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91.
Baizhan Li Chenqiu Du Hong Liu Wei Yu Jie Zheng Meilan Tan Zhenxing Jin Wenjie Li Jing Wu Lu Chen Runming Yao 《Indoor air》2019,29(2):308-319
The extensive research interests in environmental temperature can be linked to human productivity / performance as well as comfort and health; while the mechanisms of physiological indices responding to temperature variations remain incompletely understood. This study adopted a physiological sensory nerve conduction velocity (SCV) as a temperature‐sensitive biomarker to explore the thermoregulatory mechanisms of human responding to annual temperatures. The measurements of subjects’ SCV (over 600 samples) were conducted in a naturally ventilated environment over all four seasons. The results showed a positive correlation between SCV and annual temperatures and a Boltzmann model was adopted to depict the S‐shaped trend of SCV with operative temperatures from 5°C to 40°C. The SCV increased linearly with operative temperatures from 14.28°C to 20.5°C and responded sensitively for 10.19°C‐24.59°C, while tended to be stable beyond that. The subjects’ thermal sensations were linearly related to SCV, elaborating the relation between human physiological regulations and subjective thermal perception variations. The findings reveal the body SCV regulatory characteristics in different operative temperature intervals, thereby giving a deeper insight into human autonomic thermoregulation and benefiting for built environment designs, meantime minimizing the temperature‐invoked risks to human health and well‐being. 相似文献
92.
Jasmin Kuhn Philipp M. Klein Nader Al Danaf Joel Z. Nordin Sren Reinhard Dominik M. Loy Miriam Hhn Samir El Andaloussi Don C. Lamb Ernst Wagner Yoshitsugu Aoki Taavi Lehto Ulrich Lchelt 《Advanced functional materials》2019,29(48)
Phosphorodiamidate morpholino oligomers (PMOs) are oligonucleotide analogs that can be used for therapeutic modulation of pre‐mRNA splicing. Similar to other classes of nucleic acid‐based therapeutics, PMOs require delivery systems for efficient transport to the intracellular target sites. Here, artificial peptides based on the oligo(ethylenamino) acid succinyl‐tetraethylenpentamine (Stp), hydrophobic modifications, and an azide group are presented, which are used for strain‐promoted azide‐alkyne cycloaddition conjugation with splice‐switching PMOs. By systematically varying the lead structure and formulation, it is determined that the type of contained fatty acid and supramolecular assembly have a critical impact on the delivery efficacy. A compound containing linolenic acid with three cis double bonds exhibits the highest splice‐switching activity and significantly increases functional protein expression in pLuc/705 reporter cells in vitro and after local administration in vivo. Structural and mechanistic studies reveal that the lipopeptide PMO conjugates form nanoparticles, which accelerate cellular uptake and that the content of unsaturated fatty acids enhances endosomal escape. In an in vitro Duchenne muscular dystrophy exon skipping model using H2K‐mdx52 dystrophic skeletal myotubes, the highly potent PMO conjugates mediate significant splice‐switching at very low nanomolar concentrations. The presented aminoethylene‐lipopeptides are thus a promising platform for the generation of PMO‐therapeutics with a favorable activity/toxicity profile. 相似文献
93.
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity,anthocyanins and procyanidins profiling from raw beans to chocolate
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Matteo Bordiga Monica Locatelli Fabiano Travaglia Jean Daniel Coïsson Giuseppe Mazza Marco Arlorio 《International Journal of Food Science & Technology》2015,50(3):840-848
The content and composition of anthocyanins and procyanidins in fermented cocoa beans (from different geographic origins: Ecuador, Cameroon, Ivory Coast, Ghana and Nigeria), roasted nibs, cocoa mass and chocolate were determined, beside the determination of the total antiradical capacity. Concerning geographic origin, cocoa beans and processed products from Ecuador showed the highest levels of anthocyanins, followed by Nigeria and Cameroon. Generally, as cocoa beans were further processed, the levels of anthocyanins and flavan‐3‐ols decreased. The largest observed losses of phenolics occurred during roasting. A progressive decreasing trend in polyphenol concentration was observed in the other processed samples as well. Despite the original content of polyphenols in raw cocoa beans, technological processes imply a significant impact on cocoa quality, confirming the need of specific optimisation to obtain high value chocolate. 相似文献
94.
Properties and applications of β‐glycosidase from Bacteroides thetaiotaomicron that specifically hydrolyses isoflavone glycosides
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Da‐Hye Byun Hye‐Jeong Choi Hye‐Won Lee Hye‐Yeon Jeon Woo‐Jae Choung Jae‐Hoon Shim 《International Journal of Food Science & Technology》2015,50(6):1405-1412
To modify the glycan part of glycosides, the gene encoding β‐glycosidase was cloned from Bacteroides thetaiotaomicron VPI‐5482. The cloned gene, bt_1780, was expressed in Escherichia coli MC1061 and the expressed enzyme was purified using Ni‐NTA affinity chromatography. The purified enzyme, BTBG, showed optimal activity at 50 °C and pH 5.5. Interestingly, this enzyme did not have any hydrolysing activity on ordinary β‐linkage–containing substrates such as xylobiose, lactose and cello‐oligosaccharide, but specifically hydrolysed isoflavone glycosides such as daidzin, genistin and glycitin. Compared to a commercial beta glucosidase, BTBG selectively hydrolysed isoflavone glycosides in soybean extract mixture solution. These results suggest that BTBG may be a specialized enzyme for the hydrolysis of glycosides and that the substrate specificity of BTBG is applicable for the bioconversion of isoflavone glycosides in the food industry. 相似文献
95.
Clip-art image segmentation is widely used as an essential step to solve many vision problems such as colorization and vectorization. Many of these applications not only demand accurate segmentation results, but also have little tolerance for time cost, which leads to the main challenge of this kind of segmentation. However, most existing segmentation techniques are found not sufficient for this purpose due to either their high computation cost or low accuracy. To address such issues, we propose a novel segmentation approach, ECISER, which is well-suited in this context. The basic idea of ECISER is to take advantage of the particular nature of cartoon images and connect image segmentation with aliased rasterization. Based on such relationship, a clip-art image can be quickly segmented into regions by re-rasterization of the original image and several other computationally efficient techniques developed in this paper. Experimental results show that our method achieves dramatic computational speedups over the current state-of-the-art approaches, while preserving almost the same quality of results. 相似文献
96.
Determining the factors influencing students’ intention to use m-learning in Jordan higher education
M-learning is characterized as a powerful element of learning and education for facilitating the learning experiences. With enhanced and rapid advancements in technologies of ICTs (Information and Communication Technologies) and mobile, numerous innovative services and applications are being developed. Therefore, it becomes significant to investigate the factors influencing the intentions of m-learning to be used among the students of higher education institution. This study examines the “Technology Acceptance Model” (TAM), “Theory of Reasoned Action” (TRA) and “Unified Theory of Acceptance and Use of Technology” (UTAUT). The study is based on a survey being conducted across diverse groups of students, belonging to different communities and universities. The survey questionnaire was utilized for collecting the relevant data from 250 respondents. The results analyzed yields the impact that the proposed model of m-learning is comprehensive to study in the institutions of higher education. 相似文献
97.
Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry‐cured hams
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Linda Storrustløkken Hanne Marie Devle Lars Erik Gangsei Carl Fredrik Naess‐Andresen Bjørg Egelandsdal Ole Alvseike Dag Ekeberg 《International Journal of Food Science & Technology》2015,50(8):1933-1943
Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma‐style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry‐cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry‐cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n‐6 fatty acids relative to C18:1 n‐9. Dry‐cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling). 相似文献
98.
An engineered variant of the yeast Pichia pastoris was used to produce the potential malaria vaccine D1M1. This paper describes the implementation of an expanded bed adsorption chromatography step into a sequential cultivation process of the yeast in order to link protein expression, cell release, and product capture of the secreted protein in a fully automated plant. The process is operated with a semi-continuous strategy for an integrated production. Process improvements have been achieved using design of experiments. Resulting purities of product achieved up to 87% with recoveries of 51% in a single downstream operation. Furthermore, a multivariate analysis of historical batch data was used to develop a golden batch model for process monitoring. 相似文献
99.
Elucidation of colour development and microstructural characteristics of Allium sativum fumigated with acetic acid
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Li Li Dan Wang Xihong Li Yu Wang Xiaofeng Ju 《International Journal of Food Science & Technology》2015,50(5):1083-1088
It has been well known that the greening of Allium sativum cloves could be formed after immersed in acetic acid solution. Nonetheless, no investigation was reported on colour development of A. sativum in response to acetic acid vapour until now. In this study, the brief exposure of A. sativum to acetic acid vapour (200–400 ppm) was combined with controlled atmosphere (5%, 20% and 80% CO2) packaging storage to break cell membrane and green garlic. The garlic bulbs were fumigated with acetic acid before controlled CO2 atmosphere packaging for 25 days at 4 °C. Fumigation with 200 ppm acetic acid followed by high CO2 atmosphere packaging (80% CO2) facilitated the garlic greening. It was also verified that γ‐glutamyl transpeptidase was involved in garlic greening in present study, and the compromise of glacial acetic acid vapour fumigation and CO2 gas atmosphere in package stored at low temperature could result in garlic greening as well. 相似文献
100.