Nanodelivery Strategies for Skin Diseases with Barrier Impairment: Focusing on Ceramides and Glucocorticoids

The human epidermis has a characteristic lipidic composition in the stratum corneum, where ceramides play a crucial role in the skin barrier homeostasis and in water-holding capacity. Several skin diseases, such as atopic dermatitis and psoriasis, exhibit a dysfunction in the lipid barrier with altered ceramide levels and increased loss of transepidermal water. Glucocorticoids are normally employed in the therapeutical management of these pathologies. However, they have shown a poor safety profile and reduced treatment efficiency. The main objective of this review is to, within the framework of the limitations of the currently available therapeutical approaches, establish the relevance of nanocarriers as a safe and efficient delivery strategy for glucocorticoids and ceramides in the topical treatment of skin disorders with barrier impairment.

The Physicochemical, Microbiological, and Structural Changes in Beef Are Dependent on the Ultrasound System, Time, and One-Side Exposition

The effect of high-intensity ultrasound (HIU) system (bath, 37 kHz and 90 W/cm2; or probe, 24 kHz and 400 W) and application time (25 or 50 min, one-side exposition) on the properties of bovine Longissimus lumborum after 7 d of storage at 4 °C was studied. The bath system significantly increased the lightness of the muscle, while other color parameters (a*, b*, hue, and chroma) were not different from the control. The water holding capacity and shear force decreased significantly (3.1–5% and 0.59–0.72 kgf, respectively) in sonicated meat independently of the system, favoring the tenderization of the muscle after storage. Microstructural changes observed in the HIU-exposed surface provided evidence of a higher area of interfibrillar spaces (1813 vs. 705 µm2 in the control), producing tenderization of the muscle, compared with the control. HIU significantly increased counts of total aerobic and coliform bacteria, especially after 50 min of ultrasonication. HIU also increased lactic acid bacterial counts in the bath system. Single-sided muscle exposition to ultrasound may produce sufficient significant changes in muscle properties, which could decrease long treatment times that would be needed for the exposition of both sides. HIU in bath systems increases tenderness by modifying meat ultrastructure, with no significant changes in physicochemical parameters. Nevertheless, microbiological quality may need to be considered during the process due to a slight increase in bacterial counts.

The Effects of Plant and Soil Characteristics on Partitioning Different Rainfalls to Soil in a Subtropical Chinese Fir Forest Ecosystem

The climate-induced changes in soil water patterns pose a serious threat to subtropical plantations. Mixed species stands have been advocated as an efficient way to enhance ecosystem stability. However, little is known about their possible impact on the soil water-holding capacity in the subtropics. In this study, we employed a stable hydrogen isotope to assess the contribution of rainfall to soil water (CRSW) in a pure Chinese fir (Cunninghamia lanceolata) plantation and in two mixtures of Chinese fir with Cinnamomum camphora or with Alnus cremastogyne after three different magnitudes of rainfall events in subtropical China. Furthermore, we used structure equation modeling (SEM) to quantify the relative importance of vegetation and soil properties on the CRSW. The results indicated that the CRSW did not differ among these three Chinese fir plantations after light rainfall, whereas the CRSW of moderate and heavy rainfall to soil water were 15.95% and 26.06% higher in Chinese fir plantation with Cinnamomum camphora, and 22.67% and 22.93% higher in Chinese fir plantation with Alnus cremastogyne than that in the pure Chinese fir plantation, respectively. SEM analysis showed that the vegetation biomass and soil properties significantly affected the CRSW following light rainfall, but the soil properties were the most important factors influencing the CRSW under moderate and heavy rainfall. Our findings demonstrate that the mixed conifer–broad-leaved plantation is a more effective strategy for improving the soil water-holding capacity than the pure conifer plantation in subtropical regions, which is conducive to coping with the frequent seasonal droughts and extreme precipitation events.

Effects of Dual-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties and Microstructure of Large Yellow Croaker (Pseudosciaena crocea)

This research evaluated the effects of dual-frequency ultrasound-assisted thawing (UAT) on the thawing time, physicochemical quality, water-holding capacity (WHC), microstructure, and moisture migration and distribution of large yellow croaker. Water thawing (WT), refrigerated thawing (RT), and UAT (single-frequency: 28 kHz (SUAT-28), single-frequency: 40 kHz (SUAT-40), dual-frequency: 28 kHz and 40 kHz (DUAT-28/40)) were used in the current research. Among them, the DUAT-28/40 treatment had the shortest thawing time, and ultrasound significantly improved the thawing rate. It also retained a better performance from the samples, such as color, texture, water-holding capacity and water distribution, and inhibited disruption of the microstructure. In addition, a quality property analysis showed that the pH, total volatile basic nitrogen (TVB-N), and K value were the most desirable under the DUAT-28/40 treatment, as well as this being best for the flavor of the samples. Therefore, DUAT-28/40 treatment could be a possible thawing method because it improves the thawing rate and maintains the quality properties of large yellow croaker.

Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their ability to form fermentation-induced protein gels. Moreover, the addition of oil also influences structure formation and therefore affects gel firmness. This study focuses on identifying and characterizing an optimal pea protein matrix suitable for fermentation-induced plant-based cheese. Stability and gel formation were investigated in pea protein matrices. Pea protein isolate (PPI) emulsions with 10% protein and 0, 5, 10, 15, and 20% olive oil levels were produced and further fermented with a starter culture suitable for plant matrices. Emulsion stability was evaluated through particle size, ζ-potential, and back-scattered light changes over 7 h. Gel hardness and oscillation measurements of the fermented gels were taken after 1 and 7 days of storage under refrigeration. The water-holding capacity of the gels was measured after 7 days of storage and their microstructure was visualized with confocal microscopy. Results indicate that all PPI emulsions were physically stable after 7 h. Indeed, ζ-potential did not change significantly over time in PPI emulsions, a bimodal particle size distribution was observed in all samples, and no significant variation was observed after 7 h in any of the samples. Fermentation time oscillated between 5.5 and 7 h in all samples. Higher oil content led to weaker gels and lower elastic modulus and no significant changes in gel hardness were observed over 7 days of storage under refrigeration in closed containers. Water-holding capacity increased in samples with higher olive oil content. Based on our results, an optimal pea protein matrix for fermentation-induced pea protein gels can be produced with 10% protein content and 10% olive oil levels without compromising gel hardness.

Functional and quality attributes of beef burgers fortified by brown linseed powder

The effects of adding brown linseed at different concentrations (3, 4, and 5%) on physicochemical and sensory attributes of beef burgers were analyzed. Linseed powder increased the protein and fat content and decreased the moisture of the raw burgers and the fat absorption after frying. It also increased the ω3, ω6, ω9 level, PUFA/SFA ratio, and reduced the ω6:ω3 fraction. Improving the cooking yield and water holding capacity were other benefits of this fortification. The linseed did not change the texture and sensory properties of burgers but improved the flavor and general acceptance. Adding the linseed powder to the beef burger formulation is a good way for improving the yield and simultaneously improving the physicochemical property and nutritional value of the beef burger.

Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate

In order to improve the quality of squid surimi products, squid surimi gels were prepared using several types of organic salts under two heating conditions to study the effects of organic salts on squid gel properties. Compared with the NaCl group, organic salts reduced the solubilization capacity of myofibrillar protein, and significant (p < 0.05) decreases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium gluconate group, while significant (p < 0.05) increases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium citrate and sodium tartrate groups. Although the mixed addition of NaCl and organic salt improved surimi gel quality, the effective improvement was still lower than that of only organic salt. Rheological properties indicated that sodium citrate and sodium tartrate had high viscoelasticity. The squid surimi gel prepared by direct heating exhibited better properties than gels prepared by two-step heating. The chemical force of squid gel prepared with sodium citrate and sodium tartrate formed a stronger matrix than the gels prepared with other salts. For color, the addition of sodium citrate resulted in an undesirable color of squid surimi gels, while the addition of sodium tartrate improved the whiteness of the surimi gel. The results showed that the quality of surimi gel was dependent upon the choice of heating method and the types of salt used. Sodium citrate and sodium tartrate could significantly improve the gel properties of squid surimi. This study provides reliable guidance for improving the overall quality of squid surimi gels.

Investigating the Effect of Probiotics as Natural Preservatives on the Microbial and Physicochemical Properties of Yogurt-Marinated Chicken Fillets

Microbial flora of probiotic yogurt can have nutraceutical properties and improve beneficial health effects of food products. In this study, microbial and physicochemical properties of raw chicken fillets dipped in regular yogurt and probiotic yogurt containing Lactobacillus casei, preserved at 4°C for 9 days, were studied. In this regard, microbial analysis (Staphylococcus aureus, fecal coliform, yeasts, and molds) and physicochemical analysis (pH, water holding capacity, cooking loss percentage, Thiobarbituric acid reactive substances, and texture profile analysis) were performed during the storage time. In comparison with control samples, the amount of Staphylococcus aureus, fecal coliforms, yeast and mold counts, pH index, malondialdehyde value, and cooking loss percentage reduced significantly ( P < 0.05 ) in the chicken fillets treated with regular and probiotic yogurt, while the water holding capacity increased in six days. It was concluded that probiotic and regular yogurts reduced microbial growth and improved the physicochemical quality of chicken fillets during storage and cooking time.

Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed

This study investigated the CIELab colour, water holding capacity, texture and oxidative stability of sheep meat from different breeds, finishing feeds, and retail packaging methods. Leg primal cuts from a subset of Composite wether lambs (n = 21) and Merino wether yearlings (n = 21) finished on a standard diet containing grain and cereal hay, a standard diet with camelina forage, or a standard diet with camelina meal, were used in this study. Semimembranosus and Vastus lateralis were packaged in vacuum skin packaging (VSP), or modified atmosphere packaging with 80% O2 and 20% CO2 (HioxMAP), or with 50% O2, 30% N2, and 20% CO2 (TrigasMAP). Packaging had a greater effect (p < 0.001) on L*, a*, b*, hue, and chroma than the effects from breed and finishing feed. Purge loss was affected by packaging. Cooking loss was affected by breed for Semimembranosus and packaging for both muscle types. HioxMAP and TrigasMAP increased WBSF and Texture Profile Analysis hardness of the meat compared to VSP. Lipid oxidation, assessed by TBARS, were lower in camelina forage or camelina meal supplemented diets and TrigasMAP compared to standard diet and HioxMAP, respectively. Total carbonyl and free thiol content were lower in VSP. Thus, supplementing feed with camelina forage or meal and lowering oxygen content in retail packaging by TrigasMAP or VSP are recommended to ensure optimal sheep meat quality.

Aedes aegypti abundance, larval indices and risk for dengue virus transmission in Kinondoni district, Tanzania

Background Tanzania has experienced periodic dengue outbreaks with increased incidence since 2010. However, there is limited information on vector dynamics and transmission risk in most parts of the country. This study was conducted to determine Aedes mosquito abundance, larval indices and dengue virus infection rate as risk indicators for DENV transmission in Kinondoni district, Dar es Salaam, Tanzania. Methods A cross-sectional study was conducted in three wards of Kinondoni district in Tanzania between December 2019 and January 2020. In each ward, three streets were randomly selected for adult and immature mosquito sampling. The adult mosquitoes were collected using Mosquito Magnet traps, while mosquito larvae and pupae were inspected in water-holding containers in the selected household compounds. The detection of dengue virus (DENV) in female Aedes mosquitoes was done using a one-step reverse transcription–polymerase chain reaction (RT–PCR) method. Results Of the 1416 adult female mosquitoes collected, Ae. aegypti accounted for 16.8% (n = 238). A total of 333 water-holding containers were inspected and 201 (60.4%) had at least an Aedes larvae or pupae. Water-holding containers supporting the breeding of Aedes larvae and pupae included discarded car tires, flowerpots and small and large plastic containers. The overall House Index, Container Index and Breteau Index were 55.1%, 60.4% and 114.2, respectively. None of the 763 female Aedes mosquitoes tested by RT–PCR was found to be infected with DENV. Conclusion The presence and abundance Ae. aegypti mosquitoes and the large proportion of water-holding containers infested with the mosquito larvae and pupae put residents of Kinondoni district at high risk of DENV transmission. Our findings emphasize the need for continuous mosquito vector surveillance and control to prevent the possibility of future DENV outbreaks in Tanzania.