Effect of multiple-frequency ultrasound-assisted transglutaminase dual modification on the structural,functional characteristics and application of Qingke protein

Qingke protein rich in restricted amino acids such as lysine, while the uncoordination of ratio of glutenin and gliadin in Qingke protein has a negative impact on its processing properties. In this study, the effect of multiple-frequency ultrasound combined with transglutaminase treatment on the functional and structural properties of Qingke protein and its application in noodle manufacture were investigated. The results showed that compared with the control, ultrasound-assisted transglutaminase dual modification significantly increased the water and oil holding capacity, apparent viscosity, foaming ability, and emulsifying activity index of Qingke protein, which exhibited a higher storage modulus G' (P < 0.05). Meanwhile, ultrasound combined with transglutaminase treatment enhanced the cross-linking degree of Qingke protein (P < 0.05), as shown by decreased free amino group and free sulfhydryl group contents, and increased disulfide bond content. Moreover, after the ultrasound-assisted transglutaminase dual modification treatment, the fluorescence intensity, the contents of α-helix and random coil in the secondary structure of Qingke protein significantly decreased, while the β-sheet content increased (P < 0.05) compared with control. SDS-PAGE results showed that the bands of Qingke protein treated by ultrasound combined with transglutaminase became unclear. Furthermore, the quality of Qingke noodles made with Qingke powder (140 g/kg dual modified Qingke protein mixed with 860 g/kg extracted Qingke starch) and wheat gluten 60–70 g/kg was similar to that of wheat noodles. In summary, multiple-frequency ultrasound combined with transglutaminase dual modification can significantly improve the physicochemical properties of Qingke protein and the modified Qingke proteins can be used as novel ingredients for Qingke noodles.     

Effects of ultrasound pretreatment on the quality,nutrients and volatile compounds of dry-cured yak meat

The objective of the present study was to assess the effects of ultrasound pretreatment on the quality of dry-cured yak meat. The ultrasonic power with 0, 200, 300 and 400 W (ultrasonic frequency of 20 kHz) were used to assist processing of dry-cured yak meat. The meat quality, nutrient substances, sensory quality, electronic nose, electronic tongue and volatile compounds of dry-cured yak meat were determined. The results indicated that the moisture content and hardness value of ultrasonic treatment group was significantly lower compared to the control group (P < 0.05). Ultrasonic treatment increased the value of b*, and decreased the value of L*, a*, pH, chewiness, melting temperature and enthalpy. Springiness value significantly increased from control group to 300 W of ultrasonic power group. Shear force significantly decreased with the increase of ultrasonic power (P < 0.05). Ultrasonic treatment had no effect on the TVB-N content, but it could increase the TBARS content. Ultrasonic treatment could significantly increase the essential FAA (EFAA) and total FAA (P < 0.05). In addition, the saturated fatty acid (SFA) content significantly increased with the increase of ultrasonic power (P < 0.05). Ultrasound treatment negatively affected the meat’s color, smell, and taste but increased its tenderness and the overall acceptability. It also significantly increased alcohols and aldehydes contents (P < 0.05), which were consistent with the measurement of electronic nose and electronic tongue. The results demonstrated that the the appropriate ultrasonic power assisted in the processing improves quality of dry-cured yak meat, particularly for the power of 300 W.     

Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate,meat quality,nutrients, and microstructure

The objective of this study was to assess the effects of ultrasound-assisted thawing (UAT) on the quality of longissimus dorsi muscles from white yak meat (WYM). Ultrasonic power levels of 0, 200, 400, and 600 W (frequency of 20 kHz) were used to assist thawing. The thawing rate, meat quality, nutrient substances, volatile compounds, and microstructure of the WYM were determined. The results showed that ultrasonic thawing treatment reduced thawing times by 30.95–64.28% compared to control. The meat quality results revealed that the thawing loss, cooking loss, L* and b* values, and pH values decreased significantly while the a* value and cutting force increased significantly (P < 0.05) at the lower 400 W power level compared with the control. In addition, the free amino acid (FAA), mineral, and vitamin (especially water-soluble vitamins) contents were significantly (P < 0.05) increased with the ultrasound treatment. UAT significantly (P < 0.05) increased the content of volatile compounds, an effect that was highest in the UAT-400 W group. Partial least squares discrimination analysis (PLS-DA) showed that 2,4-heptadienal was critical in distinguishing the UAT groups from the control. When the ultrasonic power was lower than 400 W, the muscle cell area was significantly (P < 0.05) increased but decreased when higher power was used. Therefore, UAT improves the thawing efficiency and quality of frozen WYM, particularly at a power level of 400 W, and these findings have potential applications in the meat industry.     

Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure

In this study, the effects of ultrasound treatment on the texture, physicochemical properties and protein structure of composite gels prepared by salted egg white (SEW) and cooked soybean protein isolate (CSPI) at different ratios were investigated. With the increased SEW addition, the ζ-potential absolute values, soluble protein content, surface hydrophobicity and swelling ratio of composite gels showed overall declining trends (P < 0.05), while the free sulfhydryl (SH) contents and hardness of exhibited overall increasing trends (P < 0.05). Microstructural results revealed that composite gels exhibited denser structure with the increased SEW addition. After ultrasound treatment, the particle size of composite protein solutions significantly decreased (P < 0.05), and the free SH contents of ultrasound-treated composite gels were lower than that of untreated composite gels. Moreover, ultrasound treatment enhanced the hardness of composite gels, and promoted the conversion of free water into non-flowable water. However, when ultrasonic power exceeded 150 W, the hardness of composite gels could not be further enhanced. FTIR results indicated that ultrasound treatment facilitated the composite protein aggregates to form a more stable gel structure. The improvement of ultrasound treatment on the properties of composite gels was mainly by promoting the dissociation of protein aggregates, and the dissociated protein particles further interacted to form denser aggregates through disulfide bond, thus facilitating the crosslinking and reaggregation of protein aggregates to form denser gel structure. Overall, ultrasound treatment is an effective approach to improve the properties of SEW-CSPI composite gels, which can improve the potential utilization of SEW and SPI in food processing.     

Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork

The present study aimed to investigate the impact of ultrasound-assisted tumbling (UAT; 20 kHz, 100, 300, 500 and 700 W) with different treatment time (30, 60, 90 and 120 min) on the diffusion and distribution of NaCl as well as the change of pork texture properties during curing. Results showed that in comparison with the single tumbling (ST), the NaCl content and the NaCl diffusion coefficient were increased along with UAT treatment (P < 0.05). The scanning electron microscopy and the energy dispersive X-ray analysis showed that UAT treatment changed the microstructure of pork which may facilitate the NaCl dispersion homogeneously. In addition, the moderate UAT treatment of 300 W with 60 min could significantly improve the tumbling yield, water-holding capacity and textural properties of pork compared with the ST treatment (P < 0.05). Meanwhile, in comparison with the ST group, protein extraction was considerably increased after UAT (300 and 500 W) treated for 120 min (P < 0.05). Our study demonstrated that UAT treatment could effectively promote the penetration and distribution of NaCl and improve pork meat quality via facilitating the extraction of meat protein.     

Effect of ultrasound thawing,vacuum thawing,and microwave thawing on gelling properties of protein from porcine longissimus dorsi

Effect of new thawing methods (ultrasound thawing (UT), vacuum thawing, (VT), microwave thawing (MT)) on gelling properties of myofibrillar protein (MP) from porcine longissimus dorsi was investigated, compared with traditional thawing methods (water immersion thawing, (WT)) and fresh meat (FM). The results showed that a decrease in MP gelling properties of all thawing samples was observed. The increase in roughness of MP gel from all thawing samples explained that the flatter, smoother, and denser surface morphology of that from FM samples was destroyed based on the observation by atomic force microscopy. There was significant difference (P < 0.05) in all gel indicators (particle size, turbidity, whiteness, water-holding capacity (WHC), moisture distribution, rheological characteristics, surface morphology) of MP from MT samples and there was insignificant difference (P > 0.05) in turbidity, whiteness, WHC of MP from VT samples compared with that from FM samples. There was insignificant difference (P > 0.05) in gel properties between UT and VT. The effect of UT and VT (new thawing methods) on MP gelling properties was significantly lower (P < 0.05) than that of WT (traditional thawing methods), and the effect of that from MT was obviously compared with other thawing methods.     

Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate

In the present study, ultrasound (400 W, U), microwave heating (75 ℃ for 15 min, M) and ultrasound synergized with microwave heating (UM) pretreatments of whey protein isolate (WPI) were applied to investigate and compare their influence on structure, physicochemical and functional characteristic of transglutaminase (TGase)-induced WPI. From the results of size exclusion chromatography, it could be seen that all three physical pretreatments could promote the formation of polymers in TGase cross-linked WPI, whose polymer amounts were increased by the order of U, UM and M pretreatment. Among three physical methods, M pretreatment had the strongest effect on structure and functional characteristics of TGase-induced WPI. Furthermore, compared with TGase-induced WPI, α-helix and β-turn of M−treated TGase-induced WPI (M−WPI−TGase) were reduced by 7.86% and 2.93%, whereas its β-sheet and irregular curl were increased by 15.37% and 7.23%. Zeta potential, emulsion stability and foaming stability of M−WPI−TGase were increased by 7.8%, 59.27% and 28.95%, respectively. This experiment exhibited that M was a more effective pretreatment method than U, UM for WPI, which could promote its reaction with TGase and improve its functional properties.     

Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins

The present research aimed to investigate the effects of high-intensity ultrasound (HIU, 20 kHz, 0 W, 100 W, 300 W and 500 W)-assisted vacuum tumbling (UVT) for 60 min and 120 min on the oxidation and physicochemical properties of the pork myofibrillar proteins (MPs). Compared with the vacuum tumbling (VT) groups without the HIU assistance, the carbonyl content increased, while the total sulfhydryl (SH) content was reduced with the increase of HIU power and treatment time (P < 0.05). The reactive SH content was increased significantly after treated by UVT with 300 W compared with the VT group (P < 0.05) regardless of the treatment time. Similarly, the surface hydrophobicity (S₀), the intrinsic tryptophan intensity, and the solubility in the UVT group (300 W) were remarkably higher than those of the VT group (P < 0.05). In contrast, the α-helix content and the particle size of MPs significantly decreased when the HIU power was at 100 W and 300 W (P < 0.05). The results suggest that UVT treatment could change the structure and physicochemical properties of MPs accompanied by protein oxidation.     

Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical,structural, and gelling properties of myofibrillar protein from chicken wooden breast

The effects of preheating to 50 ℃ and the subsequent application of high-intensity ultrasound (HIU, 20 kHz) at 200, 400, 600, and 800 W on the physicochemical, structural, and gelling properties of wooden breast myofibrillar protein (WBMP) were studied. Results suggested that the WBMP structure expanded to the balanced state at 600 W, and rheological properties exhibit that 600 W HIU (P < 0.05) significantly improved the storage modulus (G′) of WBMP. Notably, the WBMP gel (600 W) had the best hardness (65.428 ± 0.33 g), springiness (0.582 ± 0.01), and water-holding capacity (86.11 ± 0.83%). Raman spectra and low-field NMR indicated that 600 W HIU increased the β-fold content (37.94 ± 0.04%) and enlarged the immobilized-water proportion (93.87 ± 0.46%). Scanning electron micrographs confirmed that the gel was uniform and dense at 600 W. Therefore, preheating to 50 ℃ followed by HIU (600 W) helped form a superior WBMP gel.     

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

The aim of this study was to evaluate the effects of power ultrasound intensity (PUS, 2.39, 6.23, 11.32 and 20.96 W cm⁻²) and treatment time (30, 60, 90 and 120 min) on the oxidation and structure of beef proteins during the brining procedure with 6% NaCl concentration. The investigation was conducted with an ultrasonic generator with the frequency of 20 kHz and fresh beef at 48 h after slaughter. Analysis of TBARS (Thiobarbituric acid reactive substances) contents showed that PUS treatment significantly increased the extent of lipid oxidation compared to static brining (P < 0.05). As indicators of protein oxidation, the carbonyl contents were significantly affected by PUS (P < 0.05). SDS–PAGE analysis showed that PUS treatment increased protein aggregation through disulfide cross-linking, indicated by the decreasing content of total sulfhydryl groups which would contribute to protein oxidation. In addition, changes in protein structure after PUS treatment are suggested by the increases in free sulfhydryl residues and protein surface hydrophobicity. Fourier transformed infrared spectroscopy (FTIR) provided further information about the changes in protein secondary structures with increases in β-sheet and decreases in α-helix contents after PUS processing. These results indicate that PUS leads to changes in structures and oxidation of beef proteins caused by mechanical effects of cavitation and the resultant generation of free radicals.     

Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters

To study the potential usefulness of ultrasound (0, 30, and 60 min) and sodium bicarbonate (0 % and 0.2 %) combination on the reduced-salt pork batters, the changes in water holding capacity, gel properties, and microstructure were investigated. The pH, salt-soluble proteins solubility, cooking yield, and b* values of reduced-salt pork batters significantly increased (P < 0.05) with the increase in ultrasound time and the addition of sodium bicarbonate, leading to the hardness, springiness, cohesiveness, and chewiness significantly increased (P < 0.05). Furthermore, the use of ultrasound-assisted sodium bicarbonate treatment caused the reduced-salt pork batters to form a typical spongy structure with more evenly cavities. Due to the initial relaxation time of T₂₁ and T₂₂ were shorter, and the peak ratio of P₂₁ was increased and P₂₂ was decreased after ultrasound-assisted sodium bicarbonate treatment, implying that the mobility of water was reduced. Thus, the use of ultrasound-assisted sodium bicarbonate treatment enabled reduced-salt pork batters to have better gel characteristics and higher cooking yield.     

Sonication enhances polyphenolic compounds,sugars, carotenoids and mineral elements of apple juice

A study was initiated with the objective of evaluating the effects of sonication treatment on quality characteristics of apple juice such as polyphenolic compounds (chlorogenic acid, caffeic acid, catechin, epicatechin and phloridzin), sugars (fructose, glucose and sucrose), mineral elements (Na, K, Ca, P, Mg, Cu and Zn), total carotenoids, total anthocyanins, viscosity and electrical conductivity. The fresh apple juice samples were sonicated for 0, 30 and 60 min at 20 °C (frequency 25 kHz and amplitude 70%), respectively. As results, the contents of polyphenolic compounds and sugars significantly increased (P < 0.05) but the increases were more pronounced in juice samples sonicated for 30 min whereas, total carotenoids, mineral elements (Na, K and Ca) and viscosity significantly increased (P < 0.05) in samples treated for 60 min sonication. Losses of some mineral elements (P, Mg and Cu) also occurred. Total anthocyanins, Zn and electrical conductivity did not undergo any change in the sonicated samples. Findings of the present study suggest that sonication technique may be applied to improve phytonutrients present naturally in apple juice.     

Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards

The purpose of this study was to evaluate the effects of ultrasound-assisted saucing on the quality of chicken gizzards. The results showed that with the prolonging of the saucing time, the yield, water holding capacity (WHC), lightness (L*), redness (a*) and springiness of chicken gizzards significantly decreased, while the shear force, hardness and chewiness significantly increased (P < 0.05). When the saucing time was the same, the yield, WHC, springiness and tenderness of the ultrasound group were significantly higher than those of the non-ultrasound group (P < 0.05). In particular, when the saucing time was 30 min, the yield, WHC and springiness of the ultrasound group increased by 2.13%, 0.97% and 10.53%, and the shear force decreased by 21.22% compared with those of the non-ultrasound group, respectively. Besides, ultrasound pretreatment increased the content of aromatic compounds, short-chain alkanes, alcohols, aldehydes and ketones, and the principal component analysis displayed that C-50 (saucing for 50 min without ultrasound pretreatment) and U-30 (saucing for 30 min with ultrasound pretreatment) were similar in flavor. Therefore, ultrasound pretreatment is a potential way to improve the quality of saucing chicken gizzards and shorten the processing time.     

R1ρ at high spin-lock frequency could be a complementary imaging biomarker for liver iron overload quantification

PurposeTo compare the correlations among the R1ρ, R2, and R2* relaxation rates with liver iron concentration (LIC) in the assessment of rat liver iron content and explore the application potential of R1ρ in assessing liver iron content.MethodsIron dextran (dosage of 0, 25, 50, 100, and 200 mg/kg body weight) was injected into 35 male rats to increase the amount of iron storage in the liver. After one week, all rats were euthanized with isoflurane. A portion of the largest hepatic lobe was extracted to quantify the LIC by inductively coupled plasma, and the remaining liver tissue was stored in 4% buffered paraformaldehyde for 24 h before MRI. Spin-lock preparation with a RARE (rapid acquisition with relaxation enhancement) readout (9 different spin-lock times and 7 different spin-lock frequencies (FSLs)) and multi-echo UTE (ultrashort TE) pulses were developed to quantify R1ρ and R2 * on a Bruker 11.7 T MR system. For comparisons with R1ρ and R2*, R2 was acquired using the CPMG sequence.ResultsMean R1ρ values displayed dispersion, with decrease in R1ρ at higher FSLs. Spearman's correlation analysis (two-tailed) indicated that the R1ρ values were significantly associated with LIC at FSL = 2000, 2500, and 3000 Hz (r = 0.365 and P = 0.031, r = 0.608 and P < 0.001, and r = 0.764 and P < 0.001, respectively), and were not significantly associated with LIC at FSL = 500, 1000, 1250, and 1500 Hz (all P > 0.05). R2 and R2* showed significant linear correlations with LIC (r = 0.787 and P < 0.001, and r = 0.859 and P < 0.001, respectively). Correlation analysis across R1ρ, R2, and R* also suggested that the correlation strength between R1ρ and R2 and between R1ρ and R* showed an increasing trend with increase in FSL.ConclusionIn this study, a strong association was observed between R1ρ and LIC at high FSLs further confirming previous findings. The results demonstrated that R1ρ at high FSL might serve as a complementary imaging biomarker for liver iron overload quantification.     

Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles

In this study, the influence of ultrasound-assisted resting at different power on the rheological properties, water distribution and structural characteristics of dough with 50 % surimi as well as the texture, cooking and microstructure characteristics of the surimi-wheat noodles were investigated. Compared with the fermentation control (FC) noodles, the microstructure, cooking and texture characteristics of noodles (≤24.00 W/L) were significantly (p < 0.05) improved after ultrasonic treating. As the increasing of ultrasonic power, compared to FC, the creep strain, recovery strain, semi-bound water, and free sulfhydryl (SH) contents of surimi-wheat dough decreased at first and then increased significantly (p < 0.05). The α-helix and β-turn content of dough increased at first and then decreased after ultrasonic treatment, while the β-sheet was reversed. The surimi-wheat dough network structure was improved by ultrasonic treatment, with the densest and continuous pore size in 21.33 W/L, but the dough structure was broken and loose (>21.33 W/L), which consisted of the hardness, elasticity, chewiness, resistant and cooked quality of surimi-wheat noodles. This work elucidated the effect of ultrasonic power on the performance of surimi-wheat dough, and the optimal ultrasound power was obtained, thereby improving the nutritional properties and the quality of surimi-wheat noodles.     

Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents

Surimi from silver carp with different salt contents (0–5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W·cm⁻²). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity, dynamic rheological properties and intermolecular interactions. As the salt content increased from 0 to 5%, gel properties of surimi without HIU significantly improved. For samples with low-salt (0–2% NaCl) content, HIU induced obvious enhancement in breaking force and deformation. HIU promoted the protein aggregation linked by SS bonds, hydrophobic interactions and non-disulfide covalent bonds in surimi gels with low-salt content. Moreover, microstructures of HIU surimi gels with low-salt content were more compact than those of the corresponding control samples. HIU also improved the gelation properties of surimi with 3% NaCl to an extent. However, for high-salt (4–5% NaCl) samples, HIU decreased the breaking force and deformation of surimi gels due to the degradation of proteins suggested by increased TCA-soluble peptides. In conclusion, HIU effectively improved the gelation properties of surimi with low-salt content (0–2% NaCl), but was harmful for high-salt (4–5% NaCl) surimi. This might provide the theoretical basis for the production of low-salt surimi gels.     

Single-breath-hold T2WI liver MRI with deep learning-based reconstruction: A clinical feasibility study in comparison to conventional multi-breath-hold T2WI liver MRI

ObjectiveTo investigate the clinical feasibility of single-breath-hold (SBH) T2-weighted (T2WI) liver MRI with deep learning-based reconstruction in the evaluation of image quality and lesion delineation, compared with conventional multi-breath-hold (MBH) T2WI.MethodsOne hundred and fifty-two adult patients with suspected liver disease were prospectively enrolled. Two independent readers reviewed images acquired with conventional MBH-T2WI and SBH-T2WI at 3.0 T MR scanner. For image quality analyses, motion artifacts scores and boundary sharpness scores were compared using nonparametric Wilcoxon matched pairs tests between MBH-T2WI and SBH-T2WI. With the reference standard, 89 patients with 376 index lesions were included for lesion analyses. The lesion detection rates were compared by chi-square test, the lesion conspicuity scores and lesion-liver contrast ratio (CR) were compared using nonparametric Wilcoxon matched pairs tests between the two sequences.ResultsFor both readers, motion artifacts scores of SBH-T2WI were significantly lower than MBH-T2WI (P < 0.001). Boundary sharpness scores of SBH-T2WI were significantly higher than MBH-T2WI (P < 0.001). The lesion detection rates for SBH-T2WI were significantly higher than MBH-T2WI (P < 0.001); the differences of lesion detection rates between the two sequences were statistically significant for small (≤ 10 mm) liver lesions (P < 0.001), while not significant for larger (> 10 mm) lesions (P > 0.05). Lesion conspicuity scores were significantly higher on SBH-T2WI than MBH-T2WI in the entire cohort as well as in both stratified subgroups of lesions ≤10 mm and > 10 mm (P < 0.001 for all). CRs for focal liver lesions were also significantly higher with SBH-T2WI (P < 0.001).ConclusionThe SBH-T2WI sequence with deep-learning based reconstruction showed promising performance as it provided significantly better image quality, lesion detectability, lesion conspicuity and contrast within a single breath-hold, compared with the conventional MBH-T2WI.     

Study of ultrasonic treatment on the structural characteristics of gluten protein and the quality of steamed bread with potato pulp

Physicochemical properties and microstructure of gluten protein, and the structural characteristics of steamed bread with 30 % potato pulp (SBPP) were investigated by ultrasonic treatments. Results showed that 400 W ultrasonic treatment significantly (P < 0.05) increased the combination of water and substrate in the dough with 30 % potato pulp (DPP). The contents of wet gluten, free sulfhydryl (SH), and disulfide bond (SS) were influenced by ultrasonic treatment. Moreover, UV-visible and fluorescence spectroscopy demonstrated that the conformation of gluten protein was changed by ultrasonic treatment (400 W). Fourier transform infrared (FT-IR) illustrated that the β-sheet content was significantly (P < 0.05) increased (42 %) after 400 W ultrasonic treatment, and the surface hydrophobicity of gluten protein in SBPP increased from 1225.37 (0 W ultrasonic treatment) to 4588.74 (400 W ultrasonic treatment). Ultrasonic treatment facilitated the generation of a continuous gluten network and stabilized crumb structure, further increased the specific volume and springiness of SBPP to 18.9 % and 6.9 %, respectively. Those findings suggested that ultrasonic treatment would be an efficient method to modify gluten protein and improve the quality of SBPP.     

Progressive construction of an “Olympic” gel

We consider a melt of cyclic polymers (N monomers per chain) containing a small volume fraction ϕ of open cycles (P monomers per chain, with P< N) with reactive ends. The reaction leads to the formation of small P-rings. If these P-rings trap a sufficient number ofN-rings, a macroscopic cluster (“Olympic” gel) will appear. Using a very primitive theory (where the statistics of knots is replaced by a statistics of proximity), we expect gelation to occur when ϕ > max P^1/2/N,(1/N) exp(const/P). Our study is restricted to N-rings that are small enough for their conformations to be Gaussian.     

Optimized enhanced acceleration selective arterial spin labeling (eAccASL) for non-gated and non-enhanced MR angiography of the hands

PurposeEnhanced acceleration selective arterial spin labeling (eAccASL) was introduced as non-enhanced and non-gated magnetic resonance angiography (MRA). This technique has not been applied to hand MRA. The objective of this study was to optimize the eAccASL for MRA of the hands and to investigate the factors for MRA visibility of the hands.MethodsTwenty healthy volunteers were examined on a 1.5 T MR system. To evaluate arterial visualization, we compared four different acceleration-encoding (AENC) values (i.e., 0.12, 0.29, 0.58, and 0.87 m/s²). Image quality score regarding the MRA depiction of the proximal artery (range, 0–10), the distal artery (0–5), and venous contamination (0–5) was evaluated by three radiologists. We measured the peak to peak arterial blood flow velocity (Vpp) measured by phase contrast cine MRI and hand temperature as the factors for arterial visualization. Qualitative scores were compared with Friedman's tests. Spearman's correlation of qualitative scores with Vpp and hand temperature was performed to analyze influencing factors.ResultsFor the distal arterial depiction, scores at AENC 0.12 (median, 9.0) and AENC 0.29 (8.0) were significantly better (both P < 0.0001) than those at AENC 0.87 (5.5). For the proximal arterial depiction, scores at AENC 0.12 (2.25) and AENC 0.29 (2.0) were significantly better (P < 0.001 and P < 0.01, respectively) than those at AENC 0.87 (1.5). Conversely, venous contamination scores at AENC 0.12 (3.0) and AENC 0.29 (3.0) were significantly worse (both P < 0.0001) than those at AENC 0.87 (4.0). There were significantly negative correlations between venous contamination and Vpp at AENC 0.12 (ρ = −0.56, P = 0.01), and 0.29 (ρ = −0.68, P = 0.001), whereas hand temperatures were not significantly correlated with scores (all P > 0.05).ConclusioneAccASL MRA of the hands was optimized by using low AENC values (0.12–0.29 m/s²). Venous contamination may increase with elevation of arterial blood flow.