Achievement of Target Gain Larger than Unity in an Inertial Fusion Experiment

On December 5, 2022, an indirect drive fusion implosion on the National Ignition Facility (NIF) achieved a target gain G_{target} of 1.5. This is the first laboratory demonstration of exceeding "scientific breakeven" (or G_{target}>1) where 2.05 MJ of 351 nm laser light produced 3.1 MJ of total fusion yield, a result which significantly exceeds the Lawson criterion for fusion ignition as reported in a previous NIF implosion [H. Abu-Shawareb et al. (Indirect Drive ICF Collaboration), Phys. Rev. Lett. 129, 075001 (2022)PRLTAO0031-900710.1103/PhysRevLett.129.075001]. This achievement is the culmination of more than five decades of research and gives proof that laboratory fusion, based on fundamental physics principles, is possible. This Letter reports on the target, laser, design, and experimental advancements that led to this result.

Milk beverage base with lactose removed with ultrafiltration: Effect of fat and protein concentration on sensory and physical properties

Our objectives were to determine the effect of fat (skim to whole milk) and protein (3.4%-10.5%) concentration on the sensory and physical properties of milk beverage base that had lactose and other low molecular components removed by ultrafiltration (UF). In experiment 1, a matrix of 16 treatments was produced to achieve 4 levels of lactose removal (0%, 30%, 70%, and 97%) at each of 4 fat levels (skim, 1%, 2%, and whole milk). In experiment 2, a matrix of 12 treatments was produced to achieve 4 levels of lactose removal (0%, 30%, 70%, and 97%) at each of 3 protein concentrations (3.4%, 6.5%, and 10.5% protein). Physical and sensory properties of these products were determined. Removal of >95% of milk lactose by UF required a diafiltration volume of approximately 3 times the milk volume. Lactose and low molecular weight solute removal increased whiteness across the range from skim to whole milk while decreasing viscosity and making milk flavor blander. In addition, lactose (and other low molecular weight solute) removal by UF decreased titratable acidity by more than 50% and increased milk pH at 20°C to >7.0. Future work on milk and milk-based beverages with lactose removed by UF needs to focus on interaction of the remaining milk solids with added flavorings, changing casein to whey protein ratio before removal of lactose by UF, and the effect of lactose and low molecular weight solute removal on heat stability, particularly for neutral-pH, shelf-stable milk-based beverages.

Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes

The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentration of EC (i.e., 4%) with 1-4% beeswax (BW) and carnauba wax (CRW). One percent wax was sufficient for EC to form self-sustaining oleogel. Rheological analysis demonstrated that 4%EC + 4%BW/CRW had comparable oleogel properties to 8%EC. The yield stress and flow point of wax oleogels were enhanced upon EC addition. EC did not influence the thermal behaviour of the wax component of the oleogel, but the crystallinity and plasticity of the combined oleogel increased. The crystal shape of BW oleogel changed upon EC addition from a needle-like to spherulitic shape. Confocal laser scanning microscopy highlighted the uniform distribution of EC polymeric network and wax crystals. EC/wax mixtures have promising oil-structuring abilities that have the potential to use as solid fat substitutes.

In-Silico Analysis and Antidiabetic Effect of α-Amylase and α-Glucosidase Inhibitory Peptides from Lupin Protein Hydrolysate: Enzyme-Peptide Interaction Study Using Molecular Docking Approach

The use of natural ingredients for managing diabetes is becoming more popular in recent times due to the several adverse effects associated with synthetic antidiabetic medications. In this study, we investigated the in vitro antidiabetic potential (through inhibition of α-glucosidase (AG) and α-amylase (AA)) of hydrolysates from lupin proteins pretreated with ultrasound and hydrolyzed using alcalase (ACT) and flavourzyme (FCT). We further fractionated ACT and FCT into three molecular weight fractions. Unfractionated ACT and FCT showed significantly (p < 0.05) higher AG (IC50 value = 1.65 mg/mL and 1.91 mg/mL) and AA (IC50 value = 1.66 mg/mL and 1.98 mg/mL) inhibitory activities than their ultrafiltrated fractions, where lower IC50 values indicate higher inhibitory activities. Then, ACT and FCT were subjected to peptide sequencing using LC-MS-QTOF to identify the potential AG and AA inhibitors. Molecular docking was performed on peptides with the highest number of hotspots and PeptideRanker score to study their interactions with AG and AA enzymes. Among the peptides identified, SPRRF, FE, and RR were predicted to be the most active peptides against AG, while AA inhibitors were predicted to be RPR, PPGIP, and LRP. Overall, hydrolysates prepared from lupin proteins using alcalase and flavourzyme may be useful in formulating functional food for managing diabetics.

Lawson Criterion for Ignition Exceeded in an Inertial Fusion Experiment

For more than half a century, researchers around the world have been engaged in attempts to achieve fusion ignition as a proof of principle of various fusion concepts. Following the Lawson criterion, an ignited plasma is one where the fusion heating power is high enough to overcome all the physical processes that cool the fusion plasma, creating a positive thermodynamic feedback loop with rapidly increasing temperature. In inertially confined fusion, ignition is a state where the fusion plasma can begin "burn propagation" into surrounding cold fuel, enabling the possibility of high energy gain. While "scientific breakeven" (i.e., unity target gain) has not yet been achieved (here target gain is 0.72, 1.37 MJ of fusion for 1.92 MJ of laser energy), this Letter reports the first controlled fusion experiment, using laser indirect drive, on the National Ignition Facility to produce capsule gain (here 5.8) and reach ignition by nine different formulations of the Lawson criterion.

Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review

There is a growing need for healthier foods with no trans and reduced saturated fat. However, solid fats play critical roles in texture and sensory attributes of food products, making it challenging to eliminate them in foods. Recently, the concept of oleogelation as a novel oil structuring technique has received numerous attentions owing to their great potential to mimic the properties of solid fats. Understanding textural, rheological and sensory properties of oleogels helps predict the techno-functionalities of oleogels to replace solid fats in food products. This research critically reviews the textural and rheological properties of oleogels prepared by low molecular weight oleogelators (LMWGs) and functional characteristics of foods formulated by these oleogels. The mechanical properties of LMWG-containing oleogels are comprehensively discussed against conventional solid fats. The interactions between the oleogel and its surrounding food matrix are explained, and the sensory attributes of oleogel containing reformulated products are highlighted. Scientific insights into the texture and rheological properties of oleogels manufactured with a wide range of low molecular gelators and their related products are provided in order to boost their implication for creating healthier foods with high consumer acceptability. Future research opportunities on low molecular weight gelators are also discussed.

Influence of Emulsifiers and Dairy Ingredients on Manufacturing, Microstructure, and Physical Properties of Butter

The influence of emulsifiers and dairy solids on churning and physical attributes of butter was investigated. Commercial dairy cream was blended with each of the ingredients (0.5%, w/w) separately, aged overnight (10 °C), and churned (10 °C) into butter. The employed additives showed a distinctive impact on the macroscopic properties of butter without largely affecting the melting behavior. In fresh butter, polyglycerol polyricinoleate (PGPR) emulsifier having dominated hydrophobic moieties significantly (p < 0.05) enhanced the softness. Among dairy solids, sodium caseinate (SC) was the most effective in reducing the solid fat fraction, hardness, and elastic modulus (G'), while whey protein isolate (WPI) and whole milk powder (WMP) produced significantly harder, stiffer, and more adhesive butter texture. As per tribological analysis, PGPR, Tween 80, and SC lowered the friction-coefficient of butter, indicating an improved lubrication property of the microstructure. The extent of butter-setting during 28 days of storage (5 °C) varied among the samples, and in specific, appeared to be delayed in presence of WPI, WMP, and buttermilk solids. The findings of the study highlighted the potential of using applied emulsifiers and dairy-derived ingredients in modifying the physical functionality of butter and butter-like churned emulsions in addition to a conventional cream-ageing process.

Understanding valvular heart disease in the dental setting

BACKGROUND

Limited evidence is available regarding dentists' knowledge and interpretation of infective endocarditis (IE) prophylaxis guidelines. The aim of this study was to determine understanding and management of rheumatic and non-rheumatic valvular heart disease (VHD) in the dental setting in Western Australia (WA).

METHODS

A cross-sectional survey of dentists within Perth utilized an online Qualtrics questionnaire developed after consultation with stakeholders. A sampling frame was compiled from the Australian Health Practitioner Regulation Agency with contact details obtained from the White Pages (online), using five quintiles of Socio-Economic Indexes for Areas according to dentist's place of practice.

RESULTS

Of 41 (13.7% of 300 approached) dentists completing the survey (95.1% general dentists, mean years of practice = 15.6), 90.2% reported following the Australian Therapeutic Guidelines (ATG) regarding IE antibiotic prophylaxis in VHD. Most (92.7%) were unaware of the rheumatic heart disease (RHD) control program. Nearly all participants indicated prophylaxis for clearly invasive procedures such as tooth extraction (100.0%) and periodontal surgery (95.1%). Many dentists made the decision to prescribe antibiotics themselves (36.6%).

CONCLUSIONS

The majority of dentists followed the ATG's IE prophylaxis recommendations for cardiac lesions and dental procedures. There was limited knowledge of the national RHD guidelines and the WA RHD control program.

Impact of thermal pretreatment on crystallization of Thompson raisins

After prolonged storage or during the shipment of raisins, a crystalline material may be developed on their surface, affecting the final acceptability of the product. The mild thermal pretreatment (50 °C for a period of 12 h and 48 h) was applied to dissolve any potential tiny crystals and nuclei already present in the raisins. The thermal pretreatment of raisins resulted in a reduction on the percentage of crystallized raisins (w/w) from more than 46% in control samples to less than 10% after 30 days of storage at 57% and 66% of relative humidity and 15 °C and 25 °C. X-ray diffraction analysis identified d-Glucose monohydrate as the main crystalline component. All the thermal treatments increased the hardness of the raisins, when they were incubated at 57% relative humidity. To mitigate the problems of crystallization of raisins during shipping, it is recommended that the raisins are thermally pretreated and the shipping conditions are controlled.

Multi-omics Analyses Reveal Synergistic Carbohydrate Metabolism in Streptococcus mutans-Candida albicans Mixed-Species Biofilms

Candida albicans, a major opportunistic fungal pathogen, is frequently found together with Streptococcus mutans in dental biofilms associated with severe childhood caries (tooth decay), a prevalent pediatric oral disease. However, the impact of this cross-kingdom relationship on C. albicans remains largely uncharacterized. Here, we employed a novel quantitative proteomics approach in conjunction with transcriptomic profiling to unravel molecular pathways of C. albicans when cocultured with S. mutans in mixed biofilms. RNA sequencing and iTRAQ (isobaric tags for relative and absolute quantitation)-based quantitative proteomics revealed that C. albicans genes and proteins associated with carbohydrate metabolism were significantly enhanced, including sugar transport, aerobic respiration, pyruvate breakdown, and the glyoxylate cycle. Other C. albicans genes and proteins directly and indirectly related to cell morphogenesis and cell wall components such as mannan and glucan were also upregulated, indicating enhanced fungal activity in mixed-species biofilm. Further analyses revealed that S. mutans-derived exoenzyme glucosyltransferase B (GtfB), which binds to the fungal cell surface to promote coadhesion, can break down sucrose into glucose and fructose that can be readily metabolized by C. albicans, enhancing growth and acid production. Altogether, we identified key pathways used by C. albicans in the mixed biofilm, indicating an active fungal role in the sugar metabolism and environmental acidification (key virulence traits associated with caries onset) when interacting with S. mutans, and a new cross-feeding mechanism mediated by GtfB that enhances C. albicans carbohydrate utilization. In addition, we demonstrate that comprehensive transcriptomics and quantitative proteomics can be powerful tools to study microbial contributions which remain underexplored in cross-kingdom biofilms.

Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes

Milk fat globule size plays a significant role in stability, microstructure and nutritional functionalities of dairy-based products. Understanding of thermal stability of differentiated-size fat globules in dairy creams can provide intervention opportunities for improving functionalities and shelf-life of dairy-based products. This study focused on apparent thermal and UHT stability of native, homogenized (from native cream) and recombined creams (sodium caseinate-stabilized anhydrous milk fat) as a function of their fat globule sizes at 18 and 36% fat contents. Native creams were fractionated by the two-stage centrifugal method into five sizes (~1.45, ~2.45-3.65, ~3.85 and ~4.5 μm) whereas homogenized and recombined creams (~1.45, ~2.45, ~3.85 and ~4.5 μm) were obtained by microfluidisation. All cream samples were tested for thermal stability at 140 °C following a test similar to Heat Coagulation Time. Some selected creams were also studied for UHT stability at 140 °C for 4 s. Native creams exhibited diverse thermal stability depending upon fat content and size; however, native creams (~2.45-3.65 and ~4.5 μm) were UHT stable. Native creams of all sizes were also significantly more thermal stable than homogenized creams. Homogenized creams of all sizes at both fat contents showed poor apparent thermal and UHT stability. It appeared that small fat globules of native creams were more heat stable than larger fat globules at 18% fat content. Recombined creams made with sodium caseinate as emulsifier (without the presence of other milk components) were the most stable among all. However, dilution of recombined cream with skim milk or lactose significantly reduced their apparent thermal stability, but they were UHT stable.

Effects of crystallisation of native phytosterols and monoacylglycerols on foaming properties of whipped oleogels

Different formulations and crystallising conditions were employed to vary the bulk phase structuring of oleogels. The oleogels were formed only at monoacylglycerol:native phytosterol (MAG:NPS) ratios of 10:0, 7:3 and 5:5. NPS co-crystallised with MAG in the oleogel mixtures and influenced the growth of lipidic crystal network. Faster cooling rates caused smaller crystals whereas thermal history affected the rigidity of oleogel samples. The oleogel samples were whipped and characterised for whipping time, foam overrun, microstructure, rheology and half-life of foam. The whipped oleogels were structured by layer(s) of lipidic crystals surrounding the air bubbles, which had non-spherical shapes and rough textures. The whipping time was remarkably reduced by 80% in the oleogel samples containing smaller lipidic crystals. All whippable oleogel samples had similar foam overrun values and extremely stable against foam collapse. The obtained oil foams exhibited liquid-like behaviour at low frequency as measured by the frequency sweep test.

Antioxidants improve IVF outcome and subsequent embryo development in the mouse

STUDY QUESTION

What is the effect of a combination of three antioxidants (Acetyl-L-Carnitine, N-Acetyl-L-Cysteine and α-Lipoic Acid), present in IVF medium during mouse oocyte and sperm collection, on fertilization and subsequent IVF embryo development?

SUMMARY ANSWER

A combination of antioxidants resulted in faster developmental times from the 2-cell stage through to expanded blastocyst stage, accompanied by a significant increase in blastocyst cell number and a reduction of intracellular hydrogen peroxide (H2O2) levels.

WHAT IS KNOWN ALREADY

The antioxidant combination Acetyl-L-Carnitine, N-Acetyl-L-Cysteine and α-Lipoic Acid, when present in embryo culture media, has a significant beneficial effect on in vitro fertilized mouse pronucleate oocyte development, especially under oxidative stress.

STUDY DESIGN, SIZE, DURATION

IVF was conducted with combined antioxidants supplemented in IVF medium that was used for mouse oocyte collection and fertilization (oocyte IVF medium, 4 h exposure) and sperm collection and preparation (sperm IVF medium, 1 h exposure).

PARTICIPANTS/MATERIALS, SETTINGS, METHODS

IVF was conducted under 20% oxygen, in the presence or absence of a combination of antioxidants (10 μM Acetyl-L-Carnitine, 10 μM N-Acetyl-L-Cysteine, 5 μM α-Lipoic Acid) and resultant embryos cultured with and without antioxidants under 20% oxygen. Subsequently, the effects of antioxidants on either oocytes or sperm was evaluated. Embryo development was analysed through time-lapse microscopy followed by differential nuclear staining to determine cell allocation in the blastocyst. Intracellular levels of H2O2 were assessed using an aryl boronate probe after 4 h of incubation with antioxidants. Controls were gametes and embryos that had no antioxidants in the medium. In a separate series of experiments, pronucleate oocytes were collected in handling medium with and without antioxidants for 20 min and subsequent cell numbers analysed.

MAIN RESULTS AND THE ROLE OF CHANCE

Antioxidant treatment during both IVF and culture resulted in significantly faster development times to two cell cleavage (P < 0.01), which continued through to the expanded blastocyst stage (P < 0.05). Resultant blastocysts had a significant increase in both trophectoderm (TE) cell numbers, inner cell mass (ICM) and total cell numbers (P < 0.001). The addition of antioxidants to IVF medium or embryo culture media exclusively also resulted in a significant increase in both blastocyst TE and ICM numbers leading to an increase in total cell numbers (P < 0.001). Antioxidant supplementation of either oocyte IVF medium alone, or in both oocyte and sperm IVF medium, lead to significantly faster times to two cell cleavage, which continued through to the expanded blastocyst stage. Blastocyst cell number in both these groups had significantly higher TE cell numbers resulting in an increase in total cell numbers. In contrast, there were no differences in embryo developmental rates and blastocyst cell number when antioxidants were present only in the sperm IVF medium. Levels of H2O2 were significantly reduced in pronucleate oocytes that were cultured in the presence of antioxidants (P < 0.001) compared to control, untreated embryos. Similarly, pronucleate oocytes treated with the combined antioxidants during pronucleate oocyte collection resulted in significantly increased blastocyst ICM numbers compared with controls (P < 0.05).

LIMITATIONS, REASONS FOR CAUTION

Embryo development was only examined in the mouse.

WIDER IMPLICATIONS OF THE FINDINGS

These findings suggest that supplementation of antioxidants to the IVF medium, as well as to embryo culture media, may further assist in maintaining the viability of human embryos in ART, conceivably through the reduction of oxidative stress.

STUDY FUNDING/COMPETING INTEREST(S)

This work was funded by a research grant from Vitrolife AB (Sweden). The authors have no conflict of interest to declare.