Quality-adjusted time without symptoms or toxicity analysis of haploidentical-related donor identical sibling donor hematopoietic stem cell transplantation in acute myeloid leukemia.

Objective: We aimed to compare the quality-adjusted time without symptoms or toxicity (Q-TWiST) in acute myeloid leukemia (AML) patients who received haploidentical-related donor (HID) and identical sibling donor (ISD) hematopoietic stem cell transplantation (HSCT).

Methods: Five clinical health states were defined: toxicity (TOX), acute graft-versus-host disease (GVHD), chronic GVHD (cGVHD), time without symptoms and toxicity (TWiST) and relapse (REL). The equation used in this study was as follows: Q-TWiST= × TOX + × TWiST + × REL + × aGVHD + × cGVHD.

Inhibitory Mechanism of Polyphenol Extracts from Multi-Frequency Power Ultrasound-Pretreated Rose Flower Against α-Glucosidase.

This paper explored the in vitro inhibitory mechanism of polyphenol-rich rose extracts (REs) from an edible rose flower against α-glucosidase using multispectral and molecular docking techniques. Results showed that REs had an inhibitory effect on α-Glu activity (IC of 1.96 μg/mL); specifically, the samples pretreated by tri-frequency ultrasound (20/40/60 kHz) exhibited a significantly ( < 0.

Characteristics of pomegranate (Punica granatum L.) peel polyphenols encapsulated with whey protein isolate and β-cyclodextrin by spray-drying.

Pomegranate peel polyphenols (PPPs) are recognized as promising food additives due to their diverse bioactivities; however, their application is limited by poor stability. To address this critical issue, three types of PPPs microcapsules were prepared using β-cyclodextrin (CD), whey protein isolate (WPI), and a composite material of CD-WPI through ultrasound treatment (US). Results revealed that ultrasound treatment can enhance the PPPs-wall material interaction, as evidenced by MD simulations.

Research advances in technologies and mechanisms to regulate vinegar flavor.

New vinegar needs a long maturing time to improve its poor flavor before sale, which greatly increases its production cost. Therefore, it is urgent to explore regulation technologies to accelerate vinegar flavor maturation. Based on literature and our research, this review introduces the latest advances in flavor regulation technologies of vinegar including microbial fortification/multi starters fermentation, key production processes optimization and novel physical processing technologies.

Constructing in-situ and real-time monitoring methods during soy sauce production by miniature fiber NIR spectrometers.

The digestion rate of steamed soybean (DRSS), protease activity of koji (PAK) and formaldehyde nitrogen content of moromi (FNCM) are key indicators to monitor soy sauce production. Currently, monitoring these indicators relies on workers' experience, which can sometimes lead to low material utilization rates and even fermentation failures. Near-infrared spectra were collected during soybean steaming, as well as koji and moromi fermentation, using miniature fiber spectrometers.

Quercetin inhibits caspase-1-dependent macrophage pyroptosis in experimental folic acid nephropathy.

Background: The role of pyroptosis in kidney disease is limited and incomplete. Quercetin, a flavonoid compound present in a variety of fruits, vegetables, and plants, has shown antioxidant and anti-inflammatory properties. This study was designed to validate the importance of pyroptosis in an experimental model of folic acid nephropathy and to explore the effect of quercetin in protecting against pyroptosis.

Improving the Flavour of Enzymatically Hydrolysed Beef Liquid by Sonication.

Beef potentiator is an important flavour enhancer in the food industry, while it is prone to generating insufficient compounds with umami and sweet tastes and compounds with a fishy odour during enzymatic hydrolysis of beef, resulting in poor flavour of beef potentiator. It has been extensively reported that sonication is capable of improving food flavour. However, the effect of sonication on the flavour of enzymatically hydrolysed beef liquid (EHBL) was scarcely reported.

Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters.

Ultrasound has been widely used as a green and efficient non-thermal processing technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic hydrolysis, ultrasonic-pretreatment-assisted enzymatic hydrolysis can significantly improve the efficiency of enzymatic hydrolysis and enhance the biological activity of substrates. At present, this technology is mainly used for the extraction of bioactive substances and the degradation of biological macromolecules.

The latest advances on soy sauce research in the past decade: Emphasis on the advances in China.

As an indispensable soybean-fermented condiment, soy sauce is extensively utilized in catering, daily cooking and food industry in East Asia and Southeast Asia and is becoming popular in the whole world. In the past decade, researchers began to pay great importance to the scientific research of soy sauce, which remarkably promoted the advances on fermentation strains, quality, safety, function and other aspects of soy sauce. Of them, the screening and reconstruction of Aspergillus oryzae with high-yield of salt and acid-tolerant proteases, mechanism of soy sauce flavor formation, improvement of soy sauce quality through the combination of novel physical processing technique and microbial/enzyme, separation and identification of soy sauce functional components are attracting more attention of researchers, and related achievements have been reported continually.

Efficient degradation of soybean protein B subunit in soy sauce by ultrasound-assisted prolyl endopeptidase and its primary mechanism.

Prolyl endopeptidase can partially degrade soybean protein B subunit and alleviate soy sauce secondary precipitate. In this study, the influences of ultrasound-assisted prolyl endopeptidase on the degradation of soybean protein B subunit of soy sauce and primary mechanism were investigated using SDS-PAGE, MALDI-TOF-MS, circular dichromatic spectrometer, fluorescence spectra, etc. Results showed that ultrasound-assisted prolyl endopeptidase enhanced 72% degradation rate of B subunit and reduced soy sauce secondary precipitate remarkably, meanwhile significantly increased content of organic taste compounds of soy sauce compared with control (p < 0.

Research Advances in Preparation, Stability, Application, and Possible Risks of Nanoselenium: Focus on Food and Food-Related Fields.

Nanoselenium is a promising selenium supplement as a result of its low toxicity and high bioavailability. However, the understanding on the preparation, stability, bioavailability, possible risks, and related underlying mechanisms of nanoselenium is not in-depth. Thus, the above aspects were reviewed on the basis of the latest literature.

Influence of Low-Intensity Ultrasound on -Polylysine Production: Intracellular ATP and Key Biosynthesis Enzymes during Fermentation.

The effect of low-intensity sonication treatment on cell growth, -polylysine (-PL) yield and its biological mechanism were investigated, using a 3-L-jar fermenter coupled with an in situ ultrasonic slot with a strain SAR 14-116. Under ultrasonic conditions (28 kHz, 0.37 W cm, 60 min), a high biomass of SAR 14-116 and concentration of -PL were realized (i.

Evaluation of dual-frequency multi-angle ultrasound on physicochemical properties of tofu gel and its finished product by TOPSIS-entropy weight method.

The effects of dual-frequency (40 + 20 kHz) and multi-angle ultrasound (0°, 30°, 45°) on the coagulation state, network structure, flavor and protein conformation of tofu gel were studied. The results showed that the gel flavor of 40 + 20 kHz 0° group was the best and fluorescence intensity was low. The gel flavor in the 40 + 20 kHz 30° group was better than the group without ultrasound, and hydrophobic interaction and disulfide bond content was the largest.

Enhancing organic selenium content and antioxidant activities of soy sauce using nano-selenium during soybean soaking.

Nano-selenium has a greater potential than inorganic selenium in preventing selenium-deficiency diseases due to its higher safety. In this study, spherical nano-selenium particles (53.8 nm) were prepared using sodium selenite, ascorbic acid and chitosan.

Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism.

Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (QDA), SPME-GC-olfactometry/MS, hierarchical cluster analysis (HCA) and principal component analysis (PCA). Results showed that the pressure used during HHP treatment had a greater influence on soy sauce aroma than the duration of HHP.

The Physicochemical Properties and Antioxidant Activity of Spirulina () Chlorophylls Microencapsulated in Different Ratios of Gum Arabic and Whey Protein Isolate.

Spirulina () is rich in chlorophylls (CH) and is used as a potential natural additive in the food industry. In this study, the CH content was extracted from spirulina powder after ultrasound treatment. Microcapsules were then prepared at different ratios of gum Arabic (GA) and whey protein isolate (WPI) through freeze-drying to improve the chemical stability of CH.

Ultrasound-Assisted Synthesis of Potentially Food-Grade Nano-Zinc Oxide in Ionic Liquids: A Safe, Green, Efficient Approach and Its Acoustics Mechanism.

In food application, nano-zinc oxide (nano-ZnO) is a very important nano metal material; thus, it is necessary to prepare potentially food-grade nano-ZnO. Nano-ZnO synthesized by the ultrasound-assisted method can reach a safe level because of its import physical processing characteristics. Firstly, the micromorphology and microstructure of nano-ZnO synthesized by the ultrasonic method were compared with that by the mechanical stirring method through atomic force microscopy, X-ray diffraction, and Fourier-transform infrared.

Degradation Mechanism of Soybean Protein B Subunit Catalyzed by Prolyl Endopeptidase from during Soy Sauce Fermentation.

Soy sauce secondary precipitate formed due to the B subunit seriously affects soy sauce's appearance quality. In this study, a prolyl endopeptidase (APE) from , which could degrade approximately 50% of the B subunit and increase proline content by 24% in soy sauce, was isolated and identified. The results showed that APE was an acidic salt-tolerant serine protease (62 kDa), which was optimally active at 40 °C and pH 4.

Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin.

Natural betalains can be potential food additives because of their antioxidant activities, but they have poor thermal stability. In this study, betalains were extracted from red dragon fruit peel, and then encapsulated with maltodextrin by ultrasound method to increase the physicochemical properties of betalains microcapsules. The encapsulation efficiency of the betalains was above 79%, and the particle size and Zeta potential values were 275.

Hawthorn pectin: Extraction, function and utilization.

Pectin has been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and thickeners in food products. Hawthorn pectin has a higher viscosity than other foods-derived pectin such as lemon and apple pectin. It is also reported as a multifunctional fruit substance, which reduces the risk of hyperlipidemia and dyslipidemia.

Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce.

Black soybean sauce's (BSS) aroma was scarcely investigated, which seriously affected BSS's quality and consumers' preference. Thus the aroma compounds in BSS were characterized using gas chromatography-mass spectrometry/gas chromatography-olfactometry coupling with recombination and omission experiments. Sensory evaluation showed the fruity odor was increased by 63% and the malty, alcoholic, floral, smoky, caramel-like and sour odors were decreased by 24-35% when compared to the control soy sauce (SS, p < 0.

Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste.

The optimal sonication conditions (40 kHz, 80 W/L and 60 min) during Ougan juice debittering by Aspergillus niger koji extract were established. Enzymatic hydrolysis degrees of naringin and limonin were enhanced to 89.90% and 36.

Accelerating aroma formation of raw soy sauce using low intensity sonication.

Sonication was applied to accelerate aroma formation and shorten fermentation time of soy sauce. Effects of sonication at 68 kHz on the aroma and aroma-producing Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromis were investigated using sensory evaluation, SPME-GC-olfactometry/MS, viable cell counting and scanning electron microscopy. The sensory scores of caramel-like, fruity, alcoholic, floral, malty, smoky, sour and overall aroma in sonicated moromis were enhanced by 23.