Effects of porcine brain hydrolysate on impairment of cognitive learning ability in amyloid β -infused rats.

This study assessed whether administering porcine brain hydrolysate (PBH) ameliorates the impairment of spatial cognition learning ability in amyloid β (Aβ)-infused rats. PBH was prepared using organic solvents (i.e.

Effect of different high pressure treatments on shucking, biochemical, physical and sensory characteristics of oysters to elaborate a traditional Taiwanese oyster omelette.

Background: Whole oysters (Crassostrea gigas) were processed using high-pressure (HP) treatment (150-300 MPa) to determine their shucking and biochemical properties. Subsequently, HP-treated oysters were cooked at 160 degrees C for 90 s, as when preparing the oyster omelette dish, to evaluate their physical and sensory characteristics as compared to raw oysters.

Results: The treatments of 250 and 300 MPa for 2 min and 0 min, respectively, resulted in 100% release.

Comparative study on histological structures of the vitelline membrane of hen and duck egg observed by cryo-scanning electron microscopy.

The histological structures of the vitelline membranes (VM) of hen and duck eggs were observed by cryo-scanning electron microscopy (cryo-SEM), and the chemical characteristics were also compared. The outer layer surface (OLS) of duck egg VM showed networks constructed by fibrils and sheets (0.1-5.

High-pressure treatment for shelf-life extension and quality improvement of oysters cooked in a traditional Taiwanese oyster omelet.

Whole oysters were processed using high-pressure (HP) treatment at 250 and 300 MPa for 0 to 10 min and stored at 4 degrees Celsius for up to 28 days. HP-treated oysters and untreated oysters were evaluated for lipid oxidation, growth of microorganisms, and sensory characteristics after cooking at 160 degrees Celsius for 90 s. Microbial counts after HP treatment revealed that the bacterial load was initially reduced at all pressures.

Histological structures of native and cooked yolks from duck egg observed by SEM and cryo-SEM.

A method was used to fix duck egg yolk while retaining its original sol structure to elucidate the fine structure of native yolk by using fixation with liquid nitrogen and cryo-scanning electron microscopy (cryo-SEM). Native yolk spheres showed a polyhedron shape with a diameter at approximately 50 to 100 μm and packed closely together. Furthermore, the interior microstructure of the native yolk spheres showed that a great amount of round globules ranging from 0.