The umbucajazeira is specie native to the Brazilian Northeast semiarid areas, which is economically explored based on the fruit. The fruit has a high agroindustrial potential, mainly for jam production. The aim of thi...The umbucajazeira is specie native to the Brazilian Northeast semiarid areas, which is economically explored based on the fruit. The fruit has a high agroindustrial potential, mainly for jam production. The aim of this study was to evaluate through sensorial analysis, two formulations of umbu-caja jams: a dietetic one with xylitol, used as an option for substitution of the sugars, and a conventional one. The proportion of 50:50:0.5 (pulp/sugar/pectin or pulp/xylitol/pectin) was used for jam processing. The mixture was concentrated up to reach 65°Brix. The jams were evaluated by 50 non-trained tasters, through a hedonic scale of nine points, whereas the following attributes were used: appearance, color, flavor, aroma and texture. The results of the physical and physicochemical analysis showed that the characteristics of jams prepared with sucrose are close to the ones made with xylitol, except for the total sugars and the energetic value. The jams had pH values ranging between 2.37 and 2.92;titratable acidity varying between 0.56 and 0.78 g citric acid/100 g pulp;soluble solids ranging between 60.92°and 65.08°Brix, respectively. A tendency for yellow color was noticed by the color analysis. Jam diet had the highest scores for appearance (7.4 - 7.7). No significant differences (p > 0.05) were obtained to flavor and texture. The fruit of the umbucajazeira showed to be adequate for jam manufature since they had good sensorial acceptance. The use of xylitol was satisfactory for obtaining a product with jam characteristics similar to the conventional jam, but with lower energetic value.展开更多
Sweet potatoes have become a research focus in recent years, due to their particular nutritional and functional qualities. Considering yoghurt is one of the most popular dairy products, sweet potato supplementation wi...Sweet potatoes have become a research focus in recent years, due to their particular nutritional and functional qualities. Considering yoghurt is one of the most popular dairy products, sweet potato supplementation will play a significant impact on the produced yoghurt texture it will also add attractive orange colour to the final product. The article focused on the replacement of the stabilizers used in the manufacture of yoghurt with sweet potato flour dehydrated in a lab (SPFL) due to its functional features and a less expensive alternative and the improvement of yoghurt colour due to the presence of anthocyanin pigment. In order to reach these goals, experimental yoghurt was fortified with 0, 0.5, 1, 2, and 4 g SPFL/100g cow milk (%) and stored at 4°C for 14 days. The obtained data were then compared with commercial yoghurt samples (CS1, CS2, CS3, and CS4). Sensory evaluation revealed that the 2% SPFL, CS1, and CS3 obtained higher scores than the other treatments. The fat content of the yoghurts was identical whereas, the other physicochemical parameters and water holding capacity (WHC %) levels varied. SPFL supplementation had a significant impact on the rheological properties of yoghurt production, allowing sweet potato flour to replace the industrial stabiliser. Scanning Electron Micrograph (SEM) of yoghurt enriched with SPFL revealed denser and smaller gaps, as well as the presence of sweet potato globules embedded in and attached to the gel matrix. The results obtained in the present research imply that sweet potatoes can be used to produce a kind of cohesive and gummy yoghurt that can be used instead of industrial stabilizers.展开更多
Sensorial information is very difficult to elicit, to represent and to manage because of its complexity. Fuzzy logic provides an interesting means to deal with such information, since it allows us to represent impreci...Sensorial information is very difficult to elicit, to represent and to manage because of its complexity. Fuzzy logic provides an interesting means to deal with such information, since it allows us to represent imprecise, vague or incomplete descriptions, which are very common in the management of subjective information. Aggregation methods proposed by fuzzy logic are further useful to combine the characteristics of the various components of sensorial information.展开更多
This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with f...This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with forage and finished with forage and a commercial feed. The sensory analysis was performed by a seven-member sensory panel that had been trained. The panel evaluated the juiciness, myofibril tenderness, overall tenderness, connective tissue amount and flavor intensity of each sample according to an 8-point scale. The steaks that were to be used in the instrumental analysis were frozen, thawed, and cooked just like those used in the sensory analysis test. In order to assess shear force, the steaks were cooled 2 h at room temperature. Each strip was sheared once with a Warner-Bratzler ceil, and an average shear force value was calculated and recorded for each steak. Water retention capacity was measured as weight loss during cooking. Steaks used for shear force analysis were weighted before and after cooking. Significant differences were observed （P 〈 0.05） among sensory attributes, shear force, and cooking loss values in the beef of castrated and uncastrated. Both the panel and the consumers were able to detect differences in sensory characteristics between castrated and uncastrated, with the ratings favoring the castrated. The Warner-Bratzler device was also able to detect differences in tenderness between both groups, with steer beef having lower shear force and cooking loss values.展开更多
Since 2015 the methodology of the harmony value in the framework of the official organoleptic assessment has been accredited by the German authorities. It initiated additional background for this parameter which is se...Since 2015 the methodology of the harmony value in the framework of the official organoleptic assessment has been accredited by the German authorities. It initiated additional background for this parameter which is set on top of the Official Paneltest （Standard IOC/T15/Reg. （EWG） 2568/91 in its actual version） which classifies Olive oil in the relevant classifications ＂extra virgin＂, ＂virgin＂ or ＂virgin lampante＂. This study will proof the possible accuracy of this additional parameter ＂harmony/balance＂ and the benefits which arise with this additional parameter for all stakeholders. The German Olive Oil Panel （DOP） is practicing this extended methodology for the sensory evaluation of extra virgin olive oil since 2003. In addition to the verification of the category ＂extra virgin＂ the Panel is continuously training for additional descriptors used to appraise the quality-discrimination for this category. But in case the panel decides for a valid median of a defect the panel supervisor （PSV） will set the harmony level to zero. In the focus is the additional attribute called ＂harmony＂ （in some world areas called ＂balance＂--both mean a quantification of the specific overall quality with one single parameter） which is responsible for this advancement in the methodological approach. Using ＂harmony/balance＂ （H/B） as a quality-factor, the discrimination between bad, average, good, very good and premium quality within the category of EVOO became possible. ＂Harmony＂ includes olfactory, tactile and kinesthetic stimuli and is evaluated on a bipolar 100 mm scale, which leads to this parameter from ＂average＂ in the center to ＂complex/harmonious＂ on one side or to ＂totally disharmonious＂ on the other side. In the study at hand we are able to prove the development of qualities in the framework of the accredited Panel in German speaking countries over more than 10 years. In this study the development of the increasing quality can be proved in yearly figures of the DOP. The trend could be disturbed however in case of climatological circumstances or orders from outside Germany with over proportional low qualities. The official organoleptic assessment method of IOC/EC separates defect free from defected olive oils and is marking the olive oils with a relevant label of classification （EV, V, Lampant）. The additional step to evaluate the harmony value----carried out by the same panel during the same procedure--is quantifying the category of EVOO in relevant quality sectors. This study shows on one side the progress of this method in German speaking countries and their supporting companies. On the other side it revealed the quality problems which arise in markets like the private label/low price （PL/LP） sections in other countries of the European Union. This important market segment covers today about 75%-80% of the market. The IGO study （2015） proved that from 70 samples out of 16 European countries 58.5% （41 samples） have been analyzed as defect; only 41.5% （29 samples） matched the classification EVOO. And from these 29 samples 18 have been evaluated with the additional parameter ＂harmony/balance＂ as ＂lower standard＂ or ＂not sufficient＂. The long experience with this additional parameter is able to stabilize and quantify the quality of EVOO in favor of all stakeholders.展开更多
Conilon coffee represents almost 20% of all coffee production in the Brazilian territory;however, it is inexpressive in relation to the sensory quality when compared to Arabica coffee. It is noteworthy that the coffee...Conilon coffee represents almost 20% of all coffee production in the Brazilian territory;however, it is inexpressive in relation to the sensory quality when compared to Arabica coffee. It is noteworthy that the coffee from the species Coffea canephora PIERRE has a denser sensorial profile, is less sweet, less acidic and with strong pronunciation of the body at the time of tasting. This study has unprecedentedly applied the use of starter cultures (yeast) to optimize and modify the metabolic pathways and consequently the sensorial quality perceived by Q-graders. The experiments were conducted in a randomized block design with five replicates, in the 3 × 4 factorial scheme, with three fermentation times—24, 48 and 72 hours and four wet processing tests—Washed, Yeast fermentation, Fully washed without yeast and Fully washed with yeast. The sensorial results indicate a new perspective for the application of wet processing with starter cultures for Conilon coffee. They indicate gains in sensory scale, opening a new phase of studies on spontaneous and induced fermentation for Conilon coffee in Brazil and worldwide.展开更多
Pseudounipolar neurons in the dorsal root ganglia(DRG),as the central nodes of primary sensory afferents,possess a distinctive T-junction that is not merely a morphological peculiarity but also performs complex roles ...Pseudounipolar neurons in the dorsal root ganglia(DRG),as the central nodes of primary sensory afferents,possess a distinctive T-junction that is not merely a morphological peculiarity but also performs complex roles in rapid,multiplexed shunting and regulation of sensory signals.This specialized geometry enables separation,filtering,and feedback regulation of neuronal signals,thereby coordinating peripheral and central responses at multiple levels.Recent advances,including spatial transcriptomics,single-cell sequencing,super-resolution microscopy,organoid models,and novel electrophysiological methods,have permitted more precise dissection of the T-junction's molecular composition,ion-channel distribution,and electrophysiological properties.Here,we review current knowledge of the T-junction's developmental regulation and multilayered molecular networks,and we detail its functional alterations in both physiological signaling and pathological pain states,with particular emphasis on ion-channel modulation,signal attenuation,and selective transmission mechanisms.Finally,we discuss contemporary pain-intervention approaches and prospects for precision-targeted therapies,aiming to provide a theoretical foundation for future studies in pain physiology and clinical translation.展开更多
Peripheral sensory neurons perceive external signals and convey signals to the central nervous system(CNS).Information transmission occurs via often extremely long axons and timely reactions of the animal require a fa...Peripheral sensory neurons perceive external signals and convey signals to the central nervous system(CNS).Information transmission occurs via often extremely long axons and timely reactions of the animal require a fast conductance velocity.This not only depends on axonal diameter and insulation by glial processes,but it requires the structural integrity of the axon.展开更多
With the improvement of living standards and the shift in societal consumption attitudes,consumers demand for the quality of aquatic products is increasingly stringent.Freshness and quality have become primary factors...With the improvement of living standards and the shift in societal consumption attitudes,consumers demand for the quality of aquatic products is increasingly stringent.Freshness and quality have become primary factors determining consumers purchasing decisions.However,due to the high moisture content,active endogenous enzymes,and rich nutrients in aquatic products,both fresh and processed products are highly susceptible to quality deterioration during procurement,distribution,and storage,which leads to a significant decline in sensory quality and nutritional value,while also compromising safety.Today,the consumption of high-quality aquatic products has become a prevailing trend.This paper reviewed the methods for freshness evaluation and quality grading of aquatic products in terms of sensory and nutritional aspects,aiming to support the market circulation principle of"higher price for better quality"and"price based on quality",and better meeting consumer demands.Therefore,it is imperative to enhance the analysis and evaluation of aquatic product quality and to continuously refine assessment systems and methods,which is crucial for promoting industry transformation and fostering a healthy market-consumer economic cycle.展开更多
Tactile feedback is critical for human interaction with external information.Similarly,tactile feedback can enrich the user's sensations when using prosthesis.To explore a potential scheme for tactile feedback,thi...Tactile feedback is critical for human interaction with external information.Similarly,tactile feedback can enrich the user's sensations when using prosthesis.To explore a potential scheme for tactile feedback,this study applied a non-inva-sive Transcutaneous Electrical Nerve Stimulation(TENS)to elicit tactile sensations in the hand,which involved median nerve,ulnar nerve,and radial nerve.Ten able-bodied subjects(8 males,2 females)were recruited to participate in the study.An array of 4×2 electrodes was positioned on the medial aspect of the brachii muscle's short head in the upper arm,which is in proximity to the median nerve,ulnar nerve,and radial nerve.Different electrode pairs were randomly selected to elicit distinct sensations at various positions on the hand,and the subjects reported the sensory areas.Then,the sensory areas and sensory thresholds were confirmed through psychophysical methods.According to the experimental results,tactile sensations were elicited at different locations on the subjects'hand through TENS of different electrode pairs.All subjects reported extensive and detailed sensory areas in the fingers,palm,and dorsum,corresponding to the sensory innervation areas of different nerves.The study effectively demonstrated the ability of TENS in evoking tactile feedback in the hand,paving the way for future optimization and development of prosthetic hands.展开更多
To elucidate the variations in volatile organic compounds(VOCs)among widely cultivated japonica rice varieties in China and offer novel perspectives on flavor formation during rice-based beer brewing,nine prevalent Ch...To elucidate the variations in volatile organic compounds(VOCs)among widely cultivated japonica rice varieties in China and offer novel perspectives on flavor formation during rice-based beer brewing,nine prevalent Chinese japonica rice variaties were selected as experimental materials.Comprehensive analyses were conducted to investigate three key aspects:differences in VOCs among the selected japonica rice varieties,the retention of rice VOCs after beer brewing,and the influence of rice additives on beer sensory characteristics.Results showed that the total contents of VOCs in Wuyoudao 4(WYD4)and Nangeng 9108(NG9108)were significantly higher than those in the other varieties(P<0.05).The popcorn-flavor compound 2-acetyl-1-pyrroline(2-AP)was detected in Suigeng 27(SG27,26.80 ng/g),WYD4(25.25 ng/g),NG9108(21.18 ng/g),and Suigeng 18(SG18,11.62 ng/g),with the levels in the first three varieties significantly higher than those in SG18.Circular heatmap analysis classified the nine japonica varieties into three major categories:fragrant japonica from North China(WYD4),fragrant japonica from South China(NG9108),and others.Ten characteristic VOCs across the japonica varieties were identified by headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS).Using beer brewed with whole wheat as the control,we analyzed the VOCs and sensory characteristics of beer brewed with fragrant japonica rice as an additive.We found that rice VOCs were not detected in beer brewed with fragrant japonica rice as an additive.Adding rice promoted the formation of banana-like flavors and reduced the beer’s richness and mellowness.展开更多
Objective:To analyze the clinical effect of sensory integration training combined with cognitive training in the rehabilitation treatment of children with mental retardation.Methods:A total of 120 children with mental...Objective:To analyze the clinical effect of sensory integration training combined with cognitive training in the rehabilitation treatment of children with mental retardation.Methods:A total of 120 children with mental retardation who received rehabilitation intervention in our hospital from January 2022 to December 2025 were selected and divided into a control group and an experimental group,with 60 children in each group.The control group adopted a conventional rehabilitation training program;the experimental group adopted a combined sensory integration training and cognitive training program.The sensory integration ability,cognitive function,and daily living skills of children in the two groups were compared.Results:The sensory integration ability score of the experimental group(85.3±6.2)was significantly higher than that of the control group(72.1±7.5)(p<0.05);the cognitive function score(88.7±5.8)was significantly improved compared with that of the control group(76.4±6.9)(p<0.05);the daily living skills score(90.2±4.7)was significantly higher than that of the control group(80.5±5.3)(p<0.05).The social interaction ability of the experimental group reached 92.5%,which was significantly higher than that of the control group(81.3%)(p<0.05).Conclusion:Sensory integration training combined with cognitive training demonstrates favorable outcomes in the rehabilitation treatment of children with mental retardation,exhibiting a notable neurofunctional remodeling effect.It can optimize the multidimensional rehabilitation process,effectively enhance the comprehensive developmental potential of children,and hold significant clinical application value.展开更多
Spinal cord injury(SCI)is a debilitating ailment that leads to the loss of motor and sensory functions,often leaving the patient paralyzed below the injury site(Chen et al.,2013).Globally around 250,000-300,000 people...Spinal cord injury(SCI)is a debilitating ailment that leads to the loss of motor and sensory functions,often leaving the patient paralyzed below the injury site(Chen et al.,2013).Globally around 250,000-300,000 people are diagnosed with SCI annually(Singh et al.,2014),and while this number appears quite low,the effect that an SCI has on the patient’s quality of life is drastic,due to the current difficulties to comprehensively treat this illness.The cost of patient care can also be quite costly,amounting to an estimated$1.69 billion in healthcare costs in the USA alone(Mahabaleshwarkar and Khanna,2014).展开更多
Nonhuman primates are increasingly being used as animal models in neuroscience research.However,efficient neuronal tracing techniques for labeling motor neurons and primary sensory afferents in the monkey spinal cord ...Nonhuman primates are increasingly being used as animal models in neuroscience research.However,efficient neuronal tracing techniques for labeling motor neurons and primary sensory afferents in the monkey spinal cord are lacking.Here,by injecting the cholera toxin B subunit into the sciatic nerve of a rhesus monkey,we successfully labeled the motor neurons and primary sensory afferents in the lumbar and sacralspinal cord.Labeled alpha motor neurons were located in lamina IX of the L6–S1 segments,which innervate both flexors and extensors.The labeled primary sensory afferents were mainly myelinated Aβfibers that terminated mostly in laminae I and II of the L4–L7 segments.Together with the labeled proprioceptive afferents,the primary sensory afferents formed excitatory synapses with multiple types of spinal neurons.In summary,our methods successfully traced neuronal connections in the monkey spinal cord and can be used in spinal cord studies when nonhuman primates are used.展开更多
Disorders of consciousness(DoC),including coma,vegetative state,and minimally conscious state,present a spectrum of conditions characterized by impaired awareness and responsiveness due to severe brain injury.Conventi...Disorders of consciousness(DoC),including coma,vegetative state,and minimally conscious state,present a spectrum of conditions characterized by impaired awareness and responsiveness due to severe brain injury.Conventional interventions for DoC primarily focus on promoting conditions conducive to spontaneous neurological recovery including pharmacological treatments such as dopaminergic agents(e.g.,amantadine)and rehabilitative strategies including sensory stimulation programs and physical therapy.展开更多
Neural machine interface technology is a pioneering approach that aims to address the complex challenges of neurological dysfunctions and disabilities resulting from conditions such as congenital disorders,traumatic i...Neural machine interface technology is a pioneering approach that aims to address the complex challenges of neurological dysfunctions and disabilities resulting from conditions such as congenital disorders,traumatic injuries,and neurological diseases.Neural machine interface technology establishes direct connections with the brain or peripheral nervous system to restore impaired motor,sensory,and cognitive functions,significantly improving patients'quality of life.This review analyzes the chronological development and integration of various neural machine interface technologies,including regenerative peripheral nerve interfaces,targeted muscle and sensory reinnervation,agonist–antagonist myoneural interfaces,and brain–machine interfaces.Recent advancements in flexible electronics and bioengineering have led to the development of more biocompatible and highresolution electrodes,which enhance the performance and longevity of neural machine interface technology.However,significant challenges remain,such as signal interference,fibrous tissue encapsulation,and the need for precise anatomical localization and reconstruction.The integration of advanced signal processing algorithms,particularly those utilizing artificial intelligence and machine learning,has the potential to improve the accuracy and reliability of neural signal interpretation,which will make neural machine interface technologies more intuitive and effective.These technologies have broad,impactful clinical applications,ranging from motor restoration and sensory feedback in prosthetics to neurological disorder treatment and neurorehabilitation.This review suggests that multidisciplinary collaboration will play a critical role in advancing neural machine interface technologies by combining insights from biomedical engineering,clinical surgery,and neuroengineering to develop more sophisticated and reliable interfaces.By addressing existing limitations and exploring new technological frontiers,neural machine interface technologies have the potential to revolutionize neuroprosthetics and neurorehabilitation,promising enhanced mobility,independence,and quality of life for individuals with neurological impairments.By leveraging detailed anatomical knowledge and integrating cutting-edge neuroengineering principles,researchers and clinicians can push the boundaries of what is possible and create increasingly sophisticated and long-lasting prosthetic devices that provide sustained benefits for users.展开更多
Traumatic spinal cord injury(SCI)is a debilitating condition characterized by the impairment of neural circuits,leading to the loss of motor and sensory functions and accompanied by severe complications.Substantial re...Traumatic spinal cord injury(SCI)is a debilitating condition characterized by the impairment of neural circuits,leading to the loss of motor and sensory functions and accompanied by severe complications.Substantial research has reported the therapeutic potential of Omega-3 fatty acids for the central nervous system,particularly after traumatic SCI.Omega-3 fatty acids may contribute to improving SCI recovery through their anti-inflammatory,anti-oxidative,neurotrophic,and membrane integrity-preserving properties.These functions of Omega-3 fatty acids are primarily mediated via the activation of G protein-coupled receptor 120(GPR120),commonly known as the fish oil-specific receptor.Advancements in understanding of the molecular mechanisms of GPR120’s recognition of Omega-3 fatty acids and its downstream signaling mechanisms has significantly promoted research on the pharmacological potential of Omega-3 fatty acids and the development of highly selective and high-affinity alternatives.This review aims to provide in-depth analysis of the comprehensive therapeutic potential of Omega-3 fatty acids for SCI and its accompanying complications,and the prospects for developing novel drugs based on the recognition of Omega-3 fatty acids by GPR120.展开更多
Scallop adductor muscle has great popularity for raw consumption in Japan,but conventionally shucking live scallops with high vitality by knife requires skill and is time-consuming.Flash-boil shucking is a convenient ...Scallop adductor muscle has great popularity for raw consumption in Japan,but conventionally shucking live scallops with high vitality by knife requires skill and is time-consuming.Flash-boil shucking is a convenient shucking method in sushi restaurants for live scallops.However,the effects of this treatment on the quality of its main edible part,the adductor muscle,are not clear.This study was conducted to investigate the impact of flash-boil shucking on the quality of raw-edible scallop adductor muscle,focusing on flavor-enhancing components and ultrastructure.Thermal treatment could contribute to the formation of flavor-enhancing nucleotides in the external layer of the adductor muscle.Adenosine monophosphate content increased with the boiling time,which significantly increased to 1.47±0.42μmol/g in the 30 s-boiled group compared with 0.38±0.13μmol/g in the control group(p<0.05).The rapid adenosine monophosphate accumulation after boiling resulted in a faster accumulation of inosine and hypoxanthine during subsequent refrigeration,which could bring bitterness to aquatic products.Flash-boil shucking had no discernible effect on the proportion of free amino acids relevant to the flavor of scallop adductor muscle,despite the possibility of a reduction in total free amino acids.The external layer of the scallop adductor muscle could be hardened after flash-boil shucking.At the ultrastructural level,muscle fibers tend to aggregate transversely and contract longitudinally depending on the heating time.Flash-boil shucking is ideal for consuming the raw-edible scallop adductor muscle promptly.Flash-boil shucking treatment is recommended for households,restaurants,and small factories for treating scallops with high vitality.展开更多
FK506(Tacrolimus)is a systemic immunosuppressant approved by the U.S.Food and Drug Administration.FK506 has been shown to promote peripheral nerve regeneration,however,its precise mechanism of action and its pathways ...FK506(Tacrolimus)is a systemic immunosuppressant approved by the U.S.Food and Drug Administration.FK506 has been shown to promote peripheral nerve regeneration,however,its precise mechanism of action and its pathways remain unclear.In this study,we established a rat model of sciatic nerve injury and found that FK506 improved the morphology of the injured sciatic nerve,increased the numbers of motor and sensory neurons,reduced inflammatory responses,markedly improved the conduction function of the injured nerve,and promoted motor function recovery.These findings suggest that FK506 promotes peripheral nerve structure recovery and functional regeneration by reducing the intensity of inflammation after neuronal injury and increasing the number of surviving neurons.展开更多
Peripheral nerve injuries result in the rapid degeneration of distal nerve segments and immediate loss of motor and sensory functions;behavioral recovery is typically poor.We used a plasmalemmal fusogen,polyethylene g...Peripheral nerve injuries result in the rapid degeneration of distal nerve segments and immediate loss of motor and sensory functions;behavioral recovery is typically poor.We used a plasmalemmal fusogen,polyethylene glycol(PEG),to immediately fuse closely apposed open ends of severed proximal and distal axons in rat sciatic nerves.We have previously reported that sciatic nerve axons repaired by PEG-fusion do not undergo Wallerian degeneration,and PEG-fused animals exhibit rapid(within 2–6 weeks)and extensive locomotor recovery.Furthermore,our previous report showed that PEG-fusion of severed sciatic motor axons was non-specific,i.e.,spinal motoneurons in PEG-fused animals were found to project to appropriate as well as inappropriate target muscles.In this study,we examined the consequences of PEG-fusion for sensory axons of the sciatic nerve.Young adult male and female rats(Sprague–Dawley)received either a unilateral single cut or ablation injury to the sciatic nerve and subsequent repair with or without(Negative Control)the application of PEG.Compound action potentials recorded immediately after PEG-fusion repair confirmed conduction across the injury site.The success of PEG-fusion was confirmed through Sciatic Functional Index testing with PEG-fused animals showing improvement in locomotor function beginning at 35 days postoperatively.At 2–42 days postoperatively,we anterogradely labeled sensory afferents from the dorsal aspect of the hindpaw following bilateral intradermal injection of wheat germ agglutinin conjugated horseradish peroxidase.PEG-fusion repair reestablished axonal continuity.Compared to unoperated animals,labeled sensory afferents ipsilateral to the injury in PEG-fused animals were found in the appropriate area of the dorsal horn,as well as inappropriate mediolateral and rostrocaudal areas.Unexpectedly,despite having intact peripheral nerves,similar reorganizations of labeled sensory afferents were also observed contralateral to the injury and repair.This central reorganization may contribute to the improved behavioral recovery seen after PEG-fusion repair,supporting the use of this novel repair methodology over currently available treatments.展开更多
文摘The umbucajazeira is specie native to the Brazilian Northeast semiarid areas, which is economically explored based on the fruit. The fruit has a high agroindustrial potential, mainly for jam production. The aim of this study was to evaluate through sensorial analysis, two formulations of umbu-caja jams: a dietetic one with xylitol, used as an option for substitution of the sugars, and a conventional one. The proportion of 50:50:0.5 (pulp/sugar/pectin or pulp/xylitol/pectin) was used for jam processing. The mixture was concentrated up to reach 65°Brix. The jams were evaluated by 50 non-trained tasters, through a hedonic scale of nine points, whereas the following attributes were used: appearance, color, flavor, aroma and texture. The results of the physical and physicochemical analysis showed that the characteristics of jams prepared with sucrose are close to the ones made with xylitol, except for the total sugars and the energetic value. The jams had pH values ranging between 2.37 and 2.92;titratable acidity varying between 0.56 and 0.78 g citric acid/100 g pulp;soluble solids ranging between 60.92°and 65.08°Brix, respectively. A tendency for yellow color was noticed by the color analysis. Jam diet had the highest scores for appearance (7.4 - 7.7). No significant differences (p > 0.05) were obtained to flavor and texture. The fruit of the umbucajazeira showed to be adequate for jam manufature since they had good sensorial acceptance. The use of xylitol was satisfactory for obtaining a product with jam characteristics similar to the conventional jam, but with lower energetic value.
文摘Sweet potatoes have become a research focus in recent years, due to their particular nutritional and functional qualities. Considering yoghurt is one of the most popular dairy products, sweet potato supplementation will play a significant impact on the produced yoghurt texture it will also add attractive orange colour to the final product. The article focused on the replacement of the stabilizers used in the manufacture of yoghurt with sweet potato flour dehydrated in a lab (SPFL) due to its functional features and a less expensive alternative and the improvement of yoghurt colour due to the presence of anthocyanin pigment. In order to reach these goals, experimental yoghurt was fortified with 0, 0.5, 1, 2, and 4 g SPFL/100g cow milk (%) and stored at 4°C for 14 days. The obtained data were then compared with commercial yoghurt samples (CS1, CS2, CS3, and CS4). Sensory evaluation revealed that the 2% SPFL, CS1, and CS3 obtained higher scores than the other treatments. The fat content of the yoghurts was identical whereas, the other physicochemical parameters and water holding capacity (WHC %) levels varied. SPFL supplementation had a significant impact on the rheological properties of yoghurt production, allowing sweet potato flour to replace the industrial stabiliser. Scanning Electron Micrograph (SEM) of yoghurt enriched with SPFL revealed denser and smaller gaps, as well as the presence of sweet potato globules embedded in and attached to the gel matrix. The results obtained in the present research imply that sweet potatoes can be used to produce a kind of cohesive and gummy yoghurt that can be used instead of industrial stabilizers.
文摘Sensorial information is very difficult to elicit, to represent and to manage because of its complexity. Fuzzy logic provides an interesting means to deal with such information, since it allows us to represent imprecise, vague or incomplete descriptions, which are very common in the management of subjective information. Aggregation methods proposed by fuzzy logic are further useful to combine the characteristics of the various components of sensorial information.
文摘This study aimed to investigate the effect of castration on the sensory and instrumental qualities of the longisssimus dorsi muscle of Brahman. Fifty animals （25 Brahman castrated and 25 uncastrated） were fed with forage and finished with forage and a commercial feed. The sensory analysis was performed by a seven-member sensory panel that had been trained. The panel evaluated the juiciness, myofibril tenderness, overall tenderness, connective tissue amount and flavor intensity of each sample according to an 8-point scale. The steaks that were to be used in the instrumental analysis were frozen, thawed, and cooked just like those used in the sensory analysis test. In order to assess shear force, the steaks were cooled 2 h at room temperature. Each strip was sheared once with a Warner-Bratzler ceil, and an average shear force value was calculated and recorded for each steak. Water retention capacity was measured as weight loss during cooking. Steaks used for shear force analysis were weighted before and after cooking. Significant differences were observed （P 〈 0.05） among sensory attributes, shear force, and cooking loss values in the beef of castrated and uncastrated. Both the panel and the consumers were able to detect differences in sensory characteristics between castrated and uncastrated, with the ratings favoring the castrated. The Warner-Bratzler device was also able to detect differences in tenderness between both groups, with steer beef having lower shear force and cooking loss values.
文摘Since 2015 the methodology of the harmony value in the framework of the official organoleptic assessment has been accredited by the German authorities. It initiated additional background for this parameter which is set on top of the Official Paneltest （Standard IOC/T15/Reg. （EWG） 2568/91 in its actual version） which classifies Olive oil in the relevant classifications ＂extra virgin＂, ＂virgin＂ or ＂virgin lampante＂. This study will proof the possible accuracy of this additional parameter ＂harmony/balance＂ and the benefits which arise with this additional parameter for all stakeholders. The German Olive Oil Panel （DOP） is practicing this extended methodology for the sensory evaluation of extra virgin olive oil since 2003. In addition to the verification of the category ＂extra virgin＂ the Panel is continuously training for additional descriptors used to appraise the quality-discrimination for this category. But in case the panel decides for a valid median of a defect the panel supervisor （PSV） will set the harmony level to zero. In the focus is the additional attribute called ＂harmony＂ （in some world areas called ＂balance＂--both mean a quantification of the specific overall quality with one single parameter） which is responsible for this advancement in the methodological approach. Using ＂harmony/balance＂ （H/B） as a quality-factor, the discrimination between bad, average, good, very good and premium quality within the category of EVOO became possible. ＂Harmony＂ includes olfactory, tactile and kinesthetic stimuli and is evaluated on a bipolar 100 mm scale, which leads to this parameter from ＂average＂ in the center to ＂complex/harmonious＂ on one side or to ＂totally disharmonious＂ on the other side. In the study at hand we are able to prove the development of qualities in the framework of the accredited Panel in German speaking countries over more than 10 years. In this study the development of the increasing quality can be proved in yearly figures of the DOP. The trend could be disturbed however in case of climatological circumstances or orders from outside Germany with over proportional low qualities. The official organoleptic assessment method of IOC/EC separates defect free from defected olive oils and is marking the olive oils with a relevant label of classification （EV, V, Lampant）. The additional step to evaluate the harmony value----carried out by the same panel during the same procedure--is quantifying the category of EVOO in relevant quality sectors. This study shows on one side the progress of this method in German speaking countries and their supporting companies. On the other side it revealed the quality problems which arise in markets like the private label/low price （PL/LP） sections in other countries of the European Union. This important market segment covers today about 75%-80% of the market. The IGO study （2015） proved that from 70 samples out of 16 European countries 58.5% （41 samples） have been analyzed as defect; only 41.5% （29 samples） matched the classification EVOO. And from these 29 samples 18 have been evaluated with the additional parameter ＂harmony/balance＂ as ＂lower standard＂ or ＂not sufficient＂. The long experience with this additional parameter is able to stabilize and quantify the quality of EVOO in favor of all stakeholders.
文摘Conilon coffee represents almost 20% of all coffee production in the Brazilian territory;however, it is inexpressive in relation to the sensory quality when compared to Arabica coffee. It is noteworthy that the coffee from the species Coffea canephora PIERRE has a denser sensorial profile, is less sweet, less acidic and with strong pronunciation of the body at the time of tasting. This study has unprecedentedly applied the use of starter cultures (yeast) to optimize and modify the metabolic pathways and consequently the sensorial quality perceived by Q-graders. The experiments were conducted in a randomized block design with five replicates, in the 3 × 4 factorial scheme, with three fermentation times—24, 48 and 72 hours and four wet processing tests—Washed, Yeast fermentation, Fully washed without yeast and Fully washed with yeast. The sensorial results indicate a new perspective for the application of wet processing with starter cultures for Conilon coffee. They indicate gains in sensory scale, opening a new phase of studies on spontaneous and induced fermentation for Conilon coffee in Brazil and worldwide.
基金supported by grant from the National Key Technology Support Program of the Ministry of Science and Technology of China(No.2021ZD0203204)。
文摘Pseudounipolar neurons in the dorsal root ganglia(DRG),as the central nodes of primary sensory afferents,possess a distinctive T-junction that is not merely a morphological peculiarity but also performs complex roles in rapid,multiplexed shunting and regulation of sensory signals.This specialized geometry enables separation,filtering,and feedback regulation of neuronal signals,thereby coordinating peripheral and central responses at multiple levels.Recent advances,including spatial transcriptomics,single-cell sequencing,super-resolution microscopy,organoid models,and novel electrophysiological methods,have permitted more precise dissection of the T-junction's molecular composition,ion-channel distribution,and electrophysiological properties.Here,we review current knowledge of the T-junction's developmental regulation and multilayered molecular networks,and we detail its functional alterations in both physiological signaling and pathological pain states,with particular emphasis on ion-channel modulation,signal attenuation,and selective transmission mechanisms.Finally,we discuss contemporary pain-intervention approaches and prospects for precision-targeted therapies,aiming to provide a theoretical foundation for future studies in pain physiology and clinical translation.
基金funded by a grant of the Deutsche Forschungsgemeinschaft(DFG)(SFB 1348,B5)to CK.
文摘Peripheral sensory neurons perceive external signals and convey signals to the central nervous system(CNS).Information transmission occurs via often extremely long axons and timely reactions of the animal require a fast conductance velocity.This not only depends on axonal diameter and insulation by glial processes,but it requires the structural integrity of the axon.
基金Supported by Tangshan Talent Funding Project in 2025(B202304018).
文摘With the improvement of living standards and the shift in societal consumption attitudes,consumers demand for the quality of aquatic products is increasingly stringent.Freshness and quality have become primary factors determining consumers purchasing decisions.However,due to the high moisture content,active endogenous enzymes,and rich nutrients in aquatic products,both fresh and processed products are highly susceptible to quality deterioration during procurement,distribution,and storage,which leads to a significant decline in sensory quality and nutritional value,while also compromising safety.Today,the consumption of high-quality aquatic products has become a prevailing trend.This paper reviewed the methods for freshness evaluation and quality grading of aquatic products in terms of sensory and nutritional aspects,aiming to support the market circulation principle of"higher price for better quality"and"price based on quality",and better meeting consumer demands.Therefore,it is imperative to enhance the analysis and evaluation of aquatic product quality and to continuously refine assessment systems and methods,which is crucial for promoting industry transformation and fostering a healthy market-consumer economic cycle.
基金National Natural Science Foundation of China(Grant No.52525504)Emerging Frontiers Cultivation Program of Tianjin University Interdisciplinary Center.
文摘Tactile feedback is critical for human interaction with external information.Similarly,tactile feedback can enrich the user's sensations when using prosthesis.To explore a potential scheme for tactile feedback,this study applied a non-inva-sive Transcutaneous Electrical Nerve Stimulation(TENS)to elicit tactile sensations in the hand,which involved median nerve,ulnar nerve,and radial nerve.Ten able-bodied subjects(8 males,2 females)were recruited to participate in the study.An array of 4×2 electrodes was positioned on the medial aspect of the brachii muscle's short head in the upper arm,which is in proximity to the median nerve,ulnar nerve,and radial nerve.Different electrode pairs were randomly selected to elicit distinct sensations at various positions on the hand,and the subjects reported the sensory areas.Then,the sensory areas and sensory thresholds were confirmed through psychophysical methods.According to the experimental results,tactile sensations were elicited at different locations on the subjects'hand through TENS of different electrode pairs.All subjects reported extensive and detailed sensory areas in the fingers,palm,and dorsum,corresponding to the sensory innervation areas of different nerves.The study effectively demonstrated the ability of TENS in evoking tactile feedback in the hand,paving the way for future optimization and development of prosthetic hands.
基金supported by the Natural Science Foundation of Zhejiang Province,China(Grant No.LTGN24C020004)the Enterprise Cooperation Project,China(Grant No.HRJYH-202330)+1 种基金the Zhejiang Province Pioneer and Bellwethers Research&Development Project of Science and Technology,China(Grant No.2023C02014)the Central Public-Interest Scientific Institution Basal Research Fund,China(Grant No.CPSIBRFCNRRI-202303).
文摘To elucidate the variations in volatile organic compounds(VOCs)among widely cultivated japonica rice varieties in China and offer novel perspectives on flavor formation during rice-based beer brewing,nine prevalent Chinese japonica rice variaties were selected as experimental materials.Comprehensive analyses were conducted to investigate three key aspects:differences in VOCs among the selected japonica rice varieties,the retention of rice VOCs after beer brewing,and the influence of rice additives on beer sensory characteristics.Results showed that the total contents of VOCs in Wuyoudao 4(WYD4)and Nangeng 9108(NG9108)were significantly higher than those in the other varieties(P<0.05).The popcorn-flavor compound 2-acetyl-1-pyrroline(2-AP)was detected in Suigeng 27(SG27,26.80 ng/g),WYD4(25.25 ng/g),NG9108(21.18 ng/g),and Suigeng 18(SG18,11.62 ng/g),with the levels in the first three varieties significantly higher than those in SG18.Circular heatmap analysis classified the nine japonica varieties into three major categories:fragrant japonica from North China(WYD4),fragrant japonica from South China(NG9108),and others.Ten characteristic VOCs across the japonica varieties were identified by headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS).Using beer brewed with whole wheat as the control,we analyzed the VOCs and sensory characteristics of beer brewed with fragrant japonica rice as an additive.We found that rice VOCs were not detected in beer brewed with fragrant japonica rice as an additive.Adding rice promoted the formation of banana-like flavors and reduced the beer’s richness and mellowness.
基金Baoding Science and Technology Plan Project(Project No.:2541ZF307)。
文摘Objective:To analyze the clinical effect of sensory integration training combined with cognitive training in the rehabilitation treatment of children with mental retardation.Methods:A total of 120 children with mental retardation who received rehabilitation intervention in our hospital from January 2022 to December 2025 were selected and divided into a control group and an experimental group,with 60 children in each group.The control group adopted a conventional rehabilitation training program;the experimental group adopted a combined sensory integration training and cognitive training program.The sensory integration ability,cognitive function,and daily living skills of children in the two groups were compared.Results:The sensory integration ability score of the experimental group(85.3±6.2)was significantly higher than that of the control group(72.1±7.5)(p<0.05);the cognitive function score(88.7±5.8)was significantly improved compared with that of the control group(76.4±6.9)(p<0.05);the daily living skills score(90.2±4.7)was significantly higher than that of the control group(80.5±5.3)(p<0.05).The social interaction ability of the experimental group reached 92.5%,which was significantly higher than that of the control group(81.3%)(p<0.05).Conclusion:Sensory integration training combined with cognitive training demonstrates favorable outcomes in the rehabilitation treatment of children with mental retardation,exhibiting a notable neurofunctional remodeling effect.It can optimize the multidimensional rehabilitation process,effectively enhance the comprehensive developmental potential of children,and hold significant clinical application value.
基金supported by the Irish Research Council under the Government of Ireland Postdoctoral Fellowship Project ID-GOIPD/2023/1431(to AS).
文摘Spinal cord injury(SCI)is a debilitating ailment that leads to the loss of motor and sensory functions,often leaving the patient paralyzed below the injury site(Chen et al.,2013).Globally around 250,000-300,000 people are diagnosed with SCI annually(Singh et al.,2014),and while this number appears quite low,the effect that an SCI has on the patient’s quality of life is drastic,due to the current difficulties to comprehensively treat this illness.The cost of patient care can also be quite costly,amounting to an estimated$1.69 billion in healthcare costs in the USA alone(Mahabaleshwarkar and Khanna,2014).
基金supported by a grant from Ministry of Science and Technology China,No.2022ZD0204704(to WW)the National Natural Science Foundation of China,No.82301572(to XZ)the China Postdoctoral Science Foundation,No.2023M731202(to XZ)。
文摘Nonhuman primates are increasingly being used as animal models in neuroscience research.However,efficient neuronal tracing techniques for labeling motor neurons and primary sensory afferents in the monkey spinal cord are lacking.Here,by injecting the cholera toxin B subunit into the sciatic nerve of a rhesus monkey,we successfully labeled the motor neurons and primary sensory afferents in the lumbar and sacralspinal cord.Labeled alpha motor neurons were located in lamina IX of the L6–S1 segments,which innervate both flexors and extensors.The labeled primary sensory afferents were mainly myelinated Aβfibers that terminated mostly in laminae I and II of the L4–L7 segments.Together with the labeled proprioceptive afferents,the primary sensory afferents formed excitatory synapses with multiple types of spinal neurons.In summary,our methods successfully traced neuronal connections in the monkey spinal cord and can be used in spinal cord studies when nonhuman primates are used.
文摘Disorders of consciousness(DoC),including coma,vegetative state,and minimally conscious state,present a spectrum of conditions characterized by impaired awareness and responsiveness due to severe brain injury.Conventional interventions for DoC primarily focus on promoting conditions conducive to spontaneous neurological recovery including pharmacological treatments such as dopaminergic agents(e.g.,amantadine)and rehabilitative strategies including sensory stimulation programs and physical therapy.
基金supported in part by the National Natural Science Foundation of China,Nos.81927804(to GL),82260456(to LY),U21A20479(to LY)Science and Technology Planning Project of Shenzhen,No.JCYJ20230807140559047(to LY)+3 种基金Key-Area Research and Development Program of Guangdong Province,No.2020B0909020004(to GL)Guangdong Basic and Applied Research Foundation,No.2023A1515011478(to LY)the Science and Technology Program of Guangdong Province,No.2022A0505090007(to GL)Ministry of Science and Technology,Shenzhen,No.QN2022032013L(to LY)。
文摘Neural machine interface technology is a pioneering approach that aims to address the complex challenges of neurological dysfunctions and disabilities resulting from conditions such as congenital disorders,traumatic injuries,and neurological diseases.Neural machine interface technology establishes direct connections with the brain or peripheral nervous system to restore impaired motor,sensory,and cognitive functions,significantly improving patients'quality of life.This review analyzes the chronological development and integration of various neural machine interface technologies,including regenerative peripheral nerve interfaces,targeted muscle and sensory reinnervation,agonist–antagonist myoneural interfaces,and brain–machine interfaces.Recent advancements in flexible electronics and bioengineering have led to the development of more biocompatible and highresolution electrodes,which enhance the performance and longevity of neural machine interface technology.However,significant challenges remain,such as signal interference,fibrous tissue encapsulation,and the need for precise anatomical localization and reconstruction.The integration of advanced signal processing algorithms,particularly those utilizing artificial intelligence and machine learning,has the potential to improve the accuracy and reliability of neural signal interpretation,which will make neural machine interface technologies more intuitive and effective.These technologies have broad,impactful clinical applications,ranging from motor restoration and sensory feedback in prosthetics to neurological disorder treatment and neurorehabilitation.This review suggests that multidisciplinary collaboration will play a critical role in advancing neural machine interface technologies by combining insights from biomedical engineering,clinical surgery,and neuroengineering to develop more sophisticated and reliable interfaces.By addressing existing limitations and exploring new technological frontiers,neural machine interface technologies have the potential to revolutionize neuroprosthetics and neurorehabilitation,promising enhanced mobility,independence,and quality of life for individuals with neurological impairments.By leveraging detailed anatomical knowledge and integrating cutting-edge neuroengineering principles,researchers and clinicians can push the boundaries of what is possible and create increasingly sophisticated and long-lasting prosthetic devices that provide sustained benefits for users.
基金supported by the National Key Research and Development Project of Stem Cell and Transformation Research(2019YFA0112100)Taishan Scholars Programof Shandong Province-Young Taishan Scholars(tsqn201909197)+1 种基金Cutting Edge Development Fund of Advanced Medical Research Institute(Shandong University)National Natural Science Foundation of China(82220108005)。
文摘Traumatic spinal cord injury(SCI)is a debilitating condition characterized by the impairment of neural circuits,leading to the loss of motor and sensory functions and accompanied by severe complications.Substantial research has reported the therapeutic potential of Omega-3 fatty acids for the central nervous system,particularly after traumatic SCI.Omega-3 fatty acids may contribute to improving SCI recovery through their anti-inflammatory,anti-oxidative,neurotrophic,and membrane integrity-preserving properties.These functions of Omega-3 fatty acids are primarily mediated via the activation of G protein-coupled receptor 120(GPR120),commonly known as the fish oil-specific receptor.Advancements in understanding of the molecular mechanisms of GPR120’s recognition of Omega-3 fatty acids and its downstream signaling mechanisms has significantly promoted research on the pharmacological potential of Omega-3 fatty acids and the development of highly selective and high-affinity alternatives.This review aims to provide in-depth analysis of the comprehensive therapeutic potential of Omega-3 fatty acids for SCI and its accompanying complications,and the prospects for developing novel drugs based on the recognition of Omega-3 fatty acids by GPR120.
基金supported by the Japan Society for the Promotion of Science(No.19H05611).
文摘Scallop adductor muscle has great popularity for raw consumption in Japan,but conventionally shucking live scallops with high vitality by knife requires skill and is time-consuming.Flash-boil shucking is a convenient shucking method in sushi restaurants for live scallops.However,the effects of this treatment on the quality of its main edible part,the adductor muscle,are not clear.This study was conducted to investigate the impact of flash-boil shucking on the quality of raw-edible scallop adductor muscle,focusing on flavor-enhancing components and ultrastructure.Thermal treatment could contribute to the formation of flavor-enhancing nucleotides in the external layer of the adductor muscle.Adenosine monophosphate content increased with the boiling time,which significantly increased to 1.47±0.42μmol/g in the 30 s-boiled group compared with 0.38±0.13μmol/g in the control group(p<0.05).The rapid adenosine monophosphate accumulation after boiling resulted in a faster accumulation of inosine and hypoxanthine during subsequent refrigeration,which could bring bitterness to aquatic products.Flash-boil shucking had no discernible effect on the proportion of free amino acids relevant to the flavor of scallop adductor muscle,despite the possibility of a reduction in total free amino acids.The external layer of the scallop adductor muscle could be hardened after flash-boil shucking.At the ultrastructural level,muscle fibers tend to aggregate transversely and contract longitudinally depending on the heating time.Flash-boil shucking is ideal for consuming the raw-edible scallop adductor muscle promptly.Flash-boil shucking treatment is recommended for households,restaurants,and small factories for treating scallops with high vitality.
基金supported by the National Natural Science Foundation of China,No.81971177(to YK)the Natural Science Foundation of Beijing,No.7222198(to NH)the Peking University People's Hospital Research and Development Fund,No.RDX2021-01(to YK)。
文摘FK506(Tacrolimus)is a systemic immunosuppressant approved by the U.S.Food and Drug Administration.FK506 has been shown to promote peripheral nerve regeneration,however,its precise mechanism of action and its pathways remain unclear.In this study,we established a rat model of sciatic nerve injury and found that FK506 improved the morphology of the injured sciatic nerve,increased the numbers of motor and sensory neurons,reduced inflammatory responses,markedly improved the conduction function of the injured nerve,and promoted motor function recovery.These findings suggest that FK506 promotes peripheral nerve structure recovery and functional regeneration by reducing the intensity of inflammation after neuronal injury and increasing the number of surviving neurons.
基金supported by the Department of Defense AFIRMⅢW81XWH-20-2-0029 grant subcontractLone Star Paralysis gift,UT POC19-1774-13 grant+1 种基金Neuraptive Therapeutics Inc.26-7724-56 grantNational Institutes of Health R01-NS128086(all to GDB)。
文摘Peripheral nerve injuries result in the rapid degeneration of distal nerve segments and immediate loss of motor and sensory functions;behavioral recovery is typically poor.We used a plasmalemmal fusogen,polyethylene glycol(PEG),to immediately fuse closely apposed open ends of severed proximal and distal axons in rat sciatic nerves.We have previously reported that sciatic nerve axons repaired by PEG-fusion do not undergo Wallerian degeneration,and PEG-fused animals exhibit rapid(within 2–6 weeks)and extensive locomotor recovery.Furthermore,our previous report showed that PEG-fusion of severed sciatic motor axons was non-specific,i.e.,spinal motoneurons in PEG-fused animals were found to project to appropriate as well as inappropriate target muscles.In this study,we examined the consequences of PEG-fusion for sensory axons of the sciatic nerve.Young adult male and female rats(Sprague–Dawley)received either a unilateral single cut or ablation injury to the sciatic nerve and subsequent repair with or without(Negative Control)the application of PEG.Compound action potentials recorded immediately after PEG-fusion repair confirmed conduction across the injury site.The success of PEG-fusion was confirmed through Sciatic Functional Index testing with PEG-fused animals showing improvement in locomotor function beginning at 35 days postoperatively.At 2–42 days postoperatively,we anterogradely labeled sensory afferents from the dorsal aspect of the hindpaw following bilateral intradermal injection of wheat germ agglutinin conjugated horseradish peroxidase.PEG-fusion repair reestablished axonal continuity.Compared to unoperated animals,labeled sensory afferents ipsilateral to the injury in PEG-fused animals were found in the appropriate area of the dorsal horn,as well as inappropriate mediolateral and rostrocaudal areas.Unexpectedly,despite having intact peripheral nerves,similar reorganizations of labeled sensory afferents were also observed contralateral to the injury and repair.This central reorganization may contribute to the improved behavioral recovery seen after PEG-fusion repair,supporting the use of this novel repair methodology over currently available treatments.
