What are the best correlates of predicted extinction risk?

Direct estimates of extinction risk are frequently unavailable, so surrogate indicators are used in threatened species categorizations, but there is inadequate information on which best predict vulnerability. We compared the ability of 16 frequently-used factors to predict extinction risk for 45 vertebrate taxa. Median times to extinction were estimated using taxon-specific stochastic population models. Population size (N) and trend were clearly the best correlates of extinction risk in our data set. Stepwise multiple regression with additive and interaction terms identified N, N × trend, plus taxonomic level, number of sub-populations × N × trend, number of offspring (O) and N × O as predictors, and explained 70% of the variation. Trend was important in large, but not in small populations. Population size is the most important data to collect for threatened species and with trend should be the major focus in endangered species categorization and state of the environment reporting.     

Boron and zinc deficiencies and toxicities and their interactions with other nutrients in soybean roots,leaves, and seeds

In many parts of the world, soils deficient and/or toxic in micronutrients reduce potential soybean (Glycine max) yields. The objective of our study was to grow plants in low to high concentrations of boron (B) and zinc (Zn) to determine how B and Zn deficiencies and toxicities affect soybean growth and interact with other essential nutrients in roots, leaves, and seeds. We found that B significantly affected levels of all essential nutrients except manganese and iron, while Zn significantly affected all essential nutrients in at least one plant tissue tested. Some of the physiological responses and nutrient interactions were cultivar-dependent. This study showed how deficiencies and toxicities of B and Zn affect plant growth and how B and Zn fertility interacts with many of the other essential nutrients.     

Characterization of interactions between chitosan and an anionic surfactant

Chitosan is a cationic biopolymer that has many potential applications in the food industry because of its unique nutritional and physiochemical properties. Many of these properties depend on its ability to interact with anionic surface-active molecules, such as phospholipids, surfactants, and bile acids. The purpose of this study was to characterize the interaction between chitosan and a model anionic surfactant (sodium dodecyl sulfate, SDS) using isothermal titration calorimetry (ITC), surfactant-selective electrode (SSE), and turbidity measurements. ITC and SSE indicated that SDS bound strongly to chitosan via a highly exothermic interaction. The turbidity measurements indicated that chitosan formed insoluble complexes with SDS that strongly scattered light. The chitosan bound approximately 4 mM of SDS per 0.1 wt % chitosan before becoming saturated with surfactant. The SDS-chitosan interaction was weakened appreciably by the presence of 100 mM NaCl, which suggested that it was electrostatic in origin. This study provides information about the origin and characteristics of molecular interactions between chitosan and anionic surface-active lipids that may be useful for the rational design of chitosan-based food ingredients with specific nutritional and functional characteristics, e.g., cholesterol lowering or fat replacement.     

Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions

Whey protein isolate (WPI), soy protein isolate (SPI), and sodium caseinate (CAS) can inhibit lipid oxidation when they produce a positive charge at the interface of emulsion droplets. However, when proteins are used to stabilize oil-in-water emulsions, only a fraction of them actually absorb to the emulsion droplets, with the rest remaining in the continuous phase. The impact of these continuous phase proteins on the oxidative stability of protein-stabilized emulsions is not well understood. WPI-stabilized menhaden oil-in-water emulsions were prepared by high-pressure homogenization. In some experiments WPI was removed from the continuous phase of the emulsions through repeated centrifugation and resuspension of the emulsion droplets (washed emulsion). Unwashed emulsions were more oxidatively stable than washed emulsions at pH 7.0, suggesting that continuous phase proteins were antioxidative. The oxidative stability of emulsions containing different kinds of protein in the continuous phase decreased in the order SPI > CAS > WPI, as determined by both hydroperoxide and headspace propanal formation. Iron-binding studies showed that the chelating ability of the proteins decreased in the order CAS > SPI > WPI. The free sulfhydryls of both WPI and SPI were involved in their antioxidant activity. This research shows that continuous phase proteins could be an effective means of protecting omega-3 fatty acids from oxidative deterioration.     

Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes

Oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin (beta-Lg)-pectin membranes were produced using a two-stage process. A primary emulsion containing small droplets (d(32) approximately 0.3 microm) was prepared by homogenizing 10 wt % corn oil with 90 wt % aqueous solution (1 wt % beta-Lg, 5 mM imidazole/acetate buffer, pH 3.0) using a high-pressure valve homogenizer. The primary emulsion was then diluted with pectin solutions to produce secondary emulsions with a range of pectin concentrations (5 wt % corn oil, 0.45 wt % beta-Lg, 5 mM imidazole/acetate buffer, 0-0.22 wt % pectin, pH 3.0). The electrical charge on the droplets in the secondary emulsions decreased from +33 +/- 3 to -19 +/- 1 mV as the pectin concentration was increased from 0 to 0.22 wt %, which indicated that pectin adsorbed to the droplet surfaces. The mean particle diameter of the secondary emulsions was small (d(32) < 1 microm) at relatively low pectin concentrations (<0.04 wt %), but increased dramatically at higher pectin concentrations (e.g., d(32) approximately 13 microm at 0.1 wt % pectin), which was attributed to charge neutralization and bridging flocculation effects. Emulsions with relatively small mean particle diameters (d(32) approximately 1.2 microm at 0.1 wt % pectin) could be produced by disrupting flocs formed in secondary emulsions containing highly negatively charged droplets, for example, by sonication, blending, or homogenization. The particles in these emulsions probably consisted of small flocs containing a number of protein-coated droplets bound together by pectin molecules. These emulsions had good stability to further particle aggregation up to relatively high ionic strengths (< or =500 mM NaCl) and low pH (pH 3). The interfacial engineering technology used in this study could lead to the creation of food emulsions with improved physicochemical properties or stability.     

Combined influence of NaCl and sucrose on heat-induced gelation of bovine serum albumin

The combined influence of a strongly interacting cosolvent (NaCl) and a weakly interacting cosolvent (sucrose) on the heat-induced gelation of bovine serum albumin (BSA) was studied. The dynamic shear rheology of 4 wt % BSA solutions containing 0 or 20 wt % sucrose and 0-200 mM NaCl was monitored as they were heated from 30 to 90 degrees C at 1.5 degrees C min(-)(1), held at 90 degrees C for 120 min, and then cooled back to 30 degrees C at -1.5 degrees C min(-)(1). The turbidity of the same solutions was monitored as they were heated from 30 to 95 degrees C at 1.5 degrees C min(-)(1) or held isothermally at 90 degrees C for 10 min. NaCl had a similar effect on BSA solutions that contained 0 or 20 wt % sucrose, with the gelation temperature decreasing and the final gel strength increasing with increasing salt concentration and the greatest changes occurring between 25 and 100 mM NaCl. Nevertheless, the presence of sucrose did lead to an increase in the gelation temperature and final gel strength and a decrease in the final gel turbidity. The impact of NaCl on gel characteristics was attributed primarily to its ability to screen electrostatic interactions between charged protein surfaces, whereas the impact of sucrose was attributed mainly to its ability to increase protein thermal stability and strengthen the attractive forces between proteins through a preferential interaction mechanism.     

Oxygen Consumption and Development of Volatile Sulfur Compounds during Bottle Aging of Two Shiraz Wines. Influence of Pre- and Postbottling Controlled Oxygen Exposure

The evolution of different volatile sulfur compounds (VSCs) during bottle maturation of two Shiraz wines submitted to controlled oxygen exposure prior to bottling (through micro-oxygenation, MOX) and postbottling (through the closure) was investigated. H(2)S, methyl mercaptan (MeSH), and dimethyl sulfide (DMS) were found to increase during aging. Lower postbottling oxygen exposure, as obtained by different degrees of oxygen ingress through the closure, resulted in increased H(2)S and methyl mercaptan. In one wine MOX increased the concentration of H(2)S and methyl mercaptan during maturation. Dimethyl disulfide and DMS were not affected by any form of oxygen exposure. Overall, postbottling oxygen had a stronger influence than MOX on the evolution of VSCs. Data suggest that dimethyl disulfide was not a precursor to methyl mercaptan during bottle maturation. For the two wines studied, a consumption of oxygen of 5 mg/L over 12 months was the most effective oxygen exposure regimen to decrease accumulation of MeSH and H(2)S during bottle aging.     

Evaluation of elemental depletion weathering rate estimation methods on acid-sensitive soils of north-eastern Alberta, Canada

Immobile element-based weathering estimation methods assume that Zr (or Ti) is an immobile element, and that weathering rates of other elements can be estimated according to the enrichment of Zr in weathered horizons relative to an unweathered parent material. This approach was used to estimate base cation weathering rates for 33 soil profiles on acid-sensitive terrain in north-eastern Alberta. Zirconium generally showed enrichment within the rooting zone, but the deepest (subsoil) samples were not always associated with the lowest Zr concentrations. Weathering rates estimated with the Zr depletion and Pedological Mass Balance (PMB) methods were generally low (ranges: 0-51 and 0-58 mmol_c m^− 2 yr^− 1, respectively); however, low base cation oxide concentrations and heterogeneity within soil profiles complicated weathering rate calculations and net base cation gains were calculated for several (six) sites. Evaluation of the Zr depletion and PMB weathering estimates against those calculated with the process-oriented PROFILE model at a subset (n = 9) of the sites indicated the estimates were poorly related, with PROFILE rates typically being higher. The effects-based emissions management strategy for acid precursors in this region requires spatial coverage of soil properties (including weathering rates) across a large area, but the apparent limitations associated with the immobile element based methods in this region: identifying representative parent soils and deriving weathering rate estimates comparable to more robust methods are arguments against their candidacy for future use.     

Inhibitory effects of resveratrol and pterostilbene on human colon cancer cells: a side-by-side comparison

The effects of resveratrol and pterostilbene (two structurally related stilbene compounds) on three human colon cancer cells were systematically compared. Cell viability tests indicated that IC(50) values of pterostilbene were 2-5-fold lower than those of resveratrol in all three cancer cells. Pterostilbene was also more potent in inhibiting colony formation of all three cancer cells. Annexin V/propidium iodide costaining assay and Western blotting analysis showed pterostilbene had a stronger apoptosis-inducing effect, which was evidenced by the higher percentage of annexin V positive cells and higher levels of cleaved caspase-3 and poly(ADP-ribose) polymerase proteins in cancer cells treated with pterostilbene compared with resveratrol. High-performance liquid chromatography analysis demonstrated that intracellular levels of pterostilbene were 2-4-fold higher than those of resveratrol after treatments with individual compounds at the same concentration. Overall, the results demonstrated that pterostilbene had more potent inhibitory effects on colon cancer cells than resveratrol, which may be associated with the superior bioavailability of pterostilbene to resveratrol.