Notes

Results of occasion from a 2nd serving associated with immunization versus GnRF (Improvest) separate from age group in slaughter upon commercial bread chopping features involving immunologically castrated barrows.
Overall, hedonic sensory acceptability decreased (p < 0.05) in cooked sausages containing PP at 2.5% and 5%, and SS and IW at 5%.Athletes are under the utmost pressure to reach excellence in their performance and achieve the desired outcomes in competitions, prompting them to use dietary supplements. Given the threats to both health and eligibility, it is crucial to observe the prevalence, sources of information, knowledge, attitudes, and practices (KAPs) among Lebanese athletes practicing their sports for at least two years. In the present paper, a cross-sectional study is performed using the snowball sampling method, in which a self-administered KAP questionnaire is used to collect data from 455 athletes (mean age 27.4 ± 7.9 years; men 73.1%) participating in four sports categories (ball games, combat sports, endurance sports, and weightlifting). Among the Lebanese athletes, the prevalence of dietary supplement (DS) use was 74%, where half of them had predominately used sports supplements. Athletes in Lebanon heavily rely on coaches (74%) and online sources, including webpages and social media (64%), as key information sources for DSs. The findings suggest that significant proportions of athletes show knowledge deficits and unsatisfactory attitudes towards multiple aspects related to supplementation. Moreover, education and sports type modulate the use of DSs among athletes. Furthermore, 34% reported using supplements without a recommendation from specialists, and 69% admitted to not reading the supplement's nutrition facts. This study urges the need for the regulation of concerned authorities and education programs to help overcome the existing challenges.Milk powders produced from similar spray dryers have different visual appearances, while the surface appearance of the powder is a key quality attribute because the smoothness of the milk powder also affects flowability and handling properties. Traditionally quantifying this nuanced visual metric was undertaken using sensory panelists, which is both subjective and time consuming. Therefore, it is advantageous to develop an on-line quick and robust appearance assessment tool. The aim of this work is to develop a classification model which can classify the milk powder samples into different surface smoothness groups. This work proposes a strategy for quantifying the relative roughness of commercial milk powder from 3D images. Photogrammetry equipment together with the software RealityCapture were used to build 3D models of milk powder samples, and a surface normal analysis which compares the area of the triangle formed by the 3 adjacent surface normals or compares the angle between the adjacent surface normals was used to quantify the surface smoothness of the milk powder samples. It was found that the area of the triangle of the smooth-surface milk powder cone is smaller than the area of the triangle of the rough-surface milk powder cone, and the angle between the adjacent surface normals of the rough-surface milk powder cone is larger than the angle between the adjacent surface normals of the smooth-surface milk powder cone, which proved that the proposed area metrics and angle metrics can be used as tools to quantify the smoothness of milk powder samples. Finally, the result of the support vector machine (SVM) classifier proved that image processing can be used as a preliminary tool for classifying milk powder into different surface texture groups.PAI is a linoleic acid isomerase from Propionibacterium acnes and is the key enzyme in the synthesis of trans10, cis12-conjugated linoleic acid. However, the majority of the expressed PAI in Escherichia coli occurs in its nonfunctional form in inclusion bodies, limiting the biosynthesis of conjugated linoleic acid. In an attempt to improve the solubility of recombinant PAI in Escherichia coli, three promoters representing different transcriptional strengths (T7, CspA, and Trc), paired with three fusion tags, (His6, MBP, and Fh8), respectively, were investigated in this study. Among the nine recombinant strains, Escherichia coli BL21 (DE3) (pET24a-Mpai), containing the T7 promoter and MBP fusion tag, led to a considerable increase in PAI solubility to 86.2%. MBP-PAI was purified 41-fold using affinity column chromatography. The optimum catalytical conditions of MBP-PAI were 37 °C and pH 7.5 with the addition of 1 mmol/L Tween-20. Most of the tested metal ions inhibited MBP-PAI activity. The apparent kinetic parameters (Km and Vmax) were measured with linoleic acid concentrations ranging from 71 μM to 1428 μM. The substrate linoleic acid did not exert any inhibitory effect on MBP-PAI. The Km of MBP-PAI was 253.9 μmol/L, and the Vmax was 2253 nmol/min/mg. This study provided a new method for improving the solubility of the recombinant linoleic acid isomerase in Escherichia coli.Food allergy is a worldwide health problem that concerns all ages from infants to adults [...].The sinami palm (Oenocarpus mapora H. Karst) is a plant from the South American Amazonia that has great potential for industrial applications in the development of functional foods, nutraceuticals and cosmeceuticals. In this manuscript, the physicochemical properties, total polyphenol content and antioxidant activity of sinami oil that was obtained using four extraction systems, namely expeller press extraction (EPE), cold press extraction (CPE), ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), were studied and compared. The oxidative stability (OSI) was statistically non-significant in EPE and SFE. The chromatic properties (CIELab) were influenced by the extraction methods and SFE presented high values of L* and a lower content of plant pigments. Ultrasound-assisted extraction showed a higher content of polyphenols and higher antioxidant activity. Different analyses for the evaluation of the physicochemical properties, the content of total polyphenols and antioxidant activity were used to classify sinami oil according to chemometrics using principal component analysis (PCA). For example, the sinami oil that was obtained using each extraction method was in a different part of the plot. In summary, sinami oil is an excellent resource for plant pigments. Additionally, the information that was obtained on the quality parameters in this study provided a good foundation for further studies on the characterization of major and minor compounds.The research has demonstrated a synergistic anticancer effect of Seabuckthorn pulp oil (SBO) and the standard chemotherapy regimen Docetaxel (DTX) against two non-small cell lung cancer (NSCLC) cell lines A549 and H23. The synergizing effect of an SBO and DTX combination was detected utilizing SRB assay and combination index (CI) approaches. Flow cytometry was carried out using fluorescent probes to measure cell cycle analysis by DNA content and reactive oxygen species (ROS) generation. Further, we demonstrated that the synergistic anticancer activity of SBO merged with DTX was achieved by caspase-independent autophagy and senescence induction. These changes were concomitant with increased generation of ROS production and microtubule-associated protein 1 light chain 3 (LC3) protein expression, G1-phase arrest, and enhanced senescence-associated β-galactosidase staining activity. Our data also demonstrated that SBO or DTX treatment groups solely upregulated the phosphorylation of ERK, which coincided with the induction of autophagy vacuoles and was functionally associated with ROS activation. Moreover, endogenous LC3 puncta staining was performed and monitored by confocal microscopy. selleck chemicals Overall, these results suggest new mechanisms for the antitumor activity of SBO co-treated with DTX through triggering autophagic cell death and senescence against cancer cells as a result of sustained ERK phosphorylation and intracellular ROS production in NSCLC. In addition, we also highlight SBO as an alternative therapeutic option or adjunct therapeutic strategy in combination with chemotherapeutic agents in lung cancer therapy management.Retrogradation of cooked rice happens in two ways one is by the formation of ordered structures, and the other is through intra- and inter-chain entanglement and inter-chain overlap, which in turn are affected by the amylose chain-length distribution. Both entanglement and overlap could affect rice texture. Here, four amylose samples were isolated from starch by precipitation from a dimethyl sulfoxide solution with butan-1-ol and isoamyl alcohol. Following enzymatic debranching, they were then characterized using size-exclusion chromatography. Amylose solutions (10%, m/v) were made by dissolving amylose in 90% (v/v) DMSO. Amylose gels (10%, w/v) were made by dissolving amylose powders into hot water, followed by cooling. The rigidity of the amylose gels and the structural order were measured using a texture analyzer and X-ray diffractometer, respectively. In the amylose solution, for a given mass of polymer in a fixed amount of solvent, the total occupied volume was reduced when the polymer molecular weight was smaller, resulting in less inter-chain overlap and a lower viscosity of the amylose solution. The overall mobility and diffusion of the molecules were inversely related to the square of the molecular weight until the gelation concentration. Thus, amylose gels in which amylose had a lower molecular weight had a greater chance to permeate into other molecules, which counterintuitively led to more inter-chain entanglement and more rigid amylose gels during retrogradation. This information could help rice breeders improve rice quality by using the molecular structure of starch as a guide.With a world population estimated at 10 billion people by 2050, the challenge to secure healthy and safe food is evident. Seaweed is a potential answer to this challenge. Expanding the use of seaweed in food systems requires an emphasis on safe practices to avoid adverse human health effects after consumption and irreversible damage to marine ecosystems. This study aims to evaluate relevant food safety and environmental safety hazards, monitoring measures, and mitigation strategies in the seaweed sector. For this study, a literature review, survey (n = 36), and interviews (n = 12) were conducted to identify hazards. The review and interviews aimed at pinpointing monitoring measures and mitigation strategies applied, while the survey revealed data gaps and further actions needed for the sector. Relevant food safety hazards include (inorganic) arsenic, iodine, and heavy metals, among others, such as pathogenic bacteria, while environmental hazards include environmental pathogens and parasites introduced into the ecosystem by domesticated seaweed, among others. Measures applied aim at preventing or mitigating hazards through good hygienic or manufacturing practices, food safety procedures or protocols, or pre-site farm selection. Although the future needs of the seaweed sector vary, for some, harmonized advice and protocols that align with a changing food system and hazard knowledge development as well as information on the benefits of seaweed and regulating climate and water quality may help.White bread contains a high proportion of easily digestible starch, which contributes to an undesirable rapid increase in blood glucose concentration. This study investigated the effects of nonstarch polysaccharides (NSP) -xanthan gum, lambda-carrageenan and psyllium husk on the physical functionality and glycaemic potency of white bread. The amount of water for each formulation was adjusted based on DoughLab set at a target torque value of ~500 FU for sufficient dough development. Adding NSP generally resulted in significantly increased loaf volumes and decreased hardness. The glycaemic potency (glycaemic glucose equivalents (GGE) g) of bread was found to be reduced with the addition of NSP at all levels (1, 3 and 5% w/w based on flour weight). Increasing the concentration of xanthan gum and lambda-carrageenan did not show any further decrease in the glycaemic potency. Notably, adding 5% w/w psyllium husk significantly reduced the glycaemic potency from ~49 GGE/100 g in the reference bread to 32 GGE/100 g. The reduction in the glycaemic potency was attributed to viscosity effects (for xanthan) and starch-NSP interactions (for psyllium husk).
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