Consumer perceptions and antioxidant profiling of acidified cold-brewed sorghum bran beverages.

Sumac sorghum (Sorghum bicolor L. Moench) bran contains polyphenolic compounds with health-promoting properties. Functional food product development can add economic value to sorghum bran, but acceptability may be limited by bitter taste. An acidified cold-brewed sorghum bran beverage was developed, and simplified sweetened (SB) and unsweetened (UB) versions were analyzed for antioxidant profiles (total phenolic content, phenolic profiling via HPLC, condensed tannins, oxygen radical absorbance capacity, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging) and sensory properties. Beverages contained condensed tannins (average of 0.33 mg catechin equivalents per milliliter) along with other flavonoids and demonstrated in vitro antioxidant capacity (3.32-3.96 mmol Trolox equivalents per milliliter). One hundred fourteen consumers, grouped by 6-n-propylthiouracil (bitterness) taster status, rated acceptability (9-point hedonic scales), bitterness intensity (5-point scale), and purchase intent (PI; yes/no) of model beverages. Although the concept was novel, SB was clearly more acceptable to consumers regardless of preference for sweet versus unsweet tea (as a reference product concept). Mean mouthfeel and flavor liking scores were significantly higher for SB (6.2 and 5.1, respectively) than UB (4.8 and 3.0, respectively). Bitterness was suppressed by the sweetness in SB (mean bitterness intensity of 1.8 vs. 2.6 for UB), although 21% of consumers still found it "too bitter." However, consumers' taster status did not affect beverage acceptability nor bitterness perceptions at present phenolic levels (0.53 gallic acid equivalents per milligram). After a sorghum/antioxidant information message, positive PI increased to 56% for SB, impacting more females than males. Enhanced familiarity and effective product messaging can improve acceptability of acidified cold-brewed sorghum bran beverages as a novel functional food product concept. PRACTICAL APPLICATION: New food applications of cereal bran can provide value in terms of byproduct utilization and delivery of health-promoting ingredients. Sorghum bran beverages demonstrated antioxidant activity, and the sweetened formulation showed decreased bitterness and increased acceptability. Consumers were positively influenced by antioxidant information, although most had not previously consumed sorghum.

A nanoparticle-based COVID-19 vaccine candidate elicits broad neutralizing antibodies and protects against SARS-CoV-2 infection.

A vaccine candidate to SARS-CoV-2 was constructed by coupling the viral receptor binding domain (RBD) to the surface of the papaya mosaic virus (PapMV) nanoparticle (nano) to generate the RBD-PapMV vaccine. Immunization of mice with the coupled RBD-PapMV vaccine enhanced the antibody titers and the T-cell mediated immune response directed to the RBD antigen as compared to immunization with the non-coupled vaccine formulation (RBD + PapMV nano). Anti-RBD antibodies, generated in vaccinated animals, neutralized SARS-CoV-2 infection in vitro against the ancestral, Delta and the Omicron variants. At last, immunization of mice susceptible to the infection by SARS-CoV-2 (K18-hACE2 transgenic mice) with the RBD-PapMV vaccine induced protection to the ancestral SARS-CoV-2 infectious challenge. The induction of the broad neutralization against SARS-CoV-2 variants induced by the RBD-PapMV vaccine demonstrate the potential of the PapMV vaccine platform in the development of efficient vaccines against viral respiratory infections.

The Development and Validation of the Orgasm Beliefs Inventory.

While orgasm is often conceptualized as a physiological reflex, research has also shown it to be symbolic and to be attributed significant meaning. However, in the absence of a comprehensive measure assessing cultural orgasm scripts and beliefs, the extent to which individuals personally endorse them is unknown. Grounded in sexual script theory, the present research aimed to develop and validate a measure assessing cultural orgasm beliefs, and to investigate gender differences in their endorsement using the new measure. In Study 1, an MTurk sample (N = 448) completed a preliminary version of the Orgasm Beliefs Inventory (OBI). Exploratory factor analyses revealed 11 orgasm beliefs that could be grouped into seven broad categories (Men's Orgasms are Easy/Women's Orgasms are Difficult, Partner Interest Fosters Orgasm, Orgasm is Essential to Men's Sexual Satisfaction, Orgasm as a Relational Quality Benchmark, Orgasm is Unessential to Women's Sexual Satisfaction, Simultaneous Orgasm is Ideal, and Orgasm Requires and Fosters Connection). In Study 2, the OBI was completed by 392 participants. Confirmatory factor analysis was conducted and supported a slightly different 7-factor model. The Sexual Dysfunctional Beliefs Questionnaire, Sexual Scripts Scale, and Types of Jealousy Scales were also completed concurrently with the OBI and yielded results in support of the OBI's convergent and discriminant validity. Compared to women, men scored lower on Men's Orgasms are Easy/Women's Orgasms are Difficult, but higher on Orgasm Absence Reflects Relationship Problems. No other gender differences were found on OBI subscale scores. The OBI is a new measure that can be used in future sexual scripts research to explore the relationships between orgasm beliefs and other sexual outcomes and behaviors (e.g., faking orgasm, sexual communication and assertiveness, sexual function and satisfaction, etc.).

Chronic Stress Induces Sex-Specific Functional and Morphological Alterations in Corticoaccumbal and Corticotegmental Pathways.

BACKGROUND: The medial prefrontal cortex (mPFC) is part of a complex circuit controlling stress responses by sending projections to different limbic structures including the nucleus accumbens (NAc) and ventral tegmental area (VTA). However, the impact of chronic stress on NAc- and VTA-projecting mPFC neurons is still unknown, and the distinct contribution of these pathways to stress responses in males and females is unclear. METHODS: Behavioral stress responses were induced by 21 days of chronic variable stress in male and female C57BL/6NCrl mice. An intersectional viral approach was used to label both pathways and assess the functional, morphological, and transcriptional adaptations in NAc- and VTA-projecting mPFC neurons in stressed males and females. Using chemogenetic approaches, we modified neuronal activity of NAc-projecting mPFC neurons to decipher their contribution to stress phenotypes. RESULTS: Chronic variable stress induced depressive-like behaviors in males and females. NAc- and VTA-projecting mPFC neurons exhibited sex-specific functional, morphological, and transcriptional alterations. The functional changes were more severe in females in NAc-projecting mPFC neurons, while males exhibited more drastic reductions in dendritic complexity in VTA-projecting mPFC neurons after chronic variable stress. Finally, chemogenetic overactivation of the corticoaccumbal pathway triggered anxiety and behavioral despair in both sexes, while its inhibition rescued the phenotype only in females. CONCLUSIONS: Our results suggest that stress responses in males and females result from pathway-specific changes in the activity of transcriptional programs controlling the morphological and synaptic properties of corticoaccumbal and corticotegmental pathways in a sex-specific fashion.

High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties.

Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste viscosity was the only RVA parameter correlated with RS content across three haplotypes (r = -0.76 to -0.93). Cooked rice texture attributes were impacted more by Waxy than by SSIIa with initial starch coating, roughness, and intact particles differentiating the three haplotypes. Pairwise correlation (r = 0.46) and PCA analyses suggested that roughness was the only texture attribute associated with RS content; while protein content influenced roughness (r = 0.49) and stickiness between grains (r = 0.45). In conclusion, variation exists among genetic haplotypes with high RS for sensory traits that will appeal to diverse consumers across the globe with limited concern for negatively affecting grain processing quality.

Properties of bone from Catfish heads and frames.

The objective of this paper was to evaluate methods of producing purified Catfish bone fractions from Catfish frames and heads and determine the composition of the purified bone fraction. Fresh samples of Catfish frames and heads were obtained from a large commercial Catfish processor. Triplicate samples were processed for all treatments. Two methods were developed to remove nonbone tissue from the frames: (a) use of a proteolytic enzyme to digest the nonbone tissues and (b) after boiling the frames, removal of the nonbone tissues with high-pressure water. The ash, protein, and lipid contents of unprocessed dried frames were 17%, 33%, and 41%, respectively. After the enzymatic or high-pressure water treatment processes, the frame bone compositions for the two processes were 62% and 54% ash, 35% and 33% protein, and 9% and 2% lipid, respectively. Bone from both processing treatments had a calcium content of 21%-25%, phosphorus content of 10%-11%, and contents of magnesium, manganese, zinc, and nickel were increased. Hydroxyproline content increased from 4% of the amino acids in the untreated bone to 7%-8% for the processed treatments. Tissues were removed from Catfish heads by digestion with a proteolytic enzyme and collection of the bone with a sieve. After the longest digestion period, dried head bone was 51% ash, 38% protein, and 7% lipid. The amino acid profiles showed high levels of hydroxyproline and lower levels of many essential amino acids. With increased enzymatic hydrolysis time, percent calcium and phosphorus increased. Results from this study will be used in the development of new value-added food and feed ingredients from Catfish bone.

Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish fillets.

Catfish fillet texture is important to consumers, especially if the texture is not what the consumer expects. Therefore, it is important to be able to assure that texture quality is consistent. Texture is a humanly perceived sensory trait and can be costly to processors when texture quality is substandard. Instrumental methods of monitoring texture are much less costly over time than maintaining a sensory quality panel. The purpose of this research was to develop methods for monitoring texture quality using reliable instrumental methods. A descriptive sensory texture panel evaluated fresh-frozen and individually quick frozen (IQF) catfish fillets and was compared to the instrumental analysis of the same cooked fish, using texture profile analysis (TPA). The TPA evaluation was more successful for identifying differences between IQF and fresh-frozen catfish, with the most significance (p < 0.02) seen for the attributes springiness, resilience, chewiness-1, hardness-1, and residual parameters of springiness, chewiness-1, chewiness-1b, and hardness-1b. For sensory evaluation, only moisture release and moisture retention were this significant. Overall, IQF fillets were more moist and cohesive, with fresh-frozen fillets greater in all other parameters. Predictive equations were developed for sensory texture attributes from various TPA attributes calculated from the compression-force curves generated from two compressions of a ball probe. In the fresh-frozen catfish, sensory attributes firmness, flaky, moisture retention, and residual cohesiveness of mass had correlation coefficients (R) of 0.50 or greater. For the IQF catfish, all sensory attributes had an R of less than 0.4. The firmness sensory attribute had TPA predictor variables in both fresh-frozen and IQF that consisted mainly of hardness, chewiness, or thickness-related attributes. Based on results, instrumental texture of catfish should be measured before further processing, such as IQF.

Decreased mitochondrial respiration in aneurysmal aortas of Fibulin-4 mutant mice is linked to PGC1A regulation.

Aim: Thoracic aortic aneurysms are a life-threatening condition often diagnosed too late. To discover novel robust biomarkers, we aimed to better understand the molecular mechanisms underlying aneurysm formation. Methods and results: In Fibulin-4R/R mice, the extracellular matrix protein Fibulin-4 is 4-fold reduced, resulting in progressive ascending aneurysm formation and early death around 3 months of age. We performed proteomics and genomics studies on Fibulin-4R/R mouse aortas. Intriguingly, we observed alterations in mitochondrial protein composition in Fibulin-4R/R aortas. Consistently, functional studies in Fibulin-4R/R vascular smooth muscle cells (VSMCs) revealed lower oxygen consumption rates, but increased acidification rates. Yet, mitochondria in Fibulin-4R/R VSMCs showed no aberrant cytoplasmic localization. We found similar reduced mitochondrial respiration in Tgfbr-1M318R/+ VSMCs, a mouse model for Loeys-Dietz syndrome (LDS). Interestingly, also human fibroblasts from Marfan (FBN1) and LDS (TGFBR2 and SMAD3) patients showed lower oxygen consumption. While individual mitochondrial Complexes I-V activities were unaltered in Fibulin-4R/R heart and muscle, these tissues showed similar decreased oxygen consumption. Furthermore, aortas of aneurysmal Fibulin-4R/R mice displayed increased reactive oxygen species (ROS) levels. Consistent with these findings, gene expression analyses revealed dysregulation of metabolic pathways. Accordingly, blood ketone levels of Fibulin-4R/R mice were reduced and liver fatty acids were decreased, while liver glycogen was increased, indicating dysregulated metabolism at the organismal level. As predicted by gene expression analysis, the activity of PGC1α, a key regulator between mitochondrial function and organismal metabolism, was downregulated in Fibulin-4R/R VSMCs. Increased TGFß reduced PGC1α levels, indicating involvement of TGFß signalling in PGC1α regulation. Activation of PGC1α restored the decreased oxygen consumption in Fibulin-4R/R VSMCs and improved their reduced growth potential, emphasizing the importance of this key regulator. Conclusion: Our data indicate altered mitochondrial function and metabolic dysregulation, leading to increased ROS levels and altered energy production, as a novel mechanism, which may contribute to thoracic aortic aneurysm formation.

Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish.

Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase in lipid uptake from par frying. The objective of this study was to examine the effect of different batters (rice, corn, and wheat) and the effect of par frying on the composition and texture properties of baked catfish. Catfish fillets were cut strips and then coated with batters, which had similar viscosities. Half of the strips were par fried in 177 °C vegetable oil for 1 min and the other half were not par fried. Samples were baked at 177 °C for 25 min. Analysis included % batter adhesion, cooking loss, protein, lipid, ash, and moisture, plus hardness and fracture quality measured using a texture analyzer. A trained sensory panel evaluated both breading and flesh texture attributes. Results found the lipid content of par fried treatments were significantly higher for both corn and wheat batters than for non-par fried treatments. Sensory analysis indicated that the texture of the coatings in the par fried treatments were significantly greater for hardness attributes. Fillet flakiness was significantly greater in the par fried treatments and corn-based batters had moister fillet strips compared to the wheat flour batters. Texture analyzer hardness values were higher for the par fried treatments.

Chemical and nutritional properties of channel and hybrid catfish byproducts.

The objective of this study was to chemically characterize both channel and hybrid catfish parts including heads, frames, viscera, skin, and fillet trimming mince. Triplicate samples of channel and hybrid catfish byproduct parts were obtained from a large commercial catfish processor and analyzed for percent moisture, lipid, protein, ash, and amino acid and fatty acid profiles were determined. The content of the off-flavor compounds, 2-methylisoborneol (MIB) and geosmin were also determined. The lipid content of samples were 13.6% and 10.0% for channel and hybrid skins, 17.7% and 21.4% for channel and hybrid viscera, 20.0% and 19.1% for channel and hybrid frames, and 9.7% and 9.3% for channel and hybrid heads. The protein content of samples ranged from a high of 22.8% for channel catfish skins, to a low of 13.4% for channel frames. Low levels of geosmin, <1 ppb, were detected in the byproduct samples, while no MIB was detected. Palmitic, oleic, and linoleic acid comprised approximately 80% of the fatty acids in the byproduct tissues. The amino acid profiles indicated that the catfish mince had high levels of lysine and methionine and other essential amino acids. Results from this study will be used in the development of new value-added products from catfish byproducts.

Spray drying of pomegranate juice using maltodextrin/cyclodextrin blends as the wall material.

Microencapsulation protects sensitive nutrients, masks flavors, or enhances delivery. Ratios of maltodextrin and γ-cyclodextrin (20:0, 19:1, and 17:3% w/w) were dissolved in water and mixed with pomegranate juice for spray drying with inlet temperatures of 120, 140, and 160°C. The effects on physical properties (water activity, % water content, color, pH, soluble solids (Brix), and methyl cellulose precipitable tannin assay (MCPTA) were examined. Based on the principle component analysis, formulation influenced color parameters and pH accounted for 46.8% of the variation in the data. Temperature influenced Chroma and water-holding capacity with 31.8% of the variation. The pH of the reconstituted spray-dried powder significantly influenced color. Blending of γ-cyclodextrins to maltodextrins slightly increased the water-holding capacity, increased pH, slightly affected color, and preserved the color over time, slightly better. Increased inlet temperature affected color, decreased water-holding capacity, and decreased astringency index. Small additions of γ-cyclodextrin affect spray-dried powders.

Loss of Smooth Muscle α-Actin Leads to NF-κB-Dependent Increased Sensitivity to Angiotensin II in Smooth Muscle Cells and Aortic Enlargement.

RATIONALE: Mutations in ACTA2, encoding the smooth muscle isoform of α-actin, cause thoracic aortic aneurysms, acute aortic dissections, and occlusive vascular diseases. OBJECTIVE: We sought to identify the mechanism by which loss of smooth muscle α-actin causes aortic disease. METHODS AND RESULTS: Acta2-/- mice have an increased number of elastic lamellae in the ascending aorta and progressive aortic root dilation as assessed by echocardiography that can be attenuated by treatment with losartan, an angiotensin II (AngII) type 1 receptor blocker. AngII levels are not increased in Acta2-/- aortas or kidneys. Aortic tissue and explanted smooth muscle cells from Acta2-/- aortas show increased production of reactive oxygen species and increased basal nuclear factor κB signaling, leading to an increase in the expression of the AngII receptor type I a and activation of signaling at 100-fold lower levels of AngII in the mutant compared with wild-type cells. Furthermore, disruption of smooth muscle α-actin filaments in wild-type smooth muscle cells by various mechanisms activates nuclear factor κB signaling and increases expression of AngII receptor type I a. CONCLUSIONS: These findings reveal that disruption of smooth muscle α-actin filaments in smooth muscle cells increases reactive oxygen species levels, activates nuclear factor κB signaling, and increases AngII receptor type I a expression, thus potentiating AngII signaling in vascular smooth muscle cells without an increase in the exogenous levels of AngII.

Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing.

BACKGROUND: High antioxidant content and keen marketing have increased blueberry demand and increased local production which in turn mandates new uses for abundant harvests. Pilot scale processes were employed to investigate the anthocyanidin profiles, qualitative volatile compositions, and sensorial attributes in not-from-concentrate (NFC) 'Tifblue' rabbiteye blueberry juices. RESULTS: Processing prior to pasteurization generally resulted in increased L* and hue angle color, while a* , b* , and C* decreased. After 4 months pasteurized storage, non-clarified juice (NCP) lost 73.8% of total volatiles compared with 70.9% in clarified juice (CJP). There was a total anthocyanidin decrease of 84.5% and 85.5% after 4 months storage in NCP and CJP, respectively. Storage itself resulted in only 14.2% and 7.2% anthocyanidin loss after pasteurization in NCP and CJP. Storage significantly affected nine flavor properties in juices; however, there were no significant differences in the blueberry, strawberry, purple grape, floral, sweet aroma, or sweet tastes between processed and stored juices. CONCLUSIONS: NFC pasteurized blueberry juices maintained desirable flavors even though highly significant volatile and anthocyanidin losses occurred through processing. Maintenance of color and flavor indicate that NFC juices could have an advantage over more abusive methods often used in commercial juice operations. © 2016 Society of Chemical Industry.

PGC-1 coactivators in ß-cells regulate lipid metabolism and are essential for insulin secretion coupled to fatty acids.

OBJECTIVES: Peroxisome proliferator-activated receptor γ coactivator 1 (PPARGCA1, PGC-1) transcriptional coactivators control gene programs important for nutrient metabolism. Islets of type 2 diabetic subjects have reduced PGC-1α expression and this is associated with decreased insulin secretion, yet little is known about why this occurs or what role it plays in the development of diabetes. Our goal was to delineate the role and importance of PGC-1 proteins to ß-cell function and energy homeostasis. METHODS: We investigated how nutrient signals regulate coactivator expression in islets and the metabolic consequences of reduced PGC-1α and PGC-1ß in primary and cultured ß-cells. Mice with inducible ß-cell specific double knockout of Pgc-1α/Pgc-1ß (ßPgc-1 KO) were created to determine the physiological impact of reduced Pgc1 expression on glucose homeostasis. RESULTS: Pgc-1α and Pgc-1ß expression was increased in primary mouse and human islets by acute glucose and palmitate exposure. Surprisingly, PGC-1 proteins were dispensable for the maintenance of mitochondrial mass, gene expression, and oxygen consumption in response to glucose in adult ß-cells. However, islets and mice with an inducible, ß-cell-specific PGC-1 knockout had decreased insulin secretion due in large part to loss of the potentiating effect of fatty acids. Consistent with an essential role for PGC-1 in lipid metabolism, ß-cells with reduced PGC-1s accumulated acyl-glycerols and PGC-1s controlled expression of key enzymes in lipolysis and the glycerolipid/free fatty acid cycle. CONCLUSIONS: These data highlight the importance of PGC-1s in coupling ß-cell lipid metabolism to promote efficient insulin secretion.

Abnormal mechanosensing and cofilin activation promote the progression of ascending aortic aneurysms in mice.

Smooth muscle cells (SMCs) and the extracellular matrix (ECM) are intimately associated in the aortic wall. Fbln4(SMKO) mice with an SMC-specific deletion of the Fbln4 gene, which encodes the vascular ECM component fibulin-4, develop ascending aortic aneurysms that have increased abundance of angiotensin-converting enzyme (ACE); inhibiting angiotensin II signaling within the first month of life prevents aneurysm development. We used comparative proteomics analysis of Fbln4(SMKO) aortas from postnatal day (P) 1 to P30 mice to identify key molecules involved in aneurysm initiation and expansion. At P14, the actin depolymerizing factor cofilin was dephosphorylated and thus activated, and at P7, the abundance of slingshot-1 (SSH1) phosphatase, an activator of cofilin, was increased, leading to actin cytoskeletal remodeling. Also, by P7, biomechanical changes and underdeveloped elastic lamina-SMC connections were evident, and the abundance of early growth response 1 (Egr1), a mechanosensitive transcription factor that stimulates ACE expression, was increased, which was before the increases in ACE abundance and cofilin activation. Postnatal deletion of Fbln4 in SMCs at P7 prevented cofilin activation and aneurysm formation, suggesting that these processes required disruption of elastic lamina-SMC connections. Phosphoinositide 3-kinase (PI3K) is involved in the angiotensin II-mediated activation of SSH1, and administration of PI3K inhibitors from P7 to P30 decreased SSH1 abundance and prevented aneurysms. These results suggest that aneurysm formation arises from abnormal mechanosensing of SMCs resulting from the loss of elastic lamina-SMC connections and from increased SSH1 and cofilin activity, which may be potential therapeutic targets for treating ascending aortic aneurysms.

Loss of fibulin-4 disrupts collagen synthesis and maturation: implications for pathology resulting from EFEMP2 mutations.

Homozygous recessive mutations in either EFEMP2 (encoding fibulin-4) or FBLN5 (encoding fibulin-5), critical genes for elastogenesis, lead to autosomal recessive cutis laxa types 1B and 1A, respectively. Previously, fibulin-4 was shown to bind lysyl oxidase (LOX), an elastin/collagen cross-linking enzyme, in vitro. Consistently, reported defects in humans with EFEMP2 mutations are more severe and broad in range than those due to FBLN5 mutations and encompass both elastin-rich and collagen-rich tissues. However, the underlying disease mechanism in EFEMP2 mutations has not been fully addressed. Here, we show that fibulin-4 is important for the integrity of aortic collagen in addition to elastin. Smooth muscle-specific Efemp2 loss in mouse (termed SMKO) resulted in altered fibrillar collagen localization with larger, poorly organized fibrils. LOX activity was decreased in Efemp2-null cells, and collagen cross-linking was diminished in SMKO aortas; however, elastin cross-linking was unaffected and the level of mature LOX was maintained to that of wild-type aortas. Proteomic screening identified multiple proteins involved in procollagen processing and maturation as potential fibulin-4-binding partners. We showed that fibulin-4 binds procollagen C-endopeptidase enhancer 1 (Pcolce), which enhances proteolytic cleavage of the procollagen C-terminal propeptide during procollagen processing. Interestingly, however, procollagen cleavage was not affected by the presence or absence of fibulin-4 in vitro. Thus, our data indicate that fibulin-4 serves as a potential scaffolding protein during collagen maturation in the extracellular space. Analysis of collagen in other tissues affected by fibulin-4 loss should further increase our understanding of underlying pathologic mechanisms in patients with EFEMP2 mutations.

Flavor of fresh blueberry juice and the comparison to amount of sugars, acids, anthocyanidins, and physicochemical measurements.

Six cultivars of southern highbush (SHB) and rabbiteye (RE) blueberry samples were harvested on 2 different dates. Each treatment combination was pressed 2 times for repeated measures. Fresh juice was characterized for 18 flavor/taste/feeling factor attributes by a descriptive flavor panel. Each sample was measured for sugars, acids, anthocyanidins, Folin-Ciocalteu, soluble solids (BRIX), titratable acidity (TA), and antioxidant capacity (ORACFL ). Flavors were correlated with the composition and physicochemical data. Blueberry flavor correlated with 3 parameters, and negatively correlated with 2. Strawberry correlated with oxalic acid and negatively correlated with sucrose and quinic acid. Sweet aroma correlated with oxalic and citric acid, but negatively correlated with sucrose, quinic, and total acids. Sweet taste correlated with 11 parameters, including the anthocyanidins; and negatively correlated with 3 parameters. Neither bitter nor astringent correlated with any of the antioxidant parameters, but both correlated with total acids. Sour correlated with total acids and TA, while negatively correlating with pH and BRIX:TA. Throat burn correlated with total acids and TA. Principal component analysis negatively related blueberry, sweet aroma, and sweet to sour, bitter, astringent, tongue tingle, and tongue numbness. The information in this component was related to pH, TA, and BRIX:TA ratio. Another principal component related the nonblueberry fruit flavors to BRIX. This PC, also divided the SHB berries from the RE. This work shows that the impact of juice composition on flavor is very complicated and that estimating flavor with physicochemical parameters is complicated by the composition of the juice.

In vitro elastogenesis: instructing human vascular smooth muscle cells to generate an elastic fiber-containing extracellular matrix scaffold.

Elastic fibers are essential for the proper function of organs including cardiovascular tissues such as heart valves and blood vessels. Although (tropo)elastin production in a tissue-engineered construct has previously been described, the assembly to functional elastic fibers in vitro using human cells has been highly challenging. In the present study, we seeded primary isolated human vascular smooth muscle cells (VSMCs) onto 3D electrospun scaffolds and exposed them to defined laminar shear stress using a customized bioreactor system. Increased elastin expression followed by elastin deposition onto the electrospun scaffolds, as well as on newly formed fibers, was observed after six days. Most interestingly, we identified the successful deposition of elastogenesis-associated proteins, including fibrillin-1 and -2, fibulin-4 and -5, fibronectin, elastin microfibril interface located protein 1 (EMILIN-1) and lysyl oxidase (LOX) within our engineered constructs. Ultrastructural analyses revealed a developing extracellular matrix (ECM) similar to native human fetal tissue, which is composed of collagens, microfibrils and elastin. To conclude, the combination of a novel dynamic flow bioreactor and an electrospun hybrid polymer scaffold allowed the production and assembly of an elastic fiber-containing ECM.

Relating raw rice colour and composition to cooked rice colour.

BACKGROUND: The whiter the rice, the more it is preferred by consumers and the more value it has in the market place. The first objective of this study was to determine the interrelationships of raw colour, cooked colour, amylose content and protein content in rice. The second objective was to assess whether or not the colour of cooked rice can be predicted from raw rice colour in conjunction with amylose and protein contents. RESULTS: Protein and amylose contents were not significantly correlated with the colour measurements for raw rice. Protein and amylose showed moderate, significant associations with L* and a* and a*, b* and C* respectively for cooked rice. Only the colour variable a* of cooked rice could be predicted using protein, amylose and raw rice colour with high enough precision to be useful, and this was only for modelling using samples cooked in the same manner (rice cooker). Cooking method (rice cooker versus excess water) affected the colour of cooked rice. CONCLUSION: Being able to predict a* in cooked rice is likely of limited value. Only the model that used samples where postharvest handling conditions were controlled (US-grown rice) was able to predict C*, a more useful measure, and then with only moderate ability. L*, a measure of brightness/whiteness, was not predicted well by any of the models.

Physiological, volatile, and SEM surface effects resulting from cutting and dipping treatments in cantaloupe.

UNLABELLED: Previous research examined sanitation treatments on cut cantaloupe tissue to deliver germicidal and food safety effects. However, an apparent compromise between volatile loss and treatment/sampling efficacy appeared. Subsequently, a physiological and volatile reassessment of thinly sliced tissue against cubes was performed in cantaloupe tissue. Thin sliced cantaloupe L* decreased 27.5%, 40.5%, and 52.9% in 3, 2, and 1 mm thickness, respectively, compared with cut cubes after 3 d. Overall color (C) decreased in freshly prepared cubes (2.4%) and slices (14.4%) that were washed in cold water. Surface area per unit volume (SA: vol) in slices was 4.1 times greater than typical cubes, as reflected by substantial water loss (20.4%, 9.5%, and 6.7% in 1, 2 and 3-mm slices, respectively) after 1 d at 5 °C. Rinsing cubes and thin-slices with 5 °C deionized water resulted in roughly 15% soluble solids loss. SEM indicated 65.4% reduced cell size in 1-d old thin slices, evidenced by excessive cell damage and desiccation compared with stored fresh-cut cubes. In thin-sliced tissue exposed 15 min to an open atmosphere (mimic sanitation treatments), total esters decreased 92.8% and 95.8%, respectively, after 1 and 3 d storage at 5 °C. Washing tissue provided a boundary layer that reduced short-term ester losses in slices and cubes. Excessive cutting, sanitation treatment regimes, and storage can radically alter the desirable volatile profile of cut cantaloupe. Reduction of tissue size to maximize food-safety sanitation efficacy or delivering items to a niche market will need substantial work to engineer equipment and develop protocols to insure that product quality and volatiles are not compromised. PRACTICAL APPLICATION: We have demonstrated that cutting method and sampling protocol are critically important when using volatiles as a means by which to assess or interpret stress response and ascribe fresh-cut quality. Reduction of tissue size to maximize food-safety sanitation efficacy (for example, thin slices) will need substantial work to engineer equipment and design protocols to insure product quality and volatile profiles are not compromised.