Properties Of Products Research Articles

Methods to address functional unblinding of raters in CNS trials

Treatment-emergent adverse events (TEAEs) associated with the unique properties of a pharmaceutical product may functionally unblind clinician ratings, obscure true medication effects, and affect confidence about clinical trial results. Central nervous system studies are particularly susceptible to functional unblinding because they rely on relatively subjective symptom assessments. Two different methods were used to examine possible functional unblinding in pooled data from three recent five-week, double-blind, placebo-controlled trials of xanomeline and trospium chloride (formerly known as KarXT) in participants with schizophrenia experiencing acute psychosis. Xanomeline/trospium is an M1/M4 muscarinic receptor agonist that may produce cholinergic side effects. First, we compared the scores of remote (site-independent) raters, blinded to TEAEs, who listened to audio recorded, site-based Positive and Negative Syndrome Scale (PANSS) interviews. Second, we conducted a post hoc analysis of participant subgroups with or without reported cholinergic-related TEAEs to ascertain whether cholinergic TEAEs influenced trial outcome. Remote ratings closely replicated 575 available “paired” site-based PANSS total scores at baseline and endpoint (intraclass correlation coefficient = 0.88 and 0.93, respectively). Both site-based and remote PANSS scores yielded significant improvement favouring xanomeline/trospium over placebo (both p < 0.0001) and yielded significantly greater treatment response (≥30% improvement from baseline) than placebo (both p < 0.0001). The significant improvement of PANSS scores favouring xanomeline/trospium over placebo was comparable in magnitude for all subgroups regardless of whether participants reported cholinergic-related TEAEs, or any TEAEs at all (all p < 0.001). In sum, the two different methods used to assess functional unblinding in these studies found no impact of cholinergic TEAEs, or any TEAEs, on the trial results. These methods may have utility across all clinical trials.

Advancement of uridine diphosphate-dependent glycosyltransferases (UGTs) in the glycosylation modification of natural products and their protein engineering

Abstract Natural products have garnered significant attention due to their exceptional industrial and medicinal value. Glycosylation, a crucial structural modification in these products, is typically mediated by uridine diphosphate-dependent glycosyltransferases (UGTs). These enzymes not only enhance the physicochemical properties of natural products but also markedly increase their biological activity. This review provides an in-depth exploration of the characteristic features of UGTs and their diverse applications in the glycosylation modification of natural products, encompassing terpenoids, flavonoids, alkaloids, phenolic acids, and amide compounds. Special emphasis has been placed on the latest strategies in UGTs’ protein engineering and high-throughput screening methods, which provides insights into the study of UGTs' protein engineering and facilitate their application in the fields of food and medicine.

Research on the Influence of Abrasive Particle Size and Lapping Parameters on the Surface Scratches of Stainless Steel Substrates

Abstract It is of crucial importance to minimize the surface scratches that occur during abrasive processes in order to maintain the mechanical properties of products, improve surface quality and reduce subsurface cracks. However, current research lacks an evaluation index system for assessing and controlling surface scratches on stainless steel substrates. Addressing this issue, an evaluation index for scratches based on the surface topography characteristics of the workpiece is proposed, which is utilized to assess the state of scratches on the workpiece surface. First, using image processing techniques to screen 3D scratch data on the workpiece surface addresses the challenge of extracting 3D scratch features. Second, a feature evaluation metric for assessing lapping scratches was designed based on the extracted combined features. Finally, the influences of the abrasive grain size and lapping parameters on the characterization of lapping scratch features were explored and analyzed. The results of the Analysis of Variance indicate that the effect of lapping time on the number of scratches does not achieve statistical significance. Regression analysis reveals that reducing abrasive particle size and lapping pressure significantly affect the number of scratches and the average scratch depth. Furthermore, a negative correlation is observed between the rotational speed of lapping pad and the number of scratches and the average scratch depth. Among these factors, abrasive particle size has the most prominent effect on the number of scratches and the average scratch depth. Specifically, when abrasive grains with a particle size of w10 were used for processing, the minimum number of scratches observed was 28, with an average scratch depth of 315.62 nm and the density distribution coefficient value is 0.31. Compared to the abrasive particle size w50, there was a decrease of 57.58%, 52.38% and 35.48%.

Drivers of food acquisition practices among adolescents in suburban food environments of Lao People’s Democratic Republic

ABSTRACT Background Dietary shifts among adolescents in low- and middle-income countries are exacerbating the double burden of malnutrition. Understanding the drivers of adolescent food acquisition and consumption practices and their lived experiences of the food environment is crucial for the effective development of targeted interventions and policies. Objective To explore drivers of food acquisition and consumption practices among adolescents from two suburban schools in the food environments of Phonhong District, Lao People’s Democratic Republic. Methods We implemented a Qualitative-Geographical Information System methodology, featuring participatory photography, follow-up photo-elicitation interviews and focus group discussions with 30 adolescents from April to July 2022. Thematic analysis triangulated key themes from photos, maps, and transcripts. Results Drivers of food acquisition and consumption included interactions across external, interpersonal, and intrapersonal domains. The six key themes were food availability and accessibility, product properties and convenience, peers and social media, caregivers and household practices, affordability, desirability, and autonomy, and perceptions, beliefs, and social norms. Consumption of ultra-processed foods was driven by the availability and accessibility of these affordable products in schools. By contrast, consumption of fruits and vegetables was driven by parental food practices at home. Conclusion A comprehensive multi-scalar approach is required to improve adolescent diets and nutrition in the suburban food environment of Lao PDR. This includes restricting the sale of ultra-processed foods in schools, promoting home gardening, increasing caregivers’ awareness and engagement with adolescents about the benefits of healthy food choices, and leveraging social media to encourage healthy eating behaviors.

Insights into HKUST-1 Metal-Organic Framework’s Morphology and Physicochemical Properties Induced by Changing the Copper(II) Salt Precursors

The HKUST-1 metal-organic framework was synthesized using four different copper(II) salt precursors, namely copper nitrate, copper sulphate, copper acetate, and copper chloride, via the solvothermal method with no mixing. Syntheses were conducted without using the N,N-dimethylformamide to allow for a greener synthesis of MOFs. The selected physicochemical properties of the obtained metal-organic frameworks were determined. The yield of the obtained products changed in the order acetate&gt;nitrate&gt;sulfate, while no product was obtained in the synthesis with copper(II) chloride. The obtained materials were characterized by means of XRD, nitrogen adsorption–desorption at −196 °C, FTIR, XPS, TGA, SEM, and DLS. The morphology of crystallites and their physicochemical properties were significantly affected when different copper(II) salt precursors were used. The comparison of the obtained results with already published works allows for the correlation of the synthesis parameters like synthesis temperature, time, mixing, and copper(II) salt precursor used on selected properties of the final product.

Effects of ORF14 gene on melanin expression, fermentation conditions and properties of melanin production in modified strains.

Melanin with antioxidant and antibacterial properties can be used in food, cosmetics, biotechnology, and other fields, but its insolubility become a main challenge hindering for its application. In this study, water-soluble melanin produced by the novel species Streptomyces vilmorinianum YP1 was characterized using scanning electron microscopy (SEM), UVvisible spectroscopy (with an absorption peak at 220 nm), and Fourier transform infrared (FTIR) spectroscopy. The glycosyltransferase gene ORF14 was knocked out, which improved the production of water-soluble melanin by inhibiting competitive pathway. In order to further enhance production of melanin, PlackettBurman and response surface methodology statistical design was employed to screen for key factors and determine the optimal combination. The maximum melanin production (4.00 g/L) was obtained under the conditions: amylodextrine concentration of 40 g/L, soya peptone concentration of 7 g/L, tryptone concentration of 5 g/L, NaCl concentration of 5.4 g/L, pH of 6.7 and temperature of 36 °C for 180 h. The physicochemical properties and bioactivity of melanin were further investigated, revealing that melanin had a good stability across a pH range of 4-12, antioxidant (with a survival rate of over 85 %), and resistance to reducing agents (with a survival rate of over 99 %). The results underscored that S. vilmorinianum YP1 is a promising candidate for water-soluble melanin production.

Effect of chitosan on thermal gelling properties of pork myofibrillar protein and its mechanism.

Previous studies have demonstrated that the addition of chitosan can improve the quality and functional properties of meat products. However, the underlying mechanism remains unclear. In this study, the effect and mechanism of the addition of chitosan on the gel properties of myofibrillar protein (MP) were investigated. The results indicated that the gel strength and the water-holding capacity of MP-chitosan gel increased significantly when chitosan was added at 2.5-10 mg mL-1. Myofibrillar protein samples with 10 mg mL-1 added chitosan exhibited the highest elasticity and viscosity during gel formation and strengthening. The addition of chitosan also caused a modification in both the secondary and tertiary structure of MP, resulting in an enhanced exposure of hydrophobic and sulfhydryl groups in comparison with the control. Chitosan inhibited the conversion of immobilized water into free water and the formation of water channels during the thermal gelation process of MP. The denaturation enthalpy (ΔH) of myosin decreased as the concentration of chitosan exceeded 5 mg mL-1. The microstructure showed that the incorporation of chitosan (5-10 mg mL-1) facilitated the formation of compact and well organized MP gel networks. The addition of chitosan can enhance the functional properties of meat protein and facilitate heat-induced gelation, making it a promising ingredient for improving the quality of processed meat products. © 2024 Society of Chemical Industry.

Characterization and thermal analysis of metalworking sludge as a partial substitute for clays in ceramic production

This study evaluates the feasibility of using sludge from the metalworking industry (SMWI) as a partial substitute for clays in producing red ceramics for civil construction. The analysis of the white goods production process predicted the components of SMWI, potentially reducing the need for additional chemical analyses. According to the chemical analyses provided, SMWI is a non-hazardous solid waste, but not inert, due to the presence of aluminum, chlorine, and phenols, by Brazilian standards. The oxide composition of SMWI showed compatibility with the studied clays and data from the literature, suggesting its potential as an additive in ceramics. Rich in CaO and Al2O3, SMWI can enhance the mechanical strength of ceramics, although excessive addition may increase water absorption. Loss on ignition tests, thermogravimetry, and SEM-EDS analyses on SMWI and pure and 5% SMWI-added clays revealed the loss of volatile compounds and the formation of thermostable clay minerals. However, its distinct composition, with lower levels of Fe2O3 and SiO2, and the need for adequate homogenization, requires caution to avoid impacts on the final properties of the ceramic products, such as water absorption and mechanical strength. Thus, the use of SMWI as a ceramic additive presents itself as a sustainable and viable alternative, although further studies are necessary to validate its application in compliance with Brazilian technical standards.

Effect of β-sitosterol+γ-oryzanol-based oleogels on protein conformation and gel properties of Nemiperus virgatus surimi.

The impact of β-sitosterol+γ-oryzanol-based oleogels or peanut oil on the protein conformation and gel quality of Nemiperus virgatus surimi was evaluated. A significant reduction in gel strength, texture parameters and water holding capacity (WHC) of surimi was found as oil concentration increased (P < 0.05). However, compared with peanut oil, the gel strength, hydrophobic interaction and disulfide bond content of surimi gel containing oleogels increased by 6.919%, 32.635% and 12.409%, respectively, when the oil concentration was 10 g kg-1. Both oleogels and peanut oil could enhance the whiteness of surimi gel. Oleogels induced the unfolding of surimi proteins, and promoted the conformational shift from α-helix to β-sheet structure. Furthermore, oleogels filled the gaps of protein networks to make the microstructure of surimi gel more compact and uniform, improving the WHC and reducing the cooking loss. γ-Oryzanol+β-sitosterol-based oleogel alleviated the adverse influences of direct addition of peanut oil on the gel and textural properties of surimi products. © 2024 Society of Chemical Industry.

Insights into chemical evolution mechanism of different biomass during torrefaction based on the properties of torrefied solid, liquid, and gaseous products

Insights into chemical evolution mechanism of different biomass during torrefaction based on the properties of torrefied solid, liquid, and gaseous products

Predicting composition of a functional food product using computer simulation

One of the frontiers of science is the development of a digital twin for a food product to predict composition and properties of a future product. Today, however, computer simulation (modeling) is used for predicting the composition of a food product. The aim of our research is to compare the levels of the nutritional value parameters from a digital model and a real food product and to assess adequacy of the obtained data. The objects of the research were the emulsified meat-and-plant product based on the traditional meal “Mukhamar” and a digital model (computer simulator) of the recipe of the emulsified meat-andplant product. By the example of the development of the emulsified meat-and-plant product based on the traditional meal “Mukhamar”, stages of the development of a digital twin of a food product are shown. It was demonstrated that it is incorrect to use a digital model without supporting it with data (numerical values) obtained from apparatus, sensors. The calculated parameters were compared with the data obtained empirically (as a result of the laboratory experiment) in three blocks: physicochemical indicators, vitamins and minerals. Simulation and calculation of the absolute and relative errors were performed in the program environment R Studio. Differences between the calculated and empirical data can be explained, firstly, by the average values of parameters in food product databases. As for now, databases contain averaged data, which do not take into account individual characteristics of animal and plant raw materials. Secondly, it is necessary to take into consideration the coefficient of losses (or coefficient of preservation) of food nutrients during thermal treatment of food. It has been established that only the development of the precise digital twin with regard to all parameters will help to trace quality parameters at each stage of the production, which will allow reacting timely to deviations and improving quality of the final product.

Modification of gel properties of Meretrix meretrix (clam) with polysaccharides: physical characterization and interaction mechanism.

This study investigated the contribution of 11 polysaccharides (2%, w/w), including pectin (PC), κ-carrageenan (KC), ι-carrageenan (IC), gellan gum (GG), guar gum (GM), sodium alginate (SA), konjac gum (KG), gum arabic (GA), fucoidan (FC), locust bean gum (LBG), and curdlan (CD), to the gel and microstructural properties of Meretrix meretrix clam gel (MMG). The hardness, springiness and chewiness of MMG with KC, IC, GG, SA and FC addition increased by ~10%-250%, while PC, GM, KG and LBG groups decreased by ~0.6% to 69%. KC, IC, SA, GG and FC decreased the cooking loss rate (CLR) by 69.4% to 88.7% and correspondingly enhanced the water holding capacity (WHC) by 10.2% to 21.4%, which was accompanied by an increased bound water and immobilized water area and high hydrogen proton density. The addition of KC transformed the MMG microstructure from a loose network with large pores to a compact, dense network, reducing lacunarity by 57.9%. The primary intermolecular forces in MMG with the incorporation of KC, IC, GG, SA and FC were hydrophobic interactions and disulfide bonds, which increased by 32.8%-105.3% and 45.6%-114.5% than MMG alone, respectively. Collectively, KC, IC, GG, SA and FC could improve the gel properties of MMG and the strongest synergistic combination was found in the MMG/KC system. This study suggests that the incorporation of polysaccharides is a strategy with potential for modifying the gel properties of shellfish surimi products. © 2024 Society of Chemical Industry.

Alkaline tetrahydrofurfuryl alcohol pretreatment technology to achieve value-added co-liquefaction of biomass

Alkaline tetrahydrofurfuryl alcohol pretreatment technology to achieve value-added co-liquefaction of biomass

Molecular characterization of exopolysaccharide from Periweissella beninensis LMG 25373T and technological properties in plant-based food production.

Periweissella beninensis LMG 25373T, belonging to the recently established Periweissella genus, exhibits unique motility and high adhesion capabilities, indicating significant probiotic potential, including resilience under simulated gastrointestinal conditions. This study demonstrates for the first time that P. beninensis LMG 25373^T produces a dextran-type exopolysaccharide (EPS) with a distinctive high degree of branching (approximately 71% of α-(1→6)-linkages and 29% α-(1→3)-linkages). Growth performance, acidification, and proteolytic activity were investigated in various plant-based substrates (lentil, chickpea, and rice flours water soluble extracts and semi-liquid mixtures), in comparison with the well-characterized lactic acid bacteria strains Leuconostoc pseudomesenteroides DSM 20193 (EPS-producing) and Lacticaseibacillus rhamnosus GG (probiotic). The strain displayed effective pro-technological properties, especially in gelatinized and non-gelatinized legume-based substrates, achieving EPS synthesis levels of up to 1.3g/100g and 2.7±0.2g/100g, respectively. When used as a starter for a plant-based yogurt-type ("gurt") prototype, compared to the control, P. beninensis LMG 25373T produced a substantial increase in viscosity which remained stable during refrigerated storage, confirming the role of its unique structure pattern as a hydrocolloid. Furthermore, the strain demonstrated high viability throughout storage, an essential trait for probiotic food applications.

Promises of natural products as clinical applications for cancer.

Cancer represents a substantial threat to human health and mortality, necessitating the development of novel pharmacological agents with innovative mechanisms of action. Consequently, extensive research has been directed toward discovering new anticancer compounds derived from natural sources, including plants, microbes, and marine organisms. This review offers a comprehensive analysis of natural anticancer agents that are either currently undergoing clinical trials or have been integrated into clinical practice. A comprehensive understanding of the historical origins of natural anticancer agents, alongside traditional targets for tumor treatment and the distinct characteristics of cancer, can significantly facilitate researchers in the discovery and development of innovative anticancer drugs for clinical use. Furthermore, the exploration of microbial and marine sources is currently a prominent area of focus in the clinical application and advancement of new anticancer therapies. Detailed classification and elucidation of the functions and antitumor properties of these natural products are essential. It is imperative to comprehensively summarize and comprehend the natural anticancer drugs that have been and continue to be utilized in clinical settings.

COMPREHENSIVE REGULATIONS FOR DRUG AND COSMETICS IN EUROPEAN UNION

Pharmaceuticals are regulated for quality, safety, and effectiveness by regulators for marketing approval with regard to good manufacturing practices, formulation, labelling, packaging, documentation and qualified individuals. Cosmetics for oneself or others are growing in popularity. The European Union (EU) Cosmetics Directive No. 1223/2009 enforces guidelines for cosmetic preparations. By considering the long-term risks of nanoparticles if misused by researchers and testers, the risk assessment outlined in Article 16 of the cosmetic code provides a framework for increasing the possibilities for innovation in nano-products. On March 14, 2024, the EU Commission published Regulation (EU) 2024/858, amending Cosmetics Regulation European Commission (EC) No. 1223/2009, which updated Annexes II and III regarding the use of certain nanomaterials in cosmetic products. Substances added in Annex II are prohibited from use, whereas those added in Annex III can be used when prescribed restrictions are met like essential conditions under European regulations for the import and sale of cosmetics. In the EU, the manufacturer is responsible for the safety of its products and must ensure that they undergo an expert scientific safety assessment before they are sold. The European Commission is also advised on issues related to the safety and allergenic properties of cosmetic products and ingredients by the Scientific Committee on Consumer Safety (SCCS), administered by the Directorate-General for Health and Food Safety (DG SANTE), informed by independent scientific expertise.

Production, characterization and bio-functional properties of multi-functional peptides from fermented plant-based foods: A review

Production, characterization and bio-functional properties of multi-functional peptides from fermented plant-based foods: A review

Long-chain fatty acids as sole carbon source in polyhydroxyalkanoates production by Cupriavidus necator H16.

Polyhydroxyalkanoates (PHA) are promising eco-friendly alternatives to petrochemical plastics. This study investigated the impact of the main fatty acids present in waste and fresh oils -palmitic, stearic, oleic, and linoleic acid-on PHA production using Cupriavidus necator H16, focusing on production yield, polymer composition, thermal properties, and microbial viability. Experiments were conducted with low (5g/L) and high (15g/L) carbon content for 168h. Oleic acid was the most effective carbon source, yielding higher PHA production rates, especially noticeable at higher concentrations. The monomer composition and thermal properties of PHAs varied with the type and concentration of fatty acid used. Stearic acid produced PHAs with more 3-hydroxyvalerate and medium-chain length monomers. Microbial viability was consistent across all conditions, except for linoleic acid, which had a detrimental effect. These findings provide key insights into optimizing fatty acid selection to enhance PHA production and tailor polymer properties for industrial applications.

Enhancing walnut butter with a pea protein isolate-pectin-pterostilbene complex: Physicochemical properties and stability analysis.

To explore the potential applications of pea protein isolate-pectin-pterostilbene complex (PPI-PEC-PT) in the sauce industry, its solubility, antioxidant capacity and oxidative stability were measured. The results indicated that PPI-PEC-PT exhibited a solubility of 77.67%, more than double that of PPI-PT (31.93%). The DPPH radical scavenging capacity of PPI-PEC-PT reached up to 78.52% at a concentration of 50μg/mL. After accelerated oxidation (60°C, 7days), the peroxide value (8.15mmol/L) and malondialdehyde content (11.50mmol/L) of PPI-PEC-PT emulsion were significantly lower than those of PPI. Additionally, when applied to walnut butter, PPI-PEC-PT significantly enhanced its gel properties. In conclusion, PPI-PEC-PT could not only serve as a natural antioxidant but also be utilized as a food additive to enhance the gelling properties of products in the food industry.

Numerical modeling of conventional spin-stop agitation of liquid drug products for automated visual inspection.

The inspection of liquid-filled vials and syringes using automated visual inspection (AVI) machines is a common practice in pharmaceutical production lines. Liquid drug products are typically agitated using a spin-stop motion to detach particles from the interior surface of the containers, thereby maximizing the probability of their detection. A numerical model for an ISO 8362-1 6R glass vial was developed and validated to qualitatively assess the agitation process for a range of motion profiles, liquid drug product properties, and fill volumes. The results show that increasing the angular acceleration and maximum velocity of the agitation increases the total wall shear force during the spin-down, where the wall shear stress (WSS) distribution covers the entire wetted interior surface of the vial. Our results suggest that high angular acceleration during the spin-down phase maximizes the WSS distribution across the interior surface, in turn maximizing the mobilization of contained particles. A comprehensive computational fluid dynamics model is presented that is adaptable to other container formats and liquid product configurations. Understanding how to maximize the shear stress distribution while minimizing residual formation can inform the optimization of the AVI processes on a per-product basis.