Search Results (57)

Background/Objectives: Exercise capacity and patient prognosis are heavily influenced by comorbidities. However, the specific impact of individual comorbid conditions on objective measures of exercise performance remains insufficiently characterized. The study aimed to identify predictors of reduced physical capacity in patients qualified for cardiac rehabilitation. Methods: A single-center retrospective analysis was conducted on 518 patients qualified for cardiac rehabilitation. After excluding 51 post-cardiac surgery patients, cardiopulmonary exercise testing data from 425 patients (316 men, median age 63 years) were analyzed. Comorbidities data, peak oxygen uptake (peak VO₂), and the ventilation-to-carbon dioxide output slope (VE/VCO₂ slope) were evaluated. Results: A significantly reduced exercise capacity (peak VO₂ < 70% of the predicted value) was observed in 29.4% of patients, while an increased VE/VCO₂ slope (≥36) was noted in 20.8% of patients. Univariate logistic regression identified sex, heart failure, valvular disease, peripheral artery disease, diabetes mellitus (T2DM), chronic kidney disease (CKD), Charlson Comorbidity Index (CCI), left ventricular ejection fraction <50%, diastolic dysfunction, and anemia as predictors of both reduced peak VO₂ and a steeper VE/VCO₂ slope. Multivariate regression analysis further identified T2DM and CKD as independent predictors of reduced peak VO₂, while sex, CKD, and CCI were independent predictors of a steeper VE/VCO₂ slope. Conclusions: Among patients qualified for cardiac rehabilitation, patient’s sex, T2DM, CKD, and the CCI emerged as key predictors of reduced exercise capacity. Reduced peak VO₂ was more commonly observed in men, while women more frequently exhibited a steeper VE/VCO₂ slope, indicating potential sex-related physiological mechanisms influencing exercise performance. Full article

Geospatial Artificial Intelligence (GeoAI) offers a scalable solution for automating the generation and updating of volunteered geographic information (VGI) maps—addressing the limitations of manual contributions to crowd-source mapping platforms such as OpenStreetMap (OSM). This study evaluates the accuracy of GeoAI-generated buildings specifically, using two Generative Adversarial Network (GAN) models. These are OSM-GAN—trained on OSM vector data and Google Earth imagery—and OSi-GAN—trained on authoritative “ground truth” Ordnance Survey Ireland (OSi) vector data and aerial orthophotos. Altogether, we assess map feature completeness, shape accuracy, and positional accuracy and conduct qualitative visual evaluations using live OSM database features and OSi map data as a benchmark. The results show that OSi-GAN achieves higher completeness (88.2%), while OSM-GAN provides more consistent shape fidelity (mean HD: 3.29 m; σ = 2.46 m) and positional accuracy (mean centroid distance: 1.02 m) compared to both OSi-GAN and the current OSM map. The OSM dataset exhibits moderate average deviation (mean HD 5.33 m) but high variability, revealing inconsistencies in crowd-source mapping. These empirical results demonstrate the potential of GeoAI to augment manual VGI mapping workflows to support timely downstream applications in urban planning, disaster response, and many other location-based services (LBSs). The findings also emphasize the need for robust Quality Assurance (QA) frameworks to address “AI slop” and ensure the reliability and consistency of GeoAI-generated data. Full article

This study aimed to (i) investigate the effect of using grape water in the production of traditional sourdough; (ii) select seeds for use in laboratory-scale sourdough bread production; and (iii) assess the effect of incorporating fresh germinated seeds into recipe of organic sourdough bread on nutritional, technological, and sensory properties. The pH of both control (CSD, flour only) and boosted (BSD, supplemented with “grape water”) sourdough fell below 4.5 by day 3. After 10 days of back-slopping and fermentation, both sourdoughs harbored 9 log CFU/g of lactic acid bacteria, whereas yeast cell density in the CSD was 1 log cycle higher. Based on their high germination rates (~90%), lentil and wheat seeds were selected as additional ingredients (5%). Bread with germinated lentils (GL) and bread with germinated wheat (GW) were compared with control bread (without seeds). GL and GW breads showed gas cell areas of 28.6% and 18.1%, respectively, which were higher than the control. In addition, GL and GW received higher scores for taste (8.6) and softness (5.6), respectively. Additionally, GL contained more proteins (9.9%) and fewer lipids (0.3%) than the two other bread types, in addition to being potentially labeled as a “source of fiber”. Full article

3D (three-dimensional) property volume is an important data carrier for 3D land administration by using 3D cadastral technology, which can be used to express the legal space (property rights) scope matching with physical entities such as buildings and land. A 3D property volume is represented by a dense set of 3D coordinate points arranged in a predefined order and is displayed alongside the parcel map for reference and utilization by readers. To store a 3D property volume in the database, it is essential to record the connectivity relationships among the original 3D coordinate points, the associations between points and lines for representing boundary lines, and the relationships between lines for defining surfaces. Only by preserving the data structure that represents the relationships among points, lines, and surfaces can the 3D property volume in a parcel map be fully reconstructed. This approach inevitably results in the database storage volume significantly exceeding the original size of the point set, thereby causing storage redundancy. Consequently, this paper introduces a reversible 3D property volume compression coding method (called 3DPV-CC) to address this issue. By analyzing the distribution characteristics of the coordinate points of the 3D property volume, a specific rule for sorting the coordinate points is designed, enabling the database to have the ability of data storage and recovery by merely storing a reordered point set. The experimental results show that the 3DPV-CC method has excellent support capabilities for 3D property volumes of the vertical and slopped types, and can compress and restore the coordinate point set of the 3D property volume for drawing 3D parcel maps. The compression capacity of our method in the test is between 23.66% and 38.42%, higher than the general data compression methods (ZIP/7Z/RAR: 8.37–10.32%). By means of this method, land or real estate administrators from government departments can store 3D property volume data at a lower cost. This is conducive to enhancing the informatization level of land management. Full article

The wastage of by-products generated in the food industry is an issue that should be addressed by determining a second use for these products, with sourdough fermentation being the most popular technology used. The aim of this research was to evaluate the impact of adding agave bagasse (AB) and Lactococcus lactis NRRL B-50307 to sourdough that was later used in the formulation of bread rolls. Five treatments were tested: B1: wheat flour; BI2: wheat flour inoculated with L. lactis (1 × 10⁶ CFU/mL); C10: wheat flour + AB (10% w/w); T5: 5% AB + wheat flour inoculated with L. lactis (1 × 10⁶ CFU/mL); and T10: 10% AB + wheat flour inoculated with L. lactis (1 × 10⁶ CFU/mL). Sourdoughs were back-slopped daily for 6 days, dried in a climatic chamber, reactivated, and left to ferment for 24 h. Samples of each treatment of dried and reactivated sourdough were collected and tests for antioxidant activity (DPPH and ABTS), total amino acid content (OPA), and phenolic and flavonoid content were performed. Phenolic compounds and flavonoids decreased when the sourdough was dried (1.5 to 2.0 mg/g of quercetin); however, an increase in bioactive compounds was observed after reactivation, with the treatments with AB recording the highest values (2.5 mg/g). The DPPH and ABTS tests showed that T10 had the highest activity (25% and 23%, respectively). The OPA results showed an increment in amino acid content (2.0 mg lysine/g), indicating proteolysis. The fermentation curves showed that leavening time was achieved after 600 min of fermentation. AB addition did not affect the viscosity of the sourdough rolls. Sourdough with added AB and L. lactis provided a novel approach to achieve more sustainable baked goods. The drying process decreased the sourdough’s bioactive compounds, which were recovered after reactivation. Full article

Fermented strains play a crucial role in shaping the physicochemical properties and functionality of fermented cow’s milk. The natural fermentation system demonstrates a certain degree of stability and safety after undergoing continuous domestication. Fermented mare’s milk has been consumed for its intestinal health benefits in regions such as Xinjiang and Inner Mongolia in China. This consumption is closely related to the fermented strains present. Consequently, from the perspective of fermented strains, this study aimed to compare the microbiota diversity of naturally fermented mare’s milk with that of inoculated fermented cow’s milk, using it as a fermentation system to develop new functional fermented cow’s milk products. Water retention, rheology, texture, pH, and titration acidity were analyzed to evaluate the quality of fermented cow’s milk with the obtained transmission strain system. Importantly, the correlation between the property of fermented cow’s milk and the diversity of fermentation system has been thoroughly analyzed. The findings indicate that the gel property of fermented cow’s milk is not directly linked to the strain diversity or the core strain of fermentation. Instead, the abundance of Lactobacillus, Lactococcus, Hafnia-Obesumbacterium, Leuconostoc, Acetobacter, and Acinetobacter bacteria significantly influences the quality of fermented cow’s milk. Consequently, this study has successfully developed a new type of fermented cow’s milk and provided a reliable theoretical foundation for the functional enhancement of specialized fermented cow’s milk products. Full article

Since vehicle attitude cannot be readily measured, this paper designs a state observer based on the information available on the CAN bus. The attitude angle estimated in this way is not only robust in practical applications but can also replace an IMU sensor for accurate remaining fuel range prediction under complex driving conditions. The primary innovation of this work is the development of an extended Kalman filter (EKF)-based estimation of the vehicle pitch attitude angle and its deployment in real-world vehicle systems. Firstly, a vehicle longitudinal model considering the suspension dynamics is established, followed by a model-based extended Kalman filter (EKF) design. Then, the EKF algorithm is verified by a co-simulation using Simulink and CarSim of typical working conditions. Numerical tests indicate the effectiveness of the EKF algorithm, with the estimation error being below 0.5°. Finally, the proposed EKF is engineered to range-extended NETA electrical vehicles and applied for reliable remaining fuel range prediction. The mass-production application proves that the EKF observer can respond to changes in body pitch motion stably and rapidly, and the estimated error is less than 1.5°. Full article

Natural whey starter (NWS) is an undefined complex culture used in the production of Grana Padano and Parmigiano Reggiano PDO cheeses. The aim of this review is to discuss, in light of the latest research results, the role of NWS as a primary player in the cheese-making process, considering the microbial community scenario. NWS is traditionally produced by fermenting part of the whey collected at the end of a previous cheese-making process. The method used to produce NWS, based on the back-slopping principle, favors the selection of a microbiota composed mainly of thermophilic lactic acid bacteria. This method of preparation induces the survival of several different species and biotypes. The presence of such a mixture of strains facilitates the development of a natural starter characterized by a remarkable ability to adapt to non-standardized cheese-making parameters. NWS is a microbial community whose activity is not simply the result of the sum of the activities of individual microorganisms, but rather the activity of the community as a whole, in which each individual bacterial cell responds to the presence of the others. According to this traditional protocol, the NWS becomes the ‘microbiological bond’ between cheeses over time. Full article

Traditional villages (TVs) are clusters for the conservation of farming civilization heritage with multiple values. Studying their spatial distribution and driving mechanisms is conducive to formulating conservation and development strategies. In this study, 777 TVs in Yunnan Province were examined. Spatial analysis methods such as the nearest neighbor index (NNI), kernel density estimation (KDE), and Moran’s I were used to investigate their spatial distribution patterns. Twelve driving factors were selected from natural, spatial, social, and cultural aspects. The driving mechanisms affecting the distribution of TVs were explored by employing the geographically weighted regression (GWR) model and Geodetector combined with mathematical and statistical methods to systematically study the spatial autocorrelation and heterogeneity of TVs in Yunnan. The results of this study indicate that: (1) The 777 TVs in Yunnan Province are evidently clustered in the overall distribution, presenting a contiguous and concentrated distribution pattern of “3 high-density areas + multiple medium-density belts”. However, the distribution of TVs is unbalanced. The spatial distribution is significantly positively correlated globally, and there exist three types of clustering in local areas. (2) The spatial layout of TVs in Yunnan Province is jointly influenced by multiple factors, with obvious spatial heterogeneity. Regional cultural factors are the key ones. TVs tend to be distributed in areas with medium–high elevation, flat slops, sunny slopes, moderate precipitation and temperatures, and a certain distance from water sources and roads. A large number of TVs are distributed in areas with a high proportion of ethnic minorities. (3) The main factors affecting the distribution of national-level TVs in Yunnan are intangible cultural heritage, cultural relic protection units, followed by factors such as transportation, slope, and elevation. The interaction between intangible cultural heritage (X11) and cultural relic protection units (X12) reveals the strongest interactive driving force. This study reveals the diverse characteristics of the spatial distribution of national-level TVs in Yunnan and their influencing mechanisms, which can provide a scientific decision-making basis for the future protection and development of TVs in Yunnan and guide the sustainable development of TV cultural heritage clusters. Full article

The importance of the valorization of industrial by-products has led to increasing research into their reuse. In this research, the innovative by-product okara oat flour, derived from the vegetable beverage industry, was studied. Oat okara sourdough was also produced and evaluated. The microbiological identification and typing involved bacterial and yeast isolates from both flour and sourdough. Untargeted metabolomics allowed the identification of biomarkers of fermented flour, such as phenolic classes, post-fermentation metabolites, fatty acids, and amino acids. The microorganisms most found were Weissella confusa, Enterococcus faecium, Pediococcus pentosaceus, and Pichia kudriavzevii, while Saccharomyces cerevisiae appeared only at the end of the sourdough’s back-slopping. Untargeted metabolomics identified a total of 539 metabolites, including phenolic compounds, lipids, amino acids, and organic acids. An increase in polyphenols released from the food matrix was detected, likely because of the higher bio-accessibility of phenolic metabolites promoted by microbial fermentation. Fermentation led to an increase in isoferulic acid, p-coumaric acid, sinapic acid, and a decrease in amino acids, which can be attributed to the metabolism of lactic acid bacteria. Some key markers of the fermentation process of both lactic acid bacteria and yeast were also measured, including organic acids (lactate, succinate, and propionate derivatives) and flavor compounds (e.g., diacetyl). Two bioactive compounds, such as gamma-aminobutyric acid and 3-phenyl-lactic acid had accumulated at the end of fermentation. Taken together, our findings showed that oat okara flour can be considered an excellent raw material for formulating more sustainable and functional foods due to fermentation promoted by autochthonous microbiota. Full article

Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slopping. This study evaluated four natural viili starters as sources of lactic acid bacteria for dairy production. Back-slopping activation of the studied viili samples was monitored through pH and titratable acidity measurements and enumeration of mesophilic lactic acid bacteria. Sixty lactic acid bacteria isolates were collected, molecularly identified, and assayed for acidification performance, enzymatic activities, production of exopolysaccharides (EPSs), presence of the histidine decarboxylase (hdcA) gene of Gram-positive bacteria, and production of bacteriocins. A neat predominance of Lactococcus lactis emerged among the isolates, followed by Enterococcus faecalis, Enterococcus faecium, Enterococcus durans, Enterococcus lactis, and Lactococcus cremoris. Most isolates exhibited proteolytic activity, whereas only a few enterococci showed lipase activity. Five isolates identified as L. cremoris, L. lactis, and E. faecalis showed a good acidification performance. Most of the isolates tested positive for leucine arylamidase, whereas only one E. durans and two L. lactis isolates were positive for valine arylamidase. A few isolates also showed a positive reaction for beta-galactosidase and alpha- and beta-glucosidase. None of the isolates produced EPSs or bacteriocins. The hdcA gene was detected in five isolates identified as L. lactis and E. faecium. A few L. cremoris and L. lactis isolates for potential use as starter or adjunct cultures for dairy processing were finally identified. Full article

The remarkable global diversity in long-ripened cheese production can be attributed to the adaptability of the cheese microbiota. Most cheese types involve intricate microbial ecosystems, primarily represented by lactic acid bacteria (LAB). The present study aims to review the microbial community’s diversity in dairy fermentation processes, focusing on two famous Italian cheeses, Grana Padano and Parmigiano Reggiano, produced using natural whey starter (NWS). NWS, created by retaining whey from the previous day’s cheese batches, forms a microbiological connection between daily cheese productions. Through this technique, a dynamic microbiota colonizes the curd and influences cheese ripening. The back-slopping method in NWS preparation ensures the survival of diverse biotypes, providing a complex microbial community in which interactions among microorganisms are critical to ensuring its technological functionality. As highlighted in this review, the presence of microbial cells alone does not guarantee technological relevance. Critical microorganisms can grow and colonize the curd and cheese. This complexity enables NWS to adapt to artisanal production technologies while considering variations in raw milk microbiota, inhibitory compounds, and manufacturing conditions. This critical review aims to discuss NWS as a key factor in cheese making, considering microbial communities’ ability to evolve under different selective pressures and biotic and abiotic stresses. Full article

Background and Objectives: Lean body mass loss after bariatric surgery (BS) is remarkable, despite an effective long-term mass reduction and significant declines in comorbidities. A person’s functional capacity is adversely affected when their skeletal muscle strength declines by up to 30%. This study aimed to assess the isokinetic trunk muscle strength and fatigue rate in individuals after BS. Materials and Methods: This study included fifty-eight patients, both male and female, ranging in age from 19 to 45. Twenty-seven individuals had BS and twenty-seven healthy people served as the control group. The primary outcomes were the measurement of the concentric and eccentric isokinetic muscle strength of the trunk flexor and extensor muscles. An isokinetic dynamometer (Biodex Rehabilitation and Testing System 3) was used for the assessment of the isokinetic muscle strength. Noraxon EMG was used to determine a secondary outcome, which was the median frequency slop (MF/time) and root mean square slop (RMS/time) of the lumbar erector spinea muscle at 50% of the Maximum Voluntary Isometric Contraction (MVIC). Outcome measures were assessed for both groups. Results: Compared to the control group, the bariatric group showed a lower mean value of both concentric and eccentric isokinetic muscle strength for the flexor and extensor trunk muscles (p < 0.05). In terms of the EMG fatigue rate, the RMS slope increased significantly more than that of the control group, while the MF slope decreased (p > 0.05). Conclusions: The current study found that, in comparison to the healthy subjects, the BS group showed reduced levels of fatigue and isokinetic strength in the trunk muscles. Based on these results, it is recommended that individuals who underwent BS take part in tailored rehabilitation programs to avoid potential musculoskeletal issues in the future. Full article

The literature offers limited information on the effect of obesity on the rate of force development (RFD), a critical parameter for mobility in older adults. The objectives of this study were to explore the influence of obesity on the RFD in older adults and to examine the association between this neuromuscular parameter and walking speed. The participants (42 older adults) were classified into two groups: the control group (CG, n = 22; mean age = 81.13 ± 4.02 years; body mass index (BMI) = 25.13 ± 3.35 kg/m²), and the obese group (OG, n = 20; mean age = 77.71 ± 2.95 years; BMI = 34.46 ± 3.25 kg/m²). Walking speed (m/s) was measured using the 10 m walking test. Neuromuscular parameters of the plantar flexors were evaluated during a maximal voluntary contraction test using a dynamometer. The RFD was calculated from the linear slop of the force–time curve in the following two phases: from the onset of the contraction to 50 ms (RFD_0–50) and from 100 to 200 ms (RFD_100–200). The gait speed was lower in the OG compared to the CG (p < 0.001). The RFD_50/100 and RFD_100/200 were lower in the OG compared to the CG (p < 0.001). The RFD_50/100 was found to be the predominant influencer on gait speed in the OG. In conclusion, obesity negatively impacts the RFD in older adults and RFD stands out as the primary factor among the studied parameters influencing gait speed. Full article

The present study proposes a preliminary analysis method for rock mass joint acquisition, analysis, and slope stability assessment based on unmanned aerial vehicle (UAV) photogrammetry to extract the joint surface attitude in Geographic Information Systems (GIS). The method effectively solves the difficulties associated with the above issues. By combining terrain-following photogrammetry (TFP) and perpendicular and slope surface photogrammetry (PSSP), the three-dimensional (3D) information can be efficiently obtained along the slope characteristics’ surface, which avoids the information loss involved in traditional single-lens aerial photography and the information redundancy of the five-eye aerial photography. Then, a semi-automatic geoprocessing tool was developed within the ArcGIS Pro 3.0 environment, using Python for the extraction of joint surfaces. Multi-point fitting was used to calculate the joint surface attitude. The corresponding attitude symbols are generated at the same time. Finally, the joint surface attitude information is used to perform stereographic projection and kinematic analysis. The former can determine the dominant joint group, and the latter can obtain the probability of four types of failure, including planar sliding, wedge sliding, flexural toppling, and direct toppling. The integrated stability evaluation method studied in this paper, which combines a 3D interpretation of UAV and GIS stereographic projection statistical analysis, has the advantages of being efficient and user-friendly, and requires minimal prior knowledge. The results can aid in the geological surveys of slopes and guide engineering practices. Full article