Separation of sardine oil without heating from surimi waste and its effect on lipid metabolism in rats

Sardine oil was obtained by centrifugation of surimi wastewater without heating or chemical refining. This oil (CE) showed light yellow color and the peroxide value was less than 1.0 meq/kg. The main lipid class of CE was triacylglycerol (TG) (>99%). These features indicate that CE can be directly used as food materials without further purification. Commercial sardine oil (CO) is usually prepared via some kind of refining process with high temperature (250 degrees C) and chemical treatment. The comparative study on the physiological effects of these sardine oils (CE and CO) revealed that the dietary sardine oils were more effective in reducing abdominal fat pads, plasma total cholesterol, and TG levels of rats than was a soybean oil diet (control). Furthermore, these effects were greater in CE than CO, although there was little difference in the fatty acid composition of both oils. Although the main lipid class of CE was TG (>99%), CE was prepared by centrifugation from surimi waste and directly used as dietary fat without further purification. Therefore, CE may contain some kinds of minor components, which could be attributed to the higher physiological activity of CE. To reveal the involvement of the minor compounds in CE, we prepared TG from CE by column chromatography and measured its effect on lipid metabolism of rats. TG from CE also showed the reducing effects on abdominal fad pads and plasma lipid levels. The effect of TG from CE was almost the same as that of original CE, suggesting that the higher nutritional activity of CE than CO may not be due to the minor compounds in CE.     

Color characteristics of monascus pigments derived by fermentation with various amino acids

Various pigment colors were produced by Monascus fermentations with separate addition of 20 amino acids. The color characteristics and structures of the pigment derivatives were investigated. When each amino acid was added to the fermentation broth as a precursor, pigment extracts with different hue and chroma values were obtained depending on the content ratios of yellow, orange, and red colors in the fermentation broth. The yellow and orange pigments were identical regardless of amino acid addition. The red compounds varied on the basis of the type of amino acid added. LC-MS and (1)H and (13)C NMR structural analyses confirmed that the derivative pigments contained the moieties of the added amino acids. L, a, and b values of the CIELAB color system for the derivative pigments were measured. Values of hue and chroma were then calculated. The colors of the derivative pigments were in the range of orangish red to violet red. The hydrophilicities/hydrophobicities of the derivative pigments could be predicted from their log P values, which were estimated using computer programs.     

Effect of pH on the thermal stability of potent roasty odorants, 3-mercapto-3-methylbutyl esters, in coffee drink

The effect of pH on the thermal stability of potent roasty odorants, 3-mercapto-3-methylbutyl esters, in coffee drinks was investigated. The concentration of 3-mercapto-3-methylbutyl formate in the coffee drink was drastically decreased during the heat processing. However, the residual ratio of this compound in the coffee drink adjusted to pH 5.0 was higher than that of pH 6.5. On the other hand, the residual ratios of 3-mercapto-3-methylbutyl acetate showed high values in the coffee drinks adjusted to both pHs. In the pH range of 3-7, the residual ratios of 3-mercapto-3-methylbutyl formate in aqueous model solutions varied depending on the pH value. It had a thermal stability maximum at pH 4.0, while 3-mercapto-3-methylbutyl acetate showed stability during heat processing over all the pH values tested. In addition, the residual ratios of the formate and acetate esters, which were composed of various alcohol derivatives, showed the same tendency as that of the 3-mercapto-3-methylbutyl esters. These results suggested that the low thermal stability and pH dependence of 3-mercapto-3-methylbutyl formate are based on the structure of the formate ester.     

Toward the recognition of structure-function relationships in galactomannans

In this paper the determination of the physical/rheological characteristics is described for a series of commercial galactomannans of which the structural details have been reported previously. Both solubility of the galactomannans and rheological properties of galactomannan solutions and galactomannan/xanthan mixtures were determined. Using a statistical analysis approach an attempt was undertaken to recognize correlations between structural and rheological data. The best correlation found was between the abundance of galactose substituents at a regular distance (type of galactomannan) and the storage modulus (G') of mixed galactomannan/xanthan gels, underscoring the hypothesis that branching hinders the formation of a network with xanthan gum. Also, the G' for the group of locust bean gums correlated with the degree of blockiness, that is, the size and occurrence of nonsubstituted regions on the mannose backbone. In addition, galactomannans displayed an apparent decrease in gelling ability with increasing average molecular weight. That G' also relates to the type of galactomannan can therefore partly be attributed to differences in average molecular weight for the various galactomannan types. However, within the series of locust bean gums tested, also an increase of G' with molecular weight was observed. This can be explained by the decreasing number of loose ends of the polymers and the concomitant increasing efficiency in network participation with increasing molecular weight.     

长期处于植被条件下香港土壤中氮的矿化

This research examined nitrogen mineralization in the top 10 cm of soils with a vegetation gradient in Hong Kong at sites where fire has been absent for 0, 1, 3, 6 and 17 years (at the time of the study), and the relationships between N mineralization and successional development of vegetation in the absence of fire. The sites including a newly burnt area (S1), short grassland (S2), tall grassland (S3), mixed tall grassland and shrubland (S4), and woodland (S5) were selected, with the in situ core incubation method used to estimate nitrogen mineralization. Throughout the 60-day incubation in four periods, more nitrogen was mineralized at the S3 and S4 sites, the predominantly grassland sites, which contained the highest levels of soil organic matter (SOM) and total Kjeldahl nitrogen (TKN), than the S1 site, while immobilization occurred at the S2 and S5 sites. Leaching loss decreased with successional development of the vegetation, in the order of S1 > S2 > S3 > S4 > S5. The pattern of nitrogen uptake with ecological succession was less conspicuous, being complicated by the immediate effect of fire and possibly the ability of the woodland species to extract nitrogen from the deeper ground. In the absence of fire for 3 to 6 years, the build-up of SOM and TKN was accompanied by active mineralization, thus paving the way for the invasion of shrub and tree species. A close relationship existed between nitrogen mineralization and ecological succession with this vegetation gradient. Inherent mechanisms to preserve nitrogen in a fire-prone environment including immobilization and uptake and the practical relevance of nitrogen mineralization to reforestation are discussed.     

Significance of vitamin E supplementation, dietary content of polyunsaturated fatty acids, and preslaughter stress on oxidative status in pig as reflected in cell integrity and antioxidative enzyme activities in porcine muscle

The present study investigates the combined effects of feed-induced increase in polyunsaturated fatty acids (PUFA) content and/or alpha-tocopherol content in pig muscles and preslaughter stress on cell integrity. Cell integrity was determined by plasma lactate dehydrogenase (LDH) activity, and antioxidative status of muscle was measured by activities of the antioxidative enzymes catalase, superoxide dismutase, and glutathione peroxidase. Preslaughter stress increased LDH activity, reflecting loss in cell membrane integrity independent of increased content of PUFA and/or alpha-tocopherol. However, feed-induced increase of PUFA decreased the LDH activity in plasma immediately after slaughter. Catalase activity in the muscle tissue increased as a consequence of the high-PUFA diet, which may indicate an increased demand caused by introduction of oxidative labile PUFA.     

Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac

The odorants in Chinese jasmine green tea scented with jasmine flowers (Jasminum sambac) were separated from the infusion by adsorption to Porapak Q resin. Among the 66 compounds identified by GC and GC/MS, linalool (floral), methyl anthranilate (grape-like), 4-hexanolide (sweet), 4-nonanolide (sweet), (E)-2-hexenyl hexanoate (green), and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet) were extracted as potent odorants by an aroma extract dilution analysis and sensory analysis. The enantiomeric ratios of linalool in jasmine tea and Jasminum sambac were determined by a chiral analysis for the first time in this study: 81.6% ee and 100% ee for the (R)-(-)-configuration, respectively. The jasmine tea flavor could be closely duplicated by a model mixture containing these six compounds on the basis of a sensory analysis. The omission of methyl anthranilate and the replacement of (R)-(-)-linalool by (S)-(+)-linalool led to great changes in the odor of the model. These two compounds were determined to be the key odorants of the jasmine tea flavor.     

Antibacterial activity of akyl gallates against Bacillus subtilis

The antibacterial activity of a series of alkyl gallates (3,4,5-trihydroxybenzoates) against Gram-positive bacteria was tested using a broth dilution method. All of the Gram-positive bacteria tested were susceptible to alkyl gallates, and this activity was found to correlate with the alkyl chain length. The antibacterial activity of alkyl gallates against Bacillus subtilis was a parabolic function of their lipophilicity and maximized with alkyl chain length between C(8) and C(11). Notably, alkyl gallates were found to be bactericidal against B. subtilis ATCC 9372, but this activity was significantly affected by the endospore formation in the culture. The antibacterial activity of alkyl gallates likely comes at least in part from their ability to inhibit the membrane respiratory chain but is not due to the prooxidant action.     

Protein-lipid interactions during liposome oxidation with added anthocyanin and other phenolic compounds

Oxidation of bovine serum albumin, casein, and lactalbumin and the effect of different procyanidins, anthocyanins, and their aglycons (10 and 20 microM) on lactalbumin oxidation were investigated in a liposome system. Samples were incubated in the dark at 37 degrees C with copper, and the extent of oxidation was measured by determining the loss of tryptophan fluorescence and the formation of protein carbonyls, conjugated diene hydroperoxides, and hexanal. The correlation between different protein and lipid oxidation measurements was good and statistically significant. Casein was the most stable protein in the liposome model, and it was also the best inhibitor of liposome oxidation. All tested anthocyanins and other phenolic compounds inhibited both lipid and protein oxidation. There were no systematic differences with anthocyanins and their aglycons in relation to the concentrations used or glycosylation with either glucose or rutinose. Procyanidins B1 and B2 and ellagic acid were potentially better antioxidants than anthocyanins due to their several hydroxyl groups as measured by both protein and lipid oxidation. In conclusion, oxidative deterioration of liposomes due to protein-lipid interaction is inhibited by anthocyanins, procyanidins, and ellagitannin present, for example, in berries.