Trans-ancestry genome-wide association study identifies 12 genetic loci influencing blood pressure and implicates a role for DNA methylation

We carried out a trans-ancestry genome-wide association and replication study of blood pressure phenotypes among up to 320,251 individuals of East Asian, European and South Asian ancestry. We find genetic variants at 12 new loci to be associated with blood pressure (P = 3.9 × 10-11 to 5.0 × 10-21). The sentinel blood pressure SNPs are enriched for association with DNA methylation at multiple nearby CpG sites, suggesting that, at some of the loci identified, DNA methylation may lie on the regulatory pathway linking sequence variation to blood pressure. The sentinel SNPs at the 12 new loci point to genes involved in vascular smooth muscle (IGFBP3, KCNK3, PDE3A and PRDM6) and renal (ARHGAP24, OSR1, SLC22A7 and TBX2) function. The new and known genetic variants predict increased left ventricular mass, circulating levels of NT-proBNP, and cardiovascular and all-cause mortality (P = 0.04 to 8.6 × 10-6). Our results provide new evidence for the role of DNA methylation in blood pressure regulation

Squeezing flow viscometry for non-elastic semi liquid foods - Theory and Applications

In most conventional rheometers, notably the coaxial cylinders and capillary viscometers, the food specimen is pressed into a narrow gap and its structure is altered by uncontrolled shear. Also, most semiliquid foods exhibit slip, and consequently the measurements do not always reflect their true rheological properties. A feasible solution to these two problems is squeezing flow viscometry where the specimen, practically intact and with or without suspended particles, is squeezed between parallel plates. The outward flow pattern mainly depends on the friction between the fluid and plates or its absence ( lubricated squeezing flow ). Among the possible test geometries, the one of constant area and changing volume is the most practical for foods. The test can be performed at a constant displacement rate using common Universal Testing Machines or under constant loads (creep array). The tests output is in the form of a force-height, force-time, or height-time relationship, from which several rheological parameters can be derived. With the current state of the art, the method can only be applied at small displacement rates. Despite the method\u27s crudeness, its results are remarkably reproducible and sensitive to textural differences among semiliquid food products. The flow patterns observed in foods do not always follow the predictions of rheological models originally developed for polymer melts because of the foods\u27 unique microstructures. The implications of these discrepancies and the role that artifacts may play are evaluated in light of theoretical and practical considerations. The use of squeezing flow viscometry to quantify rheological changes that occur during a product\u27s handling and to determine whether they are perceived sensorily is suggested

Theoretical comparison of a new and the traditional method to calculate C. botulinum survival during thermal inactivation

When published isothermal survival data of Clostridium botulinum spores in the range 101–121 °C were plotted in the form of logS(t) vs t relationships, where S(t) is the momentary survival ratio, they were all non-linear. They had a noticeable upward concavity, in violation of the assumption that sporal inactivation is a process that follows first-order reaction order kinetics. They could be described by the power law model logS(t) = − b(T)tn(T), where b(T) and n(T) are temperature-dependent coefficients of the order of 0.1–6 and about 0.4 respectively. These coefficients were used to construct simulated survival curves under different heating regimes with a recently proposed model. The model is based on the assumption that the local slope of the non-isothermal survival curve, or the momentary inactivation rate, is determined solely by the momentary temperature and survival ratio, which in turn are functions of the population thermal history. The survival curves calculated with this model differ considerably from those produced by the standard method based on the traditional D and Z values. The shortcomings of the standard model are that these values depend on the number of points taken for the regression, and that its predicted survival ratios depend on the selected reference temperature. The differential equation which is proposed to replace it can be solved numerically using a program such as Mathematica®. Its predictions solely depend on the observed survival patterns under isothermal conditions and not on any preconceived kinetic model. Nevertheless, the method still needs verification with experimental non-isothermal survival data, as has already been done with Listeria and Salmonella cells

Enzymatic hydrolysis of sago starch in a twin-screw extruder

Journal of Food Engineering324403-426JFOE

Enzymatic hydrolysis and saccharification optimisation of sago starch in a twin-screw extruder

Journal of Food Engineering324427-446JFOE

High moisture twin-screw extrusion of sago starch: 1. Influence on granule morphology and structure

10.1016/S0144-8617(96)00024-0Carbohydrate Polymers304275-286CAPO

Estimating microbial inactivation parameters from survival curves obtained under varying conditions - The linear case

When the isothermal semi-logarithmic survival curves of heat inactivated microbial cells or spores are known to be linear it is possible to calculate their survival parameters from curves obtained under nonisothermal conditions, provided that the temperature history (’profile’) satisfies certain simple mathematical requirements. These requirements have been identified. The concept was tested by retrieving the survival parameters of a Listeria-like organism from generated survival curves for linear and nonlinear heating profiles on which noise had been superimposed. The availability of such a procedure eliminates the need to determine the survival parameters under perfect isothermal conditions, which are difficult to create for technical reasons. It will also enable determination of the survival parameters in the actual medium of interest, which may contain particles or may be too viscous to be treated in a capillary or narrow tube as is currently done. The method can also be used to assess survival parameters in nonthermal inactivation. A treatment with a dissipating chemical agent or anti-microbial is an example. In principle, the concept can be extended to the more general situation where the isothermal or iso-concentration semi-logarithmic survival curves are clearly nonlinear, but this will require a modification of the model and a different numerical calculation procedure

Influence of extrusion variables on subsequent saccharification behaviour of sage starch

10.1016/0308-8146(95)00049-OFood Chemistry543289-296FOCH

High moisture twin screw extrusion of sago starch. II. Saccharification as influenced by thermomechanical history

Carbohydrate Polymers323-4267-274CAPO