Effects of Genotype and Environment on Phenolic Acids Content and Total Antioxidant Capacity in Durum Wheat

In cereals, phenolic acid (PA) content and total antioxidant capacity (TAC) may have a wide range of variability, probably because of several factors influencing the occurrence of grain antioxidants, which include genotype, environment, and their possible interactions. However, only a few studies have investigated the influence of these factors on durum wheat. In the present study, we investigated the impact of the genetic and environmental factors on the profile and content of PAs occurring as soluble free, soluble conjugated, and insoluble bound compounds, as well as on the TAC level, in three genotypes of durum wheat grown in three different Italian agroclimatic areas during two crop years. The results show that genotype, environment, and crop year have highly significant effects on TAC levels and on PA contents. In particular, TAC and free PAs are most influenced by year, whereas conjugated and bound PAs are most influenced by environment × year and genotype, respectively. Therefore, it is evidenced that genetic and environmental factors affect the antioxidant activity and the content of the three forms of PAs in durum wheat to different extents.     

Properties of the protein and carbohydrate fractions in immature wheat kernels

The time course of compositional changes in the polysaccharide and protein fractions, and of changes in protein structural properties, was investigated in grains of two Italian durum wheat cultivars, Ofanto and Duilio, and the pattern of changes was found to be specific to each cultivar. The fructo-oligosaccharide content in ripening kernels was different between cultivars, as was the pattern of starch accumulation. Evaluation of gluten proteins by Western-blotting using broad-specificity anti-gliadin antibodies showed the sudden appearance of immunoreactive proteins during ripening. Protein surface hydrophobicity and thiol content and accessibility were evaluated in conditions apt at assessing changes in protein interaction and/or in aggregative patterns. Proteins in the two cultivars showed differences in their surface hydrophobicity and in their content of accessible thiols. The simultaneous evaluation of changes in the individual components indicates that use of immature grains for the production of functional foods will require accurate monitoring of the rapidly evolving biopolymer patterns, and careful choice of the cultivar.     

The pharmacokinetic behaviour of marbofloxacin in Eurasian buzzards (Buteo buteo) after intraosseous administration

This study reports on the administration of a single dose of marbofloxacin (2 mg/kg) to five adult Eurasian buzzards (Buteo buteo) by the intraosseous (IO) route, which has been proposed as a rapid and efficient means for the parenteral delivery of antimicrobial drugs. The drug was rapidly absorbed. Peak marbofloxacin concentration (C(max)) in plasma and area under the concentration-time curve (AUC) of 1.92+/-0.78 microg/mL and 8.53+/-2.73 microg h/mL, respectively. The time marbofloxacin remained in the plasma after IO administration was relatively short (elimination half-life, t(1/2beta)=4.91+/-0.65 h; mean residence time (MRT)=5.38+/-0.57 h). Single dose marbofloxacin gave values for C(max)/minimum inhibitory concentration (MIC) of 19.2 and an AUC/MIC value of 85.3h after IO administration. The IO route appears to be practical and effective for the rapid delivery of marbofloxacin to buzzards.     

Characterization of Durum Wheat Semolina by Means of a Rapid Shear‐Based Method

A rapid shear‐based test (the GlutoPeak test, recently proposed by Brabender) was used to investigate gluten aggregation properties of durum wheat semolina and to relate them to pasta cooking behavior. Thirty semolina samples were characterized by means of the conventional approaches used for pasta‐quality prediction (protein content, gluten index, and alveographic indices). All samples were also analyzed by the GlutoPeak test, obtaining three parameters: maximum peak torque, maximum peak time, and area under the peak. The GlutoPeak indices were significantly correlated with protein content, gluten index, and W alveographic parameter. The cooking quality of pasta obtained from the 30 semolina samples was evaluated by sensory analysis in terms of stickiness, bulkiness, firmness, and overall quality. The GlutoPeak indices were significantly correlated with the sensorial parameters. In comparison with the alveographic test, which is presently the most used rheological approach for semolina characterization, GlutoPeak analysis presents some advantages represented by a smaller amount of sample (9 g), a shorter time (less than 5 min), and the possibility that untrained analysts can carry it out. In addition, following testing with larger sample numbers, the GlutoPeak test has the potential to be used instead of the gluten index as a rapid and reliable approach for medium‐quality semolina characterization.