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Bing SJ, Liu FF, Li YQ, Sun GJ, Wang CY, Liang Y, Zhao XZ, Hua DL, Chen L, Mo HZ. The structural characteristics and physicochemical properties of mung bean protein hydrolysate of protamex induced by ultrasound. J Sci Food Agric 2024; 104:3665-3675. [PMID: 38158728 DOI: 10.1002/jsfa.13251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 12/19/2023] [Accepted: 12/30/2023] [Indexed: 01/03/2024]
Abstract
BACKGROUND The limited physicochemical properties (such as low foaming and emulsifying capacity) of mung bean protein hydrolysate restrict its application in the food industry. Ultrasound treatment could change the structures of protein hydrolysate to accordingly affect its physicochemical properties. The aim of this study was to investigate the effects of ultrasound treatment on the structural and physicochemical properties of mung bean protein hydrolysate of protamex (MBHP). The structural characteristics of MBHP were evaluated using tricine sodium dodecylsulfate-polyacrylamide gel electrophoresis, laser scattering, fluorescence spectrometry, etc. Solubility, fat absorption capacity and foaming, emulsifying and thermal properties were determined to characterize the physicochemical properties of MBHP. RESULTS MBHP and ultrasonicated-MBHPs (UT-MBHPs) all contained five main bands of 25.8, 12.1, 5.6, 4.8 and 3.9 kDa, illustrating that ultrasound did not change the subunits of MBHP. Ultrasound treatment increased the contents of α-helix, β-sheet and random coil and enhanced the intrinsic fluorescence intensity of MBHP, but decreased the content of β-turn, which demonstrated that ultrasound modified the secondary and tertiary structures of MBHP. UT-MBHPs exhibited higher solubility, foaming capacity and emulsifying properties than MBHP, among which MBHP-330 W had the highest solubility (97.32%), foaming capacity (200%), emulsification activity index (306.96 m2 g-1 ) and emulsion stability index (94.80%) at pH 9.0. CONCLUSION Ultrasound treatment enhanced the physicochemical properties of MBHP, which could broaden its application as a vital ingredient in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shu-Jing Bing
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Fen-Fang Liu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Ying-Qiu Li
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Gui-Jin Sun
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Chen-Ying Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yan Liang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xiang-Zhong Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Dong-Liang Hua
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Lei Chen
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hai-Zhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
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Jabbari N, Goli M, Shahi S. Optimization of Bioactive Compound Extraction from Saffron Petals Using Ultrasound-Assisted Acidified Ethanol Solvent: Adding Value to Food Waste. Foods 2024; 13:542. [PMID: 38397518 PMCID: PMC10888204 DOI: 10.3390/foods13040542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 02/02/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
The saffron industry produces large by-products, including petals with potential bioactive compounds, which are cheap and abundant, making them an attractive alternative to expensive stigmas for extracting bioactive components. This study aimed to optimize the extraction conditions of bioactive compounds from vacuum-dried saffron petals using an ultrasound-assisted acidified ethanol solvent. Three factors were considered: ethanol concentration (0-96%), citric acid concentration in the final solvent (0-1%), and ultrasound power (0-400 watt). This study examined the effects of these factors on parameters like maximum antioxidant activity, total anthocyanin content, total phenolic content, and the total flavonoid content of the extraction. This study found that saffron petal extract's antioxidant activity increases with higher ethanol concentration, citric acid dose, and ultrasound power, but that an increased water content leads to non-antioxidant compounds. Increasing the dosage of citric acid improved the extraction of cyanidin-3-glucoside at different ultrasound power levels. The highest extraction was achieved with 400 watts of ultrasound power and 1% citric acid. Ethanol concentration did not affect anthocyanin extraction. Higher ethanol concentration and greater citric acid concentration doses resulted in the maximum extraction of total phenolic content, with a noticeable drop in extraction at higher purity levels. This study found that increasing the proportion of citric acid in the final solvent did not affect flavonoid extraction at high ethanol concentration levels, and the highest efficiency was observed at 200 watts of ultrasound power. The optimum values of the independent parameters for extracting bioactive compounds from saffron petals included 96% ethanol concentration, 0.67% citric acid concentration, and 216 watts of ultrasound power, resulting in a desirability value of 0.82. This ultrasound-assisted acidified ethanolic extract can be used in the food industry as a natural antioxidant and pigment source.
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Affiliation(s)
- Nikoo Jabbari
- Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran;
| | - Mohammad Goli
- Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran;
| | - Sharifeh Shahi
- Department of Medical Engineering, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81551-39998, Iran;
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Shi J, Wang S, Yao J, Cui M, Hu B, Wang J, Li F, Wang S, Tong R, Li M, Song C, Wan R, Jiao J, Zheng X. Ultrasound treatment alleviates external pericarp browning and improves fruit quality of pomegranate during storage. J Sci Food Agric 2024; 104:391-399. [PMID: 37598393 DOI: 10.1002/jsfa.12930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 08/12/2023] [Accepted: 08/21/2023] [Indexed: 08/22/2023]
Abstract
BACKGROUND Ultrasound treatment has a beneficial role in horticultural production from harvest to consumption. The quality traits and microbiological load in pomegranate fruit were explored during 30 days' storage at 20 °C after 10 min and 30 min ultrasound treatments. RESULTS Ultrasound treatment significantly reduced the microbiological load during storage, providing a relatively clean and suitable storage environment. This was especially true for the 30 min treatment, which also maintained relatively lower weight loss and kept the browning rate below 5% during storage. Meanwhile, the fruit treated with ultrasound had higher ascorbic acid and anthocyanin content, which provided better antibacterial properties and higher nutraceutical properties until the end of storage. The 30 min ultrasound treatment significantly delayed the decrease in catalase (CAT) enzyme activity and the increase in peroxidase (POD) enzyme activity. Combined with weighted gene co-expression network analysis (WGCNA), and correlation analysis, color indicators and antioxidant activity induced by ultrasound treatment were responsible for the relatively higher fruit quality of pomegranate. CONCLUSION Ultrasound treatment can improve the sensory quality and nutritional characteristics of pomegranate fruits during storage, and reduce the microbiological load. Ultrasound for 30 min was better than 10 min for prolonging the storage life of pomegranate. Our results will provide valuable information for ultrasound application in other horticultural products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jiangli Shi
- Department of Fruit Trees, College of Horticulture, College of Horticulture of Henan Agricultural University, Zhengzhou, P. R. China
| | - Sen Wang
- Department of Fruit Trees, College of Horticulture, College of Horticulture of Henan Agricultural University, Zhengzhou, P. R. China
| | - Jianan Yao
- Department of Fruit Trees, College of Horticulture, College of Horticulture of Henan Agricultural University, Zhengzhou, P. R. China
| | - Mengyi Cui
- Department of Fruit Trees, College of Horticulture, College of Horticulture of Henan Agricultural University, Zhengzhou, P. R. China
| | - Bingqian Hu
- Department of Fruit Trees, College of Horticulture, College of Horticulture of Henan Agricultural University, Zhengzhou, P. R. China
| | - Jing Wang
- Department of Fruit Trees, College of Horticulture, College of Horticulture of Henan Agricultural University, Zhengzhou, P. R. China
| | - Fan Li
- Department of Fruit Trees, College of Horticulture, College of Horticulture of Henan Agricultural University, Zhengzhou, P. R. China
| | - Sa Wang
- Department of Fruit Trees, College of Horticulture, College of Horticulture of Henan Agricultural University, Zhengzhou, P. R. China
| | - Ruiran Tong
- Department of Fruit Trees, College of Horticulture, College of Horticulture of Henan Agricultural University, Zhengzhou, P. R. China
| | - Ming Li
- Department of Fruit Trees, College of Horticulture, College of Horticulture of Henan Agricultural University, Zhengzhou, P. R. China
| | - Chunhui Song
- Department of Fruit Trees, College of Horticulture, College of Horticulture of Henan Agricultural University, Zhengzhou, P. R. China
| | - Ran Wan
- Department of Fruit Trees, College of Horticulture, College of Horticulture of Henan Agricultural University, Zhengzhou, P. R. China
| | - Jian Jiao
- Department of Fruit Trees, College of Horticulture, College of Horticulture of Henan Agricultural University, Zhengzhou, P. R. China
| | - Xianbo Zheng
- Department of Fruit Trees, College of Horticulture, College of Horticulture of Henan Agricultural University, Zhengzhou, P. R. China
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Ata O, Bakar B, Turkoz BK, Kumcuoglu S, Aydogdu Y, Gumustas B, Doganay GD, Basturk E, Tavman S. Structural and molecular characterization of collagen-type I extracted from lamb feet. J Food Sci 2024; 89:330-341. [PMID: 38051022 DOI: 10.1111/1750-3841.16870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 11/01/2023] [Accepted: 11/20/2023] [Indexed: 12/07/2023]
Abstract
This study aimed to extract collagen-I from lamb feet (LF) and examine the effects of ultrasound treatment on the structural and molecular characteristics of the collagen. Compared to ultrasonic bath treatment and conventional extraction methods, ultrasonic probe (USP) treatment significantly increased the collagen content of the extract (p < 0.05). The electrophoretic profiles confirmed the presence of α- and β-chains, indicating it as type I. Furthermore, X-ray diffraction, Fourier-transform infrared spectroscopy, and circular dichroism spectra analyses revealed that the extraction method did not adversely affect the triple helix structure of the collagen. Moreover, the fibrillar structure of the collagen samples was verified through scanning electron microscopy analyses. Notably, the LF collagen exhibited a high thermal denaturation temperature owing to its elevated imino acid content. The collagen samples exhibited high solubility in acidic pH but low solubility in high salt concentrations. The present findings signified that sonication with USP can effectively enhance the yield of collagen from LF without compromising its quality. PRACTICAL APPLICATION: This study showed that ultrasonication enhanced the collagen concentration without disturbing the integrity of lamb feet collagen. We expect that lamb feet collagen can be used for industrial processes and consumer products thanks to unique product properties.
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Affiliation(s)
- Ozge Ata
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey
| | - Bahar Bakar
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey
| | - Burcu Kaplan Turkoz
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey
| | - Seher Kumcuoglu
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey
| | | | - Baris Gumustas
- Center for Drug R&D and Pharmacokinetic Applications (ARGEFAR), Ege University, Izmir, Turkey
| | - Gizem Dinler Doganay
- Department of Molecular Biology and Genetics, Istanbul Technical University, Istanbul, Turkey
| | - Ezgi Basturk
- Department of Molecular Biology and Genetics, Istanbul Technical University, Istanbul, Turkey
| | - Sebnem Tavman
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey
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Chen J, Zhang Y, Liu F, Chen J, Sun Y, Ye X, Liu D, Cheng H. Ultrasound Treatment Improves Fruit Quality of Postharvest Blood Oranges (Citrus sinensis L. Osbeck): Anthocyanin Enrichment and Its Biosynthesis. J Agric Food Chem 2023; 71:14013-14026. [PMID: 37681676 DOI: 10.1021/acs.jafc.3c03553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/09/2023]
Abstract
This study was to investigate the effects of different nonthermal treatments on quality attributes, anthocyanin profiles, and gene expressions related to anthocyanin biosynthesis during low-temperature storage, including pulsed light (PL), magnetic energy (ME), and ultrasound (US). Among these treatments, 1 min US treatment was the most effective method for improving fruit quality and increasing total anthocyanin contents (by 29.89 ± 3.32%) as well as individual anthocyanins during low-temperature storage of 28 days. This treatment resulted in high color intensity, intact cellular architectures, and positive sensory evaluation. In contrast, PL and ME treatments displayed negative effects on quality improvement, leading to the destruction of cell architectures and inhibiting anthocyanin levels. Furthermore, qPCR analysis revealed that the structural genes (C4H, CHS1, CHS2, CHI, F3H, ANS, and GST) related to anthocyanin biosynthesis and transport were the target genes and upregulated in response to the cavitation effect of US treatment.
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Affiliation(s)
- Jin Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Yanru Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Feifei Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Jianle Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Yujing Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 31001, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
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Das D, Panesar PS, Saini CS. Ultrasonic extraction of soy protein isolate: Characterization and comparison with microwave and enzymatic extraction methods. J Food Sci 2023. [PMID: 37282624 DOI: 10.1111/1750-3841.16654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 04/20/2023] [Accepted: 05/16/2023] [Indexed: 06/08/2023]
Abstract
Soy meal as an agro-industrial by-product produced by the soybean oil processing industry is rich in protein. To valorize soy meal, the present study was aimed at the optimization of soy protein isolate (SPI) extraction by ultrasound treatment, its characterization, and comparison with microwave, enzymatic, and conventionally extracted SPI. Maximum yield (24.17% ± 0.79%) and protein purity (91.6% ± 1.08%) of SPI were obtained at the optimized ultrasound extraction conditions of 15.38:1 (liquid-solid ratio), 51.85% (amplitude), 21.70°C (temperature), 3.49 s (pulse), and 11.01 min (time). The SPI extracted with ultrasound treatment showed a smaller particle size (27.24 ± 0.33 µm) as compared to that extracted with microwave, enzymatically, or conventional treatment. Functional characteristics, namely, water and oil binding capacity, emulsion properties, and foaming properties of ultrasonically extracted SPI were increased by 40%-50% as compared to SPI extracted with microwave treatment, enzymatically, or conventionally. Structural and thermal properties studied by Fourier-transform infrared spectroscopy, X-ray diffraction, and differential scanning colorimeter showed amorphous, secondary structural change, and high thermal resistance of ultrasonically extracted SPI. Increased functionality of ultrasonically obtained SPI can enhance its application in the development of various new food products. PRACTICAL APPLICATION: Soybean meal is one of the richest sources of protein and has huge potential to lessen protein-based malnutrition. Most of the studies on soy protein extraction were found to be based on the conventional methods that yield less quantity of protein. Hence, ultrasound treatment which is one of the novel nonthermal techniques has been selected for the present work and optimized for soy protein extraction. The ultrasound treatment showed significant improvement in extraction yield, proximate composition, amino acids profile, and improvement of functional properties of SPI as compared to the conventional, microwave, and enzymatic methods which proved the novelty of the work. Hence, the ultrasound technique could be used to increase the applications of SPI for developing a wide range of food products.
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Affiliation(s)
- Dipak Das
- Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab, India
| | - Parmjit S Panesar
- Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab, India
| | - Charanjiv S Saini
- Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab, India
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Jia Z, Wan L, Huang Z, Zhang W. Quality Evaluation of Hainan Robusta Coffee Bean Oil Produced by Ultrasound Coupled with Coconut Oil Extraction. Foods 2023; 12:foods12112235. [PMID: 37297479 DOI: 10.3390/foods12112235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/25/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
This study investigates the treatment of coconut oil using thermosonic treatment in combination with green coffee beans. Under a defined ratio of coconut oil to green coffee beans, the effect of different thermosonic time on the quality parameters, active substance content, antioxidant capacity, and thermal oxidative stability of coconut oil were investigated as a strategy to potentially improve the quality of oil. Results showed that the β-sitosterol content of CCO (coconut coffee oil) treated with the thermal method combined with green coffee bean treatment reached up to 393.80 ± 11.13 mg/kg without affecting the lipid structure. In addition, DPPH clearance equivalents increased from 5.31 ± 1.30 mg EGCG/g to 71.34 ± 0.98 mg EGCG/g, and the ABTS clearance equivalent was 45.38 ± 0.87 mg EGCG/g versus 0 for the untreated sample. The improvement in thermal oxidation stability of treated coconut oil is also significant. The TG (Thermogravimetry) onset temperature was elevated from 277.97 °C to 335.08 °C and the induction time was elevated up to 24.73 ± 0.41 h from 5.17 ± 0.21 h. Thermosonic treatment in combination with green coffee beans is an ideal option to improve the quality of coconut oil. The results of this article provide new ideas for the development of plant-blended oil products and the new utilization of coconut oil and coffee beans.
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Affiliation(s)
- Zheng Jia
- School of Food Science and Engineering, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou 570228, China
| | - Liting Wan
- School of Food Science and Engineering, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou 570228, China
| | - Zhaoxian Huang
- School of Food Science and Engineering, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou 570228, China
| | - Weimin Zhang
- School of Food Science and Engineering, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou 570228, China
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Gomes IV, D’Errico F, Alves JL, Puga H. On the Aging Kinetics of a Flame-Resistant AZ91D-1.5%Ca Magnesium Alloy Processed with Ultrasonic Vibration. Materials (Basel) 2023; 16:3152. [PMID: 37109988 PMCID: PMC10141186 DOI: 10.3390/ma16083152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/14/2023] [Accepted: 04/14/2023] [Indexed: 06/19/2023]
Abstract
The Mg-Al-Zn-Ca system has demonstrated excellent flame resistance and mechanical properties in the as-cast condition. However, the potential of these alloys to be heat-treated, e.g., by aging, as well as the influence of the initial microstructure on the precipitation kinetics, is yet to be comprehensively explored. Ultrasound treatment was applied during the solidification of an AZ91D-1.5%Ca alloy to promote microstructure refinement. Samples from treated and non-treated ingots were subjected to solution treatment at 415 °C for 480 min, followed by aging at 175 °C for up to 4920 min. The results showed that the ultrasound-treated material could reach the peak-age condition in a shorter period than the non-treated one, suggesting accelerated precipitation kinetics and, thus, enhanced aging response. However, the tensile properties showed a decrease in the peak age compared to the as-cast condition, probably due to the formation of precipitates at the grain boundaries that promote the formation of microcracks and intergranular early fracture. This research shows that tailoring the material's as-cast microstructure may positively affect its aging response, shortening the heat treatment duration, thereby making the process less expensive and more sustainable.
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Affiliation(s)
- Inês V. Gomes
- CMEMS—UMinho, Department of Mechanical Engineering, Campus of Azurém, University of Minho, 4800-058 Guimarães, Portugal (H.P.)
- LABBELS—Associate Laboratory, 4800-058 Guimarães, Portugal
| | - Fabrizio D’Errico
- Department of Mechanical Engineering, Politecnico di Milano, Via La Masa 34, 20156 Milan, Italy
| | - José L. Alves
- CMEMS—UMinho, Department of Mechanical Engineering, Campus of Azurém, University of Minho, 4800-058 Guimarães, Portugal (H.P.)
- LABBELS—Associate Laboratory, 4800-058 Guimarães, Portugal
| | - Hélder Puga
- CMEMS—UMinho, Department of Mechanical Engineering, Campus of Azurém, University of Minho, 4800-058 Guimarães, Portugal (H.P.)
- LABBELS—Associate Laboratory, 4800-058 Guimarães, Portugal
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Vela AJ, Villanueva M, Náthia-Neves G, Ronda F. Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours. Foods 2023; 12:foods12030484. [PMID: 36766012 PMCID: PMC9914575 DOI: 10.3390/foods12030484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/10/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
The modification of flours by ultrasound (US) treatments requires excess water to suspend the sample to be treated, which must be removed after treatment to recover the ultrasonicated flour. The aim of this study was to determine the influence that the water removal method has on the final characteristics of US-treated gluten-free flours (rice, brown tef, corn and quinoa). US treatment parameters were constant, and two water removal methods were studied: freeze-drying and centrifugation + drying. The elimination of water by centrifugation resulted in the loss of solubilized compounds from the treated flours, which led to important differences between the final characteristics of US-treated flours. Ultrasonication resulted in the reduction of flours' particle size and modification of their color parameters. Techno-functional properties were modified by US treatment, where the water removal method was more influential in whole grain samples (brown tef and quinoa). Few differences were found in thermal properties among pairs of US-treated samples, indicative that the effect caused to starch was mainly attributed to ultrasonication conditions than to the drying method. The water removal method markedly influenced the pasting properties of US-treated flours, resulting in lower profiles when freeze-drying was applied and higher profiles when flours were retrieved by centrifugation. Gels made with tef, corn and quinoa presented reduced tan(δ)₁ values after sonication, while gels made with rice did not show any modification. The water removal method is a decisive step in US treatments, defining the final characteristics of the treated matter, and having a great influence in the modification attributed to ultrasonication.
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Li K, Zhang Y, Hao X, Xie D, Wang C, Zhang H, Jin P, Du Q. Improved Stability and In Vitro Anti-Arthritis Bioactivity of Curcumin-Casein Nanoparticles by Ultrasound-Driven Encapsulation. Nutrients 2022; 14:nu14235192. [PMID: 36501222 PMCID: PMC9740927 DOI: 10.3390/nu14235192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 12/02/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022] Open
Abstract
Curcumin possesses beneficial biological functions, namely anti-inflammation and anti-diabetic functions. However, due to its low solubility and crystallinity, its applications are limited. In this work, curcumin was encapsulated in casein micelles in order to form curcumin-casein nanoparticles by ultrasound treatment (5 min). The ultrasound treatment induced the entry of the hydrophobic groups to the inner micelles and the polar sulfydryl groups to the surface of the micelles in order to form compact curcumin-casein nanoparticles of an appropriate size (100-120 nm) for cellular endocytosis. The product exhibited excellent stability during 8 months of cold storage, 6 days at room temperature, and 2 days at body temperature. Advanced in vitro experiments demonstrated that curcumin-casein nanoparticles displayed significantly greater inhibitory activity against the proliferation and proinflammatory cytokines of human fibroblast-like synoviocyte-osteo arthritis (HFLS-OA) cells and HFLS-rheumatoid (RA) cells than native curcumin due to better cellular uptake as a result of the low crystallinity and the appropriate nano-size of the nano-form. The results provide a reference for the use of ultrasound treatment to encapsulate other drug molecules and curcumin-casein nanoparticles as potential treatment for arthritis.
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Gopalakrishnan S, Gupta A, Makabenta JMV, Park J, Amante JJ, Chattopadhyay AN, Matuwana D, Kearney CJ, Rotello VM. Ultrasound-Enhanced Antibacterial Activity of Polymeric Nanoparticles for Eradicating Bacterial Biofilms. Adv Healthc Mater 2022; 11:e2201060. [PMID: 36049222 PMCID: PMC9633556 DOI: 10.1002/adhm.202201060] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 07/26/2022] [Indexed: 01/28/2023]
Abstract
Bacterial biofilms are a major healthcare concern resulting in refractory conditions such as chronic wounds, implant infections and failure, and multidrug-resistant infections. Aggressive and invasive strategies are employed to cure biofilm infections but are prone to long and expensive treatments, adverse side-effects, and low patient compliance. Recent strategies such as ultrasound-based therapies and antimicrobial nanomaterials have shown some promise in the effective eradication of biofilms. However, maximizing therapeutic effect while minimizing healthy tissue damage is a key challenge that needs to be addressed. Here a combination treatment involving ultrasound and antimicrobial polymeric nanoparticles (PNPs) that synergistically eradicate bacterial biofilms is reported. Ultrasound treatment rapidly disrupts biofilms and increases penetration of antimicrobial PNPs thereby enhancing their antimicrobial activity. This results in superior biofilm toxicity, while allowing for a two- to sixfold reduction in both the concentration of PNPs as well as the duration of ultrasound. Furthermore, that this reduction minimizes cytotoxicity toward fibroblast cells, while resulting in a 100- to 1000-fold reduction in bacterial concentration, is demonstrated.
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Affiliation(s)
- Sanjana Gopalakrishnan
- Department of Chemistry, University of Massachusetts Amherst, 710 North Pleasant Street, Amherst, MA, 01003, USA
| | - Aarohi Gupta
- Department of Chemistry, University of Massachusetts Amherst, 710 North Pleasant Street, Amherst, MA, 01003, USA
| | - Jessa M V Makabenta
- Department of Chemistry, University of Massachusetts Amherst, 710 North Pleasant Street, Amherst, MA, 01003, USA
| | - Jungmi Park
- Department of Chemistry, University of Massachusetts Amherst, 710 North Pleasant Street, Amherst, MA, 01003, USA
| | - John J Amante
- Department of Biomedical Engineering, University of Massachusetts Amherst, 240 Thatcher Road, Amherst, MA, 01003, USA
| | - Aritra Nath Chattopadhyay
- Department of Chemistry, University of Massachusetts Amherst, 710 North Pleasant Street, Amherst, MA, 01003, USA
| | - Dorcas Matuwana
- Department of Biomedical Engineering, University of Massachusetts Amherst, 240 Thatcher Road, Amherst, MA, 01003, USA
| | - Cathal J Kearney
- Department of Biomedical Engineering, University of Massachusetts Amherst, 240 Thatcher Road, Amherst, MA, 01003, USA
| | - Vincent M Rotello
- Department of Chemistry, University of Massachusetts Amherst, 710 North Pleasant Street, Amherst, MA, 01003, USA
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12
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Liu Q, Zhang W, Jiao R, Lv Z, Lin X, Xiao Y, Zhang K. Rational Nanomedicine Design Enhances Clinically Physical Treatment-Inspired or Combined Immunotherapy. Adv Sci (Weinh) 2022; 9:e2203921. [PMID: 36002305 PMCID: PMC9561875 DOI: 10.1002/advs.202203921] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/03/2022] [Indexed: 05/19/2023]
Abstract
Independent of tumor type and non-invasive or minimally-invasive feature, current physical treatments including ultrasound therapy, microwave ablation (MWA), and radiofrequency ablation (RFA) are widely used as the local treatment methods in clinics for directly killing tumors and activating systematic immune responses. However, the activated immune responses are inadequate and incompetent for tumor recession, and the incomplete thermal ablation even aggravates the immunosuppressive tumor microenvironment (ITM), resulting in the intractable tumor recurrence and metastasis. Intriguingly, nanomedicine provides a powerful platform as they can elevate energy utilization efficiency and augment oncolytic effects for mitigating ITM and potentiating the systematic immune responses. Especially after combining with clinical immunotherapy, the anti-tumor killing effect by activating or enhancing the human anti-tumor immune system is reached, enabling the effective prevention against tumor recurrence and metastasis. This review systematically introduces the cutting-edge progress and direction of nanobiotechnologies and their corresponding nanomaterials. Moreover, the enhanced physical treatment efficiency against tumor progression, relapse, and metastasis via activating or potentiating the autologous immunity or combining with exogenous immunotherapeutic agents is exemplified, and their rationales are analyzed. This review offers general guidance or directions to enhance clinical physical treatment from the perspectives of immunity activation or magnification.
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Affiliation(s)
- Qiaoqiao Liu
- Department of RadiologyLiuzhou People's Hospital Affiliated to Guangxi Medical UniversityNo. 8 Wenchang RoadLiuzhou545006P. R. China
- Central LaboratoryShanghai Tenth People's HospitalTongji University School of MedicineShanghai200072P. R. China
- National Center for International Research of Bio‐targeting TheranosticsGuangxi Key Laboratory of Bio‐targeting TheranosticsGuangxi Medical UniversityNo. 22 Shuangyong Road 22Nanning530021P. R. China
| | - Wei Zhang
- Department of RadiologyLiuzhou People's Hospital Affiliated to Guangxi Medical UniversityNo. 8 Wenchang RoadLiuzhou545006P. R. China
| | - Rong Jiao
- National Center for International Research of Bio‐targeting TheranosticsGuangxi Key Laboratory of Bio‐targeting TheranosticsGuangxi Medical UniversityNo. 22 Shuangyong Road 22Nanning530021P. R. China
| | - Zheng Lv
- Department of RadiologyLiuzhou People's Hospital Affiliated to Guangxi Medical UniversityNo. 8 Wenchang RoadLiuzhou545006P. R. China
- Central LaboratoryShanghai Tenth People's HospitalTongji University School of MedicineShanghai200072P. R. China
| | - Xia Lin
- National Center for International Research of Bio‐targeting TheranosticsGuangxi Key Laboratory of Bio‐targeting TheranosticsGuangxi Medical UniversityNo. 22 Shuangyong Road 22Nanning530021P. R. China
| | - Yunping Xiao
- Department of RadiologyLiuzhou People's Hospital Affiliated to Guangxi Medical UniversityNo. 8 Wenchang RoadLiuzhou545006P. R. China
| | - Kun Zhang
- Department of RadiologyLiuzhou People's Hospital Affiliated to Guangxi Medical UniversityNo. 8 Wenchang RoadLiuzhou545006P. R. China
- Central LaboratoryShanghai Tenth People's HospitalTongji University School of MedicineShanghai200072P. R. China
- National Center for International Research of Bio‐targeting TheranosticsGuangxi Key Laboratory of Bio‐targeting TheranosticsGuangxi Medical UniversityNo. 22 Shuangyong Road 22Nanning530021P. R. China
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13
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Zhang X, Cheng Y, Pei L, Tao J, Wang R, Chen Z. Case report: Successful treatment of human diabetic foot ulcer using low-intensity diagnostic ultrasound combined with microbubbles: Two cases. Front Endocrinol (Lausanne) 2022; 13:1046896. [PMID: 36506057 PMCID: PMC9732241 DOI: 10.3389/fendo.2022.1046896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Accepted: 11/09/2022] [Indexed: 11/26/2022] Open
Abstract
BACKGROUND Diabetic foot ulcer (DFU) is one of the serious complications of diabetes, which has high disability rate and mortality. Low-intensity ultrasound combined with microbubbles in blood circulation can enhance the blood perfusion effect of local soft tissue, which has the potential to promote the healing of diabetic ulcer. Here, we report how this method was used to help the healing of two patients with chronic refractory DFUs. CASE PRESENTATION In case 1, a 56-year-old man with 3-years history of type 2 diabetes had a 3.0×2.0 cm ulcer which infected with staphylococcus aureus on his right calf for more than half a month. In case 2, a 70-year-old man with 10-years history of type 2 diabetes presented with an 8-month right heel ulcer that developed to 7.5×4.6 cm. And he also had hyperlipidemia, hypertension, and renal impairment. Both patients were enrolled in our study to receive treatment of low-intensity diagnostic ultrasound (LIDUS) combined with microbubbles. They were discharged after a 20-minute daily standard treatment for 7 consecutive days. The ulcers in both cases completely healed in 60 days and 150 days, respectively, and haven't recurred for more than one year of follow-up. CONCLUSION It is feasible, safe, and effective to use commercial LIDUS combined with commercial microbubbles in the treatment of diabetic lower extremity ulcers. This study may provide an innovative and non-invasive method for the treatment of DFUs.
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Affiliation(s)
- Xiaojuan Zhang
- Department of Ultrasound, the General Hospital of Western Theater Command, Chengdu, China
| | - Ying Cheng
- Department of Endocrinology, the General Hospital of Western Theater Command, Chengdu, China
| | - Ling Pei
- Department of Ultrasound, the General Hospital of Western Theater Command, Chengdu, China
| | - Jie Tao
- Department of Ultrasound, the General Hospital of Western Theater Command, Chengdu, China
| | - Rui Wang
- Department of Ultrasound, the General Hospital of Western Theater Command, Chengdu, China
- *Correspondence: Zhong Chen, ; Rui Wang,
| | - Zhong Chen
- Department of Ultrasound, the General Hospital of Western Theater Command, Chengdu, China
- *Correspondence: Zhong Chen, ; Rui Wang,
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Trakselyte-Rupsiene K, Juodeikiene G, Cernauskas D, Bartkiene E, Klupsaite D, Zadeike D, Bendoraitiene J, Damasius J, Ignatavicius J, Sikorskaite-Gudziuniene S. Integration of Ultrasound into the Development of Plant-Based Protein Hydrolysate and Its Bio-Stimulatory Effect for Growth of Wheat Grain Seedlings In Vivo. Plants (Basel) 2021; 10:1319. [PMID: 34203559 DOI: 10.3390/plants10071319] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 06/24/2021] [Accepted: 06/24/2021] [Indexed: 11/21/2022]
Abstract
This study was dedicated to increasing the efficiency of producing plant-based protein hydrolysate using traditional and non-traditional treatments. Low- and high frequency ultrasound (US) at different intensities were applied to corn steep liquor (CSL) at 50 °C for 30 min, and enzymatic hydrolysis was performed using industrially produced alkaline protease. The efficiency of US and enzymatic treatments was characterized by protein solubility (soluble protein (SP) content, hydrolyzed protein (HP) concentration, and free amino acid (FAA) profile) and kinetic parameters: Michaelis–Menten constant (KM) and apparent breakdown rate constant (kA). A significant effect of 37 kHz US pre-treatment for CSL enzymatic hydrolysis was found and resulted in the highest HP concentration (17.5 g/L) using the lowest enzyme concentration (2.1 g/L) and the shortest hydrolysis time (60 min). By using US pre-treatment, on average, a 2.2 times higher FAA content could be achieved compared to traditional hydrolysis. Additionally, results for the kinetic parameters kM and kA confirmed the potential of applying US treatment before hydrolysis. The effect of CSL protein hydrolysate on plant growth was tested in vivo on wheat grain seed germination and resulted in the significant increase in germination parameters compared to the control treatment. These findings indicate that by-products of starch industry could be a promising source for the production of low-cost sustainable biostimulants.
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Saito GP, Matsumoto ACL, Assis RP, Brunetti IL, Cebim MA, Davolos MR. Zn(ferulate)-LSH Systems as Multifunctional Filters. Molecules 2021; 26:molecules26082349. [PMID: 33920742 PMCID: PMC8072700 DOI: 10.3390/molecules26082349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 12/28/2020] [Accepted: 12/29/2020] [Indexed: 12/03/2022] Open
Abstract
Excessive UV solar radiation exposure causes human health risks; therefore, the study of multifunctional filters is important to skin UV protective ability and also to other beneficial activities to the human organism, such as reduction of reactive oxygen species (ROS) responsible for cellular damages. Potential multifunctional filters were obtained by intercalating of ferulate anions into layered simple metal hydroxides (LSH) through anion exchange and precipitation at constant pH methods. Ultrasound treatment was used in order to investigate the structural changes in LSH-ferulate materials. Structural and spectroscopic analyses show the formation of layered materials composed by a mixture of LSH intercalated with ferulate anions, where carboxylate groups of ferulate species interact with LSH layers. UV-VIS absorption spectra and in vitro SPF measurements indicate that LSH-ferulate systems have UV shielding capacity, mainly UVB protection. The results of reactive species assays show the ability of layered compounds in capture DPPH•, ABTS•+, ROO•, and HOCl/OCl− reactive species. LSH-ferulate materials exhibit antioxidant activity and singular optical properties that enable their use as multifunctional filters.
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Affiliation(s)
- Gustavo Pereira Saito
- Institute of Chemistry, São Paulo State University (Unesp), Araraquara 14800-060, São Paulo, Brazil; (G.P.S.); (A.C.L.M.); (M.A.C.)
| | - Ana Carolina Lanfredi Matsumoto
- Institute of Chemistry, São Paulo State University (Unesp), Araraquara 14800-060, São Paulo, Brazil; (G.P.S.); (A.C.L.M.); (M.A.C.)
| | - Renata Pires Assis
- School of Pharmaceutical Sciences, São Paulo State University (Unesp), Araraquara 14800-903, São Paulo, Brazil; (R.P.A.); (I.L.B.)
| | - Iguatemy Lourenço Brunetti
- School of Pharmaceutical Sciences, São Paulo State University (Unesp), Araraquara 14800-903, São Paulo, Brazil; (R.P.A.); (I.L.B.)
| | - Marco Aurélio Cebim
- Institute of Chemistry, São Paulo State University (Unesp), Araraquara 14800-060, São Paulo, Brazil; (G.P.S.); (A.C.L.M.); (M.A.C.)
| | - Marian Rosaly Davolos
- Institute of Chemistry, São Paulo State University (Unesp), Araraquara 14800-060, São Paulo, Brazil; (G.P.S.); (A.C.L.M.); (M.A.C.)
- Correspondence: ; Tel.: +55-016-33019634
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Abstract
The aim of this study was to evaluate the effect of ultrasound treatment for preventing honey crystallization on the physicochemical and microbiological properties of unifloral honey and polyfloral honey. Honey samples without any treatment were used as a control group for comparison. The effect of applying ultrasound treatment was evaluated by studying over time the tendency of crystallization, the rheological properties of honey and chemical and microbiological properties. The parameters analyzed for the two groups of samples (treated and untreated with ultrasound), which did not vary or had small variations during the research were water content, acidity, water activity, glucose, fructose, sucrose, glucose/water ratio, glucose/fructose ratio. The crystallization process was installed in the control samples from the first month of the study, and much later in the treated samples. The color of the untreated samples varied considerably, and the color of the treated ones remained stable or slightly varied. For the control samples, the smallest variation in hydroxymethylfurfural (HMF) concentration was in raspberry honey (5%), and the most significant variation was in honeydew honey (30%). For the treated samples, the largest variation of this parameter was found in tillia honey (127%), and the smallest variation was in rapeseed honey (26%). The microbiological quality was higher for the treated samples. In the ultrasound-treated samples of acacia honey, honeydew honey and grassland honey, yeasts, molds or standard plate counts (SPCs) were undetectable. For control samples, SPC values were <10-50 cfu/g. Ultrasound-treated samples maintained their SPC parameter levels or were thus reduced (<10-20 cfu/g). Yeasts and molds were undetectable or had value between <10 and 10 cfu/g. The yeasts and the molds ranged in the control samples between <10 and 40 cfu/g.
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Affiliation(s)
- Laura Agripina Scripcă
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
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17
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Arafat Y, Altemimi A, Ibrahim SA, Badwaik LS. Valorization of Sweet Lime Peel for the Extraction of Essential Oil by Solvent Free Microwave Extraction Enhanced with Ultrasound Pretreatment. Molecules 2020; 25:E4072. [PMID: 32906576 DOI: 10.3390/molecules25184072] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 08/05/2020] [Accepted: 08/14/2020] [Indexed: 11/25/2022] Open
Abstract
Essential oils of sweet lime peel, a waste by-product in the juice industry, were extracted using the vacuum assisted solvent free microwave extraction (VASFME) method. The effects of microwave output power (500–1000 W) and extraction time (20–30 min) on the essential oils yield and antimicrobial property were investigated. Optimal conditions were observed at 797.844 W microwave output power and 30 min extraction time. The essential oils yield and antimicrobial property under these conditions were 0.792 ± 0.03% and 18.25 ± 1.45 mm, respectively, which agrees with the predicted values of 0.757% and 16.50 mm. The essential oils were extracted at optimized conditions and analyzed through GCMS for compound identification. A total of 49 compounds were identified, with limonene content (43.47%) being the highest among all sweet lime peel oil compounds. Moreover, the sweet lime peels were subjected to ultrasound pre-treatment before microwave extraction. The ultrasound pre-treatment helped to increase the essential oils yield from 0.84 to 1.06% as the treatment time increased from 30 to 90 min. The increase in yield was 37.66% more compared to VASFME at 90 min treatment time.
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18
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Zhou G, Liu J, Wang G, Wang L, Zhang A, Wang Y, Wang X. Effect of Ultrasonic Treatment on Freeze-thaw Stability of Soy Protein Isolate Gel. J Oleo Sci 2019; 68:1113-1123. [PMID: 31611517 DOI: 10.5650/jos.ess19167] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This study investigated the impact of ultrasonic modification at various ultrasonic power extents on the freeze-thaw stability of soy protein isolate (SPI) gel. The freeze-thaw stability of the gel was evaluated by examining the changes in texture, water holding capacity, microstructure and soluble protein content during the process of 5 freeze-thaw cycles. In addition, effects on particle size, surface hydrophobicity and structure were also explored. The results showed that within a certain range, the average particle size of the protein gradually decreased, and the particle size distribution was narrower with ultrasonic intensity, it may be due to the high shear and cavitation effects of sonication that reduce the degree of protein aggregation. Furthermore, we also detected that treated proteins had lower fluorescence intensity, higher surface hydrophobicity and more flexible molecular structure with the reduction of α-helical structure as well as the rise of random coil. In terms of gel freeze-thaw stability, moderate ultrasound treatment made the water holding capacity and soluble protein content of SPI gel reduce by 38.27% and 3.58%, whereas the hardness and elasticity increased by 510.23g and 0.06mm after 5 FTC. The corresponding changes of indexes of the control group were 75.05%, 51%, 1062.75g and 0.11mm, respectively. It can be observed that the change range of treated SPI gel properties was smaller than that of natural SPI gel, indicating that ultrasonic treatment can remarkably improve the freeze-thaw stability of the gel which might have something to do with changes of protein structure.
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Affiliation(s)
- Guowei Zhou
- College of Food Science, Northeast Agricultural University
| | - Jingnan Liu
- College of Food Science, Northeast Agricultural University
| | | | - Lin Wang
- College of Food Science, Northeast Agricultural University
| | - Anqi Zhang
- College of Food Science, Northeast Agricultural University
| | - Yuying Wang
- College of Food Science, Northeast Agricultural University
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University
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Liu Y, Li M, Liu Y, Bian K. Structures of Reaction Products and Degradation Pathways of Aflatoxin B 1 by Ultrasound Treatment. Toxins (Basel) 2019; 11:toxins11090526. [PMID: 31547265 PMCID: PMC6784252 DOI: 10.3390/toxins11090526] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 09/06/2019] [Accepted: 09/10/2019] [Indexed: 12/02/2022] Open
Abstract
Ultrasound is an emerging decontamination technology with potential use in the global food processing industry. In the present study, we explored power ultrasound for processing aqueous aflatoxin B1 (AFB1). AFB1 was degraded by 85.1% after 80 min of ultrasound exposure. The reaction products of AFB1 were identified and their molecular formulae elucidated by ultra-high-performance liquid chromatography Q-Orbitrap mass spectrometry. Eight main reaction products were found, and their structures were clarified by parental ion fragmentation. Two degradation pathways were proposed according to the degradation product structures: One involved the addition of H• and OH• radicals, whereas the other involved H2O2 epoxidation and H•, OH•, and H2O2 oxidation of AFB1. Ultrasound treatment significantly reduced AFB1 bioactivity and toxicity by disrupting the C8=C9 double bond in the furan ring and modifying the lactone ring and methoxy group.
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Affiliation(s)
- Yuanfang Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
- School of Chemistry and Chemical Engineering, Zhengzhou Normal University, Zhengzhou 450044, China.
| | - Mengmeng Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Yuanxiao Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Ke Bian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
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Abstract
Anthocyanins determine the color and potential health-promoting properties of red fruit juices, but the juices contain remarkably less anthocyanins than the fruits, which is partly caused by the interactions of anthocyanins with the residues of cell wall polysaccharides like pectin. In this study, pectin was modified by ultrasound and enzyme treatments to residues of polysaccharides and oligosaccharides widely differing in their molecular weight. Modifications decreased viscosity and degrees of acetylation and methylation and released smooth and hairy region fragments. Native and modified pectin induced different effects on the concentrations of individual anthocyanins after short-term and long-term incubation caused by both hydrophobic and hydrophilic interactions. Results indicate that both pectin and anthocyanin structure influence these interactions. Linear polymers generated by ultrasound formed insoluble anthocyanin complexes, whereas oligosaccharides produced by enzymes formed soluble complexes with protective properties. The structure of the anthocyanin aglycone apparently influenced interactions more than the sugar moiety.
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Affiliation(s)
- Lena Rebecca Larsen
- Institute of Nutritional and Food Sciences, Molecular Food Technology , University of Bonn , Endenicher Allee 19b , D-53111 Bonn , Germany
| | - Julia Buerschaper
- Institute of Nutritional and Food Sciences, Molecular Food Technology , University of Bonn , Endenicher Allee 19b , D-53111 Bonn , Germany
| | - Andreas Schieber
- Institute of Nutritional and Food Sciences, Molecular Food Technology , University of Bonn , Endenicher Allee 19b , D-53111 Bonn , Germany
| | - Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology , University of Bonn , Endenicher Allee 19b , D-53111 Bonn , Germany
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21
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Wang Y, Pan Y, Li X, Zhang K, Zhu T. Ultrasonic treatment enhances sludge disintegration and degradation in a photosynthetic bacteria-bioelectrochemical system. Water Environ Res 2019; 91:665-671. [PMID: 30884011 DOI: 10.1002/wer.1095] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 02/22/2019] [Accepted: 02/23/2019] [Indexed: 06/09/2023]
Abstract
Excess sludge contains a large amount of organic matter, most of which is present in the form of bacteria and extracellular polymeric substances. In this study, a photosynthetic bioelectrochemical system (BES) combined with ultrasonic treatment (UT) was investigated to mineralize sludge. The sludge was disintegrated by the UT, and the supernatant separated from the treated sludge was further degraded through a bioelectrochemical system containing photosynthetic bacteria (PSB-BES). The UT efficiency was enhanced by supernatant separation. The PSB-BES method effectively improved the degradation of the soluble chemical oxygen demand (SCOD) from the supernatant. The SCOD and protein removal were increased 1.4 and 1.5 times, respectively, compared to BES without PSB. In addition, the effects of several key operating factors including illumination, voltage, and temperature were systematically investigated. This study provides a basis for further development of sludge mineralization processes. PRACTITIONER POINTS: The sludge was disintegrated by the ultrasound treatment. The supernatant separated from treated sludge was further degraded by a bioelectrochemical system combined with photosynthetic bacteria. The ultrasonic treatment efficiency was enhanced by supernatant separation. The PSB-BES method effectively improved the soluble chemical oxygen demand (SCOD) degradation from the supernatant. The effects of several key operating factors including light (dark-photo), voltage, and temperature were systematically investigated.
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Affiliation(s)
- Youzhao Wang
- School of Mechanical Engineering and Automation, Northeastern University, Shenyang, China
| | - Yuan Pan
- School of Mechanical Engineering and Automation, Northeastern University, Shenyang, China
| | - Xianjin Li
- Jiangsu Environmental Protection Equipment Co., Ltd, Changshu, China
| | - Kuo Zhang
- School of Mechanical Engineering and Automation, Northeastern University, Shenyang, China
| | - Tong Zhu
- School of Mechanical Engineering and Automation, Northeastern University, Shenyang, China
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22
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Zou Y, Yang H, Li PP, Zhang MH, Zhang XX, Xu WM, Wang DY. Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein. Poult Sci 2019; 98:1925-1933. [PMID: 30407582 DOI: 10.3382/ps/pey502] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Accepted: 10/14/2018] [Indexed: 12/21/2022] Open
Abstract
The aim of present study was to investigate the effect of different times (5 min (UCPP-5), 10 min (UCPP-10), 20 min (UCPP-20), and 30 min (UCPP-30)) of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein (CPP). UCPP-20 had the highest fluorescence intensity and the lowest particle size. However, no major changes in the subunit compositions and the secondary structure of UCPPs were presented in SDS-PAGE and circular dichroism. The surface hydrophobicity and sulfhydryl content of UCPPs increased significantly (P < 0.05) as compared to those of CPP. With the increasing time of ultrasound treatment, there were more and deeper holes on the protein surfaces. Furthermore, protein modification by ultrasound could improve the thermal properties of UCPPs. Additionally, UCPPs showed a significant increase in antioxidant properties over CPP, especially UCPP-20. These observations indicated that ultrasound treatment was necessary for modification of CPP to meet the requirements for food processing.
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Affiliation(s)
- Y Zou
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - H Yang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, PR China
| | - P P Li
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - M H Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - X X Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - W M Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - D Y Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
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Bartkowiak Z, Eliks M, Zgorzalewicz-Stachowiak M, Romanowski L. The Effects of Nerve and Tendon Gliding Exercises Combined with Low-level Laser or Ultrasound Therapy in Carpal Tunnel Syndrome. Indian J Orthop 2019; 53:347-352. [PMID: 30967707 PMCID: PMC6415562 DOI: 10.4103/ortho.ijortho_45_17] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
BACKGROUND Carpal tunnel syndrome (CTS) is a common medical condition that doctors and physiotherapists come across in clinical practice. There are no explicit recommendations concerning which physical therapy methods should be applied in its treatment; however, there have also been no studies on the effects of combining low-level laser therapy (LLLT) or ultrasound with nerve and tendon gliding exercises. The purpose of this study was to evaluate the therapeutic efficacy of ultrasound and LLLT combined with gliding exercises. MATERIALS AND METHODS A total of seventy patients with mild to moderate CTS, divided into two groups, were included in this study. Group 1 received ultrasound treatment, whereas Group 2 underwent LLLT. The treatment lasted 2 weeks (5 sessions/week). In addition, both groups were treated with nerve and tendon gliding exercises three times daily. The clinical evaluation involved an interview on subjective and objective sensory abnormalities, the intensity of pain, the measurement of grip strength, Phalen's test, Tinel's sign, and the Boston Carpal Tunnel Questionnaire. The assessment was performed before and after the treatment. RESULTS A decrease in sensory impairments, improvement in visual analog scale, hand grip strength and the Boston Questionnaire results were significant in all patients after therapy. No meaningful differences between groups were noted in any of the examined variables after treatment. No adverse effects were observed. CONCLUSIONS The results of this study may suggest the clinical efficacy of LLLT or ultrasound combined with gliding exercises in patients with mild to moderate CTS.
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Affiliation(s)
- Zuzanna Bartkowiak
- Department of Health Prophylaxis, Laboratory of Medical Electrodiagnostics, Poznan University of Medical Sciences, Poznań, Poland
| | - Małgorzata Eliks
- Department of Health Prophylaxis, Laboratory of Medical Electrodiagnostics, Poznan University of Medical Sciences, Poznań, Poland,Address for correspondence: Mrs. Małgorzata Eliks, Department of Health Prophylaxis, Laboratory of Medical Electrodiagnostics, Poznan University of Medical Sciences, Przybyszewskiego Street 49, 60-101 Poznań, Poland. E-mail:
| | | | - Leszek Romanowski
- Department of Traumatology, Orthopaedics and Hand Surgery, Poznan University of Medical Sciences, Poznań, Poland
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Abstract
Effect of ultrasound treatment on the physicochemical properties and structure of β-lactoglobulin were investigated. β-Lactoglobulin was treated with ultrasound at different amplitudes, temperatures, and durations. The surface hydrophobicity and free sulfhydryl group of β-lactoglobulin were significantly increased after ultrasound treatment (p < .05). The maximal surface hydrophobicity and free sulfhydryl group were 5,812.08 and 5.97 μmol/g, respectively. Ultrasound treatment changed the physicochemical properties of β-lactoglobulin including particle size (from 1.21 ± 0.05 nm to 1.66 ± 0.03 nm), absolute zeta potential (from 15.47 ± 1.60 mV to 27.63 ± 3.30 mV), and solubility (from 84.66% to 95.17%). Ultrasound treatment increased α-helix and β-sheet structures of β-lactoglobulin. Intrinsic fluorescence intensity of ultrasound-treated β-lactoglobulin was increased with shift of λmax from 334 to 329 nm. UV absorption of β-lactoglobulin was decreased with shift of λmax from 288 to 285 nm after ultrasound treatment. There were no significant changes in high-performance liquid chromatography and protein electrophoretic patterns. These findings indicated that ultrasound treatment had high potential in modifying the physiochemical and structural properties of β-lactoglobulin for industrial applications.
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Affiliation(s)
- Shuang Ma
- Department of Food Science College of Food Science and Engineering Jilin University Changchun China
| | - Xu Yang
- Department of Radiotherapy First Hospital of Jilin University Changchun China
| | - Changhui Zhao
- Department of Food Science College of Food Science and Engineering Jilin University Changchun China
| | - Mingruo Guo
- Department of Food Science Northeast Agriculture University Harbin China
- Department of Nutrition and Food Sciences College of Agriculture and Life Sciences University of Vermont Burlington VT USA
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25
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Ma S, Yang X, Zhao C, Guo M. Ultrasound-induced changes in structural and physicochemical properties of β-lactoglobulin. Food Sci Nutr 2018; 6:1053-1064. [PMID: 29983970 PMCID: PMC6021715 DOI: 10.1002/fsn3.646] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Revised: 02/23/2018] [Accepted: 03/15/2018] [Indexed: 11/08/2022] Open
Abstract
Effect of ultrasound treatment on the physicochemical properties and structure of β-lactoglobulin were investigated. β-Lactoglobulin was treated with ultrasound at different amplitudes, temperatures, and durations. The surface hydrophobicity and free sulfhydryl group of β-lactoglobulin were significantly increased after ultrasound treatment (p < .05). The maximal surface hydrophobicity and free sulfhydryl group were 5,812.08 and 5.97 μmol/g, respectively. Ultrasound treatment changed the physicochemical properties of β-lactoglobulin including particle size (from 1.21 ± 0.05 nm to 1.66 ± 0.03 nm), absolute zeta potential (from 15.47 ± 1.60 mV to 27.63 ± 3.30 mV), and solubility (from 84.66% to 95.17%). Ultrasound treatment increased α-helix and β-sheet structures of β-lactoglobulin. Intrinsic fluorescence intensity of ultrasound-treated β-lactoglobulin was increased with shift of λmax from 334 to 329 nm. UV absorption of β-lactoglobulin was decreased with shift of λmax from 288 to 285 nm after ultrasound treatment. There were no significant changes in high-performance liquid chromatography and protein electrophoretic patterns. These findings indicated that ultrasound treatment had high potential in modifying the physiochemical and structural properties of β-lactoglobulin for industrial applications.
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Affiliation(s)
- Shuang Ma
- Department of Food ScienceCollege of Food Science and EngineeringJilin UniversityChangchunChina
| | - Xu Yang
- Department of RadiotherapyFirst Hospital of Jilin UniversityChangchunChina
| | - Changhui Zhao
- Department of Food ScienceCollege of Food Science and EngineeringJilin UniversityChangchunChina
| | - Mingruo Guo
- Department of Food ScienceNortheast Agriculture UniversityHarbinChina
- Department of Nutrition and Food SciencesCollege of Agriculture and Life SciencesUniversity of VermontBurlingtonVTUSA
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Režek Jambrak A, Šimunek M, Grbeš F, Mandura A, Djekic I. Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach. J Sci Food Agric 2018; 98:2258-2266. [PMID: 28981162 DOI: 10.1002/jsfa.8714] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2017] [Revised: 09/21/2017] [Accepted: 09/26/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The objective of this paper was to demonstrate application of quality function deployment in analysing effects of high power ultrasound on quality properties of apple juices and nectars. In order to develop a quality function deployment model, joint with instrumental analysis of treated samples, a field survey was performed to identify consumer preferences towards quality characteristics of juices/nectar. RESULTS Based on field research, the three most important characteristics were 'taste' and 'aroma' with 28.5% of relative absolute weight importance, followed by 'odour' (16.9%). The quality function deployment model showed that the top three 'quality scores' for apple juice were treatments with amplitude 90 µm, 9 min treatment time and sample temperature 40 °C; 60 µm, 9 min, 60 °C; and 90 µm, 6 min, 40 °C. For nectars, the top three were treatments 120 µm, 9 min, 20 °C; 60 µm, 9 min, 60 °C; and A2.16 60 µm, 9 min, 20 °C. CONCLUSION This type of quality model enables a more complex measure of large scale of different quality parameters. Its simplicity should be understood as its practical advantage and, as such, this tool can be a part of design quality when using novel preservation technologies. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
| | - Marina Šimunek
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
| | - Franjo Grbeš
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
| | - Ana Mandura
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
| | - Ilija Djekic
- Department of Food Safety and Quality Management, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
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Abstract
The influence of ultrasound in combination with elevated temperature (thermosonication) is important in inactivation effects on microorganisms. However, overall quality of these products can be deteriorated. The aim of this study was to examine the use of a single quality index in evaluating effects of ultrasound technology on quality characteristics of blueberry and cranberry juices and nectars. For the purpose of this study based on 10 quality parameters, two mathematical models for calculating a single total quality index have been introduced. Samples were treated according to the experimental design, with high power ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9 min, sample temperature: 20 ℃, for thermosonication: 40 and 60 ℃ and amplitude: 60, 90 and 120 µm). Mathematical index of total quality index in order to evaluate total quality of ultrasound-treated juices and nectars was established. For cranberry juices, treatments '11' (amplitude 120 µm) and '16' (amplitude 60 µm) both for 9 min and the temperature of 20 ℃ were best scored for both models. Treatment '6' (amplitude 120 µm, 3 min treatment time and the sample temperature of 20 ℃) for cranberry nectars was among the best for both models. Ultrasound treatments '6' of amplitude 120 µm, 3 min and the temperature of 20 ℃ and '11' same amplitude 120 µm and temperature, but 9 min were best scored blueberry juices for both models. Blueberry nectar had best total quality index for treatments '5' (amplitude 120 µm, 6 min treatment time and the sample temperature of 40 ℃) and '6' (amplitude 120 µm, 3 min treatment time and the sample temperature of 20 ℃).
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Affiliation(s)
- Anet Režek Jambrak
- 1 Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | | | - Ilija Djekic
- 3 Department of Food Safety and Quality Management, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
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Pola A, Montesano L, Tocci M, La Vecchia GM. Influence of Ultrasound Treatment on Cavitation Erosion Resistance of AlSi7 Alloy. Materials (Basel) 2017; 10:ma10030256. [PMID: 28772617 PMCID: PMC5503346 DOI: 10.3390/ma10030256] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 02/23/2017] [Accepted: 02/24/2017] [Indexed: 11/25/2022]
Abstract
Ultrasound treatment of liquid aluminum alloys is known to improve mechanical properties of castings. Aluminum foundry alloys are frequently used for production of parts that undergo severe cavitation erosion phenomena during service. In this paper, the effect of the ultrasound treatment on cavitation erosion resistance of AlSi7 alloy was assessed and compared to that of conventionally cast samples. Cavitation erosion tests were performed according to ASTM G32 standard on as-cast and heat treated castings. The response of the alloy in each condition was investigated by measuring the mass loss as a function of cavitation time and by analyzing the damaged surfaces by means of optical and scanning electron microscope. It was pointed out that the ultrasound treatment increases the cavitation erosion resistance of the alloy, as a consequence of the higher chemical and microstructural homogeneity, the finer grains and primary particles and the refined structure of the eutectic induced by the treatment itself.
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Affiliation(s)
- Annalisa Pola
- DIMI-Mechanical and Industrial Engineering Department, Via Branze, 38-25123 Brescia, Italy.
| | - Lorenzo Montesano
- DIMI-Mechanical and Industrial Engineering Department, Via Branze, 38-25123 Brescia, Italy.
| | - Marialaura Tocci
- DIMI-Mechanical and Industrial Engineering Department, Via Branze, 38-25123 Brescia, Italy.
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Talberg PI, Andryukhin MI, Mazina SE, Nikolaev AL. [Ultrasound physiotherapy treatment of prostatitis]. Urologiia 2016:54-59. [PMID: 28248044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
PURPOSE OF THE STUDY Develop a method of treatment of prostatitis based on the use of a standard antibiotic, immunomodulatory therapy, and transrectal ultrasound physiotherapy. MATERIALS AND METHODS The dynamics of the accumulation of the antibiotic was investigated in male rats. Sonication was performed immediately before the administration of the antibiotic and its accumulation in the process at 10, 20, 40, 60, 80, 100 min after dosing. The clinical study included 138 patients with chronic prostatitis. Patients of the experimental group, in addition to standard therapy, 10 sessions of transrectal ultrasound physical therapy was performed. The efficacy of treatment was assessed after 14 and 28 days after initiation. RESULTS and its discussion. Experiments on laboratory animals have shown that the highest concentration and the residence time of antibiotic in the prostate tissue is noted ultrasonic treatment in the period of maximum blood concentration of the test drug. The data obtained allow to determine that the ultrasonic treatment must be performed considering the pharmacokinetics of the antibiotic. In conducting clinical trials on day 14 of treatment and clinical manifestations of prostatitis bacterial microflora in prostatic secretions were no patients in both groups. In 15% of patients of the experimental group the number of leukocytes decreased to the normal range. After 28 days the amount of leukocytes was normal in 51% of patients in the control and 85% in the experimental group. CONCLUSION In animal experiments defined the optimal time interval separating the moment of injection of the antibiotic from the beginning of sonication. Clinical studies have shown that the transrectal ultrasound exposure during the period of maximum concentration of the antibiotic in the blood, improves patient outcomes by 33.8%.
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Affiliation(s)
- P I Talberg
- Peoples Friendship University of Russia, Moscow
| | | | - S E Mazina
- Lomonosov Moscow State University, Moscow
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Chen L, Chen J, Wu K, Yu L. Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction. J Agric Food Chem 2016; 64:5531-8. [PMID: 27329355 DOI: 10.1021/acs.jafc.6b00989] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
In this work, peanut protein isolate (PPI) was grafted with maltodextrin (MD) through the ultrasound-assisted Maillard reaction. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed a link between PPI and MD. The substantially increased accessibility of the major subunits (conarachin, acidic subunit of arachin, and basic subunit of arachin) in PPI under high-intensity ultrasound treatment led to changes in the degree of graft (DG), zeta-potential, protein solubility, and surface hydrophobicity of conjugates. Emulsion systems (20% v/v oil, 2.0% w/v PPI equivalent, pH 3.8) formed by untreated PPI, PPI-MDC (PPI-MD conjugates obtained with wet-heating alone), and UPPI-MDC (PPI-MD conjugates obtained with ultrasound-assisted wet heating) were characterized using a light-scatter particle size analyzer and confocal laser scanning microscope. Results showed that emulsions of untreated PPI and PPI-MDC were not stable due to immediate bridging flocculation and coalescence of droplets, whereas that formed by UPPI-MDC with 32.4% DG was stable with a smaller mean droplet size. It was believed that high-intensity ultrasound promoted production of glycated PPI, which was soluble and surface active at pH 3.8 and thus improved emulsification properties for UPPI-MDC. This study shows that glycated PPI by ultrasound-assisted Maillard reaction is an effective emulsifying agent for low pH applications.
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Affiliation(s)
- Lin Chen
- College of Chemical Engineering and Light Industry, Guangdong University of Technology , Guangzhou 510006, China
| | - Jianshe Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University , Hangzhou 310018, China
- School of Food Science and Nutrition, University of Leeds , LS2 9JT Leeds, United Kingdom
| | - Kegang Wu
- College of Chemical Engineering and Light Industry, Guangdong University of Technology , Guangzhou 510006, China
| | - Lin Yu
- College of Chemical Engineering and Light Industry, Guangdong University of Technology , Guangzhou 510006, China
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Wang Z, Han F, Sui X, Qi B, Yang Y, Zhang H, Wang R, Li Y, Jiang L. Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates. J Sci Food Agric 2016; 96:1532-1540. [PMID: 25973991 DOI: 10.1002/jsfa.2016.96.issue-510.1002/jsfa.7255] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Received: 01/28/2015] [Revised: 05/01/2015] [Accepted: 05/11/2015] [Indexed: 05/27/2023]
Abstract
BACKGROUND The objective of this study was to determine the effect of ultrasound treatment on the wet heating Maillard reaction between mung bean protein isolates (MBPIs) and glucose, and on structural and physico-chemical properties of the conjugates. RESULTS The degree of glycosylation of MBPI-glucose conjugates treated by ultrasound treatment and wet heating (MBPI-GUH) was higher than that of MBPI-glucose conjugates only treated by wet heating (MBPI-GH). Solubility, emulsification activity, emulsification stability and surface hydrophobicity of MBPI-GUH were higher than that of MBPI-GH. Grafted MBPIs had a lower content of α-helix and unordered coil, but a higher content of β-sheet and β-turn structure than MBPIs. No significant structural changes were observed in β-turn and random coil structure of MBPI-GUH, while α-helix content increased with ultrasonic time, and decreased at 300 W ultrasonic power with the increase of β-sheet. MBPI-GUH had a less compact tertiary structure compared to MBPI-GH and MBPI. Grafting MBPIs with glucose formed conjugates of higher molecular weight, while no significant changes were observed in electrophoresis profiles of MBPI-GUH. CONCLUSION Ultrasound-assisted wet heating Maillard reaction between MBPIs and glucose could be a promising way to improve functional properties of MBPIs.
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Affiliation(s)
- Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Feifei Han
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Yong Yang
- College of Food and Biological Engineering, Qiqihar University, No. 42 Wenhua Street, Qiqihar, 161006, Heilongjiang, China
| | - Hui Zhang
- Ministry of Science and Technology of the People's Republic of China, China Rural Technology Development Center, 15B, Fuxing Road, Beijing, 100862, China
| | - Rui Wang
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
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Wang Z, Han F, Sui X, Qi B, Yang Y, Zhang H, Wang R, Li Y, Jiang L. Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates. J Sci Food Agric 2016; 96:1532-40. [PMID: 25973991 DOI: 10.1002/jsfa.7255] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2015] [Revised: 05/01/2015] [Accepted: 05/11/2015] [Indexed: 05/08/2023]
Abstract
BACKGROUND The objective of this study was to determine the effect of ultrasound treatment on the wet heating Maillard reaction between mung bean protein isolates (MBPIs) and glucose, and on structural and physico-chemical properties of the conjugates. RESULTS The degree of glycosylation of MBPI-glucose conjugates treated by ultrasound treatment and wet heating (MBPI-GUH) was higher than that of MBPI-glucose conjugates only treated by wet heating (MBPI-GH). Solubility, emulsification activity, emulsification stability and surface hydrophobicity of MBPI-GUH were higher than that of MBPI-GH. Grafted MBPIs had a lower content of α-helix and unordered coil, but a higher content of β-sheet and β-turn structure than MBPIs. No significant structural changes were observed in β-turn and random coil structure of MBPI-GUH, while α-helix content increased with ultrasonic time, and decreased at 300 W ultrasonic power with the increase of β-sheet. MBPI-GUH had a less compact tertiary structure compared to MBPI-GH and MBPI. Grafting MBPIs with glucose formed conjugates of higher molecular weight, while no significant changes were observed in electrophoresis profiles of MBPI-GUH. CONCLUSION Ultrasound-assisted wet heating Maillard reaction between MBPIs and glucose could be a promising way to improve functional properties of MBPIs.
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Affiliation(s)
- Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Feifei Han
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Yong Yang
- College of Food and Biological Engineering, Qiqihar University, No. 42 Wenhua Street, Qiqihar, 161006, Heilongjiang, China
| | - Hui Zhang
- Ministry of Science and Technology of the People's Republic of China, China Rural Technology Development Center, 15B, Fuxing Road, Beijing, 100862, China
| | - Rui Wang
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, No. 59 Mucai Street, Xiangfang District, Harbin, 150030, Heilongjiang, China
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Yavuz F, Duman I, Taskaynatan MA, Tan AK. Low-level laser therapy versus ultrasound therapy in the treatment of subacromial impingement syndrome: a randomized clinical trial. J Back Musculoskelet Rehabil 2015; 27:315-20. [PMID: 24346151 DOI: 10.3233/bmr-130450] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
OBJECTIVE The aim of this study was to compare the effectiveness of low-level laser therapy and ultrasound therapy in the treatment of subacromial impingement syndrome. MATERIALS AND METHODS Thirty one patients with subacromial impingement syndrome were randomly assigned to low-level laser therapy group (n=16) and ultrasound therapy group (n=15). Study participants received 10 treatment sessions of low-level laser therapy or ultrasound therapy over a period of two-consecutive weeks (five days per week). Outcome measures (visual analogue pain scale, Shoulder Pain and Disability Index -SPADI-, patient's satisfactory level and sleep interference score) were assessed before treatment and at the 1st and 3rd months after treatment. All patients were analyzed by the intent-to-treat principle. RESULTS Mean reduction in VAS pain, SPADI disability and sleep interference scores from baseline to after 1 month, and 3 months of treatment was statistically significant in both groups (P< 0.05). However, there was no significant difference in the mean change in VAS pain, SPADI disability and sleep interference scores between the two groups (P > 0.05). The mean level of patient satisfaction in group 1 at the first and third months after treatment was 72.45 ± 23.45 mm and 71.50 ± 16.54 mm, respectively. The mean level of patient satisfaction in group 2 at the first and third months after treatment was 70.38 ± 21.52 mm and 72.09 ± 13.42 mm, respectively. There was no significant difference in the mean level of patient satisfaction between the two groups (p > 0.05). CONCLUSIONS The results suggest that efficacy of both treatments were comparable to each other in regarding reducing pain severity and functional disability in patients with subacromial impingement syndrome. Based on our findings, we conclude that low-level laser therapy may be considered as an effective alternative to ultrasound based therapy in patients with subacromial impingement syndrome especially ultrasound based therapy is contraindicated.
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Affiliation(s)
- Ferdi Yavuz
- The Clinics of Physical Medicine and Rehabilitation, Military Hospital of Etimesgut, Ankara, Turkey
| | - Iltekin Duman
- Department of Physical Medicine and Rehabilitation, TSK Rehabilitation Centre, Gulhane Military Medical Academy, Ankara, Turkey
| | - Mehmet Ali Taskaynatan
- Department of Physical Medicine and Rehabilitation, TSK Rehabilitation Centre, Gulhane Military Medical Academy, Ankara, Turkey
| | - Arif Kenan Tan
- Department of Physical Medicine and Rehabilitation, TSK Rehabilitation Centre, Gulhane Military Medical Academy, Ankara, Turkey
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Abstract
Ultrasound is a form of mechanical energy with its acoustic pressure wave at frequencies range from 20 to 20,000 Hz. To date, ultrasound waves are not only used in imaging medicine for diagnosis, but also are performed in physical therapy (PT) medicine for the purpose of preventing and curing disease due to its thermal and non-thermal effects, and the ultrasound frequencies used in PT are typically between 1.0 and 3.0 MHz. Low-intensity pulsed ultrasound (LIPUS) typically has an intensity at 30 mW/cm, pulse ratio 1:4 at 1,000 Hz, and frequency at 1.5 MHz, which has been demonstrated to have lots of beneficial effects in promoting bone-fracture healing, accelerating soft-tissue healing, inhibiting inflammatory responses and so on. The underlying mechanisms of biological effects of therapeutic ultrasound in PT medicine may be associated with the upregulation of cell proliferation through activation of integrin receptors and Rho/ROCK/Src/ERK signaling pathway, and with promoting multilineage differentiation of mesenchyme stem/progenitor cell lines through ROCK-Cot/Tpl2-MEK-ERK signaling pathway. However, it still needs an intense effort for basic-science and clinical investigators to explore the cellular and molecular mechanisms and biomedical applications of LIPUS on human body in the future.
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35
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Abstract
Ultrasound is a form of mechanical energy with its acoustic pressure wave at frequencies range from 20 to 20,000 Hz. To date, ultrasound waves are not only used in imaging medicine for diagnosis, but also are performed in physical therapy (PT) medicine for the purpose of preventing and curing disease due to its thermal and non-thermal effects, and the ultrasound frequencies used in PT are typically between 1.0 and 3.0 MHz. Low-intensity pulsed ultrasound (LIPUS) typically has an intensity at 30 mW/cm, pulse ratio 1:4 at 1,000 Hz, and frequency at 1.5 MHz, which has been demonstrated to have lots of beneficial effects in promoting bone-fracture healing, accelerating soft-tissue healing, inhibiting inflammatory responses and so on. The underlying mechanisms of biological effects of therapeutic ultrasound in PT medicine may be associated with the upregulation of cell proliferation through activation of integrin receptors and Rho/ROCK/Src/ERK signaling pathway, and with promoting multilineage differentiation of mesenchyme stem/progenitor cell lines through ROCK-Cot/Tpl2-MEK-ERK signaling pathway. However, it still needs an intense effort for basic-science and clinical investigators to explore the cellular and molecular mechanisms and biomedical applications of LIPUS on human body in the future.
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