Fate of resveratrol and piceid through different hop processings and storage times

Trans-Piceid and trans-resveratrol contents of hop cones, hop pellets, CO2 extracts, and spent hop from American varieties (harvest 2004) were determined by reverse-phase high-performance liquid chromatography-atmospheric pressure chemical ionization-tandem mass spectrometry [RP-HPLC-APCI(+)-MS/MS]. Pelletization induced strong stilbene degradation in some cultivars. Similarly, 1 year of storage at 4 degrees C led to a huge loss of trans-piceid, especially in the case of hop cones (much faster than in model media, although well protected from light and oxygen). Therefore, after 8 months of storage, the overall stilbene content was in the same range whatever the conditioned form. Absent in fresh hop cones or pellets, cis-resveratrol was released from cis-piceid in all stored samples. On the other hand, no delta-viniferin was detected despite it is present in light-protected model media spiked with trans-piceid. Because supercritical carbon dioxide proved inefficient for recovering resveratrol and piceid from pellets, spent hop emerged as the most interesting material for subsequent specific stilbene extraction.     

The structure of the upper atmosphere of mars: In situ accelerometer measurements from mars global surveyor

The Mars Global Surveyor (MGS) z-axis accelerometer has obtained over 200 vertical structures of thermospheric density, temperature, and pressure, ranging from 110 to 170 kilometers, compared to only three previous such vertical structures. In November 1997, a regional dust storm in the Southern Hemisphere triggered an unexpectedly large thermospheric response at mid-northern latitudes, increasing the altitude of thermospheric pressure surfaces there by as much as 8 kilometers and indicating a strong global thermospheric response to a regional dust storm. Throughout the MGS mission, thermospheric density bulges have been detected on opposite sides of the planet near 90 degreesE and 90 degreesW, in the vicinity of maximum terrain heights. This wave 2 pattern may be caused by topographically-forced planetary waves propagating up from the lower atmosphere.     

Assessment of diagnostics and antimicrobial susceptibility testing of Brachyspira species using a ring test

There is no ring test for quality assessment available in Europe for diagnostics and antimicrobial susceptibility testing of the fastidious, anaerobic bacteria of the genus Brachyspira. Therefore, an international ring test for Brachyspira spp. was performed once a year during 2002-2004. Two sets of coded samples were prepared and distributed on each occasion. One set comprised six swabs dipped in pig faeces spiked with Brachyspira spp. intended for diagnostics. The other set comprised two pure strains intended only for susceptibility testing. All methods used were in-house methods. The species used were Brachyspira hyodysenteriae, Brachyspira pilosicoli, Brachyspira innocens, Brachyspira murdochii and Brachyspira intermedia. In most cases, the correct Brachyspira spp. were detected. However, the results showed that Brachyspira spp. could be difficult to identify, especially if two Brachyspira spp. were mixed or if the concentration of Brachyspira in faeces was low. Additionally, some laboratories reported Brachyspira growth in control samples that were not seeded with any spirochaetes. The lowest detection level was 10(2) bacteria/ml faeces for both B. hyodysenteriae and B. pilosicoli. The susceptibility tests performed showed that disc diffusion was not recommendable for Brachyspira spp. Extended antimicrobial dilution series gave most congruent results. The diversity of the results highlights the importance of ring tests for a high quality of diagnostics and antimicrobial susceptibility tests for Brachyspira spp. This is the first ring test described for Brachyspira spp.     

Visual ecology of the Australian lungfish (Neoceratodus forsteri)

Background

The transition from water to land was a key event in the evolution of vertebrates that occurred over a period of 15–20 million years towards the end of the Devonian. Tetrapods, including all land-living vertebrates, are thought to have evolved from lobe-finned (sarcopterygian) fish that developed adaptations for an amphibious existence. However, while many of the biomechanical and physiological modifications necessary to achieve this feat have been studied in detail, little is known about the sensory adaptations accompanying this transition. In this study, we investigated the visual system and visual ecology of the Australian lungfish Neoceratodus forsteri, which is the most primitive of all the lungfish and possibly the closest living relative to the ancestors of tetrapods.

Results

Juvenile Neoceratodus have five spectrally distinct retinal visual pigments. A single type of rod photoreceptor contains a visual pigment with a wavelength of maximum absorbance (λ_max) at 540 nm. Four spectrally distinct single cone photoreceptors contain visual pigments with λ_max at 366 (UVS), 479 (SWS), 558 (MWS) and 623 nm (LWS). No double cones were found. Adult lungfish do not possess UVS cones and, unlike juveniles, have ocular media that prevent ultraviolet light from reaching the retina. Yellow ellipsoidal/paraboloidal pigments in the MWS cones and red oil droplets in the LWS cones narrow the spectral sensitivity functions of these photoreceptors and shift their peak sensitivity to 584 nm and 656 nm, respectively. Modelling of the effects of these intracellular spectral filters on the photoreceptor colour space of Neoceratodus suggests that they enhance their ability to discriminate objects, such as plants and other lungfishes, on the basis of colour.

Conclusion

The presence of a complex colour vision system based on multiple cone types and intracellular spectral filters in lungfishes suggests that many of the ocular characteristics seen in terrestrial or secondarily aquatic vertebrates, such as birds and turtles, may have evolved in shallow water prior to the transition onto land. Moreover, the benefits of spectral filters for colour discrimination apply equally to purely aquatic species as well as semi-aquatic and terrestrial animals. The visual system of the Australian lungfish resembles that of terrestrial vertebrates far more closely than that of other sarcopterygian fish. This supports the idea that lungfishes, and not the coelacanth, are the closest living relatives of the ancestors of tetrapods.     

Storage temperature and time influences sensory quality of mandarins by altering soluble solids,acidity and aroma volatile composition

Mandarins are very prone to losing flavor quality during storage and, as a result, often have a short shelf life. To better understand the basis of this flavor loss, two mandarin varieties (‘W. Murcott’ and ‘Owari’) were stored for 0, 3 and 6 weeks at either 0 °C, 4 °C, or 8 °C plus 1 week at 20 °C, and then evaluated for sensory attributes as well as quality parameters and aroma volatile profile. The experiment was conducted multiple times for each variety over two seasons, using three separate grower lots per experiment. Flavor quality was reduced in ‘Owari’ following 4 weeks of storage as off-flavor increased, while for ‘W. Murcott’ the hedonic score decreased after the fruit were stored for 7 weeks. Sensory panelists also noted a decline in tartness during storage for both varieties that was associated with an increase in the ratio of soluble solids concentration (SSC) to titratable acidity (TA). Large increases in alcohols and esters occurred during storage in both varieties, a number of which were present in concentrations in excess of their odor threshold values and are likely contributing to the loss in flavor quality. Thirteen aroma volatiles, consisting mainly of terpenes and aldehydes, declined during storage by up to 73% in ‘Owari’, only one of which significantly changed in ‘W. Murcott’. Although many of these volatiles had aromas characteristic of citrus, their involvement in flavor loss during storage is unclear. ‘W. Murcott’ stored at 8 °C had slightly superior flavor to fruit stored at either 0 °C or 4 °C, and the better flavor was associated with higher SSC/TA and lesser tartness. Aroma volatiles did not play a role in the temperature effect on flavor as there were no significant differences in volatile concentrations among the three temperatures. There was no effect of storage temperature on the flavor of ‘Owari’.     

Identification of a stale-beer-like odorant in extracts of naturally aged beer

For a long time, beer staling has been a prime concern in brewery research. Yet, to improve flavor stability, better knowledge of all chemicals involved is still needed. From our aroma extract dilu-tion analyses (AEDA) applied to naturally aged lager beers emerged an old-beer-like odorant at RICP-SIL 5 CB = 1532 and RIFFAP = 2809, with a FD value close to that of trans-2-nonenal (the well-known cardboard off-flavor found in aged beers). Specific phenol extraction, GC cold trapping, and mass spectrometry (electron impact and chemical ionization) enabled us to identify it as 4-vinylsyringol. Although already mentioned in some fresh beers, this compound had never been highlighted as involved in the aging process of lager beers.