Effect of Storage Temperature and Flour Water Content on Lipids,Lipoxygenase Activity,and Oxygen Uptake During Dough Mixing

Flours differing in water content of 10% (F10), 12% (F12), and 14% (F14) were stored for 16 weeks at 22, 32, and 45°C. The major changes in lipids concerned the free fatty acids (increase) and the triglycerides (decrease). In all cases, the changes increased with increasing storage temperature and water content. After 16 weeks of storage, the losses in lipoxygenase (LOX) activity increased with increasing flour moisture and storage temperature from 10% for F10 at 22°C to 100% for F14 at 45°C. At the end of storage at 22 and 32°C, the bread volumes decreased by 10 and 25%, respectively, with no statistical differences (P < 0.05) between the samples. At 45°C, the volume losses were equal to 35, 46, and 61% for the F10, F12, and F14 samples, respectively. In the same time, the flour oxidative ability (oxygen uptake during dough mixing) increased for the F10 and F12 samples with increasing storage temperature, whereas it decreased for the F14 samples stored at 45°C. Therefore, provided the residual LOX activity is sufficient (omission of the F14 samples stored at 45°C), the flour oxidative ability increased during storage and is positively correlated to its oxidable PUFA content.     

A predictive model based on a pluviothermic index for leathery pocket and fruitlet core rot of pineapple cv. ‘Queen’

European Journal of Plant Pathology - Leathery pocket (LP) and fruitlet core rot (FCR) of pineapple (Ananas comosus L.) caused by Penicillium funiculosum Thom. and/or Fusarium moniliforme Sheld...     

A long-term tree-ring chronology over 796 years for silver fir (<Emphasis Type="Italic">Abies alba</Emphasis> Mill.) in Southern France

? Key message This paper presents ring width data of silver fir trees (Abies alba Mill.) from buildings and living trees from 1214 to 2009 in southeastern France. A 796-year chronology spanning the period 1214–2009 has been built. Data can be used for dating projects, paleoecology studies, and climate reconstructions. Dataset access is at https://hal.archives-ouvertes.fr/hal-01528324 . Associated metadata is available at https://metadata-afs.nancy.inra.fr/geonetwork/srv/fre/catalog.search#/metadata/a74b4869-318c-458c-a5fe-f9ff44a5082c      

Bacterial Community Composition and Genes for Herbicide Degradation in a Stormwater Wetland Collecting Herbicide Runoff

Stormwater wetlands collect and attenuate runoff-related herbicides, limiting their transport into aquatic ecosystems. Knowledge on wetland bacterial communities with respect to herbicide dissipation is scarce. Previous studies showed that hydrological and hydrochemical conditions, including pesticide removal capacity, may change from spring to summer in stormwater wetlands. We hypothesized that these changes alter bacterial communities, which, in turn, influence pesticide degradation capacities in stormwater wetland. Here, we report on bacterial community changes in a stormwater wetland exposed to pesticide runoff, and the occurrence of trz, atz, puh, and phn genes potentially involved in the biodegradation of simazine, diuron, and glyphosate. Based on T-RFLP analysis of amplified 16S rRNA genes, a response of bacterial communities to pesticide exposure was not detected. Changes in stormwater wetland bacterial community mainly followed seasonal variations in the wetland. Hydrological and hydrochemical fluctuations and vegetation development in the wetland presumably contributed to prevent detection of effects of pesticide exposure on overall bacterial community. End point PCR assays for trz, atz, phn, and puh genes associated with herbicide degradation were positive for several environmental samples, which suggest that microbial degradation contributes to pesticide dissipation. However, a correlation of corresponding genes with herbicide concentrations could not be detected. Overall, this study represents a first step to identify changes in bacterial community associated with the presence of pesticides and their degradation in stormwater wetland.     

Multiscale characterization of the organization of triglycerides and phospholipids in emmental cheese: from the microscopic to the molecular level

The chemical composition and properties of lipids, both triglycerides and phospholipids, play a major role in the functional and nutritional properties of food products. In this study, the suprastructure of fat, solid fat content, and crystallographic properties of triglycerides were investigated in hard-type cheeses from the microscopic scale to the molecular level using the combination of relevant techniques. Two industrial cheeses with different oiling off properties were compared with experimental cheeses manufactured in the laboratory. Microstructural analysis performed using confocal laser scanning microscopy showed that milk processing led to the disruption of fat globules with the formation of nonglobular fat. For a similar fatty acid composition, oiling off was mainly related to the fat in dry matter content and to the suprastructure of fat in cheese. An exogenous fluorescent phospholipid permitted the localization of milk phospholipids in the cheese matrix, which mainly remain around fat inclusions after disruption of the milk fat globule membrane, and to show heterogeneities. We also showed using differential scanning calorimetry that the suprastructure of fat did not affect the solid fat content in cheese at 4 degrees C: 71.6 +/- 4.9%. The organization of triglyceride molecules in fat crystals, elucidated at a molecular level using X-ray diffraction, corresponded to the coexistence of 2 lamellar structures (2L 40.5 angstroms and 3L 54.6 angstroms) with four polymorphic forms: alpha, two beta' and beta. A schematic representation of the multiscale organization of triglycerides and phospholipids in cheese is proposed.     

Influence of aging on adrenal responsiveness in a population of eleven healthy beagles

The present study aimed at investigating the effects of aging on the adrenal cortex response of cortisol and aldosterone in dogs.A population of healthy adult Beagles was evaluated twice at a five-year interval. At each evaluation, plasma basal cortisol and aldosterone, cortisol and aldosterone following ACTH-stimulation, sodium, and potassium concentrations and arterial blood pressure were measured. We observed significantly (p < 0.05) greater sodium, urea and creatinine concentrations with aging. Nevertheless urea and creatinine remained within our laboratory reference ranges. This study showed a highly significant age-related elevation of basal cortisol (p < 0.01). Inversely, both aldosterone following ACTH-stimulation levels and difference between aldosterone following ACTH-stimulation and basal aldosterone values plummeted significantly (p < 0.01) with aging. In conclusion, the evaluation of the adrenal cortex function in dogs should take in consideration the age of the individuals.     

Crystallization properties and polymorphism of triacylglycerols in goat's milk fat globules

The sensorial, functional, and nutritional properties of goat dairy products result from the specific fatty acid composition of goat's milk fat. However, information on the physical and thermal properties of goat's milk fat is scarce. In this study, crystallization of triacylglycerols (TG) in goat's milk fat globules was investigated using polarized light microscopy and the coupling of time-resolved synchrotron radiation X-ray diffraction (XRD) and high-sensitivity differential scanning calorimetry (DSC). The molecular organization of the solid fat phase was characterized for cooling rates between 3 and 0.1 degrees C/min. Quenching of goat's milk fat globules from 50 to -8 degrees C and 4 degrees C was also examined to identify the most unstable polymorphic forms of TG. Then, the melting behavior of fat crystals was studied on subsequent heating at 1 degrees C/min. Triple chain length (3L: 68.6-70 A) and double chain length (2L: 37-45.4 A) structures were characterized and 5 polymorphic forms, alpha, sub-alpha, beta' 1, beta' 2, and beta were identified. Polymorphic transitions were observed within goat's milk fat globules as a function of time after quenching and as a function of temperature on heating. From a technological point of view, this work will contribute to a better understanding of the rheological properties as well as on the flavor evolutions of goat's milk-based products.     

Prevalence of Bartonella infection in domestic cats in Denmark

Whole blood and serum from 93 cats (44 pets and 49 shelter/stray cats) from Denmark were tested for the presence of feline Bartonella species by culture and for the presence of Bartonella antibodies by serology. Bartonella henselae was isolated from 21 (22.6%) cats. Bacteremia prevalence was not statistically different between shelter/stray cats (13/49, 26.5%) and pet cats (8/44, 18.2%), but varied widely by geographical origin of the cats, even after stratification for cat origin or age (p < 0.001). All isolates but one were B. henselae type II. The only cat bacteremic with B. henselae type I was not co-infected with B. henselae type II. None of the cats was harboring either B. clarridgeiae or B. koehlerae. Almost half (42/92, 45.6%) of the cats were seropositive for B. henselae and antibody prevalence was similar in shelter/stray cats (23/49, 46.9%) and pet cats (19/43, 44.2%). This is the first report of isolation of B. henselae from domestic cats in Denmark. This study also indicates that domestic cats, including pet cats, constitute a large Bartonella reservoir in Denmark.     

Identification of RAPD markers linked to linolenic acid genes in rapessed

Summary The inheritance of the low linolenic acid content (derivated from mutant lines) in rapeseed was investigated. Molecular techniques of gene mapping through RAPD markers were applied on a microspore-derived progeny from a high × low linolenic acid F₁ hybrid. Bulked segregant analysis made it possible to test rapidly number of RAPD primers. Two linkage groups of 6 markers (72.7 cM and 75.6 cM) were determined. Each corresponded to a major QTL which explained 24% and 30.7% of the total phenotypic variation of the linolenic acid content. It was confirmed that two independant mutations were implied in the low linonenic acid content.     

The viscoelastic properties of processed cheeses depend on their thermal history and fat polymorphism

Both the composition and the thermal kinetics that are applied to processed cheeses can affect their texture. This study investigated the effect of the storage conditions and thermal history on the viscoelastic properties of processed cheese and the physical properties of the fat phase. The microstructure of processed cheese has been characterized. Using a combination of physical techniques such as rheometry, differential scanning calorimetry, and X-ray diffraction, the partial crystallization of fat and the polymorphism of triacylglycerols (TG; main constituents of milk fat) were related to changes in the elastic modulus and tan δ as a function of temperature. In the small emulsion droplets (<1 μm) dispersed in processed cheeses, the solid fat phase was studied at a molecular level and showed differences as a function of the thermal history. Storage of processed cheese at 4 °C and its equilibration at 25 °C lead to partial crystallization of the fat phase, with the formation of a β' 2 L (40.9 ?) structure; on cooling at 2 °C min(-1), the formation of an α 3 L (65.8 ?) structure was characterized. The cooling of processed cheese from 60 to -10 °C leads to the formation of a single type of crystal: α 3 L (72 ?). Structural reorganizations of the solid fat phase characterized on heating allowed the interpretation of the elastic modulus evolution of processed cheese. This study evidenced polymorphism of TG in a complex food product such as processed cheese and allowed a better understanding of the viscoelastic properties as a function of the thermal history.