Rational Design of Genetically Engineered Mitochondrial-Targeting Nanozymes for Alleviating Myocardial Ischemic-Reperfusion Injury.

The development of mitochondria-targeting nanozymes holds significant promise for treating myocardial ischemia-reperfusion (IR) injury but faces significant biological barriers. To overcome these obstacles, we herein utilized genetically engineered ferritin nanocages (i.e.

Rheological and Tribological Properties of Konjac Gum-Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface Properties.

This research explored the development of composite systems using konjac gum (KGM) and soy lecithin at concentrations of 1% KGM-0.01% lecithin and 1% KGM-0.2% lecithin.

Plasma Effects on Properties and Structure of Corn Starch: Characterization and Analysis.

This research investigated the impact of air plasma and high-pressure plasma treatments on corn starch. The resulting samples were characterized by particle morphology, molecular polymerization degree, molecular functional groups, and crystallinity. SEM analysis revealed that plasma treatment altered the surface morphology of corn starch, with variations observed depending on the duration of treatment.

Effect of soy peptides with different hydrolysis degrees on the rheological, tribological, and textural properties of soy protein isolate gels.

This study was performed to examine the effect of two soy peptides addition with hydrolysis degrees of 90% and 30% (hydrolysis degree (DH)90, DH30) at various concentrations (1-10 mg/mL) on soy protein isolate (SPI) gel behavior and pure SPI gel was set as control. SPI gels with adding peptides were prepared, and their rheological, textural, and tribological properties, as well as water-holding capacity, zeta potential, and particle size, were determined. During the rheological measurement, adding peptides reduced storage modulus (G') compared to the control, with larger particles formed.

Physiochemical characteristics, morphology, and lubricating properties of size-specific whey protein particles by acid or ion aggregation.

To investigate the influence of particle characteristics on their lubricating capacity, microparticles of controlled size (~300, ~700, and ~1900 nm) were prepared from whey proteins using two different approaches: reducing the pH and increasing the calcium ion concentration. The physiochemical, morphological, and tribological properties of the two types of particles were determined. Both treatments pronouncedly decreased the absolute value of zeta-potential and surface hydrophobicity of whey proteins, with calcium ions showing a more severe effect on zeta-potential.

Effect of Flaxseed Gum on the Textural, Rheological, and Tribological Properties of Acid-Induced Soy Protein Isolate Gels.

This study aimed to investigate the effects of incorporating different concentrations of flaxseed gum (FG) into acid-induced soy protein isolate (SPI) gels. The investigation focused on assessing the effects of FG on the textural, rheological, and tribological properties of the resultant SPI gels. The results showed that adding a small amount of FG (0.

Particle characteristics and tribo-rheological properties of soy protein isolate (SPI) dispersions: Effect of heating and incorporation of flaxseed gum.

To understand the heat treatment and flaxseed gum (FG) on the properties of commercial spray dried soy protein isolate (SPI), SPI dispersions were prepared with mass ratio of 6 %, 9 %, and 12 % in water and the corresponding protein concentrations of 2.2 %, 3.61 % and 5.

Study on Active Particles in Air Plasma and Their Effect on α-Amylase.

As a new technology for food processing, plasma has good prospects for protein modification. This study investigated the effect of plasma on the activity of the α-amylase. The composition of the active particles in air plasma generated by spark discharge was analyzed and determined.

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions.

Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity of the mixed system increased. The particle size shifted toward the small particle size after the mixing of RS and OF components, and the RS/OF 9/1 particle size is the smallest.

Physicochemical properties and microstructural behaviors of rice starch/soy proteins mixtures at different proportions.

Rice starch (RS) and soy protein (SP) were mixed at various ratios and the physicochemical, rheological and tribological properties of the resulted pastes were analyzed. Microscopy and spectral techniques were applied to follow the structural changes during cooling and heating processes. Higher proportion of SP resulted in lower swelling power.

Rheological and tribological nature of flaxseed gum influenced by concentration and temperature and its application as a coating agent for potato chips.

Influence of different concentrations (0.5, 1.0, 2.

A study of the sequential treatment of acute heart failure with sacubitril/valsartan by recombinant human brain natriuretic peptide: A randomized controlled trial.

This study aimed to investigate the effects of the basic treatment for heart failure and sequential treatment with rh-brain natriuretic peptide (rhBNP) alone or the combination of rhBNP and sacubitril/valsartan. Cardiac structure, pulmonary artery pressure, inflammation and oxidative stress in patients with acute heart failure were evaluated.Three hundred patients with acute heart failure were included.

Rheology and tribology properties of cereal and legume flour paste from different botanical origins.

Paste made from eight types of cereal grains (low fiber containing grains [LF grains]: rice, sticky rice, black rice, and millet; and high fiber containing grains [HF grains]: wheat, buckwheat, oat, and barley), and four types of legumes (soybean, red bean, kidney bean, and mung bean), were studied in terms of particle size, rheological, and tribological properties. Sticky rice and soybean pastes showed lower yield stress, viscosity and consistency coefficient than other pastes. Most cereal pastes showed a major peak at approximately 160 µm except for oat and barley, while legume pastes showed mono modal profiles except for soybean.

Chlorogenic acid prevents acute myocardial infarction in rats by reducing inflammatory damage and oxidative stress.

Recent studies have suggested that the prevention of myocardial infarction (MI) through diet is very important and that the intake of polyphenol-rich foods can improve cardiovascular health. In this study, adult male SD rats were randomly divided into 2 groups. The chlorogenic acid (CGA) group (n = 18) was administered 100 mg/kg/day CGA by gavage, and the control (CON) group (n = 18) was given the equivalent volume of water for 4 weeks.

Influence of different extraction techniques on recovery, purity, antioxidant activities, and microstructure of flaxseed gum.

Four extraction techniques (that is, hot water extraction [HWE], alkaline-acidic extraction [AAE], ultrasound assisted extraction [UAE], and microwave assisted extraction [MAE]) were compared for flaxseed gum extraction and their influence on the yield, purity, structural characterization (monosaccharide composition, molecular weight distribution, and microstructure by transmission electron microscope), and antioxidant activity (in terms of scavenging ability of 2,2-diphenyl-1-picrylhydrazyl [DPPH], 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid [ABTS], and reducing power) was investigated. The HWE achieved higher yield (8.96%) than UAE (7.

Evaluation of the inhibition of chlorophenols towards human cytochrome P450 3A4 and differences among various species.

Chlorophenols (CPs) are important pollutants detected frequently in the environment. This study intended to detect the inhibitory effects of fourteen CPs (2-CP, 3-CP, 4-CP, 4C2AP, 4C3MP, 2.4-DCP, 2.

Tribo-rheology and kinetics of soymilk gelation with different types of milk proteins.

The effect of different types of milk proteins (Whey protein isolate [WPI], milk protein concentrate [MPC] and sodium caseinate [NaCas]) on gelation behavior of soymilk was investigated. WPI caused the most positive effect on the gelation of soymilk by reducing gelation time, increasing gel strength, and enhancing water-holding capacity. The gelation rate at different stages suggested that WPI enhanced soymilk gelation mainly during the acidification, while MPC and NaCas enhanced the gelation during cooling.