Evaluation of functional muscle anatomy scalability in the canine hind limb

In contrast to other mammals, the large variation in dog sizes is not accompanied by any significant genetic re-organization. In order to study the relationship between body mass, limb length and the functional anatomical muscle parameters of the canine hind limb, a large dataset comprising of muscle masses, optimal muscle fibre lengths and physiological cross-sectional area's (PCSA) were acquired for twenty-five muscles in ten dogs of sizes varying between 20 kg and 52 kg. The potential of body mass and limb length for reliably scaling individual muscle masses, optimal muscle fibre lengths and PCSA's were examined. For the majority of the muscles of the canine hind limb, neither body mass nor limb length were reliable scaling parameter for either muscle masses, PCSA's and optimal fibre length. These results indicate the need of a breed-specific approach to musculoskeletal modelling in future canine musculoskeletal research.     

Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria

This study followed the progression of lipolysis in Emmental cheese by quantifying the concentrations of individual free fatty acids (FFA) released during ripening in each of the different rooms: 12 days at 12 degrees C, 28 days at 21 degrees C, and 8 days at 4 degrees C. Lipolysis, which corresponded to 1.56% of fat, mainly occurred in the 21 and 4 degrees C rooms, with 68 and 16.5% of total FFA, respectively. The nonselectivity of lipolytic enzymes was evidenced: all fatty acids were released with level of > or =1%. Differential scanning calorimetry experiments showed that the thermal properties of cheese were affected by (i) lipolysis of fat, that is, the monoacylglycerols, diacylglycerols, and FFA that may be localized at the fat/whey interface, and/or by (ii) hydrolysis of high-melting-point triacylglycerols constituted mainly by long-chain saturated fatty acids (e.g., palmitic acid). Analysis of the cheese microstructure was performed using confocal laser scanning microscopy. Fat globules were mainly disrupted after pressing of curd grains, leading to the release of the milk fat globule membrane (MFGM); fat inclusions were surrounded by pockets of whey, delimited by casein strands. Moreover, colonies of bacteria were preferentially localized in situ at the fat/protein interface. This study showed that both the localization of bacteria and the supramolecular organization of fat which was not protected by the MFGM can help the accessibility of milk fat to lipolytic enzymes and then contribute to the quality of cheese.     

Pig producer attitude towards surgical castration of piglets without anaesthesia versus alternative strategies

A group of 160 Flemish pig farmers (n=160) were surveyed about their attitude towards surgical castration with anaesthesia (SCA) and without (SCN), immunocastration (IC), sperm sexing (SS) and the production of entire males (EM). The farmers' general preference was recorded as SCN>SS>SCA=IC>EM. The farmers' self-reported knowledge of the strategies was associated with their preference for SCA (negatively) and SS (positively). Herd size was correlated with farmers' preference for SCA (negatively) and SS (positively). Farmers perceived surgical castration without anaesthesia as the most favourable strategy in terms of farm profitability, animal performance and effectiveness against boar taint, but they expected the lowest consumer acceptance for this strategy. Surgical castration with anaesthesia was ranked the least favourable in terms of labour conditions. Production of entire males was viewed as the least profitable and the least effective strategy. Sperm sexing was positively perceived, particularly in terms of labour conditions, animal welfare, effectiveness and expected consumer acceptance. The farmers' opinion was quite homogeneous, especially regarding surgical castration without anaesthesia and production of entire males. Increasing our understanding of the farmers' perceptions will hopefully facilitate communication about this intricate issue.     

Stability of barley and malt lipid transfer protein 1 (LTP1) toward heating and reducing agents: relationships with the brewing process

Barley lipid transfer protein (LTP1) is a heat-stable and protease-resistant albumin that concentrates in beer, where it participates in the formation and stability of beer foam. Whereas the barley LTP1 does not display any foaming properties, the corresponding beer protein is surface-active. Such an improvement is related to glycation by Maillard reactions on malting, acylation on mashing, and structural unfolding on brewing. The structural stability of purified barley and glycated malt LTP1 toward heating has been analyzed. Whatever the modification, lipid adduction or glycation, barley LTP1s are highly stable proteins that resisted temperatures up to 100 degrees C. Unfolding of LTP1 occurred only when heating was conducted in the presence of a reducing agent. In the presence of sodium sulfite, the lipid-adducted barley and malt LTP1 displayed higher heat stability than the nonadducted protein. Glycation had no or weak effect on heat-induced unfolding. Finally, it was shown that unfolding occurred on wort boiling before fermentation and that the reducing conditions are provided by malt extract.     

Impact of low hydration of barley grain on β-glucan degradation and lipid transfer protein (LTP1) modifications during the malting process

One of the objectives of the malting industry is to reduce the energy cost during kilning without major effect on malt quality. In this study, the impact of a low hydration steeping process on lipid transfer protein (LTP1) modifications and β-glucan breakdown was evaluated in low (LH) and high (HH) hydrated malts. LTP1 modifications analyzed by MS/MS revealed acylation, glycation, and disulfide bond breakage in both LH and HH malts. LTP1 free amine content measurement and fluorescence of Maillard protein adducts revealed no significant difference between LH and HH malts. Immunolabeling of LTP1 during malting highlighted the diffusion of the protein from the aleurone layer to the endosperm at the end of steeping in both LH and HH malts. By contrast, a significant higher amount of β-glucans was measured in LH malts after five days of germination, whereas no significant difference between LH and HH malts was revealed through immunostaining of β-glucans or evaluation of the endosperm integrity after seven days of germination. The possibility to reduce the effects of a low hydration steeping process on β-glucan hydrolysis by increasing germination time was discussed.     

Environmental and psychosocial correlates of physical activity in Portuguese and Belgian adults

OBJECTIVES: To investigate differences in reported physical activity levels and in perceived environmental and psychosocial correlates of activity between Portuguese and Belgian adults; and to analyse the relative contribution of environmental and psychosocial variables in explaining physical activity within different contexts in Portugal and Belgium. DESIGN: Cross-sectional study. SETTING: One city in Portugal (Oeiras) and one in Belgium (Ghent). SUBJECTS: In total 526 participants, 247 from Portugal and 279 from Belgium, completed the long International Physical Activity Questionnaire and a validated questionnaire on environmental and psychosocial correlates. RESULTS: For the sum of all activities of at least moderate intensity, a significantly higher mean level of activity was found in Belgian adults (P < 0.001). However, comparable percentages of the Belgian (38%) and Portuguese (42%) samples did not meet the recommendation of 30 min per day. The variance explained by environmental factors was lower (1% to 8%) than by psychosocial factors (maximum 42%). Regression analyses showed activity-specific relations with environmental variables which were analogous in both countries. Walking/cycling for transportation and walking for recreation were related to social support from family and/or friends and to walkability and walking facilities in the neighbourhood. Recreational physical activity was mainly determined by social support, self-efficacy, and perceived benefits and barriers. CONCLUSIONS: Activity campaigns addressing psychosocial determinants are needed to encourage leisure-time activity, while a combination of neighbourhood design changes and encouragement of social support in walking is warranted to increase walking in different contexts.     

Olfactory perception of cysteine-S-conjugates from fruits and vegetables

Volatile sulfur compounds have a low odor threshold, and their presence at microgram per kilogram levels in fruits and vegetables influences odor quality. Sensory analysis demonstrates that naturally occurring, odorless cysteine- S-conjugates such as S-( R/ S)-3-(1-hexanol)- l-cysteine in wine, S-(1-propyl)- l-cysteine in onion, and S-(( R/ S)-2-heptyl)- l-cysteine in bell pepper are transformed into volatile thiols in the mouth by microflora. The time delay in smelling these volatile thiols was 20-30 s, and persistent perception of their odor occurred for 3 min. The cysteine- S-conjugates are transformed in free thiol by anaerobes. The mouth acts as a reactor, adding another dimension to odor perception, and saliva modulates flavors by trapping free thiols.