Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release

Flavoring is used in the food industry to reinforce the aroma profile of baked cereal goods. During the processing of such products, interactions between starch and aroma compounds can occur, and this may have an impact on aroma release and perception. In the present study, 20 aroma compounds were tested to establish whether they formed complexes with amylose. The structure of the complexes was determined by wide-angle X-ray scattering (WAXS). A cocomplexation study proved that several complexing compounds could be present in the same crystalline aggregate. WAXS and differential scanning calorimetry (DSC) experiments were performed in a flavored model sponge cake at different steps of processing and showed that aroma compounds might form complexes with amylose in a sponge cake as they can do in simple system containing only amylose. Some of the aroma compounds trapped in the sponge cake were quantified, and their release behavior was followed by headspace analysis. The V-type structure could partly explain aroma retention in the product and the rate of aroma release.     

Rapid quantitative determination of oleuropein in olive leaves (Olea europaea) using mid-infrared spectroscopy combined with chemometric analyses

Oleuropein, the major active compound in olive leaf, is well known for its benefits for human health. Oleuropein is classically quantified by HPLC, which is time and chemical consuming, laborious and expensive. The aim of this work was to examine the potential of mid-infrared spectroscopy, as a rapid tool, to predict oleuropein content in olive leaf from five Tunisian cultivars (Chemlali, Chetoui, Meski, Sayali and Zarrazi) and one French cultivar (Bouteillan). The reference data of oleuropein content were obtained by the HPLC method. Hundred five samples were analyzed by HPLC and mid-infrared spectroscopy. Samples were randomly divided in a calibration set (73 samples) and in a validation set (32 samples). The spectral data sets were correlated with reference data of oleuropein content by using partial least squares (PLS) regression algorithm. The results showed that the PLS model gave satisfactory model for quantitative prediction of oleuropein content in olive leaf (relative error of prediction = 8.5%). The correlation coefficient was 0.91 and 0.74 for calibration set and validation set, respectively. It can be concluded that mid-infrared spectroscopy constitutes a promising technique for rapid quantification of oleuropein in olive leaf.     

Three-dimensional kinematics of the equine interphalangeal joints: articular impact of asymmetric bearing

The objective of this study was to assess the effects of asymmetric placement of the foot on the three-dimensional motions of the interphalangeal joints. Four isolated forelimbs were used. Trihedrons, made of three axes fitted with reflective markers, were screwed into each phalanx. They allowed to establish a local frame associated with each bone and thus to define the spatial orientation of the phalanges. The limbs were then placed under a power press, and subjected to compression with gradually increasing force (from 500 to 6 000 N). The procedure was performed in neutral position and with the lateral or medial part of the foot raised by a 12 degrees wedge. Flexion, collateromotion (passive abduction/adduction) and axial rotation of the interphalangeal joints were measured using a cardan angle decomposition according to the principle of the "Joint Coordinate System" described by Grood and Suntay. Raising the lateral or medial part of the hoof induced collateromotion (about 5.6 degrees +/- 0.8) and axial rotation (about 6.5 degrees +/- 0.5) of the distal interphalangeal joint. The proximal interphalangeal joint underwent axial rotation (about 4.7 degrees +/- 0.5 at 6 000 N) and slight collateromotion. Both interphalangeal joints underwent collateromotion in the direction of the raised part of the foot (i.e., narrowing of the articular space on the side of the wedge), whereas axial rotation occurred in the direction opposite to the raised part of the foot. These results confirm the functional importance of interphalangeal joint movements outside the sagittal plane. In particular they demonstrate the involvement of the proximal interphalangeal joint in the digital balance. These data are helpful for the identification of biomechanical factors that may predispose to interphalangeal joint injury. Also the data may be of use for the rational decision making with respect to exercise management and corrective shoeing of the lame horse.     

Heparanase and Syndecan-4 Are Involved in Low Molecular Weight Fucoidan-Induced Angiogenesis

Induction of angiogenesis is a potential treatment for chronic ischemia. Low molecular weight fucoidan (LMWF), the sulfated polysaccharide from brown seaweeds, has been shown to promote revascularization in a rat limb ischemia, increasing angiogenesis in vivo. We investigated the potential role of two heparan sulfate (HS) metabolism enzymes, exostosin-2 (EXT2) and heparanase (HPSE), and of two HS-membrane proteoglycans, syndecan-1 and -4 (SDC-1 and SDC-4), in LMWF induced angiogenesis. Our results showed that LMWF increases human vascular endothelial cell (HUVEC) migration and angiogenesis in vitro. We report that the expression and activity of the HS-degrading HPSE was increased after LMWF treatment. The phenotypic tests of LMWF-treated and EXT2- or HPSE-siRNA-transfected cells indicated that EXT2 or HPSE expression significantly affect the proangiogenic potential of LMWF. In addition, LMWF increased SDC-1, but decreased SDC-4 expressions. The effect of LMWF depends on SDC-4 expression. Silencing EXT2 or HPSE leads to an increased expression of SDC-4, providing the evidence that EXT2 and HPSE regulate the SDC-4 expression. Altogether, these data indicate that EXT2, HPSE, and SDC-4 are involved in the proangiogenic effects of LMWF, suggesting that the HS metabolism changes linked to LMWF-induced angiogenesis offer the opportunity for new therapeutic strategies of ischemic diseases.     

Topography of the northern hemisphere of Mercury from MESSENGER laser altimetry

Laser altimetry by the MESSENGER spacecraft has yielded a topographic model of the northern hemisphere of Mercury. The dynamic range of elevations is considerably smaller than those of Mars or the Moon. The most prominent feature is an extensive lowland at high northern latitudes that hosts the volcanic northern plains. Within this lowland is a broad topographic rise that experienced uplift after plains emplacement. The interior of the 1500-km-diameter Caloris impact basin has been modified so that part of the basin floor now stands higher than the rim. The elevated portion of the floor of Caloris appears to be part of a quasi-linear rise that extends for approximately half the planetary circumference at mid-latitudes. Collectively, these features imply that long-wavelength changes to Mercury's topography occurred after the earliest phases of the planet's geological history.     

An investigation of the effects of ketoprofen following rumen fistulation surgery in lactating dairy cows

Post-operative pain management following rumen surgery is not common practice. We examined the effect of providing the pain medication ketoprofen to dairy cattle following the first stage of a rumen cannulation surgery, which involves an incision in the body wall and exteriorizing and clamping the rumen. The results of this study provide clear evidence that the first stage of the surgery was painful and ketoprofen at the time of and 24 h following surgery, alleviated some, but not all, of the post-surgical pain. Pain mitigation should be included when performing flank surgery in cattle.     

TRANSTHORACIC LUNG ULTRASOUND IN NORMAL DOGS AND DOGS WITH CARDIOGENIC PULMONARY EDEMA: A PILOT STUDY

Pulmonary edema is the most common complication of left‐sided heart failure in dogs and early detection is important for effective clinical management. In people, pulmonary edema is commonly diagnosed based on transthoracic ultrasonography and detection of B line artifacts (vertical, narrow‐based, well‐defined hyperechoic rays arising from the pleural surface). The purpose of this study was to determine whether B line artifacts could also be useful diagnostic predictors for cardiogenic pulmonary edema in dogs. Thirty‐one normal dogs and nine dogs with cardiogenic pulmonary edema were prospectively recruited. For each dog, presence or absence of cardiogenic pulmonary edema was based on physical examination, heartworm testing, thoracic radiographs, and echocardiography. A single observer performed transthoracic ultrasonography in all dogs and recorded video clips and still images for each of four quadrants in each hemithorax. Distribution, sonographic characteristics, and number of B lines per thoracic quadrant were determined and compared between groups. B lines were detected in 31% of normal dogs (mean 0.9 ± 0.3 SD per dog) and 100% of dogs with cardiogenic pulmonary edema (mean 6.2 ± 3.8 SD per dog). Artifacts were more numerous and widely distributed in dogs with congestive heart failure (P < 0.0001). In severe cases, B lines increased in number and became confluent. The locations of B line artifacts appeared consistent with locations of edema on radiographs. Findings from the current study supported the use of thoracic ultrasonography and detection of B lines as techniques for diagnosing cardiogenic pulmonary edema in dogs.     

Quality of Spaghetti Made from Full and Partial Waxy Durum Wheat

The waxy character is achieved in durum wheat (Triticum turgidum L. var. durum) when the granule‐bound starch synthase activity is eliminated. The result is a crop that produces kernels with no amylose in the starch. The presence of two Waxy loci in tetraploid wheat permits the production of two partial waxy wheat genotypes. Advanced full and partial waxy durum wheat genotypes were used to study the effect of waxy null alleles on pasta quality. Semolina from full and partial waxy durum wheats was processed into spaghetti with a semicommercial‐scale extruder, and pasta quality was evaluated. Cooked waxy pasta was softer and exhibited more cooking loss than pasta made from traditional durum cultivars. These features were attributed to lower setback of waxy starch as measured with the Rapid Visco Analyser. High cooking loss may be due to the lack of amylose‐protein interaction, preventing the formation of a strong protein network and permitting exudates to escape. Waxy pasta cooked faster but was less resistant to overcooking than normal pasta. Partial waxy pasta properties were similar to results obtained from wild‐type pasta. This indicates that the presence of a single pair of functional waxy genes in durum wheat was sufficient to generate durum grain with normal properties for pasta production. Waxy durum wheat is not suitable for pasta production because of its softening effect. However, this property may offer an advantage in other applications.