Waxy durum acts as a unique form of crumb softener in bread

Flour milled from waxy durum grain was incorporated into bread formulations and its effects on crumb softness and loaf volume compared to those of added fats and emulsifiers. Waxy durum had a small effect on increasing loaf volume, and little of this effect could be explained by dough height or oven spring; effects of most other additives were closely related to dough height or oven spring. For all additives, the relationship between crumb softness and loaf volume fitted a power law relationship. Waxy durum and some of the additives had a greater softening effect than predicted from their effect on volume while others produced a much firmer crumb. With only one exception, when combined with other additives waxy durum reduced compression of the crumb more than predicted on the basis of the effects on loaf volume of the additives alone. In common with some of the added lipids, during compression analysis, crumb prepared with waxy durum flour had similar levels of structural damage as crumb baked from the standard formulation; other lipids and emulsifiers produced more fragile crumb. Waxy durum flour appears to have unique effects on crumb softness.     

Ex vivo investigation of the use of hydrothermal energy to induce chondrocyte necrosis in articular cartilage of the metacarpophalangeal and metatarsophalangeal joints of horses

OBJECTIVE: To evaluate the use of hydrothermal ablation of articular cartilage for arthrodesis in horses through investigation of the effects of joint lavage with physiologic saline (0.9% NaCI) solution (80 degrees C) for various treatment times on chondrocyte viability in the articular cartilage of the metacarpophalangeal and metatarsophalangeal joints of cadaveric horse limbs. Sample Population-7 pairs of metacarpophalangeal and 8 pairs of metatarsophalangeal joints from 8 Thoroughbreds. PROCEDURE: The horses were euthanatized for reasons unrelated to musculoskeletal disease. On a random basis, 1 joint of each pair underwent intra-articular lavage for 5, 10, or 15 minutes with heated saline solution (80 degrees C); the other joint underwent sham treatment of similar duration with saline solution at 22 degrees C (control). Cartilage samples from the distal articular surface of metacarpus III (or metatarsus III), the proximal surface of the proximal phalanx, and the lateral and medial proximal sesamoid bones were assessed for chondrocyte viability via confocal microscopy and viability staining following enzymatic digestion. RESULTS: Compared with the control joints, findings of both viability assays indicated that the percentage of sites containing viable chondrocytes in heat-treated joints was decreased.Treatment hazard ratios of 0.048 (confocal microscopy) and 0.2 (digestion assay) were estimated. Histologically, periarticular soft tissues had minimal detrimental effects after heat treatment. CONCLUSIONS AND CLINICAL RELEVANCE: Ex vivo intra-articular lavage with saline solution at 80 degrees C resulted in the death of almost all articular chondrocytes in the joint. This technique may be a satisfactory method for extensive cartilage ablation when performing arthrodesis by minimally invasive techniques.     

Modification of sugar profiles in California adapted apricots (Prunus armeniaca L.) through breeding with Central Asian germplasm

Summary Central Asian apricot germplasm was used in hybridizations with California adapted apricots to increase Brix levels and improve fresh eating quality. Fruit from parental trees, the F₁ hybrid and two backcross families were evaluated for fruit quality traits and analyzed by HPLC for specific sugar content. The F₁ hybrid between Central Asian and California adapted apricots was intermediate to its parents in many of the evaluated characteristics and levels of specific sugars. When the F₁ hybrid was backcrossed to California adapted apricots ‘Lorna’ and ‘Robada,’ the resulting hybrids were diverse in Brix, juice acidity, fruit size and profiles of specific sugars. Glucose: fructose ratios higher that 3.3 were encountered in fruit from five of the 22 analyzed seedlings, and fructose: sorbitol ratio ranged from 0.67 to 6.46. Brix and total sugar content correlated significantly with each other and with both sucrose and glucose. No significant correlations existed between sorbitol and any of the other analyzed sugars, nor with Brix or total sugars. The results demonstrated the extent of sugar profile modification possible in California adapted apricots after just two generations of breeding with Central Asian apricot germplasm.     

Waxy durum and fat differ in their actions as improvers of bread quality

Fat is commonly added to bakery products to improve eating qualities and extend shelf life. Flour milled from waxy durum grain was incorporated into bread formulations and its effects on crumb softness and loaf volume compared to those of added fat. Low levels of fat (0.1-0.3% of flour weight) softened the bread crumb and increased loaf volume. Most of the softening effects were evident in the crown of the loaves protruding above the tin and a high proportion of the reduction in compression was associated with increased volume. Loaves baked with waxy durum flour were softer than those baked with fat and the softening effects were evident both in the crown of the loaf and at its base where it had been confined within the tin. Waxy durum flour reduces compression independently of increased volume. It is suggested waxy durum flour acts by slowing the migration of water from the gluten phase to the starch phase so maintaining the level of mobile water in the gluten where it acts as a plasticiser. Independent organoleptic assessment of bread quality baked with combinations of waxy durum and fat confirmed the quality enhancing effects of waxy durum flour.     

The structure of the eukaryotic ribosome at 3.0 Å resolution

Ribosomes translate genetic information encoded by messenger RNA into proteins. Many aspects of translation and its regulation are specific to eukaryotes, whose ribosomes are much larger and intricate than their bacterial counterparts. We report the crystal structure of the 80S ribosome from the yeast Saccharomyces cerevisiae--including nearly all ribosomal RNA bases and protein side chains as well as an additional protein, Stm1--at a resolution of 3.0 angstroms. This atomic model reveals the architecture of eukaryote-specific elements and their interaction with the universally conserved core, and describes all eukaryote-specific bridges between the two ribosomal subunits. It forms the structural framework for the design and analysis of experiments that explore the eukaryotic translation apparatus and the evolutionary forces that shaped it.     

Postharvest conditioning temperatures and fruit maturity on flavedo soluble sugars of coastal and desert lemons

Summary

The content and changes in flavedo soluble sugars of Citrus limon (L.) Burm. F. of different maturity derived from coastal and desert climatic regions to two postharvest conditioning temperatures of 158C and 108C were determined. Conditioning caused significant changes of flavedo soluble sugars in lemons of the two geographic areas. Raffinose level increased with duration of conditioning in both desert and coastal lemons and was slightly higher at 108C than at 158C conditioning. The flavedo sucrose content of green coastal lemons was greater than silver or yellow lemons and increased significantly in silver and yellow lemons after conditioning for 3 d at 158Cor108C, but declined significantly in all maturity classes to a low level with conditioning of more than 3 d. In contrast, the flavedo sucrose content of green and yellow desert lemons was 2.8–fold and 1.7–fold greater, respectively, than comparable coastal lemon flavedo, with the green lemon flavedo showing a significant gradual decrease with increasing duration of conditioning at 158C and 108C, but not in yellow lemon flavedo. The flavedo glucose and fructose contents of desert lemons remained relatively unchanged with conditioning at 158C and 108C, but their contents in yellow, silver and green coastal lemon flavedo increased after prolonged conditioning. The flavedo fructose content of yellow coastal lemons was significantly greater than green lemons, but there was no difference in flavedo fructose content of green and yellow desert lemons. The observed alteration of flavedo soluble sugars associated with conditioning provided an insight of cellular response to temperature, and emphasized the importance of climatic origin on lemon flavedo sugar composition.     

Evaluation of three enzyme-linked immunosorbent assays (ELISAs) for the detection of serum antibodies in sheep infected with Echinococcus granulosus

The aim of this study was to develop an immunological method for the identification of sheep infected with Echinococcus granulosus which would allow the monitoring of animals imported into countries free from hydatidosis and as an aid to countries where control schemes for the disease are in operation. Three enzyme-linked immunosorbent assays (ELISAs) were developed and validated, using as antigen either a purified 8 kDa hydatid cyst fluid protein (8kDaELISA), a recombinant EG95 oncosphere protein (OncELISA) or a crude protoscolex preparation (ProtELISA). Sera used for the assay validations were obtained from 249 sheep infected either naturally or experimentally with E. granulosus and from 1012 non-infected sheep. The highest diagnostic sensitivity was obtained using the ProtELISA at 62.7 and 51.4%, depending on the cut-off. Assay sensitivities were lower for the 8kDaELISA and the OncELISA. Diagnostic specificities were high, ranging from 95.8 to 99.5%, depending on the ELISA type and cut-off level chosen. A few sera from 39 sheep infected with T. hydatigena and from 19 sheep infected with T. ovis were recorded as positive. Western immunoblot analysis revealed that the dominant antigenic components in the crude protoscolex antigen preparation were macromolecules of about 70-150 kDa, most likely representing polysaccharides. This study demonstrated that the ProtELISA was the most effective immunological method of those assessed for detection of infection with E. granulosus in sheep. Because of its limited diagnostic sensitivity of about 50-60%, it should be useful for the detection of the presence of infected sheep on a flock basis and cannot be used for reliable identification of individual animals infected with E. granulosus.     

缺失不同Wx蛋白对普通小麦直链淀粉含量及淀粉特性的影响

为了明确普通小麦缺失不同W x蛋白对直链淀粉含量的影响以及部分糯小麦品系的淀粉特性,采用单向改良SDS-PAGE方法对1个非糯×糯杂交组合F2分离群体的196个单籽粒进行了W x蛋白筛选,测定了这批籽粒的直链淀粉含量,同时测定了1个部分糯小麦品系(缺失W x-B 1和W x-D 1)和2个正常型小麦品系粗面粉的直链淀粉含量、膨胀势和RVA粘度。结果表明,缺失1对W x蛋白的直链淀粉含量比正常型降低3.29~7.15个百分点,缺失2对W x蛋白的比正常型降低9.45~13.82个百分点,缺失3对W x蛋白的直链淀粉含量几乎为0;缺失W x-B 1和W x-D 1的部分糯小麦品系粗面粉的直链淀粉含量比正常型降低5.62~7.49个百分点,膨胀势则增加4.51~4.72,RVA高峰粘度显著高于正常型。