Nicholsonbidstrup6694

The emerging coronavirus disease 2019 (COVID-19) has become a serious global public health threat. With more and more recovered patients, it is urgently needed for evaluation of the neutralizing antibody (NAb) in these patients. In this study, we collected blood samples from 49 patients recently recovered from COVID-19. Serum NAbs were measured using a novel surrogate virus neutralization test (sVNT). Factors associated with NAb titers were analyzed using Ordinary Least Squares regression model. The median age of the study participants was 37 years (IQR, 30.0-54.5) and 55.1 % (27/49) of which were male. The median time to blood collection (for NAb analysis) from illness onset, viral clearance and discharge were 43.0 days (IQR, 36.0-50.0), 27.0 days (IQR, 20.5-37) and 17.0 days (IQR, 15.0-33.0), respectively. Patients had a median NAb titer of 1 40 (IQR, 115-1120). NAbs were not detected in two asymptomatic children who quickly cleared the virus. NAb titers were higher in patients with older age (p = 0.020), symptomatic infection (p = 0.044), more profound lung involvement (p＜0.001), abnormal C-reactive protein level (p＜0.01) and elevated lactate dehydrogenase (p = 0.019). Multivariable analysis revealed that severity of pneumonia and having comorbidity positively correlated with NAb titers in recovered patients (p = 0.02), while use of corticosteroids negatively impacted NAb titers (p = 0.01). Our study suggests that some COVID-19 patients may not have detectable NAb after recovery. SARS-CoV-2 NAb titers are positively correlated with severity of COVID-19 pneumonia.On the steep hill slopes of southwest Ethiopia, soil erosion may cause significant declines in soil organic carbon (SOC) and nutrients, negatively affecting cropland productivity. Soil bunds are advised as an effective means to reduce surface runoff and soil erosion. However, the effects on SOC and nutrients are rarely quantified. The objective of this study was to assess the quantitative effect of soil bunds on surface runoff as well as soil and nutrients losses from cropland in the region. Data was collected from experimental fields on three farms (fields 1, 2 and 3) in the Omo-Gibe River basin in southwest Ethiopia. On each farm, effects of soil bunds on runoff and erosion were investigated and compared with adjacent plots without soil bunds in the 2018 and 2019 growing seasons. Soil bunds effectively reduced surface runoff (by 80-92%). Without soil bunds, soil losses in the growing season were 5-22 t ha-1 in 2018 and 15-43 t ha-1 in 2019, on average removing 1.3-4 mm soil per year. Soil bunds decreased soil losses by about 96%. Observed soil losses from fields without soil bunds were well described by the Universal Soil Loss Equation (USLE; R2 = 0.92; p less then 0.01). Of the total soil loss, 47-69% was removed in suspended form. Suspended material had significantly larger (p less then 0.05) SOC, and plant available potassium (K) and phosphorus (P) concentrations than coarser, rapidly settling sediment and bulk soil. In 2019, up to 733 kg SOC ha-1, 77 kg total nitrogen ha-1 and 21 kg K ha-1 were lost per season from plots without soil bunds. For SOC this amounts to 6% of its stocks in the topsoil. Soil bunds are important controls on surface runoff, strongly limiting losses of SOC and nutrients in sloping croplands of southwest Ethiopia.In this study, the influence of the concentration of flour from jabuticaba peel (FJP) and the concentration of glycerol (CG) on the physicochemical, barrier, mechanical, optical, spectroscopic and biodegradability properties of corn starch films was evaluated using response surface methodology. The increase in the concentrations of FJP and CG enhanced the thickness and permeability to water vapor, and made the films more hydrophilic. In addition to that, the interaction between the two variables caused reduction in the solubility of the films. High concentrations of FJP and CG reduced the maximum tensile strength, and increased CG increased the elongation and decreased the young's modulus of the films. Among the tests studied, the T1 film (15.80% FJP and 15.80% CG) was biodegradable, presenting the best mechanical and barrier properties such as low water vapor permeability, solubility and water holding capacity, showing great potential to be used as biodegradable packaging system.This study aimed to investigate the structural and antimicrobial properties of Maillard reaction products (MRPs) in chicken liver protein (CLP) and its hydrolysate (CLPH) after sonication (SCLPH). The MRPs of CLP (CLPM), CLPH (CLPHM) and SCLPH (SCLPHM) were analyzed by several spectrometric techniques. The molecular weights of the CLPHM and SCLPHM were primarily between 1.35 kDa and 17 kDa. Moreover, the molecular weights in the CLPHM and SCLPHM below 1.35 kDa were increased, which indicated that cross-linking and thermal degradation occurred during the Maillard reaction (MR). The SCLPHM showed an obvious network skeleton, and the surface had many small crystal-shaped particles after ultrasound treatment and MR by scanning electron microscopy. The SCLPHM had more negative charges than the CLPHM, thus effectively inhibiting the growth of S. saprophyticus and E. coli. MR and ultrasound treatment could be a promising technology to expand the application prospects of low-value meat byproducts.Monascus, which is traditionally used in various Asian industries, produces several secondary metabolites during the fermentation process, including citrinin, a toxin whose impact limits the development of the Monascus industry. We have previously found that the addition of 2.0 g/L genistein to Monascus medium reduces citrinin production by approximately 80%. Here, we explored the molecular mechanisms whereby genistein affects citrinin production. We sequenced the Monascus genome and performed transcriptome analysis on genistein-treated and -untreated groups. Comparison between the two groups showed 378 downregulated and 564 upregulated genes. Among the latter, we further examined the genes related to citrinin biosynthesis and quantified them using quantitative real-time polymerase chain reaction (qRT-PCR). check details Genes orf5, pksCT, orf3, orf1, orf6, and ctnE were significantly downregulated, demonstrating that genistein addition indeed affects citrinin synthesis. Our results may lay the groundwork for substantial improvements in the Monascus fermentation industry.A new method was investigated to decline the antigenicity of β-Lactoglobulin (β-LG) by site specifically conjugating β-LG at the N-terminus with 5 kDa and 10 kDa monomethoxy polyethylene glycol propyl aldehyde (mPEG-ALD). The optimal reaction conditions were molar ratio of 110 (β-LGmPEG-ALD), reaction time for 16 h, and pH 5.0, and the content of mono-PEGylated β-LG was 51.3%. The results showed that mono-PEGylated β-LG with molecular mass of 23.2 kDa and 28.5 kDa. The peptide fragments of mPEG5kDa-ALD-β-LG produced the same sequence pattern of β-LG except for the absence of one peptides f(1-14), indicating that α-amino group at the N-terminal was selectively modified. Furthermore, the conformation of modified β-LG underwent into slight change. The antigenicity of mPEG5kDa-ALD-β-LG and mPEG10kDa-ALD-β-LG decreased from 144.4 μg/mL to 66.7 and 39.0 μg/mL respectively. It was speculated that the steric hindrance effect of PEG was the main reason for the decline of antigenicity of β-LG.This study was the first to examine the effects of γ-[Glu](1≤n≤5)-Gln (GGP, a taste enhancer; added at 0.5% or 5.0%) on the breadmaking using frozen dough. γ-[Glu](1≤n≤5)-Gln was produced using the method established in our research center. The addition of GGP at either level increased yeast viability, freezable water content and storage and loss moduli, decreased the free sulfhydryl content of dough during the frozen storage and freeze-thaw cycles, and improved the microstructure of frozen dough and texture of the baked bread. The addition of GGP at 0.5% led to a dough having the highest extensibility, and most complete and uniform starch-gluten network, and a baked bread crumb with the lowest hardness, best texture, and most uniform organization. These results indicated that GGP has great potential as a food-derived cryoprotectant/antifreeze agent for the baking industry.Various drying techniques play an important role in foodstuff preservation. However, the role of different drying techniques on garlic quality is limited. The purpose of this study was to investigate the effect of vacuum freeze-drying (VFD), hot air drying (HAD), infrared hot air drying (IRHAD), relative humidity drying (RHD) and pulsed vacuum drying (PVD) on the physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic slices. Results showed that garlic slices treated with VFD had an attractive color, low shrinkage, low hardness, and the lowest rehydration capacity. The volume shrinkage ratio, thermal stability and storage stability of garlic slices after HAD were the highest. Different dried garlic samples had different specific flavor fingerprints. IRHAD and RHD dried samples showed the highest rehydration capacity, content of bioactive compounds and antioxidant activity. The findings could provide a scientific basis to help in future large-scale production of good quality dried garlic products.Chocolate is an important source of free bioactive amines and amino acids which play important roles in human health. Considering the limited information on the bioaccessibility of these compounds from chocolate, the objective of this study was to characterize their profiles and bioaccessibility in 70% cocoa dark chocolate through in vitro simulation of oral, gastric and intestinal digestions. Seven amines were detected; polyamines were predominant before in vitro digestion, whereas tyramine, cadaverine and spermidine after digestion. All amines showed high bioaccessibility with slight influence of digestive enzymes. Amines increased after gastrointestinal digestion tyramine (13-fold), tryptamine (9-fold), others (2.4-4.2-fold) and histamine appeared. All amino acids, GABA and ammonia were detected in chocolate, and their contents increased after in vitro digestion due to digestive enzymes (4.6, 2.8 and 2.1, respectively). Dark chocolate protein is a good source of tryptophan, phenylalanine + tyrosine, isoleucine, histidine, but limiting for lysine, leucine, and threonine.The denaturation temperature of collagen has been determined using several methods, such as circular dichroism, fourier transform infrared spectroscopy, and differential scanning calorimetry, etc. Such methods need specific equipment or mass samples (more than 75 mg samples), which means higher inspection costs. In this study, Sirius red was employed to determine the Tds of collagen from calf tendon, silver carp skin, frog and salmon skins (38.2 °C, 32.6 °C, 33.8 °C, and 15.6 °C, respectively) to explore a new method that does not require special equipment and only needs 2-3 mg sample for one measurement. This method was suitable for the determination of the denaturation temperature of collagen from terrestrial, aquatic and amphibian animals. Analysis of variance and t-test revealed that no significant difference was found between Sirius Red and viscosity methods. However, the Sirius Red method needs simpler equipment and less sample than viscosity and other methods. So it could be used as a convenient approach to determine the denaturation temperature of collagen instead of the viscosity method.