An anisotropic microsphere-based approach for fiber orientation adaptation in soft tissue

Evolutionary processes in biological tissue, such as adaptation or remodeling, represent an enterprising area of research. In this paper, we present a multiscale model for the remodeling of fibered structures, such as bundles of collagen fibrils. With this aim, we introduce a von Mises statistical distribution function to account for the directional dispersion of the fibrils, and we remodel the underlying fibrils by changing their orientation. To numerically compute this process, we make use of the microsphere approach, which provides a useful multiscale tool for homogenizing the microstructure behavior, related to the fibrils of the bundle, in the macroscale of the problem. The results show how the fibrils respond to the stimulus by reorientation of their structure. This process leads to a stiffer material eventually reaching a stationary state. These results are in agreement with those reported in the literature, and they characterize the adaptation of biological tissue to external stimuli.     

Evaluation of registration methods on thoracic CT: the EMPIRE10 challenge

EMPIRE10 (Evaluation of Methods for Pulmonary Image REgistration 2010) is a public platform for fair and meaningful comparison of registration algorithms which are applied to a database of intrapatient thoracic CT image pairs. Evaluation of nonrigid registration techniques is a nontrivial task. This is compounded by the fact that researchers typically test only on their own data, which varies widely. For this reason, reliable assessment and comparison of different registration algorithms has been virtually impossible in the past. In this work we present the results of the launch phase of EMPIRE10, which comprised the comprehensive evaluation and comparison of 20 individual algorithms from leading academic and industrial research groups. All algorithms are applied to the same set of 30 thoracic CT pairs. Algorithm settings and parameters are chosen by researchers expert in the configuration of their own method and the evaluation is independent, using the same criteria for all participants. All results are published on the EMPIRE10 website (http://empire10.isi.uu.nl). The challenge remains ongoing and open to new participants. Full results from 24 algorithms have been published at the time of writing. This paper details the organization of the challenge, the data and evaluation methods and the outcome of the initial launch with 20 algorithms. The gain in knowledge and future work are discussed.     

Models in a Bayesian framework for inactivation of pectinesterase in a commercial enzyme formulation by pulsed electric fields

The inactivation of pectinesterase (PE) in a commercial enzyme formulation (CEF) under pulsed electric fields (PEF) was studied. Samples of an aqueous solution of the CEF were exposed to exponential waveform pulses for up to 16 ms at electric field intensities ranging from 5 to 24 kV cm^–1. Pulses were delivered in monopolar mode. The observed inactivation of the enzyme was described by several kinetics and regarding the input of electrical energy density (Q) models using Bayesian non-linear regression. Posterior distributions of the characteristic parameters for each kinetic model (based on the Hülsheger or the Weibull equation) and each Q model (based on exponential decay or the Weibull equation) were obtained. Kinetics models based on the Weibull equation showed better goodness and accuracy than the other models.     

Development of a polymerase chain reaction assay for species identification of goose and mule duck in foie gras products

Polymerase chain reaction amplification of a conserved region of the -actin gene has been used for the specific identification of goose (Anser anser) and mule duck (Anas platyrhynchos×Cairina moschata) foie gras. Universal primers were used for the amplification of a DNA fragment containing three introns and four exons of the -actin gene in goose and mule duck. Sequence analysis of the amplified fragments was necessary for the design of forward species-specific primers in the goose and mule duck -actin genes. The use of species-specific forward primers, together with a reverse universal primer, produced amplicons of different length, allowing clear identification of goose and mule duck foie gras samples. Analysis of experimental mixtures demonstrated that 1% of duck can be easily detected in goose foie gras using the PCR method developed here. This genetic marker can be very useful for the accurate identification of these two species in foie gras products.     

Hot-air drying characteristics of Aloe vera (Aloe barbadensis Miller) and influence of temperature on kinetic parameters

The aim of this research was to study and model the kinetics of the hot-air drying of Aloe vera (Aloe barbadensis Miller) and to evaluate the influence of temperature on the kinetic parameters for the proposed models. A convective dryer was used at 50, 60, 70, 80 and 90 °C with an air flow of 2.0±0.2 m/s. The sorption isotherm of the fresh product was mathematically described by the Guggenheim, Anderson and de Boer (GAB) model, giving as a result monolayer moisture of 0.20 g water/g d.b. The mathematical models evaluated in the kinetic research included five empirical equations (Newton, Henderson-Pabis, Page, modified Page and Fick's diffusional model). The fit quality of the proposed models was evaluated by using the linear regression coefficient (r²), sum square error (SSE), root mean square error (RMSE) and Chi-square statistic (χ²). The diffusivity coefficient increased with the temperature from 5.30 to 17.73×10⁻¹⁰ m²/s, for a range of temperatures between 50 and 90 °C, with an estimated activation energy of 30.37 kJ/mol. When comparing the experimental moisture values with those estimated by the proposed models, the modified Page model provided the best to fit of the data, showing that this equation correctly simulates the Aloe vera drying process and represents an excellent tool for estimating its drying time.     

Effects of substrate, water activity, and temperature on growth and verrucosidin production by Penicillium polonicum isolated from dry-cured ham

Penicillium polonicum, a common mold on dry-cured meat products, is able to produce verrucosidin, a potent neurotoxin. The ability of P. polonicum isolated from dry-cured ham to grow and produce verrucosidin from 4 to 40 degrees C at water activities (a(w)) of 0.99, 0.97, and 0.95 on malt extract agar (MEA) and a medium made up with meat extract, peptone, and agar (MPA) was evaluated. Verrucosidin was quantified by high-pressure liquid chromatography and mass spectrometry. P. polonicum was able to grow on MEA and MPA at all the a(w) values tested from 4 to 37 degrees C but not at 40 degrees C. The optimal environmental conditions for growth were 20 degrees C, 0.99 a(w) on MEA and 20 to 25 degrees C, 0.97 a(w) on MPA, but the highest amount of verrucosidin was obtained at 25 degrees C, 0.99 a(w) in both media. No direct correlation between extension of mold growth and verrucosidin production was found. Temperature appears to be the most important factor ruling mycelial growth, whereas verrucosidin accumulation is mostly influenced by a(w). However, analysis of variance of the data showed that there was a complex interaction among all the environmental factors (medium, temperature, and a(w)) that significantly (P < 0.0001) affected growth and verrucosidin production. The reduction of a(w) to intermediates values of 0.95 has a stronger effect on growth on MEA than on MPA. Given that the meat-based medium proved to be an appropriate substrate for the biosynthesis of verrucosidin by P. polonicum, the ability of this mold to produce the toxin on meat products should be established.     

Antimicrobial action of synthetic peptides towards wine spoilage yeasts

The antimicrobial action of selected short synthetic peptides against wine spoilage yeasts such as Cryptococcus albidus, Dekkera bruxellensis, Pichia membranifaciens, Saccharomyces cerevisiae, Zygosaccharomyces bailii and Zygosaccharomyces bisporus has been examined. Peptides analyzed include nine sequence-related antifungal hexapeptides (PAFs) previously developed by a combinatorial approach, and two representative lactoferricin B (LfcinB)-derived peptides. Different peptides had distinct activity profiles. In vitro assays identified the peptides PAF26, PAF36, and LfcinB(17-31), as having growth inhibitory properties towards several of the yeasts at low micromolar concentrations. Z. bailii and Z. bisporus were the most sensitive yeasts. In addition to their fungistatic activity, the three peptides showed fungicidal properties towards Z. bailii, Z. bisporus, and S. cerevisiae in laboratory growth medium. Remarkably, only LfcinB(17-31) against Z. bisporus had inhibitory and fungicidal properties in wine at the concentrations assayed, showing that the antimicrobial action of each peptide is dependent on both the food matrix and the target micro-organism. Lack of fungicidal activity of peptides against Z. bailii in wine is related to the presence of salt ions other than divalent cations. On the contrary, fungicidal activity of LfcinB(17-31) towards Z. bisporus was not significantly affected by wine salts. Our data identify a bioactive peptide from natural origin with potential use against the food spoilage yeast Z. bisporus, and indicate that the application of antimicrobial peptides in wine preservation deserves further investigation.     

Antioxidant activity of resveratrol compared with common food additives

Resveratrol is a phenolic compound of the stilbene family present in wines and various parts of the grape, including the skin. In this study, the antioxidant and prooxidant activities of resveratrol were compared with other antioxidants (butylated hydroxytoluene [BHT], butylated hydroxyacetone [BHA], phenol, propyl gallate [PG], sodium tripolyphosphate [TPP], alpha-tocopherol, and vanillin) widely used in foods. The ability of these compounds to inhibit lipid peroxidation was as follows: BHA > resveratrol > PG > tripolyphosphate > vanillin > phenol > BHT > alpha-tocopherol, the first three inhibiting the peroxidation in a concentration-dependent manner. The order of OH* scavenger activity of the tested compounds was BHA > TPP > BHT. Resveratrol and vanillin produced between 10 to 7% and 16 to 10% inhibition of the deoxyribose attack, respectively, but they do not scavenge OH*. Neither the resveratrol analyzed nor PG or the rest of compounds reacted with H202 and must be considered inefficient in catalyzing any subsequent oxidation. The ability to scavenge HOCI was, in decreasing order, PG > resveratrol > alpha-tocopherol > phenol. The other compounds did not scavenge HOCl.     

Effect of processing conditions on oligosaccharide profile of wheat sourdoughs

Oligosaccharide profiles in yeasted and unyeasted wheat sourdoughs inoculated withLactobacillus plantarum have been investigated. A surface response design (central composite design structure) has been used to study the effect of flour extraction rate (0.54, 1.11 and 1.68% ash content), dough yield (160, 200, and 240) and fermentation temperature (25, 30 and 35°C). Unfermented and 20 h fermented doughs were evaluated. Multivariate data analysis was used to analyse the data. Unfermented doughs contained variable amounts of glucose, fructose and maltose, but oligosaccharides with a degree of polymerization (DP) over 3 were not detected. The greatest levels of monosaccharides corresponded to yeasted sourdoughs from brown flours prepared at 30 and 35°C. Factor analysis of fermented sourdoughs showed three factors explaining 83% variability of the data. The first factor (43% variance explained) was directly related to oligosaccharides with a DP above 5, and inversely related to maltose content. Factor two (27%) was related to DP 3 and DP 4, and the third factor (16%) to glucose and fructose levels. The greatest quantities of maltose corresponded to white unyeasted sourdoughs, and the highest amounts of monosaccharides corresponded to brown unyeasted samples. On the other hand, yeasted sourdoughs contained higher amounts of oligosaccharides with DP 3 to DP 5. Samples of white flour, low consistency, yeasted and fermented at ≧30°C showed the biggest content of DP 6 and DP 7.     

In situ density estimation of timber pieces by drilling residue analysis

Density values are essential for the characterization of wood elements in existing structures. A new method for the in-situ density estimation of timber pieces is proposed based on weighting the residue generated by conventional drilling. This research includes the design and development of a residue collector device coupled to a conventional drill and testing on four Spanish coniferous species: Laricio pine, Scots pine, Radiata pine and Maritime pine (Pinus nigra Arn., Pinus sylvestris L., Pinus radiata D. Don. and Pinus pinaster Ait., respectively). For each species, 44 specimens (except Scots pine, with 42) 60?×?90 mm cross-section and 150 mm length (half radial and half tangential orientation) were tested. Specimen density was obtained by mass/volume ratio. Three 8 mm diameter 46.5 mm deep holes were drilled in each specimen using a brad point bit. The drilling residue was weighed and density was calculated as a ratio to bore volume. Although only slightly smaller, residue density statistically differs from average specimen density. But the specimen density can be inferred by the correlation, statistically significant, with residuals drilling density (R²?=?80.7%) and even better with residual drilling mass (R²?=?84.4%).