Content and distribution of vicine,convicine and <Emphasis Type="SmallCaps">l</Emphasis>-DOPA during germination and seedling growth of two <Emphasis Type="Italic">Vicia faba</Emphasis> L. varieties

This work examined the content and distribution of the pyrimidine glucosides vicine and convicine, and the nonproteic amino acid l-DOPA in cotyledons and embryo axes along the germination and seedling growth of Vicia faba L. vars. Alameda and Brocal. The behaviour of these compounds was similar in both varieties. Vicine and convicine, implicated in favism disease, slowly declined in cotyledons. In embryo axis, vicine levels were sharply reduced and convicine amount was slightly increased as assay progressed. Total pyrimidine glucosides remained unchanged in the whole plant during the study. l-DOPA only appeared in the embryo axis of V. faba seeds and the highest content was observed in Brocal variety at 6 DAI (days after imbibition). The information provided in this study could be valuable for a possible role of embryo axis, rich in l-DOPA, for the treatment of Parkinson’s disease and also as a choice ingredient for functional foods or as nutraceutical.     

Antioxidant activity of <Emphasis Type="Italic">Dioscorea batatas</Emphasis> Decne glycoprotein

Dioscorea batatas Decne (DBD) has been traditionally used as folk medicine and health food in Korea. One glycoprotein was isolated from DBD and confirmed to have 30 kDa molecular weight. The DBD glycoprotein was tested its antioxidative activity and characterized in various chemical conditions. The DBD glycoprotein has the optimal free radical scavenging activities in acidic and neutral pH and up to 85 °C. In the M²⁺ ions (Ca²⁺, Mn²⁺, and Mg²⁺) in the presence of EDTA, the activities of DBD glycoprotein reduced, compared to DBD glycoprotein alone without metal ion. Interestingly, the results in this study indicated that the activities of DBD glycoprotein do not depend on the presence of EDTA. Interestingly, when DBD glycoprotein was treated with deactivation agents (pronase E or NaIO₄), scavenging activity of DBD glycoprotein was decreased. The anti-oxidative effects of DBD glycoprotein on hydroxyl radicals in cell-free system revealed, and the DBD glycoprotein has remarkable scavenging effects on hydroxyl radicals generated by G/GO. Furthermore, the results in this study showed that the DBD glycoprotein (200 μg/ml) significantly inhibits intracellular ROS amounts and protects from cytotoxicity in primary mouse splenocyte culture treated with GO (30 mU/ml). Therefore, we speculate that DBD glycoprotein has an antioxidative potential as one of natural antioxidants.     

Antitumor activities of liposome-incorporated aqueous extracts of <Emphasis Type="Italic">Anodonta </Emphasis><Emphasis Type="Italic">woodiana</Emphasis> (Lea, 1834)

To acquire the effectiveness of oral treatments, aqueous extracts of Anodonta woodiana (HB) were incorporated into liposome and its antitumor activities evaluated in vivo. The HB-loaded liposomes (HBL) were prepared at a mean size of 14.85 μm by reverse-phase evaporation method. Referring to the maximum tolerated doses test, mice with orally administrated HBL, at a 3 g/kg body weight dosage, showed no obvious acute toxic sign. Furthermore, the tumoricidal activities of HBL against C26 murine colon carcinoma, Lewis lung tumor, human QGY hepatic carcinoma and MKN-45 gastric tumor were examined, respectively. In contrast to free HB, HBL possessed remarkable antitumor activity. Simultaneously, the effect of HBL was observed in a dose-dependent manner. For C26 murine colon carcinoma and Lewis lung tumor, the inhibitory ratios of HBL were 54.36 and 51.97% at a dose of 400 mg/kg, respectively. The suppression of tumor growth and the reduction in body weight were more pronounced in human QGY hepatic carcinoma and MKN-45 gastric tumors inoculated mice by treatment of HBL during 30 days. All these promising results implied that liposome-incorporated aqueous extracts of Anodonta woodiana had a more potential application as a natural antitumor and immunomodulator formulation.     

Production of biogenic amines by<Emphasis Type="Italic"> Morganella morganii</Emphasis>,<Emphasis Type="Italic"> Klebsiella pneumoniae</Emphasis> and<Emphasis Type="Italic"> Hafnia alvei</Emphasis> using a rapid HPLC method

The histidine decarboxylating activity and production of biogenic amines by Morganella morganii (NCIMB, 10466), Klebsiella pneumoniae (NCIMB, 673) and Hafnia alvei (NCIMB, 11999) were investigated using a rapid HPLC method. Derivatisation of the bacterial samples was carried out using benzoyl chloride. A gradient elution system was used for analysis with a mixture of acetonitrile and HPLC grade water. Bacterial strains not only produce histamine in histidine-enriched broth but also the other biogenic amines. The chromatographic results show that bacterial strains are also capable of producing spermine and spermidine in histidine-enriched broth. Bacterial ammonia production by all three strains was clearly detected since ammonia is generated during the degradation of histidine. The study demonstrates that the highest histamine production was obtained by Morganella morganii, followed by Klebsiella pneumoniae, and the lowest with the Hafnia alvei. Therefore, Morganella morganii and Klebsiella pneumoniae have strong histidine decarboxylase activity since they are prolific histamine-forming bacteria     

Effects of suni-bug (<Emphasis Type="Italic">Eurygaster</Emphasis> spp.) damage on size distribution of durum wheat (<Emphasis Type="Italic">Triticum durum</Emphasis> L.) proteins

Wholemeal samples were obtained from five durum wheat cultivars at two different bug (Eurygaster spp.) damage levels (medium and high damage). The samples were incubated (60 and 120 min) and used in size exclusion high performance liquid chromatography (SE-HPLC) analyses. The results showed that the amount of larger polymeric protein (TP1) and smaller polymeric protein (TP2) obtained from total (sodium dodecyl sulfate soluble) proteins decreased significantly in the bug-damaged samples, while the amount of total larger monomeric proteins (TP3) increased. The polymeric/monomeric protein ratio of all cultivars decreased at 60 min of incubation with increasing damage level. For all cultivars, the ratio of unextractable polymeric protein (UPP%) significantly decreased at 60 min of incubation except cv. Diyarbakir. The results suggested that bug protease caused depolymerization and/or disaggregation of polymeric proteins to lower their average molecular size. The changes in protein structure as determined using SE-HPLC supported by the decreases in gluten content and gluten index values which decreased with suni-bug damage. Deteriorative effects of bug damage on durum wheat quality were found to be quite similar to those on bread wheats.     

Modeling high pressure inactivation of <Emphasis Type="Italic">Escherichia coli</Emphasis> and <Emphasis Type="Italic">Listeria innocua</Emphasis> in whole milk

The survival curves of Escherichia coli and Listeria innocua inactivated by high hydrostatic pressure (HHP) were obtained at room temperature (∼22 °C) and at five pressure levels (400, 450, 500, 550 and 600 MPa) in whole milk. These curves were described by the Weibull model and parameters of this model were reduced from two to one with slight loss of goodness-of-fit. The logarithm of the time constant parameter (δ) of the reduced Weibull model was described with respect to high pressure (P). This approach can be used to define a z _p value analogous to the modeling of the classical D value (increase in pressure that results in one log unit decrease of δ values). The development of accurate survival models under high pressure, as presented here, can be very beneficial to food industry for designing, evaluating and optimizing HHP processes as a new preservation technology.     

<Emphasis Type="Italic">Aronia melanocarpa</Emphasis> phenolics and their antioxidant activity

The purpose of the present study was to evaluate small and high molecular phenolics (tannins) and antioxidant activity of Aronia melanocarpa berries, juice and pomace in order to find new potential sources of natural antioxidants. The fruits of Aronia melanocarpa Elliot were collected in the middle of October at a plantation near Wroclaw, Poland. The pomace has a much higher content of phenolics in comparision to juice and fruits. Results showed that polymeric proanthocyanins, predominantly of (−)epicatechin, are the major class of polyphenolic compounds in chokeberry, represent 66% of fruits polyphenols. The average concentration ranged from 1578.79 mg/100 g of DW for chokeberry juice up to 8191.58 mg/100 g in pomace. The concentration of phenolic acids (chlorogenic and neochlorogenic acids) in juice was higher than in pomace. Anthocyanins in Aronia melanocarpa are second phenolic compound group and represent about 25% of total polyphenols, mixture of four different cyanidin glycosides: 3-galactoside, 3-glucoside, 3-arabinoside and 3-xyloside. The higher antioxidant activity expressed as TEAC was measured in pomace >fruit >juice.     

Efficiency of pulse pressure treatment for inactivation of <Emphasis Type="Italic">Escherichia coli</Emphasis> and <Emphasis Type="Italic">Listeria innocua</Emphasis> in whole milk

Escherichia coli ATCC 11775 and Listeria innocua ATCC 33090 in whole milk were inactivated by single- and multi-pulsed (up to 10 pulses) high hydrostatic pressure (HHP) treatments. Both bacteria showed similar resistance to single- and multi-pulsed HHP. The efficiency of pulsed pressure treatment depends on the combination of holding time of each pulse and number of pulses. It was observed that multi-pulsed pressure treatment instead of traditional single-pulsed HHP could be used to pasteurize milk at a lower pressure level. Nevertheless, an optimization is necessary between the pulse holding time, number of pulses, and pressure levels to reach the desirable log-reduction of microorganisms compatible with industrial application. This study was partly presented in Joint 21st AIRAPT and 45th EHPRG International Conference on High Pressure Science and Technology held September 17–21, 2007 in Catania (Italy).     

Quality characteristics of different red pepper cultivars (<Emphasis Type="Italic">Capsicum annuum</Emphasis> L.) for hot paprika production

Twelve hybrids obtained by crossing of different Hungarian cultivars and the Spanish ‘Jaranda’, ‘Jariza’ and ‘Jeromín’ have been studied. The aim of this work was to select those peppers with high capsaicinoids content, and good agronomic and industrial characteristics, as ‘Jeromín’, the only local cultivar used for pungent (hot) paprika, has a low and irregular pungency depending on the year. The crop productive characteristics, ASTA colour, carotenoid pigment content and pungency of the paprika has been studied and elaborated following the traditional procedure of La Vera (Extremadura, Spain). The productive characteristics and pigment concentration of the crossings were, in general, similar to that of local cultivars, and all of them could be suitable for hot paprika production, because their capsaicinoid content was higher than that of ‘Jeromín’ (78 mg kg⁻¹ dwt of total capsaicinoids). The most pungent hybrids were Kibedicsipos × Jariza, Jeromín × Szegedi178 and Jaranda × Szegedi179, with a total capsaicinoid content of 1,240, 1,107, and 997 mg kg⁻¹ dwt, respectively. Their paprikas showed a carotenoid pigment content higher than that of ‘Jaranda’, which is considered as a high quality paprika.     

Authentication of three valuable <Emphasis Type="Italic">Dendrobium</Emphasis> species by adapter ligation-mediated allele-specific amplification

The adapter ligation-mediated allele-specific amplification (ALM-ASA) has been applied to authenticate three valuable Dendrobium species (Dendrobium aphyllum, Dendrobium devonianum and Dendrobium officinale) and their corresponding “Fengdou” foods samples. Three species-specific primers and a universal primer were designed. By using these primers, three amplification products are 198 bp (D. aphyllum), 250 bp (D. devonianum) and 310 bp (D. officinale) in length, which were clearly distinguishable on a 2.0% agarose gel. In addition, no band was observed with other 17 allied Dendrobium species of “Fengdou”. The results showed that ALM-ASA could be used to authenticate not only the three valuable Dendrobium species but related food products such as “Fengdou” foods by simultaneous detection of three-site nucleotide difference on rDNA internal transcribed spacer region.     

Investigations of the natural microflora of poppy seeds (<Emphasis Type="Italic">Papaver somniferum</Emphasis>) and hazelnut kernels (<Emphasis Type="Italic">Corylus avellana</Emphasis>) including microbiological decomposition

Fatty seeds of Papaver somniferum and Corylus avellana undergo a rapid microbial degradation after being ground. Those bacteria and fungi which are mainly responsible for the microbial decay were identified, and the most important growth and death processes were documented using crucial indicator-organisms. Additionally, an aflatoxin-screening was carried out in order to assess the possible risk-potential of food intoxication. The acid value (indicator for free fatty acids) of poppy seeds and hazelnut kernels was determined during their fermentation in order to document the decomposition of triglycerides.In this study it could be proved that initially a natural decay of oil seeds is caused by bacteria, yeasts and mould fungi. After the bacteria died in the course of time, yeasts and mould fungi dominated the germ spectrum. Bacteria taking part in the degradation were identified as varieties of Staphylococcus xylosus, Enterobacteriaceae and coliforms. Yeasts were identified as Pichia burtonii, and the mould fungi are associated with the genus Alternaria.On account of the absence of the genus Aspergillus in the spectrum of mould fungi, no aflatoxin was produced.     

Lactic acid fermentation of<Emphasis Type="Italic"> Brassica rapa</Emphasis>: chemical and microbial evaluation of a typical Italian product (<Emphasis Type="Italic">brovada</Emphasis>)

Brovada is an ancient traditional product from the northeast Italian region, included in any list of typical Italian products, which is obtained by natural fermentation of turnips (Brassica rapa). Turnips are cleaned and put in vats, alternating them with a layer of grape skins. Before covering the vat a mix of water and salt or water only is added. The vegetable fermentation is a spontaneous process caused by the microorganisms present on the various components (turnip and grape skins). A total 225 lactic acid bacteria (LAB) and 63 yeasts were isolated during this natural fermentation process. The main heterofermentative population was identified as Lactobacillus spp. while the major homofermentative LAB were Pediococcus spp., Candida spp. was the main yeast present. During the first 24 h of fermentation, the pH decreased rapidly to 3.7. At different steps of fermentation the headspace aroma compounds of brovada were analyzed by solid-phase-micro-extraction/gas chromatography/flame ionization detection to define the characteristic aroma profile of this particular product.     

Changes in sugar,organic acid,flavonol and carotenoid composition during ripening of berries of three seabuckthorn (<Emphasis Type="Italic">Hippophae rhamnoides</Emphasis> L.) cultivars

Soluble solid, sugar, organic acid, flavonol and carotenoid content were determined in seabuckthorn berries of the three German cultivars Askola, Hergo and Leikora, collected at different harvesting times, to provide a more thorough knowledge of quality changes occurring during ripening of the berries. The main organic acids were malic (1940–4660 mg/100 g), quinic (810–2820 mg/100 g), ascorbic (180–370 mg/100 g) and citric acid (90–160 mg/100 g). In all three cultivars a marked decline in total organic acid concentration was observed during ripening. The pattern of variation of sugars, glucose (0.26–2.10 g/100 g) and fructose (0.14–0.54 g/100 g), was somewhat different among the three cultivars. In all three cultivars ascorbic acid concentration decreased during ripening. The main flavonols were isorhamnetin (350–660 mg/kg), quercetin (30–100 mg/kg) and kaempferol (2–5 mg/kg). The trends of flavonol content during ripening were quite different among the three cultivars. The main carotenoids were zeaxanthin (30–150 mg/kg), -carotene (3–50 mg/kg) and -criptoxanthin (5–19 mg/kg). The genotype seemed to affect both the extent of carotenoid accumulation and the carotenoid profile but in all three cultivars ripening was accompanied by an increase in total carotenoid concentration. The various classes of antioxidants showed quite different patterns of variation during ripening, achieving their maximum level at different harvesting dates.     

Detection and quantification of melatonin and serotonin in eight Sweet Cherry cultivars (<Emphasis Type="Italic">Prunus avium</Emphasis> L.)

Melatonin functions as a free radical scavenger and controls the regulation of the sleep–wake cycle in mammals, while serotonin is the main intermediate in melatonin biosynthesis. In this paper, melatonin and serotonin have been detected and quantified for the first time in eight different sweet cherry cultivars using high performance liquid chromatography with mass spectrometry detection. The limits of detection of the proposed analytical method were 4.3 ng/mL for melatonin and 3.0 ng/mL for serotonin. An inverse relation between the contents of melatonin and serotonin was observed in the studied sweet cherry cultivars. The highest melatonin amounts were found in ‘Burlat’ sweet cherries (22.4 ± 1.3 ng/100 g of fresh fruit), while the highest serotonin contents were found in the cultivar ‘Ambrunés’ (37.6 ± 1.4 ng/100 g of fresh fruit). The results presented in this research allow us to know the amount of melatonin and serotonin bring to the diet.     

Novel anticoagulant compound from fermented red alga <Emphasis Type="Italic">Pachymeniopsis elliptica</Emphasis>

Natural fermentation was tested as a method of releasing active compounds during screening for potential anticoagulant activity in three types of algae (Pachymeniopsis elliptica, Sargassum horneri, and Ulva pertusa). Freeze dried algae samples (2.5 g) were fermented by adding 75 g of sugar and 500 mL of water and thereafter kept at room temperature (25 °C) for 3 months. Activated partial thromboplastin time (APTT), prothrombin time (PT), and thrombin time (TT) were measured every 2 weeks for 3 months to determine the optimum time for the highest activity. Fermented P. elliptica, (which had the highest activity) was subjected to anion exchange chromatography (DEAE-cellulose) and sepharose 4B gel permeation chromatography. The purified sample was analyzed by agarose-gel electrophoresis and polyacrylamide gel electrophoresis (PAGE) to confirm the purification and to determine the molecular mass, respectively. The 360 μg/mL of purified compound (Mwt > 500,000 Da) had both APTT and PT activities (>1,000 s). However, at the concentrations of 180 μg/mL, purified compound and heparin showed 540 and >1,000 s APTT activity, respectively. Though, the purified compound of P. elliptica considered as a weaker anticoagulant than heparin, this purified anticoagulant polysaccharide could be considered as a good alternative source as an anticoagulant. Moreover, the technique of fermentation is an inexpensive and feasible, this purified anticoagulant polysaccharide compound could be used in pharmaceutical and biomedical industry. Further investigations need to be performed to determine the mechanism of this novel anticoagulant compound. The authors Prashani Mudika Ekanayake and Chamilani Nikapitiya contributed equally to this work.     

Tyramine production of technological important strains of <Emphasis Type="Italic">Lactobacillus</Emphasis>, <Emphasis Type="Italic">Lactococcus</Emphasis> and <Emphasis Type="Italic">Streptococcus</Emphasis>

The aim of this paper was to study the biogenic amines (histamine, tyramine, putrescine, cadaverine, agmatine, spermine and spermidine) production of selected technological important lactic acid bacteria (strains of the genera Lactococcus, Lactobacillus and Streptococcus). Three methods (ion-exchange chromatography (IEC), PCR and cultivation method with pH indicator) were used. Within the 39 strains of lactic acid bacteria tested, the production of tyramine (formed by tyrosine decarboxylase) was detected in eight strains (3 strains of Lactococcus lactis subsp. lactis, three strains of Lactococcus lactis subsp. cremoris, 1 strain of Streptococcus thermophilus and 1 strain of Lactobacillus delbrueckii subsp. bulgaricus). The other tested biogenic amines were not detected. Cultivation in decarboxylation broth seems to be the least accurate method for the detection of biogenic amines due to enhanced risk of false-positive reactions. Therefore, in order to detect bacteria producing biogenic amines, the combination of PCR and chromatographic methods (e.g. IEC) can be recommended.     

Extracts of plant cell cultures of <Emphasis Type="Italic">Lavandula vera</Emphasis> and <Emphasis Type="Italic">Rosa damascena</Emphasis> as sources of phenolic antioxidants for use in foods

Ethanolic extracts of plant cell cultures of lavender (Lavandula vera) and rose (Rosa damascena) have been examined as potential food antioxidants. The L. vera cell extract quenched the radicals Fremy’s salt, DPPH (2,2-diphenyl-1-picrylhydrazyl radical), and ABTS^·+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic) radical) more efficiently than the R. damascena extract. Also the L. vera extract inhibited lipid oxidation in a methyl linoleate emulsion more efficiently than the R. damascena extract. However, the L. vera extract had a prooxidative effect on the iron-based Fenton reaction in an aqueous model system. A similar effect was observed for pure rosmarinic acid, but not for the R. damascena extract. The addition of L. vera extract to minced chicken meat reduced lipid oxidation (measured as thiobarbituric acid reactive species) and the loss of α-tocopherol during cold storage after the meat was cooked. This suggests the antioxidative properties of L. vera extracts dominate in a real food system.     

Influence of<Emphasis Type="Italic"> Lactobacillus plantarum</Emphasis> on<Emphasis Type="Italic"> Staphylococcus aureus</Emphasis> growth in a fresh vegetable model system

The influence of a Lactobacillus plantarum (B₄) on the growth of Staphylococcus aureus (Sa₄) was verified by impedometric methods in a suitable model reproducing the characteristics of fresh vegetables. The inoculum size of the single strains and their growth temperature were varied according to a Central Composite Design. The results obtained via statistical analysis showed that the temperature affected the growth of both S. aureus and L. plantarum strains. The pathogenic strain, independently of its inoculum size, was inhibited by L. plantarum at all the tested temperatures. A proper combination of specific lactic acid bacteria and storage temperature should improve the safety of the vegetable products.     

Seasonal changes in the fatty acids of gilthead sea bream (<Emphasis Type="Italic">Sparus aurata</Emphasis>) and white sea bream (<Emphasis Type="Italic">Diplodus sargus</Emphasis>) captured in Iskenderun Bay,eastern Mediterranean coast of Turkey

Seasonal variations in the fatty acid compositions of gilthead sea bream (Sparus aurata) and white sea bream (Diplodus sargus), captured in Iskenderun Bay, Eastern Mediterranean of Turkey, were investigated. Results from studying the composition over all seasons showed that the basic saturated, monounsaturated and polyunsaturated fatty acids for gilthead sea bream and white sea bream were palmitic acid (16:0), oleic acid (18:1) and docosahexaenoic acid (DHA, 22:63). The other main fatty acids for both species were myristic acid (14:0), stearic acid (18:0), palmitoleic acid (16:1), linoleic acid (18:26) (especially in autumn and winter for gilthead sea bream), and eicosapentaenoic acid (EPA, 20:53). Gilthead sea bream and white sea bream exhibited seasonal fluctuations in their fatty acid contents. EPA ratios in gilthead sea bream in the autumn, winter, spring and summer were 5.42%, 4.69%, 5.20% and 4.27%, whereas the ratios in white sea bream in autumn, spring and summer were found to be 5.03%, 4.53% and 6.97%, respectively. DHA ratios in gilthead sea bream in autumn, winter, spring and summer were 15.37%, 14.16%, 9.51% and 7.07%, whereas the ratios in white sea bream in autumn, spring and summer were found to be 11.49%, 20.17% and 7.74%, respectively. The present study suggests that the daily consumption of either 100 g of gilthead sea bream captured in any season or 100 g white sea bream captured in spring or summer could meet peoples needs for EPA+DHA fatty acids.