Transformation of bioactive compounds by Fusarium sacchari fungus isolated from the soil-cultivated ginseng

Ginsenoside bioactive compounds, namely, compound K (C-K), compound Mx (C-Mx), and ginsenoside Mc (G-Mc), were the metabolites of ginsenosides Rb 1, Rb 2, Rb 3, and Rc by intestinal microflora of humans or rats, microorganisms, and enzymes, and C-K showed beneficial effects in vitro and in vivo as an antitumoral agent. The objective of this work was to explore an efficient procedure for biotransformation of these bioactive compounds. Thus, a filamentous fungus, Fusarium sacchari, was first obtained from the soil-cultivated ginseng, which was verified to possess a potent capacity of transformation of C-K, C-Mx, and G-Mc. The optimal biotransformation conditions of F. sacchari with C-K, C-Mx, and G-Mc were obtained as follows: transforming temperature, 30 degrees C; transforming time, 6 days; rotary speed, 160 rpm; pH of the medium, 5.5. HPLC analysis indicated that these three bioactive compounds were key metabolites and their structures were confirmed by (1)H and (13)C NMR analysis. Moreover, the in vitro antitumor activities of C-K, C-Mx, and G-Mc and the in vivo antitumor activities of the transformed product mainly containing these compounds were also evaluated. Among C-K, C-Mx, and G-Mc, C-K exhibited the most potent antitumor activities. The in vivo study showed that the transformed products by F. sacchari had much more antitumor activity than those of commonly used ginsenoside Rg3 and Paclitaxel.     

Pectins as possible source of the copper involved in the green staining alteration of cv. Gordal table olives

The pectic and pigment compositions and Ca and Cu contents of the alcohol-insoluble solid (AIS) residues were determined in cv. Gordal olives treated with NaOH solution and kept at different constant pH values (3.5-6.5). The same controls were made in table olives presenting green staining alteration. The ratio between the various pectin fractions of the more acid pH experiment samples remained similar in fruits not showing green staining. In altered fruits, the protopectin fraction was lower, and the calcium pectate or EDTA soluble pectins were higher. Regarding the presence of Ca and Cu in the AIS, it was observed that, whereas Ca levels fell at the most acid pH values, those of Cu increased. The concentration of Ca was higher in the AIS of altered olives than in nonaltered ones. The same trend was seen for the zone with or without green staining of an altered fruit. In the case of Cu, the relationship was the opposite: a decrease in the levels of AIS Cu in fruits and zones of fruits with green staining. This result was correlated with the highest concentration of Cu-chlorophyll complexes found in such samples and suggested that pectins might act as a reservoir of Cu involved in the alteration.     

Genetic diversity of the Mexican Lidia bovine breed and its divergence from the Spanish population

Lidia bovine breed exists since the XIV century in the Iberian Peninsula. These animals were initially produced for meat but some, showing an aggressive behaviour which difficulted their management, were used to participate in popular traditional and social events. A specialization of the breed giving rise to the original Lidia population is documented in Spain since mid-XVIII century. Following the same tradition than in the Spanish population, Mexico used aggressive animals at the beginning of the XX century until two families of breeders started importing Lidia breed bovines from Spain with the aim of specializing their production. Each family (Llaguno and González) followed different breeding managements, and currently, most of the Lidia Mexican population derives from the Llaguno line. Although genetic structure and diversity of the Spanish population have been studied (using autosomal microsatellite markers, Y chromosome DNA markers and mitochondrial DNA sequences), the Mexican population is not analysed. The aim of the study was to assess both the genetic structure and diversity of the Mexican Lidia breed and its relationship with the original Spanish population using the same molecular tools. A total of 306 animals belonging to 20 breeders issued from both existing Mexican families were genotyped, and the genetic information was compared to the previously existing Spanish information. Slightly higher levels of genetic diversity in Mexican population were found when comparing to the Spanish population, and the variability among populations accounted for differences within them showing mean values of 0.18 and 0.12, respectively. Animals from the Mexican breeders, belonging to each of the two families, clustered together, and there was little evidence of admixture with the Spanish population. The analysis of Y chromosome diversity showed a high frequency of the H6 haplotype in the Mexican population, whereas this haplotype is rare in the Spanish, which is only found in the Miura (100%) and Casta Navarra (38%) lineages. Mitochondrial DNA revealed similar haplotypic pattern in both Spanish and Mexican populations, which is in accordance with most of the Mediterranean bovine breeds. In conclusion, as the Mexican Lidia population had initially a small number of founders and its current population has been reared isolated from their Spanish ancestors since a long time, these bottleneck effects and a combination of mixed cattle origin are the factors that might erase any trace of the Spanish origin of this population.     

Purification and partial characterization of lipoxygenase from desert truffle (Terfezia claveryi Chatin) ascocarps

A lipoxygenase from Terfezia claveryi Chatin ascocarp, a mycorrhizal hypogeous fungus, is described for the first time. The higher proportion of PUFA in T. claveryi ascocarps makes lipid rancidity the main factor limiting its storage life. Thus, the studies on LOX from T. claveryi are important because this enzyme, among other roles, may be involved in an alteration of lipids leading to consumer rejection. The enzyme has been purified to apparent homogeneity by phase partitioning in the presence of Triton X-114, followed by two steps of cation-exchange chromatography. The purified T. claveryi LOX preparation consisted of a single major band with an apparent molecular mass of 66 kDa after sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The enzymic activity exhibited a strong specificity toward linoleic and linolenic acids as substrates, while only 32% activity was observed using gamma-linolenic acid. The pH optimum of this enzyme was pH 7.0. When the enzyme reacted with linoleic acid, it produced a single peak, which comigrated with standard 13-hydroperoxy-octadecadienoic acid; 13-hydroperoxy-octadecatrienoic acid was produced during the reaction with linolenic acid.     

A comparative study of the precipitation acidity in two cities in Cantabria (Spain) with different degrees of industrialization

A study was carried out on the pH values obtained from bulk (wet and dry) precipitation samples collected simultaneously in two cities in Cantabria (Spain), Santander and Torrelavega over a period of a year. It was observed that the annual weighted average values for the pH of precipitation, 4.42 and 4.21, respectively, differ significantly although the difference is less than that existing between their pollution levels. The difference is greater when total annual H⁺ depositions are compared. The study also demonstrated the strong influence of long-range transport effect on acidity and to a lesser degree the effect of mid-range transport.     

Influence of harvesting method and washing on the presence of pesticide residues in olives and olive oil

The influence of the preliminary steps in olive oil production (harvesting and washing) on pesticide residues in olives and olive oil has been investigated. Analyses were performed by GC-MS/MS and revealed that endosulfan sulfate and two herbicides (diuron and terbuthylazine) were the most frequently found residues in olives and olive oil. The harvesting method has a decisive influence on herbicide concentrations found in olives. Thus, 16 and 48% of the olive samples harvested on the ground after falling from the tree presented concentrations higher than the maximum residue limit (MRL) for diuron and terbuthylazine, respectively. In olives harvested directly from the tree, diuron was not found at concentrations higher than MRL and terbuthylazine was found in only 10% of the samples. The washing step performed routinely in olive mills was effective in removing the superficial contamination by herbicides present in olives harvested on the ground. Nevertheless, even after washing, the olive oil obtained from ground olives showed herbicide residue concentrations higher than those obtained from tree olives.     

Chemical characterization of lignin and lipid fractions in kenaf bast fibers used for manufacturing high-quality papers

The chemical composition of lignin and lipids of bast fibers from kenaf (Hibiscus cannabinus) used for high-quality paper pulp production was studied. Pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS) of fibers showed a lignin with a high syringyl/guaiacyl ratio (5.4) and minor amounts of p-hydroxyphenyl units. Simultaneously, sinapyl and coniferyl acetates were also identified, indicating that this lignin is partially acetylated. p-Hydroxycinnamic acids were found in only trace amounts. The main lipids identified by GC/MS of extracts from kenaf fibers were series of long-chain n-fatty acids, waxes, n-alkanes, and n-fatty alcohols. Free and esterified sterols and triterpenols, steroid hydrocarbons, and steroid and triterpenoid ketones, as well as steryl glycosides, were also found. Finally, the fate of the main constituents of kenaf fibers in alkaline pulping was also investigated.     

Structural ripening-related changes of the arabinan-rich pectic polysaccharides from olive pulp cell walls

In this study, the structural features and ripening-related changes that occur in the arabinan-rich pectic polysaccharides highly enmeshed in the cellulosic matrix of the olive pulp fruit were evaluated. These pectic polysaccharides, obtained from two consecutive harvests at green, cherry, and black ripening stages, account for 11-19% of the total pectic polysaccharides found in the olive pulp cell walls and were previously shown to occur as calcium chelating dimers. On the basis of the 13C NMR, (1H, 13C) gHSQC, 2D COSYPR, and (1H,13C) gHMBC carbon and proton resonances of the variously linked arabinosyl residues, we propose a tentative structure. This structure is particularly characterized by T-beta-Araf (1-->5)-linked to (1-->3,5)-Araf residues and by the occurrence of branched and linear blocks in the arabinan backbone. Methylation analysis showed that these pectic polysaccharides of black olives have more arabinan side chains, which were shorter (less (1-->5)-Araf), highly branched (more (1-->3,5)-Araf), and with shorter side chains (fewer (1-->3)-Araf) than those of green and cherry olives. Quantitative 13C NMR data indicated that these modifications involved the disappearance of the characteristic terminally linked beta-Araf residue of the arabinans. This odd feature can be used as a diagnostic tool in the evaluation of the stage of ripening of this fruit, as well as a marker for the presence of olive pulp in matrices containing pectic polysaccharides samples.     

Optimization of conditions for anthocyanin hydrolysis from red wine using response surface methodology (RSM)

Optimization of conditions for anthocyanin hydrolysis from red wine was investigated using response surface methodology. The aglycon forms of the anthocyanins were quantified by high-performance liquid chromatography with diode array detection. The combined effects of three independent variables, HCl amount, heating temperature, and hydrolysis time, were studied using a 2(3) full-factorial central composite design. Anthocyanin hydrolysis yield depended mainly on the heating temperature and time of hydrolysis. HCl amount was the factor that least influenced the hydrolysis of anthocyanins. From experimental results, the maximum yield of anthocyanidins was reached with 9.8 mL of HCl (32% v/v), a heating temperature of 166.2 °C, and a hydrolysis time of 46.6 min. Five anthocyanidins, namely, delphinidin, cyanidin, petunidin, peonidin, and malvidin, were quantified in red wine. The reliability of the method was confirmed by recovery experiments, performed under optimal conditions. Recoveries indicated that anthocyanidins resisted the hydrolysis conditions.     

Correlation of selected constituents with the total antioxidant capacity of coffee beverages: influence of the brewing procedure

Relationships between volatile and nonvolatile compounds and the antioxidant capacity of coffee brews prepared from commercial conventional and torrefacto roasted coffees, employing commonly used doses and prepared by four brewing procedures (filter, plunger, mocha, and espresso machine) were assessed. Significant correlations between volatile Maillard reaction products and antioxidant capacity (measured by both 2,2-diphenyl-1-picrylhydrazyl radical and redox potential methods) were not observed. Highly positive correlations between browned compounds and caffeine with both antioxidant capacity parameters were reported. Principal component analysis allowed coffee brews separation according to coffee roasting processes (PC1) and brewing procedures (PC2), showing that in all cases coffee brews from torrefacto roasted coffee were more antioxidant that those extracted from conventional ones; also, coffee brews extracted by an espresso machine were more antioxidant than those extracted by mocha, plunger, and filter machines.