A xenia effect on number and volume of cotyledon cells and on seed weight in faba bean (Vicia faba L.)

The female line 1709, carrying the recessivecharacter green cotyledon, marker of the embryogenotype, was cross-pollinated by bees in the presenceof either male line HG115 or male line Dial63. In thecomparison of seeds which resulted either fromintercrossing or from selfing, a xenia effect wasobserved on volume and number of cotyledon cells andon individual seed weight which was dependent on themale line. The increase of hybrid seed weight inducedby the small-seeded male line Dial63 was larger thanthe one induced by the large-seeded male line HG115.The xenia effect on seed weight was correlated withthe level of heterosis in the F1 plant's growth.     

Long-term continuous cropping in the Pacific Northwest: Tillage and fertilizer effects on winter wheat, spring wheat, and spring barley production

Conventional tillage winter wheat (Triticum aestivum) (WW)–summer fallow reduces soil productivity and increases soil erosion. Conservation tillage management, together with intensive cropping may have the potential to reverse these sustainability concerns. The objective of this study was to determine the effects of conventional tillage (CT) and no-tillage (NT) systems on grain yield of long-term annual cropping of monoculture WW, spring wheat (SW), and spring barley (Hordeum vulgare) (SB) grown with or without fertilizer, in the Pacific Northwest region of the USA. In unfertilized crops, grain yield of WW, SW, and SB was 15%, 25%, and 50% higher, respectively, in CT than in NT plots, an indication of the involvement of yield limiting factors under the NT cropping system. When fertilized, there were no significant differences in grain yield of WW. Yields of SW and SB, however, remained 21% and 15% higher, respectively, in CT than in NT, an indication that factors other than fertility were involved. These results suggest that in order for NT management to be widely adopted by area growers, the yield-limiting factors need to be addressed.     

Sulfated beta-glucan derived from oat bran with potent anti-HIV activity

China is a major producer of oats; the annual harvested area of 350,000 ha yields approximately 465,000 tons, giving an average yield of 1.33 tons/ha. The bran is not used for animal feed as it is of poor digestibility and low nutritive content and is considered a waste byproduct. Therefore, it is advantageous to produce a value-added product from the bran. We extracted the native polysaccharide, a linear (1-3)-, (1-4)-linked beta-glucan (OBG) from the oat bran and synthesized a sulfated derivative OBGS containing 36.5% sulfate. OBGS had potent activity against a primary isolate of human immunodeficiency virus (HIV-1) in peripheral blood mononuclear cells at a concentration (EC(50)=5.98 x 10(-4) microM) approximately 15,000 times below its cytotoxic concentration. OBGS was also active postinfection (EC(50)=5.3 x 10(-4) microM) and protected pretreated peripheral mononuclear cells (EC(50)=5.2 x 10(-2) microM) washed free of the compounds prior to infection. Thus, OBGS has potential as a vaginal microbicide and is the first such report for oat bran derived sulfated beta-glucan.     

An assay to estimate tannins added to postmortem Turkey meat

A method for quantification of tannins in wine was adapted to determine tannins added to turkey meat. Standard curves containing varying amounts of GSE [0, 0.5, 1.0, 1.5, 2.0, 2.5, and 5.0%, (w/w)] as a source of tannins were developed. The R(2) value of the mean standard curve was 0.9992. The overall percent recovery of GSE in meat was determined to be 54.78%. Results showed that estimation of GSE in four out of five of the spiked samples was less than or equal to 10%. It is unclear as to why spiked samples at 0.048 mg of GSE were always underestimated (25.0%). Overall, the method seems applicable for estimation of tannins in poultry meat and is probably applicable to estimation of tannins in other meat products.     

Rheological properties of concentrated skim milk: influence of heat treatment and genetic variants on the changes in viscosity during storage

Heat treatment during manufacturing of milk powder is one of the most important tools for manipulation of its functional properties, and it is the basis of the classification of these proteins into low-, medium-, and high-heat types. Slight differences in the sequences of the major proteins in milk (genetic variants) seem to have also a significant effect in milk powder processing (U.S. patent). Therefore, the effects of high-temperature storage and heat treatment on skim milk of defined genetic variants of beta-lactoglobulin (beta-LG) were measured. The samples had 45% total solids, the temperature of aging was 50 degrees C, and the heat treatment was 90 degrees C for 10 min prior to evaporation. Measurements on shear rate and on apparent viscosity were determined for each sample. During storage of the concentrated milk, the apparent viscosity and yield values increased markedly, and the age-dependent increase in viscosity in heat-treated concentrated skim milks was much more pronounced than in those prepared from unheated skim milks. The increase in apparent viscosity and yield value with storage time was notably different for milks containing different genetic variants. Unheated concentrated milks containing the B variant of beta-LG showed the most rapid increase in apparent viscosity with storage time, whereas the viscosity increase was slowest in the concentrate containing the A variant. In contrast, heat-treated concentrated milks containing the A variant of beta-LG showed the most rapid increase in viscosity with storage time, whereas the viscosity increase was slowest in the concentrate containing the AB variant. The changes in apparent viscosity of concentrated milk were largely reversible under high shear during the early stages of storage, but samples stored for a long time showed irreversible changes in apparent viscosity. Particle size analysis confirmed irreversible aggregation and fusion of casein particles during storage.     

The impact of a community-based food skills intervention on cooking confidence, food preparation methods and dietary choices - an exploratory trial

OBJECTIVE: To evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aimed at altering cooking confidence, food preparation methods and dietary choices. DESIGN: A standardised skills programme was implemented in community-based settings. Pre- (T1) and post-intervention (T2) and 6-month follow-up (T3) measures (7-day diaries and self-administered questionnaires) were undertaken in intervention and comparison groups. SETTING: Eight urban communities in Scotland. SUBJECTS: One hundred and thirteen adults living in areas of social deprivation. RESULTS: It was clear that many subjects led fragmented lives and found commitment to intervention classes problematic. Sixty-three subjects completed the final (T3) assessments. The response to each component varied due to inability to attend sessions, illness, study requirements, employment, moving out of the area, change in circumstances, loss of interest and loss of postal questionnaires. At baseline, reported consumption of fruit and vegetables was low (mean frequency 8.1 +/- 4.78 times per week). Fruit intake increased significantly (P < 0.05) between T1 and T2 in the intervention group (1.7 +/- 2.36 to 2.7 +/- 3.28 times per week) only. Between T1 and T3, there was a significant increase (P < 0.05) in intervention subjects who reported confidence in following a recipe (67-90%,). CONCLUSIONS: This exploratory trial shows that a food skills intervention is likely to have a small but positive effect on food choice and confidence in food preparation. A full-scale randomised controlled trial in this hard-to-reach group would require a range of flexible approaches rather than a fully defined intervention, and presents challenges for trial design.