Shrinkage behavior and interfacial diffusion in Ni-based internal electrodes with BaTiO3 additive

The effects of particle size of starting materials and amount of a BaTiO₃ additive on the shrinkage behavior and elemental diffusion in Ni-based internal electrodes have been investigated in order to control the shrinkage of the internal electrode in multilayer ceramic capacitors (MLCCs). Two kinds of Ni and BaTiO₃ powders were used with different particle sizes. Volume shrinkage over the range of 700–1300 °C at 150 °C intervals and linear shrinkage during sintering were measured for starting materials and composites in a reducing atmosphere. The interfaces of Ni/BaTiO₃ composites with 90:10 and 70:30 volume ratios, respectively, were investigated using TEM. Composites with bimodal Ni powder show less shrinkage than those with monomodal Ni powder, showing less shrinkage in monolith Ni of bimodal particle size. The shrinkage behavior is changed during sintering with increasing amounts of BaTiO₃ additives in both Ni-based composites. The particle size of the BaTiO₃ additive affects the shrinkage behavior of composites, without the additional amount affecting the final shrinkage. A reaction layer of about 300 nm wide is observed at the interface between the Ni and BaTiO₃ powders in composites, in which elemental Ni diffuses into the BaTiO₃ without counterdiffusion.     

Correction to: Comparative study on anti-oxidative and anti-inflammatory properties of hydroponic ginseng and soil-cultured ginseng

Food Science and Biotechnology - The original version of this article unfortunately contained a mistake. The presentation of the row “Total (μg/g)” in Table 2 was incorrect.     

Shelf‐life characteristics of fresh oysters and ground beef as affected by bacteriocin‐coated plastic packaging film

Fresh oysters and ground beef were wrapped in antimicrobial films coated with a bacteriocin (nisin or lacticin NK24) incorporated into a polyamide binder layer. The packaged foods were stored at 3 and 10 °C and changes in counts of total aerobic bacteria and coliform bacteria were monitored together with appropriate quality attributes in order to determine the influence of the bacteriocin‐coated films on quality preservation and shelf‐life extension. Compared to plain low‐density polyethylene film, plastic films with incorporated bacteriocins slowed down microbial growth on packaged oysters and ground beef at both temperatures, contributed in some degree to the preservation of chemical quality and extended shelf‐life significantly. The effects of the antimicrobial films on the suppression of coliform bacterial growth were more pronounced at 10 than at 3 °C , while the effects on total aerobic bacteria were consistently evident at both temperatures. There was no difference in food quality preservation between the two types of antimicrobial film. © 2002 Society of Chemical Industry     

Antioxidative and anti-inflammatory activities of Citrus unshiu peel extracts using a combined process of subcritical water extraction and acid hydrolysis

Antioxidant and in vitro anti-inflammatory activities of citrus (Citrus unshiu) peel extracts and their acid hydrolysates were evaluated. Citrus peel extracts were extracted by subcritical water, hot water, and ethanol. Subcritical water extraction led to extract more phenolic compounds than hot water or ethanol extraction. Acid hydrolysis more than doubled the extracts’ total phenolics and flavonoids. Acid hydrolysates showed greater DPPH-radical scavenging activities and antioxidant activities, as assayed by β-carotene bleaching and ferric thiocyanate, than the initial extracts. Anti-inflammatory activities of citrus peel extracts and hydrolysates, determined by the inhibition of hyaluronidase activity, showed that the inhibition activities of hot water and ethanol extracts increased from 2.1 and 1.8% to 37.0 and 18.5%, respectively, upon acid hydrolysis; however, the anti-inflammatory activity of the subcritical water extract was not improved. These results indicated that acid hydrolysis of citrus peel extracts regardless of their extraction methods improved the antioxidative and anti-inflammatory activities.     

Topical Omega-3 Fatty Acids Eyedrops in the Treatment of Dry Eye and Ocular Surface Disease: A Systematic Review

Dry eye is a common inflammatory condition of the ocular surface. While oral omega-3 supplementation for its treatment has been extensively studied, recent large-scale studies have cast doubt on their efficacy. However, efficacy of topical omega-3 has yet to be reviewed. We performed a systematic search of PubMed, Embase, and Cochrane databases for all studies evaluating topical omega-3 in dry eye. Five human and five animal studies were included. Of the five human studies, two were on dry eye disease (DED), one was on contact lens discomfort, and two were on patients undergoing corneal collagen crosslinking. In humans, there is promising evidence for improved ocular surface staining and tear break-up time compared to controls, equivocal evidence for improvements to ocular surface symptoms and meibomian gland dysfunction, and no effect on increasing tear production. Data from animal models largely agree with these findings, and further reveal decreased inflammatory cytokines and monocyte infiltration. Our review suggests that topical omega-3 is a promising treatment for dry eye, but also points to the paucity of evidence in this field. Further trials in humans are required to characterize effects of topical omega-3 and optimize its dosage.     

Characterization of cottage cheese using Weissella cibaria D30: Physicochemical,antioxidant, and antilisterial properties

This study aimed to evaluate the potential of Weissella cibaria D30 as an adjunct culture in cottage cheese, including an assessment of antioxidant, antilisterial, and compositional parameters. Cottage cheese samples were manufactured using a commercial starter culture and probiotic strains Lactobacillus rhamnosus GG (GG) or W. cibaria D30 (W) and without probiotic (control). Samples were stored at 4 ± 1°C for 28 d. Bacterial cell counts (log cfu/g) of control, GG, and W samples were counted at 0, 7, 14, 21, and 28 d. Counts of W. cibaria D30 in the W samples remained at 6.85 log cfu/g after 28 d. Total solids, fat, protein, ash, and pH were measured and no significant differences were observed in compositional parameters or pH after 28 d of storage in all cheeses except those inoculated to Listeria monocytogenes. To measure the antilisterial effect, Listeria monocytogenes was inoculated into the cottage cheese samples and bacterial cell counts were obtained at 0, 6, 12, 24, 48, 72, 96, 120, and 144 h. Listeria monocytogenes counts were less than the analytical limit of detection (<10 cfu/g) in the inoculated GG and W samples, whereas the counts of L. monocytogenes in the inoculated control sample remained at 3.0 log cfu/g after 144 h. We used the DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activity assays to assess antioxidant activity: GG and W samples exhibited significant increases in antioxidant activity compared with the control sample. These results indicate that W. cibaria D30 has potential as an adjunct culture in the dairy industry.     

Antagonistic and antioxidant effect of probiotic Weissella cibaria JW15

Food Science and Biotechnology - The objective of this study was to evaluate the functional properties of Weissella cibaria JW15 (JW15) by investigating its antagonistic and antioxidant activities....     

Short communication: Physicochemical features and microbial community of milk kefir using a potential probiotic Saccharomyces cerevisiae KU200284

The aim of this study was to analyze the β-glucan contents, physicochemical features, and microbial communities in milk kefir prepared using Saccharomyces cerevisiae KU200284 isolated from cucumber jangajji, a fermented vegetable commonly eaten in Korean. Three types of milk kefir were manufactured, with (1) activated kefir grain, (2) activated kefir grain with commercial S. cerevisiae BOF, and (3) activated kefir grain with S. cerevisiae KU200284. β-Glucan contents of milk kefir using kefir grain and kefir grain with S. cerevisiae strains BOF and KU200284 were 8.29, 8.59, and 8.57%, respectively. The pH, titratable acidity, viscosity, Brix level, and alcohol contents of milk kefir using kefir grain with S. cerevisiae strains were acceptable compared with milk kefir using only kefir grain. In milk kefir produced using kefir grains and S. cerevisiae strains, 16S rRNA reads showed representative strains of Lactobacillus kefiranofaciens (>72% relative abundance) and Acetobacter fabarum (>16% relative abundance). In particular, milk kefir using kefir grain with S. cerevisiae KU200284 had the highest relative abundance of L. kefiranofaciens. In addition, the internal transcribed sequence (ITS) rRNA reads in tested milk kefir showed representative strains of Kluyveromyces marxianus (>52% relative abundance) and Saccharomyces cerevisiae (>16% relative abundance). In contrast, milk kefir using S. cerevisiae strains had higher relative abundance of S. cerevisiae (>37%). The β-glucan production, physicochemical properties, and microbial community profiling indicate that S. cerevisiae KU200284 could be used in functional dairy products as a starter culture.     

Rational Biosynthetic Engineering for Optimization of Geldanamycin Analogues

Tailor made : We report the rational biosynthesis of C15 hydroxylated non‐quinone geldanamycin analogues by site‐directed mutagenesis of the geldanamycin polyketide synthase (PKS), together with a combination of post‐PKS tailoring genes. Rational biosynthetic engineering allowed the generation of geldanamycin derivatives, such as DHQ3 illustrated in the figure, which had superior pharmacological properties in comparison to the parent compound.

     

Effect of Bi2O3 Addition on the Sintering Temperature and Microwave Dielectric Properties of Zn2SiO4 Ceramics

Bi₂O₃ was added to a nominal composition of Zn_1.8SiO_3.8 (ZS) ceramics to decrease their sintering temperature. When the Bi₂O₃ content was <8.0 mol%, a porous microstructure with Bi₄(SiO₄)₃ and SiO₂ second phases was developed in the specimen sintered at 885°C. However, when the Bi₂O₃ content exceeded 8.0 mol%, a liquid phase, which formed during sintering at temperatures below 900°C, assisted the densification of the ZS ceramics. Good microwave dielectric properties of Q × f =12,600 GHz, ɛ_r=7.6, and τ_f=−22 ppm/°C were obtained from the specimen with 8.0 mol% Bi₂O₃ sintered at 885°C for 2 h.