Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences

Cooking as a domestic processing method has a great impact on food nutrients. Most Brassica (Brassicaceae, Cruciferae) vegetables are mainly consumed after being cooked, and cooking considerably affects their health-promoting compounds (specifically, glucosinolates, phenolic compunds, minerals, and vitamin C studied here). The microwave cooking process presents controversial results in the literature due to the different conditions that are employed (time, power, and added water). Therefore, the aim of this work was to study the influence of these conditions during microwave cooking on the human bioactive compounds of broccoli. The results show a general decrease in the levels of all the studied compounds except for mineral nutrients which were stable under all cooking conditions. Vitamin C showed the greatest losses mainly because of degradation and leaching, whereas losses for phenolic compounds and glucosinolates were mainly due to leaching into water. In general, the longest microwave cooking time and the higher volume of cooking water should be avoided to minimize losses of nutrients.     

Influence of wine turbidity on the accumulation of volatile compounds from the oak barrel

In this work the influence of the turbidity of a red wine aged in oak barrels on the accumulation of volatile compounds has been studied. From the results obtained, it may be concluded that the wine turbidity had an effect on the concentration of many of the oak volatile compounds, especially furanic and phenolic compounds. In all cases the concentrations of furanic aldehydes and vanillin were significantly higher (p < 0.01) in the filtered wine than in the unfiltered wine. However, in the unfiltered wine the concentrations of gamma-butyrolactone and eugenol were higher. This difference in the concentrations would be due to the different compositions of the wines and the binding of compounds to some components of the lees. Likewise, it has been observed that the composition of the lees is fundamental in the binding of volatile compounds to the lees as the fermentative lees behave differently from the lees from the wine aging in barrels.     

Importance of dietary arachidonic acid for the growth,survival and stress resistance of larval European sea bass (Dicentrarchus labrax) fed high dietary docosahexaenoic and eicosapentaenoic acids

Together with docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), arachidonic acid (ARA) is being considered to be an essential fatty acid in marine fish larval diets. The objective of the present study was to determine the importance of dietary ARA levels for larval European sea bass performance, when EPA and DHA are also present in the diet. Eighteen‐day‐old larvae were fed, for 14 days, gelatine‐based microdiets containing the following ARA levels: 0.3%, 0.6% or 1.2%. Elevation of dietary ARA up to 1.2% showed a positive correlation with larval survival and a significant improvement in the specific growth rates, body weight and total length. Arachidonic acid was efficiently incorporated into larval lipids, even at a higher proportion than that in the diets. Increased accumulation of ARA did not affect the incorporation of DHA or EPA from the diet into larval total lipids. A significant positive correlation was found between dietary ARA levels and survival after handling stress, indicating the importance of this fatty acid in sea bass larvae response to acute stressors. The results show the importance of ARA for sea bass larvae, but higher dietary levels should be tested to determine whether there is a negative effect of ARA in sea bass as reported for other species.     

Interference of Listonella anguillarum with potential probiotic microorganisms isolated from farmed gilthead seabream (Sparus aurata, L.)

Four isolates obtained from gilthead seabream have been tested for their adhesion to the skin, gill and intestinal mucus of gilthead seabream, and for their ability to interfere with Listonella anguillarum, an important pathogen of farmed gilthead seabream. The ability to adhere to mucus was higher than 7% for all isolates. Three isolates showed an antagonistic effect against some of the pathogenic strains tested. They were assayed to interfere with the attachment of L. anguillarum to the mucus of gilthead seabream. Only two isolates significantly reduced the adhesion of L. anguillarum to all of the mucus assayed under exclusion, competition and displacement conditions. According to the criteria applied, the isolate Pdp11 was selected and its in vivo probiotic potential was assessed by oral administration followed by challenge with the pathogen L. anguillarum. For the feeding trial, a group of 50 gilthead seabreams received a commercial diet supplemented with lyophilized 10⁸ CFU g^?1 of this isolate for 15 days. An other group of similar characteristics received the non‐supplemented commercial diet. After the challenge, the mortality of the fish receiving the diet supplemented with the potential probiotic was significantly lower than that observed in the groups of fish receiving the non‐supplemented commercial diet.     

Risk factors associated with the antimicrobial resistance of staphylococci in canine pyoderma

This study reports the susceptibility to antimicrobial agents of staphylococci (n=105) isolated from dogs, and the factors associated with this resistance. The study animals were 23 healthy dogs (group A), 24 with first-time pyoderma (group B), and 27 with recurrent pyoderma that had undergone long-term antibiotic treatment (group C). Staphylococci were more commonly isolated from the pyoderma-affected than the healthy dogs (p<0.0001). Some 78% of the isolates were resistant to at least one antimicrobial agent. Resistance to amoxicillin-clavulanate, cephalosporins (OR 4.29, 95% CI [1.15, 16.3] respectively), enrofloxacin (OR 9.47, 95% CI [1.53, 58.5]) and ciprofloxacin (OR 79.7 95% CI [3.26, 1947.4]) was more common among group C isolates. Some 32% of all the isolates were multiresistant (MR) and 10.4% were methicillin-resistant (MRS). The probability of isolating MRS staphylococci in group C increased by a factor of four (95% CI [1.18, 17.9]) compared to A plus B. Multi-resistant (MR) isolates were obtained more commonly from urban than rural dogs (OR 3.79, 95% CI [1.09, 13.17]). All the MRS staphylococci encountered were obtained from urban dogs and more commonly from male dogs (p=0.07). This study shows that dogs bred in urban habitat, with a history of antibiotic therapy in the past year represents significant risk of being carriers of isolates resistant to methicillin (MRS) and other antimicrobials. These factors should be considered before applying an antimicrobial treatment in veterinary clinics.     

由沙棘果实中类胡萝卜素-脂蛋白化合物研制新型化妆产品

沙棘果、种子和叶片中的大量营养和药用价值已经被长篇累牍地报道。众所周知的源自沙棘果实的沙棘油,目前被利用作为护肤品中的一种抗氧化剂和防紫外线成分或食品增补剂。