Partial replacement of saturated fats in liver pâté by an olive oil-in-water emulsion containing β-glucan shows no compromise in sensory and storage oxidation of lipids and protein

BACKGROUND

The consumption of olive oil has been shown to have a positive effect on preventing obesity and hypertension. At the same time, it is recommended to avoid processed meat products as they contain saturated fats. The inclusion of highly unsaturated lipids in food products can lead to rapid oxidation and deterioration of sensory characteristics. The objective of the current work was to encapsulate olive oil and incorporate it into traditional Polish liver pâté. The oil-in-water emulsions were formulated with varying levels of oat β-glucan and were evaluated for droplet size, pH, encapsulation efficiency and rheology. The liver pâtés made using the emulsions with and without β-glucan were then evaluated for pH, texture, colour, lipid and protein oxidation, thermal stability and sensory properties.

RESULTS

The results showed that the oil-in-water emulsions had a 100% encapsulation rate of olive oil after 30 days of storage at 4 °C, regardless of the presence of β-glucan. Although the texture of the emulsion-enriched liver pâté was different from that of the control, this difference was reduced when β-glucan was added to the emulsion and then to the pâté matrix.

CONCLUSION

Replacing 50% of animal fat with an olive oil emulsion enriched with β-glucan did not result in any compromise of sensory properties, increase lipid or protein oxidation. These results suggest that it is possible to replace saturated lipids with omega-3-rich olive oil. © 2024 Society of Chemical Industry.

Transfer of magnetic anisotropy in epitaxial Co/NiO/Fe trilayers

The magnetic properties of Co(10 Å)/NiO(40 Å)/Fe trilayer epitaxially grown on W(110) substrate were investigated with use of x-ray magnetic linear dichroism (XMLD) and x-ray magnetic circular dichroism (XMCD). We showed that magnetic anisotropy of Fe film that can be controlled by a thickness-driven spin reorientation transition is transferred via interfacial exchange coupling not only to NiO layer but further to ferromagnetic Co overlayer as well. Similarly, a temperature driven spin reorientation of Fe sublayer induces a reorientation of NiO spin orientation and simultaneous switching of the Co magnetization direction. Finally, by element specific XMCD and XMLD magnetic hysteresis loop measurements we proved that external magnetic field driven reorientation of Fe and Co magnetizations as well as NiO Néel vector are strictly correlated and magnetic anisotropy fields of Fe and Co sublayers are identical despite the different crystal structures.

Application of antimicrobial chitosan-Furcellaran-hydrolysate gelatin edible coatings enriched with bioactive peptides in shelf-life extension of pork loin stored at 4 and -20 °C

In this study, the authors investigate the preservative capabilities of edible coatings comprising a blend of chitosan, furcellaran and gelatin hydrolysate enhanced with the bioactive peptides RW4 and LL37. The preservative effects on pork samples stored for 21 days at 4 °C and 6 months at -20 °C were studied, while examining changes in microbiological contamination, pH levels, water activity and sensory attributes. Microbiological analyses reveal the coatings' antimicrobial efficacy against aerobic bacteria, microscopic fungi and yeasts, particularly during the initial storage period, when coated samples exhibit microbial reductions of 0.5-2 log CFU/g compared to the controls. The coatings have no discernible impact on water activity during storage in refrigerated or freezer conditions. Notably, differences in pH development can be observed between the coated and control samples, potentially attributable to the antimicrobial action of the coatings. Sensory analysis allows to highlight the inhibition of deterioration related to sensory attributes through the use of edible coatings. In conclusion, employing bioactive peptide-enriched edible coatings holds promise for extending the shelf-life of perishable foods.

Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt

The incorporation of lipid droplets and further characterization of matrices within dairy products may be possible using such adjacent particles as protein complexes/lipids. Among the range of varied emulsions and their functionalities, great attention has recently focused on the fabrication of high internal phase types. Feasibly, stable alternatives structured with health-beneficial lipids like those derived from plants could replace saturated fatty acids. As a fat replacement strategy, the fate of incorporated HIPE would require some adjustments either with storage stability and/or structural feat for the food matrix. Therefore, the replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt was investigated. This involved 25%, 50% and 75% rapeseed oil respectively assigned as low (LIPE), medium (MIPE), and high internal phase emulsion (HIPE). Specifically, emulsions were examined by droplet size, encapsulation, pH, zeta potential, phase separation, and rheology. The fat free yogurt supplemented by HIPE were examined by droplet size, zeta potential, pH, color, sensory, texture and microbiological aspects against positive (regular milk fat) and negative (fat free) yogurt controls. Results showed increasing rapeseed oil contents would form smaller droplet-like emulsions. Within the yogurt matrix however, incorporating HIPE would seemingly reduce oil droplet size without much compromise to bacterial viability, sensory, or texture. Overall, this simple method of lipid alternation shows promise in dairy products.

Tunable interplay between exchange coupling and uniaxial magnetic anisotropy in epitaxial CoO/Au/Fe trilayers

We show that the interaction between ferromagnetic Fe(110) and antiferromagnetic CoO(111) sublayers can be mediated and precisely tuned by a nonmagnetic Au spacer. Our results prove that the thickness of the Fe and Au layers can be chosen to modify the effective anisotropy of the Fe layer and the strength of the exchange bias interaction between Fe and CoO sublayers. Well-defined and tailorable magnetic anisotropy of the ferromagnet above Néel temperature of the antiferromagnet is a determining factor that governs exchange bias and interfacial CoO spins orientation at low temperatures. In particular, depending on the room temperature magnetic state of Fe, the low-temperature exchange bias in a zero-field cooled system can be turned "off" or "on". The other way around, we show that exchange bias can be the dominating magnetic anisotropy source for the ferromagnet and it is feasible to induce a 90-degree rotation of the easy axis as compared to the initial, exchange bias-free easy axis orientation.

Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein

The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions. Rapeseed protein-stabilised emulsions with an increasing gradient of milk fat or rapeseed oil (10, 20, 30, 40 and 50%, v/v) were fabricated using a high shear rate homogenisation. All emulsions showed 100% oil encapsulation for 30 days of storage, irrespective of lipid type and the concentration used. Rapeseed oil emulsions were stable against coalescence, whereas the milk fat emulsion showed a partial micro-coalescence. The apparent viscosity of emulsions raised with increased lipid concentrations. Each of the emulsions showed a shear thinning behaviour, a typical behaviour of non-Newtonian fluids. The average droplet size was raised in milk fat and rapeseed oil emulsions when the concentration of lipids increased. A simple approach to manufacturing stable emulsions offers a feasible hint to convert protein-rich by-products into a valuable carrier of saturated or unsaturated lipids for the design of foods with a targeted lipid profile.

Tunable magnetic anisotropy of antiferromagnetic NiO in (Fe)/NiO/MgO/Cr/MgO(001) epitaxial multilayers

We report on the magnetic properties of antiferromagnetic NiO(001) thin films in epitaxially grown NiO/MgO(d_MgO)/Cr/MgO(001) system for different thicknesses of MgO, d_MgO. Results of X-ray Magnetic Linear Dichroism show that together with an increase of d_MgO, rotation of NiO spins from in-plane towards out-of-plane direction occurs. Furthermore, we investigated how the proximity of Fe modifies the magnetic state of NiO in Fe/NiO/MgO(d_MgO)/Cr/MgO(001). We proved the existence of a multidomain state in NiO as a result of competition between the ferromagnet/antiferromagnet exchange coupling and strain exerted on the NiO by the MgO buffer layer.

Edible Coatings Based on a Furcellaran and Gelatin Extract with Herb Addition as an Active Packaging for Carp Fillets

This is the first such study in which a gelatin extract obtained from carp skins enriched with dry herbs (thyme or rosemary) has been prepared. Extracts prepared in such a manner were added to furcellaran coatings. Coatings were tested for their mechanical properties and the obtained results showed that the control coatings, and those with the addition of rosemary, had the best strength-related parameters. A new ready-to-cook product was evaluated with regard to the preservative effects of carp skin gelatin coatings containing rosemary and thyme extracts in terms of pH, biogenic amine formulation, microbial changes and sensorial characteristics. The coatings with added rosemary proved effective in inhibiting the formation of biogenic amines, and slowing down the microbial deterioration of carp fillets (reduction by 0.53 and 0.29 log cfu/g). The evaluated herb coatings changed the characteristic taste of fish. Interestingly, the coatings emphasized the natural saltiness of fish meat.

Developing Technology for the Production of Innovative Coatings with Antioxidant Properties for Packaging Fish Products

In this study, we investigated the effects of furcellaran−gelatine (FUR/GEL) coatings incorporated with herb extracts on the quality retention of carp fish during refrigeration. Nutmeg, rosemary, thyme, milfoil, marjoram, parsley, turmeric, basil and ginger were subjected to water and ethanol extraction methods (10% concentration of herbs). The water extractions of the rosemary and thyme (5%) were used for the further development of coatings due to their high 2,2-Diphenyl-1-picrylhydrazyl (DPPH: 85.49 and 83.28%) and Ferric Reducing Antioxidant Power Assay values (FRAP: 0.46 and 0.56 mM/L) (p < 0.05), respectively. A new, ready-to-cook product with the coatings (carp fillets) was evaluated regarding quality in terms of colour parameters, texture profile, water activity, Thiobarbituric Acid Reactive Substances (TBARSs) and sensory analyses during 12 days of storage at 4 °C. The results show that the colour of the carp fillets treated with the rosemary and thyme extracts became slightly darker and had a propensity towards redness and yellowness. In contrast to the control group, the carp fillets stored in the coatings with the rosemary extract effectively slowed the lipid oxidation processes. Therefore, the innovative coatings produced from carp processing waste may have high potential as components in convenience food products and could extend the shelf-life of carp fillets during refrigerated storage. However, further research is needed to assess the microbiological stability of the obtained food products.

Utilisation of soybean post-production waste in single- and double-layered films based on furcellaran to obtain packaging materials for food products prone to oxidation

Single-layered films, based on furcellaran and protein hydrolysates from soybean bran (1st layer), were obtained. Moreover, a procedure for the preparation of double-layered films was developed, in which an ethanol extract from soybean bran was deposited onto the 1st layer. It was checked how the addition of the 2nd layer affects the functional properties of the film. The addition of the 2nd layer increased the thermal properties, modulus of elasticity and antioxidant activity, while decreases were noted for tensile strength and elongation at break parameters. The films were used as packaging materials for storing butter and the active films did not extend the quality of butter during storage, however, they behaved in the same way as synthetic films. Therefore they have the potential to be used as packaging material instead of a synthetic film.

The effect of nitric oxide synthase and arginine on the color of cooked meat

In previous studies, it has been suggested that the NO-synthase enzyme may be responsible for color formation in fermented sausages. Thus, this is the first study in which the aim was to analyze the effects of direct NO-synthase and arginine application to meat on its color after heating. Myoglobin forms as well as the presence of NO-myoglobin were investigated. The color of the meat and myoglobin forms present in the samples were mainly affected by pH differences, caused by a HEPES buffer or arginine. None of the variants demonstrated a bright pink color as in the case of the heated nitrite-cured sample. Based on analysis of the absorption spectra, it can be concluded that there is some evidence of nitroso-complex formation. Therefore, it is probable that optimizing the pH/time/temperature conditions for NO-synthase activity would allow to obtain a desirable color effect. NO-synthase could be used as an alternative curing ingredient.

Characterization of edible collagen casings in comparison with the ovine casing and their effect on sausage quality

BACKGROUND

Bovine hide underlayer is used to manufacture collagen casings for sausage production. Edible collagen casings and natural ovine casing (as a reference) were chosen for analysis. The collagen casings (intended for: A - breakfast sausages, B - scalded sausages and C - dried sausages) were manufactured with the use of glyoxal as a cross-linking agent. The casings properties along with the quality of the sausages manufactured in those casings was analyzed.

RESULTS

Casing A had a higher swelling capacity and water solubility, a* and b* color parameters, and wet elongation at break values, as well as a lower shrinking temperature. The remaining mechanical and water parameters were comparable to other collagen casings. The ovine casing contained more water, and was redder and less yellow compared to the collagen casings, whereas swelling, solubility and water vapor permeability were higher. The sausages in casing A were the softest and had the highest a* and b* color parameters. The results of the sensory analysis indicate that the sausages in casing B exhibited the highest quality on a three-point scale among the tested sausages and were also the most acceptable for judges. The ovine casing was graded as the hardest during cutting and also when in the mouth.

CONCLUSION

By contrast to the producer's descriptions, the collagen casings were similar with respect to many properties. The differences between sausages in collagen casings were not so distinct as might be expected. Despite our expectations, the sausages in the natural casing were not rated as the best compared to sausages in collagen casings in the sensory analysis. © 2021 Society of Chemical Industry.

Microwave applications in the food industry: an overview of recent developments

Microwave radiation has the ability to heat a material with dielectric properties. Material absorbs microwave energy and then converts it into heat, which gives the possibility of a wide use of microwaves in many industry sectors or agricultural sciences. Microwaves are especially widely used in food industry. The main objective of this paper is to present an overview of recent development regarding microwave applications in food industry. Many techniques in food processing (pasteurization, sterilization, drying, thawing, blanching and stunning) are assisted by microwave energy. It should be mentioned also the use of microwaves in nutrients and nutraceuticals production. Waste generation is an integral part of food production. Microwaves have also application in wastes management. The results of experiments, factors affecting heating and their practical application have been discussed. Many cases have been compared with conventional process methods. The use of microwaves shows many advantages. The most important aspect is shortening the time of the thermal process (even by 50%) and reducing the costs of the operation. In addition, it allows to increase the efficiency of processes while maintaining high quality. The examples of microwave applications given in the article are environmentally- friendly because the conditions of thermal processing allow for reducing the use of solvents and the amount of sewage by decreasing the demand for water. It is anticipated that microwaves will become increasingly popular, with the development of new microwave technologies solving many problems in the future.

Active biopolymer films based on furcellaran, whey protein isolate and Borago officinalis extract: characterization and application in smoked pork ham production

BACKGROUND

The meat industry is determined to find biodegradable packaging with properties similar to plastic. Furcellaran (FUR) and whey protein isolate (WPI) were used as a film matrix in which Borago officinalis extract (BOE) was incorporated as an antioxidant compound. The film's mechanical properties, water behavior, surface color, and antioxidant power were analyzed.Smoked hams were manufactured using two different types of film application: cured meat covered with film, smoked and cooked or hamsafter smoking, cooking and cooling. Smoked, vacuum packed ham was used as a control sample. The products were stored at 4 °C for 21 days and analyzed every 7 days.

RESULTS

The elongation at break (EAB) and tensile strength (TS) of FUR/WPI films without the extract were 6.30% and 20.59 MPa, respectively, and after incorporating BOE, the EAB and TS were 24.30% and 15.33 MPa, respectively. The films with BOE were darker and had greater antioxidant capacity. The water content and activity in the products with films decreased along with storage time while the control remained stable. The results of microbiological, oxidation product accumulation, and sensory analysis were comparable in all the products.

CONCLUSIONS

The smoking time can be reduced due to the dark color of the hams covered with BOE film. The barrier properties of those films should be increased. Other parameters were comparable to plastic packaging. The films therefore have the potential to be used instead of plastic packaging in the meat industry. © 2020 Society of Chemical Industry.

Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques-A Case Study of a Snack with Antioxidant Properties for Physically Active People

The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented. The protocol consists of steps from the initial formation of the design team, through all the stages of the production and prototyping, until establishing the final storage conditions and creating final documentation. The protocol has been validated and explained using a case study in which a fish industry by-product hydrolysate with bioactive properties was used to develop a novel functional food product for physically active people: a date bar with carp meat and carp skin gelatin hydrolysate. Following the 12 steps presented in the protocol resulted in developing a food product with high nutritional value and antioxidant power which remains stable during storage at reduced temperatures. Moreover, the product is characterized by good sensory qualities and can be easily implemented into full-scale production. The newly designed protocol is an easy-to-follow method that could be used in almost any kind of food industry sector to sucesfully develop user-focused functional food products with by-product addition.

One- and double-layered furcellaran/carp skin gelatin hydrolysate film system with antioxidant peptide as an innovative packaging for perishable foods products

In this study, two active packaging types were produced: single-layer biopolymer films with a polysaccharide - furcellaran and carp skin gelatin hydrolysate; two-layer films with identical composition, but synthetic peptide Alanina-Tyrosine addition. The procedure objective was multiplying antioxidant effects of the hydrolysate complexed with furcellaran. Films were used on Atlantic mackerel (storage 4 °C, 15 days); samples were analysed for changes in microbiological quality, TVB-N, biogenic amine content, fatty acid composition, TBARS. Consumer analysis was performed characterising mackerel carcass perception depending on implemented active coatings. The developed innovative single- and double-layer coatings effectively slow down lipid oxidation processes, especially at the initial period of Atlantic mackerel storage in refrigerated conditions. The coatings effectively inhibited microorganism growth, extending shelf-life by 2 days, single-layer coatings showing greater efficiency. According to consumers, coating application did not adversely affect product attractiveness parameters. The developed innovative coatings show great applicative potential as a new active packaging for perishable foods.

Correction: Fine tuning of ferromagnet/antiferromagnet interface magnetic anisotropy for field-free switching of antiferromagnetic spins

Correction for 'Fine tuning of ferromagnet/antiferromagnet interface magnetic anisotropy for field-free switching of antiferromagnetic spins' by M. Slęzak et al., Nanoscale, 2020, DOI: 10.1039/d0nr04193a.

Fine tuning of ferromagnet/antiferromagnet interface magnetic anisotropy for field-free switching of antiferromagnetic spins

We show that in a uniform thickness NiO(111)/Fe(110) epitaxial bilayer system, at given temperature near 300 K, two magnetic states with orthogonal spin orientations can be stabilized in antiferromagnetic NiO. Field-free, reversible switching between these two antiferromagnetic states is demonstrated. The observed phenomena arise from the unique combination of precisely tuned interface magnetic anisotropy, thermal hysteresis of spin reorientation transition and interfacial ferromagnet/antiferromagnet exchange coupling. The possibility of field-free switching between two magnetic states in an antiferromagnet is fundamentally interesting and can lead to new ideas in heat assisted magnetic recording technology.

The effect of hemp seed and linseed addition on the quality of liver pâtés

BACKGROUND

Liver p&acirc;t&eacute;s are popular all over the world, but they usually contain high amounts of animal fats. It may be beneficial to improve their dietetic value by decreasing the saturated fatty acid content, while maintaining their sensory quality. One way to do this is to add ingredients which are rich in polyunsaturated fatty acids, such as hemp seed or linseed. Hemp seeds are valuable because of their fat and protein content and linseed is known for its high &alpha;-linolenic fatty acid (ALA) content. Both are good sources of fiber.

METHODS

Three pork liver p&acirc;t&eacute;s were produced: one with hemp seed, one with both hemp seed and linseed and one with neither. The products were tested by 50 consumers, a proximate analysis was conducted and the fatty acid profile, texture and color of the p&acirc;t&eacute;s were analyzed.

RESULTS

The addition of hemp and linseed increased the fat content. The fatty acid profile improved signifi- cantly. There were more polyunsaturated fatty acids and the n-6 to n-3 ratio was reduced in both products containing oil seeds compared to the control sample, which is important from the health point of view. The color parameters were not changed. The hardness, chewiness and adhesiveness increased in products contain- ing oil seeds. Those products received higher scores in sensory analysis.

CONCLUSIONS

The quality of the p&acirc;t&eacute;s with added oil seed is comparable to or better than the traditional ones. The products with both hemp and linseed can be treated as a good source of n-3 fatty acids. The amount of ALA is high enough to label the product as a source of n-3 fatty acids.

Heavy metal contamination, microbiological spoilage and biogenic amine content in sushi available on the Polish market

BACKGROUND

The present study determined the heavy metal contamination (mercury, cadmium, lead, arsenic and nickel) of nori, restaurant-served sushi and ready-to-eat sushi meals available via retail chains. Moreover, both microbiological load and biogenic amine content in ready-to-eat sushi meals were analysed.

RESULTS

All of the nori samples contained high levels of Cd (2.122 mg kg^-1 ), Ni (0.715 mg kg^-1 ), As (34.56 mg kg^-1 ) and Pb (0.659 mg kg^-1 ). The studied sushi samples contained high levels of Ni and Pb, reaching 0.194 and 0.142 mg kg^-1 wet weight, respectively, being potentially hazardous to women during pregnancy and lactation and small children. None of the studied samples contained high levels of Hg. Overall, 37% of ready-to-eat sushi meals exceeded a microbiological load of 10⁶  cfu g^-1 . However, biogenic amine content in all of the samples was low, with a highest histamine content of 2.05 mg kg^-1 .

CONCLUSION

Sushi is not the source of high levels of biogenic amines even with high microbiological loads. Nevertheless, the high microbiological loads at the end of the shelf-life indicate that some processors might have problems with the distribution chain or implement a poor hygienic regime. Moreover as a result of possible risk associated with heavy metal contamination, the present study highlights the need to establish new regulations regarding the contamination of nori and sushi. © 2017 Society of Chemical Industry.

Increasing meat product functionality by the addition of milled flaxseed Linum usitatissimum

BACKGROUND

Functional meat products are still rare on the market because it is difficult to incorporate new ingredients and obtain both a healthy and acceptable product. Flaxseed is known for its beneficial properties and, in the present study, it was used as an ingredient in the production of homogenised and liver sausages (0%, 5% and 10% flaxseed addition).

RESULTS

Homogenised and liver sausages with the addition of 5% flaxseed were given the highest scores by the consumers, although the colour changed with the addition of flaxseed. The spreadability and hardness of the liver sausages increased with the addition of flaxseed, whereas the texture of homogenised sausages did not change. Addition of flaxseed improved the fatty acids profile from a health point of view for both products, as a result of increasing n-3 fatty acids and overall polyunsaturated fatty acids content. Values for thiobarbituric acid reactive substances were higher in products with flaxseed and were observed to increase during storage.

CONCLUSION

The results of the present study indicate that it is possible to obtain products that are acceptable by consumers and, at the same time, are more healthy. A high level of α-linolenic acid in the sausages at a level of addition of 5% allows the product to be labelled with information regarding their high omega-3 fatty acid content. However, those products are more susceptible to oxidation. © 2016 Society of Chemical Industry.

The effect of hyaluronic acid addition on the properties of smoked homogenised sausages

BACKGROUND

This research studied the possibility of using hyaluronic acid (HA) as a food additive for meat emulsions to create a novel functional food with improved rheological and water binding properties. Sausages with 200 and 500 g kg^-1 water addition were supplemented with 0, 0.01, 0.05 and 0.1 g kg^-1 of HA and stored for 14 days in vacuum. Rheology, texture, weight losses, proximate composition and microbiological analyses were performed together with the sensory evaluation of produced sausages.

RESULTS

Surprisingly, the results show that the addition of 0.05 and 0.1 g kg^-1 HA reduced yield and the stability of meat emulsion by causing water outflow from the product and decreased the sensory scores of the produced sausages. The sausage with 500 g kg^-1 water and 0.01 g kg^-1 HA addition was the only economically viable option for introducing the product on the market.

CONCLUSION

HA has a potential of being a perfect functional food additive for meat industry, although further research regarding processing conditions should be performed. © 2016 Society of Chemical Industry.

20. The Effect of Muscle Type and Time of Storage on Myofibrillar Protein Proportion in Beef

Tenderness is usually associated with the proteolysis occurring in muscles. However, most of the studies concentrate on one muscle only. The aim of this study was to describe the changes in myofibrillar protein percentage proportions during the ageing of 8 bovine muscles. Investigations were conducted on the muscles from different parts of the carcass, from the forequarter: m. pectoralis profundus, m. infraspinatus, m. triceps brachii, m. serratus ventralis, and from the hindquarter: m. biceps femoris, m. semimembranosus, m. semitendinosus and m. longissimus dorsi (thoracis et lumborum). The effect of muscle type was significant for all parameters except for percentage proportions of titin (3000÷3700 kDa), MHC (205 kDa) and protein fractions between <205÷42> kDa. Differences between the muscles varied depending on the analysed proteins and the time of storage. A significant effect of ageing time for titin, nebulin (approx. 800 kDa), proteins of molecular weight of 38 kDa, proteins smaller than 42 kDa and in the range of 3000÷205 kDa, 205÷42 kDa and 38÷20 kDa was observed. The decrease of percentage proportions of titin, nebulin and proteins in the range of 3000÷205 kDa and an increase of protein bands in the range of 38÷20 kDa and proteins below 42 kDa was also observed. During the storage period of beef from the 2nd to the 14th day, the progress of myofibrillar proteolysis was different in each muscle. The changes of tenderness were not related to shear force values. It is probable that the changes in other constituents of meat might influence the tenderness more than those in myofibrillar proteins.

Phonons in Ultrathin Oxide Films: 2D to 3D Transition in FeO on Pt(111)

The structural and magnetic properties of ultrathin FeO(111) films on Pt(111) with thicknesses from 1 to 16 monolayers (MLs) were studied using the nuclear inelastic scattering of synchrotron radiation. A distinct evolution of vibrational characteristics with thickness, revealed in the phonon density of states (PDOS), shows a textbook transition from 2D to 3D lattice dynamics. For the thinnest films of 1 and 2 ML, the low-energy part of the PDOS followed a linear ∝E dependence in energy that is characteristic for two-dimensional systems. This dependence gradually transforms with thickness to the bulk ∝E^{2} relationship. Density-functional theory phonon calculations perfectly reproduced the measured 1-ML PDOS within a simple model of a pseudomorphic FeO/Pt(111) interface. The calculations show that the 2D PDOS character is due to a weak coupling of the FeO film to the Pt(111) substrate. The evolution of the vibrational properties with an increasing thickness is closely related to a transient long-range magnetic order and stabilization of an unusual structural phase.

The influence of non-specific anti-pruritus treatment with cyclosporine A on transepidermal water loss (TEWL) in natural atopic dermatitis in dogs

Atopic dermatitis is a common allergic skin disease in dogs. Monitoring the progress of treatment and the assessment of the severity of disease symptoms are crucial elements of the treatment procedure. One of the common means of assessing the severity of the clinical signs of the disease is the CADESI 03. Research studies have pointed to a possibility of assessing the severity of skin lesions by means of measuring biophysical skin parameters such as TEWL, skin hydration and erythema intensity. The aim of the study was the assessment of changes in TEWL and CADESI values measured in ten different body regions during non-specific anti-pruritus treatment. The examination was performed on ten dogs with atopic dermatitis (age from 2.5 years to 7 years, mean age 3.8 years). The measurements were performed in the following body regions: the lumbar region, the right axillary fossa, the right inguinal region, the ventral abdominal region, the right lateral thorax region, the internal surface of the auricle, interdigital region of the right forelimb, cheek, bridge of nose and the lateral site of antebrachum. A statistically significant decrease in CADESI values was reported starting from the second week of treatment. In the case of the mean TEWL values, a fall was observed after one week of treatment in the ventral abdominal region and the interdigital region, after two weeks of treatment in the axillary fossa and the inguinal region, and after three weeks in the cheek and the lateral thorax region. There was no statistically significant decrease in TEWL values in the course of treatment in four other regions.

Are oxidized low-density lipoprotein and C-reactive protein markers of atherosclerosis in nephrotic children?

BACKGROUND

Lipid disorders are known to be linked to disturbance in oxidative reactions and play an important role in the progression and complications of idiopathic nephrotic syndrome (INS).

AIMS

The aim of this study was to assess oxidized low-density lipoprotein (oxLDL), high-sensitive C-reactive protein (hs-CRP) serum concentrations and other parameters of lipid metabolism in children with INS during relapse and remission of proteinuria.

METHODS

The examination was performed on 23 children and adolescents diagnosed with INS. Reference group consisted of 22 participants. The study was carried out twice: in the relapse of INS (A) and in remission of proteinuria during glucocorticoid treatment (B).

RESULTS

OxLDL was higher in INS patients, in both examinations when compared with reference participants. hs-CRP showed no differences between nephrotic and healthy children. We found higher concentration of oxLDL in children, who where frequent relapsers. Cholesterol, triglycerides/high density lipoprotein cholesterol and platelets were higher in INS patients (both A and B) in comparison with healthy children.

CONCLUSIONS

We observed presence of pro-atherogenic lipid profile in INS. Elevation of oxLDL may reflect increased oxidative stress and higher risk of atherosclerosis in INS, therefore it seems to be relevant to find patients of risk of atherosclerosis to consider lipid lowering treatment with antioxidants.

Oxygen on an Fe monolayer on W(110): From chemisorption to oxidation

The adsorption of oxygen on a pseudomorphic iron monolayer deposited on a W(110) surface was studied experimentally and theoretically. Standard surface characterization methods, such as Auger electron spectroscopy and low energy electron diffraction, and specific nuclear methods, such as conversion electron Mössbauer spectroscopy (CEMS) and nuclear resonant scattering of synchrotron radiation, combined with theoretical calculations based on the density functional theory allowed us to determine the structure of the oxygen adsorbate and the electronic properties of iron atoms with different oxygen coordinations. The oxygen-(3 × 2) structure on the iron monolayer was recognized and was interpreted to be a state with oxygen chemisorbed on the non-reconstructed surface with modest electron transfer from iron to oxygen. A transition from chemisorbed oxygen to the onset of Fe-oxidation is revealed by distinct changes in the CEMS spectra.

Hyperfine splitting and room-temperature ferromagnetism of Ni at multimegabar pressure

Magnetic and elastic properties of Ni metal have been studied up to 260 GPa by nuclear forward scattering of synchrotron radiation with the 67.4 keV Mössbauer transition of 61Ni. The observed magnetic hyperfine splitting confirms the ferromagnetic state of Ni up to 260 GPa, the highest pressure where magnetism in any material has been observed so far. Ab initio calculations reveal that the pressure evolution of the hyperfine field, which features a maximum in the range of 100 to 225 GPa, is a relativistic effect. The Debye energy obtained from the Lamb-Mössbauer factor increases from 33 meV at ambient pressure to 60 meV at 100 GPa. The change of this energy over volume compression is well described by a Grüneisen parameter of 2.09.

The dynamics of the non-heme iron in bacterial reaction centers from Rhodobacter sphaeroides

We investigate the dynamical properties of the non-heme iron (NHFe) in His-tagged photosynthetic bacterial reaction centers (RCs) isolated from Rhodobacter (Rb.) sphaeroides. Mössbauer spectroscopy and nuclear inelastic scattering of synchrotron radiation (NIS) were applied to monitor the arrangement and flexibility of the NHFe binding site. In His-tagged RCs, NHFe was stabilized only in a high spin ferrous state. Its hyperfine parameters (IS=1.06±0.01mm/s and QS=2.12±0.01mm/s), and Debye temperature (θ(D0)~167K) are comparable to those detected for the high spin state of NHFe in non-His-tagged RCs. For the first time, pure vibrational modes characteristic of NHFe in a high spin ferrous state are revealed. The vibrational density of states (DOS) shows some maxima between 22 and 33meV, 33 and 42meV, and 53 and 60meV and a very sharp one at 44.5meV. In addition, we observe a large contribution of vibrational modes at low energies. This iron atom is directly connected to the protein matrix via all its ligands, and it is therefore extremely sensitive to the collective motions of the RC protein core. A comparison of the DOS spectra of His-tagged and non-His-tagged RCs from Rb. sphaeroides shows that in the latter case the spectrum was overlapped by the vibrations of the heme iron of residual cytochrome c(2), and a low spin state of NHFe in addition to its high spin one. This enabled us to pin-point vibrations characteristic for the low spin state of NHFe.

Milli-electronvolt monochromatization of hard X-rays with a sapphire backscattering monochromator

A sapphire backscattering monochromator with 1.1 (1) meV bandwidth for hard X-rays (20-40 keV) is reported. The optical quality of several sapphire crystals has been studied and the best crystal was chosen to work as the monochromator. The small energy bandwidth has been obtained by decreasing the crystal volume impinged upon by the beam and by choosing the crystal part with the best quality. The monochromator was tested at the energies of the nuclear resonances of (121)Sb at 37.13 keV, (125)Te at 35.49 keV, (119)Sn at 23.88 keV, (149)Sm at 22.50 keV and (151)Eu at 21.54 keV. For each energy, specific reflections with sapphire temperatures in the 150-300 K region were chosen. Applications to nuclear inelastic scattering with these isotopes are demonstrated.