Variation of major fatty acids in F8 generation of opium poppy (Papaver somniferum × Papaver setigerum) genotypes

The fatty acid compositions in F₈ genotypes of a cross between Papaver somniferum×Papaver setigerum were studied. The oil content in both species was quite variable, ie 38·0% in P setigerum and 47·8% in P somniferum, while C18 fatty acids were quite comparable. The F₈ genotypes had higher oil contents (>40%) and fatty acid concentrations than the parental species. Linoleic acid ranged between 68% (BRO 54) and 74·4% (BRO 59) and oleic acid varied between 13·6% (BRO 65) and 20·3% (BRO 54). High oleic desaturation ratio (ODR, >0·79) and C18 polyunsaturated fatty acid (>87%) with very low C18: 3 (0·37±0·01) indicate the possibility of using poppy oil for the edible oil industry. Oleic (18:1) acid was not correlated with the other fatty acids, except for significant negative correlation with linoleic (C18: 2) acid. © 1998 SCI.     

Evaluation of selected poppy (Papaver somniferum L.) lines by their morphine and other alkaloids contents

The alkaloid analysis was performed in the laboratory of the alkaloid factory located at Bolvadin province of Turkey in 2000 on selected 99 poppy lines, which were selected with respect to their morphological and agronomic characteristics from around 1,000 poppy lines provided by Agriculture faculty, Ankara University. Our results showed that the ratio of the alkaloids, morphine, thebaine, codeine, papaverine and noscapine ranged from 0.110 to 1.140%, 0.005 to 0.134%, 0.005 to 0.27%, 0.001 to 0.440% and 0.006 to 0.418%, respectively, in the selected 99 poppy lines. According to their alkaloid content, 15 lines had significantly higher morphine, three lines had higher noscapine, and one line had higher papaverine levels.     

Influence of glutamic acid on the bitter taste of various compounds

Summary The bitter taste of L-valine, L-tryptophan, L-trileucine and a tryptic hydrolysate of _sl-caScin was diminished to 17–35% of its original strength by glutamic acid in a molar excess between 0.6 and 14. The bitter taste of compounds from other structural classes was not (naringin, limonin) or not seriously affected by glutamic acid. The maximal effects were decreases in bitterness to 77% (caffeine) and 71 % (quinine) of the original value, respectively. The results indicate the existence of various bitter receptors.

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Einfluß von Glutaminsäure auf den Bittergeschmack verschiedener Verbindungen

Zusammenfassung Der Bittergeschmack von L-Valin, L-Tryptophan, L-Trileucin und eines tryptischen Hydrolysats von _sl-CaScin wurde auf 17–35% des Ausgangswertes herabgesetzt durch Glutaminsäure im molaren Überschuß zwischen 0,6 und 14. Der Bittergeschmack von Verbindungen aus anderen Stoffklassen wurde durch Glutaminsäure nicht (Naringin, Limonin) oder nicht stark beeinflußt. Maximale Effekte waren eine Absenkung der Bitterkeit auf 77% (Coffein) und 71% (Chinin) des Ausgangswertes. Die Ergebnisse deuten auf das Vorkommen verschiedener Bitterrezeptoren.

     

Exposure of consumers to morphine from poppy seeds in Hungary

Poppy seed-containing foods are popular dishes in Hungary and some other Central European countries. The alkaloids of poppy are used in the production of medicines. Poppy seeds used as food may also contain considerable amounts of alkaloids, which raises the question of food safety. Morphine, codeine, thebaine and noscapine concentrations of poppy seed samples from the period 2001-2010 and consumption data from two Hungarian surveys, carried out in 2003 and 2009, were evaluated. Exposure calculations were made for morphine intake by both point estimate and probabilistic methods, and the uncertainty of the calculated values was estimated. The point estimate for the acute consumer exposure, calculated using the 97.5th percentiles of morphine concentration and of poppy seed consumption and taking into account the reduction of morphine content by processing, was 78.64?μg (kg?bw)?1?day?1 for adults, and 116.90?μg (kg?bw)?1?day?1 for children. Based on probabilistic estimations, the 97.5th and 99th percentile exposures ranged between 18.3-25.4 and 25.6-47.4?μg (kg?bw)?1?day?1 for adults, and between 32.9 and 66.4?μg (kg?bw)?1?day?1 for children, respectively. As a no observed effect level (NOEL) had not been established, the significance of exposure could not be assessed.     

Exposure of consumers to morphine from poppy seeds in Hungary

Poppy seed-containing foods are popular dishes in Hungary and some other Central European countries. The alkaloids of poppy are used in the production of medicines. Poppy seeds used as food may also contain considerable amounts of alkaloids, which raises the question of food safety. Morphine, codeine, thebaine and noscapine concentrations of poppy seed samples from the period 2001–2010 and consumption data from two Hungarian surveys, carried out in 2003 and 2009, were evaluated. Exposure calculations were made for morphine intake by both point estimate and probabilistic methods, and the uncertainty of the calculated values was estimated. The point estimate for the acute consumer exposure, calculated using the 97.5th percentiles of morphine concentration and of poppy seed consumption and taking into account the reduction of morphine content by processing, was 78.64?µg (kg?bw)^?1 day^?1 for adults, and 116.90?µg (kg?bw)^?1?day^?1 for children. Based on probabilistic estimations, the 97.5th and 99th percentile exposures ranged between 18.3–25.4 and 25.6–47.4?µg (kg?bw)^?1?day^?1 for adults, and between 32.9 and 66.4?µg (kg?bw)^?1 day^?1 for children, respectively. As a no observed effect level (NOEL) had not been established, the significance of exposure could not be assessed.     

Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides

Relationships between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides were studied. In cases where ACE inhibition or bitter taste had not been experimentally determined, their activity was estimated using several different peptide quantitative structure–activity relationship (QSAR) models. Significant correlations between increased ACE inhibition and bitterness were found for dipeptides using both observed and QSAR-predicted values. The relationship between ACE inhibition and bitter taste was attributed to the importance of hydrophobicity for both properties. Limited structural variations for dipeptides could make it difficult to have features that limit the effect of C-terminal hydrophobicity, necessary for ACE inhibition, on bitter taste. A similar modelling approach was also done on data from observed bitter oligopeptides derived from milk proteins. The relationship between QSAR-predicted ACE inhibition and observed bitter taste was not as strong as that found for dipeptides. Larger structural variation possibilities for oligopeptides than for dipeptides may thus make it, more feasible to find a highly efficient ACE inhibitory oligopeptide with a negligible bitter taste than a dipeptide.     

Interaction of denatonium chloride with the bitter taste receptor

Summary The structure — activity relationship study was applied on denatonium chloride and derivatives. It is proposed that this molecule interacts with the bitter receptor by two polar groups: electrophilic by the ammonium nitrogen atom and nucleophilic by oxygen atom of the carbonyl group (distance of 0.32 nm between the two atoms). Previous results and the actual study have revealed two hydrophobic interactions: one corresponding to the benzyldiethylammonium group and another to the 2,6-dimethylphenyl group particularly by the two methyl substituants, in atrans-configuration of the amide bond. This proposed model is applicable to some other bitter compounds.

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Wechselwirkung des Denatonium-chlorids mit dem Empfänger des Bittergeschmacks

Zusammenfassung Von Denatonium-chlorid und dessen Derivate wurden die Zusammenhänge zwischen Struktur und Aktivität untersucht. Es wird angenommen, daß dieses Molekül mit dem Rezeptor für den Bittergeschmack über die polaren Gruppen in Wechselwirkung tritt. Elektrophil über das Stickstoffatom der Ammoniumgruppe und nucleophil über das Sauerstoffatom der Carbonylgruppe (Abstand zwischen diesen Atomen 0,32 nm). Diese Untersuchung und vorhergehende Ergebnisse haben zwei hydrophobe Wechselwirkungen erkennen lassen: die eine über die Benzyldiethylammoniumgruppe und die andere über die polare 2,6-Dimethylphenylgruppe, insbesondere durch die beiden Methylsubstituenten, bei einer trans-Konfiguration der Amidbindung. Das vorgeschlagene Modell ist auf einige andere bittere Verbindungen anwendbar.

     

共轭亚油酸转化菌株的筛选

针对性地从特定环境采集土样,筛选出了2株能够将亚油酸转化为共轭亚油酸的菌株,并对菌株的形态学、生长规律和转化条件进行了初步研究.这两株菌株形态差异较大.但是在MRS培养基中,转化亚油酸为共轭亚油酸的最佳条件类似:最适亚油酸的浓度是0.51%(v/v),最适培养时间是36～48h.     

Conjugated linoleic acid (CLA) content of milk from cows offered diets rich in linoleic and linolenic acid

Two experiments were conducted to determine the conjugated linoleic acid (CLA) content of milk from cows offered diets rich in linoleic and linolenic acid. In experiment 1, 36 cows were assigned to a control and five treatment groups. Cows in the control group received a diet containing 51% forage and 49% grain on a dry matter basis. In the treatment group, grain was partly replaced by either 18% raw cracked soybeans, 18% roasted cracked soybeans, 3.6% soybean oil, 2.2% linseed oil, or 4.4% linseed oil. Experimental diets were fed for 5 wk. Average CLA contents in milk fat from wk 2 through 5 were 0.39% in control and 0.37, 0.77, 2.10, 1.58, and 1.63% of total fatty acids in the raw soybean, roasted soybeans, soybean oil, 2.2% linseed oil, and 4.4% linseed oil treatments, respectively. In experiment 2, 36 cows were assigned to a control and 5 treatment groups. Cows in the control group received a diet containing 55% forage and 45% grain. In the treatment groups, grain was partly replaced by soybean oil at 0.5, 1.0, 2.0, 4.0, or by linseed oil at 1.0% of the dietary dry matter. Experimental diets were fed for 5 wk. Average CLA contents in milk fat from wk 2 through 5 were 0.50% in control and 0.75, 0.76, 1.45, 2.08, and 0.73% of total fatty acids in 0.5, 1.0, 2.0, 4.0 soybean oil and 1.0% linseed oil treatments, respectively. Diets rich in linoleic or linolenic acid can increase CLA content of milk when dietary oil is accessible to the rumen microorganisms.     

牛乳中共轭亚油酸（CLA）的研究

共轭亚油酸（CLA）是亚油酸的同分异构体的混合物,主要来源于牛乳、乳制品及反刍物食品的天然成分。本文就CLA的抑癌和降血脂等多种生理功能及其作用机理,阐述了CAL作为一种新型营养物质的潜力。     

功能食品苦味功能因子生理活性及其掩苦技术的研究进展

随着经济发展和生活水平的提高,人们对生活质量和健康的关注度提高,功能食品已成为食品工业21世纪发展的重要方向.本文介绍了功能食品常用的苦味功能因子的化学结构及生理活性,重点从苦味产生的机理概述了功能食品苦味的俺盖技术.     

功能食品苦味功能因子生理活性及其掩苦技术的研究进展

随着经济发展和生活水平的提高,人们对生活质量和健康的关注度提高,功能食品已成为食品工业21世纪发展的重要方向。本文介绍了功能食品常用的苦味功能因子的化学结构及生理活性,重点从苦味产生的机理概述了功能食品苦味的掩盖技术。      

The use of spray drying technology to reduce bitter taste of casein hydrolysate

The utilization of protein hydrolysates in food systems is frequently hindered due to their bitterness and hygroscopicity. Spray drying technology could be an alternative for reducing these problems. The aim of this work was to reduce or to mask the casein hydrolysate bitter taste using spray drying and mixtures of gelatin and soy protein isolate (SPI) as carriers. Six formulations were studied: three with 20% of hydrolysate and 80% of mixture (gelatine/SPI at proportions of 50/50, 40/60 and 60/40%) and three with 30% of hydrolysate and 70% of mixture (gelatine/SPI at proportions of 50/50, 40/60 and 60/40%). The spray-dried formulations were evaluated by SEM, hygroscopicity, thermal behavior (DSC), dissolution, and bitter taste, by a trained sensory panel using a paired-comparison test (free samples vs. spray-dried samples); all samples were presented in powder form. SEM analysis showed mostly spherically shaped particles, with many concavities and some particles with pores. All formulations were oil and water compatible and showed lower hygroscopicity values than free casein hydrolysate. At Aw 0.83, the free hydrolysate showed Tg about 25 °C lower than the formulations, indicating that the formulations may be more stable at Aw ≥ 0.65 since the glass transition should be prevented. The sensory panel found the formulations, tasted in the powder form, to be less bitter (P < 0.05) than the free casein hydrolysate. These results indicated that spray drying of casein hydrolysate with mixtures of gelatin and SPI was successful to attenuate the bitterness of casein hydrolysate. Thus, spray drying widens the possibilities of application of casein hydrolysates.     

植物乳杆菌转化亚油酸为共轭亚油酸条件的研究

研究了植物乳杆菌AS1.555转化亚油酸为共轭亚油酸的条件。该菌株在MRS培养基中经0.1%(v/v)的亚油酸诱导培养后,所得的洗涤细胞具有很强的转化能力。通过单因素实验和正交实验得到植物乳杆菌转化亚油酸为共轭亚油酸的优化反应条件:反应温度30℃、反应时间48h、游离亚油酸浓度1.5%(v/v)、0.1mol/L磷酸缓冲液pH7.0。     

Implication of conjugated linoleic acid (CLA) in human health

Conjugated linoleic acid (CLA) has drawn significant attention in the last two decades for its variety of biologically beneficial effects. CLA reduces body fat, cardiovascular diseases and cancer, and modulates immune and inflammatory responses as well as improves bone mass. It has been suggested that the overall effects of CLA are the results of interactions between two major isomers, cis-9,trans-11 and trans-10,cis-12. This review will primarily focus on current CLA publications involving humans, which are also summarized in the tables. Along with a number of beneficial effects of CLA, there are safety considerations for CLA supplementation in humans, which include effects on liver functions, milk fat depression, glucose metabolism, and oxidative stresses.     

蓖麻酸(酯)合成共轭亚油酸研究进展

蓖麻酸(酯)是蓖麻油的最主要成分,其结构决定了它很容易转变成共轭亚油酸(CLA).综述了由蓖麻酸(酯)合成CLA的研究进展,并对CLA的合成发展进行了展望,以期为CLA的高效合成提供参考.     

Conjugated linoleic acid (CLA) isomers in human adipose tissue

 The methyl ester and 4,4-dimethyloxazoline (DMOX) derivatives of the geometric isomers cis9,trans11- and trans9,trans11-octadecadienoic acid and the two minor isomers trans9,cis11- and cis9,cis11-octadecadienoic acid were found in human adipose tissue, by using gas chromatography–direct deposition–Fourier transform infrared spectroscopy (GC–DD–FTIR) and gas chromatography–electron ionization mass spectrometry (GC–EIMS). Received: 2 May 1997