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Fulltext α-Linolenic acid supplementation in BioXcell® extender can improve the quality of post-cooling and frozen-thawed bovine sperm

Kaka A, Wahid H, Rosnina Y, Yimer N, Khumran AM, Sarsaifi K, et al.

Anim. Reprod. Sci., 2015 Feb;153:1-7.
PMID: 25544152 DOI: 10.1016/j.anireprosci.2014.12.001

The present study was conducted to determine the effects of supplementing α-linolenic acid (ALA) into BioXcell(®) extender on post-cooling, post-thawed bovine spermatozoa and post thawed fatty acid composition. Twenty-four semen samples were collected from three bulls using an electro-ejaculator. Fresh semen samples were evaluated for general motility using computer assisted semen analyzer (CASA) whereas morphology and viability with eosin-nigrosin stain. Semen samples extended into BioXcell(®) were divided into five groups to which 0, 3, 5, 10 and 15 ng/ml of ALA were added, respectively. The treated samples were incubated at 37°C for 15 min for ALA uptake by sperm cells before being cooled for 2 h at 5°C. After evaluation, the cooled samples were packed into 0.25 ml straws and frozen in liquid nitrogen for 24 h before thawing and evaluation for semen quality. Evaluation of cooled and frozen-thawed semen showed that the percentages of all the sperm parameters improved with 5 ng/ml ALA supplement. ALA was higher in all treated groups than control groups than control group. In conclusion, 5 ng/ml ALA supplemented into BioXcell(®) extender improved the cooled and frozen-thawed quality of bull spermatozoa.

Matched MeSH terms: Freezing
[Quality changes in iced shrimps (Pandalus borealis). III. Indole and pH in shrimps caught in the Barents Sea compared with shrimps caught in the Far East (author's transl)]

Solberg T, Nesbakken T

Nord Vet Med, 1981 Sep-Nov;33(9-11):446-53.
PMID: 7329786

The content of indole and the pH have been determined post mortem in shrimps (Pandalus borealis) caught in the Barents Sea and in shrimps caught outside Malaysia, India and Taiwan. These two criteria were compared with organoleptic assessment and the contents of volatile nitrogen bases (ammonia, trimethylamine) and living bacteria. For shrimps caught in the Barents Sea, both raw shrimps stored in ice and processed (broiled, peeled and single-frozen) shrimps were investigated. The results showed that only low levels of indole had been formed during ice-storage. Not until an advanced state of spoilage could a distinct increase in the indole content in raw and in boiled, peeled shrimps be discerned. pH increased slowly and varied in the area between acceptable and not acceptable quality. Neither the indole content nor the pH seems therefore to be a useful criterion for quality assessment either of raw shrimps caught in the Barents Sea or of such shrimps after processing (boiling and peeling). Most of the samples of boiled, peeled shrimps from the Far East were assessed organoleptically as less good-spoiled, and bacterial growth was significant. The content of trimethylamine oxide and volatile nitrogen was low, while the content of indole was high and exceeded 25 microgram/100 g in 8 or 14 samples. This is the upper limit for import in USA. The content of indole seems to be an important quality criterion for shrimps caught in warmer countries. The content of indole exceeded 25 microgram/100 g in some samples which were assessed organoleptically as acceptable. The pH was lower in brine-treated shrimps than in the others.

Matched MeSH terms: Freezing
Fulltext Thermal and dynamic mechanical properties of frozen wheat flour dough added with selected food gums

Sim, S.Y., Noor Aziah, A.A., Teng, T.T., Cheng, L.H.

International Food Research Journal, 2012;19(1):333-340.
MyJurnal

The effects of food gums addition on wheat dough freeze-thaw and frozen storage stability were studied. Thermal and dynamic mechanical properties of frozen wheat dough without yeast addition were
determined by means of Differential Scanning Calorimetry (DSC) and Dynamic Mechanical Analysis (DMA).
DSC results revealed that food gums showed the ability to increase freeze-thaw stability in frozen-stored
samples wherein lower difference in melting enthalpy between first and second freeze-thaw cycle was shown. Based on DMA results, in general, difference between Tg’ and storage temperature (- 18°C) of dough became smaller upon addition of food gums. This may have a practical implication whereby the unfrozen phase could be better protected against physical degradation.

Matched MeSH terms: Freezing
Fulltext Thermal Stability and Water Content Study of Void-Free Electrospun SPEEK/Cloisite Membrane for Direct Methanol Fuel Cell Application

Awang N, Jaafar J, Ismail AF

Polymers (Basel), 2018 Feb 15;10(2).
PMID: 30966230 DOI: 10.3390/polym10020194

Void-free electrospun SPEEK/Cloisite15A® densed (SP/e-spunCL) membranes are prepared. Different loadings of Cloisite15A® (0.10, 0.15, 0.20, 0.25 and 0.30 wt %) are incorporated into electrospun fibers. The physico-chemical characteristics (methanol permeability, water uptake and proton conductivity) of the membranes are observed. Thermal stability of all membranes is observed using Thermal Gravimetry Analysis (TGA). The thrree stages of degradation range between 163.1 and 613.1 °C. Differential Scanning Calorimetry (DSC) is used to study the wettability of the membranes. SP/e-spunCL15 shows the lowest freezing bound water of 15.27%, which contributed to the lowest methanol permeability. The non-freezing bound water that proportionally increased with proton conductivity of SP/e-spunCL15 membrane is the highest, 10.60%. It is suggested that the electrospinning as the fabricating method has successfully exfoliated the Cloisite in the membrane surface structure, contributing to the decrease of methanol permeability, while the retained water has led to the enhancement of proton conductivity. This new fabrication method of SP/e-spunCL membrane is said to be a desirable polymer electrolyte membrane for future application in direct methanol fuel cell field.

Matched MeSH terms: Freezing
Fulltext Thermal Performance Study of Composite Phase Change Material with Polyacrylicand Conformal Coating

Kee SY, Munusamy Y, Ong KS, Cornelis Metselaar HS, Chee SY, Lai KC

Materials (Basel), 2017 Jul 28;10(8).
PMID: 28773232 DOI: 10.3390/ma10080873

The composite PCM was prepared by blending polymethyl methacrylate (PMMA) and myristic acid (MA) in different weight percentages. The MA and PMMA were selected as PCM and supporting material, respectively. As liquid MA may leak out during the phase transition, this study proposes the use of two coatings, namely a polyacrylic coating and a conformal coating to overcome the leakage problem. Both coatings were studied in terms of the leakage test, chemical compatibility, thermal stability, morphology, and reliability. No leakage was found in the PCMs with coatings compared to those without under the same proportions of MA/PMMA, thus justifying the use of coatings in the present study. The chemically compatibility was confirmed by FTIR spectra: the functional groups of PCMs were in accordance with those of coatings. DSC showed that the coatings did not significantly change the melting and freezing temperatures, however, they improved the thermal stability of composite PCMs as seen in TGA analysis. Furthermore, the composite PCMs demonstrated good thermal reliability after 1000 times thermal cycling. The latent heat of melting reduced by only 0.16% and 1.02% for the PCMs coated with conformal coating and polyacrylic coating, respectively. Therefore, the proposed coatings can be considered in preparing fatty acid/PMMA blends attributed to the good stability, compatibility and leakage prevention.

Matched MeSH terms: Freezing
Fulltext The stability of nutritional composition and physical traits of chicken patty containing oyster mushroom packed with biodegradable and non-degradable packaging materials

Wan Rosli, W. I., Solihah, M. A., Shazwan, Z.

International Food Research Journal, 2013;20(2):783-789.
MyJurnal

Extensive use of synthetic-based polymer plastic as packaging medium to pack food products has led to serious environmental problems due to their total non-biodegradability property. The stability of nutritional composition and physical traits of chicken patties containing oyster mushroom packed with biodegradable and non-degradable packaging materials were studied. The chicken patties containing oyster mushroom were packed with either biodegradable plastic (BP), paper box (PB) or non-biodegradable high density polyethylene (HDPE). Generally, there were no significant (P>0.05) different in all nutrient analyzed except for carbohydrate after 6 months of storage for chicken patties packed with different types of packaging. The chicken burger packed with both BP and PB packagings were able to retain the moisture and fat without jeopardizing the diameter reduction and cooking yield during storage. There were no differences in all nutrient analyzed after 6 months of storage of chicken patties packed with either biodegradable packagings (BP and PB) or non-degradable packaging. In addition, frozen storage does not significantly affect the concentration of of β-glucan in both BP and PB packagings. In summary, these results indicate that biodegradable packagings applied in packing chicken patty frozen for 6 months were effective in controlling the microbial growth and provide wholesomeness and safety to the chicken patty containing oyster mushroom.

Matched MeSH terms: Freezing
Fulltext The inhibitory effect of lemon juice (citrus limon) on vibrio parahaemolyticus in raw oyster (crassostrea virginica)

Siti Farah Alwani Mohd Nawi, Zaini Mohd Zain, Muhammad Zarif Zahari, Anis Amalina Abdul Hamid, Nur Fakhriah Ahmad Afandi, Siti Nur Fathihah Azmi

Journal of Clinical and Health Sciences, 2017;2:31-33.

Serving raw oysters with lemon juice is a delicacy in many restaurants in
Malaysia. Oysters (Crassostrea virginica) live in the seacoast and they share the same
environment as Vibrio parahaemolyticus. Consumption of raw oysters contaminated with V.
parahaemolyticus can lead to severe gastroenteritis. A study was performed to determine
whether lemon (Citrus limon) juice is able to inhibit the growth of V. parahaemolyticus after
being inoculated in raw oysters. Methods: Frozen oysters bought from a local supplier
weighing 6 g each were minced and placed in two bottles using sterile technique.
Approximately 1 ml of 107 CFU of V. parahaemolyticus (ATCC strain 17802) was added and
mixed in both bottles. The mixture was treated with 1 ml of lemon juice in only one of the
bottles and the other bottle served as a control. At every 30 s intervals for 2 min, 1 g of the
sample was taken for enumeration of viable cells onto thiosulphate citrate bile salt sucrose
(TCBS). Results: After 30 s of treatment with the lemon juice, it was observed that the
number of colonies in the treated samples reduced from 7 Log to 3 Log. Subsequently, no
viable V. parahaemolyticus was seen. It was also observed that there were 3 Log reductions
of V. parahaemolyticus after 30 s in untreated samples, however the number of colonies
remained stable until the end of the experiment. Conclusion: This study therefore shows
that lemon juice has some antimicrobial effect on V. parahaemolyticus in raw oysters.

Matched MeSH terms: Freezing
Fulltext The inhibitory effect of lemon juice (citrus limon) on vibrio parahaemolyticus in raw oyster (crassostrea virginica)

Siti Farah Alwani Mohd Nawi, Zaini Mohd Zain, Muhammad Zarif Zahari, Anis Amalina Abdul Hamid, Nur Fakhriah Ahmad Afandi, Siti Nur Fathihah Azmi

Journal of Clinical and Health Sciences, 2017;2(2):31-33.
MyJurnal

Serving raw oysters with lemon juice is a delicacy in many restaurants in
Malaysia. Oysters (Crassostrea virginica) live in the seacoast and they share the same
environment as Vibrio parahaemolyticus. Consumption of raw oysters contaminated with V.
parahaemolyticus can lead to severe gastroenteritis. A study was performed to determine
whether lemon (Citrus limon) juice is able to inhibit the growth of V. parahaemolyticus after
being inoculated in raw oysters. Methods: Frozen oysters bought from a local supplier
weighing 6 g each were minced and placed in two bottles using sterile technique.
Approximately 1 ml of 107 CFU of V. parahaemolyticus (ATCC strain 17802) was added and
mixed in both bottles. The mixture was treated with 1 ml of lemon juice in only one of the
bottles and the other bottle served as a control. At every 30 s intervals for 2 min, 1 g of the
sample was taken for enumeration of viable cells onto thiosulphate citrate bile salt sucrose
(TCBS). Results: After 30 s of treatment with the lemon juice, it was observed that the
number of colonies in the treated samples reduced from 7 Log to 3 Log. Subsequently, no
viable V. parahaemolyticus was seen. It was also observed that there were 3 Log reductions
of V. parahaemolyticus after 30 s in untreated samples, however the number of colonies
remained stable until the end of the experiment. Conclusion: This study therefore shows
that lemon juice has some antimicrobial effect on V. parahaemolyticus in raw oysters.

Matched MeSH terms: Freezing
Fulltext The impact of four processing methods on trypsin-, chymotrypsin- and alpha-amylase inhibitors present in underutilised legumes

Choi WC, Parr T, Lim YS

J Food Sci Technol, 2019 Jan;56(1):281-289.
PMID: 30728570 DOI: 10.1007/s13197-018-3488-0

The global trend in increasing plant-based protein diets due to health and ideological reasons, has created an increased demand for food legumes that exceeds current production. To meet this demand, it is timely to reduce relying solely on soybean, and explore the potential of the underutilised legumes that are cultivated regionally. Underutilised legumes are rich in protein, carbohydrates and other nutrients that are essential for consumer. However, relatively little is known about their anti-nutritional properties and processing methods. Anti-nutritional factors (ANFs) such as enzyme inhibitors are prevalent in legumes and may interfere with digestibility and nutrient absorption. Nevertheless, an optimised food processing method will overcome this challenge and warrant a safe inclusion of legume in plant-based protein diets. Hence current study aimed to optimise the food processing methods (soaking, wet heating, autoclaving and freezing) and evaluate their efficiency in eliminating the enzyme inhibitors [trypsin, chymotrypsin (CIA) and α-amylase (AIA) inhibitors] present in seven underutilised legumes. Current study showed that autoclaving at 121 °C for 15 min reduced the AIA in all underutilised legumes tested. The AIA and CIA of bambara groundnut were successfully inactivated by wet heating at 50 °C for 60 min, and by autoclaving at 121 °C for 15 min. While the CIA of chickpea was successfully inactivated by freezing at - 80 °C for 24 h.

Matched MeSH terms: Freezing
Fulltext The effects of chilling and freezing to the crude fat, ash and moisture content of Channa striata (Bloch, 1793) and Clarias batrachus (Linnaeus, 1758)

Sharir Aizat Kamaruddin, Muhammad Huzaifah Jaafar, Muhammad Ariff Zakariya, Muhammad Fayyadh Fadzilan, Aliff Iqbal Ahmad Nadzri, Khairul Naim Abd.Aziz, et al.

Journal of Academia Universiti Teknologi MARA Negeri Sembilan, 2020;8(2):39-47.
MyJurnal

This research is conducted to investigate the effects of cubed and crushed ice on the crude fat, ash, and
moisture content of Channa striata and Clarias batrachus. The samples were chilled to four and seven days in the Polyvinyl chloride plastic (PVC) boxes filled with cubed ice and crushed ice. Before the determination of crude, ash, and moisture content, the samples were frozen for 1 week. Statistical
analyses were carried out to indicate the significant difference in the effects of treatment days and
physical characteristics of ice towards the crude fat, ash, and moisture content. The result concludes that crushed ice is more superior to cubed ice for all experiments. The outcomes of this research benefit many parties specially to cubed ice suppliers to support aquaculture industries and the socio-economic sectors in Malaysia.

Matched MeSH terms: Freezing
Fulltext The Impact of Ethylene Glycol on Droplet Growth Inhibition in Ethylene Vinyl Acetate Emulsions

Rosdi MRH, Ahmad Razali MA, Ku Ishak KM, Ariffin A

ACS Omega, 2020 Jun 23;5(24):14473-14480.
PMID: 32596585 DOI: 10.1021/acsomega.0c01114

Pour point depressant (PPD) emulsion has been gaining attention in crude oil transportation owing to its potential to solve solidification issues that arise in cold climate environments. An emulsion system provides a wide range of temperature application that combines good shelf life and tunable thermal properties to tackle this problem. These features can be achieved by incorporating an antifreeze agent into the emulsion. One of the most commonly used antifreeze agents is ethylene glycol (EG). Hence, this study focuses on the thermal properties and droplet size growth of PPD emulsions that were aged in variable concentrations of EG solution. EG50 exhibited the lowest freezing temperature of -44 °C, while EG25 demonstrated the lowest vitrification temperature of -68.7 °C. The particle size of the emulsions underwent a significant reduction from 332.3 to 228.9 nm upon the stepwise EG concentration increment to EG50. However, when the concentration was increased to EG75, a slight increase in the emulsion particle size was observed with a recorded value of 237.8 nm. Thus, it is concluded that EG50 represents the optimum concentration for delivering the best freezing protection and producing a smaller droplet particle size.

Matched MeSH terms: Freezing
Fulltext The Effect of Cross-linking Efficiency of Drug-Loaded Novel Freeze Gelated Chitosan Templates for Periodontal Tissue Regeneration

Qasim SSB, Nogueria LP, Fawzy AS, Daood U

AAPS PharmSciTech, 2020 Jun 16;21(5):173.
PMID: 32548717 DOI: 10.1208/s12249-020-01708-x

Innovative strategies for periodontal regeneration have been the focus of research clusters across the globe for decades. In order to overcome the drawbacks of currently available options, investigators have suggested a novel concept of functionally graded membrane (FGM) templates with different structural and morphological gradients. Chitosan (CH) has been used in the past for similar purpose. However, the composite formulation of composite and tetracycline when cross-linked with glutaraldehyde have received little attention. Therefore, the purpose of the study was to investigate the drug loading and release characteristics of novel freeze gelated chitosan templates at different percentages of glutaraldehyde. These were cross-linked with 0.1 and 1% glutaraldehyde and loaded with doxycycline hyclate. The electron micrographs depicted porous morphology of neat templates. After cross-linking, these templates showed compressed ultrastructures. Computerized tomography analysis showed that the templates had 88 to 92% porosity with average pore diameter decreased from 78 to 44.9 μm with increasing concentration. Fourier transform infrared spectroscopy showed alterations in the glycosidic segment of chitosan fingerprint region which after drug loading showed a dominant doxycycline spectral composite profile. Interestingly, swelling profile was not affected by cross-linking either at 0.1 and 1% glutaraldehyde and template showed a swelling ratio of 80%, which gained equilibrium after 15 min. The drug release pattern also showed a 40 μg/mL of release after 24 h. These doxycycline-loaded templates show their tendency to be used in a functionally graded membrane facing the defect site.

Matched MeSH terms: Freezing*
Fulltext Textural and rheological properties of stevia ice cream

Pon, S.Y., Lee, W.J., Chong, G.H.

International Food Research Journal, 2015;22(4):1544-1549.
MyJurnal

Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. In- house ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical properties of the ice cream such as the overrun, total soluble solid, meltdown rate, rheology, and textural properties were evaluated. All ice cream samples exhibited a nonNewtonian flow with pseudoplastic behavior. Stevia ice cream has a lower melting rate and has a higher sustainability. The power law also showed that apparent viscosities of stevia ice cream were higher. Therefore, stevia can be used as a natural sugar substitute in ice cream production.

Matched MeSH terms: Freezing
Suitability of heat- and freeze-killed oothecae of the American cockroach (Dictyoptera: Blattidae) as hosts for an oothecal parasitoid, Aprostocetus hagenowii (Hymenoptera: Eulophidae)

Tee HS, Saad AR, Lee CY

J Econ Entomol, 2010 Oct;103(5):1770-4.
PMID: 21061978

The objective of this study was to evaluate the suitability of heat- and freeze-killed oothecae of Periplaneta americana (L.) (Dictyoptera: Blattidae) as hosts for parasitoid Aprostocetus hagenowii (Ratzeburg) (Hymenoptera: Eulophidae). The oothecae were subjected to -20, 45, 48, 50, and 55 degrees C at different exposure times (15, 30, 45, and 60 min). The effects of heat- and freeze-killed oothecae on several biological parameters (e.g., parasitism and emergence rates, developmental times, progeny number, and sex ratio) ofA. hagenowii were determined. Embryonic development of 2-d-old oothecae was terminated by either freezing at -20 degrees C or heating at > or = 48 degrees C for > or =30 min. A. hagenowii parasitized live oothecae as well as both heat- and freeze-killed oothecae. Percentage parasitism, emergence rates, and developmental times ofA. hagenowii in both heat- and freeze-killed oothecae were not significantly different from those of the live oothecae. Both heating and freezing did not influence progeny number (male and female) and sex ratio of A. hagenowii emerged from killed oothecae.

Matched MeSH terms: Freezing
Fulltext Sodium diacetate and sodium lactate affect microbiology and sensory and objective characteristics of a restructured turkey breast product formulated with a fibrin cold-set binding system

Mohammed Shafit H, Williams SK

Poult Sci, 2010 Mar;89(3):594-602.
PMID: 20181879 DOI: 10.3382/ps.2009-00412

Research was conducted to manufacture and evaluate a restructured turkey breast product using the Fibrimex cold-set binding system, sodium diacetate (NaD), and sodium lactate (NaL) and to ascertain effects of the treatments on proximate composition, pH, psychrotrophic organisms, water activity, onset of rancidity (TBA), thaw loss, cooking yields, and objective color, and sensory characteristics. Whole turkey breasts were cut into 5-cm-thick strips; treated with either water only (control), 1.5% NaL, 2.0% NaL, 0.1% NaD, 1.5% NaL + 0.1% NaD, or 2.0% NaL + 0.1% NaD; blended with Fibrimex ingredients; stuffed into casings; and stored at -30 degrees C for 0, 1, 2, and 3 mo. After each storage period, frozen chubs were tempered at 4 degrees C, sliced into 1-cm-thick steaks, packaged in retail trays, stored at 0 degrees C to simulate retail storage, and analyzed after 0, 2, 4, 6, 8, and 10 d. Sodium diacetate used alone or in combination with NaL reduced (P < 0.05) growth of psychrotrophic organisms and had no adverse effects on water activity, pH, cooking yield, fat, moisture, protein, objective color, onset of rancidity, and sensory characteristics (juiciness, turkey flavor intensity, and tenderness). Panelists reported slight off-flavor in all steaks treated with NaL. Treating steaks with NaL alone or in combination with NaD resulted in increased (P < 0.05) ash content. Sodium lactate also functioned to minimize thaw loss in the frozen restructured turkey product.

Matched MeSH terms: Freezing
Signal Enhancement Evaluation of Laser-Induced Breakdown Spectroscopy of Extracted Animal Fats Using Principal Component Analysis Approach

Hanasil NS, Raja Ibrahim RK, Duralim M, Sapingi HHJ, Mahdi MA

Appl Spectrosc, 2020 Dec;74(12):1452-1462.
PMID: 32166979 DOI: 10.1177/0003702820915532

In this work, principal component analysis (PCA) was utilized to analyze laser-induced breakdown spectroscopy (LIBS) signals of the extracted chicken fat, lamb fat, beef fat, and lard froze using two different freezing methods. The frozen samples were ablated using a neodymium-doped yttrium aluminum garnet (Nd:YAG) laser with a wavelength of 1064 nm, 170 mJ pulse energy, and 6 ns pulse duration to produce plasma on target surfaces. The samples were ablated using 30-60 shots of the laser beam at different spots. Stronger LIBS signals from the extracted chicken fat and lamb fat were obtained with liquid nitrogen (LN2) method. However, LIBS signals obtained from the freezer freezing method were found to be stronger for extracted beef fat and lard. The PCA was then used to visualize the LIBS spectra of extracted animal fats into a score plot. Data points of each extracted animal fat were divided into three groups representing LIBS spectra collected at the early, middle, and end part of the ablation process. The score plot revealed that the data points of the three groups of frozen extracted animal fats using the LN2 method were more closely clustered than those frozen in the freezer. Good discrimination with 97% of the variance was achieved between the extracted chicken fat, lamb fat, beef fat, and lard using the LN2 method in the three-dimensional score plot. LIBS signals of the extracted animal fats produced from the LN2 method were found to be more stable than those from the freezer method.

Matched MeSH terms: Freezing
Should we freeze it? Agreement on fate of borderline blastocysts is poor and does not improve with a modified blastocyst grading system

Hammond ER, Foong AKM, Rosli N, Morbeck DE

Hum Reprod, 2020 05 01;35(5):1045-1053.
PMID: 32358601 DOI: 10.1093/humrep/deaa060

STUDY QUESTION: What is the inter-observer agreement among embryologists for decision to freeze blastocysts of borderline morphology and can it be improved with a modified grading system?
SUMMARY ANSWER: The inter-observer agreement among embryologists deciding whether to freeze blastocysts of marginal morphology was low and was not improved by a modified grading system.
WHAT IS KNOWN ALREADY: While previous research on inter-observer variability on the decision of which embryo to transfer from a cohort of blastocysts is good, the impact of grading variability regarding decision to freeze borderline blastocysts has not been investigated. Agreement for inner cell mass (ICM) and trophectoderm (TE) grade is only fair, factors which contribute to the grade that influences decision to freeze.
STUDY DESIGN, SIZE, DURATION: This was a prospective study involving 18 embryologists working at four different IVF clinics within a single organisation between January 2019 and July 2019.
PARTICIPANTS/MATERIALS, SETTING, METHODS: All embryologists currently practicing blastocyst grading at a multi-site organisation were invited to participate. The survey was comprised of blastocyst images in three planes and asked (i) the likelihood of freezing and (ii) whether the blastocyst would be frozen based on visual assessment. Blastocysts varied by quality and were categorised as either top (n = 20), borderline (n = 60) or non-viable/degenerate quality (n = 20). A total of 1800 freeze decisions were assessed. To assess the impact of grading criteria on inter-observer agreement for decision to freeze, the survey was taken once when the embryologists used the Gardner criteria and again 6 months after transitioning to a modified Gardner criterion with four grades for ICM and TE. The fourth grade was introduced with the aim to promote higher levels of agreement for the clinical usability decision when the blastocyst was of marginal quality.
MAIN RESULTS AND THE ROLE OF CHANCE: The inter-observer agreement for decision to freeze was near perfect (kappa 1.0) for top and non-viable/degenerate quality blastocysts, and this was not affected by the blastocysts grading criteria used (top quality; P = 0.330 and non-viable/degenerate quality; P = 0.18). In contrast, the cohort of borderline blastocysts received a mixed freeze rate (average 52.7%) during the first survey, indicative of blastocysts that showed uncertain viability and promoting significant disagreement for decision to freeze among the embryologists (kappa 0.304). After transitioning to a modified Gardner criteria with an additional grading tier, the average freeze rate increased (64.8%; P

Matched MeSH terms: Freezing
Serotonergic treatment normalizes midbrain dopaminergic neuron increase after periaqueductal gray stimulation

Tan SZK, Temel Y, Chan AY, Mok ATC, Perucho JAU, Blokland A, et al.

Brain Struct Funct, 2020 Sep;225(7):1957-1966.
PMID: 32594260 DOI: 10.1007/s00429-020-02102-w

Electrical stimulation of the dorsolateral periaqueductal gray (dlPAG) in rats has been shown to elicit panic-like behaviour and can be a useful as an unconditioned stimulus for modelling anticipatory fear and agoraphobia in a contextual fear conditioning paradigm. In this study, we further analysed our previous data on the effects of escitalopram (a selective serotonin reuptake inhibitor, SSRI) and buspirone (a 5-HT1A receptor partial agonist) on dlPAG-induced anticipatory fear behaviour in a rat model using freezing as a measure. We then attempted to unravel some of the interactions with dopamine signalling using tyrosine hydroxylase (TH) immunohistochemistry to probe the effects on dopaminergic neurons. We showed that acute treatment of escitalopram, but not buspirone, was effective in reducing anticipatory freezing behaviour, while chronic administrations of both drugs were effective. We found that the dlPAG stimulation induced increase number of dopaminergic neurons in the ventral tegmental area (VTA) which was reversed in both chronic buspirone and escitalopram groups. We further found a strong positive correlation between the number of dopaminergic neurons and freezing in the VTA and showed positive correlations between dopaminergic neurons in the VTA and substantia nigra pars compacta (SNpc) in escitalopram and buspirone groups, respectively. Overall, we showed that chronic treatment with an SSRI and a 5-HT1A agonist reduced anticipatory freezing behaviour which seems to be associated, through correlative studies, with a reversal of dlPAG stimulation induced increase in number of dopaminergic neurons in the VTA and/or SNpc.

Matched MeSH terms: Freezing Reaction, Cataleptic/drug effects; Freezing Reaction, Cataleptic/physiology
Fulltext Saponin Stabilization via Progressive Freeze Concentration and Sterilization Treatment

Osman WNAW, Selvarajah D, Samsuri S

Molecules, 2021 Aug 11;26(16).
PMID: 34443445 DOI: 10.3390/molecules26164856

Saponin is a biopesticide used to suppress the growth of the golden apple snail population. This study aims to determine the stabilized conditions for saponin storage. The maceration process was used for saponin extraction, and for saponin concentration, progressive freeze concentration (PFC) was used. Afterwards, stability analysis was performed by storing the sample for 21 days in two conditions: Room temperature (26 °C) and cold room (10 °C). The samples kept in a cold room were sterilized samples that undergo thermal treatment by placing the sample in the water bath. The non-sterilized samples were kept in room temperature condition for 21 days. The results showed that saponin stored in the cold room (sterilized sample) has low degradation with higher concentration than those stored at room temperature in stability analysis with the highest saponin concentration (0.730 mg/mL) at a concentration temperature of -6 °C and concentration time of 15 min. The lowest saponin concentration obtained by saponin stored at room temperature (non-sterilized sample) is 0.025 mg/mL at a concentration temperature of -6 °C and concentration time of 10 min. Thus, the finding concluded that saponin is sensitive to temperature. Hence, the best storage condition to store saponin after thermal treatment is to keep it in a cold room at 10 °C.

Matched MeSH terms: Freezing*
Fulltext Protein solubility behaviour of fresh and frozen chicken meat in slaughtering and non slaughtering condition

Nahar, M.K., Hashim, U., Zakaria, Z.

International Food Research Journal, 2014;21(1):135-137.
MyJurnal

This work was investigated the protein solubility properties of meat from chicken in different
body part. The effects of fresh and freezing condition were studied on the protein solubility as
a functional property of slaughter and non slaughtering chicken meat. Solubility of proteins
was significantly reduced for slaughtering fresh meat and in contrast, non slaughtering fresh
meat shows the higher protein solubility. On the other hand, frozen storage meat showed the
difference amount of protein solubility between slaughtering and non slaughtering condition
meat. Freezing condition also showed that the different solubility of different body part meat.
The protein solubility of some parts was significantly increased and some were decreased
between the slaughtering and non slaughtering condition.

Matched MeSH terms: Freezing

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