Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron

The objectives of the present study were (a) to produce gluten-free bread, fortified with iron (GFB-Fe), using selected iron compounds (ferric pyrophosphate, ferric pyrophosphate with emulsifiers, NaFeEDTA, electrolytic iron, ferrous gluconate, ferrous lactate and ferrous sulphate) (b) to test sensory characteristics of the GFB-Fe (feel-mouth texture, crumb colour, aroma and taste) (c) to compare iron dialyzability of various iron compounds in GFB-Fe. The most acceptable products were those fortified with ferric pyrophosphate with emulsifiers and ferric pyrophosphate. Ferrous dialyzable iron (ferrous iron with molecular weight lower than 8000 Da, an index for prediction of iron bioavailability) was measured under simulated gastrointestinal conditions. Ferrous dialyzable iron in GFB-Fe fortified with ferric pyrophosphate with emulsifiers, NaFeEDTA, ferrous bis-glycinate, ferrous gluconate or ferrous sulphate was higher than that in GFB-Fe fortified with electrolytic iron, ferrous lactate or ferric pyrophosphate (P < 0.05). These results are promising for the development of GFB-Fe products in the future.     

ELO2 and ELO3, homologues of the Saccharomyces cerevisiae ELO1 gene, function in fatty acid elongation and are required for sphingolipid formation

ELO2 and ELO3 were identified from the Saccharomyces cerevisiae genome data base as homologues of ELO1, a gene involved in the elongation of the fatty acid 14:0 to 16:0. Mutations in these genes have previously been shown to produce pleiotropic effects involving a number of membrane functions. The simultaneous disruption of ELO2 and ELO3 has also been shown to produce synthetic lethality, indicating that they have related and/or overlapping functions. Gas chromatography and gas chromatography/mass spectroscopy analyses reveal that null mutations of ELO2 and ELO3 produce defects in the formation of very long chain fatty acids. Analysis of the null mutants indicates that these genes encode components of the membrane-bound fatty acid elongation systems that produce the 26-carbon very long chain fatty acids that are precursors for ceramide and sphingolipids. Elo2p appears to be involved in the elongation of fatty acids up to 24 carbons. It appears to have the highest affinity for substrates with chain lengths less than 22 carbons. Elo3p apparently has a broader substrate specificity and is essential for the conversion of 24-carbon acids to 26-carbon species. Disruption of either gene reduces cellular sphingolipid levels and results in the accumulation of the long chain base, phytosphingosine. Null mutations in ELO3 result in accumulation of labeled precursors into inositol phosphoceramide, with little labeling in the more complex mannosylated sphingolipids, whereas disruption of ELO2 results in reduced levels of all sphingolipids.     

Rustmicin, a potent antifungal agent, inhibits sphingolipid synthesis at inositol phosphoceramide synthase

Rustmicin is a 14-membered macrolide previously identified as an inhibitor of plant pathogenic fungi by a mechanism that was not defined. We discovered that rustmicin inhibits inositol phosphoceramide synthase, resulting in the accumulation of ceramide and the loss of all of the complex sphingolipids. Rustmicin has potent fungicidal activity against clinically important human pathogens that is correlated with its sphingolipid inhibition. It is especially potent against Cryptococcus neoformans, where it inhibits growth and sphingolipid synthesis at concentrations <1 ng/ml and inhibits the enzyme with an IC50 of 70 pM. This inhibition of the membrane-bound enzyme is reversible; moreover, rustmicin is nearly equipotent against the solubilized enzyme. Rustmicin was efficacious in a mouse model for cryptococcosis, but it was less active than predicted from its in vitro potency against this pathogen. Stability and drug efflux were identified as two factors limiting rustmicin's activity. In the presence of serum, rustmicin rapidly epimerizes at the C-2 position and is converted to a gamma-lactone, a product that is devoid of activity. Rustmicin was also found to be a remarkably good substrate for the Saccharomyces cerevisiae multidrug efflux pump encoded by PDR5.     

Rheological,Physical, and Sensory Attributes of Gluten‐Free Rice Cakes Containing Resistant Starch

In this study the effect of resistant starch (RS) addition on gluten‐free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten‐free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS.     

Increased antifungal activity of L-733,560, a water-soluble, semisynthetic pneumocandin, is due to enhanced inhibition of cell wall synthesis

The pneumocandins are natural lipopeptide products of the echinocandin class which inhibit the synthesis of 1,3-beta-D-glucan in susceptible fungi. The lack of a corresponding pathway in mammalian hosts makes this mode of action an attractive one for treating systemic infections. Substitution by an aminoethyl ether at the hemiaminal and dehydration and reduction of the glutamine of pneumocandin B0 produced a semisynthetic compound (L-733,560) with intrinsic water solubility, significantly increased potency, and a broader antifungal spectrum. To evaluate the mechanism for the improved antifungal efficacy, we determined that L-733,560 was a more potent inhibitor of glucan synthase activity in vitro, did not affect the other membrane-bound enzymes tested, conferred susceptibility to lysis in the absence of osmotic support, and did not disrupt currents in liposomal bilayers or 86Rb+ fluxes from liposomes. In Aspergillus species L-733,560 also produced the same morphological alterations as pneumocandin B0. A stereoisomer of L-733,560 with poor antifungal activity was a weak inhibitor of glucan synthase. All of these results support the notion that the enhanced antifungal activity of L-733,560 is achieved by superior inhibition of glucan synthesis and not by nonspecific membrane effects or a second mode of action.     

The sensory attributes of cakes containing large numbers of low sugar raisins, as evaluated by consumers and a trained sensory panel

The sensory attributes of cakes, containing a greater number of low sugar raisins (LSR) than that normally used, were evaluated by two different groups of trained and untrained panellists. The purpose of this sensory evaluation was to find out whether such bakery products were more attractive to consumers than normal cakes and could be further promoted in the market. Cakes containing LSR and additional lemon peel scored more poorly than cakes containing only raisins, both in terms of taste and overall preference. Cakes containing only LSR had good sensory characteristics and could be considered as competitive products when compared with similar products already on the market. Young people found cakes with raisins tasty, but they did not consume them readily. The special advantages of these cakes are their natural ingredients, raisins with lower amount of sugars, good taste and high quality, all of which should be emphasized to make them attractive in the market.     

Compression of gellan gels. Part I: effect of salts

Gellan gels, in the presence of potassium and calcium ions and their mixtures, were tested using large deformation compression experiments. Characterisation was based on stress and strain at failure along with Young’s modulus. Samples prior to compression were refrigerated at 5 °C for 1, 2 and 24 h. In the case of potassium, the strongest gel was obtained for a cation concentration of 80 mm . Increasing concentrations of calcium resulted in decreased gel strength. Brittleness values for potassium and calcium gels fluctuated around ～0.5 and ～0.3 respectively. The strength for both, potassium and calcium, gels did not increase significantly over time. For each cation, Young’s modulus and stress at failure showed the same variation. In the case of mixtures, strength was determined by calcium as its progressive replacement by potassium was actually similar to reducing its concentration. Potassium determined the remaining properties.     

Effect of different iron compounds on wheat and gluten‐free breads

BACKGROUND: Iron fortification of bread often results in sub‐optimal quality of the final product due to undesirable changes in the physical characteristics and sensory properties of the bread. In this study both the form of iron (soluble, insoluble or encapsulated) and the type of bread (wheat or gluten‐free) were varied in order to investigate the effect of iron and gluten on the product characteristics. RESULTS: The effect of iron on the quality characteristics of the breads investigated depended on iron type, but not on iron solubility. Colour, crust firmness, specific volume, cell number and uniformity as well as aroma were the attributes that were mainly affected in iron‐enriched wheat bread. In some cases, specific volume was 30% lower than that of the control sample, while cell uniformity was significantly lower, as low as 50% of the control sample in some fortified samples. In gluten‐free breads, differences between unfortified and fortified samples included colour, crust firmness, cell number, ‘moisture’ odour, metallic taste and stickiness. In some cases, the sensory scores were better for fortified samples. CONCLUSIONS: Differences due to iron fortification were less pronounced in gluten‐free compared to wheat breads. The choice of the appropriate iron compound which will not cause adverse quality changes is still a challenge. Copyright © 2010 Society of Chemical Industry     

Evacuation Transportation Planning Under Uncertainty: A Robust Optimization Approach

This paper considers evacuation via surface transportation networks in an uncertain environment. We focus on demand uncertainty which can lead to significant infeasibility cost during evacuation, where loss of life or property may appear. We develop a robust linear programming model based on a robust optimization approach where hard constraints are guaranteed within an appropriate uncertainty set. The robust counterpart solutions have been shown tractable. We show that the robustness in evacuation is important and a robust solution outperforms a nominal deterministic solution in both quality and feasibility.