Nutrient Content in Buckwheat Milling Fractions

Buckwheat seeds (Fagopyrum esculentum Moench) were milled into 23 fractions: seven fine flours, three coarse flours, four small semolina, two big semolina, six bran, and one husk fraction. A considerable variation in gross chemical composition was found among the milling fractions. The protein content varied from 4.4 to 11.9% (db) in flours and from 19.2 to 31.3% in bran fractions; starch varied from 91.7 to 70.4% in flours and from 42.6 to 20.3 in bran. The percentage of soluble dietary fiber contained in total dietary fiber was higher in flours than in semolina and bran fractions. Ash, Fe, P, tannin, phytate content, and color were also investigated. A unique distribution of phytate was found in starch. Correlation is significantly positive in husk, bran, and semolina fractions, while correlation is significantly negative in flour fractions. Depending on technological or nutritional demands, appropriate fractions may be chosen to achieve the desired end‐use product.     

Development and characterization of wheat lines with increased levels of arabinoxylan

Improving the nutritional quality and health benefits of food has been of increasing interest globally over the last decade. Staple cereal foods are the major sources of dietary fiber and a recent study identified the Chinese wheat cultivar Yumai-34 as having unusually high levels of water-extractable arabinoxylan (WE-AX) and total arabinoxylan (TOT-AX) in flour. Crosses were therefore made between this variety and three Central European varieties (Lupus, Mv-Mambo, Ukrainka) and the physical properties (test weight, thousand-kernel weight, flour yield, kernel hardness), composition (protein, gluten, WEAX, total AX) and processing quality (gluten index, Zeleny sedimentation, Farinograph parameters) of the grain were compared for thirty-one breeding lines (F₇–F₉) and the four parents in a 3-year field experiment (2013–2015). Increases of 0.5% in the WE-AX content and 1% in the content of total AX content of the flour were achieved, with an improvement in dough properties. The thousand-kernel weight, protein content, gluten content, Zeleny sedimentation and water absorption of the flour also increased in many lines, while three of the lines had yields that were competitive with the official control varieties, making them suitable for registration.     

Distal initiation and active propagation of action potentials in interneuron dendrites

Fast and reliable activation of inhibitory interneurons is critical for the stability of cortical neuronal networks. Active conductances in dendrites may facilitate interneuron activation, but direct experimental evidence was unavailable. Patch-clamp recordings from dendrites of hippocampal oriens-alveus interneurons revealed high densities of voltage-gated sodium and potassium ion channels. Simultaneous recordings from dendrites and somata suggested that action potential initiation occurs preferentially in the axon with long threshold stimuli, but can be shifted to somatodendritic sites when brief stimuli are applied. After initiation, action potentials propagate over the somatodendritic domain with constant amplitude, high velocity, and reliability, even during high-frequency trains.     

Identification, cloning and characterisation of a HMW-glutenin gene from an old Hungarian wheat variety, Bánkúti 1201

Despite its good functional properties, the varietyBánkúti 1201 has been found to possess 2 + 12 or 3 + 12 allelecomposition on chromosome 1D. In order to determine the reason for itsquality traits a gene-specific PCR technique was applied in preliminaryexperiments to examine the HMW glutenin allele composition of thevariety. In the course of the analysis a fragment characteristic ofBánkúti 1201 was identified and the nucleotide sequence wasdetermined. This showed the presence of a 1Ax2^* gene variantwhich, despite near homology, differed from the original 1Ax2^* geneat one important point. At 1181 bp of the 1Ax2^* sequencenucleotide exchange was observed which is the middle nucleotide of theTCT–TGT base triplet, involving the exchange of serine for cysteine. Thegene was designated 1Ax2^*B. The presence of an extrasulphydryl group, like that of the extra cysteine in the 1Dx5 gene,facilitates the formation of further disulphide bonds, might lead to animprovement in gluten quality characters.     

Repatriation or Reshoring of Manufacturing to the U.S. and UK: Dynamics and Global Production Networks or from Here to There and Back Again

There are three contrasting approaches to understanding the geography of production. The first approach emphasizes the importance of local agglomerations, the second intrafirm mechanisms, while the third highlights global relationships or global production networks (GPN) or global value chains. These explanations are partial, but complementary. This paper explores the restructuring of global production with a focus on the reshoring or repatriation of manufacturing production to the U.S. and UK. Our intention is to identify the drivers behind reshoring as the first stage toward developing a dynamic conceptual framework for understanding the global organization of production. Reshoring needs to be conceptualized by drawing on and combining approaches developed in GPN with micro‐approaches to understanding firms including the development of a geography of production tasks. The study is based on a theoretical mapping to inform an empirical analysis of reshoring in both countries to identify and conceptualize the quantitative and qualitative causal drivers behind this process. The evidence suggests that reshoring is sector‐dependent and is mainly driven by manufacturers’ cost‐management and quality strategies combined with the importance of manufacturing products close to market. This involves a “total manufacturing cost analysis” in which access to a set of tangible and intangible inputs are key drivers behind dynamics of GPN.     

Twelve-year investigation of copper soil concentrations shows that vineyards are at risk

During the period 2004–2015, the upper soil layer (0–20?cm) was sampled in eight agricultural production areas in Slovenia. Overall, 53, 249, 169, 139, and 413 samples were respectively taken from vegetable fields, arable cropland, hop fields, orchards, and vineyards. Copper was measured in the aqua-regia extracts of these samples using flame atomic absorption spectrometry. The minimum, maximum, average, and median concentrations were calculated for five land uses and for all eight production areas in Slovenia. Sample portions below and/or above the limit, warning, and critical concentrations of 60, 100, and 300?mg/kg, respectively, were calculated as well. The results were compared for different land uses and production areas and showed that the copper concentrations in the vegetable, arable crop, and hop fields and orchards did not exceed the critical concentration. In addition, the copper concentrations in the vineyards exceeded the critical concentration but the maximum copper concentration (508?mg/kg) was still lower than the concentrations reported from other vine-growing Mediterranean countries. Also, the copper concentrations in hop fields exhibited an increasing trend in the Celje (and Maribor) area(s).     

Influence of genotype and processing on the in vitro rate of starch hydrolysis and resistant starch formation in peas (Pisum sativum L.).

The formation of resistant starch (RS) and the rate of starch hydrolysis were evaluated in vitro in a wild type of green-seeded pea genotype RRRbRb BC3 (33-Am) with 32.7% amylose content and in two mutants RRrbrb BC3 (23-Am) and rrRbRb BC3 (65-Am) with amylose contents of 23.3 and 65.1%, respectively. Pea samples were intact or homogenized and subjected either to autoclaving or to boiling at atmospheric pressure. The amount of RS (total starch basis) varied from 6.2 to 12.9% in the 23-Am products and from 31.2 to 33.4% in the 65-Am products. The RS level of the 33-Am product with a regular amylose content was 11.0%. Both the 23-Am and the 65-Am products were abundant sources of dietary fiber (39 and 34%, dry matter basis, respectively) versus 23% in the regular pea product. The amylose/amylopectin ratio was an important determinant of the rate of starch hydrolysis. The hydrolysis indices (HI) and predicted glycemic indices were lowest in the 65-Am peas (HI range = 42-59) as compared to the 23-Am peas (HI range = 53-84). It is concluded that the pea genotypes covered a wide range in starch availability, which is likely to affect nutritional parameters such as glycemic responses and colonic delivery of starch.     

Variations in the Composition,Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth

The underexplored biodiversity of seaweeds has recently drawn great attention from researchers to find the bioactive compounds that might contribute to the growth of the blue economy. In this study, we aimed to explore the effect of seasonal growth (from May to September) on the in vitro antioxidant (FRAP, DPPH, and ORAC) and antimicrobial effects (MIC and MBC) of Cystoseira compressa collected in the Central Adriatic Sea. Algal compounds were analyzed by UPLC-PDA-ESI-QTOF, and TPC and TTC were determined. Fatty acids, among which oleic acid, palmitoleic acid, and palmitic acid were the dominant compounds in samples. The highest TPC, TTC and FRAP were obtained for June extract, 83.4 ± 4.0 mg GAE/g, 8.8 ± 0.8 mg CE/g and 2.7 ± 0.1 mM TE, respectively. The highest ORAC value of 72.1 ± 1.2 µM TE was obtained for the August samples, and all samples showed extremely high free radical scavenging activity and DPPH inhibition (>80%). The MIC and MBC results showed the best antibacterial activity for the June, July and August samples, when sea temperature was the highest, against Listeria monocytogenes, Staphylococcus aureus, and Salmonella enteritidis. The results show C. compressa as a potential species for the industrial production of nutraceuticals or functional food ingredients.     

Astaxanthin from Crustaceans and Their Byproducts: A Bioactive Metabolite Candidate for Therapeutic Application

In recent years, the food, pharma, and cosmetic industries have shown considerable interest in bioactive molecules of marine origin that show high potential for application as nutraceuticals and therapeutic agents. Astaxanthin, a lipid-soluble and orange-reddish-colored carotenoid pigment, is one of the most investigated pigments. Natural astaxanthin is mainly produced from microalgae, and it shows much stronger antioxidant properties than its synthetic counterpart. This paper aims to summarize and discuss the important aspects and recent findings associated with the possible use of crustacean byproducts as a source of astaxanthin. In the last five years of research on the crustaceans and their byproducts as a source of natural astaxanthin, there are many new findings regarding the astaxanthin content in different species and new green extraction protocols for its extraction. However, there is a lack of information on the amounts of astaxanthin currently obtained from the byproducts as well as on the cost-effectiveness of the astaxanthin production from the byproducts. Improvement in these areas would most certainly contribute to the reduction of waste and reuse in the crustacean processing industry. Successful exploitation of byproducts for recovery of this valuable compound would have both environmental and social benefits. Finally, astaxanthin’s strong biological activity and prominent health benefits have been discussed in the paper.