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A Step to be able to Sensible Fishways: An Independent Blockage Recognition Technique Making use of Gas Modelling along with Sensing unit Sites.
This study investigated the effects of Lactobacillus curvatus MG5246 on periodontitis inflammation. Cell-free supernatants (CFS) prepared from L. curvatus MG5246 decreased prostaglandin E2 production and cyclooxygenase-2 gene expression by 60% and 78% in Porphyromonas gingivalis-lipopolysaccharide stimulated human gingival fibroblasts at 400 μg/mL. Gene expressions of tumor necrosis factor-α, interleukin-6, matrix metalloproteinases, and chemokines were significantly downregulated by CFS treatment (p  less then  0.05). L. curvatus MG5246 (2 × 108 CFU/day, 8 weeks) administration significantly improved alveolar bone loss in the ligature-induced periodontitis rat model. Elevated mRNA expression of the receptor activator of nuclear factor-κB ligand/osteoprotegerin ratio in the gingival tissue was significantly decreased by L. curvatus MG5246 administration (p  less then  0.05). Moreover, L. curvatus MG5246 showed sufficient tolerance in simulated gastrointestinal conditions (gastric tolerance 89.48%, intestinal tolerance 98.62%) and did not show antibiotic resistance and hemolytic activity. Therefore, L. curvatus MG5246 has the potential as novel oral probiotics.The current study evaluated the immune-regulatory potential of lipid extract from Halocynthia aurantium tunic on macrophage cells. The results showed that H. aurantium lipid is composed of primarily SFA (68.32%), followed by MUFA and PUFA (17.61% and 14.07%, respectively). Halocynthia aurantium lipid dose-dependently modulated the NO and PGE2 production in RAW264.7 cells without any LPS stimulation. The lipid effectively up-regulated the cytokine expression, including IL-1β, IL-6, and TNF-α in RAW264.7 cells. The COX-2 expression as a key biomarker for inflammation was also significantly increased. Conversely, H. aurantium lipid down-regulated the expression of inflammatory cytokines in LPS-stimulated RAW264.7 cells. Halocynthia aurantium lipid modulated the phosphorylation of NF-κB p-65, p38, ERK, and JNK, indicating that this lipid activated through NF-κB and MAPK pathways. These results provide insight into the immune-regulatory activities of H. aurantium tunic lipid and suggest that H. aurantium tunic may a potential lipid source for immune-regulatory molecules.Atractylodes lancea rhizomes are commonly consumed in east Asia as traditional medical herbs. However, in Korea, because of their morphological similarity, A. lancea rhizomes can be contaminated with those of Scopolia japonica imported from China. To detect adulteration with S. japonica in the complex products of A. lancea, we developed two PCR-based DNA markers, multiplex PCR and quantitative real-time PCR. The sensitivity of the multiplex PCR primer combinations and real-time PCR was confirmed with a series of DNA concentrations (0.01-10 ng/µL). The specificity of the developed PCR assays was confirmed with 14 other species. In addition, 14 commercial A. lancea medicinal herbs and 20 blind samples were tested with the developed PCR assays to demonstrate the reliability. Taken together, the developed multiplex and real-time PCR-based target-specific primer sets may be useful for detecting the target species and have the potential to contribute to food safety and consumer health care.
The online version contains supplementary material available at 10.1007/s10068-021-01008-5.
The online version contains supplementary material available at 10.1007/s10068-021-01008-5.This study evaluated the microbiological contamination of fresh-cut produce in Korea. A total of 108 fresh-cut vegetables and fruits were surveyed for the aerobic mesophilic (AM) count, aerobic psychrophilic (AP) count, total coliform, generic Escherichia coli, yeast and mold, and foodborne pathogens. Etomoxir order AM counts ranged from 1.00 to 7.36 log CFU/g, and AP counts showed very similar results as AM counts. For total coliform and generic E. coli, 53.7% and 9.3% of the samples were detected, respectively. For foodborne pathogens, none of the samples were identified as E. coli O157H7 or Salmonella spp. However, S. aureus and B. cereus was detected in 5.6% and 6.5% of the samples, respectively. Although the contamination level has varied widely, samples with high bacterial counts, such as julienned green onion, bell pepper, carrot, and mixed sprout, should be implemented with strict control measures.A lactic acid bacteria (LAB) producing γ-aminobutyric acid (GABA) was isolated from Gat-Kimchi, a Korean vegetable food. The isolate, K285, was identified as Latilactobacillus (formly Lactobacillus) curvatus. The gadB encoding glutamate decarboxylase (GAD) was cloned and an ORF encoding a protein of 451 amino acids was located. K285 GAD was smaller than other LAB GADs, and its amino acid sequence showed less than 80% homology with other LAB GADs, indicating the uniqueness of K285 GAD. The gadC encoding glutamate/GABA antiporter was located 75 bp upstream of gadB, indicating gadCB operon structure. The gadB was overexpressed in Escherichia coli and recombinant GAD was purified. Optimum pH and temperature of recombinant K285 GAD were pH 5.0 and 50 °C, respectively, and the activity was dependent on pyridoxal 5'-phosphate. The Km and Vmax of GAD were 5.35 ± 0.27 mM and 0.041 ± 0.0008 mM/min, respectively. Lb. curvatus K285 might be useful for the production of foods enriched with GABA.The aim of this study is to make dried noodles having high contents of whole tofu (60% (w/w)). To control the high moisture of the whole tofu, curdlan was added and a high-temperature resting process was applied. The elasticity of the dough sample rested at 45°C for 45 min increased over 50% more than the non-rested one. The addition of curdlan and the high-temperature resting process helped to form a compact internal structure in the dough, which might have been induced by the gelation of curdlan and the swelling of starch. In addition, these treatments resulted in about 20% and 15% reduction in cooking time and cooking loss, respectively. Whole tofu noodles having high protein content with improved texture and cookability was developed. These results could be helpful to the development of the bread based on a high hydration dough.
The online version contains supplementary material available at 10.1007/s10068-021-01020-9.
The online version contains supplementary material available at 10.1007/s10068-021-01020-9.Slowly digestible gorgon nut starch (GN-SDS) was prepared by heating-cooling treatment (HCT), meanwhile its morphological and structural features were characterized in detail by SEM, DSC, XRD and IR detection. The optimized parameters of GN-SDS processing were as following starch milk (20%) was heated at 100 °C for 20 min, and then cooled under 4 °C for 24 h. Under the optimized parameters, the SDS content increased from 20.49 to 61.74%. GN-SDS showed typical SDS characteristics in in vivo digestion with a low postprandial blood glucose. SEM images suggested that GN-S particles changed from uniform regular polyhedron with smooth surface to irregular gravel-like particles with coarse surface and obvious layered structure inside after HCT. The results of SEM, DSC, XRD and IR determination indicated that HCT changed the granule morphology, interior structure, gelatinization temperature and crystal type (A to B-type) of GN-S, and therefore made it hard to be digested accordingly.
The online version contains supplementary material available at 10.1007/s10068-021-01007-6.
The online version contains supplementary material available at 10.1007/s10068-021-01007-6.Non-nutritive sweeteners (NNS) are food additives that impart a sweet taste to food product with lower calories. Acesulfame potassium, aspartame, sodium saccharin, sucralose, steviol glycosides and enzymatically modified stevia are permitted in Korea. The study established the method of each NNS and applied it to each food items consumed in Korea. For risk assessments, the estimated daily intake (EDI) value for each NNS was calculated. EDI values of NNS were compared directly with each ADI (acceptable daily intake). The total estimated daily intake ranges by age compared with the % ADI were 0.12-0.53, 0.93-1.68, 0.05-0.20, 0.06-0.42 and 0.17-0.98% for acesulfame potassium, sodium saccharin, aspartame, sucralose and sum of stevioside and rebaudioside A, which were based on the overall averages. It can be concluded that the daily dietary intake of each of the five NNS is at a safe level when considered as a proportion of the ADI.
The online version contains supplementary material available at 10.1007/s10068-021-01012-9.
The online version contains supplementary material available at 10.1007/s10068-021-01012-9.Microfluidizer is one of the emerging processing technologies which has brought tremendous and desirable changes in food matrix. By generating high cavitation, shear, velocity impact and turbulent forces, microfluidizer brought structural modifications in food which led to significant improvements in physicochemical, functional, nutritional, rheological and sensory properties of food products without affecting their natural flavour. Reduction in particle size and thereby increase in surface area has brought these unique modifications. Microfluidization also improved bioavailability and bioaccessibility of bioactives by making them more exposed. Applications of microfluidizer includes stable emulsion/suspension formation, encapsulation, and nanoparticle production. It has also shown its preservation potential by inactivating enzymes and microbes thus improving food stability. The present review comprehensively discusses the working principle and effect of microfluidizer on dairy products, fruit juices, cereals, starches, egg yolk, emulsions, suspensions, and other novel products formulations. Microfluidization has opened a new channel for developing novel food ingredients non-thermally.Ethnic fermented foods are known for their unique aroma, flavour, taste, texture and other sensory properties preferred by every ethnic community in this world culturally as parts of their eatables. Some beneficial microorganisms associated with fermented foods have several functional properties and health-promoting benefits. Bacteriocins are the secondary metabolites produced by the microorganisms mostly lactic acid bacteria present in the fermented foods which can act as lantibiotics against the pathogen bacteria. Several studies have been conducted regarding the isolation and characterization of potent strains as well as their association with different types of bacteriocins. Collective information regarding the gene organizations responsible for the potent effect of bacteriocins as lantibiotics, mode of action on pathogen bacterial cells is not yet available. This review focuses on the gene organizations, pathways include for bacteriocin and their mode of action for various classes of bacteriocins produced by lactic acid bacteria in some ethnic fermented foods.A 51-year-old man with known Leber's hereditary optic neuropathy (LHON) presented with worsening lower extremity weakness and numbness. Following an episode of myelopathy two years before, he had been ambulating with a walker but over two weeks became wheelchair bound. He also developed a sensory level below the T4 dermatome to light touch, pinprick, and vibration. MRI of his cervical and thoracic spine showed a nonenhancing T2 hyperintense lesion extending from C2 to T12. At his presentation two years earlier, he was found to have a longitudinally extensive myelopathy attributed to his LHON. Genetic testing revealed a 3635 guanine to adenine mutation. MRI at that presentation demonstrated a C1-T10 lesion involving the central and posterior cord but, unlike the new lesion, did not involve the ventral and lateral horns. Given the similarity to his prior presentation and a negative evaluation for alternative etiologies, he was thought to have recurrent myelopathy secondary to Leber's Plus. To our knowledge, recurrent myelopathy due specifically to the G3635A mutation in Leber's Plus has not been reported previously.
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