Evaluation of nutrient content, physicochemical and functional properties of desalted duck egg white by ultrafiltration as desalination.

In this study, the effects of ultrafiltration technique on the desalination efficiency, nutrient content, physicochemical properties, functional properties, texture profile, and microstructure of salted duck egg white were evaluated. The results showed that ultrafiltration can remove 92.93% salt from salted duck egg white (SDEW) and final salt% of desalted duck egg white (DDEW) was 0.

Antioxidant and antimicrobial activities of different enzymatic hydrolysates from desalted duck egg white.

Objective: The objective of this study was to look for optimal preparation of hydrolysates of desalted duck egg white powder (DDEWP) by the three different proteases and to investigate their antioxidant and antimicrobial properties.

Methods: DDEWP was hydrolyzed by three proteases, including pepsin (PEP), Bacillus spp. (BA) and natokinase (NAT) with three different enzyme concentrations (0.

HIF-1α inhibits IDH-1 expression in osteosarcoma.

Recently, hypoxia inducible factor-1 (HIF-1) was reported to be correlated with isocitrate dehydrogenase 1 (IDH-1) in several types of tumors. However, the expression and significance of HIF-1 and IDH-1 in osteosarcoma is still unknown. In the present study, the expression levels of IDH-1 and HIF-1α in 35 formalin-fixed paraffin-embedded sections from osteosarcoma patients were investigated by immunohistochemistry.

Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis.

This study applied restriction fragment length polymorphism (RFLP) analysis to identify the lactic acid bacteria (LAB) isolated from "mum" Thai fermented sausages during fermentation and storage. A total of 630 lactic acid bacteria were isolated from the sausages prepared using 2 methods. In Method 1, after stuffing, the sausages were stored at 30 °C for 14 days.

An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life.

Freshly-manufactured mum sausages were assigned to two processing methods (process I: stored at ∼30 °C for 14 days; process II: stored at ∼30 °C for three days, vacuum-packaged, and stored at 4 °C until day 28). Physicochemical, microbial, textural, and sensory properties of samples were analysed. The results showed that dehydration was more intense in process I samples, and resulted in lower moisture content and water activity.

Effects of chitosan and its derivative added to water on immunological enhancement and disease control.

Background: An immune system is a system of biological structures and processes within an organism that protects against diseases by identifying and killing pathogens and tumor cells. Development of novel natural immune enhancers is an urgent issue.

Methods: In experiment 1, Newcastle disease antibody titer, levels of IL-6, IL-10 and IFN-γ, and changes in CD3(+), CD4(+) and CD8(+) cells were analyzed.

Synthesis and characterization of spherical 2-diazo-4,6-dinitrophenol (DDNP).

Spherical 2-diazo-4,6-dinitrophenol (DDNP) with good flowability and controlled bulk density (0.65-0.95 g/cm(3)) has been prepared at factory scale by the modified method using 4-methylphenol as crystal control ingredient.

Synthesis and characterization of collagen/hyaluronan/chitosan composite sponges for potential biomedical applications.

Cells, scaffolds and growth factors are three main components of a tissue-engineered construct. Collagen type I, a major protein of the extracellular matrix (ECM) in mammals, is a suitable scaffold material for regeneration. Another important constituent of the ECM, hyaluronic acid (hyaluronan, HA), has been used for medical purposes due to its hydrogel properties and biodegradability.

Studies of novel hyaluronic acid-collagen sponge materials composed of two different species of type I collagen.

The authors have developed novel hyaluronic acid (HA)-collagen sponge materials (HACSMs) composed of various ratios of bird feet (BF) and pig skin (PS) collagen that are fabricated employing a combination of freezing, lyophilizing, and 1-ethyl-3-(3-dimethylaminopropyl)-carbodiimide (EDC) crosslinking methods. Morphology, swelling ratio, resistance to collagenase, thermal stability, tensile strength, and free amine index are determined to evaluate the physical-chemical properties of various HACSMs. Different BF: PS ratios directly vary with the physical-chemical properties of HACSMs and control their biodegradability for multiple uses.

Purification of transglutaminase and its effects on myosin heavy chain and actin of spent hens.

The purpose of this study was to purify pig plasma transglutaminase (TGase) and examine its effects on the myosin heavy chain and actin of the breast muscles from spent hens at different temperatures. TGase (0.3 units/mg) was added to myofibrillar proteins solution (0.