Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel

Effects of malondialdehyde (MDA)-induced modification on water distribution in fish myofibrillar proteins (MP) gels were investigated using nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The oxidative modifications of MP gels were evaluated by surface hydrophobicity, gel strength, water holding capacity (WHC), scanning electron microscopy (SEM) and SDS-PAGE. Influence of heating procedure on water distribution and functional properties of modified MP gels was also investigated. Results from NMR and MRI indicated that the water functionality was strongly affected by the modification level, which corresponded to the changes of water holding capacity of MP upon MDA modification. Compared with unmodified MP gels, the T relaxation times of modified sample increased significantly, indicating an alteration of water-protein interaction upon MDA-induced modification. The fraction of P declined from 7.66% to 0.15% as the MDA addition increased from 0 to 50 mM. Moreover, the relaxation components T disappeared with the addition of MDA mainly due to enhanced protein flexibility and surface hydrophobicity. Besides, the P (free water) of heated MP samples increased by 5.41 times compared with that of unheated MP samples

Neuroform stent-assisted coiling of large and giant intracranial aneurysms: Angiographic and clinical outcomes in 71 consecutive patients

Background: Large and giant aneurysms still remain a therapeutic challenge both surgically and endovascularly. Objective: The authors report their clinical experience and follow-up results using Neuroform stent, as an adjunct in the treatment of large and giant aneurysms. Materials and Methods: A total of 71 consecutive patients with 72 large or giant intracranial aneurysms were treated with the Neuroform stent-assisted coiling. Both sequential technique and parallel technique were used. In all cases, embolization was completed by packing the aneurysm sac with a variety of commercially available coils. The technical feasibility of the procedure, procedure-related complications, angiographic results, clinical outcome, and follow-up angiography were evaluated. Results: In all the patients, the Neuroform stent system was delivered and deployed accurately, and occlusion was achieved. Immediate angiography demonstrated complete occlusion of the aneurysm in 59.7% of the patients, neck remnant in 26.4%, and incomplete occlusion in 13.9%. Procedure-related complication, morbidity, and mortality were 15.3, 4.2, and 1.4%, respectively. Favorable clinical outcome (modified Rankin Scale score 0-2) was observed in 83.3% of the patients (average follow-up time: 37.1 months). None of the treated aneurysm had rebleeding. Angiography follow-up was obtained in 81.7% (58/71 patients; 59/72 aneurysms; average follow-up time, 43.2 months). The overall recanalization rate was 28.8%. No delayed coil or stent migration was found. In-stent stenosis occurred as a delayed complication in one patient. Conclusions: The Neuroform stent-assisted coiling for large and giant intracranial aneurysms is safe and feasible with comparable incidences of morbidity and mortality

Effect of vacuum storage on the freshness of grass carp (Ctenopharyngodon idella) fillet based on normal and electronic sensory measurement

The aim of this study was to investigate the freshness of grass carp fillets by using vacuum packaging. Freshness indicator of grass carp was determined by several parameters including total volatile basic nitrogen, pH, color, and total bacterial count, sensory evaluation by panelist, odors difference via the electronic nose (e-nose) and taste difference via the electronic tongue. The samples (grass carp fillets) were stored at 4 degrees C for 2 weeks under vacuum (50 and 30 kPa) and without vacuum. Sampling was performed every 2 days. All the results showed statistically significant difference between the grass carp fillet samples stored under vacuum and without vacuum conditions. In addition, e-nose and electronic tongue were able to measure and differentiate odors and taste developed during storage in vacuum and non-vacuum conditions

Novel technologies in utilization of byproducts of animal food processing: a review

China is one of the countries with most abundant livestock and poultry resources in the world. The average annual growth rate of output value of livestock and poultry industry reaches 13%, and the output value of livestock and poultry industry accounts for more than 35% of total agricultural output. A large number of byproducts are produced in animal slaughtering and processing operations. If livestock and poultry byproducts are effectively utilized, this will make a huge contribution to GDP. At the same time, aquaculture is China's pillar industry. During fish processing, a large number of byproducts (including fish heads, fish skins, fish bones, fish scales, and viscera) are produced, which weighs approximately 40-55% of the raw fish. The byproducts of freshwater fish are more than 2.5 million tons per annum, most of which are not used. The effective use of byproducts has a direct influence on China's economic and environmental pollution. The nonuse or underutilization of byproducts not only leads to loss of potential revenue, but also results in to an increase in these products and their disposal costs. This paper makes a comprehensive review of the research progress of animal byproduct utilization to date, and aims to provide reference for the utilization and research of animal byproducts

Influence of linoleic acid-induced oxidative modification on gel properties of myofibrillar protein from silver carp (Hypophthalmichthys molitrix) muscle

Oxidation extent of myofibrillar protein (MP) from silver carp (Hypophthalmichthys molitrix) was affected by the content and type of lipid peroxidation (LPO) products. Oxidized linoleic acid (OLA) was selected as a main representative of lipid peroxidation to investigate the effects of oxidative modification of LPO products on MP structure. Structural changes of the oxidized myofibrillar protein were evaluated by the contents of carbonyl and total sulfhydryls, surface hydrophobicity, SDS-PAGE and Fourier transform infrared spectroscopy. Heating procedure was also applied for further evaluation of gelling properties. The results from SDS-PAGE indicated that aggregation and denaturation of myosin occurred in the oxidized system. The presence of OLA intensified oxidation-initiated loss of a-helix conformation as well as tertiary structure of MP. With the addition of OLA concentration less than 3\ua0mM, a remarkably enhanced gelling capacity of MP was observed. While the excessive covalent bond (OLA\ua0>\ua05\ua0mM) could lead to the breakage of protein-protein bonds, causing the collapse of the gel structure. The gelation procedure induced by OLA involved simultaneous protein oxidation and internal cross-linking

Infusion of CO2 in a solid food: a novel method to enhance the low-frequency ultrasound effect on immersion freezing process

In this study, influence of infusion of CO (ICO) in a model solid food system (gelatin gel) was investigated during low-frequency ultrasound (LFU) assisted immersion freezing process. Low-frequency ultrasound will cause a rapid gas bubble formation in the CO infused food matrix enhancing the ice crystal nucleation. The freezing time, ice crystal size distribution and physico-chemical properties in the treated sample were investigated by Confocal Laser Scanning microscopy (CLSM), low-field NMR (LF-NMR), SEM, DSC, FTIR and TPA. The results indicated that infused CO can significantly (p < 0.05) decrease the freezing time and ice crystal size. The freeze-thawed samples subjected to combined ICO and LFU treatment had significantly (p < 0.05) lower water loss and higher gel strength and texture properties than the sample with LFU treatment only. LF-NMR study demonstrated that the combined treatment also influenced the water mobility and distribution of freeze-thawed samples. Compared to control sample, secondary structure of gelatin proteins of all the frozen samples changed significantly, α-helix decreased, while β-sheet and random coil increased. Industrial relevance The existence of CO in the samples promoted the crystallization of ice in solid food model during ultrasound assisted freezing process. Thus, the infusion of CO will have promising application in freezing of real foods (such as fruits and vegetables, dough, and fish)

Swift-Mapping: Online Neural Implicit Dense Mapping in Urban Scenes

Online dense mapping of urban scenes is of paramount importance for scene understanding of autonomous navigation. Traditional online dense mapping methods fuse sensor measurements (vision, lidar, etc.) across time and space via explicit geometric correspondence. Recently, NeRF-based methods have proved the superiority of neural implicit representations by high-fidelity reconstruction of large-scale city scenes. However, it remains an open problem how to integrate powerful neural implicit representations into online dense mapping. Existing methods are restricted to constrained indoor environments and are too computationally expensive to meet online requirements. To this end, we propose Swift-Mapping, an online neural implicit dense mapping framework in urban scenes. We introduce a novel neural implicit octomap (NIO) structure that provides efficient neural representation for large and dynamic urban scenes while retaining online update capability. Based on that, we propose an online neural dense mapping framework that effectively manages and updates neural octree voxel features. Our approach achieves SOTA reconstruction accuracy while being more than 10x faster in reconstruction speed, demonstrating the superior performance of our method in both accuracy and efficiency

Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method

French fries were prepared by a combined method of pre-frying and pulsed-spouted microwave vacuum drying (PSMVD). The impact of pre-frying and PSMVD on the quality (oil content, color, texture, microstructure and shrinkage in volume) of French fries was studied and the sample was compared with that of only vacuum fried ones. The results indicated that the French fries prepared by the combined method had lower oil content (25%, db) than that of vacuum-fried sample (40%). Other property analysis also showed that the combined technique processed samples exhibited comparable food texture and color to that of vacuum fried samples, and had a porous microstructure with relatively smaller pore size. It was concluded that the combined method of pre-frying and PSMVD could be an alternative method to produce high quality French fries with low oil content. © 2016 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved

Functional Expression of the Arachis hypogaea L. Acyl-ACP Thioesterases AhFatA and AhFatB Enhances Fatty Acid Production in Synechocystis sp. PCC6803

Palmitoleic acid (C16:1) and stearic acid (C18:0) are precursors of polyunsaturated fatty acids, which are the focus of intensive global research due to their nutritional value, medicinal applications, and potential use as biofuel. Acyl-acyl carrier protein (ACP) thioesterases are intraplastidial enzymes that determine the types and amounts of fatty acids produced in plants and release fatty acids into the cytosol to be incorporated into glycerolipids. Based on amino acid sequence identity and substrate specificity, these enzymes are classified into two families, FatA and FatB. In this study, we cloned FatA and FatB thioesterases from Arachis hypogaea L. seeds and functionally expressed these genes, both individually and in tandem, in a blue-green alga Synechocystis sp. PCC6803. The heterologous expression of these genes in Synechocystis altered the fatty acid composition of lipids, resulting in a 29.5–31.6% increase in palmitoleic acid production and a 22.5–35.5% increase in stearic acid production. Moreover, the transgenic Synechocystis cells also showed significant increases in levels of oleic acid (C18:1, OA), linoleic acid (C18:2, LA), and α-linolenic acid (C18:3n3, ALA). These results suggest that the fatty acid profile of algae can be significantly improved by the heterologous expression of exogenous genes. This study not only provides insight into fatty acid biosynthesis, but also lays the foundation for manipulating the fatty acid content of cyanobacteria