Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction

Red pepper seeds were roasted with constant stirring for 6, 9, 10, and 12 min at 210 degrees C, and oils were extracted from the roasted red pepper seeds using an expeller. The iodine values and fatty acid compositions of red pepper seed oils did not change with roasting time. The fatty acid composition of the oil obtained from the red pepper seeds roasted for 6 min was 0.24% myristic acid, 13. 42% palmitic acid, 0.33% palmitoleic acid, 2.07% stearic acid, 10. 18% oleic acid, 73.89% linoleic acid, and 0.37% linolenic acid, showing a fatty acid composition similar to that of high-linoleate safflower oil. Thirteen alkylpyrazines were identified in the roasted red pepper seed oils: 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, trimethylpyrazine, 2,6-diethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, 2, 3-diethyl-5-methylpyrazine, 2-isobutyl-3-methylpyrazine, and 3, 5-diethyl 2-methylpyrazine. The pyrazine content increased markedly as the roasting time increased, showing 2.63, 5.01, 8.48, and 13.10 mg of total pyrazine/100 g of oils from the red pepper seeds roasted for 6, 8, 10, and 12 min, respectively, at 210 degrees C. 2, 5-Dimethylpyrazine in the roasted red pepper seed oil seemed to be the component most responsible for the pleasant nutty aroma of the oils. The oxidative stabilities of oils increased greatly as the roasting time increased.     

Absorption and utilization of amino acids infused into the cecum of growing pigs. 1. Measurement of N-balance for utilization of lysine and isoleucine; isoleucine requirement for growing pigs

In N-balance experiments with growing pigs (40-60 kg live weight) investigations were made whether lysine or isoleucine that is infused into the caecum can be absorbed there and to what extent these amino acids in that case can be utilised by the animal for protein synthesis. The pigs either received basic rations with insufficient lysine or isoleucine resp. (negative control group) or the amounts of lysine and isoleucine lacking to meet the requirement were supplemented with the feed (positive control group) or continuously infused into the caecum with the help of caecal infusion cannulae (test group). In the experiments with lysine the animals in the negative control group and in the test group showed considerably lower N-balances than the positive control group. There were no differences as regards the apparent digestibility of lysine between the positive control group and the test group. The urine of the test group contained distinctly more NH3. This shows clearly that lysine that is infused into the caecum cannot be utilised by the pigs, it is, on the contrary, microbially decomposed, the nitrogen is chiefly absorbed as NH3 and excreted in urine. As regards isoleucine, the deficit brought about with the basic ration was insufficient in order to achieve significant differences between the N-balance values of the groups so that unambiguous statements on the absorption and utilisation of isoleucine infused into the caecum cannot be made. Concerning apparent digestibility of isoleucine and the NH3 content of the urine, the results of the isoleucine experiments were similar to those in the lysine experiments. According to our N-balance experiments the isoleucine requirement of pigs indicated in relevant literature as 5.6 g/kg dry matter of the feed is by far too high. It should be limited to 3.5 or a maximum of 4.0 g isoleucine per kg dry matter of the feed.     

Influence of sex and live body mass on the true protein and amino-acid digestibility of various animal feeds in pigs. 1. Comparative studies between barrows and female pigs

Growing barrows and female pigs of 3 liveweight ranges (20-30 kg, 50-60 kg, 80-90 kg) were used to study the true digestibility of protein and essential amino acids from 4 cereal species and 4 high-protein concentrate using the fecal analysis method and regression techniques. No significant differences were found between the females and the barrows in the true digestibility of the protein and most of the amino acids from the protein carriers under study. In the 3rd liveweight range, the true digestibility of some amino acids of the cereals proved somewhat lower in tendency with female animals. In comparison with the true digestibility of protein, in the cereals under study that of lysine gave significantly lower, and that of cystine, arginine, phenylalanine and histidine significantly higher values. The relative values (protein = 100%) were 85.0, 110.6, 106.8, 106.5 and 105.5 for lysine, cystine, arginine, phenylalanine and histidine, respectively. The true digestibility of the remaining amino acids is comparable to that of protein.     

Cross-linked transfer RNA functions in all steps of the translation process

A specific photochemical reaction between 4-thiouridine and cytosine cross-links two arms of transfer RNA. This cross-link, introduced into phenylalanine transfer RNA and arginine transfer RNA, limits the conformational freedom of the molecule. Both modified transfer RNA's are capable of functioning in all steps of protein synthesis with this restraint on allowable conformations.     

Enhanced ammonium supply,soil pH and electrical conductivity effects on spring wheat growth

Spring wheat (Triticum aestivum L.) dry matter (DM), N content and tillering are increased by increasing the proportion of N available to the plant as NH₄ (enhanced ammonium supply‐EAS) at soil pH ≥ 7.0. Using different N sources to provide different levels of EAS effects soil pH and electrical conductivity (EC) as well as soil NH₄. Both pH and EC may affect plant growth and response to EAS.

Two greenhouse experiments were conducted to determine the effects of EAS, pH, and EC on the DM, N content, and tillering of spring wheat. The collinearity between pH and NH₄ was eliminated over a pH range of 5.8 to 7.2 by adjusting lime rates to compensate for the effect of each N source on pH. Even though EC was somewhat correlated with soil NH₄ in both experiments, there were a sufficient number of comparisons to separate the effects of EC and NH₄ on plant growth. Differences in plant growth resulted from differences in soil NH₄ levels. Soil pH and EC did not affect plant growth. Plant responses to soil NH₄ levels were quadratic. Maximum plant growth occurred at approximately 100–200 mg/kg KCl‐extractable NH₄.     

Impact of Bran Addition on Water Properties and Gluten Secondary Structure in Wheat Flour Doughs Studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy

The aim of this work was to elucidate the underlying physical mechanism(s) by which bran influences whole grain dough properties by monitoring the state of water and gluten secondary structure in wheat flour and bran doughs containing 35–50% moisture and 0–10% added bran. The system was studied with attenuated total reflectance (ATR) FTIR spectroscopy. Comparison of the OH stretch band of water in flour dough with that in H₂O‐D₂O mixtures having the same water content revealed the formation of two distinct water populations in flour dough corresponding to IR absorption frequencies at 3,600 and 3,200 cm^–1. The band intensity at 3,200 cm^–1, which is related to water bound to the dough matrix, decreased and shifted to lower frequencies with increasing moisture content of the dough. Addition of bran to the dough caused redistribution of water in the flour and bran dough system, as evidenced by shifts in OH stretch frequency in the 3,200 cm^–1 region to higher frequencies and a reduction in monomeric water (free water). This water redistribution affected the secondary structure of gluten in the dough, as evidenced by changes in the second‐derivative ATR‐FTIR difference spectra in the amide I region. Bran addition caused an increase in β‐sheet content and a decrease in β‐turn (β‐spiral) content. However, this bran‐induced transconformational change in gluten was more significant in the 2137 flour dough than in Overley flour dough. This study revealed that when bran is added to flour dough, water redistribution among dough components promotes partial dehydration of gluten and collapse of β‐spirals into β‐sheet structures. This transconformational change may be the physical basis for the poor quality of bread containing added bran.     

Changes in fungicide sensitivity and relative species abundance in Oculimacula yallundae and O. acuformis populations (eyespot disease of cereals) in Western Europe

Changing fungicide sensitivities in populations of Oculimacula yallundae and O. acuformis , the species responsible for cereal eyespot in Western Europe, were determined over a 17 year period between 1984 and 2000. The data were collected by Aventis Crop Science as part of their long-term survey to monitor changes in sensitivity to prochloraz and the methyl benzimidazole carbamate (MBC) fungicides in eyespot populations. The results show evidence for reduced sensitivity to both fungicides over the period of the survey. The decline in MBC sensitivity is in agreement with reports of practical resistance (a detectable loss of disease control in the field) to this fungicide which were widely reported from the mid 1980s onward. Prochloraz sensitivity was more complex, with the emergence of a higher resistance category of isolates in the late 1980s and early 1990s which then decreased in frequency towards the end of the survey. This may be partly explained by the introduction and increased use of cyprodinil in the mid 1990s. Although all trends were similar across Europe, differences were observed between the two eyespot species. A higher frequency of O. yallundae isolates showed decreased sensitivity to MBC, whereas decreased sensitivity to prochloraz was at a higher frequency in O. acuformis populations. The relative abundance of the two eyespot species was influenced by their differential levels of fungicide sensitivity, with the ratio increasing toward the species with the highest level of resistance to the prevailing fungicide.