Structural Basis for High-Intensity Ultrasound Treatment in Rheology of Myofibrillar Protein Extracted from White Croaker in Relation to Their Solubility

2021 ◽  
Author(s):  
Haifeng Wang ◽  
Huijuan Yang ◽  
Xing Chen ◽  
Qing Shen
Keyword(s):  
High Intensity ◽  
Myofibrillar Protein ◽  
Ultrasound Treatment ◽  
Structural Basis ◽  
High Intensity Ultrasound ◽  
White Croaker

scholarly journals Non pharmacological high-intensity ultrasound treatment of human dermal fibroblasts to accelerate wound healing

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Jeong Yu Lee ◽  
Dae-Jin Min ◽  
Wanil Kim ◽  
Bum-Ho Bin ◽  
Kyuhan Kim ◽  
...  
Keyword(s):  
Wound Healing ◽  
High Intensity ◽  
Mapk Pathway ◽  
Dermal Fibroblasts ◽  
Ultrasound Treatment ◽  
Type I ◽  
Human Dermal Fibroblasts ◽  
Short Term ◽  
High Intensity Ultrasound ◽  
Extracellular Matrix Components

AbstractInspired by the effectiveness of low-intensity ultrasound on tissue regeneration, we investigated the potential effect of short-term high-intensity ultrasound treatment for acceleration of wound healing in an in vitro wound model and dermal equivalent, both comprising human dermal fibroblasts. Short-term ultrasound of various amplitudes significantly increased the proliferation and migration of fibroblasts and subsequently increased the production of the extracellular matrix components fibronectin and collagen type I, both of which are important for wound healing and are secreted by fibroblasts. In addition, ultrasound treatment increased the contraction of a fibroblast-embedded three-dimensional collagen matrix, and the effect was synergistically increased in the presence of TGF-β. RNA-sequencing and bioinformatics analyses revealed changes in gene expression and p38 and ERK1/2 MAPK pathway activation in the ultrasound-stimulated fibroblasts. Our findings suggest that ultrasound as a mechanical stimulus can activate human dermal fibroblasts. Therefore, the activation of fibroblasts using ultrasound may improve the healing of various types of wounds and increase skin regeneration.

scholarly journals The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 313
Author(s):  
Luis M. Carrillo-Lopez ◽  
Monica G. Juarez-Morales ◽  
Ivan A. Garcia-Galicia ◽  
Alma D. Alarcon-Rojo ◽  
Mariana Huerta-Jimenez
Keyword(s):  
High Intensity ◽  
Raw Milk ◽  
Ultrasound Treatment ◽  
Coliform Bacteria ◽  
Intangible Cultural Heritage ◽  
Application Time ◽  
High Intensity Ultrasound ◽  
Hue Angle ◽  
Ultrasonication Time ◽  
Microbiological Properties

High-intensity ultrasound could be an alternative to pasteurization for cheeses made with fresh raw milk, the properties of which must be preserved as part of their intangible cultural heritage, such as Panela cheese in Mexico. This research aimed to study the effect of the amplitude (50% and 100%) and application time (0, 5, and 10 min) of ultrasound treatment of fresh raw milk, on the yield and microbiological and physicochemical qualities of Panela cheese after 24 h of storage at 4 °C. The yield was increased to 24.29% with 10 min of ultrasonication, although the amount of exudate was higher in the ultrasonic product than in the control (20.33%). As the ultrasonication time increased, the yellowness (b*) increased significantly, while the hue angle decreased (with values close to 90°), resulting in evident yellow tones in cheeses made with milk treated for 10 min. The pH significantly increased from 6.6 to 6.74 with 5 min of ultrasound, but decreased to 6.37 with 10 min of ultrasonication. Although no significant differences were found in fat content, the protein significantly increased with 5 min of sonication, but it decreased markedly when ultrasound was applied for 10 min. Ultrasound treatment with amplitudes of 50% effectively decreased the counts of coliform bacteria regardless of ultrasonication time. However, the mesophilic bacteria increased by a 0.9 log with an amplitude of 100% and 10 min treatment. The results showed that ultrasound improved the yield and microbial, nutritional, and physicochemical properties of Panela cheese.

Passive elastography monitoring of a high intensity ultrasound treatment: A study of feasibility in in vitro liver

2018 ◽  
Vol 144 (3) ◽  
pp. 1925-1925
Author(s):  
Bruno Giammarinaro ◽  
Victor Barre`re ◽  
David Melodelima ◽  
Stefan Catheline
Keyword(s):  
High Intensity ◽  
Ultrasound Treatment ◽  
High Intensity Ultrasound

Attenuation of porcine tissues in vivo after high-intensity ultrasound treatment

2004 ◽  
Vol 30 (1) ◽  
pp. 61-66 ◽  
Author(s):  
Vesna Zderic ◽  
Amid Keshavarzi ◽  
Marilee A. Andrew ◽  
Shahram Vaezy ◽  
Roy W. Martin
Keyword(s):  
High Intensity ◽  
Ultrasound Treatment ◽  
High Intensity Ultrasound ◽  
Porcine Tissues

scholarly journals Stability of blueberry polyphenols subjected to in vitro digestion with human gastrointestinal enzymes

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Nikolina Liović ◽  
Tea Bilušić ◽  
Anet Režek Jambrak ◽  
Greta Krešić ◽  
Joško Markić
Keyword(s):  
Antioxidant Activity ◽  
High Intensity ◽  
Ultrasound Treatment ◽  
High Intensity Ultrasound ◽  
Untreated Sample ◽  
Beneficial Effects ◽  
Gastrointestinal Enzymes ◽  
The Stability ◽  
Digestion Step

AbstractBlueberries (Vaccinium corymbosum, L.) are a valuable source of health-promoting bioactive compounds, particularly polyphenols. The beneficial effects of polyphenols on health depend not only on food sources but also on their stability, which can vary depending on the post-harvest processing methods, the matrix in which they are incorporated, and endogenous factors such as microbiota and digestive enzymes. The aim of this study was to investigate the influence of high-intensity ultrasound treatment on in vitro gastrointestinal stability of the total polyphenol content and antioxidant capacity of blueberries. Blueberry puree was treated with high-intensity ultrasound using different amplitudes (30, 45 and 60μm) and treatment times (3, 6 and 9 min), and a part of sample was used as a control (untreated sample). Total phenolic content (TPC) and antioxidant capacity (by DPPH and FRAP methods) were determined prior to and after two-phase in vitro digestion process (gastric and duodenal) using human gastrointestinal enzymes. The results showed a high stability of total blueberry polyphenols and antioxidant activity during simulated gastric digestion step, both in untreated and ultrasound treated samples. The use of high-intensity ultrasound had a significant effect on the stability of polyphenols and their antioxidant activity after simulated digestion in duodenum. Significant increase in polyphenol content after duodenal digestion step was determined in three ultrasound treated samples with longer treatment time (6 and 9 minutes), and only sample with significant reduction of TPC was untreated sample. Modification of the food matrix as a result of cavitation from ultrasound treatment may be the reason for higher stability of polyphenol during in vitro digestion. After in vitro digestion blueberry polyphenols still possessed antioxidant activity that may be directly related to their beneficial effects on health. The highest antioxidant activity measured with DPPH and FRAP method was determined for sample treated with maximum amplitude (60μm) and longest time (9 minutes). Determination of the stability of phenolic compounds is important as it affects their bioavailability for uptake as well as their possible beneficial effects on intestinal epithelial tissue such as reduction of oxidative stress and cancer prevention. Our results showed that ultrasound treatment can preserve the blueberry phenolics and their antioxidant characteristics after in vitro digestion.

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