cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318482.v1
title: Ethylene and its inhibitors affect the quality of processed sweet potatoes

description: Abstract Sweet potato fried chips have great acceptance and high market value. Sprouting and fresh mass loss of tuberous roots during storage compromise the quality of the processed products. The objective of this work was to evaluate the effect of 1-Methylcyclopropene (1-MCP), amino-oxyacetic acid (AOA), and ethylene on the physico-chemical quality of fresh sweet potato and its relationship with fried color score in processed chips of cv. BRS Rubissol stored at room temperature. During storage, the weight loss, sprouts number, dry matter content, non-enzymatic browning, protein content, soluble phenols fraction, reducing sugars, total amino acids, pH, soluble solids (SS), titratable acidity (TA) and SS/TA ratio were evaluated. The sweet potato roots cv. BRS Rubissol present good potential for processing as fried chips. 1-MCP and AOA treatments reduced the root sprouting, physico-chemical quality was maintained in all treatments and the fried chips showed less browning in all treatments with storage. Since the sprouting process compromises the storage of roots, AOA and 1-MCP treatments may be applied to extend the shelf-life of roots and improve the processing potential.
DOI: 10.6084/m9.figshare.14318487
title: Composition of spontaneous black garlic fermentation in a water bath

description: Abstract Garlic was fermented spontaneously in a water bath with a temperature of 72 °C and relative humidity close to 90%. The fermentation periods were 0 (fresh garlic), 7, 14, and 21 days. Several physicochemical properties: antioxidant capacity, total polyphenol, flavonoid content, pH, and browning intensity were determined. All of the chemical properties of black garlic increased significantly during the fermentation, except the pH value. The pH value was decreased conveniently during the time of fermentation. Browning intensity as physical properties also increased during the fermentation. A volatile compound in garlic during the fermentation process was analyzed by SPME-GCMS and was quite different compared with fresh garlic. A water bath could be considered as fermentation instrument of black garlic processes.
DOI: 10.6084/m9.figshare.14318485.v1
title: Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata

description: Abstract Butia capitata, native to the Brazilian cerrado, is underutilized for human consumption. The objective was to determine the physical characteristics of the fruit, centesimal composition, bioactive and antioxidant activity. Fruits obtained in Montes Claros, Minas Gerais, Brazil. Diameter, height and weight were evaluated. The moisture was analyzed by gravimetry after oven drying, ashes by calcining in a muffle furnace, proteins by the Kjeldahl method, gravimetric lipids after extraction in ethyl ether, carbohydrates by difference and total energy value by conversion factors. Vitamin C, E and carotenoids were analyzed by HPLC, minerals by inductively coupled plasma atomic absorption spectrometry, Folin Ciocalteu solution phenolic compounds, anthocyanins by spectrophotometry and antioxidant capacity by the Radical DPPH. The fruits presented good pulp yield (68.59%), which has a high lipid content (3.42 g.100 g-1) and total energy (83.34 kcal.100 g-1). The pulp contains ß-carotene (8.56 mg.100 g-1), vitamin E (121.07 mcg.100 g-1) and high concentrations of vitamin C (53.57 mg.100 g-1), total phenolics (493, 6 mg.100 g-1) and copper (1.80 mg.100 g-1). Almond has a high value of total energy (457.72 kcal.100 g-1), vitamin E (1594.39 mcg.100 g-1) and minerals Cu (2.40 mg.100 g-1) and Mo (0.9.100 g-1). The pulp is a source of carotenoids, vitamin C, copper and total phenolics, both natural antioxidants.
DOI: 10.6084/m9.figshare.14318484.v1
title: Extraction of carrageenan from Eucheuma spinosum using ohmic heating: optimization of extraction conditions using response surface methodology

description: Abstract Seaweed is an important global commodity since it is the source of many important products such as carrageenans, agar, alginates, and bioactive compounds. Seaweed processing is an energy intensive process since it involves heating large volumes of seaweeds in alkali solutions at high temperatures for up to six hours. To increase energy efficiency, an ohmic based processing system has been developed but has not been tested thoroughly. Therefore, the objective of this study was to identify optimum processing conditions for extraction of carrageenan from Eucheuma spinosum using ohmic heating technology. The experiment was conducted using Central Composite Design with four variables, i.e. extraction temperature, extraction duration, KOH concentration, and solution to seaweed ratio. Following the extraction process, carrageenan was recovered through precipitation using 90% isoprophyl alcohol solution. Results of experiments indicate that extraction yields varied from 29.6-62.4% dry basis with viscosity and gel strength varied from 259-290 mPa.s and 42.54-70.41 g/cm2 respectively. Statistical analysis indicated that extraction yield can be adequately modeled using the four variables and optimum extraction yield (61.59%), gel strength (53.48 g/cm2), and viscosity (284.51 mPa.s) were achieved at 95 °C extraction temperature, 240 minutes of extraction time, 0.4M KOH concentration, and 45:1 solution to seaweed ratio.
DOI: 10.6084/m9.figshare.14318488
title: Kinetics of the thermal degradation of phenolic compounds from achiote leaves (Bixa orellana L.) and its effect on the antioxidant activity

description: Abstract This work evaluates the effect of temperature and soluble solids on the degradation rate of phenolic compounds, and antioxidant activity of extracts from Bixa orellana L. leaves. The temperatures were studied in the range of typical food processes (70-90 °C) and food storage (−20-37 °C). The results showed that the thermal degradation of the phenolic compounds follows first-order kinetics, in which the degradation rate depends on the temperature, the amount of soluble solids, and the pH. The loss of antioxidant activity also follows first-order kinetics. Under different storage conditions, the half-life times of the total phenols were in the range 40.72-202.47 days, while for the antioxidant activity, the half-times were from 55.87-68.83 days for the ABTS and from 57.85-107.03 days for the FRAP method. The antioxidant activity of the extracts follows the same pattern of thermal degradation as the phenolic compounds. Therefore, we conclude that antioxidant activity is due to its phenolic compounds.
DOI: 10.6084/m9.figshare.14318487.v1
title: Composition of spontaneous black garlic fermentation in a water bath

description: Abstract Garlic was fermented spontaneously in a water bath with a temperature of 72 °C and relative humidity close to 90%. The fermentation periods were 0 (fresh garlic), 7, 14, and 21 days. Several physicochemical properties: antioxidant capacity, total polyphenol, flavonoid content, pH, and browning intensity were determined. All of the chemical properties of black garlic increased significantly during the fermentation, except the pH value. The pH value was decreased conveniently during the time of fermentation. Browning intensity as physical properties also increased during the fermentation. A volatile compound in garlic during the fermentation process was analyzed by SPME-GCMS and was quite different compared with fresh garlic. A water bath could be considered as fermentation instrument of black garlic processes.
DOI: 10.6084/m9.figshare.14318488.v1
title: Kinetics of the thermal degradation of phenolic compounds from achiote leaves (Bixa orellana L.) and its effect on the antioxidant activity

description: Abstract This work evaluates the effect of temperature and soluble solids on the degradation rate of phenolic compounds, and antioxidant activity of extracts from Bixa orellana L. leaves. The temperatures were studied in the range of typical food processes (70-90 °C) and food storage (−20-37 °C). The results showed that the thermal degradation of the phenolic compounds follows first-order kinetics, in which the degradation rate depends on the temperature, the amount of soluble solids, and the pH. The loss of antioxidant activity also follows first-order kinetics. Under different storage conditions, the half-life times of the total phenols were in the range 40.72-202.47 days, while for the antioxidant activity, the half-times were from 55.87-68.83 days for the ABTS and from 57.85-107.03 days for the FRAP method. The antioxidant activity of the extracts follows the same pattern of thermal degradation as the phenolic compounds. Therefore, we conclude that antioxidant activity is due to its phenolic compounds.
DOI: 10.6084/m9.figshare.14318490.v1
title: Street food in Espírito Santo, Brazil: a study about good handling practices and food microbial quality

description: Abstract Street foods are points of sale of ready-to-eat foods sold on the public roads. However, due to the conditions of handling and sale of food practiced in these trades, these can pose risks to public health. This study aimed to evaluate the conditions of the handling and sale of food from street vendors in Vitória and Serra, Espírito Santo, Brazil. A checklist based on the Brazilian legislation resolution number 216/2004 was used to verify the sanitary conditions of the trades. In addition, samples of foods commercialized in these trades were collected to determine microbiological quality, according to current legislation. Of the 200 trades evaluated, 58.5% were classified as “Poor,” with unsatisfactory hygiene conditions. The main inadequacies were related to the hygienic conditions of the seller. Of the 63 food samples analyzed, 57.1% presented contamination above the limit allowed by the legislation and were as a result considered unfit for consumption. It has been concluded that street vending is still a potential source of pathogens that cause foodborne illness.
DOI: 10.6084/m9.figshare.14318490
title: Street food in Espírito Santo, Brazil: a study about good handling practices and food microbial quality

description: Abstract Street foods are points of sale of ready-to-eat foods sold on the public roads. However, due to the conditions of handling and sale of food practiced in these trades, these can pose risks to public health. This study aimed to evaluate the conditions of the handling and sale of food from street vendors in Vitória and Serra, Espírito Santo, Brazil. A checklist based on the Brazilian legislation resolution number 216/2004 was used to verify the sanitary conditions of the trades. In addition, samples of foods commercialized in these trades were collected to determine microbiological quality, according to current legislation. Of the 200 trades evaluated, 58.5% were classified as “Poor,” with unsatisfactory hygiene conditions. The main inadequacies were related to the hygienic conditions of the seller. Of the 63 food samples analyzed, 57.1% presented contamination above the limit allowed by the legislation and were as a result considered unfit for consumption. It has been concluded that street vending is still a potential source of pathogens that cause foodborne illness.
DOI: 10.6084/m9.figshare.14318491
title: A promising natural purple batter system with antioxidant activity for vacuum fried breaded shrimp

description: Abstract This study aims to develop a batter system with natural purple and functional quality for vacuum fried breaded shrimp. Purple sweet potato flour (PSPF), soy protein isolate (SPI), and xanthan gum were used as coating materials. The effect of the ratio of SPI and xanthan gum on the rheological properties, coating pick-up, color, moisture content, oil content, texture, anthocyanin content and antioxidant activity were investigated. Compared with the control group, it was observed that the batter system with PSPF, SPI and xanthan gum had better rheological properties. The result showed that a ratio of 2:1 for SPI to xanthan gum had the highest coating pick-up value (49.83%), the more attractive purple (a* = 3.07), less oil content (20.55%) and retained higher anthocyanin content (51.71 mg/100 g). Based on the results of anthocyanin content, vacuum fried shrimps were analyzed for antioxidant activity. In the 2,2-diphenyl-1-picrylhydrazyl (•DPPH), hydroxyl (•OH) radical-scavenging assay test, PSPF vacuum fried shrimps showed high free-radical scavenging activity (60.19% for •DPPH and 35.97% for •OH). Therefore, the batter system with PSPF, SPI and xanthan gum is a promising coating material, which is widely used for vacuum fried breaded products, such as pork chop, steak, chicken nuggets and fish fingers.
DOI: 10.6084/m9.figshare.14318491.v1
title: A promising natural purple batter system with antioxidant activity for vacuum fried breaded shrimp

description: Abstract This study aims to develop a batter system with natural purple and functional quality for vacuum fried breaded shrimp. Purple sweet potato flour (PSPF), soy protein isolate (SPI), and xanthan gum were used as coating materials. The effect of the ratio of SPI and xanthan gum on the rheological properties, coating pick-up, color, moisture content, oil content, texture, anthocyanin content and antioxidant activity were investigated. Compared with the control group, it was observed that the batter system with PSPF, SPI and xanthan gum had better rheological properties. The result showed that a ratio of 2:1 for SPI to xanthan gum had the highest coating pick-up value (49.83%), the more attractive purple (a* = 3.07), less oil content (20.55%) and retained higher anthocyanin content (51.71 mg/100 g). Based on the results of anthocyanin content, vacuum fried shrimps were analyzed for antioxidant activity. In the 2,2-diphenyl-1-picrylhydrazyl (•DPPH), hydroxyl (•OH) radical-scavenging assay test, PSPF vacuum fried shrimps showed high free-radical scavenging activity (60.19% for •DPPH and 35.97% for •OH). Therefore, the batter system with PSPF, SPI and xanthan gum is a promising coating material, which is widely used for vacuum fried breaded products, such as pork chop, steak, chicken nuggets and fish fingers.
DOI: 10.6084/m9.figshare.14318493
title: The inhibitory effect of α-methyl-5-HT on ATP-activated currents in rat dorsal root ganglion neurons

description: Abstract The purpose of this study was to explore the inhibitory effect of α-methyl-5- hydroxytryptamine (α-methyl-5-HT) on ATP-activated current (IATP) in rat dorsal root ganglion (DRG) neurons. Whole-cell patch clamp experiment was performed on cultured rat DRG neurons. One minute after treatment with α-methyl-5-HT, ATP (10-4 mol/L) activation current in rat DRG neurons was inhibited. However, this inhibitory effect was independent of the current caused by α-methyl-5-HT. The dose-response curve for IATP showed that α-methyl-5-HT significantly shifted it. The Kd values of ATP-activated currents before and after the pre-addition of α-methyl-5-HT were similar (4.23×10-5 mol/L vs. 6.81×10-5 mol/L). Furthermore, cyproheptadine (10-6 mol/L), an antagonist of 5-HT2 receptor, can reverse the inhibition of α-methyl-5-HT. After intracellular dialysis of KN93 (CaMKII inhibitor) and H7 (PKC inhibitor), this inhibition was also completely eliminated. In conclusion, our results showed that α-methyl-5-HT inhibited ATP-activated current through activating the 5-HT2 receptor and resulting in phosphorylation of the ATP receptor. It was caused by the activation of G protein coupled receptor and corresponding intracellular signaling transduction cascade.
DOI: 10.6084/m9.figshare.14318493.v1
title: The inhibitory effect of α-methyl-5-HT on ATP-activated currents in rat dorsal root ganglion neurons

description: Abstract The purpose of this study was to explore the inhibitory effect of α-methyl-5- hydroxytryptamine (α-methyl-5-HT) on ATP-activated current (IATP) in rat dorsal root ganglion (DRG) neurons. Whole-cell patch clamp experiment was performed on cultured rat DRG neurons. One minute after treatment with α-methyl-5-HT, ATP (10-4 mol/L) activation current in rat DRG neurons was inhibited. However, this inhibitory effect was independent of the current caused by α-methyl-5-HT. The dose-response curve for IATP showed that α-methyl-5-HT significantly shifted it. The Kd values of ATP-activated currents before and after the pre-addition of α-methyl-5-HT were similar (4.23×10-5 mol/L vs. 6.81×10-5 mol/L). Furthermore, cyproheptadine (10-6 mol/L), an antagonist of 5-HT2 receptor, can reverse the inhibition of α-methyl-5-HT. After intracellular dialysis of KN93 (CaMKII inhibitor) and H7 (PKC inhibitor), this inhibition was also completely eliminated. In conclusion, our results showed that α-methyl-5-HT inhibited ATP-activated current through activating the 5-HT2 receptor and resulting in phosphorylation of the ATP receptor. It was caused by the activation of G protein coupled receptor and corresponding intracellular signaling transduction cascade.
DOI: 10.6084/m9.figshare.14318496
title: The effect of step-wised protocol on critical care management of severe aneurysmal subarachnoid hemorrhage

description: Abstract To explore the critical care treatment and clinical outcome of patients with severe aneurysmal subarachnoid hemorrhage (SaSAH), and to provide clinical evidence for the treatment of patients with SaSAH. 160 patients with SaSAH of Hunt and Hess (H&H) grade III or above in the neurosurgical critical care unit at ourospital between June 2016 and June 2018 were enrolled in this study. Patients were treated with brain protective bundle based on step-wised protocol under multimodal monitoring and followed up for 3 months. The incidence of various clinical complications and the clinical prognosis after discharge were statistically analyzed. Furthermore, it carried on the correlation analysis to the risk factors and the prognosis. In 160 patients with SaSAH, 127 patients had responsible aneurysms located in the anterior circulation, and the other 33 patients were located in the posterior circulation. 70 patients (43.8%) underwent transcranial clipping, 81 patients (50.6%) underwent endovascular embolization and 9 patients (5.6%) did not intervene. Patients with IV and V grades of Glasgow Outcome Scale (GOS) were considered good recovery, and those with grade I, II and III were poor prognosis. The 30-day good prognosis rate was 41.3% (66/160) and the poor prognosis rate was 58.7% (94/160). Multivariate logistic regression analysis showed that the Hunt & Hess classification correlated well with prognosis (OR: 4.367,95% CI, 2.254-8.460, P &lt; 0.001). The clinical prognosis of patients with SaSAH is still poor. In particular, under the critical care of neurosurgery, the application of brain protective bundle based on step-wised protocol under multimodal monitoring might improve the clinical prognosis of patients with SaSAH.
DOI: 10.6084/m9.figshare.14318494
title: Progranulin (PGRN) is serves as an inflammation-response biomarker and promotes lung damage in burn-induced Sepsis via the SIRT1 Pathways by ROS

description: Abstract Sepsis has become the focus of research in the field of intensive care medicine due to its high mortality and complicated pathogenesis. To evaluate the effects and mechanism of Progranulin (PGRN) affects inflammation in lung damage of burn-induced Sepsis. In mice of burn-induced Sepsis, PGRN gene expression was increased in lung tissue. So, PGRN promoted inflammation in vitro model through SIRT1/ROS/NLRP3 pathways. Down-regulation of PGRN reduced inflammation via SIRT1/ROS/NLRP3 Pathways. The activation of SIRT1 reduced the effects of PGRN on inflammation in lung cell by LPS via SIRT1/ROS/NLRP3 pathways. The inactivation of NLRP3 decreased the effects of PGRN on inflammation in vitro model. Our data suggest that PGRN is serves as inflammation-response biomarker and promoted lung damage in burn-induced Sepsis via the SIRT1 Pathways by ROS/NLRP3 pathways.
DOI: 10.6084/m9.figshare.14318494.v1
title: Progranulin (PGRN) is serves as an inflammation-response biomarker and promotes lung damage in burn-induced Sepsis via the SIRT1 Pathways by ROS

description: Abstract Sepsis has become the focus of research in the field of intensive care medicine due to its high mortality and complicated pathogenesis. To evaluate the effects and mechanism of Progranulin (PGRN) affects inflammation in lung damage of burn-induced Sepsis. In mice of burn-induced Sepsis, PGRN gene expression was increased in lung tissue. So, PGRN promoted inflammation in vitro model through SIRT1/ROS/NLRP3 pathways. Down-regulation of PGRN reduced inflammation via SIRT1/ROS/NLRP3 Pathways. The activation of SIRT1 reduced the effects of PGRN on inflammation in lung cell by LPS via SIRT1/ROS/NLRP3 pathways. The inactivation of NLRP3 decreased the effects of PGRN on inflammation in vitro model. Our data suggest that PGRN is serves as inflammation-response biomarker and promoted lung damage in burn-induced Sepsis via the SIRT1 Pathways by ROS/NLRP3 pathways.
DOI: 10.6084/m9.figshare.14318496.v1
title: The effect of step-wised protocol on critical care management of severe aneurysmal subarachnoid hemorrhage

description: Abstract To explore the critical care treatment and clinical outcome of patients with severe aneurysmal subarachnoid hemorrhage (SaSAH), and to provide clinical evidence for the treatment of patients with SaSAH. 160 patients with SaSAH of Hunt and Hess (H&H) grade III or above in the neurosurgical critical care unit at ourospital between June 2016 and June 2018 were enrolled in this study. Patients were treated with brain protective bundle based on step-wised protocol under multimodal monitoring and followed up for 3 months. The incidence of various clinical complications and the clinical prognosis after discharge were statistically analyzed. Furthermore, it carried on the correlation analysis to the risk factors and the prognosis. In 160 patients with SaSAH, 127 patients had responsible aneurysms located in the anterior circulation, and the other 33 patients were located in the posterior circulation. 70 patients (43.8%) underwent transcranial clipping, 81 patients (50.6%) underwent endovascular embolization and 9 patients (5.6%) did not intervene. Patients with IV and V grades of Glasgow Outcome Scale (GOS) were considered good recovery, and those with grade I, II and III were poor prognosis. The 30-day good prognosis rate was 41.3% (66/160) and the poor prognosis rate was 58.7% (94/160). Multivariate logistic regression analysis showed that the Hunt & Hess classification correlated well with prognosis (OR: 4.367,95% CI, 2.254-8.460, P &lt; 0.001). The clinical prognosis of patients with SaSAH is still poor. In particular, under the critical care of neurosurgery, the application of brain protective bundle based on step-wised protocol under multimodal monitoring might improve the clinical prognosis of patients with SaSAH.
DOI: 10.6084/m9.figshare.14318500.v1
title: Effect of Jianpibufei plaster on chronic obstructive pulmonary disease in mice

description: Abstract To explore effect of Jianpibufei plaster (JP) on chronic obstructive pulmonary disease (COPD) in mice model. The COPD mice model was established by passive smoking and intratracheal instillation of lipopolysaccharide (LPS). After treatment with JP, the body weight of mice were increased in comparison with those in the COPD group. The levels of RI, Cchord and FRC of mice in the JP group were significantly decreased when compared to those in the COPD group (p &lt; 0.05, respectively). In addition, JP notably attenuated the pulmonary pathological lesions and bronchiectasis. Furthermore, the levels of KC, TNF-α and IL-6 in BALF were markedly decreased in the JP group when compared to those in the COPD group (p &lt; 0.05, respectively). Jianpibufei plaster has a protective effect on COPD mice through improving the lung function and reducing the number of inflammatory cells and the levels of various inflammatory factors.