Variants of HCMV UL18 Sequenced Directly from Clinical Specimens Associate with Antibody and T-Cell Responses to HCMV

Around 80% of adults worldwide carry human cytomegaloviris (HCMV). The HCMV gene UL18 is a homolog of HLA class I genes and encodes a protein with high affinity for the NK and T-cell cytotoxicity inhibitor LIR-1. UL18 was deep sequenced from blood, saliva or urine from Indonesian people with HIV (PWH) (n = 28), Australian renal transplant recipients (RTR) (n = 21), healthy adults (n = 7) and neonates (n = 4). 95% of samples contained more than one variant of HCMV UL18, as defined by carriage of nonsynonymous variations. When aligned with immunological markers of the host’s burden of HCMV, the S318N variation associated with high levels of antibody reactive with HCMV lysate in PWH over 12 months on antiretroviral therapy. The A107T variation associated with HCMV antibody levels and inflammatory biomarkers in PWH at early timepoints. Variants D32G, D248N, V250A and E252D aligned with elevated HCMV antibody levels in RTR, while M191K, E196Q and F165L were associated with HCMV-reactive T-cells and proportions of Vδ2⁻ γδ T-cells—populations linked with high burdens of HCMV. We conclude that UL18 is a highly variable gene, where variation may alter the persistent burden of HCMV and/or the host response to that burden.     

Modifying the physical properties of butter using high-intensity ultrasound

The physical qualities of butter are affected by the physical properties of the cream used to make it. The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on the physical properties of cream and butter. High-intensity ultrasound (frequency: 20 kHz, amplitude: 108 µm), often called sonication, was applied for 0, 10, 30, 60, and 90 s using a 1.27-cm-diameter tip to heavy cream (40% fat; 300 g) that was aged at 7.5°C with low agitation (40 rpm) for 90 min. Sonicated cream was churned at 7.5°C until butter grains were formed. The solid fat content (SFC), melting behavior, and average fat droplet size of cream were measured after HIU treatment. Butter was characterized by SFC and melting behavior immediately after production and was tested for SFC, melting behavior, and hardness after storage for 24 h at 5°C. High-intensity ultrasound did not affect the average fat droplet size of cream. Sonicating cream for 30, 60, and 90 s slightly decreased SFC due to the temperature increase (2–6°C) that occurred during HIU application. Two melting peaks were observed at approximately 17 and 33°C in all the cream samples. A significantly lower peak temperature was observed in cream sonicated for 10 s compared with creams sonicated for 30 and 60 s. A relatively shorter churning time of sonicated cream compared with nonsonicated cream was observed, possibly because HIU weakens the fat globule membrane. Two melting peaks were observed in all butter samples at approximately 16 and 33°C. Treatment with HIU for 10 to 60 s significantly increased the hardness of butter. When HIU was applied to cream for 10 s, the hardest butter was obtained, with the lowest onset temperatures and highest enthalpy values for both melting peaks. Treatment with HIU for 10 s promoted crystallization of low-melting-point triacylglycerols (TAG) during churning, which resulted in a harder material. Significantly lower enthalpy values for the high-melting-fraction TAG were observed in butters treated with HIU for 60 and 90 s compared with non-HIU-treated butter, which suggests that a longer duration of HIU promotes melting of high-melting-point TAG. The hardness of butter was correlated with the enthalpy values of the low-melting fraction and with total enthalpy values of fresh butter. However, further crystallization occurred in the butter during 24 h of storage at 5°C, and all differences in enthalpy values disappeared. In conclusion, exposure of cream to HIU can be used to modify the physical properties of butter, and the effects of HIU depend on the length of HIU treatment.     

Crystallization behavior of milk fat,palm oil,palm kernel oil,and cocoa butter with and without the addition of cannabidiol

The objective of this study was to evaluate the effect of cannabidiol (CBD) on the crystallization behavior and physical properties of various fats. Anhydrous milk fat (AMF), palm oil (PO), palm kernel oil (PKO), and cocoa butter (CB) were chosen for this study, for their unique crystallization behaviors. CBD was added at 1 and 2.5% wt/wt to these fats, and the crystallization behavior was evaluated at 26°C for AMF and PO and at 22°C for PKO and CB. Control samples with no CBD were prepared and evaluated as well. Results show that CBD delayed the crystallization of all fats with the least effect observed for the PO. Slight increases in crystal size were observed with the addition of CBD for all samples. CBD did not affect the melting profile of AMF or CB, but it increased the peak temperature of PO and decreased the enthalpy of PKO. Similarly, hardness was only affected by CBD in PO samples, with harder materials obtained for samples containing 2.5% CBD. The same trend was observed for elasticity. In addition, the elasticity of AMF increased with the addition of CBD but not its hardness. Overall, this study indicates that the effect of CBD on fat crystallization is highly dependent on the type of fat used. Producers of fat-based products that are willing to include CBD in their formulations must carefully control processing conditions to ensure product quality.     

Characterization of Soot Particles Produced in a Transparent Research CR DI Diesel Engine Operating with Conventional and Advanced Combustion Strategies

The effect of the combustion mode on particle emission was analyzed both in the cylinder and at the exhaust of a direct injection (DI) Common Rail (CR) transparent research diesel engine by means of spectroscopic and conventional methods. The engine was equipped with a flexible electronic control unit (ECU) capable of operating up to 5 injections per cycle with different start of injection and dwell time allowing performing different combustion modes. The conventional diesel combustion, the homogeneous charge compression ignition (HCCI), and the low temperature combustion (LTC) modes were analyzed. In-cylinder broadband UV–visible scattering and extinction measurements were carried out to follow the particle formation and oxidation processes as well as to have information about their chemical nature and size distribution. The characterization of the particulate emission at the exhaust was performed by means of an electrical low pressure impactor (ELPI), for the counting and the sizing of the particles, and an opacimeter, for measuring the smoke opacity. The in-cylinder measurements highlighted that particles ranged from 3 to 100 nm whatever was the combustion mode. Nevertheless, particles produced by a conventional diesel combustion process principally consist of soot. Whereas particles formed during HCCI and LTC modes are composed mainly of organic compounds. The exhaust particle emissions depend on the combustion mode both in terms of size and number. A larger amount of particles smaller than 100 nm was emitted during HCCI and LTC modes with respect to the conventional one. Moreover, HCCI mode showed a strong accumulation mode.

Copyright 2012 American Association for Aerosol Research     

Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers

Fruit leathers are pectic gels, eaten as snack or dessert, obtained by dehydrating fruit purees. In this work, apple leathers were prepared by a hot-air drying process which allows the formation of a gel, following the “saccharide–acid–high methoxyl pectin” gelation mechanism. Leathers were produced at 50, 60 and 70 °C, from two formulations: control and added with potassium metabisulphite (KM) as antioxidant. The drying process was studied applying a diffusive model, while antioxidant capacity (AC) losses were represented by a first-order model. Activation energy for drying (20.6 kJ/mol) was lower than those estimated for AC losses in control (31.5 kJ/mol) and KM-added (37.9 kJ/mol) leathers. Therefore, the drying time reduction achieved by increasing air temperature is not sufficient to decrease AC losses in the range covered. AC retention decreased in both formulations at increasing air temperature. KM-added samples showed higher AC retention than the controls, except for those dried at 70 °C. Kinetic constants were lower for KM-added samples, suggesting a protective effect of the additive, especially at moderate air temperatures. In the most favorable situation, AC retention was of only 16%. Therefore, the functional character of these products may not be preserved if dried with hot air and the research on economically viable, less-severe drying technologies should be intensified.     

Nucleation behavior of blended high‐melting fractions of milk fat as affected by emulsifiers

The effect of highly hydrophobic emulsifiers, the palmitic sucrose ester P‐170 (hydrophilic/lipophilic balance (HLB) = 1.0), the stearic sucrose ester S‐170 (HLB = 1.0), the polyglycerol ester decaglycerol decastearate DAS 7S (HLB = 3.7) and the polyglycerol ester decaglycerol dodecabehenate DDB 750 (HLB = 2.6), on the nucleation of a high melting point milk fat fraction (HMF) and its blends with sunflower oil (SFO) was investigated by polarized laser light turbidimetry, X‐ray diffractometry and polarized light microscopy (PLM). Addition of polyglycerol esters accelerated nucleation, giving shorter induction times for the same supercooling. On the contrary, sucrose esters inhibited nucleation since induction times were elongated in all conditions selected. Addition of emulsifiers modified the polymorphic behavior in the blends with SFO. The β' form was promoted especially with the addition of S‐170. DAS 7S and DDB 750 promoted crystallization. PLM images showed many small crystals that did not appear in HMF images. Addition of P‐170 and S‐170 delayed nucleation and inhibited crystal growth. Crystals were notoriously smaller than the ones that appeared in HMF images. The Fisher–Turnbull model was used to calculate activation free energies of nucleation. In all cases, sucrose esters elevated the energy barrier for nucleation. Polyglycerol esters, however, if they had an effect on the energy barrier, lowered the values.     

<Emphasis Type="Italic">In situ</Emphasis> monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics

An ultrasonic technique was developed to study the crystallization process of edible fats on-line. A chirp wave was used instead of the conventional pulser signal, thus achieving a higher signal-to-noise ratio. This enabled measurements to be made in concentrated systems [≈20% solid fat content (SFC)] through a 8.11-cm thick sample without significant signal loss. Fat samples were crystallized at 20, 25, and 30°C at a constant agitation rate of 400 rpm for 90 min. The crystallization process was followed by ultrasonic spectroscopy and a low-resolution pulsed nuclear magnetic resonance spectrometer. Specific relationships were found between ultrasonic parameters [integrated response, time of flight (TF), and full width half maximum] and SFC. TF, which is an indirect measurement of the ultrasonic velocity (v), was highly correlated to SFC (r ²>0.9) in a linear fashion (v=2.601 SFC+1433.0).     

Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin

The objective of this study was to produce low saturated, zero‐trans, interesterified fats with 20 or 30 % saturated fatty acids (SFA) such as C16:0 or C18:0. Tripalmitin (TP) or tristearin (TS) was blended with high oleic sunflower oil (HOSO) at different ratios (0.1:1, 0.3:1, and 0.5:1 [w/w]). Total C16:0 and C18:0 compositions of the resulting TP/HOSO and TS/HOSO blends, respectively, were plotted against blending ratios. Linear interpolation was used to estimate blending ratios that would yield physical blends (PB) with 20 or 30 % SFA. Interesterified blends (IB) were then synthesized from the customized PB using Lipozyme TL IM as the biocatalyst. Total and sn‐2 fatty acid compositions, triacylglycerol (TAG) molecular species, thermal behavior, and oxidative stability of PB and IB were compared. The total fatty acid compositions of PB and IB were similar but fatty acid positional distributions and TAG molecular species composition differed. IB contained 5–10 % more SFA at the sn‐2 position than corresponding PB. Furthermore, interesterification generated mono‐ and disaturated TAG species which resulted in broader melting profiles for IB. However, IB had lower oxidative stability than PB. The reformulation of food products with zero‐trans interesterified fats may be advantageous to the reduction of cardiovascular disease burden in the population.     

Impact of high-intensity ultrasound on physical properties and degree of oxidation of lipase modified menhaden oil with caprylic acid and/or stearic acid

The purpose of this research was to determine the effect of high-intensity ultrasound (HIU) on physical properties, degree of oxidation, and oxidative stability of structured lipids (SLs). Caprylic acid (C) and stearic acid (S) were incorporated into menhaden oil using Lipozyme® 435 lipase to obtain five samples: (1) LC 20 (menhaden oil with 20% of C), (2) LC 30 (menhaden oil with 30% C), (3) LS 20 (menhaden oil with 20% S), (4) LS 30 (menhaden oil with 30% S), and (5) Blend C (menhaden oil with 16.24% C and 13.04% S). Samples were crystallized for 90 min at the following temperatures: (1) LC 20 at 15.5°C, (2) LC 30 at 17.5°C, (3) LS 20 at 24°C, (4) LS 30 at 30°C, and (5) Blend C at 18.0°C, and HIU was applied at the onset of crystallization. Physical properties, degree of oxidation, and oxidative stability were evaluated in sonicated and nonsonicated samples. All SLs had statistically higher G′ after sonication. Sonicated LS 30, LC 30, and Blend C had a higher melting enthalpy than the nonsonicated ones, while enthalpy values in sonicated LS 20 and LC 20 samples were not statistically different than the nonsonicated ones. No significant difference between sonicated and nonsonicated samples was observed in peroxide values (1.2 ± 0.1 meq/kg, p > 0.05) and in the oxidative stability index (6.3 ± 0.2 h, p > 0.05). These results showed that HIU was effective at changing physical properties without affecting the oxidation of the samples.