A1 domain of von Willebrand factor (VWF) binding with platelet glycoprotein (GP) Ibα play crucial roles in platelet adhesion and subsequent passive shape changes in the platelets such as pseudopod formation under high wall shear rate conditions. However, the effects of specific inhibitors of VWF binding with GPIbα on the length of pseudopods supporting platelet adhesion on VWF are still to be elucidated. Here we measured the length of pseudopods in the presence of VWF-GPIbα inhibitor of caplacizumab. The length of pseudopods was 6.5 ± 0.2 μm (mean ± 95% confidential interval [CI]) and 6.9 ± 0.2 μm (mean ± 95% CI) at 100 and 200 nM of caplacizumab concentrations and was longer than those formed in its absence (5.2 ± 0.2 μm, p < 0.05). Our experiments also revealed that the surface area coverage by platelets in the presence of caplacizumab at a concentration of 200 nM of 26.1 ± 6.4% after 60-second blood perfusion was smaller than its absence (45.2 ± 7.5%, p < 0.05). Our results suggest that fewer numbers of VWF-GPIbα bonds generating larger binding force with a longer length of pseudopods, support the platelet adhesion on VWF in the presence of caplacizumab at a wall shear rate of 1,500 s –1
在高壁剪切速率条件下，血管性血液病因子(VWF) A1结构域与血小板糖蛋白(GP) Ibα结合在血小板粘附和随后的血小板被动形状变化(如伪足形成)中起着至关重要的作用。然而，VWF与GPIbα结合的特异性抑制剂对支持血小板粘附在VWF上的假足长度的影响仍有待阐明。在这里，我们测量了在caplacizumab的VWF-GPIbα抑制剂存在下的假足的长度。在100和200 nM caplacizumab浓度下，假足的长度分别为6.5±0.2 μm(平均±95%置信区间[CI])和6.9±0.2 μm(平均±95% CI)，比不使用caplacizumab时形成的假足长(5.2±0.2 μm, p < 0.05)。我们的实验还发现，在200 nM浓度的卡普拉珠单抗存在下，血小板在60秒血液灌注后的表面积覆盖率为26.1±6.4%，小于不存在的卡普拉珠单抗时的覆盖率(45.2±7.5%，p < 0.05)。我们的研究结果表明，较少数量的VWF- gpib α键产生更大的结合力和更长的假足，支持血小板在caplacizumab存在下以1,500 s -1的壁剪切速率粘附在VWF上
{"title":"Effects of caplacizumab, a specific inhibitor of the A1 domain of von Willebrand factor binding with platelet membrane glycoprotein (GP) Ibα, on the length of platelet pseudopods supporting platelet adhesions on immobilized von Willebrand factor under blood flow condition","authors":"Masamitsu Nakayama, Shinichi Goto, Shinya Goto","doi":"10.17106/jbr.36.68","DOIUrl":"https://doi.org/10.17106/jbr.36.68","url":null,"abstract":"A1 domain of von Willebrand factor (VWF) binding with platelet glycoprotein (GP) Ibα play crucial roles in platelet adhesion and subsequent passive shape changes in the platelets such as pseudopod formation under high wall shear rate conditions. However, the effects of specific inhibitors of VWF binding with GPIbα on the length of pseudopods supporting platelet adhesion on VWF are still to be elucidated. Here we measured the length of pseudopods in the presence of VWF-GPIbα inhibitor of caplacizumab. The length of pseudopods was 6.5 ± 0.2 μm (mean ± 95% confidential interval [CI]) and 6.9 ± 0.2 μm (mean ± 95% CI) at 100 and 200 nM of caplacizumab concentrations and was longer than those formed in its absence (5.2 ± 0.2 μm, p < 0.05). Our experiments also revealed that the surface area coverage by platelets in the presence of caplacizumab at a concentration of 200 nM of 26.1 ± 6.4% after 60-second blood perfusion was smaller than its absence (45.2 ± 7.5%, p < 0.05). Our results suggest that fewer numbers of VWF-GPIbα bonds generating larger binding force with a longer length of pseudopods, support the platelet adhesion on VWF in the presence of caplacizumab at a wall shear rate of 1,500 s –1","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68198797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
With increasing demand for a variety of clinical diagnostics related to blood coagulability such as activated clotting time (ACT), several measurement devices have been developed. Recently, a new ACT measurement device, the Coagulometer CA-200, has become available. One issue is that there will inevitably be differences in measured ACT values among different devices. In addition, as ACT measure ment becomes more widely used in clinical practice, measurement of blood coagulation will be required in patients with a wider range of blood coagulability. Consequently, the purpose of this study was to investigate blood coagulability as the function of protamine dose in heparin sodium-treated fresh human blood and to examine the correlation between measured ACT values from two devices, namely, the Coagulometer CA-200 and Hemochron Jr. Signature+. The results showed similar ACT curves as the dose of protamine was increased, becoming asymptotic at higher coagulability conditions. Under the theoretical maximal procoagulant condition, ACT values were 108 ± 22.5 and 122 ± 11 s for the CA-200 and Hemochron devices, respec-tively. In blood with the maximum heparin sodium content of 7 U/mL, the measured ACT was 800 and 600 s for the respective devices. Furthermore, there was a linear relationship between the ACT measurements of the two devices. This study clearly showed the feasibility of measurement with the CA-200 and its relatively higher resolution in low coagulability conditions.
随着对各种与血液凝固性相关的临床诊断需求的增加，如活化凝血时间(ACT)，几种测量设备已经开发出来。最近，一种新的ACT测量设备，CA-200凝血计已经可用。一个问题是，在不同的设备之间，不可避免地会存在测量ACT值的差异。此外，随着ACT测量在临床中的应用越来越广泛，对凝血能力范围更广的患者也需要进行凝血测量。因此，本研究的目的是研究肝素钠处理的新鲜人血液中鱼精蛋白剂量对血液凝固性的影响，并检验两种设备(即凝血仪CA-200和hemchron Jr. Signature+)测量的ACT值之间的相关性。结果表明，随着鱼精蛋白剂量的增加，ACT曲线相似，在高凝条件下逐渐趋近。在理论最大促凝条件下，CA-200和hemchron装置的ACT值分别为108±22.5和122±11 s。在肝素钠最高含量为7 U/mL的血液中，各自装置测得的ACT分别为800和600 s。此外，两种装置的ACT测量值之间存在线性关系。本研究清楚地表明了CA-200在低混凝条件下测量的可行性和相对较高的分辨率。
{"title":"In vitro comparative study of activated clotting time in fresh human whole blood with various levels of coagulability using two devices","authors":"Nobuo Watanabe, Masataka Inoue, Masaki Honda, Kriengsak Masnok, Teruhiko Negishi","doi":"10.17106/jbr.36.39","DOIUrl":"https://doi.org/10.17106/jbr.36.39","url":null,"abstract":"With increasing demand for a variety of clinical diagnostics related to blood coagulability such as activated clotting time (ACT), several measurement devices have been developed. Recently, a new ACT measurement device, the Coagulometer CA-200, has become available. One issue is that there will inevitably be differences in measured ACT values among different devices. In addition, as ACT measure ment becomes more widely used in clinical practice, measurement of blood coagulation will be required in patients with a wider range of blood coagulability. Consequently, the purpose of this study was to investigate blood coagulability as the function of protamine dose in heparin sodium-treated fresh human blood and to examine the correlation between measured ACT values from two devices, namely, the Coagulometer CA-200 and Hemochron Jr. Signature+. The results showed similar ACT curves as the dose of protamine was increased, becoming asymptotic at higher coagulability conditions. Under the theoretical maximal procoagulant condition, ACT values were 108 ± 22.5 and 122 ± 11 s for the CA-200 and Hemochron devices, respec-tively. In blood with the maximum heparin sodium content of 7 U/mL, the measured ACT was 800 and 600 s for the respective devices. Furthermore, there was a linear relationship between the ACT measurements of the two devices. This study clearly showed the feasibility of measurement with the CA-200 and its relatively higher resolution in low coagulability conditions.","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68198927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Akiko Oota-Ishigaki, O. Maruyama, T. Masuzawa, M. Nishida
Thrombus formation on rough surfaces in cardiovascular devices implanted into patients with heart failure is a significant problem. It is, therefore, necessary to investigate the thrombus formation mechanism on rough surfaces. We have proposed a hypothesis that micro-secondary flows which are proportional to the size of micro-structure composing the rough surfaces contribute the platelet adhesion around micro-structure, that is, enhance possibility of thrombus formation. In this study, blood perfusion tests were conducted, using bovine blood with different platelet aggregation abilities, to evaluate platelet adhesion on a test piece with micro-cylinders on its surface. It was found that the platelet adhesion was sufficiently enhanced and the platelets exhibited high aggregation ability. This phenomenon depends on shear flow, and the platelets may selectively adhere to the perimeter of larger structures in the presence of microstructures of different sizes. Our results indicate that the platelet adhesion increases in proportion to size of microstructures when there is an average platelet aggregation per unit platelet (NL-PATI/PLT) ratio of over 0.002. These results can aid in designing the surface roughness of the blood contact material to help reduce the risk of thrombus formation.
{"title":"In vitro investigation of the effect of platelet aggregation ability on the adhesion of platelets to micro-structures","authors":"Akiko Oota-Ishigaki, O. Maruyama, T. Masuzawa, M. Nishida","doi":"10.17106/jbr.35.49","DOIUrl":"https://doi.org/10.17106/jbr.35.49","url":null,"abstract":"Thrombus formation on rough surfaces in cardiovascular devices implanted into patients with heart failure is a significant problem. It is, therefore, necessary to investigate the thrombus formation mechanism on rough surfaces. We have proposed a hypothesis that micro-secondary flows which are proportional to the size of micro-structure composing the rough surfaces contribute the platelet adhesion around micro-structure, that is, enhance possibility of thrombus formation. In this study, blood perfusion tests were conducted, using bovine blood with different platelet aggregation abilities, to evaluate platelet adhesion on a test piece with micro-cylinders on its surface. It was found that the platelet adhesion was sufficiently enhanced and the platelets exhibited high aggregation ability. This phenomenon depends on shear flow, and the platelets may selectively adhere to the perimeter of larger structures in the presence of microstructures of different sizes. Our results indicate that the platelet adhesion increases in proportion to size of microstructures when there is an average platelet aggregation per unit platelet (NL-PATI/PLT) ratio of over 0.002. These results can aid in designing the surface roughness of the blood contact material to help reduce the risk of thrombus formation.","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68198633","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Potato starch is characterized by discernibly high content of starch-bound phosphate monoester groups, and metal cations are attached to the phosphate groups by ion forces. A high level of divalent cations appears to lead to good viscosity stability of potato starch by ionically cross-linking starch phosphate esters. However, potato starches manufactured in factories in Hokkaido, the northernmost island of Japan, do not show good viscosity stability due to high potassium content and low divalent cation content. To overcome this, potato starches substituted with divalent cations, such as calcium, magnesium, and iron, have been produced by treating potato starches with solutions containing divalent cations. This review paper provides an overview of the preparation methods and physicochemical properties of divalent cation–substituted potato starch. Moreover, food applications of divalent cation–substituted potato starch are also discussed.
{"title":"The preparation and food applications of divalent cation–substituted potato starch","authors":"Takahiro Noda","doi":"10.17106/JBR.35.2","DOIUrl":"https://doi.org/10.17106/JBR.35.2","url":null,"abstract":"Potato starch is characterized by discernibly high content of starch-bound phosphate monoester groups, and metal cations are attached to the phosphate groups by ion forces. A high level of divalent cations appears to lead to good viscosity stability of potato starch by ionically cross-linking starch phosphate esters. However, potato starches manufactured in factories in Hokkaido, the northernmost island of Japan, do not show good viscosity stability due to high potassium content and low divalent cation content. To overcome this, potato starches substituted with divalent cations, such as calcium, magnesium, and iron, have been produced by treating potato starches with solutions containing divalent cations. This review paper provides an overview of the preparation methods and physicochemical properties of divalent cation–substituted potato starch. Moreover, food applications of divalent cation–substituted potato starch are also discussed.","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68198161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hemolysis during mechanical circulatory support has been suggested as a possible trigger for non-hemorrhagic stroke. The purpose of this study was to investigate the hypothesis that slight hemolysis enhances thrombus formation through platelet aggregation under physiological shear stress in humans. Using sodium citrate-treated porcine whole blood from a slaughterhouse, platelet suspensions with a constant platelet density of 20.5 ± 1.3 × 10 3 cells/μL with three plasma free hemoglobin (pfHb) concentrations (44.9 ± 15.0, 74.3 ± 18.3, and 130.6 ± 20.3 mg/dL) were prepared through centrifugation. These suspensions were exposed to a physiological shear rate up to 200 (1/s) using our custom-built shear chamber for 0, 5, 10, and 15 min. After exposure to each shear load, microscopic image acquisition was performed and the images were analyzed to count the number of aggregated platelets. It was observed that platelet aggregation increased in an exposure time-dependent manner in all suspension fluids. In addition, the samples with the highest mean pfHb concentration of 130.6 mg/dL showed 1.23- and 1.28-fold numerically greater aggregation than those with a pfHb concentration of 74.3 and 44.9 mg/dL, respectively. The Wilcoxon signed-rank sum test showed p-values of 0.028 and 0.047 between 5 vs. 10 min and 10 vs. 15 min under the lowest pfHb concentration, respectively, and a p-value of 0.028 between 0 vs. 5 min under the medium pfHb concentration. However, there was no significant difference in aggregation according to pfHb concentration at the same exposure time. From these results, our data suggest that hemolysis might enhance platelet aggregation under physiological shear conditions.
在机械循环支持期间溶血被认为是非出血性中风的可能诱因。本研究的目的是探讨人体在生理剪切应力下轻微溶血通过血小板聚集促进血栓形成的假设。采用柠檬酸钠处理过的屠宰场猪全血，离心制备血小板悬液，血小板密度为20.5±1.3 × 10.3个细胞/μL，血浆游离血红蛋白(pfHb)浓度分别为44.9±15.0、74.3±18.3和130.6±20.3 mg/dL。在我们定制的剪切室中，将这些悬浮液暴露在高达200 (1/s)的生理剪切速率下0、5、10和15分钟。暴露于每种剪切载荷后，进行显微图像采集，并分析图像以计算聚集的血小板数量。观察到血小板聚集在所有悬浮液中以暴露时间依赖的方式增加。此外，pfHb最高平均浓度为130.6 mg/dL的样品的聚集性分别是pfHb浓度为74.3和44.9 mg/dL的样品的1.23倍和1.28倍。Wilcoxon符号秩和检验显示，最低pfHb浓度下5 vs. 10 min和10 vs. 15 min的p值分别为0.028和0.047，中等pfHb浓度下0 vs. 5 min的p值为0.028。但在相同暴露时间下，不同pfHb浓度的聚集性无显著差异。从这些结果来看，我们的数据表明溶血可能在生理剪切条件下增强血小板聚集。
{"title":"Preliminary study of the effect of hemolysis on platelet aggregation through microscopic observation under physiological shear flow","authors":"Nobuo Watanabe, N. Kawada","doi":"10.17106/jbr.35.62","DOIUrl":"https://doi.org/10.17106/jbr.35.62","url":null,"abstract":"Hemolysis during mechanical circulatory support has been suggested as a possible trigger for non-hemorrhagic stroke. The purpose of this study was to investigate the hypothesis that slight hemolysis enhances thrombus formation through platelet aggregation under physiological shear stress in humans. Using sodium citrate-treated porcine whole blood from a slaughterhouse, platelet suspensions with a constant platelet density of 20.5 ± 1.3 × 10 3 cells/μL with three plasma free hemoglobin (pfHb) concentrations (44.9 ± 15.0, 74.3 ± 18.3, and 130.6 ± 20.3 mg/dL) were prepared through centrifugation. These suspensions were exposed to a physiological shear rate up to 200 (1/s) using our custom-built shear chamber for 0, 5, 10, and 15 min. After exposure to each shear load, microscopic image acquisition was performed and the images were analyzed to count the number of aggregated platelets. It was observed that platelet aggregation increased in an exposure time-dependent manner in all suspension fluids. In addition, the samples with the highest mean pfHb concentration of 130.6 mg/dL showed 1.23- and 1.28-fold numerically greater aggregation than those with a pfHb concentration of 74.3 and 44.9 mg/dL, respectively. The Wilcoxon signed-rank sum test showed p-values of 0.028 and 0.047 between 5 vs. 10 min and 10 vs. 15 min under the lowest pfHb concentration, respectively, and a p-value of 0.028 between 0 vs. 5 min under the medium pfHb concentration. However, there was no significant difference in aggregation according to pfHb concentration at the same exposure time. From these results, our data suggest that hemolysis might enhance platelet aggregation under physiological shear conditions.","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68198332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Resistant starch (RS) displays physiological properties similar to that of dietary fiber. In this study, the physical properties and palatability of bread made with RS type 4 (RS-4, chemically modified starch) were evaluated. Distarch phosphate potato starch, distarch phosphate rice starch, distarch phosphate tapioca starch, phosphated dis tarch phosphate sweet potato starch, and phosphated dis tarch phosphate wheat starch were the sources. Wheat flour was replaced with 20% (w/w) RS-4, and the bread was thereby considered as RS-4 added bread. Bread without RS-4 was the control bread. RS-4 added loaves of bread had less specific volume than the control bread. The hard ness of RS-4 added bread samples was also higher than that of the control bread. It was observed using a scanning elec tron microscope (SEM) that RS-4 was not gelatinized in bread. However, RS-4 added bread samples obtained over all acceptability comparable to that of the control bread in the sensory evaluation. It was concluded that differences in the sizes of starch particles added to the bread did not affect palatability. The RS-4 bread with potatoes starch appeared to cause the hardness of the crumb during baking; suggest ing that RS-4 derived from cereals would be more suitable for use in bread.
{"title":"Effect of resistant starch type 4 from different starch sources on the physical properties and palatability of bread","authors":"R. Shimada, M. Yoshimura","doi":"10.17106/JBR.35.10","DOIUrl":"https://doi.org/10.17106/JBR.35.10","url":null,"abstract":"Resistant starch (RS) displays physiological properties similar to that of dietary fiber. In this study, the physical properties and palatability of bread made with RS type 4 (RS-4, chemically modified starch) were evaluated. Distarch phosphate potato starch, distarch phosphate rice starch, distarch phosphate tapioca starch, phosphated dis tarch phosphate sweet potato starch, and phosphated dis tarch phosphate wheat starch were the sources. Wheat flour was replaced with 20% (w/w) RS-4, and the bread was thereby considered as RS-4 added bread. Bread without RS-4 was the control bread. RS-4 added loaves of bread had less specific volume than the control bread. The hard ness of RS-4 added bread samples was also higher than that of the control bread. It was observed using a scanning elec tron microscope (SEM) that RS-4 was not gelatinized in bread. However, RS-4 added bread samples obtained over all acceptability comparable to that of the control bread in the sensory evaluation. It was concluded that differences in the sizes of starch particles added to the bread did not affect palatability. The RS-4 bread with potatoes starch appeared to cause the hardness of the crumb during baking; suggest ing that RS-4 derived from cereals would be more suitable for use in bread.","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68197999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Keiko Fujii, H. Onodera, Chihiro Teraguchi, A. Ohsuga, Atsuko Takahashi
In this study, we aimed to elucidate the optimal conditions for baking gluten-free rice bread while considering the powder characteristics of 10 rice flour varieties by optimizing the quantity of water to be added and examining the effects of particle size, protein content, amylose content, and degree of starch damage in rice flour. Rice breads were prepared with varying quantities of water, and the range of quantity of water that allowed baking varied depending on the variety of rice flour used. We determined that high protein content in rice flour allowed a wide range of quantity of water that can be added to be suitable for bread baking; however, concurrent with this are that the compressive stress of the bread increases as well. Moreover, we examined the effect of ingredient composition on the optimal quantity of water added to ensure the swelling of the rice flour bread and found that the quantity of water that can be added ranged from 15to 17-fold when the quantity of water to be added was based on the protein content in rice flour. These results indicate that when preparing gluten-free rice bread with a large specific volume, the quantity of water to be added can be determined using the protein content in rice flour as an indicator. Additionally, we found that when the protein content in rice flour is not known, the quantity of water to be added can be adjusted to achieve 10 to 20 Pa loss modulus G’’ of the batter.
{"title":"Optimal preparation for gluten-free rice bread","authors":"Keiko Fujii, H. Onodera, Chihiro Teraguchi, A. Ohsuga, Atsuko Takahashi","doi":"10.17106/JBR.35.18","DOIUrl":"https://doi.org/10.17106/JBR.35.18","url":null,"abstract":"In this study, we aimed to elucidate the optimal conditions for baking gluten-free rice bread while considering the powder characteristics of 10 rice flour varieties by optimizing the quantity of water to be added and examining the effects of particle size, protein content, amylose content, and degree of starch damage in rice flour. Rice breads were prepared with varying quantities of water, and the range of quantity of water that allowed baking varied depending on the variety of rice flour used. We determined that high protein content in rice flour allowed a wide range of quantity of water that can be added to be suitable for bread baking; however, concurrent with this are that the compressive stress of the bread increases as well. Moreover, we examined the effect of ingredient composition on the optimal quantity of water added to ensure the swelling of the rice flour bread and found that the quantity of water that can be added ranged from 15to 17-fold when the quantity of water to be added was based on the protein content in rice flour. These results indicate that when preparing gluten-free rice bread with a large specific volume, the quantity of water to be added can be determined using the protein content in rice flour as an indicator. Additionally, we found that when the protein content in rice flour is not known, the quantity of water to be added can be adjusted to achieve 10 to 20 Pa loss modulus G’’ of the batter.","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"35 1","pages":"18-28"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68198112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This paper reviews starch gel foods from the perspective of cookery science: warabi mochi (traditional sweet gel in Japan) and blancmange as hard gels and pastry cream/custard as a soft gel. Since warabi mochi is made from expensive warabi starch, physiochemical properties of several starches were tested as possible replacers. High potential of sago starch as a replacer was demonstrated as compared with sweet potato, potato, tapioca, and kudzu starches which are currently used as the replacers. Sago starch showed excellent characteristics in gel elasticity comparable to sweet potato and potato starches, high gel cohesiveness and low gel adhesiveness comparable to tapioca starch, and gel hardness comparable to kudzu starch. Toward quality improvements of warabi mochi , its preparation methods were also optimized. For instance, trehalose was added to suppress starch retrogradation in warabi mochi , and modified wheat starch was added to stabilize its gel quality. Meanwhile, warabi mochi is primarily a mixture of starches, sugars, and water, whereas most starch gel foods are mixtures of the primary ingredients and secondary ingredients such as proteins and fats. As for the blancmange, milk was replaced with soy protein isolate or soy milk powder for its quality improvement. For maximizing the physicochemical properties as well as taste, ratio of starch, protein, and fat was optimized by Scheffé’s simplex lattice design method: its triangular diagram clearly showed its optimal ratio for blancmange of high quality. Regarding pastry cream/custard, since its melting mouthfeel governs overall quality preference, methods to evaluate the melting mouthfeel were established. Thereafter, applicability of modified starches to pastry cream/custard was investigated to fit its texture to each food preparation. Based on physicochemical properties of the modified starches, pastry cream/custard preparation was adjusted to each of various food products.
{"title":"Starch gel foods in cookery science: application of native starch and modified starches","authors":"K. Hirao, T. Kondo, K. Kainuma, Setsuko Takahashi","doi":"10.17106/JBR.35.29","DOIUrl":"https://doi.org/10.17106/JBR.35.29","url":null,"abstract":"This paper reviews starch gel foods from the perspective of cookery science: warabi mochi (traditional sweet gel in Japan) and blancmange as hard gels and pastry cream/custard as a soft gel. Since warabi mochi is made from expensive warabi starch, physiochemical properties of several starches were tested as possible replacers. High potential of sago starch as a replacer was demonstrated as compared with sweet potato, potato, tapioca, and kudzu starches which are currently used as the replacers. Sago starch showed excellent characteristics in gel elasticity comparable to sweet potato and potato starches, high gel cohesiveness and low gel adhesiveness comparable to tapioca starch, and gel hardness comparable to kudzu starch. Toward quality improvements of warabi mochi , its preparation methods were also optimized. For instance, trehalose was added to suppress starch retrogradation in warabi mochi , and modified wheat starch was added to stabilize its gel quality. Meanwhile, warabi mochi is primarily a mixture of starches, sugars, and water, whereas most starch gel foods are mixtures of the primary ingredients and secondary ingredients such as proteins and fats. As for the blancmange, milk was replaced with soy protein isolate or soy milk powder for its quality improvement. For maximizing the physicochemical properties as well as taste, ratio of starch, protein, and fat was optimized by Scheffé’s simplex lattice design method: its triangular diagram clearly showed its optimal ratio for blancmange of high quality. Regarding pastry cream/custard, since its melting mouthfeel governs overall quality preference, methods to evaluate the melting mouthfeel were established. Thereafter, applicability of modified starches to pastry cream/custard was investigated to fit its texture to each food preparation. Based on physicochemical properties of the modified starches, pastry cream/custard preparation was adjusted to each of various food products.","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68197779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The rheological response of bile (which is produced in the liver) was studied in steady-shear and creep-recovery measurements as a function of pH to promote clinical prediction and prevention of stone formation in the gallbladder. We used bile samples extracted from the gallbladders of pigs. Steady-shear rheological measurements reflected the shear-thinning behavior of bile, and the viscosity of bile increased to high values at high pH values. Therefore, an increase in pH could reduce the emptying process of the gallbladder, which would enhance the risk of gallstone formation risk. Creep-recovery measurements revealed that bile elicited a rapid elastic response and showed strong recovery behavior at high pH. Moreover, the elastic behavior of bile could be predicted by the Burger model.
{"title":"Effect of pH on the viscosity and viscoelastic properties of bile","authors":"N. M. Nguyen, H. Obara","doi":"10.17106/jbr.34.30","DOIUrl":"https://doi.org/10.17106/jbr.34.30","url":null,"abstract":"The rheological response of bile (which is produced in the liver) was studied in steady-shear and creep-recovery measurements as a function of pH to promote clinical prediction and prevention of stone formation in the gallbladder. We used bile samples extracted from the gallbladders of pigs. Steady-shear rheological measurements reflected the shear-thinning behavior of bile, and the viscosity of bile increased to high values at high pH values. Therefore, an increase in pH could reduce the emptying process of the gallbladder, which would enhance the risk of gallstone formation risk. Creep-recovery measurements revealed that bile elicited a rapid elastic response and showed strong recovery behavior at high pH. Moreover, the elastic behavior of bile could be predicted by the Burger model.","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.17106/jbr.34.30","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68197527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Polymerization accelerated by Pmel17, advanced within the mildly acidic conditions of melanosomes, plays a vital role during pigment deposition. The polymers closely resemble amyloid fibrils, associated with amyloidosis. Concerning the formation of the amyloidogenic cross-β structure, the initial mechanism in the conversion to a β-structure is critically important. To explore the core regions forming a stem of the amyloid, we prepared a series of fragment peptides of the C-terminal part of the the repeat domain (RPT, residues 315–444) and examined their ability to produce amyloids. Sequence alignment of the peptides bearing the ability to form amyloid structures revealed that β-consisting of 405 VSIVVLSGTTAAQVTT 420 are the core regions responsible for initiating the formation of cross-β structures and for further ordered aggregation.
{"title":"The potential stem-forming sequence consists of the polymerization in Pmel17","authors":"Masatoshi Saiki, Ikumi Shibatate, Takafumi Shizuma","doi":"10.17106/jbr.34.25","DOIUrl":"https://doi.org/10.17106/jbr.34.25","url":null,"abstract":"Polymerization accelerated by Pmel17, advanced within the mildly acidic conditions of melanosomes, plays a vital role during pigment deposition. The polymers closely resemble amyloid fibrils, associated with amyloidosis. Concerning the formation of the amyloidogenic cross-β structure, the initial mechanism in the conversion to a β-structure is critically important. To explore the core regions forming a stem of the amyloid, we prepared a series of fragment peptides of the C-terminal part of the the repeat domain (RPT, residues 315–444) and examined their ability to produce amyloids. Sequence alignment of the peptides bearing the ability to form amyloid structures revealed that β-consisting of 405 VSIVVLSGTTAAQVTT 420 are the core regions responsible for initiating the formation of cross-β structures and for further ordered aggregation.","PeriodicalId":39272,"journal":{"name":"Journal of Biorheology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68197474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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