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Structure creation, nearby and working pulsation on energetic circular membranes.
AIM The purpose of this study was to estimate the incidence of post-acute coronary syndrome (ACS) depression and to identify predictive factors for the onset of this disorder. PATIENTS AND METHODS We conducted a prospective, multicentric study across four cardiology departments, during the period from June to December 2018. A depressive symptom screening was performed using the Hospital Anxiety and Depression Scale, in-hospital (T0) and on average 42.1±7.9 days after hospital discharge (T1). RESULTS A total of 110 patients were enrolled with an average age of 57±8.1 years. Sex ratio was 3.78. The incidences of depressive symptomatology at T0 and T1 were respectively 19.1% and 6.2%. Mean and cumulative incidences of depressive symptomatology were respectively 12.7% and 25.5%. According to the univariate analysis, drinking alcohol, overweight and anxiety were associated with the incidence of depressive symptomatology after SCA at T0. In binary logistic regression, drinking alcohol was the independent predictor of the incidence of depression after ACS at T0 with an odds ratio of 4.680 and CI of 95% [1.449; 15,107]; P=0.01. In univariate analysis, drinking alcohol, high risk of hospital mortality, according to the GRACE score, and non performing coronary angiography were statistically associated with the overall incidence of depressive symptomatology. CONCLUSION Depression screening must be a part of the evaluation of the ACS. A repeated evaluation of depression is also recommended. The effect of heat and equivalent thermal effect ( [Formula see text] ) on discolouration of Spirulina algae extracts in water, sucrose and trehalose solutions at different concentration was investigated and kinetics of phycocyanin degradation evaluated by spectrophotometric and circular dichroism. At constant temperature, colour loss increased at increasing time and decreased at increasing solute concentration. Circular dichroism confirmed relation between colour loss and protein structure destabilization, and the thermostabilising effect of saccharides with sucrose performing better than trehalose. Apparent constant rate values determined by the Weibullian probabilistic model describe the corresponding phycocyanin degradation kinetics; a linear correlation between the activation energy and aw of the solutions has been found. Origin of phycocyanin and system saccharide concentration resulted significant discriminant factors on the discolouration when [Formula see text] was taken into account. Results may find application in product formulation and processing optimisation, thereby the use of Spirulina extracts as colouring foodstuff could be enhanced. Outbreaks of food poisoning due to the consumption of contaminated beef from fast-food chains are becoming more frequent. Pathogen contamination in beef influences its spoilage as well as the development of foodborne illness. Thus, the influence of pathogen contamination on beef microbiota should be analyzed to evaluate food safety. We analyzed the influence of pathogen contamination on the shift in microbiota and the interactions between the pathogen and indigenous microbes in beef stored under different conditions. Sixty beef samples were stored at 25 °C and 4 °C for 24 h, and the shifts in microbiota were analyzed using the MiSeq system. The influence of pathogen contamination on microbiota was analyzed by artificial contamination experiments with Escherichia coli FORC_044, which was isolated from the stool of a food poisoning patient in Korea. The bacterial amounts and the proportion of Escherichia were higher when the beef was stored at 25 °C. Artificially contaminated Escherichia positively correlated with the indigenous microbes such as Pseudomonas, Brochothrix, Staphylococcus, Rahnella, and Rhizobium as determined by co-occurrence network analyses. Carnobacterium, a potential spoilage microbe, was negatively correlated with other microbes. The predicted functions of altered microbiota showed that the pathways related to the process of spoilage including biosynthesis of acetic acid and lactic acid increased over time. The shift in pathways was more pronounced in contaminated beef stored at 25 °C. Carnobacterium, Lactobacillus, and Escherichia were the main genera contributing to the shift in the relative abundance of functional genes involved in the various spoilage pathways. Our results indicated that pathogen contamination could influence beef microbiota and mediate spoilage. This study extends our understanding of the beef microbiota and provides insights into the role of pathogen and storage conditions in meat spoilage. In this study, the influence of NaCl on the flocculation behavior and gel properties of egg yolk/κ-carrageenan mixed dispersions or emulsions were studied. As a result of NaCl incorporation, there was a decrease in the mean droplet size, zeta potential, degree of flocculation and viscosity of the mixed dispersions/emulsions, and the onset point of gelation was also brought forward. Increasing the concentration of NaCl led to a significant increase in gel strength and decrease in gel cohesiveness. Results from low field nuclear magnetic resonance (LF-NMR) confirmed that the addition of NaCl could significantly reduce the hydration ability of gel molecules and increase the content of immobilized water of hydrogels as the gel strength increased, while the water holding capacity of emulsion gels was depressed with the incorporation of oil. These findings suggested the flocculation state and gel properties of egg yolk/κ-carrageenan mixed dispersions/emulsions can be tailored by adjusting NaCl for food formulations. Anthocyanins, a kind of phenolic compounds are present in plant kingdom. They exhibit biological activities such as anti-inflammatory and anti-cancer properties as well as imparting colors to various plants. The objective of this review is to provide a systematic evaluation of the evidence and a meta-analysis of published researches on the nano/microencapsulation of anthocyanins. A comprehensive literature search was conducted for articles published in 2016 to 2019 on PubMed, Web of Sciences and Scopus databases. Overall 45 eligible articles (51 cases; some authors studied 2 or more encapsulation methods) with appropriate data were included in the statistical analysis. In the current work, based on the technique and equipment applied for the formulation of micro/nanoencapsulation systems, the anthocyanin-loaded nano/microcarriers were classified into five main classes (a) spray dried particles (spray-drying); (b) freeze-dried particles (freeze-drying); (c) lipid-based particles (emulsification and liposomal encapsulation); (d) electrospun fibers and electrosprayed particles (electrohydrodynamic encapsulation); and (e) nano/micro-gels (gelation). Based on the results from the meta-analysis, the studied technique for encapsulation of anthocyanins can be ordered as spray-drying (33.33%), freeze-drying (27.08%), gelation (20.83%), lipid-based particles (14.58%) and electrohydrodynamic processes (4.17%). In addition, carbohydrates such as maltodextrin (19.56%) and gums (15.22%) have been the most frequently used biopolymers for encapsulation of anthocyanins in the selected studies. Resveratrol is a well-known wine constituent. Its concentration can vary according to the cultivar choice and the winemaking process. Due to its phenolic structure, resveratrol could be transformed under high temperature or oxidative conditions, leading to the formation of various derivatives including oligomers. Hence, the goal of this study is to investigate the presence of these derivatives in wine. In the first stage, hemisynthesis of oligomeric stilbenes was achieved from resveratrol in ethanol by oxidative coupling using metals. Four de novo synthetized resveratrol derivatives were identified by MS and NMR spectroscopy including two new molecules, oxistilbenin F and oxistilbenin G. In the second stage, analysis of red wine after heat treatment by LC-MS confirmed the presence of some of these compounds in wine. Finally, the anti-inflammatory effects of the compounds were evaluated by studying their ability to prevent lipopolysaccharide (LPS)-induced upregulation of nitric oxide (NO) and reactive oxygen species (ROS) production in RAW 264.7 macrophage cell line. Food-derived bioactive peptides have generated an increasing interest in the field of health and well-being research. They can act either against the metabolic syndrome, participate in regulating the oxidation balance or act on the immune system. The aim of this study is to develop a workflow to generate bioactive peptides from three porcine offals namely, heart, liver, and lung and one muscle the Longissimus Dorsi, by combining in silico and in vitro approaches. see more Bioinformatics tools (e.i. BIOPEP and Uniprot) permitted to orientate the choice of enzymes for generating abundant bioactive peptides from the four studied porcine products. With papain and subtilisin, the main bioactivities potentially released were ACE inhibitors, DPP4 inhibitors and antioxidant peptides. An in vitro validation study using papain and subtilisin demonstrated high DPP4 inhibitors and antioxidant bioactivities for the generation of peptides. This work allowed i) the identification of all proteins that composed porcine heart, liver, lung and LD muscle that could be useful for the scientific community, ii) the development of a workflow to select most abundant proteins in a product while considering abundance factors and iii) the potential of porcine meat and offals to generate DPP4 inhibitors and antioxidant peptides. However, there is still a need in developing new tools in order to face limitations of mass spectrometry for the identification of peptides with less than six amino acids. Such a work may contribute to the development of the circular economy and the innovative creation of value-added products from animal production. Citrus peel (CP) forms around 40-50% of the total fruit mass but is generally thought to be a waste. However, it is a substantial source of naturally occurring health enhancing compounds, particularly phenolic compounds and carotenoids. Phenolic compounds in CP mainly comprise phenolic acids (primarily caffeic, p-coumaric, ferulic and sinapic acid), flavanones (generally naringin and hesperidin) and polymethoxylated flavones (notably nobiletin and tangeretin). It has also been noted that CP's contain more amounts of these compounds than corresponding edible parts of the fruits. Phenolic compounds present in CP act as antioxidants (by either donation of protons or electrons) and protect cells against free radical damage as well as help in reducing the risk of many chronic diseases. Owing to the more abundance of polyphenols in CP's, their antioxidant activity is also higher than other edible fruit parts. Therefore, peels from citrus fruits can be used as sources of functional compounds and preservatives for the development of newer food products, that are not only safe but also have health-promoting activities. The present review provides in-depth knowledge about the phenolic composition, antioxidant potential and health benefits of CP. Chlorine dioxide (ClO2) is an effective disinfectant used in the sanitization of fresh produce. Glucono delta-lactone (GDL), widely used as an acidifier during food processing, can be partially hydrolyzed to become a weak acid-gluconic acid under chemical equilibrium upon dissolution in water. This study focused on the development of a novel polylactic acid (PLA) film which incorporated with sodium chlorite (NaClO2) and GDL for ClO2(g) generation. The effects of PLA amount, NaClO2 + GDL/PLA ratio, NaClO2/GDL ratio, temperature and relative humidity on the release profiles of ClO2(g) were elucidated. The storage test indicated that film efficacy was well maintained after 4 weeks of storage under ambient conditions. The microbial inactivation results revealed that ClO2(g) generated from the films reduced populations of surface-inoculated Salmonella and Escherichia coli O157H7 from ca. 5 log CFU/tomato to undetectable level ( 0.05) compared to controls except for appearance on day 14 under 22 °C storage.
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