A multihole nozzle controls recrystallization of high-moisture extruded maize starches: Effect of cooling die temperature.

Hot extrusion is utilized for starch modification due to its high mechanical input and product output. Amylose recrystallization commences and primarily depends on intermolecular interactions after conventional extrusion. Hence, the design of a new component based on the existed extrusion system was aimed at facilitating molecular aggregation, potentially accelerating starch recrystallization. In this study, a nozzle sheet comprising 89 holes was integrated into the cooling die. The impact of the multihole nozzle on the structure and in vitro digestibility of extruded maize starches after retrogradation was examined at varying cooling die temperatures. The results showed that the nozzle-assembled extrusion system operated effectively without additional mechanical or yield losses. At 50 °C, the crystallinity of nozzle-produced starch was approximately 70 % higher than that of conventionally extruded starch, predominantly owing to the B-type allomorph of the amylose double helix. Recrystallized amylopectin was also found in these nozzle-produced starches, indicating that multihole nozzle-induced uniaxial elongational flow resulted in the rapid starch crystallization. The increased formation of recrystallized amylose led to improved molecular order in starch structures while reducing their digestibility. These findings revealed a new approach to improve starch crystallinity by incorporating a nozzle sheet in the extrusion process.

Advances in the Interaction between Food-Derived Nanoparticles and the Intestinal Barrier.

The maintenance of the intestinal barrier is crucial for the overall balance of the gut and the organism. Dysfunction of the intestinal barrier is closely associated with intestinal diseases. In recent years, due to the increased presence of nanoparticles (NPs) in the human diet, there has been a growing concern regarding the safety and potential impact of these NPs on gastrointestinal health. The interactions between food-derived NPs and the intestinal barrier are numerous. This review provides an introduction to the structure and function of the intestinal barrier along with a comprehensive summary of the interactions between food NPs and the intestinal barrier. Additionally, we highlight the potential connection between the food NPs-induced dysfunction of the intestinal barrier and inflammatory bowel disease. Finally, we discuss the enhancement of food NPs on the repair of the intestinal barrier damage and the nutrients absorption. This review holds significant importance in furthering our understanding of the regulatory mechanisms of food-derived NPs on the intestinal barrier.

High-moisture extrusion of curdlan: Texture and structure.

High-moisture extrusion is a promising thermomechanical technology extensively employed in manufacturing fibrous meat analogues from plant-based proteins, garnering considerable research attention. However, polysaccharide-based extrusion has been rarely explored. The present study investigates the effects of varying extruder barrel temperatures (130 °C-200 °C) on the texture and structure of curdlan extrudates, and highlights the formation mechanism. Results showed that the single chain of curdlan aggregates to form triple-helix chains upon extrusion, consequently enhancing the crystallinity, particularly at 170 °C. The hardness, chewiness, and mechanical properties improved with increasing barrel temperature. Moreover, barrel temperatures affected the macrostructure, the extrudates maintained intact morphologies except at 160 °C due to the melting of curdlan gel as confirmed by the differential scanning calorimetry thermogram. Microstructural analysis revealed that curdlan extrudates transited through three phases: original gel (130 °C, 140 °C, and 150 °C), transition state (160 °C), and regenerated gel (170 °C, 180 °C, 190 °C, and 200 °C). The steady state of regenerated gel (170 °C) exhibited higher crystallinity and smaller fractal dimension, resulting in a more compact and crosslinked gel network. This study elucidates the structure transition of curdlan gel at extremely high temperatures, offering valuable technical insights for developing theories and methods with respect to polysaccharide-based extrusion that may find applications in food-related fields.

High WFDC3 gene expression is associated with poor prognosis and reduced immune cells infiltration in pancreatic adenocarcinoma: A study using the TCGA database and bioinformatics analysis.

Whey-acidic-protein (WAP) four-disulfide core domain protein 3 (WFDC3) is one of the WAP family proteins. This protein family is associated with the development of solid tumors and affects the tumor immunological microenvironment. However, the prognostic value of WFDC3 in pancreatic adenocarcinoma (PAAD) and its effect on the tumor immune microenvironment is yet to be clarified. The Cancer Genome Atlas database and Genotype-Tissue Expression database were used to analyze the differential expression of WFDC3 between the tumor and adjacent tissues. The clinical significance of WFDC3 was analyzed in The Cancer Genome Atlas and International Cancer Genome Consortium database using WFDC3 transcripts and clinical information. In order to elucidate the underlying mechanisms, gene set enrichment analysis was conducted to determine potential activated pathways. Immune score evaluation and publicly available pharmacogenomics database [the Genomics of Drug Sensitivity in Cancer] were utilized to quantify immune cell infiltration and the effect on chemotherapeutic drug sensitivity. WFDC3 levels were higher in PAAD tissues than in normal pancreatic tissues. High levels of WFDC3 expression progressively increased as PAAD tumor stages progressed. Patients with elevated WFDC3 expression showed a poor prognosis. The gene set enrichment analysis analysis revealed that glutamate, arginine, and proline, and histidine metabolism levels were elevated in patients with a high WFDC3 expression phenotype. B, CD4+ T, and CD8+ T cell infiltration was diminished in PAAD tissues with elevated WFDC3 expression. According to pharmacogenomics, PAAD tissues with high WFDC3 expression are susceptible to gemcitabine. WFDC3 is highly expressed in PAAD, and patients with a high level of WFDC3 expression have a shorter overall survival time, indicating a poorer prognosis. High expression of WFDC3 may lead to the development of PAAD by affecting the amino acid metabolism and the tumor immunological microenvironment. WFDC3 may serve as a potential diagnostic and prognostic biomarker for PAAD patients.

Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching.

Inspired by the mechanical enhancement of hydrogel via drying in confined conditions, we applied this strategy to beef jerky manufacture for improving the quality and processing efficiency. In our study, beef strips were pre-stretched and then dried in a tensile state, and the confined conditions were achieved by controlling the stretched strains from 20% to 120%. Compared with the sample dried freely, beef jerky dried in confined conditions of different pre-stretching strains exhibited improved quality based on texture and sensory analysis. Additionally, this method also enhanced processing efficiency by reducing approximately 50% drying time. The excellent sensory quality and good texture of beef jerky were obtained as the pre-stretching strain was 80%. Drying beef strips in confined conditions made muscle fibers tense and enhanced hydrophobicity of myofibrillar proteins, leading to a compact structure with high shear force and anisotropy, and rapid water loss in beef jerky. This facile and green method provides a promising route to enrich the existing technologies of jerky processing.

Core-shell starch as a platform for reducing starch digestion and saturated fat intake.

Ill-balanced diets, especially high-carbohydrate and high-fat diets, have led to an explosion of diabetes and cardiovascular diseases worldwide, posing great threats to human health. The structural design of functional foods can offer promising solutions to these afflictions. Here, we introduce a versatile core-shell starch made from food-grade starch and alcohol-soluble protein to reduce starch digestion and saturated fat intake. The fabrication of core-shell structure is realized through an anti-solvent method, assisted by electrostatic interaction, which is generalizable to starches and proteins from different sources and feasible for scale-up production. The protein shell imparts a higher gelatinization temperature and a lower pasting viscosity to the starch, suggesting restricted granule swelling, which leads to a reduced starch digestibility as proved by in vitro digestion studies. The hypoglycemic effect of core-shell starch is demonstrated in vivo. We also show that the application of core-shell starch can be extended to oil encapsulants and saturated fat replacers due to the impact of protein shell on the surface hydrophobicity of the starch. These results may advance the establishment of healthy diets and the tackling of diet-related diseases.

Role of conformation transition of high acyl gellan in the design of double network hydrogels.

Double network hydrogels (DNs) with excellent strength and toughness have been preliminarily applied in the preparation of artificial foods. To evaluate the effect of conformation transition of ductile polymers on the physicochemical properties of DNs, we firstly prepared agarose (AR)/high acyl gellan (HAG) DNs and investigated their mechanical properties, and then calcium ion (Ca2+) was introduced into optimized AR/HAG DNs to regulate the conformation of ductile chains (HAG) for further increasing their mechanical properties. The mechanical strength of the optimized AR/HAG gel is 5 times and 2 times that of AR and HAG gel, respectively. Compared with adding Ca2+ method, immersing Ca2+ solution endowed optimized DNs with 5-fold increase in mechanical strength, outstanding textural properties and lower swelling ratio, which was attributed to the extended conformation of ductile chains. Furthermore, the obtained DNs were reminiscent of beef omasum based on their physicochemical properties. Optimized AR/HAG DNs after immersing in 2 wt% CaCl2 solution exhibited comparable texture properties with beef omasum by three correlation analysis methods and sensory evaluation, providing a new strategy to fabricate biomimetic food with high chewiness by regulating the conformation of ductile polymers in DNs.

Circadian rhythm disruption exacerbates the progression of macrophage dysfunction and alveolar bone loss in periodontitis.

Macrophages are highly implicated in the progression of periodontitis, while circadian rhythm disruption (CRD) promotes the inflammatory response of macrophages in many diseases. However, the effects of CRD on periodontitis and the role of macrophages in this process remain unclear. Histone lysinedemethylase6a (Kdm6a), a histone demethylase, has recently been identified as a key regulator of macrophage-induced inflammation. Here, we established an experimental periodontitis model by injecting lipopolysaccharide (LPS) derived from Porphyromonas gingivalis with or without periodontal ligation in mice exposed to an 8-h time shift jet-lag schedule every 3 days. By histomorphometry, tartrate acid phosphatase (TRAP) staining, RT-qPCR, ELISA, immunohistochemistry and immunofluorescence analysis, we found that CRD promoted the inflammatory response, alveolar bone resorption, macrophage infiltration and Kdm6a expression in macrophages. Macrophage-specific Kdm6a knockout mice were further used to elucidate the effects of Kdm6a deficiency on periodontitis. Kdm6a deletion in macrophages rescued periodontal tissue inflammation, osteoclastogenesis, and alveolar bone loss in a mouse model of periodontitis. These findings suggest that CRD may intensify periodontitis by increasing the infiltration and activation of macrophages. Kdm6a promotes the inflammatory response in macrophages, which may participate in aggravated periodontitis via CRD.

Doubling growth of egg-box structure during Calcium-mediated molecular assembly of alginate.

Ca2+-mediated molecular assembly of alginate underpins its wide range of applications in foods, pharmaceutics, biomedicines, tissue engineering and environmental treatments. The mode of growth of egg-box structure of alginate in the presence of Ca2+ is a long-standing fundamental problem to be concluded. In this work, we investigate the Ca-induced structural evolution of alginate in dilute solution using atomic force microscopy and dilute solution viscometry. It is demonstrated that the structural evolution follows the three critical steps of monocomplexation, dimerization and multimerization, upon binding with Ca2+. Interestingly, the alginate single chains grow into dimers and multimers via a doubling mode, i.e., successive emerging of dimer, tetramer, octamer, and hexadecamer. Compared with lower guluronate (G) alginate, higher G alginate exhibits a more pronounced multimerization process occurring at a lower ratio of Ca/G. A mechanistic model depicting the evolution of egg-box structure is proposed. The results would add new knowledge to the current egg-box model regarding the molecular assembly and gelation of an important biopolymer alginate, and provide fundamental basis for molecular engineering of alginate for more advanced applications.

Jerky-Inspired Fabrication of Anisotropic Hydrogels with Widely Tunable Mechanical Properties.

Jerky is a type of meat product traditionally produced using a hang-drying process to achieve desirable textural properties. Inspired by the jerky processing, we present a strategy for fabricating strong alginate hydrogels with highly anisotropic structures via stretching and drying under constant stress. The tunable stretching process endowed the alginate hydrogels with adjustable mechanical properties and structural features by promoting the orientation and aggregation of the constituent polymers. At a high water content of about 80%, the tensile strength of the obtained hydrogel was increased to 20 MPa, which was 10 times higher than that of the hydrogel without the stretching process. Moreover, these hydrogels can be favorably compared with other common structural materials. This paper introduces a facile strategy to tune the structural alignment and mechanical properties of hydrogels, which will expand the applicability of the natural hydrogels formed by non-covalent interactions.

Gelation behavior and mechanism of alginate with calcium: Dependence on monovalent counterions.

The present work investigates the calcium-induced gelation behavior and gel properties of alginate samples of lithium-, sodium-, and potassium-forms. It was found that the effect of the alkali metal counterions varied greatly with the calcium concentration regime, namely, the molar ratio of calcium to guluronate (R = Ca/G). Four different regions were identified, including R < 0.25, 0.25 < R < 0.55, 0.55 < R < 1.0, and R > 1.0. The counterion dependence was interpreted by the relative interaction strength of the monovalent cations with COO- groups and their exchange reaction with Ca2+ ions. A mechanistic model depicting the role of counterions was proposed in relation to different steps of the binding and gelation of alginate with calcium. The knowledge gained in the study would further advance the understanding of the gelation mechanism of the industrially important alginate and guide its specific utilizations.

Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons.

Agarose/fish gelatin (AR/FGA) double-network hydrogels (DNs) were fabricated via a one-step heating-cooling method. The structure, mechanical and textural properties, water-holding capacity, swelling behavior and sensory characteristics of the DNs were analyzed and compared with the corresponding single-network hydrogels (SNs) and beef tendons. An increase in FGA concentration (10-40 wt%) significantly enhanced the mechanical strength and toughness of DNs, while a moderate increase in AR concentration (0.5-1.5 wt%) only improved their mechanical strength. The 1.5 wt% AR/40 wt% FGA DNs attained excellent fracture stress and strain compared with the single AR and single FGA gels. This can be attributed to the energy dissipation effect, intermolecular hydrogen bond interactions and higher entanglement density of molecule chains. Furthermore, AR/FGA DNs attained a higher hardness, water holding capacity and lower swelling rate compared with SNs. The principal component analysis and correlation analysis showed that the 1.5 wt% AR/30 wt% FGA DNs displayed the most comparable correlation with beef tendons, which was consistent with the results of the sensory evaluation, showing great potential as artificial beef tendons. Our findings provide guidance for the modulation of gel properties and development of artificial foods.

Pan-Cancer Analyses Reveal Oncogenic and Immunological Role of PLOD2.

Some previous studies have shown that PLOD2 has some value in tumorigenesis. However, the broad significance of PLOD2 has not been discussed in depth. This study was aimed at elaborated and summarized the value of PLOD2 in various tumors. First, we integrated GTEx, The Cancer Genome Atlas and Cancer Cell Line Encyclopedia databases to analyze the expression of PLOD2, and found that it was expressed differently in normal tissues and significantly highly expressed in most tumors compared with normal tissues. Second, our analysis revealed that PLOD2 expression was negatively correlated with the prognosis of several tumors. For gastric cancer, the median overall survival time was significantly higher in the PLOD2 low expression group [HR 0.616 (95%CI 0.442-0.858), p = 0.004]. Third, for tumor immunity, PLOD2 was significantly associated with tumor infiltration, including immune infiltrating cells; immune checkpoint expression; immune microenvironment scores (immune score, stromal score and estimate scores); immunotherapy-related scores (tumor mutational burden, microsatellite instability, tumor neoantigen burden); expression of DNA repair genes Mismatch Repairs and methyltransferase; and enrichment analyses identified PLOD2-associated terms and pathways. Lastly, twenty pairs of gastric cancer and adjacent immunohistochemistry showed that PLOD2 was significantly overexpressed in gastric cancer (p < 0.001). Collectively, PLOD2 played a significant role in tumorigenesis and maybe serve as a potential biomarker for diagnosis and prognosis in cancers.

Electrostatic Interaction-Based Fabrication of Calcium Alginate-Zein Core-Shell Microcapsules of Regulable Shapes and Sizes.

Core-shell microcapsules with combined features of hydrophilicity and hydrophobicity have become much popular. However, the assembly of biocompatible and edible materials in hydrophilic-hydrophobic core-shell microcapsules is not easy. In this work, based on electrostatic interactions, we prepared controllable calcium alginate (ALG)-zein core-shell particles of different shapes and sizes using hydrophilic ALG and hydrophobic zein by a two-step extrusion method. Negatively charged hydrogel beads of spherical, ellipsoidal, or fibrous shape were added into a positively charged zein solution (dissolved in 70% (v/v) aqueous ethanol solution) to achieve different-shaped core-shell particles. Interestingly, the size, shape, and shell thickness of the particles can be regulated by the needle diameter, stirring speed, and zein concentration. Moreover, for simplification, the core-shell particles were also synthesized by a one-step extrusion method, in which an ALG solution was added dropwise into a 70% (v/v) aqueous ethanol solution containing zein and CaCl2. The particles synthesized in this work showed controlled digestion of encapsulated medium-chain triglyceride (MCT) and sustained release of encapsulated thiamine and ethyl maltol. Our preparation method is simplistic and can be extended to fabricate a variety of hydrophilic and hydrophobic core-shell structures to encapsulate a broad spectrum of materials.

Evolution of physicochemical and antioxidant properties of whey protein isolate during fibrillization process.

Whey protein isolate (WPI) fibrils have great potential for applications in future food manufacture due to their improved properties. However, the evolution of their properties during fibrillization is still not fully understood. Here, we investigate variational characteristics of WPI fibrils during formation process. WPI fibrils with a semiflexible and linear structure were formed and showed high aspect ratio after heat treatment. The conversion, fluorescence intensity and isoelectric point of WPI were increased with heating time. Moreover, the antioxidant activity of WPI was improved after fibrillization and was dependent on heating time. This could be attributed to the structure transformation of protein and the exposed amino acids with sulfur groups or aromatic side chains in the fibrillated system. Our findings move a step forward for a detailed understanding on the dynamical changes of WPI properties during fibrillization, which would provide a guidance for WPI fibril applications and future food technology development.

Fucoxanthin-Loaded Oil-in-Water Emulsion-Based Delivery Systems: Effects of Natural Emulsifiers on the Formulation, Stability, and Bioaccessibility.

The effect of natural emulsifiers (whey protein isolate, WPI; modified lecithin, ML; and gum arabic, GA) on the formulation, stability, and bioaccessibility of fucoxanthin-loaded oil-in-water (O/W) emulsions was determined in this study. The fine emulsions were prepared under high-pressure homogenization at 100 MPa for 4 passes, using 2 wt % WPI, ML, and GA, resulting in emulsions with the droplet sizes of 136, 140, and 897 nm, respectively. The chemical stability of fucoxanthin in the emulsions after long-term storage at ambient temperature decreased in the following order: WPI > GA > ML. The release of free fatty acids of fucoxanthin, studied by in vitro digestion, decreased in the following order: WPI > ML > GA > bulk oil. The bioaccessibility of fucoxanthin in emulsions stabilized by WPI, ML, and GA after in vitro digestion were 92.5 ± 6.8%, 44.6 ± 0.4, and 36.8 ± 2.5, respectively. These results indicate that natural emulsifier type and concentration used significantly affects the formulation, stability, lipid digestion, and fucoxanthin bioaccessibility, which may be ascribed to the different properties of each emulsifier. The bioaccessibility of fucoxanthin was improved by using emulsion-based delivery systems.

Adenocarcinoma located at a Meckel's Diverticulum: A case report and literature review.

Tumors arising from Meckel's diverticulum (MD) reported in the literature are mainly carcinoid and gastrointestinal stromal tumors. We herein report a rare case of adenocarcinoma arising from intestinal mucosa in an MD with multiple liver metastases at the onset of symptoms. A 57-year-old female complaining of bloody stool for 2 weeks was admitted to our hospital. Colonoscopy revealed massive bloody fluids but did not find any neoplasm. Computed tomography (CT) found a heterogeneous mass at the distal ileum and multiple liver metastases. A segmental ileal resection with local mesentery excision was performed to control the bleeding. During surgery, a tumor arising from a diverticulum in the antimesenteric border of ileum was observed. Histologic examination revealed moderate to poorly differentiated adenocarcinoma. Majority of the MD remain asymptomatic and are diagnosed incidentally during small bowel contrast study, laparoscopy or laparotomy done for unrelated conditions, or until complications arise from the diverticulum. Malignancies are reported to account for only 0.5%-3.2% of the complications. The occurrence of adenocarcinoma in an MD is exceedingly rare. In the few cases described so far, the prognosis of adenocarcinoma within an MD has been poor due to the advanced stage as seen at the time of surgery. Despite the availability of many publications, there is a little consensus concerning the management of an incidental finding of MD. Adenocarcinoma in an MD is extremely sporadic and prognosis has been reported as very poor. However, early diagnosis is challenging. When found incidentally during laparotomy, MD should be carefully examined and best treated with prophylactic resection.

Formulation and characterization of O/W emulsions stabilized using octenyl succinic anhydride modified kudzu starch.

Kudzu starch esterified with octenyl succinic anhydride (OSA) was used as a food-grade emulsifier to formulate O/W emulsions. In addition, the difference between the physicochemical properties and emulsifying ability of native kudzu starch and those of OSA-modified kudzu starch was investigated. Granules of the OSA-modified kudzu starches increased in size after gelatinization. The interfacial tension between soybean oil and gelatinized OSA-modified kudzu starch was lower than that of kudzu starch. The droplet size of O/W emulsions decreased to 186nm at 100MPa after three passes. The emulsions stabilized using gelatinized OSA-modified kudzu starch were less stable when exposed to different ionic strengths (100mM to 500mM NaCl), than when exposed to different pH levels (2-8). The results of oil droplet size and confocal laser scanning microscopy analysis indicated that emulsions containing 2-5% OSA-modified kudzu starch remained stable at room temperature for 30 days.

Formulation and stability assessment of ergocalciferol loaded oil-in-water nanoemulsions: Insights of emulsifiers effect on stabilization mechanism.

In the study, we investigated the effect of emulsifiers with different stabilizing mechanisms on the formulation and stability of ergocalciferol loaded oil-in-water (O/W) emulsions. O/W emulsion stabilized by modified lecithin (ML; electrostatic stabilization), sodium caseinate (SC; electrosteric stabilization) or decaglycerol monooleate (MO-7S; steric stabilization) were formulated using high-pressure homogenization. The Sauter mean diameter (d3,2) of emulsions produced by ML, SC and MO-7S were 126±1, 127±4 and 138±3nm, respectively. The stability of resulting emulsions was evaluated when they exposed to different environmental stresses and during 30days of storage at 25 and 55°C. Results showed that the emulsions prepared by MO-7S or ML were stable against a wide range of pH (2-8), while SC-stabilized emulsions showed instability with extensive droplet aggregation at pH4 or and 5. Only ML-stabilized emulsions showed droplet growth due to coalescence when treated at high NaCl concentration (300-500mM). In the absence of glucose, SC-stabilized O/W emulsions showed better freeze-thaw stability, in comparison to those formed with ML or MO-7S emulsifiers. The emulsion produced by ML was found to be stable to droplet aggregation at heating temperatures (80-120°C) for 1h. All the O/W emulsions stored at 25°C showed good physical and chemical stability. However, the chemical stability of ergocalciferol in emulsion system decreased in order of ML>MO-7S≫SC during storage at 55°C for a period of 30days. These findings provide valuable information for the development of nanoemulsion-based delivery system applied in food and beverage products.

[Treatment with antibiotics for uncomplicated acute appendicitis: strategy and its value].

OBJECTIVE: To establish the characteristics of uncomplicated acute appendicitis (UAA) and assess the efficacy of antibiotics by comparison with emergency appendicectomy for treatment. METHODS: A retrospective clinical analysis was made on 742 cases of acute appendicitis. Several characteristics of UAA were identified. Following these rules 46 UAA patients were enrolled to receive antibiotic treatment for at least 48 h.follow-up was carried out for 6 months. RESULTS: Statistical analysis indicated that high level white blood cell count (>20×10(9)/L,P=0.000, OR=2.717), local or diffuse muscle guarding (P=0.031, OR=1.649), intraluminal stercolith (P=0.000, OR=2.939) and periappendiceal fluid (P=0.005, OR=3.273) were independent risk factors of complicated acute appendicitis. With none of these factors we enrolled 46 UAA patients. Of the 46 patients, 44(95.65%) were treated successfully with antibiotics. 2(4.35%) patients were unexpectedly identified to have complicated appendicitis at surgery. Recurrent appendicitis occurred in 5(11.36%) patients after 6 months. There was no difference in duration of pain and duration of hospital stay between antibiotic treatment group and appendicectomy group. CONCLUSION: Although antibiotic treatment may fail in some UAA cases, and there is a risk of recurrence, antibiotic treatment still appears to be a safe first-line therapy for UAA patients.