Notes

Outflow Via Aortic Side Branches Devices False Lumen Patency throughout Type N Aortic Dissection.
Monacolin K (MK) is a secondary metabolite synthesized by polyketide synthases of Monascus spp. In this study, the combined supplementation of three medicines, including Citri Reticulatae Pericarpium (CRP), Fructus crataegi (FC), and Radix Angelicae Dahuricae (RAD), were mixed with nonglutinous rice and were optimized by response surface methodology to enhance the production of MK in fermented red mold rice (RMR). Under the optimum condition, MK production achieved 3.60 mg/g, which was 41.18% higher than RMR without medicines. The improved MK production was mainly caused by the up-regulated transcription level of mokA, mokB, mokF, mokH, mokI, and mplaeA. Meanwhile, the inhibitory effect of Poria cocos (PC) on MK production (only 0.436 mg/g) was caused by significantly down-regulated transcription of six tested genes. Therefore, this study is beneficial for better understanding of the possible mechanism of enhanced MK production by optimization of fermentation conditions. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.The physicochemical properties and antioxidant activity of B. subtilis-fermented polished adlay (BPA) subjected to different drying methods (hot-air drying, HAD; infrared-radiation drying, IRD; vacuum drying, VD; microwave-vacuum drying, MVD; and freeze-vacuum drying, FVD) were evaluated in this study. Results showed FVD was ideal for maintaining the natural appearance and higher contents of proximate compositions, free fatty acids, tetramethylpyrazine (6.91 mg/g DW), coixol (0.62 mg/g DW), coixenolide (4.21% DW), coixan (35.10% DW), and triterpenoids (17.41 mg/g DW). The higher contents of total phenolics and flavonoids, stronger antioxidant activity, and higher color differences were observed in HAD and IRD samples. MVD displayed the shorter drying time, higher γ-aminobutyric acid content, and higher retention ratios of tetramethylpyrazine (75.54%), coixol (87.10%), coixenolide (98.57%), and coixan (99.11%). Pearson's correlation coefficient exhibited that the positive correlation between the contents of phenolics and flavonoids and the antioxidant activities of all dried BPA samples was observed (R 2 > 0.881, p less then .05). Principal component analysis showed that the top three categories of comprehensive quality were FVD-, MVD-, and VD-treated BPA samples. In conclusion, MVD should be a potential preservation method to obtain high-quality dried BPA for short drying time and high comprehensive quality. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.In this study, flaxseed was pretreated by steam explosion technology and subsequently pressed to prepare flaxseed oil. GC, UPLC, HPLC, and GC-MS techniques were used to analyze the quality characteristics of the prepared flaxseed oil. These included the food safety risk indices, micronutrient components, and oxidative stability. The effects of different steam explosion pressures on the quality characteristics and relative volatile components of flaxseed oil were also investigated. The results revealed that steam explosion pretreatment technology could significantly increase the oil yield, improve micronutrient content, and strengthen the oxidation stability of the product. Moreover, the food safety risk indices (e.g., benzopyrene) were controlled within a reasonable range, while the fatty acid content remained almost unchanged. Notably, the relative pyrazine content in the total volatile components of flaxseed oil was 68.25% when the steam explosion pressure reached 1.2 MPa. This was considered as the main factor that contributed to the unique concentrated fragrance of the produced flaxseed oil. To prove the superiority of the steam explosion pretreatment, we compared this technique with traditional high-temperature roasting and popular microwave pretreatment techniques. The results revealed that flaxseed oil prepared by steam explosion pretreatment displayed the best quality characteristics and most concentrated fragrance. Thus, steam explosion technology shows great potential for application to produce high-quality concentrated fragrance flaxseed oil. This study provides significant reference and guidance for the preparation process of flaxseed oil. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Whey protein isolate (WPI) was mixed with anionic flaxseed (Linum usitatissimum L.) gum (FG), and phase transition during coacervate formation was monitored. Effects of ionic strength and hydrogen bonding on coacervation of WPI-FG system and corresponding rheological properties were investigated. During coacervate formation, structural transitions were confirmed by both turbidimetry and confocal laser scanning microscopy. Increasing ionic strength with sodium chloride (50 mM) decreased optical density (600 nm) at pHmax. Correspondingly, pHc and pHϕ1 decreased from pH 5.4 to 4.8 and from 5.0 to 4.6, respectively, while pHϕ2 increased from pH 1.8 to 2.4. Sodium chloride suppressed biopolymer electrostatic interactions and reduced coacervate formation. Adding urea (100 mM) shifted pHϕ1, pHmax, and pHϕ2 from 4.8, 3.8, and 1.8 to 5.0, 4.0, and 2.2, respectively, while pHc was unaffected. Optical density (600 nm) at pHmax (0.536) was lower than that of control in the absence of urea (0.617). This confirmed the role of hydrogen bonding during coacervate formation in the biopolymer system composed of WPI and FG. Dynamic shear behavior and viscoelasticity of collected coacervates were measured, and both shear-thinning behavior and gel-like properties were observed. Addition of sodium chloride and urea reduced ionic strength and hydrogen bonding, resulting in decreased WPI-FG coacervate dynamic viscosity and viscoelasticity. The disturbed charge balance contributed to a loosely packed structure of coacervates which were less affected by altered hydrogen bonding. Findings obtained here will help to predict flaxseed gum behavior in protein-based foods. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.This study aimed firstly at the investigation of the microbial status of the camel meat and edible offal including liver, kidneys, lungs, rumen, and duodenum distributed at local markets of Egypt. Total plate count, total psychrophilic counts, total Enterobacteriaceae count, the most probable number of coliforms, and total mold counts were monitored at the collected samples. The produced biogenic amines (BA) in the camel meat and offal were further estimated. An experimental trial to investigate the antimicrobial potentials of either nisin, gingerol, or an equal mixture of both using camel muscle as a food matrix was conducted. The achieved results declared a high microbial load in the camel meat and the offal. Duodenum and rumen had the highest microbial counts followed by lungs, kidneys, liver, and muscle, respectively. Similarly, duodenum and rumen had the highest levels of BA, including tyramine, spermine, putrescine, cadaverine, and histamine. Both of nisin and ginger showed significant antimicrobial properties in a concentration-dependent manner. Thus, efficient hygienic measures during the handling of camel meat are highly recommended. In addition, using nisin, gingerol, or a mixture of both is an efficient strategy for improving the microbiological quality of the camel meat. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Self-made milk knots in Xinjiang Kazakh ethnic group were used as material to establish the quality assessment system of flavor quality. The fuzzy analytic hierarchy process based on the optimal consistency matrix was used to evaluate the quality of the samples qualitatively and quantitatively. Its result is consistent with the cluster analysis of the SOM neural network. The results showed that the milk knot samples of Altay had differences with the milk knot samples of Yili. The comprehensive evaluation system is feasible and can evaluate the quality of milk knot samples by flavor characteristics. This can provide a reference for further research on the origin of differences between two types of milk knot samples. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.In this research, the chemical composition and biological properties of Tunisian Myrtus communis (McEO) flowers were investigated. The antibacterial effect of McEO toward some bacteria was assessed, alone and in combination with nisin. The major components of McEO were α-pinene, 1,8-cineol, limonene, and linalool. McEO exhibited cytotoxicity toward HepG2 and MCF-7 cell lines. The microbiological data showed that Gram-positive bacteria were more susceptible to McEO. McEO had a bactericidal effect against L. monocytogenes. McEO is able to prevent lipid oxidation, microbial development at noncytotoxic concentrations, when used alone or in combination with nisin. It can improve sensory attributes within acceptable limits and improve the conservation of shelf life of minced beef meat during the 4°C storage period. The most potent preservative effect was obtained with the mixture 0.8% McEO with 500 IU/g of nisin. This combination may be a good alternative for the development of natural preservatives. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.The study estimated changes of 5-hydroxymethyl-2-furfuraldehyde (5-HMF) in different ginseng products with different temperatures and time pretreatment. Heat treatment was performed at various temperatures for 1.50, 2.00, 2.50, and 3.00 hr, respectively. Ultrasonic extraction and reflux extraction were used to evaluate the extraction rate and different solvents (such as 80% methanol, dichloromethane, ethyl acetate, and an extraction with both dichloromethane and ethyl acetate solvents) using two extraction methods (liquid-liquid extraction and solid-phase extraction) to remove matrix interference. An ultraperformance liquid chromatography-mass spectrometer (UPLC-MS) method was used for quantitative and changing analysis of 5-HMF in different ginseng samples. The results indicated that the content of 5-HMF increased dramatically with heating temperature and time, and the 5-HMF in the ginseng samples ranged from 0.01 to 112.32 g/kg protein. The highest value was observed in the honey-added ginseng samples with the highest amount of addition and highest temperature treatment, and the lowest value was found in the fresh ginseng samples. These results implied that 5-HMF may be as an indicator to estimate the honey addition level and heat treatment degree during the processing of ginseng products, and the content of 5-HMF is a promising parameter to evaluate the quality of products (ginseng). The production and regulation of potentially harmful Maillard reaction products (PHMRPs)-5-HMF in ginseng manufacture will provide an important reference for safe ginseng processing. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Myricetin is a commonly found dietary flavonoid. In the present study, we investigated the effects of myricetin on migration and invasion of radioresistant lung cancer cells (A549-IR). Transcriptome analysis of A549-IR cells identified several differentially expressed genes (DEGs) in A549-IR cells compared to parental A549 cells. Functional enrichment analysis revealed that most of the DEGs were linked with PI3K-AKT signaling, proteoglycans, focal adhesion, and ECM-receptor interactions. A549-IR cells demonstrated enhanced migratory potential with increased expression of vimentin, snail and slug, and reduced expression of E-cadherin. A549-IR cells exposed to myricetin displayed reduced migration and suppressed MMP-2 and MMP-9 expression. selleck kinase inhibitor Notably, myricetin inhibited the phosphorylation of focal adhesion kinase (FAK) and altered the F-actin/G-actin ratio in A549-IR cells, without modulation of EMT markers. These findings suggest that myricetin can inhibit migration of A549-IR cells by suppressing MMP-2 and MMP-9 expressions through inhibition of the FAK-ERK signaling pathway.
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