Information Technology and Electronics : Original Article ; Using Hyperspectral Fluorescence Spectra of Deli Commodities to Select Wavelengths for Surveying Deli Food Contact Surfaces

( Alan M. Lefcourt ),( Elizabeth A. Beck ),( Y. Martin Lo ),( Moon S. Kim ) 한국농업기계학회 2015 바이오시스템공학 Vol.40 No.2

Purpose: The inability to adequately judge the efficacy of cleaning and sanitation procedures in deli departments is arecognized food safety concern. In a prior study, our research group demonstrated that visual inspection of cleaned produceprocessing surfaces could be enhanced through the use of a portable fluorescence imaging device that detected residualproduce residues. Methods: To explore the feasibility of using fluorescence imaging to similarly detect residual deli residues,spectra of American, Cheddar, Provolone, and Swiss cheeses and of processed chicken, ham, roast beef, and turkey wereacquired using a laboratory hyperspectral imaging system. Circular punches of these commodities were placed ontostainless steel and high density polyethylene coupons for imaging. The coupon materials were selected to representcommon surfaces found in deli departments. Results: Analysis of hyperspectral fluorescence images showed that cheesesexhibited peaks in the blue-green region and at around 675 nm. Meats exhibited peaks in the blue-green region with one offour ham and one of four chicken brands exhibiting peaks at around 675 nm, presumably due to use of plant-derivedadditives. When commodities were intermittently imaged over two weeks, locations of spectral peaks were preserved whileintensity of peaks at shorter wavelengths increased with time. Conclusion: These results demonstrate that fluorescenceimaging techniques have the potential to enhance surface hygiene inspection in deli departments and, given the immediateavailability of imaging results, to help optimize routine cleaning procedures.

Review : Cellulose Nanocrystals as Advanced “Green” Materials for Biological and Biomedical Engineering

( Arvind Sinha ),( Elizabeth M. Martin ),( Ki Taek Lim ),( Danielle Julie Carrier ),( Haewook Han ),( Vladimir P. Zharov ),( Jin Woo Kim ) 한국농업기계학회 2015 바이오시스템공학 Vol.40 No.4

Background: Cellulose is a ubiquitous, renewable and environmentally friendly biopolymer, which has high promise to fulfil the rising demand for sustainable and biocompatible materials. Particularly, the recent progress in the synthesis of highly crystalline cellulose-based nanoscale biomaterials, namely cellulose nanocrystals (CNCs), draws significant attention from many research communities, ranging from bioresource engineering, to materials science and engineering, to biological and biomedical engineering to bionanotechnology. The feasibility of harnessing CNCs` unique biophysicochemical properties has inspired their basic and applied research, offering much promise for new biomaterials with diverse advanced functionalities. Purpose: This review focuses on vital issues and topics on the recent advances in CNC-based biomaterials with potential, in particular, for bionanotechnology and biological and biomedical engineering. The challenges and limitations of CNC technology are discussed as well as potential strategies to overcome them, providing an essential source of information in the exploration of possible and futuristic applications of the CNC-based functional “green” nanomaterials. Conclusion: CNCs offer exciting possibilities for advanced “green” nanomaterials, driving innovative research and development in a wide range of fields, including biological and biomedical engineering.

Cellulose Nanocrystals as Advanced "Green" Materials for Biological and Biomedical Engineering

Sinha, Arvind,Martin, Elizabeth M.,Lim, Ki-Taek,Carrier, Danielle Julie,Han, Haewook,Zharov, Vladimir P.,Kim, Jin-Woo Korean Society for Agricultural Machinery 2015 바이오시스템공학 Vol.40 No.4

Background: Cellulose is a ubiquitous, renewable and environmentally friendly biopolymer, which has high promise to fulfil the rising demand for sustainable and biocompatible materials. Particularly, the recent progress in the synthesis of highly crystalline cellulose-based nanoscale biomaterials, namely cellulose nanocrystals (CNCs), draws significant attention from many research communities, ranging from bioresource engineering, to materials science and engineering, to biological and biomedical engineering to bionanotechnology. The feasibility of harnessing CNCs' unique biophysicochemical properties has inspired their basic and applied research, offering much promise for new biomaterials with diverse advanced functionalities. Purpose: This review focuses on vital issues and topics on the recent advances in CNC-based biomaterials with potential, in particular, for bionanotechnology and biological and biomedical engineering. The challenges and limitations of CNC technology are discussed as well as potential strategies to overcome them, providing an essential source of information in the exploration of possible and futuristic applications of the CNC-based functional "green" nanomaterials. Conclusion: CNCs offer exciting possibilities for advanced "green" nanomaterials, driving innovative research and development in a wide range of fields, including biological and biomedical engineering.

Using Hyperspectral Fluorescence Spectra of Deli Commodities to Select Wavelengths for Surveying Deli Food Contact Surfaces

Lefcourt, Alan M.,Beck, Elizabeth A.,Lo, Y. Martin,Kim, Moon S. Korean Society for Agricultural Machinery 2015 바이오시스템공학 Vol.40 No.2

Purpose: The inability to adequately judge the efficacy of cleaning and sanitation procedures in deli departments is a recognized food safety concern. In a prior study, our research group demonstrated that visual inspection of cleaned produce processing surfaces could be enhanced through the use of a portable fluorescence imaging device that detected residual produce residues. Methods: To explore the feasibility of using fluorescence imaging to similarly detect residual deli residues, spectra of American, Cheddar, Provolone, and Swiss cheeses and of processed chicken, ham, roast beef, and turkey were acquired using a laboratory hyperspectral imaging system. Circular punches of these commodities were placed onto stainless steel and high density polyethylene coupons for imaging. The coupon materials were selected to represent common surfaces found in deli departments. Results: Analysis of hyperspectral fluorescence images showed that cheeses exhibited peaks in the blue-green region and at around 675 nm. Meats exhibited peaks in the blue-green region with one of four ham and one of four chicken brands exhibiting peaks at around 675 nm, presumably due to use of plant-derived additives. When commodities were intermittently imaged over two weeks, locations of spectral peaks were preserved while intensity of peaks at shorter wavelengths increased with time. Conclusion: These results demonstrate that fluorescence imaging techniques have the potential to enhance surface hygiene inspection in deli departments and, given the immediate availability of imaging results, to help optimize routine cleaning procedures.

Mini-Review : Cell-to-Cell Movement of Plant Viruses: Ultrastructural Aspects

Kyung Soo Kim,Elizabeth M. Martin,Ki Won Lee 한국식물병리학회 1999 Plant Pathology Journal Vol.15 No.4

Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study

Shilpa S. Samant,Philip G. Crandall,Corliss A. O’Bryan,Jody M. Lingbeck,Elizabeth M. Martin,Tonya Tokar,서한석 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6

This study aimed to determine individual and combined effects of smoking and marination on the sensory characteristics of boneless, skinless chicken breast meat. Four types of cooked, cold-cut chicken breast meat, i.e., marinated cooked, marinated smoked, and controls of non-marinated cooked and non-marinated smoked chicken, were evaluated for 28 sensory characteristics. Marination significantly increased saltiness, sweetness, roasted flavor, smoked flavor, and moistness of the cold-cut chicken breast meat. In addition, smoking significantly enhanced the saltiness, bitterness, roasted flavor, smoked flavor, and moistness of mass. Interestingly, a combination of smoking and marination processes resulted in a synergistic increase in the perceived moistness of mass compared to their individual treatments. In conclusion, this study demonstrates individual and combined influences of smoking and marination on the sensory characteristics of cold-cut chicken breast meat.

Effects of smoking and marination on the sensory characteristics of cold-cut chicken breast filets: A pilot study

Samant, Shilpa S.,Crandall, Philip G.,O'Bryan, Corliss A.,Lingbeck, Jody M.,Martin, Elizabeth M.,Tokar, Tonya,Seo, Han-Seok 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6

This study aimed to determine individual and combined effects of smoking and marination on the sensory characteristics of boneless, skinless chicken breast meat. Four types of cooked, cold-cut chicken breast meat, i.e., marinated cooked, marinated smoked, and controls of non-marinated cooked and non-marinated smoked chicken, were evaluated for 28 sensory characteristics. Marination significantly increased saltiness, sweetness, roasted flavor, smoked flavor, and moistness of the cold-cut chicken breast meat. In addition, smoking significantly enhanced the saltiness, bitterness, roasted flavor, smoked flavor, and moistness of mass. Interestingly, a combination of smoking and marination processes resulted in a synergistic increase in the perceived moistness of mass compared to their individual treatments. In conclusion, this study demonstrates individual and combined influences of smoking and marination on the sensory characteristics of cold-cut chicken breast meat.

Differential Sensitivity of Target Genes to Translational Repression by miR-17~92

Jin, Hyun Yong,Oda, Hiroyo,Chen, Pengda,Yang, Chao,Zhou, Xiaojuan,Kang, Seung Goo,Valentine, Elizabeth,Kefauver, Jennifer M.,Liao, Lujian,Zhang, Yaoyang,Gonzalez-Martin, Alicia,Shepherd, Jovan,Morgan, Public Library of Science 2017 PLoS genetics Vol.13 No.2

<▼1><P>MicroRNAs (miRNAs) are thought to exert their functions by modulating the expression of hundreds of target genes and each to a small degree, but it remains unclear how small changes in hundreds of target genes are translated into the specific function of a miRNA. Here, we conducted an integrated analysis of transcriptome and translatome of primary B cells from mutant mice expressing miR-17~92 at three different levels to address this issue. We found that target genes exhibit differential sensitivity to miRNA suppression and that only a small fraction of target genes are actually suppressed by a given concentration of miRNA under physiological conditions. Transgenic expression and deletion of the same miRNA gene regulate largely distinct sets of target genes. miR-17~92 controls target gene expression mainly through translational repression and 5’UTR plays an important role in regulating target gene sensitivity to miRNA suppression. These findings provide molecular insights into a model in which miRNAs exert their specific functions through a small number of key target genes.</P></▼1><▼2><P><B>Author summary</B></P><P>MicroRNAs (miRNAs) are small RNAs encoded by our genome. Each miRNA binds hundreds of target mRNAs and performs specific functions. It is thought that miRNAs exert their function by reducing the expression of all these target genes and each to a small degree. However, these target genes often have very diverse functions. It has been unclear how small changes in hundreds of target genes with diverse functions are translated into the specific function of a miRNA. Here we take advantage of recent technical advances to globally examine the mRNA and protein levels of 868 target genes regulated by miR-17~92, the first oncogenic miRNA, in mutant mice with transgenic overexpression or deletion of this miRNA gene. We show that miR-17~92 regulates target gene expression mainly at the protein level, with little effect on mRNA. Surprisingly, only a small fraction of target genes respond to miR-17~92 expression changes. Further studies show that the sensitivity of target genes to miR-17~92 is determined by a non-coding region of target mRNA. Our findings demonstrate that not every target gene is equal, and suggest that the function of a miRNA is mediated by a small number of key target genes.</P></▼2>