Are deep learning classification results obtained on CT scans fair and interpretable?

Following the great success of various deep learning methods in image and object classification, the biomedical image processing society is also overwhelmed with their applications to various automatic diagnosis cases. Unfortunately, most of the deep learning-based classification attempts in the literature solely focus on the aim of extreme accuracy scores, without considering interpretability, or patient-wise separation of training and test data. For example, most lung nodule classification papers using deep learning randomly shuffle data and split it into training, validation, and test sets, causing certain images from the Computed Tomography (CT) scan of a person to be in the training set, while other images of the same person to be in the validation or testing image sets. This can result in reporting misleading accuracy rates and the learning of irrelevant features, ultimately reducing the real-life usability of these models. When the deep neural networks trained on the traditional, unfair data shuffling method are challenged with new patient images, it is observed that the trained models perform poorly. In contrast, deep neural networks trained with strict patient-level separation maintain their accuracy rates even when new patient images are tested. Heat map visualizations of the activations of the deep neural networks trained with strict patient-level separation indicate a higher degree of focus on the relevant nodules. We argue that the research question posed in the title has a positive answer only if the deep neural networks are trained with images of patients that are strictly isolated from the validation and testing patient sets.

Co-exposure to commercial food product ingredient E341 and E551 triggers cytotoxicity in human mesenchymal stem cells.

Several nano-toxicological studies have assessed the prospective health risks of engineered nanostructures. Still, nanoscale ingredients from food products are not explored well, and only a few have attended to the possible effects of food additive-based nanoparticles in food. The physicochemical properties of food additives and their fate on human health are still unknown. To fill this knowledge gap, we examined the physicochemical characteristics of food product isolate E341/E551. Additionally, we assessed the consequence of these nanoscale E341 and E551 as co-exposure on human mesenchymal stem cells (hMSCs). The transmission electron microscope (TEM) images revealed that food product isolate (E341/E551) consists of nanoscale particles. The E551 and E341 have 20-50 nm and 70-200 nm diameters, respectively. Co-exposure of food additives SiO2 (E551) and Tricalcium phosphate (E341) effect on the cell viability, morphology, mitochondrial membrane potential, and reactive oxygen species (ROS) level of hMSCs were studied. The cell viability reduction, mitochondrial membrane potential loss, and ROS generation in E341/E551 co-exposed cells were observed. Our study suggests that E341/E551 co-exposure elevated the ROS level and mitochondrial membrane potential depletion at a high dose. The oxidative stress-related genes MDM3, TNFSF10, and POR have exhibited significant upregulation in the E341/E551 treatment group. These results conclude that long-term over-exposure to E341/E551 may be triggers health risks in a human. Further in vivo studies are required for food industry implications due to nanoscale ingredients in E341 and E551.

Triple-crises-induced food insecurity: systematic understanding and resilience building approaches in Africa.

The triple crises of the COVID-19 pandemic, conflict and climate change have severely impacted food systems, leading to socio-economic consequences and undermining food and nutrition security across Africa. To address the malnutrition and poverty affecting approximately 700 million people in Africa, there is potential for the One Health approach implementation and operationalization to bring together multidisciplinary solutions for tackling food insecurity and ensuring food safety net. However, there is limited documentation on the potential of the One Health approach system thinking implementation to guide responses to triple crises-induced food insecurity. Therefore, this article aims to systematically understand the triple crises-induced food insecurity, connect existing solutions, and explore the role of the One Health approach in strengthening food and agriculture systems in Africa. Our finding showed the impact of triple crises exacerbating food system vulnerability in Africa and worldwide. Mitigating and resilient actions are urgently needed in tackling the emerging and persisting challenges, and infectious diseases menace and burden across Africa. We present a conceptual model illustrating the complex nature of triple crises-induced food insecurity, vulnerability areas within the food system, and actionable strategies for building community food resilience. Additionally, recommendations are provided to create an enabling environment that supports One Health approach implementation and addresses food insecurity challenges through innovative partnerships, local-led initiatives, and enhanced governance and artificial intelligence technology capacities in achieving sustainable and inclusive growth to reduce socio-economic inequalities. Stepping up integrated, actionable, and sustainable food systems programs and innovative long-lasting solutions requires investing in promoting new partnership and research collaboration in building conflict resolution and peace towards strengthening and reshaping local and global food security related climate change adaptations actions for most vulnerable communities' benefits. These are ingredients in fastening preparedness, prevention and control of infectious diseases prevention and control, reducing food supply chains disruption towards accelerating equitable benefits of Universal Health Coverage and Sustainable Development Goals, 2030 across Africa.

Dataset for machine learning of microstructures for 9% Cr steels.

The microstructure of steel greatly influences the mechanical properties. For 9 wt% Cr steels, which are widely used in the power generation industry, the steels have a ferritic and martensitic microstructure which can be altered by heat treating and chemical composition variations. Fully martensitic steels typically having high yield strengths but low ductility. Tempering can reduce the amount of martensite in the steel lowering the yield strength but increasing the ductility of the alloy. Alloying can alter the time required for a martensitic transformation. In authors' previously published research, the authors used machine learning methodology to predict room temperature tensile properties from scanning electron microscopy (SEM) images of the initial steel microstructures from a wide range of steel compositions. This data-in-brief supplies the raw image files and the associated tensile properties for the authors' previously published research utilized to predict tensile properties of steels [1].

Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage.

This study investigated the effect of functional coating using 2% chitosan and different concentrations of olive cake extract (OCE) and orange peel extract (OPE) on the physicochemical quality attributes of cucumber during cold storage at 4 °C for 21 days. Both coating and storage influenced (p ≤ 0.05) the physicochemical attributes of cucumber. The highest values of moisture content, total soluble solids (TSS), pH, total phenolic contents (TPC), DPPH radical scavenging activity, yellowness (b*), and hardness were found in coated samples, which also showed the lowest values of the lightness (L*), greenness (a*), total viable count (TVC), yeast and mold counts, and acidity (p ≤ 0.05). Uncoated cucumber samples showed the highest (p ≤ 0.05) levels of acidity, lightness, greenness, TVC, and yeast and mold count. During storage, concomitant (p ≤ 0.05) reduction in moisture, TSS, pH, TPC, DPPH radical scavenging activity, L*, a*, b*, and hardness along with concurrent (p ≤ 0.05) increment in acidity, TVC, and yeast and mold count were evident in all cucumber samples. Interestingly, the changes in the aforementioned attributes were minimal in functionally coated samples in comparison to uncoated ones, suggesting the potential of OCE and OPE to preserve quality attributes of cucumber during cold storage.

Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan Containing Natural Functional Ingredients.

Edible chitosan coatings with natural functional ingredients were used to preserve quality attributes of fresh Barhi date fruit. Fruits were coated with chitosan and/or 1 and 2% olive cake extract (OCE) or orange peel extract (OPE). Both coated and uncoated fruits were stored at 4 °C for 4 weeks. A slight decrease in the pH and increase in acidity with storage was observed. However, when chitosan was mixed with OCE or OPE, an increase in pH was observed with a concomitant decrease in acidity. The phenolic content of the samples was decreased with time. However, coating the date with OCE or OPE significantly (p ≤ 0.05) increased the total phenolic with a concomitant increase in radical scavenging activity. The textural properties, particularly hardness, were better preserved in case of coated dates. The sensory evaluation data showed non-significant changes in the acceptability of the Barhi dates throughout the storage period. Chitosan-coating significantly (p ≤ 0.05) inhibited mold growth over time. Scanning electron microscope (SEM) imaging showed difference among different coatings. According to principal component analysis (PCA), OCE and OPE were found to have protective effects on fruit quality.

Effects of Collagen- and Arginine-Fortified Osteokine Supplementation on Fracture Healing.

Introduction Delayed union or nonunion is an important clinical challenge for orthopedic surgeons. In addition to the main treatment algorithms, the use of nutritional supplements is increasingly common. In this study, we investigated the effects of nutritional supplements fortified with arginine and collagen on fracture healing. Materials and methods Twenty-four rats with femur fractures were divided into experimental and control groups. Intramedullary fixation was performed in both groups. 20 ml/kg nutritional supplement was given to the experimental group. Radiological examination was performed at third and sixth weeks, and histopathological examination was performed at the sixth week. Results No statistically significant difference was found between the radiological scores of the groups at the third and sixth weeks. Nutritional supplement affected the histological properties of callus. Histological evidence of bone healing was observed by the sixth week in both groups but the score was higher in nutritional supplement group. A statistically significant difference was found between the histopathological scores of the groups at the sixth week. Conclusion Arginine- and type two collagen-augmented traditional nutritional supplements may help to achieve more successful results in fracture healing.

Machine-Learning Microstructure for Inverse Material Design.

Metallurgy and material design have thousands of years' history and have played a critical role in the civilization process of humankind. The traditional trial-and-error method has been unprecedentedly challenged in the modern era when the number of components and phases in novel alloys keeps increasing, with high-entropy alloys as the representative. New opportunities emerge for alloy design in the artificial intelligence era. Here, a successful machine-learning (ML) method has been developed to identify the microstructure images with eye-challenging morphology for a number of martensitic and ferritic steels. Assisted by it, a new neural-network method is proposed for the inverse design of alloys with 20 components, which can accelerate the design process based on microstructure. The method is also readily applied to other material systems given sufficient microstructure images. This work lays the foundation for inverse alloy design based on microstructure images with extremely similar features.

Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel.

The oil recovery from Alyanak apricot kernel was 36.65% in control (unroasted) and increased to 43.77% in microwave-roasted kernels. The total phenolic contents in extracts from apricot kernel were between 0.06 (oven-roasted) and 0.20 mg GAE/100 g (microwave-roasted) while the antioxidant activity varied between 2.55 (oven-roasted) and 19.34% (microwave-roasted). Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin and 1,2-dihydroxybenzene were detected as the key phenolic constituents in apricot kernels. Gallic acid contents varied between 0.53 (control) and 1.10 mg/100 g (microwave-roasted) and 3,4-dihydroxybenzoic acid contents were between 0.10 (control) and 0.35 mg/100 g (microwave-roasted). Among apricot oil fatty acids, palmitic acid contents ranged from 4.38 (oven-roasted) to 4.76% (microwave-roasted); oleic acid contents were between 65.73% (oven-roasted) and 66.15% (control) and linoleic acid contents varied between 26.55 (control) and 27.12% (oven-roasted).

Tocopherol Contents of Pulp Oils Extracted from Ripe and Unripe Avocado Fruits Dried by Different Drying Systems.

The tocopherol contents of unripe and ripe avocado fruit oil extracted from Pinkerton, Hass and Fuerte varieties were determined after drying fruit using air, microwave or oven drying methods. The α-tocopherol content changed between 13.70 mg/100 g (microwave-dried) and 28.06 mg/100 g (air-dried) in oil from unripe Pinkerton fruit; between 14.86 mg/100 g (microwave-dried) and 88.12 mg/100 g (fresh) in oil from unripe Hass fruit and between 13.31 mg/100 g (microwave-dried) and 17.35 mg/100 g (oven-dried) in oil from unripe Fuerte fruit. The α-tocopherol contents in oil from ripe Fuerte fruit changed between 13.21 mg/100 g (fresh) and 17.61 mg/100 g (oven-dried). In addition, γ-tocopherol contents varied between 11.55 mg/100 g (air-dried) and 14.61 mg/100 g (microwave-dried) unripe "Pinkerton" fruit; between 11.52 mg/100 g (air-dried) and 15.01 mg/100 g (fresh) in unripe Hass fruit and between 12.17 mg/100 g (air-dried) and 15.27 mg/100 g (microwave-dried) unripe Fuerte fruit. The γ-tocopherol contents ranged from 12.71 mg/100 g (fresh) to 17.40 mg/100 g (oven-dried) in ripe Hass fruit; from 10.29 mg/100 g (fresh) and 17.20 mg/100 g (microwave-dried) ripe Fuerte fruit. α-, ß-, γ- and δ-tocopherols could not be detected in ripe fresh Pinkerton fruit. In general, ß- and δ-tocopherol could not be detected in most of the unripe and ripe avocado fruit oils. α-Tocopherol and γ-tocopherol contents of dried ripe Fuerte fruit oils were found to be higher compared to those of dried unripe Fuerte fruits.

Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract.

The present study was conducted to evaluate the oxidative stability and the physicochemical, microbiological, and sensory properties of beef patties formulated with different concentrations (1%, 2%, and 3%) of baobab seed extract (BSE) during storage at 4 °C. The BSE contained a considerable number of phenolic compounds and exhibited antioxidant and antimicrobial activities (both on gram-positive and negative bacteria). The chemical composition of the patties was not altered by BSE treatment. However, the addition of 2% and 3% BSE improved the lipid stability and enhanced the antioxidant activity of beef patties during storage. Furthermore, the shelf-life of patties formulated with 2% and 3% of BSE increased from 7 days (control group) to 21 days. Moreover, the patties formulated with BSE received overall acceptability in the sensory evaluation. In conclusion, the inclusion of 2% or 3% BSE could be recommended as a natural antioxidant additive in beef patties.

The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties.

The present study investigates the effect of Acacia seed water extract (ASWE) at four levels (0, 50, 100, 150 mg/100 mL) in triplicate batch on the shelf-life and quality of chicken patties. Flavones, mainly (+)-catechin, were the predominant phenolic compounds in ASWE with high antioxidant activity. ASWE showed greater inhibition effects against gram-positive bacteria than gram-negative bacteria. ASWE incorporation had no significant effects on the chemical composition of chicken patties. The microbial load, and thiobarbituric acid reactive substances of chicken patties significantly decreased (P ≤ 0.05) and reached minimum values at 150 mg/100 mL but the pH decreased slightly. The cooking properties were significantly improved (P ≤ 0.05) at 150 mg/100 mL. Moreover, ASWE at high level (150 mg/100 mL) significantly (P ≤ 0.05) enhanced total phenolic content and free radical scavenging activity of chicken patties. The results showed that chicken patties with ASWE had better quality attributes compared to the unformulated. Shelf-life of chicken patties can therefore be prolonged for 15 days in refrigerated storage using ASWE especially at high concentration (150 mg/100 mL).

Assessment of Anti-inflammatory and Antioxidant Properties of Safranal on CCI4-Induced Oxidative Stress and Inflammation in Rats.

The present study aimed to determine the antioxidative and anti-inflammatory effects of safranal on damage induced by CCl4. Experimental animals were divided into five groups. The first group was determined as the control group and no treatment was conducted. Second group rats were administered 1 mL/kg-day CCI4 during the experiment. Rats in Groups 3, 4 and 5 were administered 1 mL/kg-day CCI4 and 25 mg/kg, 50 mg/kg; 100 mg/kg safranal, respectively via gavage. Oxidative-antioxidant parameters, liver function enzymes and inflammatory cytokine levels were determined in liver samples obtained from the rats. Data analysis demonstrated that oxidative stress and inflammation markers were significantly higher in CCI4 administered groups (p<0.05). Antioxidant parameters in high-dose safranal administered groups were not different when compared to the control group. Safranal had ameliorating effects on the increased liver function enzymes activities in CCI4 administered groups. In conclusion, it was observed that CCI4 administration led to hepatic damage and increased oxidative stress and inflammatory cytokine levels. It was observed that particularly high-dose administration of safranal promoted the antioxidant system. Safranal administration was not effective on IL-1ß levels. However, high-dose (100 mg/kg) safranal was found to be inflammatory against TNF-α and IL-6 cytokines. In conclusion, it can be said that safranal has an anti-inflammatory potential and has a strong antioxidative effect.

Enzyme activity, sugar composition, microbial growth and texture of fresh Barhi dates as affected by modified atmosphere packaging.

The effects of modified atmosphere packaging (MAP) on various physicochemical quality attributes of fresh Barhi dates at the Khalal (yellow) stage were studied. Polypropylene (PP) and polyethylene (PE) plastic with varied perforation sizes (0, 50, 100 and 150 µm) were evaluated for storage of date fruits at temperatures of 1, 5, 15 and 25 °C up to 45 days. MAP showed significant effects on fruit quality. PP date packages perforated with 150-µm perforations and stored at 5 °C had the lowest acidity and microbial load. Dates packed in PE exhibited higher pectin methylesterase (PME) and polyphenol oxidase (PPO) activities than dates packed in PP. Dates stored in nonperforated packages had the highest PME, PPO and invertase activities. The maximum fructose and glucose contents were observed in PP-packaged dates stored at 15 °C. Analysis of the interactions of several MAP variables revealed temperature as the major variable controlling the quality of dates. The findings showed that MAP can be effectively employed to preserve the quality and improve the shelf life of Barhi dates using PP with 150-µm perforations as the packaging material during storage for 2 weeks at 5 °C.

The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves.

Phenolic compounds, antioxidant activities and total phenolic contents of leaves from different olive varieties (Gemlik, Kalamata, Yaglik and Sariulak) were evaluated after conventional drying at different temperatures (50, 60, 70 and 80 °C). The drying process resulted in non-significant effects on olive leaves. The phenolic contents however, varied with drying temperature. The contents of minor total phenolics in Gemlik, Kalamata and Sariulak leaves were 1457.6, 1899.3 and 2179.8 mg GAE/100 g, respectively when dried at 60 °C. The highest total phenolic reduction (23.2%) was observed in Kalamata leaves after drying at 80 °C. The major phenolic compounds in olive leaves were gallic acid (101.2-439.7 mg/100 g), 3,4-dihydroxybenzoic acid (66.7-460.4 mg/100 g), (+)-catechin (39.2-667.8 mg/100 g), 1,2-dihydroxybenzene (15.8-584.8 mg/100 g) and quercetin (33.1-277.7 mg/100 g). It was observed that olive leaves from different varieties are rich in phenolic compounds which are sensitive to heat and varied with drying temperature.

Influence of Storage and Roasting on the Quality Properties of Kernel and Oils of Raw and Roasted Peanuts.

The changes in chemical properties of the peanut varieties (NC-7 and ÇOM) in the raw and roasted forms stored at 30°C for 8 months were monitored. Acidity and peroxide values of raw and roasted NC-7 and ÇOM kernel oils increased during storage. The unsaturated fatty acids such as oleic, linoleic acids of roasted peanut oils gradually decreased during storage. While the oleic acid contents of raw NC-7 oil changed 46.14% (month 0) and 43.14% (month 8), the oleic acid contents of roasted NC-7 kernel oils varied between 42.38% (month 8) and 45.61% (month 0) during storage. In addition, while the oleic acid contents of raw ÇOM kernel oil decreased from 49.87% (month 0) to 46.09% (month 7), the oleic acid contents of roasted ÇOM kernel oil decreased from 48.88% (month 0) to 45.24% (month 8) during storage. The highest linoleic acid were found in the initial periods of storage for raw and roasted NC-7 and ÇOM oils. In addition, the α-tocopherol contents of both raw and roasted peanut kernel oils changed between 20.38 mg/100 g (0.month) and 17.58 mg/100 g (month 8) to 21.45 mg/100g (month 0) and 18.64 mg/100 g (month 8) during storage, respectively. Significant variations were observed in tocopherol contents of peanut varieties due to processing.

Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage.

This study aimed to evaluate the antioxidant activity of Argel leaf water extract (ALWE) and its effect at different concentrations (0, 5, 10, and 20 mg/100 mL) on the antioxidant, antimicrobial, physicochemical, and sensory attributes of chicken meatballs during cold storage. ALWE contained substantial quantities of total phenolic content (TPC), anthocyanin, and exhibited high DPPH scavenging activity. ALWE incorporation in chicken meatballs had a varying effect on the chemical composition and sensory attributes of the product. However, ALWE incorporation at high concentration decreased the protein content of cooked meatballs and reduced fat content in both raw and cooked balls. Increased ALWE concentration in chicken meatballs lowered the pH, microbial load, and thiobarbituric acid reactive substances. Furthermore, ALWE raised the TPC and DPPH scavenging activity of chicken meatballs. Throughout the storage period, chicken meatballs formulated with ALWE showed better quality attributes than non-formulated chicken meatballs. In conclusion, ALWE can be employed as a functional ingredient for improved health benefits and shelf-life extension of chicken meatballs.

Pazopanib effective for bevacizumab-unresponsive epistaxis in hereditary hemorrhagic telangiectasia.

Hereditary hemorrhagic telangiectasia (HHT) most commonly manifests with nasal mucosal telangiectasias, and vascular endothelial growth factor (VEGF) plays a significant role in this angiodysplasia. We describe a patient with HHT with epistaxis recalcitrant to several endonasal procedures and six cycles of intravenous bevacizumab, for which he was dependent on iron infusions and packed red blood cells transfusions. He then started pazopanib at 100 mg with dramatic improvements in epistaxis and normalization of hemoglobin and iron levels, without replenishment needs for 12 months. This is the first report on the efficacy of pazopanib with high selectivity for abrogating VEGF receptor-2 signaling in HHT, and needs to be explored further. Laryngoscope, 128:2234-2236, 2018.