Development and application of bivariate 2D-EMD for the analysis of instantaneous flow structures and cycle-to-cycle variations of in-cylinder flow

International audienceThe bivariate two dimensional empirical mode decomposition (Bivariate 2D-EMD) is extended to estimate the turbulent fluctuations and to identify cycle-to-cycle variations (CCV) of in-cylinder flow. The Bivariate 2D-EMD is an adaptive approach that is not restricted by statistical convergence criterion, hence it can be used for analyzing the nonlinear and non-stationary phenomena. The methodology is applied to a high-speed PIV dataset that measures the velocity field within the tumble symmetry plane of an optically accessible engine. The instantaneous velocity field is decomposed into a finite number of 2D spatial modes. Based on energy considerations, the in-cylinder flow large-scale organized motion is separated from turbulent fluctuations. This study is focused on the second half of the compression stroke. For most of the cycles, the maximum of turbulent fluctuations is located between 50 and 30 crank angle degrees before top dead center (TDC). In regards to the phase-averaged velocity field, the contribution of CCV to the fluctuating kinetic energy is approximately 55% near TDC

Association of a bitter taste receptor mutation with Balkan Endemic Nephropathy (BEN)

<p>Abstract</p> <p>Background</p> <p>Balkan Endemic Nephropathy (BEN) is late-onset kidney disease thought to arise from chronic exposure to aristolochic acid, a phytotoxin that contaminates wheat supplies in rural areas of Eastern Europe. It has recently been demonstrated that humans are capable of perceiving aristolochic acid at concentrations below 40 nM as the result of high-affinity interactions with the TAS2R43 bitter taste receptor. Further, TAS2R43 harbors high-frequency loss-of-function mutations resulting in 50-fold variability in perception. This suggests that genetic variation in TAS2R43 might affect susceptibility to BEN, with individuals carrying functional forms of the receptor being protected by an ability to detect tainted foods.</p> <p>Methods</p> <p>To determine whether genetic variation in TAS2R43 predicts BEN susceptibility, we examined genotype-phenotype associations in a case–control study. A cohort of 88 affected and 99 control subjects from western Bulgaria were genotyped with respect to two key missense variants and a polymorphic whole-gene deletion of TAS2R43 (W35S, H212R, and wt/Δ), which are known to affect taste sensitivity to aristolochic acid. Tests for association between haplotypes and BEN status were then performed.</p> <p>Results</p> <p>Three major TAS2R43 haplotypes observed in previous studies (TAS2R43-W35/H212, -S35/R212 and –Δ) were present at high frequencies (0.17, 0.36, and 0.47 respectively) in our sample, and a significant association between genotype and BEN status was present (P = 0.020; odds ratio 1.18). However, contrary to expectation, BEN was positively associated with TAS2R43-W35/H212, a highly responsive allele previously shown to confer elevated bitter sensitivity to aristolochic acid, which should drive aversion but might also affect absorption, altering toxin activation.</p> <p>Conclusions</p> <p>Our findings are at strong odds with the prediction that carriers of functional alleles of TAS2R43 are protected from BEN by an ability to detect and avoid aristolochic acid exposure. Evidence for a positive association between high-sensitivity alleles and BEN status suggests instead that possession of toxin-responsive receptor variants may paradoxically increase vulnerability, possibly by shifting attractive responses associated with low-intensity bitter sensations. The broad-spectrum tuning of the ~25-member TAS2R family as a whole toward xenobiotics points to a potentially far-reaching relevance of bitter responses to exposure-related disease in both individuals and populations.</p

Experimental approaches to better understand the retention of aroma compounds in oro-naso-pharyngeal cavities

Better understanding the persistence of aroma compounds during food consumption has constituted a challenging issue in food science for a long time. Due to the complexity and the diversity of the phenomena involved, it has often been studied through in vitro approaches. The main objective of the present study was to propose a global approach to address this topic in in vivo conditions. Four simple experimental protocols were developed to differently expose the compartments of naso-oro-pharyngeal cavities to flavored gaseous samples. Assumptions on possible mechanisms (mass transfer, dilution, interactions with mucosa and/or saliva, etc.) were proposed to explain the shapes of release kinetics that were observed. Release differences appeared to be dependent on the physicochemical properties of volatile molecules, on the physiological characteristics of individuals (notably saliva properties) and on the compartment of the naso-oro-pharyngeal cavities that was considered. These achievements constitute a first step to progress in the understanding of relationships that exist between aroma release and perception

Efficient production and characterization of the sweet-tasting brazzein secreted by the yeast [i]Pichia pastoris[/i]

Brazzein is a small, heat-, and pH-stable sweet protein present in the fruits of the West African plant Pentadiplandra brazzeana Baillon. It exists in two forms differing in sweetness intensity. The major form, called pyrE-bra, contains a pyroglutamic acid at its N-terminus, while the minor form, called des-pyrE-bra, lacks this residue. Here we describe the heterologous expression in the methylotrophic yeast Pichia pastoris of two natural forms of brazzein, pyrE-bra and des-pyrE-bra, and an additional form, called Q1-bra, which is not naturally occurring in the fruit. Q1-bra differs from pyrE-bra in having a glutamine residue instead of pyrE at its N-terminus. Over an expression period of 6 days, we obtained approximately 90, 30, and 90 mg/L of purified recombinant pyrE-bra, Q1-bra, and des-pyrE-bra brazzein forms, respectively. Recombinant proteins were purified and submitted to mass spectrometry. and H-1 NMR spectroscopy. The data indicate that the recombinant brazzein forms were properly folded. Moreover, they activated the human sweet receptor in vitro and evoked sweetness in vivo with properties similar to those of the two natural brazzein forms