cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.7420154
title: Comparison of Cardiac and Vascular Parameters in Powerlifters and Long-Distance Runners: Comparative Cross-Sectional Study

description: Abstract Background: Cardiac remodeling is a specific response to exercise training and time exposure. We hypothesized that athletes engaging for long periods in high-intensity strength training show heart and/or vascular damage. Objective: To compare cardiac characteristics (structure and function) and vascular function (flow-mediated dilation [FMD] and peripheral vascular resistance [PVR]) in powerlifters and long-distance runners. Methods: We evaluated 40 high-performance athletes (powerlifters [PG], n = 16; runners [RG], n = 24) and assessed heart structure and function (echocardiography), systolic and diastolic blood pressure (SBP/DBP), FMD, PVR, maximum force (squat, bench press, and deadlift), and maximal oxygen uptake (spirometry). A Student’s t Test for independent samples and Pearson’s linear correlation were used (p &lt; 0.05). Results: PG showed higher SBP/DBP (p &lt; 0.001); greater interventricular septum thickness (p &lt; 0.001), posterior wall thickness (p &lt; 0.001) and LV mass (p &lt; 0.001). After adjusting LV mass by body surface area (BSA), no difference was observed. As for diastolic function, LV diastolic volume, wave E, wave e’, and E/e’ ratio were similar for both groups. However, LA volume (p = 0.016) and BSA-adjusted LA volume were lower in PG (p &lt; 0.001). Systolic function (end-systolic volume and ejection fraction), and FMD were similar in both groups. However, higher PVR in PG was observed (p = 0.014). We found a correlation between the main cardiovascular changes and total weight lifted in PG. Conclusions: Cardiovascular adaptations are dependent on training modality and the borderline structural cardiac changes are not accompanied by impaired function in powerlifters. However, a mild increase in blood pressure seems to be related to PVR rather than endothelial function.
DOI: 10.7284/116382
title: GNSS (Global Navigation Satellite System) data collected during research cruise NH1414 using a Garmin GPS-17HVS instrument system onboard the platform RV New Horizon

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.6084/m9.figshare.7420154.v1
title: Comparison of Cardiac and Vascular Parameters in Powerlifters and Long-Distance Runners: Comparative Cross-Sectional Study

description: Abstract Background: Cardiac remodeling is a specific response to exercise training and time exposure. We hypothesized that athletes engaging for long periods in high-intensity strength training show heart and/or vascular damage. Objective: To compare cardiac characteristics (structure and function) and vascular function (flow-mediated dilation [FMD] and peripheral vascular resistance [PVR]) in powerlifters and long-distance runners. Methods: We evaluated 40 high-performance athletes (powerlifters [PG], n = 16; runners [RG], n = 24) and assessed heart structure and function (echocardiography), systolic and diastolic blood pressure (SBP/DBP), FMD, PVR, maximum force (squat, bench press, and deadlift), and maximal oxygen uptake (spirometry). A Student’s t Test for independent samples and Pearson’s linear correlation were used (p &lt; 0.05). Results: PG showed higher SBP/DBP (p &lt; 0.001); greater interventricular septum thickness (p &lt; 0.001), posterior wall thickness (p &lt; 0.001) and LV mass (p &lt; 0.001). After adjusting LV mass by body surface area (BSA), no difference was observed. As for diastolic function, LV diastolic volume, wave E, wave e’, and E/e’ ratio were similar for both groups. However, LA volume (p = 0.016) and BSA-adjusted LA volume were lower in PG (p &lt; 0.001). Systolic function (end-systolic volume and ejection fraction), and FMD were similar in both groups. However, higher PVR in PG was observed (p = 0.014). We found a correlation between the main cardiovascular changes and total weight lifted in PG. Conclusions: Cardiovascular adaptations are dependent on training modality and the borderline structural cardiac changes are not accompanied by impaired function in powerlifters. However, a mild increase in blood pressure seems to be related to PVR rather than endothelial function.
DOI: 10.7284/116383
title: GNSS (Global Navigation Satellite System) data collected during research cruise NH1414 using a Ashtech ADU2 instrument system onboard the platform RV New Horizon

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.6084/m9.figshare.7420127
title: The effect of cooking methods on some quality characteristics of gluteus medius

description: Abstract In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar®Cook) before being stored at + 1 °C for 0, 15, and 30 days. The samples cooked with the sous-vide method had higher moisture content (P &lt; 0.001) and lower cooking loss than oven roasted samples. TBARS content was affected by cooking method (P &lt; 0.01) and storage time ( P &lt; 0.01). The 2-thiobarbituric acid reactive substances (TBARS) values of the convection oven samples were higher than those cooked with sous-vide method. The WBSF values were affected by the cooking methods. The samples cooking with oven significantly lower shear (P &lt; 0.0001) force values than those for the sous-vide method. Samples cooked by the convection oven had higher L* (lightness), a* (redness), b* (yellowness) than the cooked with sous-vide method (P &lt; 0.0001). The sliced meat samples cooked by oven were given higher sensory ratings than those cooked by sous-vide except texture scores.
DOI: 10.6084/m9.figshare.7420130
title: Phenolic compounds, total antioxidant capacity and volatile components of Cabernet Sauvignon red wines from five different wine-producing regions in China

description: Abstract The purpose of this study was to elucidate the influence of terroir on the polyphenolic compounds, total antioxidant and aroma components of Cabernet Sauvignon red wines from five different wine-producing regions in China. The results obtained showed that the phenols concentrations and total antioxidant capacities from new wine 1 (NW1) were significantly the highest among five regional wines, the latter were new wine 3 (NW3), old wine 1 (OW1) and new wine 2 (NW2), these parameters in old wine 2 (OW2) were the lowest. But the contents of total anthocyanins in the NW2 was higher than both OW1 and NW3. All 58 and 51 volatile components were separately detected in three “new regions” and two “old regions” wines, the volatile fraction was constituted mainly alcohols, esters and acids. According to odor descriptor of these compounds, cheese, floral and fruity aroma was conferred the three new regional wines. The phenol, total antioxidant capacity and aroma components of Cabernet Sauvignon wines can be affected by environmental factors of terroirs in the different extent; three “new regions” have a big potential for producing high quality Cabernet Sauvignon wines.
DOI: 10.7284/116384
title: GNSS (Global Navigation Satellite System) data collected during research cruise NH1414 using a Furuno GP-90D instrument system onboard the platform RV New Horizon

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.6084/m9.figshare.7420124
title: Antioxidant properties, proximate content and cytotoxic activity of Echinophora tournefortii Jaub. & Spach

description: Abstract This work was designed to evaluate the phenolic, flavonoid content and biological activities (antioxidant and cytotoxic) of E. tournefortii extracts (methanol, acetone and water) as well as to determined proximate parameters (ash, fat, protein and carbohydrate). Among the three different extracts of E. tournefortii evaluated, the methanol extract, showed the highest amount of antioxidant activities (β-carotene, 88.62%). There were statistical differences among the radical scavenging (DPPH and ABTS) and antioxidant (phosphomolybdenum) activities of the different extracts of E. tournefortii. In the metal chelating and reducing power activities, the water extract exhibited the highest chelating and reducing capacity (29.88% and 0.206mg/mL respectively). All extracts of E. tournefortii exhibited cytotoxic activities and this plant possesses nutrients. These findings will provide addition information for the further investigation of this plant, for understanding the efficacy of E. tournefortii as a food ingredient, as well as for preventing oxidative stress mediated disorders.
DOI: 10.6084/m9.figshare.7420124.v1
title: Antioxidant properties, proximate content and cytotoxic activity of Echinophora tournefortii Jaub. & Spach

description: Abstract This work was designed to evaluate the phenolic, flavonoid content and biological activities (antioxidant and cytotoxic) of E. tournefortii extracts (methanol, acetone and water) as well as to determined proximate parameters (ash, fat, protein and carbohydrate). Among the three different extracts of E. tournefortii evaluated, the methanol extract, showed the highest amount of antioxidant activities (β-carotene, 88.62%). There were statistical differences among the radical scavenging (DPPH and ABTS) and antioxidant (phosphomolybdenum) activities of the different extracts of E. tournefortii. In the metal chelating and reducing power activities, the water extract exhibited the highest chelating and reducing capacity (29.88% and 0.206mg/mL respectively). All extracts of E. tournefortii exhibited cytotoxic activities and this plant possesses nutrients. These findings will provide addition information for the further investigation of this plant, for understanding the efficacy of E. tournefortii as a food ingredient, as well as for preventing oxidative stress mediated disorders.
DOI: 10.6084/m9.figshare.7420127.v1
title: The effect of cooking methods on some quality characteristics of gluteus medius

description: Abstract In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar®Cook) before being stored at + 1 °C for 0, 15, and 30 days. The samples cooked with the sous-vide method had higher moisture content (P &lt; 0.001) and lower cooking loss than oven roasted samples. TBARS content was affected by cooking method (P &lt; 0.01) and storage time ( P &lt; 0.01). The 2-thiobarbituric acid reactive substances (TBARS) values of the convection oven samples were higher than those cooked with sous-vide method. The WBSF values were affected by the cooking methods. The samples cooking with oven significantly lower shear (P &lt; 0.0001) force values than those for the sous-vide method. Samples cooked by the convection oven had higher L* (lightness), a* (redness), b* (yellowness) than the cooked with sous-vide method (P &lt; 0.0001). The sliced meat samples cooked by oven were given higher sensory ratings than those cooked by sous-vide except texture scores.
DOI: 10.6084/m9.figshare.7420130.v1
title: Phenolic compounds, total antioxidant capacity and volatile components of Cabernet Sauvignon red wines from five different wine-producing regions in China

description: Abstract The purpose of this study was to elucidate the influence of terroir on the polyphenolic compounds, total antioxidant and aroma components of Cabernet Sauvignon red wines from five different wine-producing regions in China. The results obtained showed that the phenols concentrations and total antioxidant capacities from new wine 1 (NW1) were significantly the highest among five regional wines, the latter were new wine 3 (NW3), old wine 1 (OW1) and new wine 2 (NW2), these parameters in old wine 2 (OW2) were the lowest. But the contents of total anthocyanins in the NW2 was higher than both OW1 and NW3. All 58 and 51 volatile components were separately detected in three “new regions” and two “old regions” wines, the volatile fraction was constituted mainly alcohols, esters and acids. According to odor descriptor of these compounds, cheese, floral and fruity aroma was conferred the three new regional wines. The phenol, total antioxidant capacity and aroma components of Cabernet Sauvignon wines can be affected by environmental factors of terroirs in the different extent; three “new regions” have a big potential for producing high quality Cabernet Sauvignon wines.
DOI: 10.7284/116381
title: Gyrocompass data collected during research cruise NH1414 using a Sperry MK-37 instrument system onboard the platform RV New Horizon

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.6084/m9.figshare.7420118
title: Ultrasonic-assisted extraction and functional properties of wampee seed protein

description: Abstract The wampee seed protein (WSP) was extracted by the ultrasonic and alkaline solution. Response surface methodology was used to optimize the extraction parameters for obtaining the highest protein yield, and the protein’s functional properties such as protein solubility, water and oil holding capacity, and emulsifying and foaming properties ware studied in comparison with soy protein isolate (SPI). The results showed that ultrasonic time and pH significantly influenced the yield, and the optimal extraction conditions were achieved when solid-solvent ratio, ultrasonic time and pH were 1:29 g/mL, 64 min and 12, respectively, under which the yield was 15.06%. The functional property tests revealed that the WSP’s solubility was higher than that of SPI and its isoelectric point was near 3.0. Compared with SPI, the oil holding capacity, emulsion activity index and emulsion stability index of WSP were significantly higher, but its water holding capacity, foaming capacity and foaming stability were significantly lower.
DOI: 10.6084/m9.figshare.7420118.v1
title: Ultrasonic-assisted extraction and functional properties of wampee seed protein

description: Abstract The wampee seed protein (WSP) was extracted by the ultrasonic and alkaline solution. Response surface methodology was used to optimize the extraction parameters for obtaining the highest protein yield, and the protein’s functional properties such as protein solubility, water and oil holding capacity, and emulsifying and foaming properties ware studied in comparison with soy protein isolate (SPI). The results showed that ultrasonic time and pH significantly influenced the yield, and the optimal extraction conditions were achieved when solid-solvent ratio, ultrasonic time and pH were 1:29 g/mL, 64 min and 12, respectively, under which the yield was 15.06%. The functional property tests revealed that the WSP’s solubility was higher than that of SPI and its isoelectric point was near 3.0. Compared with SPI, the oil holding capacity, emulsion activity index and emulsion stability index of WSP were significantly higher, but its water holding capacity, foaming capacity and foaming stability were significantly lower.
DOI: 10.6084/m9.figshare.7420121
title: Utilization of Uncaria gambir Roxb filtrate in the formation of bioactive edible films based on corn starch

description: Abstract The objective of this research was to determine the effect of Uncaria gambir Roxb filtrate addition on functional edible films based on corn starch. This study used a Factorial Randomized Completely Design with two treatments and three replication for each treatment. The first factor was the concentration of Uncaria gambir Roxb filtrate (20%, 30%, 40%) and the second factor was the mixing separation method (filtering, centrifuge 1000 rpm, centrifuge 2000 rpm). The results showed that treatment of Uncaria gambir Roxb filtrate and the mixing separation method had significant effect on thickness, elongation percentage, water vapour transmission rate, antioxidant and antibacterial activities of edible film. The interaction of Uncaria gambir Roxb filtrate and the mixing separation method had significant effect on water vapour transmission rate. The best treatment based on edible film characteristics was 40% concentration of Uncaria gambir Roxb filtrate and the mixed separation method of 1000 rpm centrifugation.
DOI: 10.6084/m9.figshare.7420121.v1
title: Utilization of Uncaria gambir Roxb filtrate in the formation of bioactive edible films based on corn starch

description: Abstract The objective of this research was to determine the effect of Uncaria gambir Roxb filtrate addition on functional edible films based on corn starch. This study used a Factorial Randomized Completely Design with two treatments and three replication for each treatment. The first factor was the concentration of Uncaria gambir Roxb filtrate (20%, 30%, 40%) and the second factor was the mixing separation method (filtering, centrifuge 1000 rpm, centrifuge 2000 rpm). The results showed that treatment of Uncaria gambir Roxb filtrate and the mixing separation method had significant effect on thickness, elongation percentage, water vapour transmission rate, antioxidant and antibacterial activities of edible film. The interaction of Uncaria gambir Roxb filtrate and the mixing separation method had significant effect on water vapour transmission rate. The best treatment based on edible film characteristics was 40% concentration of Uncaria gambir Roxb filtrate and the mixed separation method of 1000 rpm centrifugation.
DOI: 10.6084/m9.figshare.7420112
title: The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses

description: Abstract During cheese ripening the hydrolytic activities of proteases and lipases are essential to develop typical flavours; usually these activities come from lactic bacteria. A way to increase cheese flavour and/or to reduce the time of ripening is the addition of exogenous enzymes during cheese making. Actually some commercial lipases are used in cheese making, here we have evaluated the effect of the addition of the thermophilic esterase EST2, from Alyciclobacillus acidocaldarius, on the lipolysis and volatile compounds profiles of semi-hard cheeses. The addition of EST2 produced an increase of the degree of lipolysis up to 30% and the relative proportion of short- and medium- chain fatty acids, with respect to the control cheese. By SPME-GC-FID/MS were identified 27 and 31 volatile compounds in control and EST2-added cheeses, respectively; showing higher values than control for almost all compounds studied. EST2 addition during cheese making intensified the production of flavour compounds, suggesting a preferential release of short chain fatty acids. Considering that esterases have a different mechanism of action respect to lipases and EST2 is much more stable respect to all the commercial lipases, it could be an interesting technological tool to improve the sensory quality or to accelerate cheese ripening.
DOI: 10.6084/m9.figshare.7420115
title: Rheological behavior of concentrated tucupi

description: Abstract Tucupi, which is widely enjoyed in the North region of Brazil, is a fermented liquid derived from cassava (Manihot esculenta Crantz) and has been taken abroad for its exotic characteristics. This study aimed to assess the rheological behavior of tucupi with 30, 35, and 40% solids and concentrated at 50, 70, and 90 °C. The rheological data were obtained at 25, 40, 60, and 80 °C with increasing and decreasing shear rates. Rheology at 25 °C indicated that the partial gelification of starch during concentration causes a decrease in the product’s viscosity and, if the concentration is carried out at a temperature that favors total starch gelification, the product’s viscosity increases. Concentrated tucupi behaved as a pseudoplastic fluid, but at 60 and 80 °C with increasing shear rates, the product behaved as a dilatant fluid. Hysteresis were observed in flow curves starting at 40 °C, which characterizes concentrated tucupi as a rheopectic fluid. The Ostwald-de Waele model predicted the product’s flow curves and an Arrhenius-like equation described the dependence of temperature on apparent viscosity for the rheological data obtained with increasing shear rates. The product’s activation energy (E a) values ranged from 16.86 to 25.23 kJ/mol as a function of concentration.
DOI: 10.6084/m9.figshare.7420115.v1
title: Rheological behavior of concentrated tucupi

description: Abstract Tucupi, which is widely enjoyed in the North region of Brazil, is a fermented liquid derived from cassava (Manihot esculenta Crantz) and has been taken abroad for its exotic characteristics. This study aimed to assess the rheological behavior of tucupi with 30, 35, and 40% solids and concentrated at 50, 70, and 90 °C. The rheological data were obtained at 25, 40, 60, and 80 °C with increasing and decreasing shear rates. Rheology at 25 °C indicated that the partial gelification of starch during concentration causes a decrease in the product’s viscosity and, if the concentration is carried out at a temperature that favors total starch gelification, the product’s viscosity increases. Concentrated tucupi behaved as a pseudoplastic fluid, but at 60 and 80 °C with increasing shear rates, the product behaved as a dilatant fluid. Hysteresis were observed in flow curves starting at 40 °C, which characterizes concentrated tucupi as a rheopectic fluid. The Ostwald-de Waele model predicted the product’s flow curves and an Arrhenius-like equation described the dependence of temperature on apparent viscosity for the rheological data obtained with increasing shear rates. The product’s activation energy (E a) values ranged from 16.86 to 25.23 kJ/mol as a function of concentration.
DOI: 10.7284/116378
title: Meteorological Station data collected during research cruise NH1414 using a SIO MET-System instrument system onboard the platform RV New Horizon

description: Original (unprocessed) data collected during a Field_expedition
DOI: 10.6084/m9.figshare.7420106
title: APOPTOSIS, NUTRITION, AND METABOLISM OF TRANSPLANTED INTERVERTEBRAL DISC CELLS

description: ABSTRACT Introduction: Apoptosis is a contributing factor to degenerating intervertebral disc (IVD). Disc regeneration has been attempted by transplanting cells into the disc, with some gains in disc height achieved in animal models. Here, we study whether the apoptotic microenvironment affects the transplanted disc cells. Methods: Human annulus fibrosus (AF) and nucleus pulposus (NP) cells were grown in media then starved for 5 days in vitro by not changing the media. Three aspects of apoptotic cell influence on the transplanted cells were tested in a total of 32 samples: 1) the effect of apoptotic cytokines in the media, 2) reduced glucose in the media, and 3) apoptotic cell bodies in the flask. The Trypan Blue, AlamarBlue®, and 1,9-Dimethyl-Methylene Blue assays for sulfated glycosaminoglycan (sGAG) content were performed (n=4). Results: There were significant decreases in cell viability between the control, 25% conditioned media (CM) and starved control group. There were no significant differences in cell number, metabolic activity or sGAG production in cells grown in different conditioned media compared to cells grown in complete media. The cells of the control decreased in viability and number over the 5 days without feeding, then improved dramatically when feeding was resumed. Flasks that received transplanted cells in addition to renewed feeding did not recover as much as the cells in the re-fed group. Conclusions: Cytokines from starved cells negatively impact on the viability of healthy cells. Starving cells that receive new sources of nutrition have even higher viability than transplanted cells. This indicates that altering and improving the nutrient supply problem in the IVD could be a valuable option. Level of Evidence III; Case control studyg.