Parallel and distributed computing models on a graphics processing unit to accelerate simulation of membrane systems

Membrane systems are parallel distributed computing models that are used in a wide variety of areas. Use of a sequential machine to simulate membrane systems loses the advantage of parallelism in Membrane Computing. In this paper, an innovative classification algorithm based on a weighted network is introduced. Two new algorithms have been proposed for simulating membrane systems models on a Graphics Processing Unit (GPU). Communication and synchronization between threads and thread blocks in a GPU are time-consuming processes. In previous studies, dependent objects were assigned to different threads. This increases the need for communication between threads, and as a result, performance decreases. In previous studies, dependent membranes have also been assigned to different thread blocks, requiring inter-block communications and decreasing performance. The speedup of the proposed algorithm on a GPU that classifies dependent objects using a sequential approach, for example with 512 objects per membrane, was 82×, while for the previous approach (Algorithm 1), it was 8.2×. For a membrane system with high dependency among membranes, the speedup of the second proposed algorithm (Algorithm 3) was 12×, while for the previous approach (Algorithm 1) and the first proposed algorithm (Algorithm 2) that assign each membrane to one thread block, it was 1.8×.     

Neuropsychopharmacology of Emerging Drugs of Abuse: meta- and para-Halogen-Ring-Substituted α-PVP (“flakka”) Derivatives

Changes in the molecular structure of synthetic cathinones has led to an increase in the number of novel emerging drugs in the illicit drug market at an unprecedented rate. Unfortunately, little is known about the neuropsychopharmacology of recently emerged halogen-substituted α-PVP derivatives. Thus, the aim of this study was to investigate the role of para- and meta-halogen (F-, Cl-, and Br-) substitutions on the in vitro, in silico, and in vivo effects of α-pyrrolidinopentiophenone (α-PVP) derivatives. HEK293 cells expressing the human dopamine or serotonin transporter (hDAT and hSERT) were used for the uptake inhibition and transporter affinity assays. Molecular docking was used to model the interaction mechanism against DAT. Swiss CD-1 mice were used for the horizontal locomotor activity, open field test, and conditioned place preference paradigm. All compounds demonstrated potent DA uptake inhibition and higher DAT selectivity than cocaine. Meta-substituted cathinones showed higher DAT/SERT ratios than their para- analogs, which correlates with an increased psychostimulant effect in vivo and with different meta- and para-in silico interactions at DAT. Moreover, all compounds induced rewarding and acute anxiogenic effects in mice. In conclusion, the present study demonstrates the role of meta- and para-halogen substitutions in the mechanism of action and provides the first evidence of the rewarding and anxiety-like properties of halogenated α-PVP derivatives.     

Development of a dairy-based exopolysaccharide bioingredient

An exopolysaccharide (EPS)-producing Streptococcus thermophilus was used to develop an “all-dairy” ingredient with increased EPS content and greater functionality for dairy applications such as Mozzarella cheese. In laboratory-scale trials, milk protein hydrolysate (MPH), whey protein isolate (WPI) and whey protein hydrolysate (WPH) in reconstituted low-heat skim milk powder (LHSMP) were examined as additional dairy protein sources to increase the production of EPS. WPH supplementation resulted in the greatest EPS production. In batch fermentation, a medium based on LHSMP and WPH, combined with optimum conditions of temperature and pH, was used to obtain maximum production of EPS from S. thermophilus. EPS production was growth associated. The fermented biomass was harvested at the end of the exponential phase and freeze-dried. The reduced viable cell count and the retention of ropiness of the powder from the drying process enabled a higher level of EPS inoculation in a preliminary Mozzarella cheese manufacturing trial.     

Unleashing the potential of supercritical fluids for polymer processing in tissue engineering and regenerative medicine

One of the major scientific challenges that tissue engineering and regenerative medicine (TERM) faces to move from benchtop to bedside regards biomaterials development, despite the latest advances in polymer processing technologies.A variety of scaffolds processing techniques have been developed and include solvent casting and particles leaching, compression molding and particle leaching, thermally induced phase separation, rapid prototyping, among others. Supercritical fluids appear as an interesting alternative to the conventional methods for processing biopolymers as they do not require the use of large amounts of organic solvents and the processes can be conducted at mild temperatures. However, this processing technique has only recently started to receive more attention from researchers. Different processing methods based on the use of supercritical carbon dioxide have been proposed for the creation of novel architectures based on natural and synthetic polymers and these will be unleashed in this paper.     

Isolation and characterisation of antibacterial peptides derived from the f(164–207) region of bovine αS2-casein

A chymosin digest of sodium caseinate, which showed antibacterial activity against Listeria innocua, was fractionated using reverse phase high performance liquid chromatography and the purified antibacterial peptides were characterised by mass spectrometry, N-terminal amino acid sequencing and comparison to peptide masses of theoretical enzymic digests of milk proteins. Five antibacterial peptides, Cr1, Cr3, Cr4, Cr5 and Cr7 corresponding to amino acid residues 181–207, 180–207, 175–207, 164–207 and 172–207 of bovine α_S2-casein, respectively, were isolated. The minimal inhibitory concentration of peptides Cr1, Cr4 and Cr5 was determined against a range of Gram-positive and Gram-negative bacteria and showed similar activities to those of the bacteriocin peptide, nisin and the antibacterial peptide, lactoferricin B against certain Gram-positive bacteria. A partially purified chymosin digest of sodium caseinate (Cr_MIX) was prepared and observed to be heat stable for up to 15 min on exposure to 121 °C. Although Cr_MIX showed bactericidal activity against Salmonella Typhimurium in 0.1% (w/v) peptone medium, no antibacterial activity was observed when tested in skim milk at the same concentration.     

Effects of red beet extracts on protein and lipid oxidation,colour, microbial,sensory properties and storage stability of Turkish pastırma

Lipid oxidation and discoloration are two important problems in the storage of pastırma, a meat product. In this research, the usability of lyophilized red beet water extract (LRBWE) in cemen paste and its effects on the pastırma quality (especially colour, protein and lipid oxidation, microbial and sensory properties) were investigated during storage. Two trials were conducted; in trial 1, LRBWE was obtained, its various properties were designated and effects on the cemen paste of these extracts (0.0%, 0.4%, 0.6%, 0.8% 1.0% and 1.2%) were determined. In trial 2, pastırma with cemen paste containing 0.8%, 1.0% and 1.2% LRBWE were produced and stored at 4 ± 1 °C for 150 days. The LRBWE did not influence protein oxidation of pastırma, whereas increasing LRBWE level led to a decrease in lipid oxidation (P < 0.01), and an increase in redness (a1) value (P < 0.01) and sensory properties (P < 0.01) of sliced pastırma compared with control pastırma. These results revealed that the addition of 1.0% or 1.2% LRBWE to cemen paste was effective to improve the colour stability, lipid oxidation, microbial and sensory quality of pastırma during storage.     

Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert

Microparticulated proteins are potential fat replacers to reduce the caloric value of foods. In contrast to whey protein, knowledge on the formation of microparticles based on pea protein using extrusion cooking is limited. This research aimed at evaluating the impact of extrusion parameters and subsequent effects of spray- and freeze-drying on the physico-chemical and sensorical characteristics of the resulting `functionalized´ pea protein microparticles. A method for pea protein microparticulation is presented. Extrusion parameters could be varied such that particles suitable for fat replacement in terms of size range were formed. Particle size was mainly dependent on extrusion temperature and residence time. The screw speed was of negligible influence. Post-extrusion spray- or freeze-drying did not affect the particle size. To assess the aggregation mechanism of particulation, the stabilizing forces were investigated by applying a protein interaction assay. It was found that pea protein microparticles were mainly stabilized by hydrophobic interactions. The ability of functionalized pea proteins to replace fat while maintaining authentic dairy flavour was tested sensorically in a model milk dessert. The incorporation of microparticles in a fat-reduced milk dessert resulted in almost the same creamy perception compared to the full-fat milk dessert as control. An important finding was that drying of the microparticles lowered undesired grassy/beany off-flavours, which are currently typical disadvantages of pea protein usage within food.