Multi-lane Changing Model with Coupling Driving Intention and Inclination

Considering the impact of drivers’ psychology and behaviour, a multi-lane changing model coupling driving intention and inclination is proposed by introducing two quantitative indices of intention: strength of lane changing and risk factor. According to the psychological and behavioural characteristics of aggressive drivers and conservative drivers, the safety conditions for lane changing are designed respectively. The numerical simulations show that the proposed model is suitable for describing the traffic flow with frequent lane changing, which is more consistent with the driving behaviour of drivers in China. Compared with symmetric two-lane cellular automata (STCA) model, the proposed model can improve the average speed of vehicles by 1.04% under different traffic demands when aggressive drivers are in a higher proportion (the threshold of risk factor is 0.4). When the risk factor increases, the average speed shows the polarization phenomenon with the average speed slowing down in big traffic demand. The proposed model can reflect the relationship among density, flow, and speed, and the risk factor has a significant impact on density and flow

Advances in Understanding the Role Mechanism of Dietary Fiber in Mitigating Colitis

Colitis is an inflammatory intestinal disease that lasts for a long time, has an unknown cause, and occurs repeatedly. It is usually accompanied by symptoms such as intestinal cell damage, intestinal immunity, and abnormal intestinal flora. Numerous studies have shown that dietary fiber, as a prebiotic, its metabolites can selectively improve the composition of the intestinal flora, which in turn improves the level of intestinal short-chain fatty acids, reduces the expression of inflammatory factors, and enhances the function of the intestinal immune barrier, thereby improving the inflammatory response of the organism. This anti-inflammatory effect of dietary fiber through its metabolites provides new research ideas to assist in the treatment of colitis. This paper outlines the pathogenesis of colitis, and the mechanism of interaction between dietary fiber and its metabolites with intestinal flora, inflammatory factors and immune cells, aiming to provide theoretical basis for the alleviation of colitis by dietary fiber and the development of functional foods

Interference in Autophagosome Fusion by Rare Earth Nanoparticles Disrupts Autophagic Flux and Regulation of an Interleukin-1β Producing Inflammasome

Engineered nanomaterials (ENMs) including multiwall carbon nanotubes (MWCNTs) and rare earth oxide (REO) nanoparticles, which are capable of activating the NLRP3 inflammasome and inducing IL-1β production, have the potential to cause chronic lung toxicity. Although it is known that lysosome damage is an upstream trigger in initiating this pro-inflammatory response, the same organelle is also an important homeostatic regulator of activated NLRP3 inflammasome complexes, which are engulfed by autophagosomes and then destroyed in lysosomes after fusion. Although a number of ENMs have been shown to induce autophagy, no definitive research has been done on the homeostatic regulation of the NLRP3 inflammasome during autophagic flux. We used a myeloid cell line (THP-1) and bone marrow derived macrophages (BMDM) to compare the role of autophagy in regulating inflammasome activation and IL-1β production by MWCNTs and REO nanoparticles. THP-1 cells express a constitutively active autophagy pathway and are also known to mimic NLRP3 activation in pulmonary macrophages. We demonstrate that, while activated NLRP3 complexes could be effectively removed by autophagosome fusion in cells exposed to MWCNTs, REO nanoparticles interfered in autophagosome fusion with lysosomes. This leads to the accumulation of the REO-activated inflammasomes, resulting in robust and sustained IL-1β production. The mechanism of REO nanoparticle interference in autophagic flux was clarified by showing that they disrupt lysosomal phosphoprotein function and interfere in the acidification that is necessary for lysosome fusion with autophagosomes. Binding of LaPO4 to the REO nanoparticle surfaces leads to urchin-shaped nanoparticles collecting in the lysosomes. All considered, these data demonstrate that in contradistinction to autophagy induction by some ENMs, specific materials such as REOs interfere in autophagic flux, thereby disrupting homeostatic regulation of activated NLRP3 complexes

Past, Present, and Future Perspectives on Whey as a Promising Feedstock for Bioethanol Production by Yeast

Concerns about fossil fuel depletion and the environmental effects of greenhouse gas emissions have led to widespread fermentation-based production of bioethanol from corn starch or sugarcane. However, competition for arable land with food production has led to the extensive investigation of lignocellulosic sources and waste products of the food industry as alternative sources of fermentable sugars. In particular, whey, a lactose-rich, inexpensive byproduct of dairy production, is available in stable, high quantities worldwide. This review summarizes strategies and specific factors essential for efficient lactose/whey fermentation to ethanol. In particular, we cover the most commonly used strains and approaches for developing high-performance strains that tolerate fermentation conditions. The relevant genes and regulatory systems controlling lactose utilization and sources of new genes are also discussed in detail. Moreover, this review covers the optimal conditions, various feedstocks that can be coupled with whey substrates, and enzyme supplements for increasing efficiency and yield. In addition to the historical advances in bioethanol production from whey, this review explores the future of yeast-based fermentation of lactose or whey products for beverage or fuel ethanol as a fertile research area for advanced, environmentally friendly uses of industrial waste products

Past, Present, and Future Perspectives on Whey as a Promising Feedstock for Bioethanol Production by Yeast

Concerns about fossil fuel depletion and the environmental effects of greenhouse gas emissions have led to widespread fermentation-based production of bioethanol from corn starch or sugarcane. However, competition for arable land with food production has led to the extensive investigation of lignocellulosic sources and waste products of the food industry as alternative sources of fermentable sugars. In particular, whey, a lactose-rich, inexpensive byproduct of dairy production, is available in stable, high quantities worldwide. This review summarizes strategies and specific factors essential for efficient lactose/whey fermentation to ethanol. In particular, we cover the most commonly used strains and approaches for developing high-performance strains that tolerate fermentation conditions. The relevant genes and regulatory systems controlling lactose utilization and sources of new genes are also discussed in detail. Moreover, this review covers the optimal conditions, various feedstocks that can be coupled with whey substrates, and enzyme supplements for increasing efficiency and yield. In addition to the historical advances in bioethanol production from whey, this review explores the future of yeast-based fermentation of lactose or whey products for beverage or fuel ethanol as a fertile research area for advanced, environmentally friendly uses of industrial waste products

Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch

Chestnut is popular worldwide for its unique flavor, high eating quality and nutrition. Here, we evaluated the influence of phosphorylation and acetylation on the structural, physicochemical and functional properties of chestnut starch. Scanning electron micrographs showed the agglomeration of starch granules and the appearance of numerous dents on the starch granule surface under phosphorylation and acetylation. X-ray diffractograms confirmed that the modification treatments did not affect the C-type crystal pattern, but reduced the relative crystallinity of the chestnut starch, particularly phosphorylation. Moreover, modification improved the paste transparency of the starch. Differential scanning calorimeter analysis revealed that the gelatinization temperature and enthalpy of the starch decreased with the increasing substitution degree, particularly in phosphorylated starch. The Rapid Visco Analyser analysis demonstrated that phosphorylation could greatly improve the pasting properties of chestnut starch. In addition, phosphorylated and acetylated starch had a smaller amount of slowly digested starch and a larger amount of resistant starch relative to native chestnut starch. In conclusion, the functional and physicochemical properties of chestnut starch can be significantly improved through phosphorylation and acetylation, demonstrating its great application potential as a food additive

Effect of Phenolic Acid and Organic Acid Co-color on the Quality of Hawthorn Wine during Storage

To solve the problem that hawthorn wine tends to lose its color and quality during storage, this experiment established the simulation system, and three acids with strong co-color ability were selected from eight phenolic and organic acids. The effects of the three phenolic and organic acids on the simulated system (0~30 d) and fermented hawthorn wine (storage time 0~120 d) were evaluated comprehensively by using the CIELab color system, and determining the chromatic colors, polyphenols, anthocyanins, and flavonoids. The results showed that different phenolic acids and organic acids had different cochromatic effects. Different phenolic and organic acid treatments in the CIELab color system in the simulated system showed good effects on the L*, a*, b*, C*ab and hab as well as on the chromatic hue of the wine. The total phenolic content of the wine was increased by 18.00% and 20.88% for ferulic acid and vanillic acid treatment, respectively, compared to the control group. The content of anthocyanin in the simulated system treated with p-hydroxybenzoic acid and vanillic acid increased by 17.27% and 15.74%, respectively, compared with the control group. During storage of fermented hawthorn wine, para-hydroxybenzoic acid could significantly improve the chromaticity (P<0.05). The total phenolic content of the fermented wine with ferulic acid and vanillic acid treatment increased by 37.42% and 34.44% compared to the control group. Vanillic acid and p-hydroxybenzoic acid treatment increased the anthocyanin content of fermented wine by 22.93% and 6.92% compared to the control group. In conclusion, phenolic acid and organic acid auxiliary color treatment can reduce the loss of color and phenolic substances and improve the quality of hawthorn wine. It has some complementary color effect on hawthorn wine

Optimization of Processing Technology of Chinese Chestnut Stuffing by Response Surface Methodology

[Objective] To enrich the variety of Chinese chestnut products, promote the transformation of Chinese chestnut raw materials and increase added value, we developed a Chinese chestnut stuffing method and optimized the compounding process in order to provide a reference for the industrial development of Chinese chestnut stuffing. [Method] The degree of Chinese chestnut ripening, Chinese chestnut particle size, job’s tear dosage, red bean dosage and date paste dosage were optimized through single-factor experiments; then orthogonal experiments were conducted for the dosage of job’s tear, red bean and date paste. The Box-Behnken experimental results were then analyzed by response surface method. [Results] Firstly, it was determined that when the Chinese chestnut was steamed to the fifth to seventh degree of ripeness and crushed to 4-6 mesh size, the optimal amount of job’s tear was 10 g/25 g chestnut, red bean 10 g/25 g chestnut, and red date paste was 6 g/25 g chestnut.. The results of the orthogonal experiment showed that the compounding effect was better with the barley dosage of 9 g/25 g chestnut, red bean 10 g/25 g chestnut and red date paste 7 g/25 g chestnut. Response surface analysis yielded the regression equation Y (sensory score) = 8.2-0.27χ1 -0.059χ2 +0.26χ3 -0.22χ1 χ2 +0.062χ1 χ3 -0.46χ2 χ3 -0.81χ12 -0.41χ22 - 0.32χ32. The model had a low coefficient of variation (CV= 0.023), indicating that the equations fit well with high confidence. [Conclusion] A better quality Chinese chestnut filling could be obtained by compounding diced chestnuts of five to seven minutes steam ripening and crushed in 4-6 mesh with job’s tear, red beans and date paste in the ratio of 8.96 g/25 g, 9.77 g/25 g 7.37 g/25 g respectively. The error between the theoretical value (8.32 points) and the experimental value (8.28 points) was small (0.48%), indicating the optimized parameters are accurate and have practical value