Weighted argument systems: Basic definitions, algorithms, and complexity results

We introduce and investigate a natural extension of Dung's well-known model of argument systems in which attacks are associated with a weight, indicating the relative strength of the attack. A key concept in our framework is the notion of an inconsistency budget, which characterises how much inconsistency we are prepared to tolerate: given an inconsistency budget β, we would be prepared to disregard attacks up to a total weight of β. The key advantage of this approach is that it permits a much finer grained level of analysis of argument systems than unweighted systems, and gives useful solutions when conventional (unweighted) argument systems have none. We begin by reviewing Dung's abstract argument systems, and motivating weights on attacks (as opposed to the alternative possibility, which is to attach weights to arguments). We then present the framework of weighted argument systems. We investigate solutions for weighted argument systems and the complexity of computing such solutions, focussing in particular on weighted variations of grounded extensions. Finally, we relate our work to the most relevant examples of argumentation frameworks that incorporate strengths.     

Large-scale production of a hypoallergenic preparation of F(ab′)2 fragments from bovine colostrum

A method for the production of bovine colostral F(ab′)₂ fragments at pilot-plant scale was developed. Optimum yield of immunoglobulins in colostral whey was obtained after rennet treatment of first milking colostrum. Pepsin digestion was carried out directly on the colostral whey at pH 3·8 for 4 h, which led to the complete digestion of immunoglobulins into F(ab′)₂ fragments. Elimination of β-lactoglobulin, the main immunogenic protein, was achieved by anion exchange on Duolite A560 at pH 6·0. The preparation was diafiltered with a 5000 Da membrane and the retentate spray-dried. The powder obtained contained approximately 34% F(ab′)₂ fragments, with an antibody activity three times higher than the initial colostrum.     

Macrophage-Mediated Melanoma Reduction after HP-NAP Treatment in a Zebrafish Xenograft Model

The Helicobacter pylori Neutrophil Activating Protein (HP-NAP) is endowed with immunomodulatory properties that make it a potential candidate for anticancer therapeutic applications. By activating cytotoxic Th1 responses, HP-NAP inhibits the growth of bladder cancer and enhances the anti-tumor activity of oncolytic viruses in the treatment of metastatic breast cancer and neuroendocrine tumors. The possibility that HP-NAP exerts its anti-tumor effect also by modulating the activity of innate immune cells has not yet been explored. Taking advantage of the zebrafish model, we examined the therapeutic efficacy of HP-NAP against metastatic human melanoma, limiting the observational window to 9 days post-fertilization, well before the maturation of the adaptive immunity. Human melanoma cells were xenotransplanted into zebrafish embryos and tracked in the presence or absence of HP-NAP. The behavior and phenotype of macrophages and the impact of their drug-induced depletion were analyzed exploiting macrophage-expressed transgenes. HP-NAP administration efficiently inhibited tumor growth and metastasis and this was accompanied by strong recruitment of macrophages with a pro-inflammatory profile at the tumor site. The depletion of macrophages almost completely abrogated the ability of HP-NAP to counteract tumor growth. Our findings highlight the pivotal role of activated macrophages in counteracting melanoma growth and support the notion that HP-NAP might become a new biological therapeutic agent for the treatment of metastatic melanomas.     

Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes

The impact of 2 different brines on the palatability and tenderness of select beef strip loin steaks was evaluated. Brines were differentiated by the type of alkaline agent, 4.5% sodium-based phosphate (control brine; CON) or 1% ammonium hydroxide (ammonium hydroxide treatment; AHT), incorporated into the formula. Injected steaks were placed in high oxygen (80% O(2)/20% CO(2)) MAP, stored 4 d at 4 °C in dark storage to simulate transportation, and then placed in retail display. Steaks were selected randomly on day 0, 7, and 14 retail display to measure pH, cook loss, shear force, and sensory characteristics. The pH for AHT steaks (pH 5.96) was slightly higher than CON steaks (pH 5.86; P < 0.05). Cook loss was lower (21%) for CON than AHT steaks (23%). There was neither a treatment nor day effect on tenderness as measured by Warner-Braztler shear force (P > 0.05). Sensory evaluation indicated that on day 0, retail display the initial juiciness, sustained juiciness, tenderness 1st impression, tenderness overall impression, and connective tissue in AHT steaks was not different from CON steaks (P > 0.05). A day effect (decrease) for those sensory parameters was observed only for sustained juiciness (P < 0.05). AHT steaks were rated higher in cooked beef flavor while CON steaks were higher in peppery and salty flavor. There was no difference in soapy and ammonia intensity between treatments. Results indicated that despite lower performance in cook loss the replacement of 4.5% sodium-based phosphate in a meat injection brine with 1% ammonium hydroxide produced a beef loin steak with comparable tenderness and palatability. Practical Application: The research in this study compares steaks that have been injected with a commercial brine formulated with sodium phosphates to steaks that have been injected with a brine where the sodium phosphate in the formulation was replaced with 1% ammonium hydroxide. Ammonium hydroxide is an USDA-FSIS approved ingredient in brines injected into fresh meats. Successful replacement of sodium phosphate with ammonium hydroxide would allow processors to significantly reduce the sodium content of injected fresh meat.     

Emulsifying properties of soy protein isolates obtained by microfiltration

Soy protein isolate (SPI) fractions were produced using two different pore size microfiltration membranes. Microfiltration was carried out on SPI produced by isoelectric precipitation of a crude protein extract. Five fractions were obtained: two retentates and two permeates from the two membranes plus an intermediate fraction obtained as the retentate on the small‐pore‐size membrane using the permeate from the larger‐pore‐size membrane. Emulsions stabilised by the retentate fractions exhibited higher values (P < 0.01) of emulsion stability index (ESI) and emulsifying activity index (EAI) than those stabilised with fractions made from the permeates. The intermediate fraction gave intermediate ESI values, while the EAI values were not significantly different from those for SPI and one of the retentates. SDS‐PAGE profiles indicated that the fractions exhibiting high functionality in terms of ESI and EAI were also richer in 7S globulin soy protein subunits. © 2002 Society of Chemical Industry