Occurrence and sensory perception of Z-2-(β-d-glucopyranosyloxy)-3-phenylpropenoic acid in rooibos (Aspalathus linearis)

Z-2-(β-d-glucopyranosyloxy)-3-phenylpropenoic acid (PPAG), a compound postulated to contribute to the taste and mouthfeel of fermented rooibos tea (Aspalathus linearis), was isolated from unfermented rooibos plant material. Its structure was unequivocally confirmed by LC–MS, –MS², FT-IR and NMR of the underivatised natural product, and optical rotation measurements of the hydrolysed sugar moiety. A similar compound, postulated to be E-2-(β-d-glucopyranosyloxy)-3-phenylpropenoic acid, was also detected. Analysis of the leaves of a large number of rooibos plants (n = 54), sampled at commercial plantations, showed that PPAG is not ubiquitously present in detectable quantities in the leaves of different plants. This leads to large variation in the fermented plant material, infusions and food-grade extracts. PPAG was shown to have a slightly bitter to astringent taste and a detection threshold of 0.4 mg/l in water.     

Occurrence of deoxynivalenol and its 3-β-D-glucoside in wheat and maize

Deoxynivalenol-3-β-D-glucoside (D3G), a phase II plant metabolite of the mycotoxin deoxynivalenol (DON), occurs in naturally Fusarium-contaminated cereals. In order to investigate the frequency of occurrence as well as the relative and absolute concentrations of D3G in naturally infected cereals, 23 wheat samples originating from fields in Austria, Germany and Slovakia as well as 54 maize samples from Austrian fields were analysed for DON and D3G by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Both analytes were detected in all the 77 field samples. DON was found at levels from 42 to 4130 ng g^?1 (977 ± 1000 ng g^?1 on average). The D3G concentrations in all cereal samples were in the range 10–1070 ng g^?1 (216 ± 253 ng g^?1 on average), corresponding to about 5–46 mol% of their DON concentrations (15 ± 8 mol% on average).     

Synthesis of MoO3−x nanosheets and its application in ascorbic acid detection of fruit and vegetables

A new method combining ultraviolet (UV) spectrophotometry and MoO_3−x nanosheets was developed for the rapid and accurate determination of ascorbic acid (AA) content in fruit and vegetables in this study. MoO_3−x nanosheets were prepared by the liquid exfoliation method using AA as the reducing agent, and the content of AA can be determined by a UV spectrophotometer. Experimental conditions for the MoO_3−x nanosheet method, including grinding time, ethanol concentration, sonication time, and water bath temperature were also optimized. The morphology of MoO_3−x nanosheets was characterized by atomic force microscope. The results showed that the average thickness of MoO_3−x nanosheets was 2.1–5.8 nm. The MoO_3−x nanosheets method had a good linearity in the AA concentration range of 0.01–0.05 mg/ml (R² = 0.9996). The limit of detection was 0.031 µg/ml, and the limit of quantitation was 0.095 µg/ml. The spiked recoveries were in the range of 88.79%–116.76%. The MoO_3−x nanosheets method was validated for the determination of AA content in five different fruit and vegetables samples with relative standard deviations less than 2%.     

Effect of oral γ-aminobutyric acid (GABA) administration on sleep and its absorption in humans

Food Science and Biotechnology - The effects of γ-aminobutyric acid (GABA) on sleep and its levels in blood after oral administration were investigated in humans. A randomized, single-blind,...     

Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan

Probiotic cultures are increasingly being incorporated into a wide variety of food products. Although lactobacilli and bifidobacteria are the most frequently used, other lactic acid bacteria (LAB) have been reported to be potential probiotics. Of these, the cider isolates Pediococccus parvulus (strains 2.6 and CUPV22) and Lactobacillus suebicus CUPV221 produce a 2-branched (1,3)-β-d-glucan exopolysaccharide that decreases serum cholesterol levels and affects the activation of human macrophages. For this reason, these 3 strains were incorporated into yogurt, orange juice, and 2 juice-milk beverages to evaluate the effect of the food matrix on the resistance of these strains to simulated gastrointestinal tract conditions. Our results showed that incorporation of the LAB did not significantly affect the physical and rheological properties of the food matrices tested. When incorporated in yogurt, LAB strains population decreased by 2 to 3 log orders of magnitude during the shelf life of the product (28 d). However, no significant decrease was observed in the juice and juice-milk beverages during the same storage period, except for Lb. suebicus, whose viability decreased by 3 log orders of magnitude. When strains were subjected to gastrointestinal tract conditions, a decrease in the survival was observed at the lower pH (1.8). However, incorporation of these LAB strains into orange juice increases their resistance to lower pH conditions, thus improving survival to gastrointestinal stress. Moreover, a protective effect was observed for P. parvulus CUPV22 and 2.6 to gastric stress in juice-milk beverages and to gastrointestinal stress in yogurt. Lactobacillus suebicus CUPV221 did not survive when incorporated into yogurt and juice-milk beverage.     

Importance of β,β-carotene 15,15'-monooxygenase 1 (BCMO1) and β,β-carotene 9',10'-dioxygenase 2 (BCDO2) in nutrition and health

In humans, varying amounts of absorbed β-carotene are oxidatively cleaved by the enzyme β,β-carotene 15,15'-monooxygenase 1 (BCMO1) into two molecules of all-trans-retinal. The other carotenoid cleavage enzyme β,β-carotene 9',10'-dioxygenase (BCDO2) cleaves β-carotene at the 9',10' double bond forming β-apo-10'-carotenal and β-ionone. Although the contribution of BCDO2 to vitamin A formation has long been debated, BCMO1 is currently considered the key enzyme for retinoid metabolism. Furthermore, BCMO1 has limited enzyme activity towards carotenoids other than provitamin A carotenoids, whereas BCDO2 exhibits a broader specificity. Both enzymes are located at different sites within the cell, with BCMO1 being a cytosolic protein and BCDO2 being located in the mitochondria. Expression of BCMO1 in tissues other than the intestine has recently revealed its function for tissue-specific retinoid metabolism with importance in embryogenesis and lipid metabolism. On the other hand, biological activity of BCDO2 metabolites has been shown to be important in protecting against carotenoid-induced mitochondrial dysfunction. Single-nucleotide polymorphisms (SNPs) such as R267S and A379V in BCMO1 can partly explain inter-individual variations observed in carotenoid metabolism. Advancing knowledge about the physiological role of these two enzymes will contribute to understanding the importance of carotenoids in health and disease.     

Release of α-Tocopherol from Poly(lactic acid) films, and its effect on the oxidative stability of soybean oil

Poly(94% l-lactic acid) (PLA) films (PT0) and PLA films containing 2.58% wt. α-Tocopherol (PT2.5) were extruded in a pilot-plant size blown-extrusion machine. PT2.5 films were obtained with a slightly yellowish color and absorption of UV-visible light at 320-260 nm. The kinetics of release of α-Tocopherol from the PT2.5 films to ethanol and vegetable oil at temperatures between 13 and 43 °C was evaluated. Diffusion of the α-Tocopherol from the PT2.5 films to ethanol showed a Fick’s behavior with diffusion coefficients (D) at levels between 10⁻¹¹ and 10⁻¹⁰ cm²/s and with 26.9-99% of release. Diffusion of α-Tocopherol to oil was slower than to ethanol with 5.1-12.9% of release. However, it was enough to delay the induction of the oxidation of soybean oil stored in contact with the PT2.5 film at 20 and 30 °C, compared with that of oil in contact with the PT0 film. The processing conditions and the temperature of diffusion process had an effect on the reduction of the weight average molecular weight (M_W) of PLA. PLA packaging added with α-Tocopherol could be used for protection of oily foods stored at room temperature.     

Aminoglycoside 3'‐phosphotransferase II (APH(3')II): Review of its safety and use in the production of genetically engineered plants

Calgene conducted a thorough review and analysis of the use of the kan^r gene and gene product, aminoglycoside 3'‐phosphotransferase II (APH(3')II), for use as a selectable marker in FLAVR SAVR? tomatoes, in BXN? cotton and oil‐modified rapeseed. The data generated support the conclusions that APH(3')II is not a toxin or allergen, that the kan ^r gene is highly unlikely to move from the plant genome into microorganisms via horizontal gene transfer, that if such transfer could occur the impact would be minimal, and that APH(3')II in transgenic plants will not compromise antibiotic use in humans or animals.

At FDA's Food Advisory Committee meeting on April 6–8, 1994, the FDA Center for Food Safety and Applied Nutrition (CFSAN) concluded that the FLAVR SAVR tomato was as safe and nutritious as other commonly consumed tomatoes and “that the use of the kan^r gene and APH(3')II will not have a significant impact on the environment and that an environmental impact statement is not required.”; On May 18, 1994, the FDA finished its safety review of the FLAVR SAVR tomato and APH(3')II. The FDA concluded that “FLAVR SAVR? tomatoes have not been significantly altered when compared to varieties of tomatoes with a history of safe use”; (Federal Register 59: 26646) and “that the use of aminoglycoside 3'‐phosphotransferase II is safe for use as a processing aid in the development of new varieties of tomato, oilseed rape, and cotton intended for food use”; (Federal Register 59: 26700).     

Potential risk and sodium content of children’s ready-to-eat foods distributed at major amusement parks in Korea

This study was conducted to help better understand the current sodium intake of Korean children and to establish children’s good eating habits through investigation of the sodium content of ready-to-eat foods collected from nine major amusement parks in Korea. The sodium content of a total of 322 products was analysed by using ICP and then the potential risk based on the recommended daily intake of sodium as described in the Korean dietary reference intakes was determined. The results showed that sodium content was the lowest in muffins (245 mg/100 g) and the highest in seasoned dried filefish (1825 mg/100 g). The average amounts of sodium per serving of seasoned dried filefish, tteokbokki and fish paste were 1150, 1248 and 1097 mg, respectively. The values were above 50% of the daily intake of sodium recommended by the Korean dietary reference intake. The ready-to-eat foods were also classified into high, medium and low sodium content on the basis of standards recommended by the Korean Food and Drug Administration. Most snacks were classified as high sodium foods because they exceeded “300 mg (84.5% of the total daily allowance)”. Furthermore, the meal substitution foods such as kimbab, tteokbokki, mandus, sandwiches and hamburgers exceeded “600 mg (90.3% of the total daily allowance)” and were also classified as high sodium foods. In addition, ready-to-eat foods in amusement parks are similar to foods eaten on streets and foods around school zones, which contain high sodium content; thus, the intake frequency might be high, which would induce high risk to children health. Koreans already consume a high amount of sodium daily via their usual diets. So, the sodium content in snacks and substitution foods needs to be reduced. Consequently, this study noted that parents and guardians should carefully consider their children’s consumption of ready-to-eat foods from Korean amusement parks.     

Probiotic potential of γ-aminobutyric acid (GABA)–producing yeast and its influence on the quality of cheese

Kazakh cheese is a traditional dairy product in Xinjiang, China. To study the function and potential probiotic characteristics of yeast in Kazakh cheese and its contribution to cheese fermentation, we screened the γ-aminobutyric acid (GABA)–producing yeasts Pichia kudriavzevii 1–21, Kluyveromyces marxianus B13–5, Saccharomyces cerevisiae DL6–20, and Kluyveromyces lactis DY1–10. We investigated the potential probiotic properties of these strains and their use in cheese fermentation (cheeses designated CSP, CSM, CSS, and CSI, respectively); a control with no added yeast was designated CS. The results showed that the 4 yeast strains all showed high self-polymerization (2- and 24-h autoaggregation capacity of >80 and 90%, respectively), hydrophobicity (40–92% variation, low hydrophobicity in xylene, but within the range of probiotics), and the ability to survive the gastrointestinal tract (survival rate >75% after simulation), indicating the probiotic ability of the strains in vitro. The GABA production capacity of the CSM cheese increased (to 95.6 mg/100 g), but its protein content did not change significantly, and amino acid degradation was obvious. The GABA production capacity of the CSS cheese decreased (to 450 mg/kg); its protein content declined, and its amino acid content increased. Except for water and protein, we found no obvious differences in most physical and chemical indicators. Kluyveromyces marxianus B13–5 helped to form the desired texture. Multivariate statistical analysis showed that fermentation of the cheese with the 4 yeasts improved the production of esters and alcohols. The CSS cheese had good aroma production performance, because S. cerevisiae DL6–20 produced high concentrations of isoamyl alcohol, hexanoic acid ethyl ester, benzyl alcohol, octanoic acid ethyl ester, 3-hydroxy-2-butanone, and hexanoic acid; the content of 2-methyl-propanoic acid was low. Compared with the CSP cheese, the CSI and CSM cheeses had a fruitier aroma and a milder odor, but the CSI and CSM cheeses had high concentrations of ethyl acetate, butanoic acid, ethyl ester, 3-methyl-1-butanol-acetate, ethyl hexanoate, ethyl octanoate, acetic acid 2-phenylethyl ester, and ethyl lactate; concentrations of 3-methyl-butanoic acid, propanoic acid, acetic acid, and butanoic acid were low. The CSP cheese had stronger acid-producing ability. The order of fragrance production performance was CSS > CSI, CSM > CSP > CS. Research into the fermentation mechanisms of GABA-producing yeast in cheese will provide a theoretical basis for the quality control and industrial production of Kazakh cheese.     

Determination of vitamins E (α-, γ- and δ-tocopherol) and D (cholecalciferol and ergocalciferol) by liquid chromatography in milk,fruit juice and vegetable beverage

Concentrations of fat-soluble vitamins in food products vary in relation to origin, preparation and/or storage of the products and this makes it hard to predict the exact concentration of these micronutrients in the processed product. In order to determine their content in new food matrixes is necessary to adapt and validate a routine method. A simple method for simultaneous extraction, identification and determination of α-, δ- and γ-tocopherol, ergocalciferol and cholecalciferol in different beverages was established. Saponification was performed with 15 mL of KOH in ethanol (50%, w/v) and BHT was added as antioxidant. The subsequent extraction was carried out with hexane. This was followed by a liquid chromatographic separation on a reversed-phase C₁₈ (5 μm, 150 × 4.6 mm) column with acetonitrile-methanol (90:10, v/v) as the mobile phase. UV detection was sufficiently sensitive for the detection of all compounds at the same λ (265 nm). It was shown that the HPLC method provides baseline separation of all these compounds with good resolution values in 25 min. Recovery of analytes and reproducibility of HPLC proved to be good. Furthermore, the usefulness of this method was demonstrated by its successful application to the analysis of various beverages from different natural origins (milk, infant formula, orange juice, fruit juice with milk and vegetable beverage).     

Effect of alternative C2 carbon sources on the growth, lipid, and γ-linolenic acid production of spirulina (Arthrospira platensis)

The influence of different organic carbon sources (glucose, ethanol, and acetic acid) at different concentrations (0.1, 0.5, and 1.0 g/L for batch and 1.0, 2.0, and 3.0 g/L for fed-batch) were studied in the mixotrophic production (using both light and carbon source) of γ-linolenic acid (GLnA) by spirulina (Arthrospira platensis). The obtained spirulina was analyzed in terms of biomass, lipid, and GLnA production. In the batch media, increasing the concentrations of glucose, ethanol, and acetic acid led to an increase in the biomass, lipid, and GLnA production. However, carbon sources at concentrations greater than 1.0 g/L in fed-batch media appeared to have no significant effects on the above parameters. It was also demonstrated that biomass, lipid, and GLnA production using ethanol and acetic acid could be as good as those achieved with the classic glucose-based culture media.     

Solid Phase Extraction of Pb(II) and Cd(II) in Food,Soil, and Water Samples Based on 1-(2-Pyridylazo)-2-Naphthol-Functionalized Organic–Inorganic Mesoporous Material with the aid of Experimental Design Methodology

An effective sorbent of 1-(2-Pyridylazo)-2-naphthol-functionalized mesoporous silica has been prepared to simultaneous separation and preconcentration of lead and cadmium ions in aqueous solution. Structural characterization of 1-(2-Pyridylazo)-2-naphthol-functionalized organic–inorganic hybrid mesoporous materials was conducted by Fourier transform infrared spectroscopy, transmission electron microscopy, N₂ adsorption–desorption measurement, X-ray diffraction, and elemental and thermal analysis, which confirmed the successful grafting of organic moiety on mesoporous silica. The affecting parameters on adsorption and desorption steps were optimized by Box-Behnken design through response surface methodology. Three variables (pH value, sorption time, and amount of the sorbent) were selected as the main factors affecting sorption step, while four variables (type of eluent, eluent volume, eluent concentration, and elution time) were selected for desorption step in the optimization study. The optimized values by this optimization method were 10 mg, 8 min, 6.3, HCl, 1.6 mL, 1.2 mol L^?l HCl, and 10 min, for amount of sorbent, sorption time, pH of solution, type, volume, and concentration of the eluent, and elution time, respectively. Under the optimized conditions, the detection limits of the proposed method for lead and cadmium ions were found to be 0.9 and 0.04 μg L^?1, respectively, while the relative standard deviation (RSD) for five replicate measurements was calculated to be <3 % for both ions. For proving that the proposed method is reliable, a wide range of food, soil, and water samples with different and complex matrixes was used.     

Expression and characterization of β-1,3-1,4-glucanase of Aspergillus usamii in Escherichia coli and its application in sourdough bread making

A β-1,3-1,4-glucanase gene (Auglu12A) from Aspergillus usamii was successfully expressed in Escherichia coli BL21(DE3). The recombinant enzyme, reAuglu12A was efficiently purified using the one-step nickel-nitrilotriacetic acid affinity chromatography. The specific activity of reAuglu12A was 694.8 U/mg, with an optimal temperature of 55°C and pH of 5.0. The reAuglu12A exhibited stability at temperatures up to 60°C and within the pH range of 4.0–5.5. The reAuglu12A hydrolytic activity was increased in the presence of metal ions, especially K⁺ and Na⁺, whereas it exhibited a K_m and V_max of 8.35 mg/mL and 1254.02 µmol/min/mg, respectively, toward barley β-glucan at pH 5.0 and 55°C. The addition of reAuglu12A significantly increased the specific volume (p < 0.05) and reduced crumb firmness and chewiness (p < 0.05) of wheat–barley sourdough bread during a 7-day storage period compared to the control. Overall, the quality of wheat–barley sourdough bread was improved after incorporation of reAuglu12A (especially at 3000 U/300 g). These changes were attributed to the synergistic effect of acidification by sourdough and its metabolites which provided a conducive environment for the optimal action of reAuglu12A in the degradation of β-glucans of barley flour in sourdough. This stabilized the dough structure, thereby enhancing the quality, texture, and shelf life of the bread. These findings suggest that reAuglu12A holds promise as a candidate for β-glucanase application in the baking industry.