Biological Pretreatment of Oil Palm Frond Fiber Using White-Rot Fungi for Enzymatic Saccharification

Oil palm frond is one type of lignocellulosic biomass abundantly and daily available in Indonesia. It contains cellulose which can be converted to glucose, and further processed to produce different kinds of value –added products. The aim of this research is to study the effects of biological pretreatment of oil palm frond (OPF) fiber using Phanerochaete chrysosporium and Trametes versicolor on the enzymatic saccharification of the biomass. The OPF fiber (40-60 mesh sizes) was inoculated with cultures of the two fungi and incubated at 27 °C for 4 weeks. The samples were taken after 1, 2, 3, and 4 weeks of incubation. Chemical components of the biomass after pretreatment were analyzed. The saccharification of the pretreated samples using cellulase and β-glucosidase was performed in a water bath shaker at 50 °C for 48 hours. The concentration of reducing sugar increased with increasing of incubation time, either in those pretreated with culture of P. chrysosporium or with T. versicolor. Pretreatment of OPF fiber using single culture of T. versicolor for 4 weeks gave the highest reducing sugar yield (12.61% of dry biomass)

Arrhythmogenic gene remodelling in elderly patients with type 2 diabetes with aortic stenosis and normal left ventricular ejection fraction

New Findings What is the central question of this study? Type 2 diabetes is associated with a higher rate of ventricular arrhythmias compared with the non‐diabetic population, but the associated myocardial gene expression changes are unknown; furthermore, it is also unknown whether any changes are attributable to chronic hyperglycaemia or are a consequence of structural changes. What is the main finding and its importance? We found downregulation of left ventricular ERG gene expression and increased NCX1 gene expression in humans with type 2 diabetes compared with control patients with comparable left ventricular hypertrophy and possible myocardial fibrosis. This was associated with QT interval prolongation. Diabetes and associated chronic hyperglycaemia may therefore promote ventricular arrhythmogenesis independently of structural changes. Type 2 diabetes is associated with a higher rate of ventricular arrhythmias, and this is hypothesized to be independent of coronary artery disease or hypertension. To investigate further, we compared changes in left ventricular myocardial gene expression in type 2 diabetes patients with patients in a control group with left ventricular hypertrophy. Nine control patients and seven patients with type 2 diabetes with aortic stenosis undergoing aortic valve replacement had standard ECGs, signal‐averaged ECGs and echocardiograms before surgery. During surgery, a left ventricular biopsy was taken, and mRNA expressions for genes relevant to the cardiac action potential were estimated by RT‐PCR. Mathematical modelling of the action potential and calcium transient was undertaken using the O'Hara–Rudy model using scaled changes in gene expression. Echocardiography revealed similar values for left ventricular size, filling pressures and ejection fraction between groups. No difference was seen in positive signal‐averaged ECGs between groups, but the standard ECG demonstrated a prolonged QT interval in the diabetes group. Gene expression of KCNH2 and KCNJ3 were lower in the diabetes group, whereas KCNJ2 , KCNJ5 and SLC8A1 expression were higher. Modelling suggested that these changes would lead to prolongation of the action potential duration with generation of early after‐depolarizations secondary to a reduction in density of the rapid delayed rectifier K+ current and increased Na+–Ca2+ exchange current. These data suggest that diabetes leads to pro‐arrythmogenic changes in myocardial gene expression independently of left ventricular hypertrophy or fibrosis in an elderly population

CakeVR: A social virtual reality (VR) tool for co-designing cakes

Cake customization services allow clients to collaboratively personalize cakes with pastry chefs. However, remote (e.g., email) and in-person co-design sessions are prone to miscommunication, due to natural restrictions in visualizing cake size, decoration, and celebration context. This paper presents the design, implementation, and expert evaluation of a social VR application (CakeVR) that allows a client to remotely co-design cakes with a pastry chef, through real-time realistic 3D visualizations. Drawing on expert semi-structured interviews (4 clients, 5 pastry chefs), we distill and incorporate 8 design requirements into our CakeVR prototype. We evaluate CakeVR with 10 experts (6 clients, 4 pastry chefs) using cognitive walkthroughs, and fnd that it supports ideation and decision making through intuitive size manipulation, color/favor selection, decoration design, and custom celebration theme fitting. Our fndings provide recommendations for enabling co-design in social VR and highlight CakeVR’s potential to transform product design communication through remote interactive and immersive co-design