Fat Particles Research Articles

An evaluation of the effect of curdlan and scleroglucan on the functional properties of low-fat processed cheese spreads

The applicability of curdlan (CU) and scleroglucan (SC) as functional additives in the production of low-fat processed cheese spreads (PCS) was evaluated. The experimental cheeses were produced with 0.5% and 1% addition of highly pure CU and SC. Polysaccharides significantly contributed to uniform particle size distribution and an increase in diameters D[4.3] and D[3.2]. In PCS containing 1% CU or SC, dispersed phase (fat) particles were smaller than in PCS containing 0.5%. In comparison with commercially produced cheeses and control PCS, the addition of CU and SC significantly increased hardness and adhesion, and decreased spreadability and meltability by around 45%. The experimental PCS were significantly more yellow (average b* = 18.7) than the control PCS (b* = 12.4). Cheeses containing polysaccharides had a coarser and harder microstructure with numerous complexes. A sensory analysis revealed that the addition of CU and SC did not adversely affect the taste and aroma of the products, and even enhanced their cheesy flavor. The content of polysaccharide additives in low-fat PCS should not exceed 0.5%. The study demonstrated that PCS containing β-glucans offer an excellent alternative to full-fat PCS.

Adjusting the initial milk pH before freezing affected physico-chemical properties of thawed goat milk

This experiment was conducted to study the effects of initial goat milk pH on changes in some physico-chemical properties of milk during freeze-thaw cycles, and to investigate the possible causes by freeze-thawing for 5 cycles to magnify the changes. Raw goat milk was adjusted to 3 alternative pH levels, which were 1) original milk pH, 2) adjusted to original pH-0.2, and 3) adjusted to original pH+0.2. All the milk samples were packed in plastic bags and kept at -18±2°C for 5 days, then thawed at room temperature at 25°C (1 cycle) and this was repeated for 5 cycles. Milk samples from each treatment and each cycle were analyzed for pH, presence of sediment, viscosity, fat droplet size, particle size distribution, heat stability and changes in mineral content of milk serum. The result showed that the goat milk had an original pH of 6.69 (T6.69) that was adjusted to 6.49 (T6.49) and 6.89 (T6.89). During freeze-thawing all the treatment groups exhibited decreasing pH and increasing sediment, milk viscosity and fat droplet size, with only slight differences between treatments. The important differences were in heat stability, as the T6.49 treatment resulted in a heat stability decrease from 80 mins initially to 46 mins (42.50% decrease) at the 5th cycle, whereas T6.89 treatment only had an 8.89% change in heat stability. Average particle diameter (D3,2), volume distribution (D4,3) and uniform distribution (span) increased with freeze-thaw cycles, which clearly showed in T6.49 and T6.69 cases but not distinctly in T6.89. In conclusion, milk pH affected the quality of milk after freeze-thawing. Adjusting pH to 6.89 before freezing in this study reduced changes of pH, sediment formation, coalescence of protein, and heat stability of thawed goat milk; such adjustment is beneficial for further milk processing in the dairy industry.

Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth

The effect of short-term frozen storage (0, 2, 4, 6, and 8 wk) of raw meat on the aroma retention of chicken broth was discussed from a perspective on physicochemical properties of broth. With the increased storage time of frozen chicken, the protein concentration of the broth first increased and then decreased significantly due to changes in the small-molecule protein fractions (<10 kDa), as determined by SDS-PAGE. The volume fraction of oil droplets and the particle size increased significantly. Meanwhile, the absolute zeta potential decreased. The result from the circular dichroism spectrum showed that gelatin, the major structural protein in chicken broth, tended to depolymerize. In general, when the storage time of frozen chicken increased, the depolymerization of gelatin in the broth could enhance its emulsifying ability, resulting in the increases in the fat content and particle size of chicken broth, which enhanced the aroma retention of chicken broth. The information obtained could be used to explain the enhanced aroma strength of the broth prepared from chicken following short-term frozen storage.

Application of facial fat injections

&lt;p class="a0"&gt;Autologous fat has become an ideal filler material due to its easy acquisition, good compatibility and no foreign body sensation after transplantation. In recent years, autologous fat has been widely used in facial rejuvenation or repair and reconstruction, and achieved satisfactory results, which is also in line with the currently advocated minimally invasive treatment direction. Autologous fat transplantation mainly includes fat extraction, separation, transplantation and postoperative treatment, each of which can affect the activity of fat particles and/or fat retention rate after transplantation. In this paper, the application of autologous fat in facial rejuvenation or reconstruction is described in detail.&lt;/p&gt;

Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant

We report on the properties of analogue cream cheeses prepared using glucono delta-lactone (GDL) acidulant, notably the impact of particular processing and formulation variables, (homogenisation pressure, coagulation pH and temperature, and stabiliser level) on cream cheese physical, material and microstructural properties. Protein–protein and protein-fat interactions were seen to be the primary structural contributors to the physical properties of cream cheese. Cream cheese microstructure and its properties demonstrated well-defined correlations to specific and controllable processing elements within the manufacturing process, showing significance in interactions between parameters in multivariable linear regression analysis (P < 0.05). Summarising the effect of processing variables on key cheese properties, we observed that a progressive reduction in fat particle size of cheese milk arising from increasing homogenisation pressures was seen to increase the total surface area of fat that could be incorporated into the curd during coagulation. The greater extent of fat-fat and fat-proteins interactions during coagulation provided a reinforcing effect on the microstructure of the final cream cheese, with a corresponding increase in compressive fracture stress, shear storage modulus (G′) and shear loss modulus (G″). In terms of other processing variables, cream cheese firmness was also observed to progressively increase through lowering of coagulation pH from 5.13 to 4.33. Increasing coagulation temperature from 58 °C to 78 °C similarly caused an increase in cheese firmness. Finally, increasing the levels of added stabiliser were shown to correlate with increasing cheese firmness. Similar correlations could be observed in relation to physical properties, notably forced expressible serum separation. This model cream cheese preparation method has provided a useful model system for relating food structure to material and functional properties. In addition, it has the advantage of being able to rapidly screen many formulation and process variables because it is faster than the traditional cheesemaking. This study showed that the adjustment of process and formulation variables, either in isolation or in combination, in the manufacture of cream cheese can significantly influence the final material and textural properties of the product, thereby enabling controllable functional attributes capable of meeting different customer needs.

Bone marrow mesenchymal stem cells enhance angiogenesis and promote fat retention in fat grafting via polarized macrophages

BackgroundFat grafting is one of the most common soft tissue filling methods in plastic surgery. Bone marrow mesenchymal stem cell (BM-MSC) transplantation is an effective method for improving graft retention. However, the role of BM-MSCs in fat transplantation is not completely clear.MethodsHuman fat particles, together with BM-MSCs or PBS as a control, were subcutaneously transplanted into the backs of nude mice. Samples were taken on days 14, 30 and 90 post-grafting to calculate the fat graft retention rate, and tissue staining was evaluated. Furthermore, macrophages were treated with BM-MSC conditioned medium (BM-MSC-CM) to identify the beneficial component secreted by these stem cells.ResultsIn this study, we found that BM-MSCs improved retention by enhancing angiogenesis in fat grafting. Further analysis revealed that BM-MSCs could significantly inhibit the expression of the proinflammatory M1 macrophage markers interleukin (IL)-1β, tumor necrosis factor-α (TNF-α) and IL-6 in the early stages of fat grafting and promote the expression of the anti-inflammatory M2 macrophage markers Arg1, IL-10 and VEGF. Furthermore, our results showed that IL-10 secreted by BM-MSCs induced M2 macrophage polarization in vitro.ConclusionsBM-MSC transplantation can improve the fat retention rate and promote angiogenesis, which may be related to M2 macrophages. These results help elucidate the role of BM-MSCs in fat grafting.

Autologous Fine Particles Fat Filling Under Direct Vision in the Repair of Sunken Upper Eyelid After Double Eyelid Surgery.

To explore the clinical effect of filling the preaponeurotic fat with autologous fine particles fat under direct vision to correct the sunken upper eyelid after double eyelid surgery. From June 2017 to May 2020, 134 cases of sunken upper eyelid after double eyelid surgery were treated by sharp needle injection of autologous fine particles fat under direct vision, and the surgical effect of each case was analyzed and evaluated. The sunken upper eyelid was corrected, the appearance was satisfactory, the shape was in good state, and there was no lump and obvious displacement of the transplanted fat. And in the sunken upper eyelid group after double eyelid surgery, 5 patients had severe upper eyelid adhesions and lost plenty of preaponeurotic fat; among them, 4 patients underwent secondary repair surgery, and one did not. The sharp needle injection method of filling autologous fat in the preaponeurotic fat under direct vision can accurately correct the sunken upper eyelid and replenish the preaponeurotic fat. The positioning is accurate, the filling amount is easy to control, and the transplanted fat particles survive well. This journal requires that authors assign a level of evidence to each article. For a full description of these Evidence-Based Medicine ratings, please refer to the Table of Contents or the online Instructions to Authors www.springer.com/00266 .

A new method for producing superior set yogurt, focusing on heat treatment and homogenization

Extended shelf life (ESL) processing (i.e., heat treatment at 130°C for 2 s) is usually not used for producing set yogurt because of the fragility of the curd structure. We investigated the effects of homogenization conducted at higher pressure than the conventional conditions (10 MPa for the first stage and 5 MPa for the second stage) on the curd structure of set yogurt, with a focus on the fat globule size. Each yogurt mix was adjusted at the range of fat globule sizes from 0.45 μm to 1.1 μm by a homogenizer and then heated at 95°C for 5 min (conventional heat treatment), 120°C for 2 s, ESL processing, or 140°C for 2 s. The yogurt mixes were fermented by a common yogurt starter, and the curd texture of the obtained yogurts was evaluated. We observed that the curd hardness and curd firmness of the yogurt were each negatively correlated with the fat globule size regardless of the heat-treatment temperature. Compared with the curd obtained with conventional heat treatment, the ESL-processed curd was extremely fragile, but significantly smooth. With ESL processing, a curd hardness >40 g, which is a sufficient strength for commercial transport systems, was obtained by making the fat particle size <0.6 µm, using 2-stage homogenization pressure: 35 MPa for the first stage and 5 MPa for the second stage. A microscopy analysis indicated that the smaller fat globules reinforce the network structure. The yogurt made by ESL processing and that created with 35 + 5 MPa homogenization had significant sensory evaluation scores. Our results indicate that the combination of ESL processing and 35 + 5 MPa homogenization is a novel and useful method for manufacturing set yogurt.

Feasibility study and optimization of infant formula production using a mixture of camel milk and cow milk

Breast milk is the best food for the baby and infant formula is an essential food for infants who are deprived of breast milk. There has been a lot of research on the optimization of infant formula that uses different milks. The composition of camel milk is close to human milk and is important in terms of nutritional properties, non-food allergy and medicinal value and therapeutic applications, and this can be an appropriate alternative to cow’s milk in infant formula. In the present study, the effect of replacing cow’s milk with camel’s milk in infant formula was investigated. The number of treatments was determined by using the Mixture Design method and the necessary tests were performed for infant formula and physicochemical and qualitative tests including moisture, dry matter, measurement of color parameters, density, particle size, insoluble index, pH, acidity, total sugar, fat, protein, ash, vitamin C, minerals, aflatoxin M1, wettability acceptable and scorched particles were done. The results showed that adding camel’s milk to cow’s milk could meet 87.3% of our expectations for the production of infant formula from camel’s milk and not have an adverse effect on the physicochemical properties of the formula.

Production of Infant Formula Using Mixture of Walnut and Almond Oil

Milk is an essential food for children and it is clear that the best source of nutrition for babies is breast milk. The World Health Organization (WHO) recommends that infants be exclusively breastfed for the first six months of life. However, some babies may need complementary milk during the early months of life or may be weaned for some reason. Although it is not possible to produce the same product as breast milk, attempts have been made to imitate the nutritional characteristics of breast milk for the normal growth and development of infants. Infant Formula is considered as an effective alternative to breast milk and has been prepared to mimic the nutritional composition of breast milk. Formulas need to meet the factors of normal physical growth quality and adequate biological quality. The production process is also fully regulated and monitored to meet national and international quality standards. Today, cow's milk is the most widely used alternative to human milk and the basis of many Infant Formulas. In this study, the effect of adding walnut and almond oil to infant formula was investigated. The number of treatments was determined by using the Mixture Design method and the necessary tests were performed for infant formula and physicochemical and qualitative tests including moisture, dry matter, measurement of color parameters, density, particle size, insoluble index, pH, acidity, total sugar, fat, protein, ash, vitamin C, minerals, aflatoxin M1, wettability acceptable and scorched particles were done. The results showed that adding this formula could meet 90% of our expectations for the production of infant formula and not have an adverse effect on the physicochemical properties of the formula.

Hypolipidemic Effect and Liver Protection of Irpex lacteus Fermented Tea in Vivo

To study the effect of Irpex lacteus fermented tea on blood lipids and liver in mouse, 60 male KM mice were established hyperlipidemia model by high-fat diet induction, and then were randomly divided into six groups: Model group, simvastatin positive control group(10 mg/kg), green tea group(400 mg/kg) and high-(400 mg/kg), medium-(200 mg/kg), and low-(100 mg/kg) -dose Irpex lacteus fermented tea groups. And another 10 male KM mice were set up blank control group. The blank control group was given basic feeds, and the remaining groups were fed with high-fat feeds and gavage corresponding drugs. After 35 days, the body weight, liver weight and liver coefficient of each group were calculated. Serum total cholesterol(TC), triglyceride(TG), high-density lipoprotein cholesterol(HDL-C), low-density lipoprotein cholesterol(LDL-C), aspartate aminotransferase(AST), alanine aminotransferase(ALT), alkaline phosphatase(ALP), superoxide dismutase(SOD), malondialdehyde(MDA) and glutathion peroxide(GSH) levels were detected, and morphological changes(HE) and liver fat particles(oil red O) in the liver of mice were observed. The results showed that high-(400 mg/kg) -dose Irpex lacteus fermented tea group could significantly reduce the levels of TC, LDL-C, AST, ALT, ALP and liver coefficient(P<0.05 or P<0.01), these indicators levels were close to the simvastatin group. High-(400 mg/kg) -dose Irpex lacteus fermented tea group significantly reduced TG level(P<0.01), and with the blank control group TG level, and increased HDL-C levels(P<0.01) in hyperlipidemic mice, the level of HDL-C was close to simvastatin group. It also could significantly reduce MDA content in liver and hyperlipidemia mice below simvastatin group, and increase SOD and GSH activity, which were close to blank control group and simvastatin group, respectively(P<0.05), improve the degree of fatty liver histopathology, and reduce liver fat particles. These findings indicated that the high-(400 mg/kg) -dose Irpex lacteus fermented tea group had hypolipidemic, improved the fatty liver disease and hepatoprotective effects by regulating oxidative stress in hyperlipidemic mice. This study would provide a theoretical basis for the development and utilization of the Irpex lacteus fermented tea as functional tea with anti-oxidation, lowering blood lipid and improving fatty liver.

Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté

An analysis of food materials often involves characterization of the molecular composition of the food matrix and measuring its mechanical properties. However, there is a gap in understanding how food materials organize at the microscopic level. This article shows the application of minimally invasive coherent anti-Stokes Raman scattering (CARS) microscopy to visualize the fat distribution in duck liver-based products. Further, in combination with quantitative image analysis, CARS provides a viable route for understanding how food texture is related to food microstructure. Strong correlations were found between microscopic structural descriptors of the fat particle (abundance, shape, and size) and rheological and textural parameters (hardness, storage modulus). Foie gras was found to have an irregular shaped fat network connected via relatively weak links that yield under stress correlating with foie gras being harder, more elastic, and more brittle in comparison with a homemade duck liver pâté. In turn, the higher total number of fat particles, more round and smooth in shape, found in the pâté was responsible for it being softer and less prone to fracture. Understanding the relation between molecular composition, microscopic structure, and macroscopic texture provides opportunities for future modification of pâté formulation and/or a new preparation technique using microstructure as a texture indicator.

Гістоструктура великого чепця людини в нормі і перитоніті

The purpose of the work was to study the histological structure of the greater omentum in the people of second mature and elderly age in normal condition and in peritonitis. Materials and methods. The materials of the study were 40 greater omenta of deceased people (20 males and 20 females) of the second mature and elderly age without pathology in the abdominal cavity and 10 greater omenta of deceased people from peritonitis taken in accordance with the cooperation agreement. Pieces of greater omenta were fixed with a 10% solution of neutral formalin. Paraffin blocks were made according to the traditional method, followed by making sections that were stained with hematoxylin and eosin. Histological specimens were studied using a light microscope "MICROmed" XS-3320 in transmitted light using an increase of ×40, ×100, ×400 with the photographing of micropreparations on the camera Ningero Sheng Heng Optics and Electronics Co. Results and discussion. The findings of the study showed that the histological structure of the tissue of the greater omentum in women and men of these ages has common structural features. Histological sections stained with hematoxylin and eosin revealed that normally the outside of the greater omentum is covered with a solid layer of mesotheliocytes, located on the basal plate, deeper there were “milk spots”, white adipocytes, which formed individual fat particles, separated by connective tissue fibers. “Milk spots” do not have capsules, in contrast to lymph nodes, and contain lymphocytes and macrophages that emerge from their fenestrated postcapillary venules and migrate into the abdominal cavity through “stigmas”. Normally, active and inactive “milk spots” are present in the greater omentum in adults. “Milk spots” had an oval, irregular and spherical shape and different sizes. In the thickness of the tissue of the greater omentum there were lymph nodes, which, in contrast to the "milk spots" on the outside were covered with a connective tissue capsule. In the thickness of the nodule, trabeculae extend from the capsule. Marginal and medullary sinuses were determined. Lymphocytes were the main cellular component of lymph nodes. Conclusion. In peritonitis, disruption of the continuous mesothelial cover of the greater omentum, resulted from disintegration of mesothelial cells; some areas of their adhesion and desquamation were observed. Areas with inflammatory infiltration, plethora of arterial and venous microvessels and an increase in active “milk spots” with a high content of lymphocytes were found in the fat particles of the greater omentum

Physical characterization of the milk chocolate using whey powder

In this study it was found that the complex microstructure of chocolate was modified by the addition of whey into original milk chocolate. A decreasing particle size diameter of the dispersed cocoa fat particles with increasing whey content followed by dynamic light scattering measurements was confirmed. Changes of the chocolate fat crystallinity through disrupting the highly ordered cocoa fat dense crystal aggregates to the less developed ones deformed by the inclusion of whey particles into the complex chocolate mass were simultaneously confirmed. These morphology changes affected the thermal and rheological behaviour of the studied samples by decreasing the melting peak temperature as well as Casson's plastic viscosity with increasing whey content. Furthermore, a gradual decrease of the hardness, thus reflecting the plasticising effect of the whey particles on the complex crystalline structure of the chocolate, was observed. The latter fact was also confirmed by the decreased acoustic emissions during chocolate breakage, thus indicating the change of the fracture process from brittle to more ductile.

Evaluation of Serum Level of Interleukin 1 in Patients Suffering from Acute Coronary Syndrome, Admitted to the CCU Ward of AmirAlmomenin Hospital of Zahedan

Background: Atherosclerosis is a disease in which the particles of fat builds up in the blood vessel’s walls. This build up leads to blood flow blockage or can cause the arteries to narrow, but until the stenosis of the vessel is not more than 70 percent, there won’t be any obvious symptoms. Symptoms are dependent on the location of the stenosis that can bring about diseases such as, Unstable Angina (UA), Myocardial Infarction with Q Wave (MIQW) and Non Q Wave (NMIQW). The most common causes of death in most developed countries is Coronary Artery Disease (CAD), and since the inflammatory factors are one of the causes of these diseases, we decided to evaluate the level of the Interleukin-1 (IL-1) in patients with acute coronary syndrome. Methods: 90 patients, suffering from the acute coronary syndrome were selected, which were previously diagnosed and referred to a cardiologist in the Imam Ali Ebneh hospital’s cardiac ward, in 2011. Five ml of periphery blood was obtained from each patient, after 24 hours of hospitalization. Using the ELISA method, the level of interleukin-1 was measured in the three groups of patients, each with symptoms of UA, MIQW and MINQW. Results: Our findings, showed the highest level of interleukin-1 in the MIQW patients, with the average of 46.55 pg/ml and, the lowest level in the MINQW patients, with the average of 28.17 pg/ml. Moreover, the average level of IL-1 in the patient’s serum with UA, is determined equal to 31.28 pg/ml. Although, there was no significant correlations between the type of MI development and UA, there was a significant correlation between the level of IL-1 and the type of MI development. Conclusion: Despite the fact, that the level of IL-1 was higher than normal in all the group types, and no significant correlation between the type of MI development and UA was found, there was statistically a significant correlation between the types of MI development and the level of IL-1.

PULMONARY EMBOLISM - BLOOD VS OTHER?

TOPIC: Critical Care TYPE: Medical Student/Resident Case Reports INTRODUCTION: Fat embolism syndrome (FES) is a rare etiology with poor prognosis and high mortality rate. The more common causes include orthopedic surgery. Here we present an extremely rare case of FES due to an outpatient elective surgery of fat grafting. Currently there is no other treatment for FES other than supportive care. CASE PRESENTATION: Patient is a 43 year old female with a past medical history for obesity with a strong family history of breast cancer and underwent prophylactic bilateral mastectomy. Patient presented for elective outpatient reconstruction of the right breast fat grafting harvested from the abdomen. During surgery, became hypoxic, requiring emergent intubation with full support. Patient was evaluated by a chest x-ray which ruled out pneumothorax. In the emergency room, she was hypotensive requiring vasopressors. Patient underwent chest CT with findings for bilateral segmental pulmonary embolism visualized with acute right heart strain with elevated right sided heart pressures and >2:1 ratio of right ventricle size to the left ventricle. She was noted to have a negative hounsfield unit of bilateral thrombi, highly suspicious for fat embolism. Given the lack of treatment options other than supportive care for fat embolism, the patient underwent VA-ECMO emergently as salvage therapy. Bedside transesophageal echocardiogram showed multiple masses in the right ventricle extending into the tricuspid chordae and into the right ventricle with severe dysfunction, largest mass measured up to 1.0 cm in size. Patient was managed with full support of VA-ECMO for a total of seven days before transitioning to mechanical ventilation and decannulation and cardiac support was weaned off. Patient's neurological status was back to baseline post ECMO. Ultimately, patient required a tracheostomy and was discharged to inpatient rehabiliation. DISCUSSION: FES is a systemic disorder with embolization of fat particles causing cytotoxin production and inflammatory state from the free fatty acids resulting in multiorgan dysfunction presenting with tachypnea, tachycardia, fever, possible rash. Pulmonary circulation is affected upto 75% of patients leading to ARDS requiring prolonged mechanical ventilation. Development of fat pulmonary embolism has a significantly high mortality. Treatment with ECMO allows for cardiopulmonary life support with severe respiratory failure bu replacing deoxygenated blood with oxygenated blood. Most commonly noted cases are related to orthopedic surgeries or trauma. To our knowledge, FES as a complication from liposuction requiring VA-ECMO as a successful treatment option has not yet been reported. CONCLUSIONS: Here we present one of the first cases of a successfully treated patient with VA-ECMO who developed florid shock secondary to acute fat embolism syndrome due to an elective breast fat grafting surgery. The important learning to identify is diagnosing fat embolism. REFERENCE #1: https://pubs.asahq.org/anesthesiology/article/89/3/782/36964/Early-Fat-Embolism-after-Liposuction REFERENCE #2: https://www.atsjournals.org/doi/abs/10.1164/ajrccm-conference.2020.201.1_MeetingAbstracts.A5188 REFERENCE #3: https://pubmed.ncbi.nlm.nih.gov/18509699/ DISCLOSURES: No relevant relationships by Pranav Mahajan, source=Web Response No relevant relationships by TEMITOPE SHODUNKE, source=Web Response No relevant relationships by Abdul Siddiqui, source=Web Response No relevant relationships by Riddhi Upadhyay, source=Web Response

Effects of fat contents and particle size of cocoa nibs on alkaloid composition, antioxidant activities, and volatile compound of concentrated cocoa drink

There is an increase in cocoa utilization as an alternative to espresso coffee due to its lower caffeine content (17% less) than coffee. The polyphenol, theobromine, is a good source of antioxidant contributed to the flavor and aroma in cocoa products. Different fat contents and grinding levels were evaluated in producing a concentrated cocoa drink with a close resemblance to espresso coffee. Concentrated cocoa drink made of cocoa bean with 20% fat, grind at level 50 showed better caffeine content (3.31 µg/ml), theobromine content (34.26 µg/ml), antioxidant capacity (1726.3 μM TE), and TPC (193.57 mg/ml GAE). Five different classes of volatile compounds were detected from fresh-brewed concentrated cocoa drinks responsible for the unique aroma properties, including alcohols, aldehyde, ketones, esters, acids, and pyrazines. These findings are significant to the cocoa industries, where the concentrated cocoa drink may act as an alternative cocoa drink with improved nutritional content. Practical applications This study had promoted a better understanding of the role of fat and grinding levels in order to produce a newly developed concentrated cocoa drink, with improved and closer resemblance to regular espresso characteristics. The information obtained in this study is valuable for the cocoa beverage industry in producing good characteristics of concentrated cocoa drink with a high amount of bioactive compound and improved aroma profile, which enhances the cocoa flavor of the concentrated cocoa drink. Hence, the improved nutrition of concentrated cocoa drinks is also beneficial to consumers.

A morphological classification of the fat particles found in the urinary sediment of patients with Fabry disease.

The search in the urinary sediment (U-sed) of fat particles with peculiar morphology is a simple and inexpensive tool for the diagnosis of Fabry disease (FD) nephropathy. In this study we investigated the morphology of a high number of such fat particles with the aim to obtain a morphological classification to be used for their identification. Study of the morphology of fat particles in the U-sed of a cohort of FD patients using: bright field plus phase contrast microscopy (BF+PC), polarized light microscopy (POL), and transmission electron microscopy (TEM). Comparison of these results with those obtained for the fat particles seen in the U-sed of a control group (CG) of patients with non-FD glomerulopathies. FD: 18 U-sed from six patients (three samples/patient) were prospectively investigated and 506 fat particles identified. With BF+PC, these were classified in eight morphological categories (seven of which were confirmed by TEM), and with POL in 10 others. CG: eight U-sed from eight patients were investigated and 281 fat particles identified. These fell into four BF+PC morphological categories and into eight POL categories. While some categories were significantly more frequent in FD others were more frequent in the CG. Our study demonstrates that 1. The morphology of fat particles found in the U-sed of FD patients is much wider and complex than that described so far 2. Several significant differences exist in the morphology of such fat particles between FD and CG patients.

Antibiotic accumulation, growth performance, intestinal diversification, and function of Nile tilapia (Oreochromis niloticus) feed by diets supplemented with different doses of sulfamethoxazole.

To comprehensively investigate the effects of exposure to legal doses of sulfamethoxazole (SMZ) in Nile tilapia (Oreochromis niloticus), fishes were exposed to diets supplemented with different doses of SMZ (NS, normal feed; LS, 20 mg/kg·day; MS, 200 mg/kg·day; and HS, 1000 mg/kg·day) for 4 weeks and then fed with normal feed for 4 weeks. General SMZ accumulation, growth performance, intestinal short-chain fatty acids, intestinal flora diversity, composition, and function were systemically evaluated. Results indicated that the SMZ accumulation in O. niloticus muscles, intestinal contents, and aquaculture environment positively correlated to the exposure dose. The growth performance, measured by weight increase, was MS>LS>NS, while HS antibiotics retarded the growth. SMZ-exposed O. niloticus had an increased number of fat particles in the liver and a change in the content of intestinal SCFAs. Moreover, SMZ exposure changed the biological diversity of the intestinal flora and subsequently induced microbiota dysbiosis, primarily inhibiting the growth of Fusobacteria, especially in HS group. Overall, exposure to higher SMZ doses than the recommended ones impair general intestinal functions and provokes health risk in fish. This study highlights the importance of rational and regulated use of SMZ in aquaculture.

A Psychoanalysis of Milk: The Case of Alfred Hitchcock

A Psychoanalysis of Milk: The Case of Alfred Hitchcock