Search Results (17)

This study investigated the effects of Lactococcus lactis subsp. 1.2472 (L)-, Streptococcus thermophilus 1.2718 (S)-, and thermostable Lactobacillus rhamnosus HCUL 1.1901-1912 (T)-fermented rice flour with inoculum levels of 3–11% (w/w) on rice bread staling. Optimal staling resistance was achieved, as follows: 9% L-fermented rice bread (LRB), 7% T-fermented rice bread (TRB), and 5% S-fermented rice bread (SRB). Lactic acid bacteria-fermented rice flour significantly enhanced hydration properties. LF-NMR analysis revealed that T₂₁ (strongly bound water) and T₂₂ (weakly bound water) relaxation times decreased, while T₂₃ (free water) increased with prolonged storage. Fermented-rice-flour groups had significantly more strongly bound water than the control group on 7 d. The optimized formulations exhibited exceptional volumetric stability with specific volume change rates of 17.63% (LRB), 17.60% (TRB), and 19.58% (SRB), coupled with maximal porosities of 10.34%, 9.05%, and 9.41%, respectively. This study provides a theoretical foundation for improving rice bread’s anti-staling properties. Full article

This paper introduces a novel Gramian-based quantitative metric to evaluate the disturbance rejection capabilities of linear unstable systems. The proposed metric addresses key limitations of the previously introduced degree of disturbance rejection (DoDR) metrics, including their dependency on the final time and numerical problems arising from differential equation computations. Specifically, this study defines the steady-state solution of the DoDR metric, which avoids numerical issues by relying only on solving four algebraic equations, even when the Gramian matrices diverge. This study further strengthens its contributions by providing rigorous mathematical proofs supporting the proposed method, ensuring a strong theoretical foundation. The derived results demonstrate that the proposed metric represents the sum of the steady-state input energies required to reject the disturbances in the asymptotically stable and anti-stable subsystems. Numerical examples demonstrated that the proposed metric maintained the physical meaning of the original DoDR while offering practical computational advantages. This study represents a significant step toward the efficient and reliable assessment of disturbance rejection capabilities in unstable systems. Full article

The target of traditional immunological detection methods for milk allergens is usually the whole β-lactoglobulin molecule. However, thermal processes and hydrolysis can destroy the epitope of β-lactoglobulin and interfere with its accurate detection and labeling in prepackaged foods, posing a health risk to milk-allergic patients. There currently remains a need to excavate and locate recognition sites for β-lactoglobulin in thermally processed and hydrolyzed products. Therefore, a stable epitope of β-lactoglobulin (CAQKKIIAEKTKIPAVFKIDA) was selected as the ideal recognition site, and an indirect competitive enzyme-linked immunosorbent assay (ELISA) was developed using an antibody against this stable β-lactoglobulin epitope in order to improve the detection of β-lactoglobulin in thermally processed and hydrolyzed foods in this study. The stable epitope of β-lactoglobulin was selected using a molecular dynamics simulation, and the binding ability of anti-stable epitope antibodies was characterized using indirect ELISA and indirect competitive ELISA. The limit of detection (LOD) and limit of quantitation (LOQ) of the established ELISA were 0.25 and 1.07 mg·kg⁻¹, respectively. Furthermore, the developed ELISA only showed cross-reactivity to goat milk among 23 common foods, therefore exhibiting high specificity to bovine β-lactoglobulin. In addition, the developed ELISA was able to effectively detect β-lactoglobulin residue in processed commercial foods and hydrolyzed formula milk powder. Our findings provide a novel strategy for accurately detecting milk allergens based on stable epitope recognition in thermally processed and hydrolyzed foods. Full article

As an anti-staling agent in bread, the desorption isotherm of polydextrose has not been studied due to a very long equilibrium time. The adsorption and desorption isotherms of five Chinese polydextrose products were measured in the range of 0.1–0.9 a_w and 20–35 °C by a dynamic moisture sorption analyzer. The results show that the shape of adsorption and desorption isotherms was similar to that of amorphous lactose. In the range of 0.1–0.8 a_w, the hysteresis between desorption and adsorption of polydextrose was significant. The sorption isotherms of polydextrose can be fitted by seven commonly used models, and our developed seven-parameter polynomial, the adsorption equations of generalized D’Arcy and Watt (GDW) and Ferro-Fontan, and desorption equations of polynomial and Peleg, performed well in the range of 0.1–0.9 a_w. The hysteresis curves of polydextrose at four temperatures quickly decreased with a_w increase at a_w ˂ 0.5, andthereafter slowly decreased when a_w ≥ 0.5. The polynomial fitting hysteresis curves of polydextrose were divided into three regions: ˂0.2, 0.2–0.7, and 0.71–0.9 a_w. The addition of 0–10% polydextrose to rice starch decreased the surface adsorption and bulk absorption during the adsorption and desorption of rice starch, while it increased the water adsorption value at a_w ≥ 0.7 due to polydextrose dissolution. DSC analysis showed that polydextrose as a gelling agent inhibited the retrogradation of rice starch, which could be used to maintain the quality of cooked rice. Full article

The purpose of this study is to clarify the role of IL-33 in the immune response to angiostrongyliasis, especially in terms of antibody production and isotype switching. In our experiment, C57BL/6 mice were each infected with 35 infectious larvae and were divided into groups that received an intraperitoneal injection of IL-33, anti-IL-33 monoclonal antibody (mAb), or anti-ST2 mAb 3 days post-infection (dpi) and were subsequently administered booster shots at 5-day intervals with the same dose. Serum samples from each group were collected weekly for ELISA assays. The levels of total IgG, IgG1, and IgG3 were significantly increased in A. cantonensis-infected mice that were treated with IL-33, and the levels decreased significantly in infected groups treated with anti-IL-33 or anti-ST2 mAb. These results suggest that IL-33 may play a critical role in the pathogenesis of human angiostrongyliasis and could be useful for understanding protective immunity against this parasitic infection. Full article

In this study, Lactococcus lactis lactis subspecies 1.2472, Streptococcus thermophilus 1.2718, and thermostable Lactobacillus rhamnosus HCUL 1.1901–1912 were used to ferment rice flour for preparing rice bread. The characteristics of fermented rice bread were studied to elucidate the mechanism by which fermentation improves the anti-staling ability of rice bread. The amylose content of rice flour increased after fermentation. The peak viscosity, attenuation value, final viscosity, recovery value, and gelatinization temperature decreased. Amylopectin was partially hydrolyzed, and the amylose content decreased. The crystallinity of starch decreased, and the minimum crystallinity of Lactococcus lactis subsp. lactis fermented rice starch (LRS) was 11.64%. The thermal characteristics of fermented rice starch, including To, Tp, Tc, and ΔH, were lower than RS (rice starch), and the △H of LRS was the lowest. Meanwhile, LRS exhibited the best anti-staling ability, and with a staling degree of 43.22%. The T₂₂ of the LRF rice flour dough was lower, and its moisture fluidity was the weakest, indicating that moisture was more closely combined with other components. The texture characteristics of fermented rice bread were improved; among these, LRF was the best: the hardness change value was 1.421 times, the elasticity decrease was 2.35%, and the chewability change was 47.07%. There, it provides a theoretical basis for improving the shelf life of bread. Full article

A sero-epidemiology study was conducted in Dhaka, Bangladesh between January 2020 and February 2021 to assess the immune responses to ETEC infection in adults and children. (1) Background: Enterotoxigenic Escherichia coli infection is a main cause of diarrheal disease in endemic countries. The characterization of the immune responses evoked by natural infection can guide vaccine development efforts. (2) Methods: A total of 617 adult and 480 pediatric diarrheal patients were screened, and 43 adults and 46 children (below 5 years of age) with an acute ETEC infection completed the study. The plasma samples were analyzed for antibody responses against the ETEC toxins. (3) Results: Heat-stable toxin (ST)-positive ETEC is the main cause of ETEC infection in adults, unlike in children in an endemic setting. We detected very low levels of anti-ST antibodies, and no ST-neutralizing activity. However, infection with ETEC strains expressing the heat-labile toxin (LT) induced systemic antibody responses in less than 25% of subjects. The antibody levels against LTA and LTB, as well as cholera toxin (CT), correlated well. The anti-LT antibodies were shown to have LT- and CT- neutralizing activity. The antibody reactivity against linear LT epitopes did not correlate with toxin-neutralizing activity. (4) Conclusions: Unlike LT, ST is a poor antigen and even adults have low anti-ST antibody levels that do not allow for the detection of toxin-neutralizing activity. Full article

COPD is a leading cause of mortality and morbidity worldwide and is associated with a high socioeconomic burden. Current treatment includes the use of inhaled corticosteroids and bronchodilators, which can help to improve symptoms and reduce exacerbations; however, there is no solution for restoring lung function and the emphysema caused by loss of the alveolar tissue. Moreover, exacerbations accelerate progression and challenge even more the management of COPD. Mechanisms of inflammation in COPD have been investigated over the past years, thus opening new avenues to develop novel targeted-directed therapies. Special attention has been paid to IL-33 and its receptor ST2, as they have been found to mediate immune responses and alveolar damage, and their expression is upregulated in COPD patients, which correlates with disease progression. Here we summarize the current knowledge on the IL-33/ST2 pathway and its involvement in COPD, with a special focus on developed antibodies and the ongoing clinical trials using anti-IL-33 and anti-ST2 strategies in COPD patients. Full article

Tobacco smoke exposure is a major environmental risk factor that facilitates the development and progression of asthma. Our previous study showed that CpG oligodeoxynucleotide (CpG-ODN) inhibits thymic stromal lymphopoietin (TSLP)-dendritic cells (DCs) to reduce Th2/Th17-related inflammatory response in smoke-related asthma. However, the mechanism underlying CpG-ODN -downregulated TSLP remains unclear. A combined house dust mite (HDM)/cigarette smoke extract (CSE) model was used to assess the effects of CpG-ODN on airway inflammation, Th2/Th17 immune response, and amount of IL-33/ST2 and TSLP in mice with smoke-related asthma induced by adoptive transfer of bone-marrow-derived dendritic cells (BMDCs) and in the cultured human bronchial epithelium (HBE) cells administered anti-ST2, HDM, and/or CSE. In vivo, compared to the HDM alone model, the combined HDM/CSE model had aggravated inflammatory responses, while CpG-ODN attenuated airway inflammation, airway collagen deposition, and goblet cell hyperplasia and reduced the levels of IL-33/ST2, TSLP, and Th2/Th17-cytokines in the combined model. In vitro, IL-33/ST2 pathway activation promoted TSLP production in HBE cells, which could be inhibited by CpG-ODN. CpG-ODN administration alleviated Th2/Th17 inflammatory response, decreased the infiltration of inflammatory cells into the airway, and improved the remodeling of smoke-related asthma. The underlying mechanism may be that CpG-ODN inhibits the TSLP-DCs pathway by downregulating the IL-33/ST2 axis. Full article

Litchi (Litchi chinensis Sonn.) is susceptible to infection by Peronophythora litchi post storage, which rapidly decreases the sensory and nutritional quality of the fruit. In this study, the effects of nanosilver (Ag-NP) solution treatment on the shelf life of litchi fruit and the inhibition of P. litchi were examined, and the underlying mechanisms were discussed. For investigations, we used one variety of litchi (‘Feizixiao’), dipping it in different concentrations of Ag-NP solution after harvesting. Meanwhile, we treated P. litchi with different concentrations of Ag-NP solution. According to the data analysis, litchi treated with 400 μg/mL Ag-NPs and stored at 4 °C had the highest health rate and the lowest browning index among all the samples. In the same trend, treatment with 400 μg/mL Ag-NPs produced the best results for anthocyanin content, total soluble solids content, and titratable acidity content. Additionally, according to the results of the inhibition test, 800 μg/mL Ag-NP solution had a 94.97% inhibition rate against P. litchi. Within 2–10 h following exposure to 400 μg/mL Ag-NP solution, the contents of superoxide dismutase, peroxidase, and catalase in P. litchi gradually increased and peaked, followed by a gradual decline. At this time, the integrity of the cell membrane of P. litchi could be broken by Ag-NP solution, and the sporangia showed deformed germ tubes and abnormal shapes. Taken together, these results suggested that Ag-NP treatment inhibited respiration and P. litchi activity, which might attenuate litchi pericarp browning and prolong the shelf life of litchi. Accordingly, Ag-NPs could be used as an effective antistaling agent in litchi fruit and as an ecofriendly fungicide for the post-harvest control of litchi downy blight. This study provides new insights into the application of Ag-NP as an antistaling agent for fruit storage and as an ecofriendly fungicide. Full article

Clean label is an important trend in the food industry. It aims at washing foods of chemicals perceived as unhealthy by consumers. Microorganisms are present in many foods (usually fermented), they exhibit a diversity of metabolism and some can bring probiotic properties. They are usually well considered by consumers and, with progresses in the knowledge of their physiology and behavior, they can become very precise tools to produce or degrade specific compounds. They are thus an interesting means to obtain clean label foods. In this review, we propose to discuss some current research to use microorganisms to produce clean label foods with examples improving sensorial, textural, health and nutritional properties. Full article

Windcatchers are considered as promising passive ventilation and cooling strategy, but the ventilation performance of this system is still of concern in areas with low speed and unpredictable winds. The air short circuiting in windcatchers can reduce its ventilation performance and ability to introduce clean air and remove stale air. The current work aimed to evaluate the indoor environmental quality (IEQ) performance of a two-sided windcatcher fitted with an anti-short-circuit device (ASCD) for improving its performance in low wind speed conditions. Computational Fluid Dynamics (CFD) simulations were performed for different ASCD configurations. The CFD method was verified using grid-sensitivity analysis and validated by comparing the simulation results with wind tunnel data. The results indicated that the average difference between CFD results and previous experimentation was below 10%, therefore indicating good agreement. Building on the findings of the previous research, the study focused on evaluating the impact of the length of ASCD on the achieved fresh air supply rates and air change rate. The length of the ASCD was varied between 5 cm to 50 cm, while the angle was maintained at 80°. The shorter ASCD was still able to minimize the fresh supply airflow short-circuiting to the exhaust stream, and at the same time, it would also require a smaller ceiling space for installation and lower material cost. Hence, the 15 cm ASCD with 80° angle was selected for further analysis in this study. Then, consideration of low wind speed and various directions were studied to evaluate the ventilation performance of windcatcher with ASCD. The study simulated wind speeds between 0.5–2 m/s and two wind directions. Based on the assessment of IEQ factors, including mean age of air and percentage of dead zone, a 0° incident angle demonstrated slightly better results. The achieved fresh air supply rates ranged between 180 L/s to 890 L/s in 45° wind angle, while, for 0°, these values were from 160 L/s to 642 L/s. Likewise, the range of air change rates (ACH) was from 8 ACH to 32 ACH in 0° wind angle and increased to 9 ACH and then to 45 ACH in 45° wind angle. Full article

The formula and processing parameters for gluten-free rice bread were optimized using a factorial design, including a center point. Gum concentration (GC), water amount (WA), mixing time (MT), and fermentation time (FT) were selected as factors, and two levels were used for each factor: 1 and 2% for GC; 80 and 100 g for WA; 5 and 10 min for MT; and 30 and 60 min for FT. The WA and FT were identified as the most significant factors in determining the quality of gluten-free rice bread with tamarind gum. Thus, the optimized formula and processing conditions for maximizing bread volume and minimizing bread firmness were 1% gum, 100 g water, 5 min MT, and 60 min FT. The addition of an anti-staling enzyme reduced the increase in bread firmness and the enthalpy of starch retrogradation, suggesting its potential for successful application in commercially manufactured rice bread with tamarind gum. Full article

This paper links the celebrated Cauchy’s interlacing theorem of eigenvalues for partitioned updated sequences of Hermitian matrices with stability and convergence problems and results of related sequences of matrices. The results are also applied to sequences of factorizations of semidefinite matrices with their complex conjugates ones to obtain sufficiency-type stability results for the factors in those factorizations. Some extensions are given for parallel characterizations of convergent sequences of matrices. In both cases, the updated information has a Hermitian structure, in particular, a symmetric structure occurs if the involved vector and matrices are complex. These results rely on the relation of stable matrices and convergent matrices (those ones being intuitively stable in a discrete context). An epidemic model involving a clustering structure is discussed in light of the given results. Finally, an application is given for a discrete-time aggregation dynamic system where an aggregated subsystem is incorporated into the whole system at each iteration step. The whole aggregation system and the sequence of aggregated subsystems are assumed to be controlled via linear-output feedback. The characterization of the aggregation dynamic system linked to the updating dynamics through the iteration procedure implies that such a system is, generally, time-varying. Full article

Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry. Full article