The effects of four weeks of creatine supplementation and high-intensity interval training on cardiorespiratory fitness: a randomized controlled trial

Background  

High-intensity interval training has been shown to be a time-efficient way to induce physiological adaptations similar to those of traditional endurance training. Creatine supplementation may enhance high-intensity interval training, leading to even greater physiological adaptations. The purpose of this study was to determine the effects of high-intensity interval training (HIIT) and creatine supplementation on cardiorespiratory fitness and endurance performance (maximal oxygen consumption (VO_2PEAK), time-to-exhaustion (VO_2PEAKTTE), ventilatory threshold (VT), and total work done (TWD)) in college-aged men.     

Considering Industry 4.0 aspects in the supply chain for an SME

Industry 4.0 is a buzzword in current research and in the manufacturing environment. However, despite this limited research has focused on how a company can determine the likely benefits of Industry 4.0 technologies and its influence on the supply chain. Additionally, the aspect of customer experience is gaining significant importance in the new Industry 4.0 supply chain. There is a research gap in implementation strategies of Industry 4.0 concepts for small and medium sized enterprises (SMEs). This paper addresses this gap through an in-depth case study of an SME and highlights how the company can develop competitive advantage. First, a framework was developed to determine the realization of Industry 4.0 predicted benefits for SMEs, which was tested in a case company. Based on input from the case the five-step framework for Industry 4.0 realization is adjusted. It enables practitioners to determine the actual status for their company towards Industry 4.0 realization and thereby functions as a guide for further implementation strategies.     

Selective Pharmacophore Models of Dopamine D1 and D2 Full Agonists Based on Extended Pharmacophore Features

This study is focused on the identification of structural features that determine the selectivity of dopamine receptor agonists toward D₁ and D₂ receptors. Selective pharmacophore models were developed for both receptors. The models were built by using projected pharmacophoric features that represent the main agonist interaction sites in the receptor (the Ser residues in TM5 and the Asp in TM3), a directional aromatic feature in the ligand, a feature with large positional tolerance representing the positively charged nitrogen in the ligand, and sets of excluded volumes reflecting the shapes of the receptors. The sets of D₁ and D₂ ligands used for modeling were carefully selected from published sources and consist of structurally diverse, conformationally rigid full agonists as active ligands together with structurally related inactives. The robustness of the models in discriminating actives from inactives was tested against four ensembles of conformations generated by using different established methods and different force fields. The reasons for the selectivity can be attributed to both geometrical differences in the arrangement of the features, e.g., different tilt angels of the π system, as well as shape differences covered by the different sets of excluded volumes. This work provides useful information for the design of new D₁ and D₂ agonists and also for comparative homology modeling of D₁ and D₂ receptors. The approach is general and could therefore be applied to other ligand–protein interactions for which no experimental protein structure is available.     

The Antimicrobial Effect of Spice‐Based Marinades against Campylobacter jejuni on Contaminated Fresh Broiler Wings

The antimicrobial effect of spice‐based marinades against Campylobacter jejuni on inoculated fresh broiler wings was investigated. Experiments were carried out with 1 strain of C. jejuni and 6 marinades. Four experimental marinades were composed for the study and contained spices (thyme, rosemary, basil, marjoram, and so on) and different combination of bioactive compounds. Two marinades were commercial and contained spices (black pepper, sweet red pepper, and so on) and chemical additives (monosodium glutamate, sodium diacetate, calcium lactate), 1 commercial marinade was also enriched with bioactive compounds (linalool, cinnamaldehyde, lactic acid). Total aerobic bacterial count was examined to estimate the possible effect of tested marinades on the shelf‐life of marinated broiler wings. Study revealed that thyme‐based marinade was the most effective against C. jejuni on broiler wings and reduced the numbers of campylobacters by 1.04 log colony forming unit (CFU)/g (P ≤ 0.05) during storage for 168 h at 4 °C temperature. Moreover, it was more effective against C. jejuni than commercial marinade with 0.47 log CFU/g (P ≤ 0.05) reduction effect. Both experimental and commercial marinades had very similar effect on the total aerobic bacterial count. Although experimental and commercial marinades had different effect on pH of broiler wings, this parameter did not show a major impact on the antimicrobial effect of tested marinades (P ≥ 0.05). Our study shows that experimental natural thyme‐based marinade can reduce numbers of C. jejuni more effectively than tested commercial marinades.     

Freshness Assessment of Thawed and Chilled Cod Fillets Packed in Modified Atmosphere Using Near-infrared Spectroscopy

Near-infrared reflectance (NIR) spectra was recorded of 105 samples of cod mince prepared from chill stored thawed cod fillets of varying quality in modified atmosphere packaging (MAP). Traditional chemical, physical, microbiological and sensory quality methods developed for assessing fresh fish products were determined on the same cod fillets. The purpose was to evaluate the potential of NIR spectroscopy for estimating (i) frozen storage temperature, (ii) frozen storage period and (iii) chill storage period of thawed-chilled MAP Barents Sea cod fillets. Furthermore, the potential for measuring of selected quality attributes as drip loss, water holding capacity and content of dimethylamine by NIR was evaluated. The results of the investigation were presented using multivariate modelling methods such as partial least-squares regression (PLSR) and discriminant partial least-squares regression (DPLSR). Systematic differences in the NIR measurements on minced cod fillets were primarily due to the chill storage duration (days at 2°C) on thawed-chilled MAP fillets. PLSR models based on wavelengths selected by a new Jack-knife method resulted in a correlation coefficient of 0.90 between measured and predicted duration of chill storage period (days at 2°C). The root-mean-square error of cross-validation (RMSECV) was 3.4 d at 2°C. NIR measurements provided promising results for evaluation of freshness for thawed-chilled MAP cod fillets completing the traditionally quality methods. However, it is necessary to study the effect of e.g. sample preparation, season, fishing ground and cod size together with more sophisticated pre-treatments of NIR spectra before the NIR method can be integrated as a method for evaluation of thawed-chilled MAP cod fillets.