Occupational therapy for people with physical disability using interactive environments

Universal Access in the Information Society - This paper preconizes the use of interactive environments as an accessible and inexpensive solution that allows supporting the recovery process of...     

Secretome from Human Mesenchymal Stem Cells-Derived Endothelial Cells Promotes Wound Healing in a Type-2 Diabetes Mouse Model

Tissue regeneration is often impaired in patients with metabolic disorders such as diabetes mellitus and obesity, exhibiting reduced wound repair and limited regeneration capacity. We and others have demonstrated that wound healing under normal metabolic conditions is potentiated by the secretome of human endothelial cell-differentiated mesenchymal stem cells (hMSC-EC). However, it is unknown whether this effect is sustained under hyperglycemic conditions. In this study, the wound healing effect of secretomes from undifferentiated human mesenchymal stem cells (hMSC) and hMSC-EC in a type-2 diabetes mouse model was analyzed. hMSC were isolated from human Wharton’s jelly and differentiated into hMSC-EC. hMSC and hMSC-EC secretomes were analyzed and their wound healing capacity in C57Bl/6J mice fed with control (CD) or high fat diet (HFD) was evaluated. Our results showed that hMSC-EC secretome enhanced endothelial cell proliferation and wound healing in vivo when compared with hMSC secretome. Five soluble proteins (angiopoietin-1, angiopoietin-2, Factor de crecimiento fibroblástico, Matrix metallopeptidase 9, and Vascular Endothelial Growth Factor) were enriched in hMSC-EC secretome in comparison to hMSC secretome. Thus, the five recombinant proteins were mixed, and their pro-healing property was evaluated in vitro and in vivo. Functional analysis demonstrated that a cocktail of these proteins enhanced the wound healing process similar to hMSC-EC secretome in HFD mice. Overall, our results show that hMSC-EC secretome or a combination of specific proteins enriched in the hMSC-EC secretome enhanced wound healing process under hyperglycemic conditions.     

Subtle variations in the structure of crosslinked epoxy networks and the impact upon mechanical and thermal properties

Presented here is an investigation of the structure–property relationships of crosslinked networks using three bi-functional glycidyl ether aromatic epoxy resins, two bi-aryl and one tri-aryl, cured with bi- and tri-aryl amines. Subtle changes to the monomer chemistry including changing aromatic substitution patterns from meta to para, methylene to isopropyl and isopropyl to ether were explored. Changing an epoxy resin backbone from methylene to isopropyl enhances backbone rigidity thus increasing glass transition temperature (T_g), yield strength, and strain despite reducing modulus. Changing meta-substitution to para increases T_g and yield strain while leaving strength unaffected and reducing modulus. Changing isopropyl linkages to ether reduces modulus, strength, T_g, and yield strain reflecting increased molecular flexibility. Using three instead of two aromatic rings increases the molecular weight between crosslinks thereby decreasing T_g and yield strain while increasing modulus and strength. Despite the complexities of multiple systems for varying epoxy resins and amine hardeners, the effect upon network properties is explained in terms of short- and long-range molecular and segmental mobility, crosslink density, and equilibrium packing density. © 2020 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020 , 137, 48874.     

Bioaccessibility of calcium, iron and zinc from three legume samples

Legumes can be a source of mineral elements but also of antinutritional factors which can affect their absorption. An in vitro method including gastrointestinal digestion was used to estimate mineral bioavailability. Soluble (bioaccessible) and insoluble calcium, iron and zinc from white beans, chickpeas and lentils were determined after gastrointestinal digestion. The influence of the original sample weight on the soluble mineral fraction was also estimated. The results obtained show that white beans are the legumes with the highest bioaccessible calcium and iron contents. Lentils have a high iron content but its bioaccessibility is much lower than that of iron from white beans and chickpeas. An increase in sample weight increases the amount of bioaccessible element available for intake, but the increase is not always proportional.     

Pressure inactivation kinetics of Enterobacter sakazakii in infant formula milk

Survival curves of Enterobacter sakazakii inactivated by high hydrostatic pressure were obtained at four pressure levels (250, 300, 350, and 400 MPa), at temperatures below 30 degrees C, in buffered peptone water (BPW; 0.3%, wt/vol) and infant formula milk (IFM; 16%, wt/vol). A linear model and four nonlinear models (Weibull, log-logistic, modified Gompertz, and Baranyi) were fitted to the data, and the performances of the models were compared. The linear regression model for the survival curves in BPW and IFM at 250 MPa has fitted regression coefficient (R2) values of 0.940 to 0.700, respectively, and root mean square errors (RMSEs) of 0.770 to 0.370. For the other pressure levels, the linear regression function was not appropriate, as there was a strong curvature in the plotted data. The nonlinear regression models with the log-logistic and modified Gompertz equations had R2 values of 0.960 to 0.992 and RMSE values of 0.020 to 0.130 within pressure levels of 250 to 400 MPa, respectively. These results indicate that they are both better models for describing the pressure inactivation kinetics of E. sakazakii in IFM and BPW than the Weibull distribution function, which has an R2 minimum value of 0.832 and an RMSE maximum value of 0.650 at 400 MPa. On the other hand, the parameters for the Weibull distribution function, log-logistic model, and modified Gompertz equation did not have a clear dependence on pressure. The Baranyi model was also analyzed, and it was concluded that this model provided a reasonably good fit and could be used to develop predictions of survival data at pressures other than the experimental pressure levels in the range studied. The results provide accurate predictions of survival curves at different pressure levels and will be beneficial to the food industry in selecting optimum combinations of pressure and time to obtain desired target levels of E. sakazakii inactivation in IFM.     

Development of bakery products for greater adult consumption based on wheat and rice flour

The present investigation was developed as a contribution to Guatemalan's elderly food and nutrition. Its main objective was to evaluate the chemical, nutritional and sensory quality of bread prepared from the partial substitution of wheat flour with rice flour. Wheat flour substitutions with rice flour in the order of 15, 20, 30, 40, 50 and 60% were evaluated. Differences with the control (100% wheat bread) were found during the process of preparation, as well as texture, volume, height, weight and specific volume. Important effects in dough handling were noted specifically in the 40, 50 and 60% rice bread. Thus, a sandy texture was found in breads of higher rice levels. The bread protein quality increased with the level of substitution; however the protein quality difference between the wheat bread and the bread with 60% rice flour did not achieve statistical significance. Based on a statistical analysis of the physical properties the bread with 30 and 40% rice flour was selected, and through a preference test between these last two, the 30% rice flour bread was selected as the sample best suited to the present study's purposes. This bread was not different to wheat bread in many nutritional parameters, although in others it showed to be superior. Each serving size of bread has a weight of 80 grams (2 slices) that contributes adequate quantity of calories, protein and sodium, although a little less dietary fiber than 100% wheat bread.     

Isolation and Characterization of Starch from Bamboo Culm (Guadua flabellata)

Starch was isolated from bamboo culm in 8.5% yield. The starch was characterized by poligonal granules ranging in size from 1 to 12 μm and an amylose content of 24%. The granules were compact, with a density of 1.531 g/cm³. This, probably, reflected in low swelling power and solubility in water and poor solubility in dimethyl sulfoxide (DMSO). Brabender amylogram indicated an initial pasting temperature of 75°C and a high susceptibility to breakdown by thermal and/or mechanical shear.     

Effect of Food Ingredients on the Viscosity of Phosphate Monoesters of Corn Starch

The influence of sodium chloride, sucrose and pH on the pasting characteristics of corn starch phosphate monoesters (SPM) with different degrees of substitution (D.S.) were investigated. The SPM with D.S. of 0.055 showed a marked decrease of the initial viscosity with an increase of sucrose concentration up to 55%. The opposite effect was observed for the SPM with D.S. of 0.113 and 0.147. All the SPM presented a higher final viscosity with an increase of sucrose concentration. A significant decrease of the initial viscosity and of all other pasting characteristics of the initial viscosity and of all other pasting characteristics was noted in the presence of sodium chloride. The phosphated starches were not stable in acidic medium and showed some reduction of their pasting characteristics in alkaline medium.     

Physicochemical properties of ready‐to‐eat extruded nixtamalized maize‐based snacks enriched with grasshopper

The aim of this research was to prepare an extruded snack based on nixtamalized maize flour (Zea mays L.) (NMF) enriched with grasshopper meal (Sphenarium purpurascens Ch.) (GM) using a single screw extruder with a compression screw ratio of 3:1. A central experimental design comprising three independent variables, namely, extrusion temperature (T = 120–180 °C), feed moisture content (FMC = 18–22 g/100 g) and the grasshopper meal proportion (GMP = 0–40 g/100 g), was used. Increasing T decreased (P < 0.05) the expansion index (EI), bulk density (BD) and hardness (H). Increasing the FMC increased (P < 0.05) the EI. Increasing the GMP decreased (P < 0.05) the EI, H and water absorption index (WAI) and increased (P < 0.05) the BD and total colour difference (ΔE). The treatments that resulted in better general acceptability were those that contained a lower GMP. An extruded snack acceptable to the consumer can be obtained from a blend of NMF and GM, and up to 8.11 g/100 g of GM can be incorporated without affecting the physicochemical properties and acceptance of the snack.