Determination and Health Implication of the Erucic Acid Content of Broccoli Florets, Sprouts, and Seeds

The erucic acid content of broccoli florets, sprouts, and seeds was found to be about 0.8, 320, and 12100 mg/100 g, respectively. Using the erucic acid limit established for canola oil in the U.S.A. and Canada as a guideline, the estimated dietary intake of erucic acid from florets and sprouts was considered of little consequence, whereas in seeds a relatively small amount (about 35 g/wk) equaled our calculated exposure limit for erucic acid. Additionally, the most complete fatty acid distribution yet published for the various forms of broccoli are presented.     

Application strategies for Sechura phosphate rock use on permanent pasture

At two phosphate (P) responsive sites in hill country the effectiveness of Sechura phosphate rock (SPR) as a direct application P fertilizer for permanent pasture was evaluated. Sechura was applied at two rates, in three different application strategies. The treatments were 16.7 and 50 kgP ha^–1 annually, 25 and 75 kgP ha^–1 biennially, and 50 and 150 kgP ha^–1 triennially giving a total of 50 and 150 kgP ha^–1, respectively, over three years. Single superphosphate (SSP) served as the standard P fertilizer. A comparison was also made between SPR and Chatham Rise phosphorite (CRP), another reactive PR. Total pasture and legume production and P uptake by pasture was measured with all fertilizer treatments over a three year period.In the year of application, SPR was as effective as SSP in stimulating total pasture and legume production and P uptake by pasture. This reflects the very reactive nature of this PR. In the second and third years of measurement, SPR did not show superior residual efffects to SSP. The ability of CRP to stimulate legume growth more than SPR in the second year following application demonstrates the danger of generalizing about the residual effects of reactive PR materials. Of the application strategies evaluated, a biennial appplication of 25 kgP ha^–1 as SPR maintained legume growth at a higher level than a smaller (16.7 kgP ha^–1) annual dressing. The biennial strategy also increased total pasture yield, in addition to legume production to a greater extent in the second and third years than a single (50 kgP ha^–1) triennial application.     

Proteome alterations induced in human white blood cells by consumption of Brussels sprouts: Results of a pilot intervention study

Epidemiological studies indicate a correlation of cruciferous vegetables consumption with reduced incidence of cancer. This study was designed to investigate molecular mechanisms, which may help to understand the beneficial effects of Brussels sprout consumption. In order to avoid the limitations of in vitro model systems, we performed a dietary intervention study with five participants. We investigated, whether sprout consumption affects the proteome profile of primary white blood cells. In order to achieve maximal sensitivity in detecting specific adaptive proteome alterations, we metabolically labelled freshly isolated cells in the presence of ³⁵S‐methionine/cysteine and performed autoradiographic quantification of protein synthesis. Proteins were separated by 2‐DE and spots of interest were cut out, digested and identified by MS. After the intervention, we found a significant up‐regulation of the synthesis of manganese superoxide dismutase (1.56‐fold) and significant down‐regulation of the synthesis of heat shock 70 kDa protein (hsp70; 2.27‐fold). Both proteins play a role in malignant transformation of cells. Hsp‐70 is involved in the regulation of apoptosis, which leads to elimination of cancer cells, while SOD plays a key role in protection against reactive oxygen species mediated effects. Our findings indicate that the alteration of the synthesis of these proteins may be involved in the anticarcinogenic effects of cruciferous vegetables, which was observed in earlier laboratory studies with animals.     

Identification and determination of isoflavones in germinated black soybean sprouts by UHPLC−Q-TOF-MS mass spectrometry and HPLC-DAD

Ultra-performance liquid chromatography coupled with electrospray ionization tandem quadrupole time-of-flight mass spectrometry (UHPLC?Q-TOF-MS) and HPLC-DAD with an ultrasonic extraction method was developed for qualitative and quantitative compositions and contents in black soybean sprouts. Operational conditions of ultrasonic extraction were optimized by single-factor experiment. Phytochemical compositions of black soybean sprouts were identified by UHPLC?Q-TOF-MS in positive ion mode. A total of 23 compounds were tentatively characterized and identified by means of accurate mass and characteristic fragment ions. Among of them, the six isoflavones in different germinated black soybean sprouts were further quantified by HPLC-DAD. The results indicated that the calibration curves showed good linearity (r² > 0.9994). The intra-day and inter-day precision variations were less than 1.65% and 1.73%, respectively. The recoveries were in the range of 94.95–106.45%. The results indicated that the maximum amounts of isoflavones were produced on the fourth to fifth day germinated black soybean sprouts.     

Effects of silage species and supplemental vitamin E on the oxidative stability of milk

Two experiments were conducted to study the effects of feeding legume silages and providing supplemental vitamin E in concentrates on the oxidative stability of milk. In experiment 1, six multiparous Holstein-Friesian cows were offered 1 of 6 silage treatments in a cyclical changeover-design experiment, with four 4-wk periods. The silages were grass, red clover, white clover, alfalfa, grass and red clover mixture (50:50 on a DM basis), and grass and white clover mixture (50:50 on a DM basis). In experiment 2, 8 cows were used in a changeover-design experiment with three 4-wk periods. The 4 treatments were a factorial combination of forages (grass silage or red clover silage) and supplemental vitamin E in the form of all-rac-alpha-tocopheryl acetate (29 or 290 IU/kg of DM in the concentrate). All forages were offered ad libitum and a flat rate of concentrates (8 kg/d) was fed in both experiments. Red clover silage led to significantly higher forage intakes, milk yields, and milk protein percentage in experiment 2, which was in agreement with results from experiment 1. There was no effect of vitamin E on feed intake, milk production, or milk fat and protein percentage. Red clover silage also led to significant changes in milk fatty acid profiles, particularly increased levels of polyunsaturated fatty acids. Milk samples were stored at 4 degrees C and 20 degrees C and analyzed for alpha-tocopherol and thiobarbituric acid reactive substances at intervals to determine oxidative stability. Diets based on red clover and alfalfa silages were associated with more rapid loss of alpha-tocopherol and increased production of thiobarbituric acid reactive substances during the storage of milk in comparison with diets based on grass silage. The increased oxidative deterioration of milk produced from cows fed red clover silage was avoided by vitamin E supplementation.     

玉米/蒜苗套作系统中土壤微生物和土壤酶状况分析

对玉米蒜苗套作根区进行隔膜、隔网和无隔处理以及各自单作处理,通过处理间的相互比较,分析影响套作产量的主要土壤因素。结果表明:套作蒜苗土壤微生物上升其主要原因是根系间的非接触物质交换;套作玉米除此外,地上部环境的改变也使根部土壤微生物数量上升。根系间的非接触效应还使蒜苗、玉米土壤过氧化氢酶、蔗糖酶活性提高,而环境因素的改变也使玉米过氧化氢酶,蒜苗脲酶活性提高。相关性分析表明:微生物对蒜苗根际土壤酶活性的影响大于对玉米土壤酶的影响。     

Effects of polyvinylchloride films and edible starch coatings on quality aspects of refrigerated Brussels sprouts

To extend shelf life, the effects of polyvinylchloride film (PVC) and edible coatings on quality aspects of refrigerated Brussels sprouts were studied. Starch-based coatings were formulated using glycerol (G), sorbitol (S) or glycerol plus sunflower oil (O). Sprouts so treated as well as uncoated ones were placed on expanded polystyrene trays. Combinations of PVC and coatings (treatments named G-PVC, S-PVC and O-PVC) were also tested. Uncovered trays were maintained as controls. All packages were stored at 0 °C for 42 days and samples were removed every 14 days to determine commercial acceptability, weight loss, surface colour (of sprouts’ heads and bases) and texture. Sprouts in all treatments maintained optimum quality conditions over the first 14 days. At the end of storage, browning of cut zones and losses in weight and firmness were minimised in PVC-packaged sprouts, particularly in G-PVC. Therefore, PVC and G-PVC treatments were selected to evaluate some nutritional quality components. Ascorbic acid and total flavonoid contents remained almost constant while radical scavenging activity increased after 42 days of storage. Thus, PVC and G-PVC treatments showed the best performance for long-term refrigerated storage of Brussels sprouts.     

In vitro gas production profiles and fermentation end‐products in processed peas,lupins and faba beans

BACKGROUND: An experiment was carried out to establish whether using a pre‐compacting device (expander) changes the contribution of dry matter (DM) and degradative behaviour of peas, lupins and faba beans over the different fractions (non‐washable fraction, NWF; insoluble washable fraction, ISWF; soluble washable fraction, SWF). Samples of the entire concentrate ingredients (WHO ingredients) and their different fractions (NWF, ISWF and SWF) were subjected to three processes (Retsch milling, R; expander treatment, E; expander‐pelleting, EP) and their fermentation characteristics were evaluated using an in vitro gas production technique. RESULTS: In peas and faba beans, both the E and EP processes increased the size of the NWF (P < 0.05) and decreased the size of the SWF compared with the R process. The maximum fractional rate of gas production in the first phase of fermentation was higher in the E and EP samples than in the R samples (P < 0.05). In lupins and faba beans the E and EP processes shifted the pattern of fermentation towards a more glucogenic fermentation, as represented by a lower non‐glucogenic to glucogenic ratio (NGR). Ammonia production (NH₃‐N) in the E and EP samples was significantly (P < 0.05) lower than that in the R samples. CONCLUSION: It is concluded that the E and EP processes provide a certain level of protection against ruminal breakdown to dietary protein and shift the pattern of fermentation towards a more glucogenic fermentation. Copyright © 2008 Society of Chemical Industry     

即食豆芽加工技术研究

本文对绿豆芽烫漂、保脆工艺条件进行了研究。研究结果表明：绿豆芽在0.15%柠檬酸水溶液中,90℃烫漂2.5min过氧化物酶完全失活、己醛含量明显降低;烫漂后在0.4?Cl2溶液中浸泡60min,豆芽脆度较好。