Zinc-Chelating Mechanism of Sea Cucumber (Stichopus japonicus)-Derived Synthetic Peptides

In this study, three synthetic zinc-chelating peptides (ZCPs) derived from sea cucumber hydrolysates with limited or none of the common metal-chelating amino-acid residues were analyzed by flame atomic absorption spectroscopy, circular dichroism spectroscopy, size exclusion chromatography, zeta-potential, Fourier transform infrared spectroscopy, Raman spectroscopy and nuclear magnetic resonance spectroscopy. The amount of zinc bound to the ZCPs reached maximum values with ZCP:zinc at 1:1, and it was not further increased by additional zinc presence. The secondary structures of ZCPs were slightly altered, whereas no formation of multimers was observed. Furthermore, zinc increased the zeta-potential value by neutralizing the negatively charged residues. Only free carboxyl in C-terminus of ZCPs was identified as the primary binding site of zinc. These results provide the theoretical foundation to understand the mechanism of zinc chelation by peptides

Reduction of Secondary Transmission of SARS-CoV-2 in Households by Face Mask Use, Disinfection and Social Distancing: A Cohort Study in Beijing, China

Introduction Transmission of COVID-19 within families and close contacts accounts for the majority of epidemic growth. Community mask wearing, hand washing and social distancing are thought to be effective but there is little evidence to inform or support community members on COVID-19 risk reduction within families. Methods: A retrospective cohort study of 335 people in 124 families and with at least one laboratory confirmed COVID-19 case was conducted from 28 February to 27 March 2020, in Beijing, China. The outcome of interest was secondary transmission of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) within the family. Characteristics and practices of primary cases, of well family contacts and household hygiene practices were analysed as predictors of secondary transmission. Results: The secondary attack rate in families was 23.0% (77/335). Face mask use by the primary case and family contacts before the primary case developed symptoms was 79% effective in reducing transmission (OR=0.21, 95% CI 0.06 to 0.79). Daily use of chlorine or ethanol based disinfectant in households was 77% effective (OR=0.23, 95% CI 0.07 to 0.84). Wearing a mask after illness onset of the primary case was not significantly protective. The risk of household transmission was 18 times higher with frequent daily close contact with the primary case (OR=18.26, 95% CI 3.93 to 84.79), and four times higher if the primary case had diarrhoea (OR=4.10, 95% CI 1.08 to 15.60). Household crowding was not significant. Conclusion: The study confirms the highest risk of transmission prior to symptom onset, and provides the first evidence of the effectiveness of mask use, disinfection and social distancing in preventing COVID-19. We also found evidence of faecal transmission. This can inform guidelines for community prevention in settings of intense COVID-19 epidemics

FGFF Descriptor and Modified Hu Moment-Based Hand Gesture Recognition

Gesture recognition has been studied for decades and still remains an open problem. One important reason is that the features representing those gestures are not sufficient, which may lead to poor performance and weak robustness. Therefore, this work aims at a comprehensive and discriminative feature for hand gesture recognition. Here, a distinctive Fingertip Gradient orientation with Finger Fourier (FGFF) descriptor and modified Hu moments are suggested on the platform of a Kinect sensor. Firstly, two algorithms are designed to extract the fingertip-emphasized features, including palm center, fingertips, and their gradient orientations, followed by the finger-emphasized Fourier descriptor to construct the FGFF descriptors. Then, the modified Hu moment invariants with much lower exponents are discussed to encode contour-emphasized structure in the hand region. Finally, a weighted AdaBoost classifier is built based on finger-earth mover’s distance and SVM models to realize the hand gesture recognition. Extensive experiments on a ten-gesture dataset were carried out and compared the proposed algorithm with three benchmark methods to validate its performance. Encouraging results were obtained considering recognition accuracy and efficiency

pH-shift strategy improving the thermal stability and oxidation stability of rice starch/casein-based high internal phase emulsions for the application in fish cake

The thermal stability of the different pH-shift rice starch/casein-based high internal phase emulsions (SC-HIPE) were evaluated in the present study to verify potential in improving the quality of fish cake. The results showed that the pH-shift treatment improved thermal stability (from 27.23% to 76.33%) and oxidation time (from 5.01 h to 6.86 h) of SC-HIPE, which showed the smaller droplet size (decreased from 15.14 to 1.64 μm) and higher storage module. The breaking force of FC with thermal stable SC-HIPE (average 64.95 g) was higher than that with thermal unstable SC-HIPE (51.05 g). The cohesiveness, adhesiveness and chewiness could be improved by adding thermal stable SC-HIPE, compared with pork fat. Additionally, combining sensory evaluation, the thermal stable SC-HIPE improved the gel quality, thus it could be completely replaced pork fat in the preparation of FC, which provided theoretical guidance for the preparation and application of fat substitutes

Improved Generalized Belief Propagation for Vision Processing

Generalized belief propagation (GBP) is a region-based belief propagation algorithm which can get good convergence in Markov random fields. However, the computation time is too heavy to use in practical engineering applications. This paper proposes a method to accelerate the efficiency of GBP. A caching technique and chessboard passing strategy are used to speed up algorithm. Then, the direction set method which is used to reduce the complexity of computing clique messages from quadric to cubic. With such a strategy the processing speed can be greatly increased. Besides, it is the first attempt to apply GBP for solving the stereomatching problem. Experiments show that the proposed algorithm can speed up by 15+ times for typical stereo matching problem and infer a more plausible result

Genetic engineering of Escherichia coli to improve L-phenylalanine production

Abstract Background L-phenylalanine (L-Phe) is an essential amino acid for mammals and applications expand into human health and nutritional products. In this study, a system level engineering was conducted to enhance L-Phe biosynthesis in Escherichia coli. Results We inactivated the PTS system and recruited glucose uptake via combinatorial modulation of galP and glk to increase PEP supply in the Xllp01 strain. In addition, the HTH domain of the transcription factor TyrR was engineered to decrease the repression on the transcriptional levels of L-Phe pathway enzymes. Finally, proteomics analysis demonstrated the third step of the SHIK pathway (catalyzed via AroD) as the rate-limiting step for L-Phe production. After optimization of the aroD promoter strength, the titer of L-Phe increased by 13.3%. Analysis of the transcriptional level of genes involved in the central metabolic pathways and L-Phe biosynthesis via RT-PCR showed that the recombinant L-Phe producer exhibited a great capability in the glucose utilization and precursor (PEP and E4P) generation. Via systems level engineering, the L-Phe titer of Xllp21 strain reached 72.9 g/L in a 5 L fermenter under the non-optimized fermentation conditions, which was 1.62-times that of the original strain Xllp01. Conclusion The metabolic engineering strategy reported here can be broadly employed for developing genetically defined organisms for the efficient production of other aromatic amino acids and derived compounds

Effects of pork fat and linseed oil as additives on gel quality of fish cake

Pork fat (PF) is a necessary ingredient in making traditional fish cakes (TFCs), which contains saturated fatty acids with potential health concerns. While linseed oil (LO) containing α-linolenic acid is a potential nutrient-enhancing fat substitute. In this study, the effect of pork fat and linseed oil level on gel quality, sensory characteristics, microstructure, and protein conformation of TFCs were characterized. Results showed that the TFCs with 30% pork fat (wt/wt) had the highest gel strength. Additionally, sensory evaluation determined that TFCs with 30% pork fat scored the best by a sensory panel with high gel strength, water-holding capacity, and fresh and sweet taste. The gel strength, chewiness, and hardness of nutrient-enriched fish cakes with 20% linseed oil replaced for pork fat were higher than that only with pork fat (wt/wt) without changing in tenderness and elasticity. Visual results showed that the network was uniform at a moderate level of linseed oil addition (20% LO/PF replacement ratio). The results of this study provided technical guidelines for standardizing the TFC manufacture processes, and useful insight for the development of fish cakes with reduced animal fat content for additional health benefits for consumers

Anticoagulant Activity and Structural Characterization of Polysaccharide from Abalone (Haliotis discus hannai Ino) Gonad

In this study, we aimed at characterizing the structure and the anticoagulant activity of a polysaccharide fraction (AGP33) isolated from the gonads of Haliotis discus hannai Ino. AGP33 was extracted by enzymatic hydrolysis and purified by ion-exchange and gel-filtration chromatography. The backbone fraction of AGP33 (BAGP33), which appeared to contain of mannose, glucose and galactose, was prepared by partial acid hydrolysis. According to methylation and nuclear magnetic resonance (NMR) spectroscopy, the backbone of AGP33 was identified as mainly consisting of 1→3-linked, 1→4-linked, and 1→6-linked monosaccharides. AGP33 is a sulfated polysaccharide with sulfates occur at 3-O- and 4-O-positions. It prolonged thromboplastin time (APTT), thrombin time (TT) and prothrombin time (PT) compared to a saline control solution in a dosage-dependent manner. AGP33 exhibited an extension (p < 0.01) of APTT compared to the saline group at concentrations higher than 5 μg/mL. AGP33 exhibited higher anticoagulant activity than its desulfated product (AGP33-des) and BAGP33. The results showed that polysaccharide with higher molecular weight and sulfate content demonstrated greater anticoagulant activity

Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions

The Maillard reaction (MR) is affected by lipid oxidation, the intermediate products of which are key to understanding this process. Herein, nine aliphatic aldehyde–glutathione–ribose models were designed to explore the influence of lipid oxidation products with different structures on the MR. The browning degree, fluorescence degree, and antioxidant activity of the MR products were determined, and the generated volatile organic compounds (VOCs) and nonvolatile compounds were analyzed by gas chromatography-mass spectrometry and ultra-performance liquid chromatography-mass spectrometry. A total of 108 VOCs and 596 nonvolatile compounds were detected. The principal component and hierarchical clustering analyses showed that saturated aldehydes mainly affected the VOCs generated by the MR, while unsaturated aldehydes significantly affected the nonvolatile compounds, which changed the taste attributes of the MR products. Compared with the control group, the addition of unsaturated aldehydes significantly increased the sourness score and decreased the umami score. In addition, the addition of unsaturated aldehydes decreased the antioxidant activity and changed the composition of nonvolatile compounds, especially aryl thioethers and medium chain fatty acids, with a strong correlation with umami and sourness in the electronic tongue analysis (p < 0.05). The addition of aliphatic aldehydes reduces the ultraviolet absorption of the intermediate products of MR browning, whereas saturated aldehydes reduce the browning degree of the MR products. Therefore, the flavor components of processed foods based on the MR can be effectively modified by the addition of lipid oxidation products