Quality analysis of dough and steamed bread under various freezing conditions.

Freezing is a crucial step in the process of frozen foods. In this study, the effects of different freezing methods, including liquid nitrogen immersion freezing (LF), quick-freezing machine freezing (QF), packaging immersion freezing (PF), and ultralow temperature refrigerator freezing (UF), and freezing time (0, 15, 30, and 60 days) on the textural properties, dynamic rheological properties, water distribution, and structure of dough and the quality of end steamed bread were evaluated. Freezing resulted in a decline in the physicochemical properties of dough. UF- and QF-doughs had higher storage modulus and loss modulus, compared with PF- and LF-doughs. LF enhanced the textural attributes of the dough, resulting in reduced hardness and increased springiness. At 15 days of freezing, QF- and LF-doughs exhibited a compact and continuous structure with a smooth surface. Additionally, the correlation analysis elucidated that the weight loss rate and the bound water content of the dough had discernible impacts on the texture of both the dough and the resulting steamed bread. Overall, LF demonstrated a relatively high freezing efficiency and effectively maintained the quality of the dough for up to 15 days of freezing. These results offer valuable insights for the applications of freezing methods and time in frozen foods.

Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing.

In the study, the effects of short-chain inulin (OP), natural inulin (OH), and long-chain inulin (OHP) at substitution levels of 3%, 6%, and 9%, as well as freezing of 0, 15, and 30 days, on the farinograph and extensograph characteristics of flour, the rheological properties, water distribution, and microstructure of dough, as well as the quality of the final steamed bread, were investigated. The findings revealed that inulin led to a reduction in the water absorption of the dough while increasing its stable time. Furthermore, inulin delayed the alteration of freezable water within the frozen dough. Notably, the addition of inulin resulted in a more cohesive and evenly arranged network structure within the frozen dough. Steamed bread supplemented with 6% OP, 6% OH, and 3% OHP consistently dislayed a higher specific volume and spread ratio. These findings offer valuable insights into the utilization of inulin in frozen wheat foods.

Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread.

The thawing method is critical for the final quality of products based on the frozen dough. The effects of ultrasound thawing, proofer thawing, refrigerator thawing, water bath thawing, ambient thawing, and microwave thawing on the rheology, texture, water distribution, fermentation characteristics, and microstructure of frozen dough and the properties of steamed bread were investigated. The results indicated that the ultrasound thawing dough had better physicochemical properties than other doughs. It was found that ultrasound thawing restrained the water migration of dough, improved its rheological properties and fermentation capacity. The total gas volume value of the ultrasound thawing dough was reduced by 21.35% compared with that of unfrozen dough. The ultrasound thawing dough displayed a thoroughly uniform starch-gluten network, and an enhanced the specific volume and internal structure of the steamed bread. In conclusion, ultrasound thawing effectively mitigated the degradation of the frozen dough and enhanced the quality of steamed bread.

Molecular epidemiological characteristics of carbapenem-resistant Pseudomonas aeruginosa clinical isolates in southeast Shanxi, China.

OBJECTIVES: Infection by carbapenem-resistant Pseudomonas aeruginosa (CRPA) is a serious clinical problem worldwide. However, the molecular epidemiology of the clinical isolates varies depending on the region. This study was conducted to analyse the resistance phenotype and clarify the genetic and epidemiological properties of CRPA clinical isolates from southeast Shanxi, China. METHODS: Fifty-seven isolates of CRPA were collected from a hospital in this region. These isolates were reidentified by MALDI-TOF and subjected to whole-genome sequencing by next-generation sequencing. Phylogenetic trees were constructed based on single nucleotide polymorphisms (SNPs), after which multilocus sequence typing (MLST) was performed and antimicrobial resistance genes were identified. RESULTS: All the 57 CRPA isolates carried at least one kind of gene encoding carbapenemase, such as blaIMP-1, blaIMP-10, blaOXA-10, blaOXA-395, blaOXA-396, blaOXA-485, blaOXA-486, blaOXA-488, blaOXA-494, and blaOXA-50. The isolates harboured AIM-1, CMY-51, mecD, and NmcR genes and carried one kind of Pseudomonas-derived cephalosporinase (PDC) ß-lactamase-encoding gene, such as blaPCD-1 to blaPCD-3, blaPCD-5, or blaPCD-7 to blaPCD-10. Two isolates were found to harbour the aminoglycoside-modifying enzyme genes aadA1 and aadA7; however, no isolates were found to harbour genes encoding 16S rRNA methylase or quinolone resistance-related genes. These CRPA isolates belonged to various sequence types (STs), two of which, namely, ST235 and ST277, were high-risk types. CONCLUSIONS: Our findings indicate that CRPA isolates carrying resistance genes with unique regional characteristics are spreading in this region, with a high diversity of STs, especially in high-risk clones. These findings highlight the necessity for further measures to prevent CRPA spread in Shanxi.

Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs.

Konjac glucomannan (KGM), xanthan gum (XG), guar gum (GG), and κ-carrageenan (KC), as substituent, are commonly used in ground pork products. Here, the content of these (0.5, 1.0, 1.5, and 2.0%, w/w) on the gel properties, thermal properties, and interaction forces of salt-soluble protein (SSP) isolated from water-boiled pork meatballs were investigated. We found 1.0% KGM, 0.5% XG, 0.5-2.0% GG, and 0.5-2.0% KC to water-boiled pork meatballs exerted a positive effect on the denaturation temperature, hydrogen bonds, hydrophobic interactions, disulfide bonds, α-helix, and ß-sheet content of SSP, as well as the strength and storage modulus of the modified protein gel. The addition of these hydrocolloids with the addition of 1.0% aggregated myosin and actin, led to the enhancement of the bands corresponding to myosin heavy chain and actin. The prediction model of gel strength showed that the gel strength was negatively correlated with Tpeak1, Tpeak2, and ionic bond. This study provides theoretical guidance for improving the application of hydrocolloids in pork-based foods.

Multifunctional Metasurfaces Enabled by Multifold Geometric Phase Interference.

Geometric phase is frequently used in artificially designed metasurfaces; it is typically used only once in reported works, leading to conjugate responses of two spins. Supercells containing multiple nanoantennas can break this limitation by introducing more degrees of freedom to generate new modulation capabilities. Here, we provide a method for constructing supercells for geometric phases using triple rotations, each of which achieves a specific modulation function. The physical meaning of each rotation is revealed by stepwise superposition. Based on this idea, spin-selective holography, nanoprinting, and their hybrid displays are demonstrated. As a typical application, we have designed a metalens that enables spin-selective transmission, allowing for high-quality imaging with only one spin state, which can serve as a plug-and-play chiral detection device. Finally, we analyzed how the size of supercells and the phase distribution inside it can affect the higher order diffraction, which may help in designing supercells for different scenarios.

Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough.

The effects of dual sequential modification using konjac glucomannan and ultrasound treatments at power densities of 15-37.5 W/L on the hydration, rheology and structural characteristics of frozen dough were investigated in this study. The results revealed that the konjac glucomannan and ultrasound treatments improved the textural properties of frozen dough, but had a negative impact on its viscoelasticity. Furthermore, konjac glucomannan and ultrasound treatments increased the content of free sulfhydryl group and disulfide bond, as well as improved the freeze tolerance of dough. The results exhibited that the enthalpy of frozen dough decreased by 20.42 % compared with the frozen blank control dough under ultrasonic power density of 22.5 W/L. The network structure of frozen dough treated by konjac glucomannan and ultrasound was more ordered and integral than that of frozen blank control dough. These results provide valuable knowledge on the application of konjac glucomannan and ultrasound to frozen wheat-based foods.

Exploration of binding mechanism of apigenin to pepsin: Spectroscopic analysis, molecular docking, enzyme activity and antioxidant assays.

Pepsin plays an important role in nutrient metabolism. Apigenin (AP) is a beneficial polyphenol to human health. To enhance the bioavailability of AP and elucidate the inhibitory effect of AP on pepsin, the interaction mechanism of AP with pepsin was investigated using spectroscopic analysis and molecular docking, and the activity of pepsin and antioxidant activity of AP was also evaluated. Specifically, AP performed static quenching of pepsin and had only one binding site on pepsin. More interestingly, the interaction between AP and pepsin was spontaneous, while hydrogen bonds and van der Waals forces were the main binding forces. Generally, synchronous and three-dimensional fluorescence confirmed that AP induced the conformational changes of pepsin, and molecular docking proved the above results and illustrated the specific binding patterns. Specifically, AP inhibited the activity of pepsin, while pepsin decreased the antioxidant activity of AP. These results provided useful information for elucidating the interactions between AP and pepsin.

Chestnut Lily Beverage (CLB) Processing Using Ultrasound-Assisted Nisin: Microbiota Inactivation and Product Quality.

We evaluated the effects of ultrasound (US) and ultrasound combined with nisin (NUS) treatments on the properties of chestnut lily beverages (CLB) using conventional thermal pasteurisation (TP) as a control. After CLB samples were treated with US and NUS for 20, 40, or 60 min, the polyphenol oxidase activity (PPO), microbial inactivation effect, colour, pH value, total phenolic content, and antioxidant capacity of the CLB were observed. It was found that the inactivation rate of PPO in CLB after NUS treatment was higher than that in the US, indicating that NUS treatment aggravated PPO inactivation. Treatment time was important in the inactivation of microorganisms by US and NUS; NUS had a lethal synergistic lethal effect on microorganisms in CLB and when compared with US, NUS reduced changes in the CLB colour value. Notably, the total phenolic content and antioxidant capacity of the US- and NUS-treated CLB significantly increased relative to the TP group. These results that suggest NUS has a potential application value in the development of CLB because it reduces the risk of microorganism contamination and helps improve the quality of CLB. This study provides technical support and a theoretical basis for the improved production of CLB.

De Novo Assembly Transcriptome Analysis Reveals the Preliminary Molecular Mechanism of Primordium Formation in Pleurotus tuoliensis.

Primordium formation is extremely important for yield of Pleurotus tuoliensis. However, the molecular mechanism underlying primordium formation is largely unknown. This study investigated the transcriptional properties during primordium formation of P. tuoliensis by comparing transcriptome. Clean reads were assembled into 57,075 transcripts and 6874 unigenes. A total of 1397 differentially expressed genes were identified (26 DEGs altered in all stages). GO and KEGG enrichment analysis showed that these DEGs were involved in "oxidoreductase activity", "glycolysis/gluconeogenesis", "MAPK signaling pathways", and "ribosomes". Our results support further understanding of the transcriptional changes and molecular processes underlying primordium formation and differentiation of P. tuoliensis.

Arbitrary Jones matrix on-demand design in metasurfaces using multiple meta-atoms.

Super cells or multi-layer metasurfaces are used to realize various multi-functional and exotic functional devices. In such methods, the design space expands exponentially as more variable parameters are introduced; however, this will necessitate huge computational effort without special treatment. The function of a metasurface can be described mathematically by using a Jones matrix. When the gap between adjacent atoms is sufficiently large, the overall Jones matrix of a 3D lattice which is composed of multiple meta-atoms can be obtained by adding or multiplying each meta-atom's Jones matrix for a parallel or cascaded arrangement, respectively. Reversely, an arbitrary Jones matrix can be decomposed to achieve a combination of diagonal and rotation matrices. This means that the devices with various functions can be constructed by combining, cascading, and rotating a kind of atom, and thus the computation requirements will be reduced significantly. In this work, the feasibility of this approach is demonstrated with two cases, circular polarization selective transmission and resemble optical activity. Both the simulation and experiment are consistent with the hypothesis. This method can manipulate all degrees of freedom in a Jones matrix and reduce design complexity and may find applications to extend the scope of meta-optics.

Volatile Organic Compounds of Streptomyces sp. TOR3209 Stimulated Tobacco Growth by Up-Regulating the Expression of Genes Related to Plant Growth and Development.

To investigate the mechanism underlying the plant growth-promoting (PGP) effects of strain Streptomyces sp. TOR3209, PGP traits responsible for indoleacetic acid production, siderophore production, and phosphate solubilization were tested by culturing the strain TOR3209 in the corresponding media. The effects of volatile organic compounds (VOCs) produced by the strain TOR3209 on plant growth were observed by co-culturing this strain with tobacco seedlings in I-plates. Meanwhile, the effects of VOCs on tobacco gene expression were estimated by performing a transcriptome analysis, and VOCs were identified by the solid-phase micro-extraction (SPME) method. The results showed positive reactions for the three tested PGP traits in the culture of strain TOR3209, while the tobacco seedlings co-cultured with strain TOR3209 revealed an increase in the fresh weight by up to 100% when compared to that of the control plants, demonstrating that the production VOCs was also a PGP trait. In transcriptome analysis, plants co-cultured with strain TOR3209 presented the highest up-regulated expression of the genes involved in plant growth and development processes, implying that the bacterial VOCs played a role as a regulator of plant gene expression. Among the VOCs produced by the strain TOR3209, two antifungal molecules, 2,4-bis(1,1-dimethylethyl)-phenol and hexanedioic acid dibutyl ester, were found as the main compounds. Conclusively, up-regulation in the expression of growth- and development-related genes via VOCs production is an important PGP mechanism in strain TOR3209. Further efforts to explore the effective VOCs and investigate the effects of the two main VOCs in the future are recommended.

Physical Stability of Chestnut Lily Beverages (CLB): Effects of Shear Homogenization on Beverage Rheological Behavior, Particle Size, and Sensory Properties.

The processing parameters have a crucial influence on the stability and sensory quality of beverages. The focus of this study is to observe the rheological behavior, particle size distribution, stability, color change, and sensory evaluation of chestnut lily beverages (CLB) at different rotational speeds (0~20,000 rpm) using a high-shear homogeneous disperser. The CLB system exhibited non-Newtonian shear-thinning behavior. As the homogenization speed increased (0~12,000 rpm), the viscosity increased (0.002~0.059 Pa.s). However, when the rotational speed shear continued to increase (12,000~20,000 rpm), the viscosity decreased slightly (0.035~0.027 Pa.s). Under all homogeneous conditions, the turbidity and precipitation fractions were the lowest when the rotational speed was 12,000 rpm: the sedimentation index was lowest at this point (2.87%), and the relative turbidity value of CLB was largest at this point (80.29%). The average beverage particle diameter and ascorbic acid content showed a downward trend at the homogenization speed from 0 to 20,000 rpm, whereas the total soluble solids (TSS) content followed the opposite trend. The results show that these physical properties can be correlated with different rotational speeds of homogenization. This study explained the effect of homogenization speed on CLB properties, which needs to be considered in beverage processing, where high-speed shear homogenization can serve as a promising technique.

Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread.

Konjac glucomannan (KGM) is used as an additive to improve the properties of wheat products. The effects of three types of KGM on the rheological properties and microstructure of dough, as well as the performance of steamed bread were investigated in this study. Particularly, dough with KGM displayed new features such as reduced peak viscosity, breakdown and setback. As the viscosity of KGM increased, the stability of the dough structure increased, while the viscosity and fluidity of the dough decreased. More interestingly, the gluten film of dough also increased with increasing substitution level and viscosity of KGM. Consistently, KGM with higher viscosity improved the quality of steamed bread. Generally, three types of KGM have different effects on the rheological characteristics and microstructure of dough, as well as the performance of steamed bread, which provide useful information for the proper application of KGM in wheat-based foods.

Low Normal TSH Levels and Thyroid Autoimmunity are Associated with an Increased Risk of Osteoporosis in Euthyroid Postmenopausal Women.

BACKGROUND AND OBJECTIVE: Studies on the relationship of thyroid stimulating hormone (TSH) within the reference range and thyroid autoimmunity with osteoporosis have produced conflicting results. The objective of this study was to investigate the association of thyroid function and thyroid autoimmune bodies (TPOAb and TgAb) with osteoporosis in euthyroid postmenopausal women. METHODS: A total of 174 subjects were retrospectively included. Serum TSH, total T3, total T4, TPOAb, TgAb, vitamin D, calcium and bone mineral density were measured. Correlation and logistic multivariate regression analysis were performed. RESULTS: Levels of TSH were lower in osteoporosis group (TSH: 2.03±1.08 vs 2.40±1.24 mIU/L, p=0.040) while TT3 and TT4 levels were similar between the two groups. The positive percentage of anti-TPO antibodies was higher in osteoporosis group (17.9% vs 6.7%, χ2= 5.13, p=0.024) while no significant difference was observed for anti-Tg antibodies (17.9% vs 8.9%, χ2=3.05, p=0.081). The Spearman correlation analysis showed that TSH levels were significantly correlated with lumbar spine BMD (r= 0.161, P=0.035) and femoral neck BMD (r = 0.152, P= 0.045). Logistical regression analysis revealed that low-normal TSH levels and positive TPOAb was an independent risk factor for osteoporosis (OR: 0.698, 95% CI: 0.505-0.965, p=0.030; OR: 3.961, 95% CI: 1.176-13.345, p=0.026 respectively). CONCLUSION: The results showed that low-normal TSH levels and anti-TPO antibodies were independently associated with the presence of osteoporosis in postmenopausal women.

Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality.

The influences of konjac glucomannan (KGM) on the water distribution of frozen dough and steamed bread quaility made from frozen dough were addressed in this study. Low Field Nuclear Magnetic Resonance (LF-NMR) analysis demonstrated that the less tightly bound water of the dough was transferred to tightly bound water with the increase of KGM. Differential Scanning Calorimetry (DSC) showed that the freezable water of the frozen dough was transferred to non-freezable water with increasing the amount of KGM. DSC and LF-NMR results indicated the water state in the frozen dough was consistent. The addition of KGM enhanced the height and whiteness of steamed bread, but it decreased springiness, cohesiveness and resilience of steamed bread. As the KGM substitution rate increased, the hardness of steamed bread first decreased and then increased. The steamed bread with 1.5% of KGM showed the best quality.

Thermally switchable terahertz wavefront metasurface modulators based on the insulator-to-metal transition of vanadium dioxide.

Active use of phase transition phenomena for reversibly tuning the properties of functional materials in devices currently is an attractive research area of materials science. We designed and fabricated two kinds of metasurface modulators for dynamically controlling the wavefront of terahertz (THz) radiation based on the temperature-induced insulator-to-metal phase transition of vanadium dioxide (VO2). The modulators designed are based on the C-shaped slot antenna array. The slot antennas are made of the VO2 films on c-sapphire substrates. The C-shaped slot antennas are active only when the VO2 is in its metallic phase, i.e. at temperatures T > TC ∼68 °C. At T > TC, the first kind acts as a THz multi-focus lens which converges an incident THz plane wave into four focal spots and the second kind as an Airy beam generator. We characterized the function of two THz wavefront modulators over a broad frequency range, i.e. from 0.3 to 1.2 THz. Such thermally switchable THz wavefront metasurface modulators with a capability of dynamically steering THz fields will be of great significance for the future development of THz active devices.

Molecular mechanism of the interaction between resveratrol and trypsin via spectroscopy and molecular docking.

The molecular mechanism of the interaction between resveratrol and trypsin was studied using fluorescence spectroscopy (intrinsic fluorescence, synchronous fluorescence, three-dimensional fluorescence), ultraviolet-visible (UV-vis) spectroscopy, Fourier transform infrared (FT-IR) spectroscopy and the molecular docking method, as well as through enzyme activity and antioxidant assay. The fluorescence experiments (the Stern-Volmer quenching constants (KSV)) indicated that resveratrol quenched the intrinsic fluorescence of trypsin through the static quenching mechanism. The number of binding sites was about one. The thermodynamic functions ΔG < 0 and ΔH > 0, ΔS > 0 of the binding process, indicating that the combination of the resveratrol and trypsin processes was a spontaneous exothermic reaction and that the hydrophobic effect was the main force between them. UV-vis spectra, synchronous fluorescence spectra and three-dimensional fluorescence spectra analysis showed that the combination of resveratrol and trypsin induced changes in the microenvironment around the fluorophores of trypsin, resulting in alterations in the spatial structure of trypsin. FT-IR spectroscopy indicated that the contents of the α-helixes and ß-turns in trypsin decreased and that the contents of the ß-sheets, random coils and antiparallel ß-sheets increased. All these experimental results were verified and reasonably explained by the molecular docking results. Upon resveratrol and trypsin binding, the enzyme catalytic activity of trypsin and the antioxidant of resveratrol decreased. Results from this study would be useful in elucidating the molecular mechanisms of the interactions between resveratrol and trypsin and contribute to making full use of resveratrol in the food industry.

Construction of an alternative glycerol-utilization pathway for improved ß-carotene production in Escherichia coli.

Glycerol, which is an inevitable by-product of biodiesel production, is an ideal carbon source for the production of carotenoids due to its low price, good availability and chemically reduced status, which results in a low requirement for additional reducing equivalents. In this study, an alternative carbon-utilization pathway was constructed in Escherichia coli to enable more efficient ß-carotene production from glycerol. An aldehyde reductase gene (alrd) and an aldehyde dehydrogenase gene (aldH) from Ralstonia eutropha H16 were integrated into the E. coli chromosome to form a novel glycerol-utilization pathway. The ß-carotene specific production value was increased by 50% after the introduction of alrd and aldH. It was found that the glycerol kinase gene (garK), alrd and aldH were the bottleneck of the alternative glycerol metabolic pathway, and modulation of garK gene with an mRS library further increased the ß-carotene specific production value by 13%. Finally, co-modulation of genes in the introduced aldH-alrd operon led to 86% more of ß-carotene specific production value than that of the strain without the alternative glycerol-utilization pathway and the glycerol-utilization rate was also increased. In this work, ß-carotene production of E. coli was significantly improved by constructing and optimizing an alternative glycerol-utilization pathway. This strategy can potentially be used to improve the production of other isoprenoids using glycerol as a cheap and abundant substrate, and therefore has industrial relevance.

Abdominal aortic calcification and the risk of bone fractures: a meta-analysis of prospective cohort studies.

The relationship between abdominal aortic calcification (AAC) and bone fracture has been examined by some observational studies, but the results remain discordant. Therefore, we aimed to assess the link between them by conducting a meta-analysis of prospective studies. Relevant studies were identified by searching PubMed and EMBASE databases until the end of December 2016. Summary relative risks (RRs) and 95% confidence intervals (CIs) for associations between AAC and fracture risk were estimated with fixed- or random- effects models. Seven prospective studies were included in the final analysis. The summarized RRs of any type of fractures for the highest compared with the lowest category of AAC were 1.64 (95% CI 1.30-2.07, P = 0.000) with mild heterogeneity (I 2 = 30.1%, P = 0.188). Subgroup analysis showed that the association between AAC and fracture was not significantly modified by gender and follow-up length. Risks were similar when analyses were restricted to the studies with adjustment for bone mineral density (BMD) (RR = 1.76, 95% CI 1.31-2.38, P = 0.000, I 2 = 49.1%). For the specific type of fracture, severe AAC was significantly related with hip fracture (RR = 1.64, 95% CI 1.22-2.20, P = 0.001, n = 5), but not with vertebral (RR = 1.45, 95% CI 0.81-2.58, P = 0.213, n = 3) or non-vertebral fracture (RR = 1.35, 95% CI 0.96-1.88, P = 0.081, n = 3). There was no evidence of publication bias. Our findings demonstrated that AAC was significantly and independently associated with a higher fracture risk, especially for hip fracture.