Flavanol and bound phenolic acid contents in different barley varieties

Different barley varieties, consisting of hulled and hull-less types, of normal, waxy, and high amylose starch, as well as two-rowed and six-rowed types, were analyzed for their main proanthocyanidins and bound phenolic acids. Variations in proanthocyanidin and phenolic acid contents were studied in different barley types as well as inter-relationships between the phytochemicals and polysaccharides. The main flavanols found in the analyzed barley varieties were two dimeric as well as four trimeric forms in addition to catechin. The total amount of flavanols ranged from 325 to 527 microg/g of fresh weight of barley flour. No evident associations were found between variations in proanthocyanidin levels and different barley types. The total amount of phenolic acids ranged from 604 to 1346 microg/g of fresh weight of barley flour, with ferulic acid as the dominating acid. The amount of phenolic acids varied according to occurrence or lack of hull, with significantly higher levels in the hulled varieties.     

Treatment of cereal products with a tailored preparation of trichoderma enzymes increases the amount of soluble dietary fiber

Nutritionists recommend increasing the intake of soluble dietary fiber (SDF), which is very low in most cereal-based products. Conversion of insoluble DF (IDF) into SDF can be achieved by chemical treatments, but this affects the sensorial properties of the products. In this study, the possibility of getting a substantial increase of SDF from cereal products using a tailored preparation of Trichoderma enzymes is reported. Enzymes were produced cultivating Trichoderma using durum wheat fiber (DWF) and barley spent grain (BSG) as unique carbon sources. Many Trichoderma strains were screened, and the hydrolysis conditions able to increase by enzymatic treatment the amount of SDF in DWF and BSG were determined. Results demonstrate in both products that it is possible to triple the amount of SDF without a marked decrease of total DF. The enzymatic treatment also causes the release of hydroxycinnamic acids, mainly ferulic acid, that are linked to the polysaccharides chains. This increases the free phenolic concentration, the water-soluble antioxidant activity, and, in turn, the phenol compounds bioavailability.     

Effects of meat consumption and vegetarian diet on risk of wrist fracture over 25 years in a cohort of peri- and postmenopausal women

BACKGROUND: Evidence suggesting that a diet high in fruits and vegetables may be beneficial to bone health has sparked interest in the potential benefit of a vegetarian diet. However, other studies have raised a question regarding the adequacy of protein in such a diet. OBJECTIVE: The aim of the present study was to take a whole foods approach in examining the effects of foods high in protein on the risk of wrist fracture (WF) in a cohort with a significant proportion consuming a meat-free diet. DESIGN: A cohort study of women who completed two lifestyle surveys 25 years apart. SUBJECTS: One thousand eight hundred and sixty-five peri- and postmenopausal women at the time of the first survey. RESULTS: There was a significant interaction between meat consumption and foods high in vegetable protein. Among vegetarians, those who consumed the least vegetable protein intake were at highest risk for fracture. However, increasing levels of plant-based high-protein foods decreased WF risk, with a 68% reduction in risk (hazard ratio (HR) = 0.32, 95% confidence interval (CI) 0.13-0.79) in the highest intake group. Among those with lowest vegetable protein consumption, increasing meat intake decreased the risk of WF, with the highest consumption decreasing risk by 80% (HR = 0.20, 95% CI 0.06-0.66). CONCLUSIONS: The finding that higher consumption frequencies of foods rich in protein were associated with reduced WF supports the importance of adequate protein for bone health. The similarity in risk reduction by vegetable protein foods compared with meat intake suggests that adequate protein intake is attainable in a vegetarian diet.     

Real-time RT-qPCR assay to detect sequences in the Piscine orthoreovirus-1 genome segment S1 associated with heart and skeletal muscle inflammation in Atlantic salmon

During the last decade, Piscine orthoreovirus was identified as the main causative agent of heart and skeletal muscle inflammation (HSMI) in Atlantic Salmon, Norway. A recent study showed that PRV-1 sequences from salmonid collected in North Atlantic Pacific Coast (NAPC) grouped separately from the Norwegian sequences found in Atlantic Salmon diagnosed with HSMI. Currently, the routine assay used to screen for PRV-1 in NAPC water and worldwide cannot differentiate between the two groups of PRV-1. Therefore, this study aimed at developing a real-time polymerase chain reaction (RT-qPCR) assay to target the PRV-1 genome segments specific for variants associated with HSMI. The assay was optimized and tested against 71 tissue samples collected from different regions including Norway, Chile and both coast of Canada and different hosts farmed Atlantic Salmon, wild Coho Salmon and escaped Atlantic Salmon collected in British Columbia, West Coast of Canada. This assay has the potential to be used for screening salmonids and non-salmonids that may carry PRV-1 potentially causing HSMI.     

Host preference of adult Caligus elongatus Nordmann in the laboratory and its implications for Atlantic cod aquaculture

The sea louse Caligus elongatus utilizes a range of marine fish species as hosts, and it has been suggested that fish farms are infected with adult C. elongatus from wild fish hosts. We assessed experimentally whether dislodged lice return to their original host species. Adult lice from wild lumpfish and saithe were presented to lumpfish, sea trout, Atlantic cod, saithe and European plaice. All fish species became infected. Lumpfish and cod were strongly preferred, followed by saithe, trout and plaice. Lice from wild saithe showed a preference for saithe and lumpfish, followed by cod, sea trout and plaice. The mtCO1 gene was used to determine the genotypes of the lice. Lice from lumpfish were genotype 1. Lice from saithe were mainly genotype 2. The two genotypes of C. elongatus differed slightly in their host preferences: lice from saithe were less discriminating. The data support the hypothesis that adult C. elongatus may transfer between different host species. Cod is an attractive host for lice from both lumpfish and saithe, which suggests that C. elongatus may become a serious pest of farmed cod.     

Effects of structure and xylanase treatment of brewers’ spent grain on performance and nutrient availability in broiler chickens

1.?A factorial (2 × 3) feeding trial was set up to investigate the effects of coarse or finely ground brewers’ spent grain (BSG) and xylanase treatment, either with no xylanase, top-dressed with xylanase or pre-treated with xylanase.

2.?The experimental diets shared the same basal formulation and were fed to male broiler chickens (Ross 308) housed in individual cages from 12 to 29 d of age.

3.?Xylanase pre-treatment reduced the dietary concentration of arabinoxylan by 15–30%. Pellet durability increased when BSG was ground.

4.?Feed utilisation was significantly higher (6%) when the birds were given coarse BSG rather than ground BSG, whereas there was no significant effect of enzyme treatment. Apparent metabolisable energy was unaffected by the dietary treatments.

5.?The overall starch digestibility was high (99%), with no dietary differences, whereas ileal protein digestibility was low (57%). Xylanase top-dressing tended to improve ileal protein digestibility but, in general, xylanase treatment had no major effect on overall performance in male broilers given diets with BSG.     

Epithelial origin of polyoma salivary tumors in mice: evidence based on chromosome-marked cells

Trypsin dissection of epithelium from mesenchyme of salivary gland rudiments allows reassembly of glands having either epithelium or mesenchyme selectively marked by T(6) chromosomes. Virus-induced tumors in such glands invariably bear the karyotype of the epithelial component. The method solves a specific example from a group of classical problems concerning epithelial as opposed to mesenchymal origin of neoplasms.     

Effective ways of decreasing acrylamide content in potato crisps during processing

The aim of this work was to examine the effect of blanching or soaking in different acid solutions on the acrylamide content in potato crisps. Furthermore, the effects of a shorter frying time and a lower frying temperature combined with a postdrying were investigated. Soaking or blanching of potato slices in acidic solutions decreased the pH of potato juice and increased the extraction of amino acids and sugars. Potato crisps obtained after such pretreatments were characterized by lower acrylamide content. The most effective extraction of free amino acids and sugars as well as the largest decrease of acrylamide content (90%) in crisps was obtained when potato slices were soaked in acetic acid solution for 60 min at 20 degrees C. Shorter frying time followed by postdrying resulted in low-moisture potato crisps. Furthermore, the postdrying treatment gave a decreases in acrylamide content of approximately 70% when potato slices were fried at 185 degrees C and approximately 80% when potato slices were fried at 160 degrees C. Effective ways of decreasing acrylamide content in crisps production have been found. Crisps with low acrylamide content and good sensory quality can be obtained either by blanching in acetic acid as pretreatment or by a short frying followed by postdrying.     

High-strength welds in metallocene Polypropylene/Polyethylene laminates

Spectacular advances in organometallic chemistry over the past two decades have resulted in single-site catalysts that are revolutionizing production of polyethylene (PE) and isotactic polypropylene (iPP). This report describes an unanticipated benefit of metallocene-catalyzed semicrystalline polyolefins, namely welded joint strengths in PE/iPP laminates that can exceed the cohesive strength of the constituents. We propose that interfacial polymer entanglements, established in the molten state and subsequently anchored in chain-folded lamellae upon crystallization, are responsible for this intrinsic property. The poor adhesion exhibited by traditional Ziegler-Natta-catalyzed polyolefins is shown to derive from the accumulation of amorphous polymer, a by-product of the polymerization reactions, at the interface. These results should facilitate fabrication and improve the properties of composites based on materials that dominate the plastics industry.