Antihyperlipidemic Effect of Methanolic Extract from Opuntia joconostle Seeds in Mice Fed a Hypercholesterolemic Diet

The purpose of this study was to evaluate the hypolipidemic effect of a methanolic extract from Opuntia joconostle seeds fed to mice in a hypercholesterolemic diet. Acute toxicity of the methanolic extract was investigated by an established method. Phenolic composition and antioxidant activity were determined by high-performance liquid chromatography and DPPH, respectively. The total phenolic content of Opuntia joconostle seeds was 47.85?±?1.29 mg gallic acid equivalents/g dry weight. The main phenolic compounds were identified as quercetin, rutin, and cafeic acid. Percent inhibition of DPPH⁺ was 49.76?±?0.49 %. The oral LD₅₀ for the methanolic extract from the Opuntia joconostle seeds was >5,000 mg/kg BW. Mice fed a hypercholesterolemic diet for six days exhibited significantly (P?≤?0.001) higher plasma lipid levels than mice fed a normal diet. Remarkably, supplementation with methanolic extract from Opuntia joconostle at doses of 1, 2, and 5 g/kg body weight significantly (P?≤?0.001) prevented the increase in total cholesterol, low-density lipoprotein cholesterol, triglycerides level, and atherogenic index. Similar concentrations of the HDL cholesterol were observed in both treated and control groups. A significant dose-dependent reduction in lipid levels was noted for treated groups compared to the hypercholesterolemic group. We attribute this result to the seeds’ phenolic composition. This methanolic extract has potential to be included in short-term hypercholesterolemia treatment regimens as it exhibits hypolipidemic activity with no apparent toxic manifestations.     

Influence of Prescribed Fire on Ecosystem Biomass,Carbon, and Nitrogen in a Pinyon Juniper Woodland

Increases in pinyon and juniper woodland cover associated with land-use history are suggested to provide offsets for carbon emissions in arid regions. However, the largest pools of carbon in arid landscapes are typically found in soils, and aboveground biomass cannot be considered long-term storage in fire-prone ecosystems. Also, the objectives of carbon storage may conflict with management for other ecosystem services and fuels reduction. Before appropriate decisions can be made it is necessary to understand the interactions between woodland expansion, management treatments, and carbon retention. We quantified effects of prescribed fire as a fuels reduction and ecosystem maintenance treatment on fuel loads, ecosystem carbon, and nitrogen in a pinyon–juniper woodland in the central Great Basin. We found that plots containing 30% tree cover averaged nearly 40 000 kg · ha^?1 in total aboveground biomass, 80 000 kg · ha^?1 in ecosystem carbon (C), and 5 000 kg · ha^?1 in ecosystem nitrogen (N). Only 25% of ecosystem C and 5% of ecosystem N resided in aboveground biomass pools. Prescribed burning resulted in a 65% reduction in aboveground biomass, a 68% reduction in aboveground C, and a 78% reduction in aboveground N. No statistically significant change in soil or total ecosystem C or N occurred. Prescribed fire was effective at reducing fuels on the landscape and resulted in losses of C and N from aboveground biomass. However, the immediate and long-term effects of burning on soil and total ecosystem C and N is still unclear.     

Characterization of exopolysaccharides produced by Bifidobacterium longum NB667 and its cholate-resistant derivative strain IPLA B667dCo

Bifidobacteria are natural members of the human intestinal microbiota and some strains are being used as probiotics. Adaptation to bile can allow them to increase survival in gastrointestinal conditions, thus improving their viability. Bifidobacterium longum NB667 and the cholate-resistant strain B. longum IPLA B667dCo produced exopolysaccharides (EPS) that were partially characterized. Analysis by size exclusion chromatography-multiangle laser light scattering indicated that the EPS crude fractions of both strains contained two polymer peaks of different molar mass. On the basis of chromatographic techniques both peaks appeared to be heteropolysaccharides. The smaller peak was mainly composed of glucose, galactose and rhamnose whose molar ratios and linkage types showed slight variations between the EPS fractions of both strains. The bigger peak consisted of glucose and galactose; the monosaccharide composition was identical in the EPS fractions of the two microorganisms, but their infrared spectra presented some differences regarding compounds other than carbohydrates that seem to be associated to the polymer. Differences in the composition of EPS fractions did not affect the capability of crude EPS from B. longum to be fermented by the human intestinal microbiota in fecal batch cultures.     

Effect of the Partial Replacement of Sodium Chloride by Other Salts on the Formation of Volatile Compounds during Ripening of Dry-Cured Ham

The effect of the partial NaCl replacement by other salts (potassium, calcium, and magnesium chloride) on the formation of volatile compounds through the processing of dry-cured ham was studied using solid-phase microextraction (SPME). Three salt formulations were considered, namely, I (100% NaCl), II (50% NaCl and 50% KCl), and III (55% NaCl, 25% KCl, 15% CaCl(2), and 5% MgCl(2)). There was an intense formation of volatile compounds throughout the processing of dry-cured hams, particularly during the "hot-cellar" stage. The differences between treatments were found to be more remarkable at the end of the curing process. Hams from formulations I and II had significantly higher amounts of lipid-derived volatiles such as hexanal than hams from formulation III, whereas the latter had significantly higher amounts of Strecker aldehydes and alcohols. Plausible mechanisms by which salt replacement may affect the generation of volatile compounds include the influence of such replacement on lipid oxidation and proteolysis phenomena. The potential influence of the volatiles profile on the aroma of the products is also addressed in the present paper.     

Assessment of s-Triazine Catabolic Potential in Soil Bacterial Isolates Applying atz Genes as Functional Biomarkers

Fluorescence in situ hybridization (FISH) technique and qPCR analyses, targeting atz genes, were applied to detect the presence of simazine-degrading bacteria in an agricultural soil with a history of herbicide application. atzB-targeted bacteria detected by FISH represented 5% of total soil bacteria with potential capability to metabolize the herbicide. The soil natural attenuation capacity was confirmed in soil microcosms by measuring simazine degradation. Moreover, four bacterial strains were isolated from the soil and identified as Acinetobacter lwoffii, Pseudomonas putida, Rhizobium sp. and Pseudomonas sp. The isolates were able to grow using different s-triazine compounds and related metabolites as the sole carbon source. Growth parameters in presence of simazine were calculated using the Gompertz model. Rhizobium sp. showed the highest simazine degradation (71.2%) and mineralization (38.7%) rates, whereas the lowest values were found to A. lwoffii??50.4% of degradation and 22.4% of mineralization. Results from qPCR analyses of atzA, atzB and atzC genes revealed their presence in Rhizobium sp. and A. lwoffii, being atzB and atzC the most abundant functional genes. Rhizobium sp. showed a higher amount of the three biomarkers compared to A. lwoffii: the atzA, atzB and atzC gene copy number per microlitre were, respectively, 10¹, 10² and 10³-fold higher in the former. Therefore the proposed molecular approaches based on the use of atz genes as biomarkers can be considered as useful tools to evaluate the presence and potential capability of degrading-s-triazines soil microorganisms.     

Collection and morphological characterization of Panicum coloratum L. in Argentina

Panicum coloratum (Poaceae) is a perennial grass native to South Africa, distributed all over the world, but poorly adopted by ranchers in Argentina. Adapted to a wide range of soil and climatic conditions, it constitutes a good forage resource for zones with edaphic and climatic restrictions, where cattle rising activities are here displaced. The high polymorphism in the species has made it difficult to delineate sub specific taxonomic categories. It has been classified in botanical varieties, types and/or cultivars. In order to document the morphological variability in P. coloratum and to investigate the differences between var. makarikariense and var. coloratum, a collection was gathered in INTA Rafaela composed by fourteen accessions from different provinces of Argentina: six accessions of var. makarikariense and eight from var. coloratum. The evaluation of 152 individuals gives evidence of a wide morphological variation in the collection in traits related to forage and caryopses production; seven out of nine traits showed significant differences between var. makarikariense and var. coloratum. Based on the study of local type specimens, a morphological key to distinguish between P. coloratum varieties is provided. These results report new information about the diversity in P. coloratum in Argentina and provide valuable insights for future use of the collection as the base material of a breeding program.     

Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase

This work intended to study the rheological and textural behavior of gluten-free dough for “empanadas” and pie-crusts production. Traditionally, these products are made with non-fermented wheat-based dough. They are highly consumed in Latin America, but unsuitable for celiac people. Gluten matrix is a major determinant of the properties of dough, thus it must be replaced with other network forming components, such as hydrocolloids. Different hydocolloids were tested: hydroxypropylmethylcellulose (HPMC) and mixtures of xanthan/guar, and xathan/HPMC gums. Three different kinds of lipid phase were also studied; i.e. sunflower oil and low and high solid content margarine at two different levels (20–30%). Changes in rheological and textural properties during refrigerated storage were evaluated by dynamic oscillatory measurements and puncture and elongation tests on the unbaked dough. Best results were obtained using either of the hydrocolloid mixtures. Besides, the textural characteristics of cooked empanadas were also studied. Freezing before baking did not alter the quality of the crust in the products. ESEM micrographs revealed a continuous matrix formed by hydrocolloid entanglements. Starch granules were homogenously distributed in the dough and acted as inactive fillers. An untrained panel accepted the xanthan/HPMC dough with a 74/90 score and it was significantly preferred over a commercial gluten-free dough.