cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318643.v1
title: Industrial potential of Bacaba (Oenocarpus bacaba) in powder: antioxidant activity, spectroscopic and morphological behavior

description: Abstract The objective of this research was to analyze the industrial potential of a bacaba powder (Oenocarpus bacaba) obtained by different drying methods, evaluating antioxidant activity, spectroscopic and morphological behavior and addition to the composition of inorganic elements. The content of anthocyanins, flavonoids and carotenoids of each powder were determined as well as the total phenolic compounds. The structure of the granules of the powder were visualized via scanning electron microscopy (SEM) and the elemental composition was attained by the X-ray spectroscopic energy dispersive system (EDS). The data suggest that the freeze-drying method is more efficient in obtaining the bacaba powder material. The increase in temperature applied in the convection drying process caused a reduction in the bioactive compound content and elements with antioxidant activity, it severely damaged the morphology of the plant membrane and influenced the composition of the spectral bands. Thus, this study indicates that the freezer-drying method could be particularly useful for obtaining bacaba powder in off-season periods, and that bacaba itself is a raw material that could be exploited by several industrial segments.
DOI: 10.6084/m9.figshare.14318644
title: Dynamic changes in physic-chemical properties and bacterial community during natural fermentation of tomatoes

description: Abstract This study revealed for the first time the dynamic changes of bacterial community and physic-chemical properties in the process of tomatoes fermentation. In the early phase of fermentation, Proteobacteria and Firmicutes account for 86.04% and 9.97%, respectively. Then, Firmicutes replaced Proteobacteria to be the dominant phylum from day 10. Among then, Lactobacillus decreased from 20 to 30 days and then rapidly increased. The total sugar showed a gradual decreased while the nitrite content increased in the early phases. The total acid content increased from initial 0.6% to 2.03% on day 30, mainly including citric acid, malic acid and lactic acid. In the later stages, the number of microorganisms and bacterial community tended to be stable, along with the content of organic acids and nitrite. During fermentation, the physic-chemical parameters inevitably change, mainly due to microbial metabolism, affecting in turns the development of the micro-ecosystem. These results contribute to our knowledge about bacterial participation in the process of fermentation and will help improve the quality of fermented food and vegetables.
DOI: 10.6084/m9.figshare.14318644.v1
title: Dynamic changes in physic-chemical properties and bacterial community during natural fermentation of tomatoes

description: Abstract This study revealed for the first time the dynamic changes of bacterial community and physic-chemical properties in the process of tomatoes fermentation. In the early phase of fermentation, Proteobacteria and Firmicutes account for 86.04% and 9.97%, respectively. Then, Firmicutes replaced Proteobacteria to be the dominant phylum from day 10. Among then, Lactobacillus decreased from 20 to 30 days and then rapidly increased. The total sugar showed a gradual decreased while the nitrite content increased in the early phases. The total acid content increased from initial 0.6% to 2.03% on day 30, mainly including citric acid, malic acid and lactic acid. In the later stages, the number of microorganisms and bacterial community tended to be stable, along with the content of organic acids and nitrite. During fermentation, the physic-chemical parameters inevitably change, mainly due to microbial metabolism, affecting in turns the development of the micro-ecosystem. These results contribute to our knowledge about bacterial participation in the process of fermentation and will help improve the quality of fermented food and vegetables.
DOI: 10.6084/m9.figshare.14318647
title: Effects of high-fat diet on growth and depression-like behavior of prenatal stress offspring rats

description: Abstract To investigate effects of high-fat diet (HFD) on body length, weight and depression-like behavior of prenatal stress (PS) offspring rats. PS rat model was established by restraint stress. Sucrose preference and forced swimming tests were performed. Moreover, the effects of HFD on the growth and depression-like behavior in offspring rats were observed. Length of male and female HF group was significantly longer than that control, but length of male PS+HF group was significantly shorter than HF group. Body weight of male and female HF group was significantly higher than control, and body weight of male PS+HF group was significantly lower than HF group. No significant differences were observed in length between female PS +HF and HF groups. Compared with male PS+HF group, growth rate of male HF group was significantly higher. Moreover, HFD could reduce sucrose preference, and prolong immobility time of PS offspring rats. HFD can promote weight gain of male and female normal offspring rats. PS can partially inhibit effects of HFD on weight gain of PS male offspring rats, but exert no significant effects on PS female offspring rats. HFD can aggravate PS-induced depression-like behavior in offspring rats.
DOI: 10.6084/m9.figshare.14318646
title: Ameliorative effects of phosphorylated peptide from Antarctic krill (Euphausia superba) against H2O2-induced damage in MC3T3-E1 cells

description: Abstract Phosphorylated peptide from Antarctic krill (P-AKP) was prepared by the dry-heating method with sodium pyrophosphate in order to improve its antioxidant activity and osteogenic activity. P-AKP exhibited more competitive DPPH• and OH• scavenging activities compared to the native Antarctic krill peptide (AKP). In hydrogen peroxide (H2O2)-induced oxidative damage of MC3T3-E1 cells, both AKP and P-AKP pretreatment could dose-dependently improve superoxide dismutase (SOD) and catalase (CAT) activities through attenuating the accumulation of reactive oxygen species (ROS) and malondialdehyde (MDA) production. Moreover, AKP and P-AKP prevented oxidative stress-induced down regulation of alkaline phosphatase (ALP) activity and matrix mineralization. Particularly, the promoting effects of P-AKP on the enzymatic antioxidant defense system, differentiation and mineralization was higher than that of AKP. These results suggested that phosphorylation might be a promising approach to improve the antioxidant and osteogenic activity of AKP, and P-AKP could be a beneficial agent for attenuating oxidative stress-related bone loss.
DOI: 10.6084/m9.figshare.14318646.v1
title: Ameliorative effects of phosphorylated peptide from Antarctic krill (Euphausia superba) against H2O2-induced damage in MC3T3-E1 cells

description: Abstract Phosphorylated peptide from Antarctic krill (P-AKP) was prepared by the dry-heating method with sodium pyrophosphate in order to improve its antioxidant activity and osteogenic activity. P-AKP exhibited more competitive DPPH• and OH• scavenging activities compared to the native Antarctic krill peptide (AKP). In hydrogen peroxide (H2O2)-induced oxidative damage of MC3T3-E1 cells, both AKP and P-AKP pretreatment could dose-dependently improve superoxide dismutase (SOD) and catalase (CAT) activities through attenuating the accumulation of reactive oxygen species (ROS) and malondialdehyde (MDA) production. Moreover, AKP and P-AKP prevented oxidative stress-induced down regulation of alkaline phosphatase (ALP) activity and matrix mineralization. Particularly, the promoting effects of P-AKP on the enzymatic antioxidant defense system, differentiation and mineralization was higher than that of AKP. These results suggested that phosphorylation might be a promising approach to improve the antioxidant and osteogenic activity of AKP, and P-AKP could be a beneficial agent for attenuating oxidative stress-related bone loss.
DOI: 10.6084/m9.figshare.14318647.v1
title: Effects of high-fat diet on growth and depression-like behavior of prenatal stress offspring rats

description: Abstract To investigate effects of high-fat diet (HFD) on body length, weight and depression-like behavior of prenatal stress (PS) offspring rats. PS rat model was established by restraint stress. Sucrose preference and forced swimming tests were performed. Moreover, the effects of HFD on the growth and depression-like behavior in offspring rats were observed. Length of male and female HF group was significantly longer than that control, but length of male PS+HF group was significantly shorter than HF group. Body weight of male and female HF group was significantly higher than control, and body weight of male PS+HF group was significantly lower than HF group. No significant differences were observed in length between female PS +HF and HF groups. Compared with male PS+HF group, growth rate of male HF group was significantly higher. Moreover, HFD could reduce sucrose preference, and prolong immobility time of PS offspring rats. HFD can promote weight gain of male and female normal offspring rats. PS can partially inhibit effects of HFD on weight gain of PS male offspring rats, but exert no significant effects on PS female offspring rats. HFD can aggravate PS-induced depression-like behavior in offspring rats.
DOI: 10.6084/m9.figshare.14318649
title: Effect of AI deep learning techniques on possible complications and clinical nursing quality of patients with coronary heart disease

description: Abstract To analyze the effect of AI deep learning techniques on understanding possible complications and improving clinical nursing quality of patients with coronary heart disease. The clinical data of 182 patients with coronary heart disease who received treatment were collected, among which 80 patients received routine nursing management only during hospitalization, set as the control group; AI deep learning techniques were applied to the other 102 patients During treatment and nursing, the incidence of related complications in the control group was higher than that in the observation group, and the average hospitalization time of the patients was longer than that in the observation group. In the observation group, AI deep learning techniques were applied to predict the incidence of complications of coronary heart disease in 14 patients, with an accuracy rate of 87.50% (14/16) and an error rate of 12.50% (2/16). Both the clinical nursing quality and patients’ satisfaction score of the observation group were higher than those of the control group, and the overall nursing satisfaction rate of the patients was higher. Applied in prediction of possible complications of hospitalized patients with coronary heart disease, AI deep learning techniques were of high accuracy rate.
DOI: 10.6084/m9.figshare.14318650.v1
title: Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute

description: Abstract The objective of this study was to evaluate powder mixtures as substitutes of fresh cheese in traditional manufacturing of a baked snack, due to the cheese variability in its quality properties and its high cost. In the cheese substitute powder mixtures, protein was varied with sodium caseinate/whey protein ratios in ranges from 7.33 to 13.29 and the fat with lecithin/microencapsulated vegetable fat (MVF) ratios from 1.5 to 4. The optimal formulation according to the textural properties was the one composed of sodium caseinate/whey protein ratio of 7.84 and lecithin/MVF ratio of 4. The optimum was compared with a snack control sample prepared in a traditional way using fresh cheese and its porosity, specific volume, texture, microstructure, composition and sensory characteristics were measured, as well as the texture during 30 days of storage. Significant differences were found regarding porosity, specific volume and microstructure. During storage the hardness of both samples increased; however, the control always showed less resistance to cutting and puncture. Snacks made with the powder mixture had higher protein content and less fat; however, its sensory acceptance by consumers was lower compared to traditional samples.
DOI: 10.6084/m9.figshare.14318649.v1
title: Effect of AI deep learning techniques on possible complications and clinical nursing quality of patients with coronary heart disease

description: Abstract To analyze the effect of AI deep learning techniques on understanding possible complications and improving clinical nursing quality of patients with coronary heart disease. The clinical data of 182 patients with coronary heart disease who received treatment were collected, among which 80 patients received routine nursing management only during hospitalization, set as the control group; AI deep learning techniques were applied to the other 102 patients During treatment and nursing, the incidence of related complications in the control group was higher than that in the observation group, and the average hospitalization time of the patients was longer than that in the observation group. In the observation group, AI deep learning techniques were applied to predict the incidence of complications of coronary heart disease in 14 patients, with an accuracy rate of 87.50% (14/16) and an error rate of 12.50% (2/16). Both the clinical nursing quality and patients’ satisfaction score of the observation group were higher than those of the control group, and the overall nursing satisfaction rate of the patients was higher. Applied in prediction of possible complications of hospitalized patients with coronary heart disease, AI deep learning techniques were of high accuracy rate.
DOI: 10.6084/m9.figshare.14318655.v1
title: Gross composition of raw camel’s milk produced in Turkey

description: Abstract The composition and quality of goat milk is determined, but there is no similar studies on Turkish camel’s milk. Raw camel’s milk was collected from one-humped camels at a farm in western Turkey and evaluated for its physicochemical components and microbial properties. The dispersion of chemical composition values were found to be at similar levels in this study. However, they were lower than small amounts of monosaccharides such as fructose and glucose. Also, the camel’s milk was found to be a good source of zinc and vitamin C. The levels of yeast, mold, and coliform bacteria in the camel’s milk samples were low. Gas liquid chromatography analysis of milk fat showed that the predominant fatty acids were C16:0, C18:1, C14:0, C16:1 and C18:0. Saturated fatty acids average content was 59.33% and unsaturated fatty acids content was 40.74% of total fatty acids with low (2.12) atherogenic index (AI). The ratio of unsaturated/saturated acid (0.69%) was more favorable in these samples of Turkish camel’s milk compared with that of cow’s or goat’s milk as well as some other camel’s milk studies. The study’s results suggest that environmental and geographic conditions where camels are raised may cause variation in the composition of raw camel’s milk.
DOI: 10.6084/m9.figshare.14318650
title: Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute

description: Abstract The objective of this study was to evaluate powder mixtures as substitutes of fresh cheese in traditional manufacturing of a baked snack, due to the cheese variability in its quality properties and its high cost. In the cheese substitute powder mixtures, protein was varied with sodium caseinate/whey protein ratios in ranges from 7.33 to 13.29 and the fat with lecithin/microencapsulated vegetable fat (MVF) ratios from 1.5 to 4. The optimal formulation according to the textural properties was the one composed of sodium caseinate/whey protein ratio of 7.84 and lecithin/MVF ratio of 4. The optimum was compared with a snack control sample prepared in a traditional way using fresh cheese and its porosity, specific volume, texture, microstructure, composition and sensory characteristics were measured, as well as the texture during 30 days of storage. Significant differences were found regarding porosity, specific volume and microstructure. During storage the hardness of both samples increased; however, the control always showed less resistance to cutting and puncture. Snacks made with the powder mixture had higher protein content and less fat; however, its sensory acceptance by consumers was lower compared to traditional samples.
DOI: 10.6084/m9.figshare.14318652
title: Clinical assessment of food impaction after implant restoration: a retrospective analysis

description: Abstract In the current study the incidence of food impaction between implant-supported fixed dental prostheses and adjacent teeth was determined and the factors that influence food impaction were identified. Seven hundred seventy-nine implant prosthetic crowns and 879 adjacent sites from a pool of 489 patients were retrospectively studied. Food impaction existed in 16.6% of patients with implant restorations at the follow-up evaluations. Food impaction occurred more frequently on the mesial aspect of the implant prosthesis and the molar area. Among the factors that affected food impaction, proximal contact loss was shown to be the major cause (78.6%), while the incidence of food impaction on the mesial and distal aspects was 58.0% and 20.6%, respectively. Based on single-factor analysis of variance, gender, implant location, mesial and distal aspects of the prosthesis, and lost time before implant restoration were the factors that influenced proximal contact loss in patients (P &lt; 0.05). In conclusion, proximal contact loss was shown to be highly associated with food impaction. Thus, gender, the molar area, the mesial aspect of the prosthesis, and the lost time before implant restoration should be fully considered. Guidance on the proper use and maintenance of prostheses is essential to achieve an optimal outcome.
DOI: 10.6084/m9.figshare.14318652.v1
title: Clinical assessment of food impaction after implant restoration: a retrospective analysis

description: Abstract In the current study the incidence of food impaction between implant-supported fixed dental prostheses and adjacent teeth was determined and the factors that influence food impaction were identified. Seven hundred seventy-nine implant prosthetic crowns and 879 adjacent sites from a pool of 489 patients were retrospectively studied. Food impaction existed in 16.6% of patients with implant restorations at the follow-up evaluations. Food impaction occurred more frequently on the mesial aspect of the implant prosthesis and the molar area. Among the factors that affected food impaction, proximal contact loss was shown to be the major cause (78.6%), while the incidence of food impaction on the mesial and distal aspects was 58.0% and 20.6%, respectively. Based on single-factor analysis of variance, gender, implant location, mesial and distal aspects of the prosthesis, and lost time before implant restoration were the factors that influenced proximal contact loss in patients (P &lt; 0.05). In conclusion, proximal contact loss was shown to be highly associated with food impaction. Thus, gender, the molar area, the mesial aspect of the prosthesis, and the lost time before implant restoration should be fully considered. Guidance on the proper use and maintenance of prostheses is essential to achieve an optimal outcome.
DOI: 10.6084/m9.figshare.14318658
title: Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS

description: Abstract Antidesma bunius is an edible berry fruit with many benefits, such as natural antimicrobials, anticancer, natural dyes, etc. However, data on chemical content in the fruit is still limited. The purpose of this research is to identify volatile compounds of Antidesma bunius fruit. We extracted and analyzed the A. bunius fruit’s chemical content using GC-MS and HPLC–DAD-ESI-MS methods. Forty-nine compounds representing 99.91% of the total chromatogram’s relative peak area were detected. Antidesma bunius is rich in 5-hydroxymethylfurfural (HMF) and ten other compounds with relative peak area &gt;1%, such as furaldehyde, citric acid and others. We also found 109 compounds tentatively identified through HPLC–DAD-ESI-MS. Antidesma bunius contained HMF, several volatile compounds, organic acid, long-chain fatty acid, and photochromic compound.
DOI: 10.6084/m9.figshare.14318656
title: Three DPP-IV inhibitory peptides from Antarctic krill protein hydrolysate improve glucose levels in the zebrafish model of diabetes

description: Abstract Ala-Pro (AP), Ile-Pro-Ala (IPA) and Ile-Pro-Ala-Val-Phe (IPAVF) as DPP-IV inhibitory peptides were purified from Antarctic krill protein hydrolysate (AKH). Diabetic zebrafish model was rapidly induced with combination of high glucose immersing and cholesterol diet for evaluation the three DPP-IV inhibitory peptides activity. Physiochemical indexes including DPP-IV activity, glucose, triglyceride and cholesterol; the relative gene (insa, glucagon and pck1) expressions levels were detected. The results showed that after 15 days of peptides treatment, the physiochemical index levels of peptide groups were significantly higher than that of negative control and showed dose-dependent effect. The insa gene expression level would be increased with the enhancement of peptide concentration, whereas gene expression levels of glucagon and pck1 would be decreased. These results indicated that three peptides all had hypoglycemic effects in different degree. It suggested the potential of AKH containing DPP-IV inhibitory peptides could be as functional food supplement to treat diabetes.
DOI: 10.6084/m9.figshare.14318658.v1
title: Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS

description: Abstract Antidesma bunius is an edible berry fruit with many benefits, such as natural antimicrobials, anticancer, natural dyes, etc. However, data on chemical content in the fruit is still limited. The purpose of this research is to identify volatile compounds of Antidesma bunius fruit. We extracted and analyzed the A. bunius fruit’s chemical content using GC-MS and HPLC–DAD-ESI-MS methods. Forty-nine compounds representing 99.91% of the total chromatogram’s relative peak area were detected. Antidesma bunius is rich in 5-hydroxymethylfurfural (HMF) and ten other compounds with relative peak area &gt;1%, such as furaldehyde, citric acid and others. We also found 109 compounds tentatively identified through HPLC–DAD-ESI-MS. Antidesma bunius contained HMF, several volatile compounds, organic acid, long-chain fatty acid, and photochromic compound.
DOI: 10.6084/m9.figshare.14318655
title: Gross composition of raw camel’s milk produced in Turkey

description: Abstract The composition and quality of goat milk is determined, but there is no similar studies on Turkish camel’s milk. Raw camel’s milk was collected from one-humped camels at a farm in western Turkey and evaluated for its physicochemical components and microbial properties. The dispersion of chemical composition values were found to be at similar levels in this study. However, they were lower than small amounts of monosaccharides such as fructose and glucose. Also, the camel’s milk was found to be a good source of zinc and vitamin C. The levels of yeast, mold, and coliform bacteria in the camel’s milk samples were low. Gas liquid chromatography analysis of milk fat showed that the predominant fatty acids were C16:0, C18:1, C14:0, C16:1 and C18:0. Saturated fatty acids average content was 59.33% and unsaturated fatty acids content was 40.74% of total fatty acids with low (2.12) atherogenic index (AI). The ratio of unsaturated/saturated acid (0.69%) was more favorable in these samples of Turkish camel’s milk compared with that of cow’s or goat’s milk as well as some other camel’s milk studies. The study’s results suggest that environmental and geographic conditions where camels are raised may cause variation in the composition of raw camel’s milk.