Changes in carbohydrates during germination of lentils

Summary The effect of germination on soluble carbohydrates, total and digestible starch, and components of dietary fiber (neutral detergent fiber, cellulose and hemicellulose) in two varieties of lentils (Lens culinaris medicus var. vulgaris and variabilis) were investigated. In germinated lentils the amount of total soluble sugars decreased (from 4.3% to 2.0% and from 5.3% to 2.2%, respectively); glucose, not present in raw seeds, was relatively high (0.6% and 0.7%), fructose increased slightly, and sucrose decreased slightly. The oligosaccharides of the raffinose family disappeared from germinated seeds. Total starch decreased considerably in germinated lentils (from 60.3% to 41.4% and from 57.4% to 36.4%), but the digestibility of the starch was greatly improved. In germinated lentils, the content of neutral detergent fiber and hemicellulose were lower but that of cellulose and lignin were higher than in raw lentils. Thus, the nutritive value of both varieties of lentils may increase with germination processes.

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Veränderungen im Kohlenhydratgehalt in keimenden Linsen

Zusammenfassung In der vorliegenden Arbeit wurde der Einfluß der Keimung auf die Gehalte an löslichen Kohlenhydraten, Gesamt- und verdaulicher Stärke und Komponenten der Rohfaser (neutral detergent fiber, Cellulose und Hemicellulose), in zwei Linsensorten (Lens culinaris medicus var. vulgaris und variabilis) untersucht. Der Gesamtzuckergehalt nimmt durch die Keimung bei beiden Sorten ab (von 4,3% bis 2,0% und von 5,3% bis 2,2%). Glucose, die sich in rohen Samen nicht findet, lag bei 0,6% und 0,7% in den gekeimten Linsen. Fructose und Sucrose änderten sich nur wenig. Die Raffinose-Oligosaccharide sind bei den gekeimten Linsen nicht vorhanden. Die Gesamt-Stärke nimmt deutlich während der Keimung ab (von 60,27% bis 41,39% und von 57,41% bis 36,39%), aber die Verdaulichkeit der Stärke wurde signifikant verbessert. Die Gehalte an neutral detergent fiber und Hemicellulose bei gekeimten Linsen waren niedriger als bei rohen Linsen, aber die Cellulose- und Ligningehalte waren nach der Keimung größer. Der Proteinnährwert bei beiden Linsensorten kann durch die Keimung verbessert werden.

     

Metabolic role of glutamine and its importance in nutritional therapy

The advances in the field of nutritional support have made certain nutrients very relevant, which, although they have been known for a long time, at present represent an important chapter in nutrition, entering into what is known as "nutritional pharmacology". Among these nutrients is glutamine, an amino acid classified as non-essential, but which in certain circumstances may become to be considered as an "essential nutrient". In the present review, a review is made of its metabolic role, synthesis and degradation, metabolic routes and functions under normal conditions as well as under critical conditions. It is known that glutamine stimulates the synthesis and inhibits the degradation of proteins, it is an important vehicle for the transport of nitrogen and carbon within the tissues, it stimulates the synthesis of hepatic glycogen, it is an energy source for cell division, for the growth of different cells of rapid replication, such as enterocytes, colonocytes, and fibroblasts, as well as for other cells of the immune system, such as lymphocytes and macrophages. Thus its role in the maintenance of structure, in metabolism and function of the intestinal mucosa, and in dysfunctions of the immune system. In parenteral nutrition, at present there are no preparations which include it, given the stability problems which it presents, although attempts have been made to resolve this, using different possibilities, such as di-peptides. However, in enteral nutrition, the diets tend to include it, although in a small proportion. Nevertheless, having recognized its beneficial role in a certain type of patients, at present there are diets which contain glutamine in higher doses, with the object of attempting to cover the increased demands of glutamine which shall arise in these situations. The inclusion of glutamine in nutritional therapy is supported by multiple studies which reflect the beneficial effect of this nutrient, both in enteral nutrition as in parenteral nutrition.     

浙江发展快时尚服装产业探析——基于ZARA钻石模型的研究

在众多浙江服装企业探索快时尚之路的背景下,以ZARA快时尚模式为对象,利用钻石模型探究其在生产要素,需求条件,相关产业和支持产业的表现,企业的战略、竞争对手、结构的表现,以及机遇五方面的竞争优势,并在此基础上结合浙江服装产业的优势和劣势,得出其在发展服装快时尚产业时应加快要素逆转、形成嵌入全球市场的价值链,以及发挥集群效应的三大启示。     

Automating a 96-Well Microtiter Plate Assay for Quick Analysis of Chemically Available Lysine in Foods

A new method for quick analysis of available lysine content in different food products has been developed by automating a 96-well microtiter plate assay. Although manual fluorometric methods validated in order to determinate available lysine content already existed for this compound, the benefits of applying appropriate automation should provide continuous operation, increased precision, an affordable electronic audit trail, and significantly reduced time and reagent consumption. The objective of this work was to adapt the ortho-phthaldialdehyde (OPA) fluorometric method to an automated workstation. Considerable effort went into developing and validating an automated method. The analytical parameters of linearity (r?=?0.999), the precision of the method (relative standard deviations?=?2.8–3.0 % for the different samples), and the results of the comparison with the corresponding OPA manual fluorometric method show that the studied method is useful for the measurement of available lysine in several food products from different natural origins such as liquid foods (soy, oat, quinoa beverages, and ultra-high temperature/sterilized milk) and powdered samples (powdered adapted, powdered follow-up, and junior milk infant formulas) with reduced time and reagent consumption.     

Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

White cabbage (Brassica oleracea L. var. capitata cv. Bronco) was fermented, at 0.5% and 1.5% NaCl, using Lactobacillus plantarum or Leuconostoc mesenteroides as starter cultures and, subsequently, sauerkraut was stored at 4 °C for 3 months. Microbial populations and six biogenic amines (putrescine, cadaverine, histamine, tyramine, spermine and spermidine) were investigated. Fermentation and storage increased aerobic mesophilic bacteria and LAB populations in sauerkrauts, and this was accompanied by a rise in biogenic amine content. L. plantarum sauerkrauts produced with 0.5% NaCl had the highest microbial counts, whilst no differences between salt contents were found with L. mesenteroides. Total biogenic amine amount was lower at 0.5% NaCl than at 1.5% in both induced fermentations and L. mesenteroides produced a lower content than did L. plantarum. Spermidine was the major contributor to the total biogenic amine content, followed by putrescine, whilst histamine was present at the lowest level. The individual and total biogenic amine levels in the experimental sauerkrauts stored at 4 °C for 3 months were below the upper limits reported in the literature for fermented products, indicating good quality and safety of the sauerkrauts. L. mesenteroides starter and 0.5% NaCl were the optimal fermentation conditions for producing sauerkrauts with the lowest biogenic amine contents.