Changes in contents of carotenoids and vitamin E during tomato processing

The aim of this study was to investigate the effect of different types of tomato processing on contents of lycopene, beta-carotene, and alpha-tocopherol. Samples of tomato sauce, tomato soup, baked tomato slices, and tomato juice were taken at different times of heating, respectively, after each step of production. HPLC was used to analyze contents of carotenoids and vitamin E. Due to the loss of water during thermal processing, contents of lycopene, beta-carotene, and alpha-tocopherol on a wet weight basis increased. On a dry weight basis, contents of lycopene increased or decreased depending on the origin of the tomatoes used, whereas the beta-carotene contents decreased or were quite stable. In contrast to lycopene, beta-carotene isomerized due to thermal processing. The alpha-tocopherol contents significantly rose during short-term heating. The increase was not caused by release of alpha-tocopherol from the seeds containing predominantly gamma-tocopherol and accounting for 2% of total alpha-tocopherol content only.     

Hotspots, complementarity or representativeness? designing optimal small-scale reserves for biodiversity conservation

Reserve networks are a major tool of ecological management aiming at biodiversity conservation. Maximizing the number of species conserved with the minimum land sacrifice is a primary requirement in reserve design. In this study, we examine the efficiency of five different scenarios to conserve: (i) the biodiversity of one target group and (ii) the overall biodiversity of an area. The study was conducted in Dadia Reserve, in northern Greece. Six groups of species were selected to represent its biodiversity: woody plants, orchids, Orthoptera, aquatic and terrestrial herpetofauna, and small terrestrial birds. The scenarios examined represent different conservation approaches to select network sites. For each approach, the starting point was one of the above six groups of species, considered as the target group. In scenario A, which reflects the hotspot approach, the sites richest in species are selected. Scenario B selects the sites most complementary in terms of species richness. The next two scenarios use the principle of environmental representativeness, expressed in terms of habitat (scenario C) or vegetation (scenario D). Under scenario E, sites forming the network are selected at random. The rank of scenarios in terms of preserving the species of the target group was always B > A > C > D > E, irrespective of the group considered as target group. Their rank, when preservation of the total biodiversity was the issue, was B, A > C, D > E.     

Fermentation-induced changes in the nutritional value of native or germinated rye

Processing is important both for the sensory and nutritional quality of grains. In the case of whole grains, it especially may influence the levels and bioavailability of the bioactive compounds. Yeast, lactic acid and mixed fermentation were shown to vary in their effects on native and germinated wholemeal rye flour. The presence of Saccharomyces cerevisiae was important for enhanced levels of the analysed compounds. The levels of folates, free phenolic acids, total phenolic compounds, lignans and alkylresorcinols were increased especially by fermentation of germinated rye, which also resulted in lower pH when compared with native rye flour, the level of folate was increased up to seven-fold and that of free phenolic acids by up to ten-fold after germination and fermentation. Tailored fermentation thus offers a tool to further increase the bioactive potential of wholemeal rye.     

Thermographic imaging of superficial temperature in dogs sedated with medetomidine and butorphanol with and without MK‐467 (L‐659’066)

ObjectiveTo record, with a thermal camera, peripheral temperature changes during different sedation protocols and to relate the results to changes in the rectal temperature.Study designRandomized crossover part-blinded experimental study.AnimalsEight healthy purpose-bred neutered Beagles (two females and six males) weight 14.5 ± 1.6 kg (mean ± SD) and aged 3–4 years.MethodsEach dog was sedated four times. Treatments were medetomidine 20 μg kg^?1 and butorphanol 0.1 mg kg^?1 (MB) with or without MK-467 500 μg kg^?1 (MK). Both drug combinations were administered IV and IM as separate treatments. A thermal camera (T425, FLIR) with a resolution of 320 by 240 was used for imaging.The dogs were placed in lateral recumbency on an insulated mattress. Digital (DFT) and metatarsal footpad temperatures (MFT) were measured with thermography. Thermograms and rectal temperature (RT) were taken before and at 3, 10, 20, 30, 45 and 60 minutes after treatment.ResultsAt 60 minutes after drug administration, MFT was higher (p < 0.001) after MB+MK (34.5 ± 1.1 IV, 34.8 ± 0.5 IM) than MB (31.1 ± 2.9 IV, 30.5 ± 3.6 IM), DFT was higher (p < 0.001) after MB+MK (33.6 ± 1.4 IV, 34.0 ± 0.6 IM) than MB (26.7 ± 1.4 IV, 26.7 ± 2.5 IM), and RT was lower (p < 0.001) after MB+MK (36.7 ± 0.8 IV, 36.9 ± 0.3 IM) than MB (37.5 ± 0.3 IV, 37.4 ± 0.4 IM), with both routes. The change from baseline was greater with MB+MK than MB in all variables.ConclusionsSuperficial temperature changes can be seen and detected with thermography. MK-467 used with MB resulted in increased superficial temperatures and a decline in rectal temperature compared to MB alone.Clinical relevanceThe sedation protocol may influence core temperature loss, and may also have an effect on thermographic images.     

Fermented Wheat Bran as a Functional Ingredient in Baking

The aim of the current study was to identify factors influencing the technological functionality of fermented bran. The influences of fermentation type and type of wheat bran on the microbial community, bioactivity, arabinoxylans (AX), and activity of xylanases were studied in the bran ferments. Furthermore, technological quality of ferments was established by using them to replace wheat in baking with a 20% substitution level. Solubilization of AX and endogenous xylanase activity of bran were influenced by the type of bran, fermentation type, and conditions. Peeled bran had a clearly reduced microbial load and different microbial community in comparison to native bran. Bran from peeled kernels contained 10‐fold lower activities of endogenous xylanases in comparison to native bran. Yeast fermentation of bran from peeled kernels increased the level of folates (+40%), free phenolic acids (+500%), and soluble AX (+60%). Bread containing yeast‐fermented peeled bran had improved volume (+10–15%) and crumb softness (25–35% softer) in comparison to unfermented counterparts. Solubilization of AX during the 20 hr fermentation and decreased endogenous xylanase activity are proposed as the main reasons for the improved technological functionality of fermented bran.     

Effects of Bran Fermentation on Quality and Microstructure of High‐Fiber Wheat Bread

We compared the effects of spontaneous fermentation of the bran fraction and fermentation with added yeast or added yeast and lactic acid bacteria (Lactobacillus brevis) on the quality of wheat bread supplemented with bran. Prefermentation of wheat bran with yeast or with yeast and lactic acid bacteria improved the loaf volume, crumb structure, and shelf life of bread supplemented with bran. The bread also had added flavor and good and homogenous crumb structure. Elasticity of the crumb was excellent. Spontaneous fermentation of the bran fraction did not have the same positive effects on bread quality. The microstructure of the breads was characterized by light microscopy. The positive effect of fermentation of bran on bread quality was evident when comparing the well‐developed protein network structure of the breads baked with fermented bran with the control bread. Prefermentation of the bran with yeast and lactic acid bacteria had the greatest effect on the structure of starch. The starch granules were more swollen and gelatinized in the breads made with prefermented bran. The pretreatments of the bran fraction had no detectable effect on the microstructure of the cell wall particles in the test breads.     

Carbohydrate analysis of plant materials with uronic acid-containing polysaccharides–A comparison between different hydrolysis and subsequent chromatographic analytical techniques

Acid hydrolysis, acid methanolysis, and enzymatic hydrolysis were compared for depolymerization of five different plant materials containing uronic acids. The analyzed plant materials were oat spelt, wheat straw, spruce thermomechanical pulp, aspen stemwood, and totally chlorine-free (TCF) bleached hardwood kraft pulp. Furthermore, GC (using both HP-1 and HP-5 capillary columns and FID and MSD detectors), HPAEC-PAD, and HPAEC-Borate techniques were compared for subsequent analysis of the released monosaccharides. It was shown that acid methanolysis combined with GC analysis is a convenient method for obtaining the sugar unit composition and amount of non-crystalline polysaccharides in different plant materials. The methanolysis method was generally superior to the hydrolysis method for xylan- and uronic acid-containing samples. However, acid and enzymatic hydrolysis showed the highest recoveries for bleached chemical pulp samples. Acid hydrolysis is also required for crystalline polysaccharides, but the strong acid conditions evidently lead to degradation of labile sugars. The plant methanolysates were not suitable as such for analysis on an HPAEC-PAD system. For analysis of the total amount of sugar units, hence including cellulose, other non-crystalline hemicelluloses, and pectins, a combination of the methanolysis and hydrolysis methods is recommended.     

Evaluating irrigation applied and nitrogen leached using different smart irrigation technologies on bahiagrass (Paspalum notatum)

Irrigation technologies [i.e., automatic timer, automatic timer with rain sensor, automatic timer with soil water sensor (SWS), and evapotranspiration (ET) controller] were compared in a bahiagrass plot study by measuring irrigation applied, water volumes drained, and NO₃–N and NH₄–N leached. All irrigation technologies were scheduled to irrigate on Sunday and Thursday. Three different irrigation depths were evaluated with the automatic timer: 15, 19, and 32 mm. SWS treatment allowed scheduled irrigation if soil water content was estimated to be below 70 % of water holding capacity, while the ET treatment allowed scheduled irrigation if soil water content was estimated to be below 50 % of plant available water. The rain sensor, SWS, and ET controller treatments applied significantly less water (p < 0.05) than the automatic timer treatment (which irrigates on specific days and times without regard to system conditions), reducing water by 17–49, 64–75, and 66–70 %, respectively. NO₃–N and NH₄–N were only significantly different after the second fertilizer application, which coincided with the 32 mm per event irrigation rate for the automatic timer treatment. Under these conditions, the automatic timer treatment had significantly greater NO₃–N and NH₄–N leachate than other treatments due to greater occurrence of soil water content exceeding water holding capacity, which resulted in drainage. Findings suggest that water can be saved using rain sensors, SWSs, or ET controllers and that leachate NO₃–N and NH₄–N can be reduced using rain sensors, SWSs, or ET controllers.     

The first report of autochthonous non-vector-borne transmission of canine leishmaniosis in the Nordic countries

Background

Leishmania spp. are zoonotic protozoans that infect humans and other mammals such as dogs. The most significant causative species in dogs is L. infantum. In dogs, leishmaniosis is a potentially progressive, chronic disease with varying clinical outcomes. Autochthonous cases of canine leishmaniosis have not previously been reported in the Nordic countries.

Results

In this report we describe the first diagnosed autochthonous cases of canine leishmaniosis in Finland, in which transmission via a suitable arthropod vector was absent. Two Finnish boxers that had never been in endemic areas of Leishmania spp., had never received blood transfusions, nor were infested by ectoparasites were diagnosed with leishmaniosis. Another dog was found with elevated Leishmania antibodies. A fourth boxer dog that had been in Spain was considered to be the source of these infections. Transmission occurred through biting wounds and semen, however, transplacental infection in one of the dogs could not be ruled out.Two of the infected dogs developed a serious disease and were euthanized and sent for necropsy. The first one suffered from membranoproliferative glomerulonephritis and the second one had a chronic systemic disease. Leishmania sp. was detected from tissues by PCR and/or IHC in both dogs. The third infected dog was serologically positive for Leishmania sp. but remained free of clinical signs.

Conclusions

This case report shows that imported Leishmania-infected dogs may pose a risk for domestic dogs, even without suitable local arthropod vectors.     

Influence of thaxtomins in different combinations and concentrations on growth of micropropagated potato shoot cultures

Plant-pathogenic Streptomyces species produce a variety of different phytotoxic 4-nitroindol-3-yl-containing 2,5-dioxopiperazines (thaxtomins) that induce scab symptoms on potato tubers (Solanum tuberosum). The possible mutual synergistic or antagonistic effects of thaxtomins are unknown. Modified methodology using column chromatography allowed the purification of thaxtomin A in large quantities (27 mg, HPLC purity of 97%). Thaxtomin A ortho isomer, thaxtomin B, and C-14 deoxythaxtomin B (thaxtomin D) were also purified. All four compounds induced similar symptoms of reduced root and shoot growth, root swelling (10-200 ppb), or necrosis (200-1000 ppb) on micropropagated in vitro cultures of potato. The scab-resistant potato cvs. Sabina and Nicola were more tolerant to thaxtomins than was the scab-susceptible cv. Matilda. Thaxtomins applied in combinations showed additive effects but no synergism, whereas thaxtomins A and B displayed antagonism with thaxtomin A ortho isomer.