Storage time affects the level and diagnostic efficacy of plasma biomarkers for neurodegenerative diseases

Several promising plasma biomarker proteins,such as amyloid-β(Aβ),tau,neurofilament light chain,and glial fibrillary acidic protein,are widely used for the diagnosis of neurodegenerative diseases.However,little is known about the long-term stability of these biomarker proteins in plasma samples stored at-80°C.We aimed to explore how storage time would affect the diagnostic accuracy of these biomarkers using a large cohort.Plasma samples from 229 cognitively unimpaired individuals,encompassing healthy controls and those experiencing subjective cognitive decline,as well as 99 patients with cognitive impairment,comprising those with mild cognitive impairment and dementia,were acquired from the Sino Longitudinal Study on Cognitive Decline project.These samples were stored at-80°C for up to 6 years before being used in this study.Our results showed that plasma levels of Aβ42,Aβ40,neurofilament light chain,and glial fibrillary acidic protein were not significantly correlated with sample storage time.However,the level of total tau showed a negative correlation with sample storage time.Notably,in individuals without cognitive impairment,plasma levels of total protein and tau phosphorylated protein threonine 181(p-tau181)also showed a negative correlation with sample storage time.This was not observed in individuals with cognitive impairment.Consequently,we speculate that the diagnostic accuracy of plasma p-tau181 and the p-tau181 to total tau ratio may be influenced by sample storage time.Therefore,caution is advised when using these plasma biomarkers for the identification of neurodegenerative diseases,such as Alzheimer's disease.Furthermore,in cohort studies,it is important to consider the impact of storage time on the overall results.

Effect of Storage Time on Main Quality Indicators of Cotton

The quality indicators of cotton will change during storage.Taking the 5.89 million t of Xinjiang cotton from 2016 to 2021 as a sample,this paper analyzed the main fiber quality indicator data of warehouse-in and warehouse-out cotton for storage of 1.5,3.0,4.0,5.0,6.0,and 7.0 years.It was found that the color grade of cotton decreased with the extension of storage time.The cotton with storage time of 5.0 years mainly changed from white cotton grade 2 and white cotton grade 3 to light yellow stained cotton grade 1 and yellow stained cotton grade 1.Among them,the increase of light yellow stained cotton grade 1 was the largest,and the change to yellow stained cotton grade 1 was the largest at the storage 6.0-7.0 years.In addition,there were no significant changes in moisture regain,Micronaire value,upper half mean length,length uniformity index and fiber strength.

Effects of Cooking Temperature and Storage Time on the Quality of Macadamia Nut Oil

The purpose is to study the influence of cooking and storage habits on the quality of macadamia nut oil,so as to provide reference for macadamia nut processingenterprises and consumers.Macadamia oil was treated at 100℃,200℃,300℃,microwave heating,45℃constant temperature storage,natural light for different times,and its acid value,peroxide value,squalene,sterol and fatty acid content were detected according to the national standard method.The results showed that the acid value and peroxide value increased with time.The acid value and peroxide value of macadamia oil cooked at 300℃and stored under natural light were higher than those heated by microwave and stored at 45℃,and increased rapidly with the increase of cooking and light time.The acid value was as high as 0.77 mg/g,with an increase of 63.8%,and the peroxide value was as high as 6.18 mg/g,with an increase of 43.7%.As for squalene,it decreased in varying degrees with heating time and storage time.Squalene in macadamia oil cooked at 300℃and stored under natural light were lower than those heated by microwave and stored at 45℃constant temperature,respectively,and decreased rapidly with the increase of cooking and light time,with the reduction ranges of 38.6%and28.4%respectively;Stigmasterol was not detected in macadamia oil.But in macadamia oil the content ofβ-sitosterol was 0.132 g/100 g,and the content did not change significantly in each treatmentgroup.In the experimental treatment group,the content of fatty acids in macadamia oil had different trends.After treatment at 300℃for 20 minutes,the content of oleic acid decreased by 75.66%,the content of palmitic acid decreased by 75.28%,and thecontent of palmitic acid decreased by 74.12%.In conclusion,low temperature heating,microwave heating and storage away from light can better preserve the quality of macadamia oil,this study will provide a theoretical basisfor the rational utilization of macadamia oil as cooking oil.

Comparison of pH Value, TBA Value, Glycogen and Lactic Acid Content in Muscle of Landrace and Yorkshire under Different Storage Time and Conditions

In order to assess the meat quality under different storage time and conditions, the pH value, TBA value, glycogen and lactic acid content in muscle of Landrace and Yorkshire were measured. The results showed that within 10 h post slaughtering, post slaughtering time had extremely significant influence on pH value and lactic acid content of Landrace, but had no significant influence on glycogen content and TBA value. On the other hand, post slaughtering time had extremely significant influence on pH value of Yorkshire, but had no significant influence on glycogen, lactic acid content and TBA value. The pH values of Yorkshire at 3, 5 and 10 h post slaughtering were 5.21% （ P 〈 0.01 ）, 5.64% （ P 〈 0.05 ） and 5.59% （ P 〈 0.05 ） higher than those of Landrace, respectively ; the lactic acid content in muscle of Landrace at 10 h post slaughtering was 56.04% （P 〈0.05） higher than that of Yorkshire; the TBA value in muscle of Yorkshire at 10 h post slaughtering was 89. 19% （P 〈 0.01 ） higher than that of Landrace; there was no significant difference in glycogen content between Yorkshire and Landrace. When pork stored at 4℃, storage time had no significant influence on pH value and glycogen content in muscle of Landrace, but had significant influence on drip loss, lactic acid content and TBA value ; storage time had no significant influence on pH value, glycogen content and TBA value in muscle of Yorkshire, but extremely significant influence on drip loss and significant influence on lactic acid content. The pH value in muscle of Yorkshire at 24 h post storage at 4℃ was 6.56% （P 〈0.05） higher than that of Landrace; the glycogen contents in muscle of Landrace at 24, 48, 72, 96, 120 and 144 h post storage at 4℃ were 84.90% （P〈0.05）,78.40% （P〈0.01）, 101.87% （P〈0.05）, 83.80% （P〈0.05）, 83.59% （P〈 0.05）and67.25% （P〈0.01）higher than those of York-shire, respectively; the drip loss of Landrace at 72 h post storage and TBA value at 144 h post storage were 55.70% （ P 〈 0.05 ） and 141.33 % （ P 〈 0.01 ） higher than those of Yorkshire, respectively; there was no significant difference in glycogen content between Yorkshire and Landrace. When pork stored at -20℃, storage time had significant influence on TBA value in muscle of Landrace, but had no significant influence on pH value, thawing water loss rate, glycogen and lactic acid content; storage time had no significant impact on pH value, thawing water loss rate, glycogen content and TBA value in muscle of Yorkshire, and had significant influence on lactic acid content. The pH value in muscle of Yorkshire at 24 h post storage at - 20℃ was 5.43 % （ P 〈 0.05 ） higher than that of I.andrace ; the glycogen contents in muscle of Landrace at 24, 48, 72, 96, 120 h post storage at - 20℃ were 85.08% （ P 〈0. 05 ）, 108.66% （ P 〈 0.01 ）, 72.69% （ P 〈 0.05 ）, 90.31% （ P 〈 0.01 ）, 70.38% （ P 〉 0.05 ） higher than those of Yorkshire, respectively ; the thawing water loss rates of Landrace at 24 and 72 h were 160.14% （ P 〈 0.05 ） and 74.32% （ P 〈 0.05 ） higher than those of Yorkshire, respectively ; there was no significant difference in lactic acid content and TBA value at the same time point between Yorkshire and Landrace.

Effects of Storage Time on External and Internal Characteristics of Lutein Enriched Eggs

In this paper, the effects of storage time on the external and internal characteristics of lutein enriched eggs were studied. A total of 330 lutein eggs were stored at room temperature （30℃） for periods of 0, 3, 5, 7, 9, 11, 13, 15, 17, 19 and 21 d, respectively. At the end of each storage period, 30 lutein eggs were evaluated for egg quality. Storage time from 0 d to 21 d did not affect the eggshell thickness, shell ratio and yolk color （P 〉 0.05）. The effect of days in storage was statistically significant on the albumen ratio and Haugh unit （P 〈 0.05）, both of which decreased with increasing days of storage. Conversely, egg water loss and the yolk ratio increased with increasing days of storage （P 〈 0.05）. At the end of storage, the lutein value in the eggs was close to the value at the beginning of storage. The results indicated that storage time did not produce an adverse effect on the eggshell thickness, shell ratio, yolk color and concentration of lutein in lutein enriched eggs.

Effect of Glutathione and Storage Time on Rheological Properties of Per-proofed Frozen Dough

The effect of reduced glutathione (GSH) on fresh and pre-proofed frozen dough rheological properties were investigated using dynamic stress rheometry and small scale extensibility with the addition of three levels (80×10-6, 160× 10-6 and 240×10-6 GSH) and six storage times (0 and 1 day, 2, 4, 6 and 8 weeks). Three relaxation times (1, 13 and 26min) after loading the dough in the rheometer were used to determine storage (G’) and loss (G”) moduli. Correlations for G’ (r=0.678 and 0.622 at 0.05, and 10Hz, respectively) and G” (r=0.699, and 0.690 at 0.05, and 10Hz, respectively) were observed with the area under the extension curve at 26 min relaxation time. The addition of GSH to fresh dough reduced G’ (16.4% to 55.9%) and G” (13.7% to 52.2%). Freezing and frozen storage caused increase in G’ and G”. The addition of GSH reduced dough strength indicated by the reduction in maximum resistance to extension (Rmax) and the ratio of maximum resistance to extensibility (Rmax/E). The reduction in Rmax across all relaxation times ranged from 16.2% to 59.4%. An increase in dough extension (E) was observed with 240×10-6 GSH at all frozen storage and rest period times. Addition of GSH caused an increase of liquid phase (30.6% to 35.3%) in fresh dough and frozen dough (10.3% to 20.7%) after one day frozen storage. Negative correlations of water content in the solid phase with dough extensibility and area under the extensibility curve were found (r=-0.594 and-0.563, respectively, p<0.001). This suggests a loss of dough extensibility and strength as the water holding capacity of the dough components changes during frozen storage.

Study on Optimal Fermentation and Storage Time of Soybean Food （Thua-Nao）in Thailand

The soybean cultivar Tadang Muangpai was used to improve the productive quality of Thua-Nao and reduce the concentration of aflatoxin to less than 20 ppb. It was conducted at CMFCRC, Chiangmai, Thailand between Dec. 2006 and Mar. 2007. Soybean was boiled for 5 hours and then fermented at different time to create natural bacterial species, mainly Bacillus spp. Thua-Nao could be stored up to 90 days after in storage. Nutritional value, food value, and microorganisms content were investigated during fermentation and storage. Also, aflatoxin content of Thua-Nao was recorded during storage. The results showed that 3 days of soybean fermentation gave the best performance of Thua-Nao in term of nutritional value （protein = 47.12%）, food value, and content of Bacillus spp. （2.78 × 10^9 CFU/g）. Without being harmed from aflatoxin, Thua-Nao could be stored not more than 23 days in normal room （Tmax. = 33.9 ℃, Tmin. = 15.8 ℃） and not more than 36 days in climate-controlled room （Tmax. = 20 ℃, Tmin. = 15 ℃）.

Influence of Storage Time on Pollen Traits in Actinidia eriantha

We examined the influence of storage time on germinability and tube growth of freeze stored pollens collected from 25 wild male plants in Actinidia eriantha variety. Pollens were stored in freezer at - 20°C for six months and one year periods to determine changing at germinability in time. In vitro germination was conducted in certain cultural medium defined for Actinidia genus. The results showed that the germination percentages and tube lengths of genotypes decreased at the end of storage period. MH22, MH45, MH47, MH56, MH67, MH70, MH71, MH72, MH74, MH55 and MH61 genotypes were evaluated as vigor genotypes, because they maintained their viability and germination capability displaying statistically insignificant decreasing although their tube lengths significantly decreased except MH67. This investigation provided to determine some robust wild male germplasm resources in A. eriantha in point of durability of pollens against long term conservation for using at future pollination and breeding programs.

Manufacturer identification and storage time determination of “Dong'e Ejiao” using near infrared spectroscopy and chemometrics

We have developed a set of chemometric methods to address two critical issues in quality control of a precious traditional Chinese medicine （TCM）, Dong＇e Ejiao （DEE J）. Based on near infrared （NIR） spectra of multiple samples, the genuine manufacturer of DEE J, e.g. Dong＇e Ejiao Co., Ltd., was accurately identified among 21 suppliers by the fingerprint method using Hotelling T2, distance to Model X （DModX）, and similarity match value （SMV） as dis- criminate criteria. Soft independent modeling of the class analogy algorithm led to a misjudgment ratio of 6.2%, suggesting that the fingerprint method is more suitable for manufacturer identification. For another important feature related to clinical efficacy of DEE J, storage time, the partial least squares-discriminant analysis （PLS-DA） method was applied with a satisfactory misjudgment ratio （15.6%） and individual prediction error around 1 year. Our results demonstrate that NIR spectra comprehensively reflect the essential quality information of DEE J, and with the aid of proper chemometric algorithms, it is able to identify genuine manufacturer and determine accurate storage time. The overall results indicate the promising potential of NIR spectroscopy as an effective quality control tool for DEEJ and other precious TCM products.

Effects of Storage Methods and Time on Content of Nutrients in Biogas Slurry of Straw

To study the effects of different storage methods and time on content of nutrients in biogas slurry of straw, two storage methods were carried out on biogas slurry between open storage and airtight storage conditions at normal atmospheric temperature. The contents of N, P, K, and organic matter in biogas slurry of straw were determined in different storage times. The results showed that： during the pro-cess of biogas slurry storage, little change occurred in the content of the organic matter while the total content of N, P, K significantly declined; up to 50 days, the total content of N, P, K reduced to nearly 80%-90%. Because the contents of N, P, K in biogas slurry reduced less in airtight storage conditions so that a better re-sult was found on airtight storage methods than open storage methods in fertilizer field of biogas slurry of straw.

Fidelity of light storage in warm atomic gases at different storage time

The fidelity of light with arbitrary polarizations stored in a warm STRb atomic vapor at different storage time is studied. The exponential decay of regeneration efficiency with the storage time is observed and a detectable signal at 300-us storage time is still existed. The storage fidelity at different storage time is well maintained in our experiment.

The Effect of Storage Solutions on Mineral Content of Enamel

Purpose: This study evaluated the influence of different storage times and storage solutions on the mineral content of enamel. Methods: Ninety enamel slabs were randomly divided into 2 groups of 45: a 45-day group and a 90-day group. Each of these main groups was further subdivided into 9 experimental groups of 5 slabs, and each subgroup was stored in a different storage solution. The mean percentage weights of 5 elements (calcium, potassium, sodium, phosphorus, and magnesium) presented in each enamel slab was measured after storage using inductively coupled plasmaatomic emission spectrometry. Two-way analysis of variance (ANOVA) and Turkey’s honestly significant difference tests were used to analyze differences between the groups. Results: Storage conditions significantly affected the levels of calcium, potassium, sodium, and phosphorus (p 0.05). Storage procedures can significantly affect the calcium, potassium, sodium, and phosphorus contents of enamel.

Efficiency analysis of numerical integrations for finite element substructure in real-time hybrid simulation

Finite element（FE） is a powerful tool and has been applied by investigators to real-time hybrid simulations（RTHSs）. This study focuses on the computational efficiency, including the computational time and accuracy, of numerical integrations in solving FE numerical substructure in RTHSs. First, sparse matrix storage schemes are adopted to decrease the computational time of FE numerical substructure. In this way, the task execution time（TET） decreases such that the scale of the numerical substructure model increases. Subsequently, several commonly used explicit numerical integration algorithms, including the central difference method（CDM）, the Newmark explicit method, the Chang method and the Gui-λ method, are comprehensively compared to evaluate their computational time in solving FE numerical substructure. CDM is better than the other explicit integration algorithms when the damping matrix is diagonal, while the Gui-λ（λ = 4） method is advantageous when the damping matrix is non-diagonal. Finally, the effect of time delay on the computational accuracy of RTHSs is investigated by simulating structure-foundation systems. Simulation results show that the influences of time delay on the displacement response become obvious with the mass ratio increasing, and delay compensation methods may reduce the relative error of the displacement peak value to less than 5% even under the large time-step and large time delay.

Study on Biological Characteristics of Adelostemma gracillimum Seeds

The effects of temperature, light, pH value and storage time on germina- tion of Adelostemma gracillimum seeds were studied through germination experi- ment. The results showed that A. gracillimum seeds had no property of post-matu- ration dormancy; the optimum germination temperature was 25 ~C; no significant difference was found in germination rate of A. gracillimum seeds between light and dark conditions; A. gracillimum seeds showed a wide adaptability to pH, Le., they could germinate in the pH range of 2-10, and showed a higher germination rate in the pH range of 6-8. The optimum storage time for A. gracillimum seeds was 12 months.

Model for estimating the weight-loss ratio of damaged Korla fragrant pears

To predict the weight-loss ratio of Korla fragrant pears effectively,improve commodity value and study the variation laws of the weight-loss ratio of damaged fragrant pears during storage,this study predicted the weight-loss ratio of fragrant pears by utilizing the generalized regression neural network(GRNN),support vector regression(SVR),partial least squares regression(PLSR)and error back propagation neural network(BPNN).The prediction performances of GRNN,SVR,PLSR and BPNN models were compared comprehensively,and the optimal model was determined.In addition,the optimal prediction model was verified.The results show that weight-loss ratio of fragrant pears increases gradually with the extension of storage time.During storage,the weight-loss ratio of fragrant pears is positively related to the degree of damage.The trained GRNN,SVR,PLSR and BPNN models can be used to predict the weight-loss ratio of fragrant pears.The BPNN model is the most accurate in predicting the weight-loss ratio of damaged fragrant pears(R^(2)=0.9929;RMSE=0.2138).It has also been proved to have good predictive effect in production practice(R^(2)=0.9377,RMSE=0.7138).The research findings can provide references to predict the delivery quality and time of delivery of Korla fragrant pears.

Prediction method for nutritional quality of Korla pear during storage

It is difficult to control the quality of Korla pear with different degrees of maturity during storage.Here,a method was proposed for predicting the effects of harvest maturity and cold storage time on the quality indices(soluble solid content(SSC)and Vitamin C(Vc)content)of Korla pear.The generalized regression neural network(GRNN)and adaptive neuro-fuzzy inference system(ANFIS)were employed to predict the quality changes of Korla fragrant pear fruit during storage.The results demonstrated that during cold storage the SSC in pears with 10%-70%harvest maturity showed continuous increases in the first 90 d of storage and then a slight decline thereafter,while that in pears with 80%and 90%harvest maturity exhibited slow decreases throughout the storage process.With the extension of storage time,the Vc content of pears with 10%-90%harvest maturity showed continuous decreases.The harvest maturity of Korla pear was extremely positively correlated with SSC and Vc content(p<0.01)in a given storage period.Storage time showed an extremely significant negative correlation with the Vc content(p<0.01)at the 40%-90%harvest maturity and an significant negative correlation with the Vc content(p<0.05)at the 10%-30%harvest maturity.At the 10%-70%harvest maturity,storage time showed a significant positive correlation with the SSC(p<0.05).The trained model could well predict the variation trend of quality indices of pear fruit during storage.The ANFIS with the input membership function of gbellmf had the best performance in predicting the SSC(RMSE=0.175;R2=0.98),and that with the input membership function of trimf exhibited the best performance in predicting Vc content(RMSE=0.075;R2=0.99).The research findings can provide reference for predicting the fruit nutritional quality at delivery and decision-making on the storage time of Korla fragrant pear.