Label free noninvasive spatially resolved NaCl concentration measurements using Coherent Anti-Stokes Raman Scattering microscopy applied to butter

Perspectives on the yogurt rheology

The oral processing of yogurt is a dynamic process involving a series of deformation processes. Rheological knowledge is essential to understand the structure and flow properties of yogurt in the mouth and to explore its relationship with sensory perception. Yogurt is rheologically characterized as a non-Newtonian viscoelastic material. The rheological properties of yogurt are affected by many factors, from production to consumption. Therefore, rheological measurements are widely used to predict and control the final quality and structure of yogurts. Recent studies focus on the elucidation of the effects of cultures and processes used in production, as well as the design of different formulations to improve the rheological properties of yogurts. Moreover, the science of tribology, which dominates the surface properties of interacting substances in relative motion to evaluate the structural sensation in the later stages of eating in addition to the rheological properties that give the feeling of structure in the early stages of eating, has also become the focus of recent studies. For a detailed comprehension of the rheological properties of yogurt, this review deals with the factors affecting the rheology of yogurt, analytical methods used to determine rheological properties, microstructural and rheological characterization of yogurt, and tribological evaluations.

Acute Deletion of the Glucocorticoid Receptor in Hepatocytes Disrupts Postprandial Lipid Metabolism in Male Mice

Hepatic lipid metabolism is highly dynamic, and disruption of several circadian transcriptional regulators results in hepatic steatosis. This includes genetic disruption of the glucocorticoid receptor (GR) as the liver develops. To address the functional role of GR in the adult liver, we used an acute hepatocyte-specific GR knockout model to study temporal hepatic lipid metabolism governed by GR at several preprandial and postprandial circadian timepoints. Lipidomics analysis revealed significant temporal lipid metabolism, where GR disruption results in impaired regulation of specific triglycerides, nonesterified fatty acids, and sphingolipids. This correlates with increased number and size of lipid droplets and mildly reduced mitochondrial respiration, most noticeably in the postprandial phase. Proteomics and transcriptomics analyses suggest that dysregulated lipid metabolism originates from pronounced induced expression of enzymes involved in fatty acid synthesis, β-oxidation, and sphingolipid metabolism. Integration of GR cistromic data suggests that induced gene expression is a result of regulatory actions secondary to direct GR effects on gene transcription.

Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing

Confocal Raman microscopy is a promising technique to derive information about microstructure, with minimal sample disruption. Raman emission bands are highly specific to molecular structure and with Raman spectroscopy it is thus possible to observe different classes of molecules in situ, in complex food matrices, without employing fluorescent dyes. In this work confocal Raman microscopy was employed to observe microstructural changes occurring after freezing and thawing in high-moisture cheeses, and the observations were compared to those obtained with confocal laser scanning microscopy. Two commercially available cream cheese products were imaged with both microscopy techniques. The lower resolution (1 µm/pixel) of confocal Raman microscopy prevented the observation of particles smaller than 1 µm that may be part of the structure (e.g., sugars). With confocal Raman microscopy it was possible to identify and map the large water domains formed during freezing and thawing in high-moisture cream cheese. The results were supported also by low resolution NMR analysis. NMR and Raman microscopy are complementary techniques that can be employed to distinguish between the two different commercial formulations, and different destabilization levels.