T1 Samples Research Articles

Transcriptome analysis reveals adaptation mechanism of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) adults to benzoquinone stress

Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) is a cosmopolitan pest of stored grain. The secretions of the stink gland of T. castaneum contain benzoquinone, which acts as immune defense substances. However, high concentrations of secretions can be harmful to the individuals. The effects of benzoquinone produced by T. castaneum and the addition of benzoquinone to its living environment on T. castaneum were investigated, and the transcriptome of T. castaneum adults was analyzed to explore molecular mechanism of environmental adaptation of T. castaneum under benzoquinone stress by using Illumina sequencing technology. A total of 5361, 6923, and 83 differentially expressed genes were respectively identified in T. castaneum adults in different treated wheat flour (adults in T. castaneum infested wheat flour (referred to as T2) vs Control (adults in clear wheat flour, referred to as T1), adults in wheat flour with benzoquinone (referred to as T3) vs Control (T1), and T3 vs T2). We identified 2562 commonly up-regulated genes and 1931 commonly down-regulated genes in T2 vs T1 and T3 vs T1 treatments. Weighted gene co-expression network analysis (WGCNA) identified 6 modules composing of differentially co-expressed genes. The Turquoise module was extremely associated with the T2 sample. Turquoise module of genes was found to be highly correlated with the oxidation-reduction process (168 genes), macromolecular complex (154 genes), and oxidoreductase activity (169 genes). Three transcription factor genes, LOC664577, LOC661810, and LOC657046 were presented in Turquoise module as hub genes. The changes in gene expression indicated that T. castaneum may transfer toxic compounds into low-toxicity or non-toxic products through a variety of enzymes in response to benzoquinone stress. The current results provide the molecular mechanisms that may explain the adaptation of T. castaneum to benzoquinone stress.

Lacticaseibacillus rhamnosus CA15 (DSM 33960) strain as anew driver in restoring the normal vaginal microbiota: Arandomized, double-blind, placebo-controlled clinical trial.

Probiotics play a key role in maintaining the health of the female reproductive tract, representing a promising alternative to safeguard or restore the homeostasis of the vaginal microbiota. The present randomized double-blind placebo-controlled study was performed to evaluate the ability of the potential probiotic Lacticaseibacillus rhamnosus CA15 (DSM 33960) strain, orally administrated, to balance the vaginal microbiota of women with vaginal dysbiosis. Sixty women, with signs and symptoms of vaginal dysbiosis, were recruited and randomly allocated to receive oral capsules containing the L. rhamnosus CA15 (DSM 33960) strain at 1.0 × 1010 colony-forming units or placebo once daily for 10 days. Clinical and microbiological parameters were evaluated in three scheduled appointments: at baseline (T0), 10 days after the start of the treatment (T1), and 30 days after the end of the treatment (T2). In addition, the quality of life, through the WHO quality of life assessment questionnaire, was assessed at baseline (T0) and 30 days after the end of the treatment (T2). The probiotic was well tolerated and no side effects were reported. The oral consumption of the potential probiotic L. rhamnosus CA15 (DSM 33960) strain determined a significant improvement of both clinical signs and symptoms not only 10 days after the start of the treatment (T1) but also 30 days after the end of the treatment (T2). A significant reduction of potential pathogens and a concomitant increase of lactobacilli was revealed, by microbial count, at both T1 and T2 sampling times. In addition, the enhancement of the perceived physical health, social relations, and environment was reported. Differently, in placebo group clinical and microbiological parameters as well as quality of life remained almost unchanged. The potential probiotic L. rhamnosus CA15 (DSM 33960) strain could be a safe and effective approach to restore and maintain a balanced vaginal microbiota.

EFFECT OF STEEPING TIME AND LACTIC ACID CONCENTRATION ON EXTRACTION OF STARCH FROM CORN FLOUR

The study was conducted to evaluate the effect of different steeping times (2h, 4 h, and 6 h), steeping temperature (40oC, 45 oC, 50 oC, and 55 oC) and lactic acid concentration (T0=control sample, T1=250ml, T2=350ml, T3=450ml and for T4=550ml) on starch recovery from corn flour. Corn flour was stepped with different lactic acid concentrations (T0=control sample, T1=250ml, T2=350ml, T3=450ml, and T4=550ml) and fixed SO2 (0.2 g for all samples) over the different steeping time (2h, 4 h, and 6 h) and different steeping temperature (40 o C, 45 o C, 50 o C and 55 o C). The result showed that the maximum yield of starch obtained in sample T4 at 55 oC for 6 h of steeping, i.e 32.53%, and minimum amount of starch yield obtained in sample T0 at 40 oC for 2 h of steeping, i.e 19.10%. On the other side maximum amount of fiber yield was obtained in sample T0 at 40 o C for 2 h of steeping, i.e 61.56%, and the minimum amount of fiber yield was obtained in sample T4 at 55 o C for 6 h of steeping, i.e 30.15%.

Assessment of quality and shelf-life of salt-smoked cured products from Pangasius catfish at various temperatures

Pangasius catfish (Pangasianodon hypophthalmus) is popularly cultured in Bangladesh but the farmers usually suffer financial losses due to their low market price. Development of new value-added products will enhance its popularity and acceptability to the consumers. This study was conducted to develop smoked products from pangasius catfish, to evaluate their quality and shelf-life at ambient (30-35°C) and refrigeration temperatures (4°C). Two treatments, dipped for 15 min in 10% (T1) and 15% (T2) salt solutions, and one untreated control were maintained. The smoking was conducted at 70-75°C in an improved traditional smoking kiln. The products were then sealed in polybags and stored separately at ambient and refrigeration temperatures. The sensory quality, proximate composition, salt content, total volatile base nitrogen (TVB-N) values, and viable bacterial counts were determined. The products stored at ambient temperature were rejected on day 5, 7 and 9; and those kept at refrigeration temperature, on day 28, 35, and 42, respectively for control, T1, and T2. Significant difference in proximate composition was observed between the treatments, storage conditions and periods. The TVB-N values were increased rapidly in control followed by the T1 samples, compare to T2 samples. Viable bacterial counts of the smoked products were gradually increased with the increasing storage periods. Considering all the assessed parameters, the T2 products were better in quality with longer shelf-life than those of control and T1. As consumers’ preference towards new fishery products has been changing, smoked products from pangasius catfish will be preferred for their taste, less bones, and higher shelf-life.

Selected Physicochemical and Functional Properties of Extracted Soybean Starch

Legumes are one of the most potent sources of starches. However, soybean has a comparatively low content of starch as compared to other legumes. This study was conducted to analyze the selected physicochemical and functional properties of the extracted soybean starch by two different methods. The proximate analysis of the extracted soybean starch was reported as average values of 10% for moisture content, 0.22% for fat, 1.68% for ash 1.79% for crude fiber, and 0.49% for protein for the T1 sample. Similarly, for the T2 sample, the values found were 12, 0.19, 2.11, 2.05, and 0.74% for moisture content, fat, ash, crude fiber, and protein, respectively. The physical properties of the extracted soybean starch samples found variations in bulk density, tap density, angle of repose, and coefficient of friction for the Plywood surface, Mild steel surface, and SS 304 surface properties for T1 and T2 samples. The swelling power of the T1 sample was found 2.86 at 60℃, 4.32 at 70℃ 5.36 at 80℃ while the values for water absorption capacity and least gelation concentration were reported as 1.2ml/g and 6%, respectively. The results reveal that samples prepared from T1 samples had better physic-chemical and functional properties compared to the T2 sample.

Characterization of yoghurt supplemented with Lacticaseibacillus rhamnosus as a bioprotective antifungal culture

Lactic acid bacteria (LAB) play a very important role as natural bio-preservatives in foods. Accordingly, the inhibitory effect of Lactobacillus rhamnosus (L. rhamnosus) on 4 fungi species of Yarrowia, Penicillium expansum (P. expansum), Saccharomyces cerevisiae (S. cerevisiae), Aspergillus niger (A. niger), Kluyveromyces lactis (K. lactis) was investigated. Then P. expansum was selected as the most important contaminant mould in yoghurt to study the use of L. rhamnosus to reduce selective spoilage of P. expansum in yoghurt. Also, the effect of this bioprotective culture on the count of starter bacteria and some characteristics of yoghurt was determined. L. rhamnosus (106 cfu /mL) was inoculated into the milk along with yoghurt starter bacteria, so that four samples were produced T0 (L. rhamnosus = 0, P. expansum = 0), T1 (L. rhamnosus = 106 cfu/mL, P. expansum = 0), T2 (L. rhamnosus = 0, P. expansum = 105cfu/mL); T3 (L. rhamnosus = 106 cfu/mL, P. expansum = 105cfu/mL). All samples were analysed for pH, acidity, viscosity, syneresis, microbial (survival of Streptococcus thermophilus and Lactobacillus bulgaricus and P. expansum) and overall acceptability. L. rhamnosus had an inhibitory effect on the survival of P. expansum (p<0.05) but was not able to completely control it. L. rhamnosus in T3 sample had an inhibitory effect from the first day to the end of storage. Furthermore, during the storage, the survival of yoghurt starter bacteria in probiotic yoghurt samples was higher than the control (p<0.05). T3 had lower pH, viscosity and overall acceptability score compared to the control and its syneresis was higher (p<0.05). In general, the addition of 106 cfu/mL of L. rhamnosus did not have a complete inhibitory effect on P. expansum (105 CFU/mL) until the end of storage time.

Standardization of Recipe of Value-Added Functional Aloe Vera Drink Enriched with Moringa Leave

Abstract This study aimed to investigate the standard formulation of aloe Vera drinks using different moringa leaf extract levels and assess the quality parameters. The result showed the moisture content of the formulated samples was 99.85 to 99.80%, with higher in sample T2 and lowered in the control sample (T0). The protein content for all samples ranged from o.11 to 0.42%, with the highest found in sample (T3) and lowest found in sample T0. The pH was increased from 3.8 to 4.13 for all samples. The mean values of TSS of aloe Vera drink for all samples were ranged between 11.33 to 13.67 %. The acidity for all samples was in the ranges of 0.25 to 0.31%. The sensory attributes of drinks were evaluated in terms of color, flavor, taste, and overall acceptability. After increasing, the moringa leaves percentage; the consumer acceptance was gradually decreased. Overall, sample T1 containing 1% moringa leaves blended with 4% aloe Vera showed a reliable result compared to other samples.

Grape Pomace in Ewes Diet Affects Metagenomic Profile, Volatile Compounds and Biogenic Amines Contents of Ripened Cheese

The main objective of this research was to evaluate the development of volatile organic compounds (VOCs) and the accumulation of biogenic amines (BAs) in relation to the dynamic of microbial population composition in fresh and ripened cheese produced from raw milk of ewes fed a diet containing grape pomace (GP+) and fed a standard diet (Ctrl). Genomic DNA was extracted from the cheeses at 2 (T2), 60 (T60), 90 (T90) and 120 (T120) days of ripening and prepared for 16S rRNA-gene sequencing to characterize the cheese microbiota; furthermore, VOCs were determined via solid-phase microextraction combined with gas chromatography-mass spectrometry and biogenic amines by HPLC analyses. Diet did not affect the relative abundance of the main phyla identified, Proteobacteria characterized T2 samples, but the scenario changed during the ripening. At genus level, Pseudomonas, Chryseobacterium and Acinetobacter were the dominant taxa, however, a lower percentage of Pseudomonas was detected in GP+ cheeses. Enterococcus became dominant in ripened cheeses followed in Ctrl cheeses by Lactobacillus and in GP+ cheeses by Lactococcus. The diet affected the development of carboxylic acids and ketones but not of aldehydes. Low levels of esters were identified in all the samples. In total, four biogenic amines were determined in cheeses samples and their levels differed between the two groups and during ripening time. In 60, T90 and T120 GP+ cheeses, a lower amount of 2-phenylethylamine was found compared to Ctrl. Putrescine was detected only in GP+ samples and reached the highest level at 120 days. Conversely, the amount of cadaverine in GP+ samples was invariable during the ripening. The concentration of tyramine in GP+ samples was compared to Ctrl during the ripening. Overall, significant positive correlations between some families of bacteria and the formation of VOCs and BAs were found.

Temporal dynamics of SARS-CoV-2 genome mutations that occurred in vivo on an aircraft

We analyzed variations in the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) genome during a flight-related cluster outbreak of coronavirus disease 2019 (COVID-19) in Shenzhen, China, to explore the characteristics of SARS-CoV-2 transmission and intra-host single nucleotide variations (iSNVs) in a confined space. Thirty-three patients with COVID-19 were sampled, and 14 were resampled 3–31 days later. All 47 nasopharyngeal swabs were deep-sequenced. iSNVs and similarities in the consensus genome sequence were analyzed. Three SARS-CoV-2 variants of concern, Delta (n = 31), Beta (n = 1), and C.1.2 (n = 1), were detected among the 33 patients. The viral genome sequences from 30 Delta-positive patients had similar SNVs; 14 of these patients provided two successive samples. Overall, the 47 sequenced genomes contained 164 iSNVs. Of the 14 paired (successive) samples, the second samples (T2) contained more iSNVs (median: 3; 95% confidence interval [95% CI]: 2.77–10.22) than did the first samples (T1; median: 2; 95% CI: 1.63–3.74; Wilcoxon test, P = 0.021). 38 iSNVs were detected in T1 samples, and only seven were also detectable in T2 samples. Notably, T2 samples from two of the 14 paired samples had additional mutations than the T1 samples. The iSNVs of the SARS-CoV-2 genome exhibited rapid dynamic changes during a flight-related cluster outbreak event. Intra-host diversity increased gradually with time, and new site mutations occurred in vivo without a population transmission bottleneck. Therefore, we could not determine the generational relationship from the mutation site changes alone.

Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés.

This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The reformulated samples presented significant (p < 0.001) diminutions of fat contents, which achieved reductions of 34.22% ("reduced fat content") and 28.17% in the T1 and T2 samples, respectively, and the lipid reformulation did not affect (p > 0.05) the texture or lipid oxidation of the samples. Furthermore, both microencapsulated oil mixtures significantly (p < 0.001) reduced (11-15%) saturated fatty acid (SFA) concentrations and increased (p < 0.001) mono- (T2) and polyunsaturated (T1) fatty acid contents (8% and 68%, respectively), contributing to the obtainment of nutritional indices in line with health recommendations. Additionally, consumer acceptability did not display significant (p > 0.05) differences among samples. Hence, the outcomes indicated that the incorporation of these microencapsulated oil mixtures as partial animal fat replacers, especially the T1 mixture, represents a promising strategy to obtain healthier foal pâtés, without compromising consumer approval.

Effect of blanching pre-treatment on texture and sensory characteristics of Pangasianodon hypophthalmus fillet for preparation of pickle

Blanching is a thermal pre-treatment done before other processing operations, in which food items are briefly heated to modify texture and other sensory characteristics. Blanching of the fish meat before pickle preparationis done to stabilise the texture and salt added for flavour enhancement and antimicrobial action. In the present study, freshwater fish species pangas (Pangasianodon hypophthalmus) was selected for the manufacturing of fish pickles. Raw pangas fish strips were treated by four different blanching temperatures accordingly 950C, 1000C, 1100C, 1200C for 5 min with the different molar concentrations of salt solution like T1 (0 molar NaCl), T2 (0.5 molar NaCl), T3 (1 molar NaCl) and T4 (1.5 molar NaCl). The aim of this study is to standarize the blanching temperature with salt concentration which gives better texture and sensory properties in pickle. Considering the high loss in meat the blanching temperature of 110oC and 120 oC is concluded to be unsuitable for pangas strips. At higher concentrations of salt, T3 and T4 , the loss in yield significantly increased (p<0.05) for all blanching temperatures. T3 and T4 resulted in softening of the meat and the temperature of blanching further caused heat induced denaturation of protein resulting in lowering of hardness. Based on sensory evaluation all the values were within the sensory perception of “dislike slightly” and “neither like nor dislike” for T3 and T4 sample rendering the samples unacceptable. Among T1 and T2 salt treatments, T2 scored better than T1 . Within the T2 samples, it was observed that the pangas strips blanched at 1000C temperature had a better overall acceptability. Considering the significantly lower (p<0.05) yield of T2 samples at 1000C (-16.69±0.45%) in contrast to a yield of -5.95±0.08% at 950C, the T2 samples blanched at 950C in 0.5M of NaCl was chosen for preparation of pickle.

Development and Quality Assessment of Probiotic Ice-cream using Stevia as Sweetener

Probiotics is defined as a live microorganism that, when consumed in adequate quantities, confers a healthbenefit to the host. Stevia is a zero-calorie sweetener does not increase the blood glucose level, making it apossible alternative for diabetics and replacing sugar with different concentrations. Stevia incorporated atfour different levels (0.1%, 0.2%, 0.3% and 0.4%) and sugar reduction levels (6.5%, 13%, 19% and 25%).Based on the organoleptic evaluation highest overall acceptability for the Ice-cream incorporated with 0.2%stevia and sugar replacement (13%) was finalised. The 12 hrs incubated milk with Probiotic bacteria cellcount of 107cfu/ml was added to Ice-cream (T1). After inoculation of purified probiotic into the Ice-creamdoes not affect the sensory properties of probiotic Ice-cream with stevia (T1). Final product (T1) containsviable cell count of 107cfu/ml remained same count thus proving the probiotic bacterial viability. The selectedsample was analysed for Physico-Chemical properties. Overrun percentage was high in T1 sample (35.8%)and T1 (72.5 min) had significantly higher meltdown time than control (55.4 min). The selected samplecontains the moisture of 61.8%, Protein-5.6%, Fat-11.0%, Ash-0.92%, carbohydrate-20.7% and total solids of38.2%. Energy values of selected Ice-cream sample were found to be 217.1 kcal/g for control sample and204.2 kcal/g for T1 sample.

Association of environmental chemical exposure during pregnancy with subsequent breast cancer risk

Background and Aim: Breast cancer became the most common cancer globally as of 2021, accounting for 12% of all new annual cancer cases worldwide, according to the World Health Organization. Despite epidemiologic studies establishing a number of risk factors for breast cancer, additional research is needed to elucidate environmental exposures that increase breast cancer risk. In this study, we used highly informative, existing pregnancy cohort biospecimens with an untargeted high-resolution mass spectrometry (HRMS) approach to discover possible environmental chemical exposures associated with subsequent breast cancer occurrence. Methods: Archived pregnancy samples, collected between 1959-1967, from the Child Health and Development Studies in California, one of the largest prospective pregnancy cohorts, were analyzed and searched against the Toxic Exposome Database (T3DB). The samples included 2nd (T2) and 3rd (T3) trimester archival samples of 182 women who subsequently developed breast cancer, compared to T2 and T3 samples from 384 women who did not develop breast cancer. Metabolites and environmental chemicals extracted from 50 μL aliquots of thawed pregnancy serum (n=1,148) were analyzed by HRMS with liquid chromatography followed by advanced data extraction, annotation and pathway enrichment analysis. Results: A large number of mass spectral features differed between cases and controls at p<0.05. Annotation of the discriminatory metabolites with T3DB showed increased abundance of accurate mass matches (within 5 ppm) to methylmercury and the organophosphate insecticide, tebupirimfos, in both T2 and T3 breast cancer cases compared to controls (P<0.05). Additional verification of chemical identities is ongoing. Available literature is mixed for mercury association with breast cancer; however, methylmercury has been found to stimulate proliferation of breast cancer cells in culture. Conclusions: In addition to a significant metabolic disruption, exposure to methylmercury or/and organophosphate insecticide during pregnancy is associated with subsequent breast cancer risk. Keyword: Breast cancer, environmental chemical exposure, metabolic disruption, high-resolution metabolomics, pregnancy.

A combination of modified atmosphere packaging and two chemical disinfectants: Effects on microbial, sensory, and physicochemical properties of raw ready-to-eat leek.

In the present study, the effect of modified atmosphere packaging (MAP) on microbial (total aerobic count, yeasts and molds, Enterobacteriaceae, psychrotrophic bacteria, and lactic acid bacteria), physicochemical (pH, moisture content, and color), and sensory properties of raw ready-to-eat leek was investigated after disinfection using Percidin-Nanosil disinfectants. There were six different treatments, of which four samples were packaged as MAP (T1 to T4) and two samples were packaged as non-MAP (T5 and T6). The highest and the lowest reduction in the number of microorganisms after disinfection was observed in psychrotrophic bacteria and total aerobic count, respectively. The count of microbial variables in T2 sample (87% N2, 3% CO2, and 10% O2) was lower than in other treatments. No significant difference was observed in the physcochemical properties (moisture and pH) of treated samples except for the color of T6 sample (cling film) compared to other treatments (p< .05). It is noteworthy that the panelists did not recognize differences among T1, T2, and T5 samples. However, T2 treatment was effective in maintaining microbial, physicochemical, and sensory properties of leek compared to the other treatments. Also, T6 sample showed the lowest quality in all parameters. Disinfection combined with MAP was able to maintain the physicochemical, microbial, and sensory properties of raw ready-to-eat leek during storage.

Randomized Double-Blind Crossover Study for Evaluating a Probiotic Mixture on Gastrointestinal and Behavioral Symptoms of Autistic Children.

Autism spectrum disorders (ASDs) represent a diagnostic challenge with a still partially uncertain etiology, in which genetic and environmental factors have now been assessed. Among the hypotheses underlying the involvement of biological and environmental factors, the gut–brain axis is of particular interest in autism spectrum disorders. Several studies have highlighted the related incidence of particular gastrointestinal symptoms (GISs) in children suffering from ASDs. Probiotics have shown success in treating several gastrointestinal dysbiotic disorders; therefore, it is plausible to investigate whether they can alleviate behavioral symptoms as well. On these bases, a randomized double-blind crossover study with a placebo was conducted, evaluating the effects of a mixture of probiotics in a group of 61 subjects aged between 24 months and 16 years old with a diagnosis of ASD. Behavioral evaluation was performed through the administration of a questionnaire including a Parenting Stress Index (PSI) test and the Vineland Adaptive Behavior Scale (VABS). The Psycho-Educational Profile and the Autism Spectrum Rating Scale (ASRS) were also evaluated. Microbial composition analyses of fecal samples of the two groups was also performed. The study showed significant improvements in GISs, communication skills, maladaptive behaviors, and perceived parental stress level after the administration of probiotics. Microbiome alpha diversity was comparable between treatment arms and no significant differences were found, although beta diversity results were significantly different in the treatment group between T0 and T1 time points. Streptococcus thermophilus, Bifidobacterium longum, Limosilactobacillus fermentum, and Ligilactobacillus salivarius species were identified as some of the most discriminant taxa positively associated with T1 samples. This preliminary study corroborates the relationship between intestinal microbiota and ASD recently described in the literature.

The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits.

The gluten-free products available on the markets are deficient in bioactive compounds and high in cost. The present study is designed to develop gluten-free biscuits with enhanced nutritional properties. The gluten-free biscuits are formulated with rice flour (RF) incorporated with Assyrian plum fruit flour (APF) and bio-waste date-pit flour (DPF) according to the following ratios; RF:DPF:APF (100:0:0)/T0, (90:5:5)/T1, (80:10:10)/T2, and (70:15:15)/T3. The results demonstrate that flour blends with different concentrations of APF and DPF incorporated in RF have high contents of protein, damaged starch, crude fiber, ash, phytochemicals, and antioxidants in contrast to 100% RF, which shows the lowest values for all these parameters. The pasting properties of the flour blends reveals that the values of peak, final, breakdown, and setback viscosities reduce from T1 to T3. Similarly, a differential scanning calorimeter reveals that the phase transition temperature of the flour blends decreases with the increasing amylose content. Moreover, the scanning electron microscopy of the biscuit samples shows a positive contribution of APF and DPF for the development of the desired compactness of the structure due to the leaching of amylose content from the starch. The total phenol content (TPC) and total flavonoid content (TFC) increase from 38.43 to 132.20 mg GAE/100 g DW and 18.67 to 87.27 mg CE/100 g DW, respectively. Similarly, the antioxidant activities of biscuits improved. The protein and fiber contents of the biscuits increased from 10.20 to 14.73% and 0.69 to 12.25%, respectively. The biscuits prepared from T3 resulted in a firmer texture with a reduced spread ratio. However, the formulation of T1 and T2 biscuit samples contributed to desirable physical and sensory properties. Therefore, the addition of DPF and APF to RF is a sustainable way to make gluten-free biscuits as they provide adequate amylose, damaged starch, and fiber content to overcome the essential role of gluten in the baked product with nutraceutical properties.

Production of nitrite-free frankfurter-type sausages by combining ε-polylysine with beetroot extracts: An assessment of microbial, physicochemical , and sensory properties

The current study investigated the utilization of ε-polylysine (ε-PL) and beetroot extract (BE) as suitable nitrite substitutes in frankfurter-type sausages packaged in vacuum polyethylene bags. The sample's technological, safety, antimicrobial, and organoleptic attributes were analyzed during 30 days of storage at 4 °C. Compared with controls, the sausages containing ϵ-PL with BE had no significant differences in the water activity and proximate composition. The results showed that the T5 and T4 samples had the highest residual nitrite and total phenolic contents at day 45. Incorporating ε-PL and BE into frankfurter-type sausages prevented the increase of pH and maintained samples' pink color and texture consistency during storage. T3 and T4 samples could effectively delay the growth of total viable count, coliform, Clostridium perfringens, mold, and yeasts within acceptable limitations during refrigerated storage.

Abstract CT156: Changes in circulating tumor associated cells predicts progression free and overall survival in metastatic TNBC patients after induction of the anti-CCR5 drug leronlimab

Abstract Background: Metastatic triple negative breast cancer (mTNBC) is a highly invasive breast cancer subtype that has limited treatment options and poor clinical outcomes for patients. Recently, the C-C chemokine receptor 5 (CCR5) was identified in preclinical models as a potential drug target that inhibits pro-migratory tumor progression in breast cancer by blocking tumor motility and subsequent tumor cell spread. Leronlimab (PRO140), a humanized IgG4κ monoclonal antibody, is a competitive inhibitor of CCR5, with 3 active clinical trials ongoing in TNBC patients. Here we report on a preliminary pooled analysis of n=28 mTNBC patients to evaluate effects of Leronlimab on circulating tumor-associated cells (TACs) found in peripheral blood as an early predictor of drug response, with end point outcomes of progression free survival (PFS) and Overall Survival (OS). Methods: Blood samples were drawn from mTNBC patients from 3 blinded prospective clinical drug studies, Phase 1b/2 (NCT03838367), Compassionate Use (NCT04313075), and Basket Study (NCT04504942) to evaluate the predictive value of TACs, measured by the LifeTracDx assay. All subjects received ≥1 dose of Leronlimab (range 1-33 doses), ranging from 350mg - 700mg, with 4 subjects having dose escalation. Anonymized blinded peripheral blood samples were available from (n=28) patients, obtained as part of the exploratory portion of the trials, prior to drug induction (BL) and after one treatment cycle (T1), ~26 days. TACs, i.e. Circulating tumor cells (CTCs) and Cancer Associated Macrophage-like cells (CAMLS), were isolated using a low-flow CellSieve microfiltration system and changes in TACs were quantified by the LifeTracDx assay. A univariate analysis was used to analyze changes in TACs to predict for PFS and OS over 12 months. Results: A total of 28 mTNBC patients were pooled from Phase 1b/2 (n=10), Compassionate Use (n =16), and Basket Study (n=2) all of which had available BL blood samples, or T1 samples. CTCs were found in 29% (n=8/28) of patients at BL, and CAMLs were found in 96% (n=27/28). Evaluating CTC change was limited, as only 5 patients had any CTC increase, although the absence or drop of CTCs at T1 was significant for better PFS (HR=13.7 CI 95% 2.0-93.8, p=0.0296) and better OS (HR=397.7 CI 95% 19.3-100+, p=0.0019). By comparison, CAMLs or CTCs were evaluable in 100% of patients, with an increases of either population at T1 also significantly predicting for worse PFS (HR=5.8 CI 95% 1.4-23.6, p=0.0354) and worse OS (HR=36.0 CI 95% 6.2-207.6, p=0.0004). Conclusions: We observed that treatment with Leronlimab resulted in rapid decreases in the presence of multiple populations of TACs in 75% of patients, which also significantly correlated with better PFS and OS after 1 year analysis. Citation Format: Daniel L. Adams, Ashvathi Raghavakaimal, Cha-Mei Tang, Kirby P. Gardner, Nitya G. Ray, Nader Pourhassan. Changes in circulating tumor associated cells predicts progression free and overall survival in metastatic TNBC patients after induction of the anti-CCR5 drug leronlimab [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2022; 2022 Apr 8-13. Philadelphia (PA): AACR; Cancer Res 2022;82(12_Suppl):Abstract nr CT156.

Effect of different drying techniques and packaging materials on garlic (Allium sativum) powder

Garlic (Allium sativum L.) powder is a convenience product commonly used in domestic and commercial food preparations. The present study was carried out in 2019–20 at Enthkedi, Bhopal, Madhya Pradesh to demonstrate the effect of different drying techniques, viz. shade drying (~32oC), S1; oven drying (50ºC, 6–8 h), S2; microwave drying (800W, 4 min), S3; and solar drying (10 h), S4; on (un)treated garlic cloves with respect to quality characteristics of garlic powder. The garlic cloves were blanched in boiling water for 10–15 sec followed by dipping in 0.2% potassiummeta-bisulphite (KMS) for 5 min at room temperature, this was the treated sample (T1). The treated samples and untreated samples (T2) were subjected to different drying techniques followed by evaluation in terms of product recovery, rehydration ratio, cutting strength, colour, titratable acidity and ascorbic acid content. Full factorial completelyrandomized design was adopted for the experiments. It was observed that across all the responses S1 and S4 did not have any significant (P&lt;0.05) effect, while T1 and T2 rendered significant (P&lt;0.05) difference to the responses. The hardness of shade dried (51.87N) garlic clove was significantly (P&lt;0.05) more than that of microwave dried (32.48N). Dried garlic cloves were evaluated for quality parameters (ascorbic acid, acidity) and overall acceptability which was found best with T1 under S1 condition. Microbiological parameters, viz. total viable fungal colony in different packaging material (LDPE, PE, multilayered) was evaluated for garlic powder stored over a period of 60 and 90 days. Multilayered packaging for T1 sample (S2) garlic powder was found to be the most acceptable and safe.

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour.

The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour 100 g, and soybean flour 25 g) (T1), 50% (wheat flour 250 g, sweet potato flour 200 g, and soybean flour 50 g) (T2), 75% (wheat flour 125 g, sweet potato flour 300 g, and soybean flour 75 g) (T3), and 100% (wheat flour 0 g, sweet potato flour 400 g, and soybean flour 100 g) (T4) were made to obtain the wheat-sweet potato-soybean composite flours. Wheat flour without sweet potato and soybean flour was used as control (T0). The functional properties (water absorption capacity and water solubility index) of the flours were determined. Sensory evaluation of biscuits was determined. The proximate and mineral contents of the most preferred biscuits were determined. Results showed that the substitution significantly increases the functional properties of the flours (P < 0.05). Sample 75% (T3) is the most preferred biscuit. The incorporation of sweet potato and soy flour in the formulation significantly increases the moisture, fat, protein, fiber, copper, manganese, calcium, magnesium, and potassium contents of the biscuits (P < 0.05). Biscuit 75% (T3) records the highest levels in protein and fiber while sample T0 (control) records the highest levels of iron, zinc, and sodium. In terms of overall acceptability and nutrient contents, sample 75% (T3) is the best biscuits.