Impact of blanching and packaging atmosphere on the formation of aroma compounds during long-term frozen storage of leek (Allium ampeloprasum Var. Bulga) slices.

The content of aroma compounds and the catalytic activity of lipoxygenase (LOX), alliinase, hydroperoxide lyase (HPL), and alcohol dehydrogenase (ADH) were analyzed in unblanched and blanched 15-mm leek slices packed in atmospheric air (21% O2) or 100% nitrogen (0% O2) three times during 12 months of frozen storage (12 M). The total amount of sulfur compounds and the total amount of aldehydes were greatly influenced by storage time, atmosphere, and blanching [concentration of sulfur compounds in fresh unblanched (UNB) slices = 1.35 mg/L, fresh blanched (B) slices = 1.09 mg/L, UNB 21% O2 12 M = 0.656 mg/L, UNB 0% O2 12 M = 2.11 mg/L, B 21% O2 12 M = 1.14 mg/L, B 0% O2 12 M = 1.59 mg/L]. B 0% O2 was closest to the original ratio between sulfur compounds and aldehydes after 12 months. The activities of HPL and alliinase were totally lost after 12 months, and ADH showed minimal activity, whereas LOX (UNB 0% O2) showed approximately 25% of the original activity. LOX was the most and HPL the least heat labile enzyme investigated.     

Impact of blanching and packaging atmosphere on the formation of aroma compounds during long-term frozen storage of leek (Allium ampeloprasum Var. Bulga) slices.

The content of aroma compounds and the catalytic activity of lipoxygenase (LOX), alliinase, hydroperoxide lyase (HPL), and alcohol dehydrogenase (ADH) were analyzed in unblanched and blanched 15-mm leek slices packed in atmospheric air (21% O2) or 100% nitrogen (0% O2) three times during 12 months of frozen storage (12 M). The total amount of sulfur compounds and the total amount of aldehydes were greatly influenced by storage time, atmosphere, and blanching [concentration of sulfur compounds in fresh unblanched (UNB) slices = 1.35 mg/L, fresh blanched (B) slices = 1.09 mg/L, UNB 21% O2 12 M = 0.656 mg/L, UNB 0% O2 12 M = 2.11 mg/L, B 21% O2 12 M = 1.14 mg/L, B 0% O2 12 M = 1.59 mg/L]. B 0% O2 was closest to the original ratio between sulfur compounds and aldehydes after 12 months. The activities of HPL and alliinase were totally lost after 12 months, and ADH showed minimal activity, whereas LOX (UNB 0% O2) showed approximately 25% of the original activity. LOX was the most and HPL the least heat labile enzyme investigated.     

Arginine ammonification assay as a rapid index of gross N mineralization in agricultural soils

Seasonal dynamics of in situ gross nitrogen (N) mineralization rates were measured using the ¹⁵N-NH₄⁺ isotope dilution method in a Danish soil subjected to four different agricultural practices (set aside, barley, winter wheat and clover). Results were compared to arginine ammonification in the soil samples measured as NH₄⁺ production following addition of excess (1 mM) arginine. In the set aside, barley, winter wheat and clover soils the average annual rates of gross N mineralization (0.29, 0.60, 1.34 and 1.75 µg NH₄⁺-N g^-1 day^-1, respectively) and arginine ammonification activity (0.21, 0.55, 0.88, and 1.33 µg NH₄⁺-N g^-1 h^-1, respectively) were well correlated. Furthermore, the seasonal variations of gross N mineralization and arginine ammonification activities were very similar, showing rapid responses to rainfall and generally higher activities in wetted soils. As tested in the laboratory, the arginine ammonification activity correlated well with heterotrophic microbial respiration activity (CO₂ production) in soil samples and further displayed a simple, one-component Michaelis-Menten kinetics with a high affinity for arginine (K_m value of 48 µM LJ µM) as determined from non-linear parameter estimation. This indicated that arginine ammonification activity was primarily due to microorganisms, and the activity was also shown to be at a minimum in sterile soil samples. All evidence thus supported that our standard assay of arginine ammonification activity provides a good index of gross N mineralization rates by the microorganisms in soil under in situ conditions.     

Effects of lactoferrin, phytic acid, and EDTA on oxidation in two food emulsions enriched with long-chain polyunsaturated fatty acids

The influence of the addition of metal chelators on oxidative stability was studied in a milk drink and in a mayonnaise system containing highly polyunsaturated lipids. Milk drinks containing 5% (w/w) of specific structured lipid were supplemented with lactoferrin (6-24 muM) and stored at 2 degrees C for up to 9 weeks. Mayonnaise samples with 16% fish oil and 64% rapeseed oil (w/w) were supplemented with either lactoferrin (8-32 muM), phytic acid (16-124 muM), or EDTA (16-64 muM) and were stored at 20 degrees C for up to 4 weeks. The effect of the metal chelators was evaluated by determination of peroxide values, secondary volatile oxidation products, and sensory analysis. Lactoferrin reduced the oxidation when added in concentrations of 12 muM in the milk drink and 8 muM in the mayonnaise, whereas it was a prooxidant at higher concentrations in both systems. In mayonnaise, EDTA was an effective metal chelator even at 16 muM, whereas phytic acid did not exert a distinct protective effect against oxidation. The differences in the equimolar effects of the metal chelators are proposed to be due to differences in their binding constants to iron and their different stabilities toward heat and low pH.     

Zinc Blotting Assay for Detection of Zinc‐Binding Prolamin in Barley (Hordeum vulgare) Grain

In plants, zinc is commonly found bound to proteins. In barley (Hordeum vulgare), major storage proteins are alcohol‐soluble prolamins known as hordeins, and some of them have the potential to bind or store zinc. ⁶⁵Zn overlay and blotting techniques have been widely used for detecting zinc‐binding protein. However, to our knowledge so far this zinc blotting assay has never been applied to detect a prolamin fraction in barley grains. A radioactive zinc (⁶⁵ZnCl₂) blotting technique was optimized to detect zinc‐binding prolamins, followed by development of an easy‐to‐follow nonradioactive colorimetric zinc blotting method with a zinc‐sensing dye, dithizone. Hordeins were extracted from mature barley grain, separated by SDS‐PAGE, blotted on a membrane, renatured, overlaid, and probed with zinc; subsequently, zinc‐binding specificity of certain proteins was detected either by autoradiography or color formation. The dithizone staining method gave similar reproducibility to the radioactive blotting. The detected zinc‐binding protein was identified as B‐hordein by Western blotting.     

Respiratory tract distribution and bioavailability of spiramycin in calves

Pharmacokinetic determinants of spiramycin and its distribution into the respiratory tract were studied in 2 groups of calves, 4 to 10 weeks old. Group-A calves (n = 4) were used to determine pharmacokinetic variables of spiramycin after IV (15 and 30 mg/kg of body weight) and oral administrations of the drug (30 mg/kg) and to measure distribution of spiramycin into nasal and bronchial secretions. Group-B calves (n = 4) were used to determine distribution of spiramycin into lung tissue and bronchial mucosa. Spiramycin disposition was best described by use of an open 3-compartment model. Mean (+/- SD) elimination half-life was 28.7 +/- 12.3 hours, and steady-state volume of distribution was 23.5 +/- 6.0 L/kg. Bio-availability after oral administration was 4 +/- 3%. High and persistent concentrations of spiramycin were achieved in the respiratory tract tissues and fluids. Tissue-to-plasma concentration ratio was 58 for lung tissue and 18 for bronchial mucosa at 3 hours after spiramycin administration and 137 and 49, respectively at 24 hours. Secretion-to-plasma concentration ratio was 4 for nasal secretions and 7 for bronchial secretions, and remained almost constant with time. Thus, spiramycin penetrates well into the respiratory tract, although the value in bronchial secretions is lower than that in lung tissues and bronchial mucosa. Calculations indicate that a loading dose of 45 mg/kg, administered IV, followed by a maintenance dose of 20 mg/kg, IV, once daily is required to maintain active concentrations of spiramycin against bovine pathogens in bronchial secretions.     

Passage of I131-Albumin and I125-Gamma Globulin Into the Small Intestine of Calves

Intestinal transfer of I¹³¹-albumin and I¹²⁵-gamma globulin was studied in 5 calves fitted with re-entrant intestinal loops. The passage of the two proteins across the intestinal wall proved highly variable (cf. Table II). However, the transfer of I¹³¹-albumin and I¹²⁵-gamma globulin was of the same order of magnitude, which is taken as evideńce of similar transfer mechanisms of albumin and gamma globulin, in spite of different molecular weights. Instillations of hypertonic magnesium sulphate solution and of intestinal digesta were followed by increased transfer rates. It appears, therefore, that the passage of digesta will influence the transfer of proteins along the gut. It is emphasized that quantitation of the transfer as related to total catabolism of plasma proteins is subject to considerable inaccuracy.     

Causes of culling and death in sows.

Over a 4-year period, the annual number of culled sows in 9 Danish herds averaged 54.8 per cent of the year-sows and the number of culled sows in per cent of total number of farrowings averaged 25.8 (Table I). -- The culling rate varied considerably from herd to herd within the same year and from year to year (Tables I and II); however, the average annual culling rate for all the herds only presented small variations (Table II). The average number of litters reared per sow before culling was 3.6. The culling rate was higher in pedigree herds than in commercial herds, and it was highest in the small pedigree herds (Table III). The hygiene level in the herds and the introduction of new female breeding stock did not influence the culling rate (Table IV). A proportionally lower percentage of the sows was culled in herds where the dry and pregnant sows were housed in stalls and/or were tethered, as compared to herds where these sows were housed in pens (Table V). -- The culling rate in the age groups of sows with less than 8 farrowings remained at approximately the same level (Table VI). The main reason for culling was infertility problems, which were recorded in 41.4 per cent of the culled sows, while 16.7 per cent of the sows were culled because their litters were poor and/or small (Table VII). The mortality rate among the culled sows was 11.9 (Table VII), and the main causes of death were chronic pyogenic infections, which occurred in 25.5 per cent of the fatal cases (Table VIII). Certain aspects concerning the recording and calculation of culling rates in the different herds are discussed and it is emphasized that the culling rate per se may not have any direct relationship to the productivity in the herd.