Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps

In this paper the relationship between virgin olive oil (VOO) phenol compounds and the formation of acrylamide in potato crisps was investigated. The phenol compositions of 20 VOO samples were screened by LC-MS, and 4 oils, characterized by different phenol compound patterns, were selected for frying experiments. Slices of potatoes were fried at 180 degrees C for 5, 10, and 15 min, and acrylamide content was determined by LC-MS. Results demonstrated that VOO phenolic compounds are not degraded during frying, and crisp color was not significantly different among the four VOOs. Acrylamide concentration in crisps increased during frying time, but the formation was faster in the oil having the lowest concentration of phenolic compounds. Moreover, the VOO having the highest concentration of ortho-diphenolic compounds is able to efficiently inhibit acrylamide formation in crisps from mild to moderate frying conditions. It was concluded that the use of ortho-diphenolic-rich VOOs can be proposed as a reliable mitigation strategy to reduce acrylamide formation in domestic deep-frying.     

Novel galactolipids from the leaves of Ipomoea batatas L.: characterization by liquid chromatography coupled with electrospray ionization-quadrupole time-of-flight tandem mass spectrometry

Sixteen novel and ten known galactolipids have been isolated and characterized from the leaves of Ipomoea batatas L. (sweet potato) using an analytical method based on high-performance liquid chromatography coupled with electrospray ionization-quadrupole time-of-flight tandem mass spectrometry. Using this technique, the structures and regiochemistries of the fatty acyl groups and the positions of the double bonds on the acyl chains were determined. Sugar moieties were identified by analysis of one- and two-dimensional nuclear magnetic resonance spectra. The positions of the double bonds of polyunsaturated fatty acids were confirmed, and in some cases their geometries determined, by gas chromatography-mass spectrometry. This is the first report of galactolipids in the leaves of sweet potato.     

Natural occurrence of ochratoxin A and antioxidant activities of green and roasted coffees and corresponding byproducts

Ochratoxin A is an important mycotoxin that can enter the human food chain in cereals, wine, coffee, spices, beer, cocoa, dried fruits, and pork meats. Coffee is one of the most common beverages and, consequently, it has a potential risk factor for human health related to ochratoxin A exposure. In this study, coffee and corresponding byproducts from seven different geographic regions were investigated for ochratoxin A natural occurrence by HPLC-FLD, nutritional characterization, and antioxidant activities by spectrophotometric assay. The research focused on composition changes in coffee during the processing step "from field to cup". Costa Rica and Indian green coffees were the most contaminated samples, with 13 and 11 microg/kg, respectively, while the Ethiopian coffee was the least contaminated, with 3.8 microg/kg of ochratoxin A. The reduction of ochratoxin A contamination during the roasting step was comparable for any samples that were considered under the recommended level of 4 microg/kg. Total dietary fibers ranged from 58.7% for Vietnam and 48.6% for Ivory Coast in green coffees and ranged from 58.6% for Costa Rica to 61.2% for India in roasted coffee. Coffee silverskin byproduct obtained from Ivory Coast was the highest, with 69.2 and 64.2% of insoluble dietary fibers, respectively.     

A dearth of dark matter in ordinary elliptical galaxies

The kinematics of the outer parts of three intermediate-luminosity elliptical galaxies were studied with the Planetary Nebula Spectrograph. The galaxies' velocity-dispersion profiles were found to decline with the radius, and dynamical modeling of the data indicates the presence of little if any dark matter in these galaxies' halos. This unexpected result conflicts with findings in other galaxy types and poses a challenge to current galaxy formation theories.     

Treatment of cereal products with a tailored preparation of trichoderma enzymes increases the amount of soluble dietary fiber

Nutritionists recommend increasing the intake of soluble dietary fiber (SDF), which is very low in most cereal-based products. Conversion of insoluble DF (IDF) into SDF can be achieved by chemical treatments, but this affects the sensorial properties of the products. In this study, the possibility of getting a substantial increase of SDF from cereal products using a tailored preparation of Trichoderma enzymes is reported. Enzymes were produced cultivating Trichoderma using durum wheat fiber (DWF) and barley spent grain (BSG) as unique carbon sources. Many Trichoderma strains were screened, and the hydrolysis conditions able to increase by enzymatic treatment the amount of SDF in DWF and BSG were determined. Results demonstrate in both products that it is possible to triple the amount of SDF without a marked decrease of total DF. The enzymatic treatment also causes the release of hydroxycinnamic acids, mainly ferulic acid, that are linked to the polysaccharides chains. This increases the free phenolic concentration, the water-soluble antioxidant activity, and, in turn, the phenol compounds bioavailability.     

Enrofloxacin is able to control Toxoplasma gondii infection in both in vitro and in vivo experimental models

Currently, toxoplasmosis is treated with sulfadiazine and pyrimethamine. However, this treatment presents several adverse side effects; thus, there is a critical need for the development and evaluation of new drugs, which do not present the same problems of the standard therapy. Enrofloxacin is a fluoroquinolone antibiotic known to control infection against several bacteria in veterinary medicine. Recently, this drug has demonstrated protective effects against protozoan parasites such as Neospora caninum. The present study aimed to determine the effect of enrofloxacin in the control of Toxoplasma gondii infection. For this purpose, human foreskin fibroblast (HFF) cells were infected with T. gondii RH strain and treated with sulfadiazine, penicillin/streptomycin, pyrimethamine, or enrofloxacin. Following treatment, we analyzed the infection index, parasite intracellular proliferation and the number of plaques. Additionally, tissue parasitism and histological changes were investigated in the brain of Calomys callosus that were infected with T. gondii (ME49 strain) and treated with either sulfadiazine or enrofloxacin. Enrofloxacin was able to reduce the infection index, intracellular proliferation and the number of plaques in HFF cells infected by T. gondii in comparison with untreated or penicillin/streptomycin-treated ones. Enrofloxacin was more protective against T. gondii in HFF infected cells than sulfadiazine treatment (P<0.001). In addition, pyrimethamine, enrofloxacin or the associations of sulfadiazine plus pyrimethamine, enrofloxacin plus sulfadiazine or enrofloxacin plus pyrimethamine-treatments were able to reduce the plaque numbers in HFF cells infected by T. gondii when compared to medium, penicillin/streptomycin or sulfadiazine alone. In vivo experiments demonstrated that enrofloxacin diminished significantly the tissue parasitism as well as the inflammatory alterations in the brain of C. callosus infected with T. gondii when compared with untreated animals. Based on our findings, it can be concluded that enrofloxacin is a potential alternative drug for the treatment of toxoplasmosis.     

Chemical composition and antibacterial activity of essential oils from Thymus spinulosus Ten. (Lamiaceae)

The chemical composition of essential oils from aerial parts of Thymus spinulosus Ten. (Lamiaceae) is reported. Four oils from plants growing in different environmental conditions were characterized by GC and GC-MS methods; the oils seem to indicate a new chemotype in the genus Thymus. Influences of soil and altitude characteristics on the essential oil composition are discussed. The oils showed antibacterial activity against Gram-positive (Staphylococcus aureus, Streptococcus faecalis, Bacillus subtilis, and Bacillus cereus) and Gram-negative (Proteus mirabilis, Escherichia coli, Salmonella typhimuium Ty2, and Pseudomonas aeruginosa) bacteria.     

Evidence for quantitative trait locus for conformation traits on chromosome 19 in beef cattle

A total of 110 F₁ crossbred individuals of Piemontese × Chianina cattle and 75 F₂ intercross were genotyped for the DNA marker IDVGA-46, composed of an (AC) repeat, that showed a polymorphism of three alleles: 205, 207 and 229 base pairs. Association of marker polymorphism to beef conformation measures was tested with a linear mixed model which included the fixed effect of the marker genotype separated according to the origin of the allele: whether inherited from Piemontese or from Chianina and random additive genetic effect of the animals. Carriers of allele 205, when inherited from Chainina, were larger than carriers of 207 and showed a globally better body structure. No significant association was found in the animals that had inherited the alleles from Piemontese. It would be interesting to verify, in the chromosome portions flanking the mentioned marker (chromosome 19; q16 band), the existence of eventual coding sequences influencing growth and conformation.     

Heterosis,recombination effects and genetic variability of egg composition in inbred lines of white leghorns and their crosses

1. Positive heterosis effects for the proportion of yolk, and negative heterosis for the proportion of albumen were found in crosses of six inbred Leghorn lines.

2. Three‐way crosses showed no consistent change in egg composition when compared with matched two‐way crosses.

3. Large differences in egg composition were found between inbred lines.

4. The egg composition of two‐way crosses was highly predictable from the performance of their parents, while specific combining effects as measured by deviations from offspring—parent regression were relatively unimportant.

     

Polyphenol composition and qualitative characteristics of fresh-cut lettuce in relation to cultivar,mulching, and storage

Summary

The characteristics and nutritional quality of fresh-cut vegetable products during shelf-life depend on the raw material as well as on pre- and post-harvest factors. In this work, three of the commercially most widespread lettuce cultivars (‘Montego’, ‘Great Lakes 118’ and ‘Salad Bowl’), characterised by different qualitative traits, were cultivated under two different conditions, processed using standard conditions for fresh-cut lettuce, packaged in plastic trays and stored for 9 d at 5°C. Visual and texture analyses were performed, with determinations of polyphenol composition and of anti-oxidant activity. The results showed that the concentration of polyphenols was different in the three varieties, and was highest in ‘Salad Bowl’. The main polyphenols found were chlorogenic acid and kaempferol-3-O-glucoside in ‘Montego’, chlorogenic acid and quercetin-3-O-glucoside in ‘Great Lakes’, and kaempferol-3-O-glucoside, rutin and dicaffeoyltartaric acid in ‘Salad Bowl’.The practice of mulching during the growing period leads to an increase in yield; moreover, it also affects the total quantity of polyphenols, but not the qualitative pattern of polyphenols formed in each variety. During storage, a deterioration in sensory characteristics was observed, but this was not accompanied by any significant change in polyphenol content.