Microbial Contamination in Sprouts: How Effective Is Seed Disinfection Treatment?

Microbial contamination of sprouts by Salmonella and Escherichia coli O157 : H7 has been a common cause of foodborne diseases and a continuing challenge to the sprout industry. Seed disinfection treatment has been recommended as a major intervention step in a multihurdle approach to reduce the risk of illness associated with contaminated sprouts. U.S. Food and Drug Administration cited 20000 ppm calcium hypochlorite as an example treatment in its recommendation for seed treatment and this treatment has been considered the reference standard for seed disinfection treatment for over a decade. However, promising new disinfection treatments have emerged in recent years. In this study, we summarized published data and compared the efficacies of different disinfection methods in the reduction of microbial contamination on seeds. Our findings suggest that while biological interventions such as competitive exclusion and certain chemical treatments appear to be similar to 20000 ppm calcium hypochlorite for seed disinfection, physical methods especially high pressure may be more effective than the reference standard regardless of the type of bacteria or seed. The combination of 2 or more treatments, sequentially or simultaneously, may further improve disinfection results. Since treatments with high levels of chemical disinfectants, especially 20000 ppm calcium hypochlorite, can pose environmental and worker safety risks, alternative intervention approaches should be considered. Additional studies to confirm the greater efficacy of certain physical and combined seed disinfection treatments and to identify other effective management strategies are needed to further improve sprout safety.     

Cultivar variation in response of strawberry fruit to high carbon dioxide treatments

The influence of cultivar on responses of strawberry fruit to 20 kPa CO₂ or air storage at 2 °C was measured for 7 days. CO₂ storage increased firmness of all cultivars over air storage, but the degree of increase was affected by cultivar and days in storage. CO₂‐treated fruit were lighter colored and less intensely red than air‐treated fruit. Accumulations of acetaldehyde, ethanol and ethyl acetate in CO₂‐treated fruit were strongly affected by cultivar, with those in ‘Annapolis’ having the lowest and those in ‘Governor Simcoe’ having the highest concentrations. Genetic variation in this response provides useful material for investigating the metabolic basis of CO₂ effects in strawberry fruit. © 1999 Society of Chemical Industry     

Development of a submerged culture method for high production of acid‐ stable α‐amylase and glucoamylase using Aspergillus kawachii without glucose concentration control

It is commonly accepted that maintaining a low glucose concentration in a culture is an important condition for high level of production of acid‐stable α‐amylase (ASAAase) and glucoamylase (GAase) in submerged culture using Aspergillus kawachii. Raw materials with hard husks, such as barley, are able to control the release of glucose from the raw material and maintain a low glucose concentration, thereby enabling a high production of enzymes. On the other hand, it is difficult to produce large quantities of enzymes by controlling glucose release using raw materials without hard skins. This study evaluated a culture method for high enzyme production using raw materials without hard skins, such as a sweet potato, and found that this was possible using a moderately high concentration of sweet potato. Maximum ASAAase and GAase activities were 51 units/mL and 188 units/mL, respectively, both values being sufficiently high for potential industrial use. Glucose concentration remained high over time in the culture, suggesting that other mechanisms may be mediating the increase in enzyme production, despite the impact of medium glucose concentration on enzyme production. Copyright © 2013 The Institute of Brewing & Distilling     

Dynamic rheology of wheat flour dough. II. Assessment of dough strength and bread‐making quality

Controlled stress rheometry revealed that differences in wheat flour dough strengths could be observed by means of dynamic rheological measurements in the region of higher stress amplitude (ie >100 Pa). At lower stress amplitude (τ_o) the values of elastic modulus G′ for weak doughs were higher than those for strong doughs, but they decreased substantially beyond 100 Pa stress amplitude (τ_o), such that the G′ values for strong doughs crossed over the G′ values for weak doughs. Beyond a critical value of stress amplitude (ie 100 Pa), true differences in dough strengths could be seen on the basis of their elastic characteristics, because at large deformations protein–protein interactions played a more dominant role in the rheological behaviour of flour doughs. Dynamic rheological analysis demonstrated a very weak inverse relationship (R² = 0.16) between the G′ values of flour doughs and loaf volume data for 12 wheat cultivars of diverse bread‐making performance. However, the G′ values of glutens showed significant positive relationships with bread‐making performance, explaining 73% of the variation in loaf volume. © 2002 Society of Chemical Industry     

JGAS 2009:引人注目的技术达到实用水平(下)

<正>7致力于网络印刷继JDF之后又一个魔法词汇——Web to Print(网络印刷),在本届展会上迅速地进入人们的视线。可以说,只要是拥有与工作流程有关的RIP的厂家,都会谈及"Web to Print"这个关键词。由于不是所有厂家都能够独立开发,故主流的做法是由以色列     

Epigallocatechin gallate inhibits urate crystals‐induced peritoneal inflammation in C57BL/6 mice

Gouty arthritis is a type of monosodium urate (MSU) crystals‐induced inflammation in the articular tissue and shows the increased levels of neutrophil infiltration and IL‐1β secretion. MSU is capable of activating IL‐1β through a nucleotide‐binding oligomerization domain‐like receptor containing pyrin domain 3 (NLRP3) inflammasome. Epigallocatechin gallate (EGCG), a bioactive polyphenol in green tea with potent antioxidant activity, is effective to prevent rheumatoid arthritis and osteoarthritis. However, it remains unclear whether EGCG improves gouty inflammation. This study aimed to investigate the effect of EGCG on MSU‐induced inflammation and NLRP3 inflammasome activation. C57BL/6 mice were received subcutaneous injection or oral gavage of EGCG before the intraperitoneal injection of MSU. The results demonstrated that EGCG inhibited MSU‐induced neutrophil infiltration and IL‐1β secretion. Furthermore, EGCG decreased MSU‐triggered neutrophil cytosolic factor 1 and NLRP3 protein expression, limiting pro‐inflammatory mediator secretion such as IL‐1β, IL‐6, monocyte chemoattractant protein‐1, and serum amyloid A. In addition, EGCG treatment suppressed NLRP3 inflammasome activation in MSU‐challenged THP‐1 monocytes. These findings indicate that EGCG treatment ameliorates MSU‐induced inflammation, suggesting that EGCG exerts anti‐inflammatory effect against MSU‐induced acute gout attack.     

JGAS2009:引人注目的技术达到实用水平(上)

<正>1以环境保护为主题的展会由日本印刷器材团体协会(小森善治会长)主办的印刷综合器材展JGAS2009于2009年10月6日～10日在东京举办。展会的统一主题为"印刷创造未来,印刷保护环境"。也许是恰巧在1个月前,作为世界4大印刷器材展的美国芝加哥Print09的举办,加上全球经济不景气和金融危机的影响,JGAS2009参展公司252家,展位数1625小间,规     

Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness

BACKGROUND: Recently, diets rich in natural foods and food‐derived components, such as phenolic compounds, have received a great deal of attention because they are perceived as ‘safe’ and ‘non‐medicinal’. In fact, some are known to function as chemopreventive agents against oxidative damage, cerebrovascular disease, and aging. RESULTS: Phenolic compounds, natural antioxidants present in virgin olive oil, play an important role in oil quality by contributing significantly to protecting oil stability against oxidation. In addition, polyphenols are the main contributors to olive oil bitterness, astringency and pungency. The data were fit by linear regression, giving Rancimat stability (h) = 0.18× Total polyphenols (mg L^?1) in the virgin olive oil. CONCLUSIONS: The practice of harvesting ripe olives as soon as possible to produce oils of high phenolic contents and thus high oxidative stability implies bitter and piquant oils, this being admissible for oils of some varieties but detrimental to others appreciated in the market for being more fruity and sweeter. Copyright © 2010 Society of Chemical Industry     

纺织品中甲醛含量测试方法的选择

结合自身工作经验，提出了GB／T2912．1--2009、GB／T2912．2—2009和GB／T2912_3—2009在甲醛含量测试中各自存在的问题，并给出具体解决办法。对于处理具体情况时该如何选取相应标准这一问题上给出了适当建议。     

Chemical characteristics of Śliwowica Łącka and other plum brandies

BACKGROUND: ?liwowica ??cka is a strong, distilled, home‐made plum brandy produced in a submontane region of Poland. The aim of the present study was to determine the chemical composition of this alcoholic beverage (samples from the years 2001–2004) and compare it with that of other plum brandies. Gas chromatography and spectrophotometry methods were used to detect major volatile components. RESULTS: Home‐made Polish plum brandies generally contained more ethanol (64.7–72.5% v/v), methanol (5.59–8.74 g L^?1100°) and butanol (32–335 mg L^?1100°) and less isobutanol (406–491 mg L^?1100°), pentanol (4.3–14.9 mg L^?1100°) and 2‐phenylethanol (61–68 mg L^?1100°) than other samples. The amyl alcohols/1‐propanol and isobutanol/1‐propanol ratios might be used as indices to distinguish spontaneously fermented plum brandies from those produced by monoculture. Statistically significant differences (P < 0.01) were found in the plum brandy sensory characteristics examined. Total sensory scores of Polish plum brandies ranged between 12.0 and 14.3, while Slovakian Slivovica received the highest score (16.7). CONCLUSION: The results showed that plum brandies produced in the ??cko area are characterised by a similar and original chemical composition that results mainly from spontaneous fermentation as well as traditional production technology. Copyright © 2007 Society of Chemical Industry     

Changes in nitrogen content and amino acid composition of navel oranges during ripening

Nitrogen content and composition of amino acids in juice and rind of navel oranges were studied. The compared varieties were ‘Navelina’ ‘Washington Navel’ and ‘Navelate’, early, mid-season and late types, respectively. Total N content in juice increased during the season with values from about 60 to near 100 mg 100 ml^?1 in Navelina and ‘Washington Navel’ and from 60 to about 80 mg 100 ml^?l in ‘Navelate’; amino N increased from 30 to 60 mg 100 ml^?lapproximately in the three varieties. The total N content in rind was quite similar in all cases, with values that decreased with time from 1 to around 0·6 g 100 g^?l dry weight (DW), 50–60% corresponding to the protein N. The main free amino acids in juice and rind at different maturity stages are tabulated. Proline represents at maturity around 50% of the total free amino acids in rind, with values near to 1·5 mmol 100 ml^?l in juice and over 5·0 mmol 100 g^?1 DW in rind. Total protein amino acids in rind decreased during maturation, reaching final values of about 20 mmol 100 g^?1 DW. Differences in composition among the three studied varieties are discussed.     

The compositional quality and volatile compounds of samples from the blend of monovarietal olive oils cultivated in Tunisia

Chemlali olive oil has been blended with oils obtained from Oueslati and Chetoui varieties to improve the quality of the former one. Parameters such as acidity, acids compositions, phenol content, oxidative stability and volatile compounds were characterised for various blends Chemlali × Oueslati and Chemlali × Chetoui. The accumulation of volatiles originating from the lipoxygenase pathway in the monovarietal oils was different and closely dependent on the genetic store of each variety. The concentrations appeared to proportionally vary according to the relative proportion of each monovarietal oil in the mixtures. The blending process improved fatty acids by increasing the oleic acid content and decreasing the palmitic and linoleic acids levels of Chemlali oil. At 40% blending, oleic acid increased from 54% to 62%, while palmitic acid decreased from 18.59% to 16% when Oueslati and Chetoui olive oil was used.     

Quantitative and qualitative analysis of lipids in genetically modified potato tubers with varying rates of 14–3–3 protein synthesis

In six transgenic lines of potatoes with the varying rates of 14–3–3 protein synthesis as well as in control cultivar Desiree the content and composition of the lipids extracted from the mature tubers from three years field trials (1998–2000) were analyzed. The transgenic lines J2 and J1 are both overexpressing gene encoding 14–3–3 protein. The J2 exhibited an overexpression of the protein 14–3–3 derived from pumpkin (Cucurbita pepo) cDNA and in J1 the 14–3–3 overexpression resulted from modifying of ADP‐ribosylation factor synthesis. In the remaining lines, synthesis of the protein 14–3–3 was modified by the antisense technology. In tubers from 1998, the content of total lipids was within the range of 0.45–0.88% of tuber dry matter. The highest amount of fat was in tubers of line J2 (69% more than in the control). The content of lipids in tubers from subsequent years ranged from 0.36 to 0.63% of dry matter. Consistently the highest amount of fat was in tubers of line J2, however, the increase was very slight (8.6% more than in the control). The fractionation of lipids into polar and nonpolar fractions showed that all transgenic lines from field trials 1998 and 2000 contained more nonpolar lipids than the control (up to 270% in line J2). The percentage of nonpolar fractions in fats of tubers from all transgenes harvested in 1999 were similar, but they were higher than in tubers from the previous years, and they amounted to 44.4–49.1%. Chromatographic separation of methyl esters of fatty acids demonstrated that cis‐α‐linoleic acid was the main fatty acid present in potato tubers. This acid composed the biggest part of all lipids in G2 line. In the nonpolar fraction of lipids, palmitic acid followed by cis‐α‐linoleic acid showed the highest amounts.