Cadmium, mercury, iron, copper, manganese and zinc in the liver and kidney of the Icelandic lamb

The purpose of this study was to evaluate the levels of cadmium, mercury, iron, copper, manganese and zinc in lamb liver and kidney from six areas in Iceland and to compare the results against aerial deposition data for the same elements obtained using moss as an indicator organism. The total number of samples was 96 for each organ. Cadmium was determined by graphite furnace atomic absorption spectrophotometry, mercury by coldvapour atomic absorption, and iron, copper, manganese and zinc by inductively coupled plasma atomic emission spectrophotometry. Analysis of variance determined significance differences among means for areas, and Pearson's correlation coefficients were calculated to study correlation among trace elements in liver and kidney. The mean fresh weight concentrations in lamb liver and kidney respectively were 0.045 and 0.058mg kg -1 for cadmium, 0.009 and 0.012mgkg -1 for mercury, 141 and 52.7mgkg -1 for iron, 28.1 and 2.89mgkg -1 for copper, 4.01 and 1.13mgkg -1 for manganese and 48.7 and 25.2mgkg -1 for zinc. Concentrations of cadmium, mercury and copper in the liver and kidney of the Icelandic lamb were low compared with data from other countries. Iron concentrations in the organs, however, were high. No sample exceeded 46% of the proposed maximum level for cadmium in organs for human consumption in the EC. Cadmium, mercury, iron and copper in the liver and kidney differed significantly between areas. Deposition of cadmium and copper in moss was not a useful indicator in the evaluation of the susceptibility of the Icelandic lamb to accumulation of cadmium and cop per. However, iron levels in Icelandic lamb liver showed the same pattern as results for iron from the moss study. The cadmium and mercury levels of organs from lambs grazing in the vicinity of Mount Hekla a few months after its eruption did not indicate a significant contamination from volcanic activity.     

业主设计师设计

现代人对于居住环境的需求已经从"生存意识"进展到更高层次的"环境意识",而这之间的转化离不开设计师的设计,本文就当前家居装饰中业主、设计师、设计之间存在的一些问题进行了分析,针对业主提出了重视设计,信赖设计师并与其保持良好的沟通和合作的观点。     

保证肉品安全掌握品质变化提高食用价值

肉品是城乡人民的主要副食品,不仅关系到人们的生活质量,也关系到人们的身体健康。据联合国卫生组织报道,已知动物的传染病有200多种,现阶段广为流行的有30多种。如果我们一旦吃上病畜禽肉,就会通过肉的传染生病。另外肉食在屠宰、储存、运输、销售等环节上卫生条件差,极易造成直接或间接的污染。还有的是带毒的肉品,如畜禽农药中毒、饲料中毒、环境污染的“三度中毒”、人为的注水肉、瘦肉精和添加其他物质引起的中毒等等,均可由肉食转移给人,也就是通过食物链引起人的急性或慢性中毒。更主要的是肉品的检疫检验工作不完善不彻底,往往给人们的身体健康造成了严重的威胁。     

Real-time PCR systems for the detection of the gluten-containing cereals wheat,spelt, kamut,rye, barley and oat

Real-time PCR assays, using TaqMan^® probes, were applied to detect the gluten-containing cereals. Homologues target sequences encoding high molecular weight (HMW) glutenin were chosen to detect wheat, kamut, spelt and rye. For detecting barley, the gene Hor3 was selected. For the detection of oat the gene encoding the 12S seed storage protein was chosen. Based on this sequence data, primer and probe sequences were generated for the real-time PCR. A plant specific primer probe system based on 18S rRNA gene was chosen to detect amplificability of the extracted nucleic acids. The specificity of the primer and probe systems was checked using different lines from different origins of the species to be detected. The HMW glutenin system is specific for the corresponding species, as are the systems for the barley Hor3 gene and the oat 12S seed storage protein. The sensitivity of the systems was determined testing different matrices. With the HMW glutenin system 2.5 mg/kg of wheat in vegetable food matrices and 5 mg/kg of wheat in meat products were detected. The oat and the barley specific systems resulted in a sensitivity of 10 mg/kg. The detection method showed a satisfactory ruggedness.     

壳聚糖澄清芦荟、葡萄、枣、姜复合汁

用壳聚糖为澄清剂,对芦荟、葡萄、大枣、大姜复合汁进行澄清试验.研究壳聚糖用量、温度、澄清时间、pH等工艺条件与复合汁透光率的关系.通过正交试验筛选出壳聚糖澄清该复合汁的最佳工艺条件为:壳聚糖用量0.3g/L、温度40 ℃,pH 6、反应时间30 min.澄清后,果汁透光率达98%,由此可见,壳聚糖是一种良好的芦荟、葡萄、大枣、大姜复合汁澄清剂.     

看清形势，把握机遇，规范发展——从中国葡萄酒行业的现状谈有关葡萄酒的法制建设

随着2001年新年的钟声敲响，人类社会前进的航船已经驶入二十一世纪，中国人民进入了向现代化建设第三步战略目标迈进的新征程。中国葡萄酒50年的辉煌已成为历史，面临的是新世纪的机遇和挑战，特别是中国即将加入WTO，必将对中国葡萄酒行业产生巨大的影响，要使中国葡萄酒行业在世界贸易全球化的新世纪立于不败之地，就必须看清形势，把握机遇，规范发展。1 中国葡萄酒行业的生产、质量现状及存在的问题看清形势，就必须充分了解我国葡萄酒行业目前的发展、生产、质量等状况存在什么优势和问题，与世界葡萄酒行业的区别及差距。看清形势…     

Brain Evolution,the Determinates of Food Choice,and the Omnivore's Dilemma

A coevolutionary paradigm using a biocultural perspective can help to unravel the complex interactions that led to the contemporary pattern of eating. Evolutionary history helps to understand the adaptation of diet and its nutritional implications. Anatomical and behavioral changes linked to changing dietary patterns in the Paleolithic resulted in an adaptive framework that affects modern diet. The evolution of an expanding brain, a shrinking large intestine, and lengthening small intestine necessitated a demand for nutritionally dense foods. The key to these changes is an understanding of the response to the omnivore's dilemma. Omnivores in their search for new items to feed their varied diet (neophilia) have a challenge when they fear (neophobia) novel items that may be poisonous and can cause death. The inborn mechanism initiates palate fatigue (sensory-specific satiety) ensuring a variety of foods will be eaten. Variety will limit the impact of toxins ingested and provide a more balanced diet. The development of cuisine, a momentous event in history, mediated the conflict, and changed the course of human evolution. The cuisine, a biocultural construct, defines which items found in nature are edible, how these products are transformed into food, the flavors used to add a sensory dimension to foods, and rules of eating or etiquette. Etiquette defines how, when, and with whom we eat. Patterns of eating in the modern setting are the end product of the way that Homo sapiens evolved and resolved the omnivore's dilemma. Control of fire and cooking expanded the range of available foods by creating a class of foods that are “predigested.” An essential element to the evolution of the human diet was the transition to agriculture as the primary mode of subsistence. The Neolithic revolution dramatically narrowed the dietary niche by decreasing the variety of available foods, with the shift to intensive agriculture creating a dramatic decline in human nutrition. The recent industrialization of the world food system has resulted in a nutritional transition in which developing nations are simultaneously experiencing undernutrition and obesity. In addition, an abundance of inexpensive, high-density foods laden with sugar and fats is available to a population that expends little energy to obtain such large numbers of calories. Furthermore, the abundant variety of ultraprocessed foods overrides the sensory-specific satiety mechanism leading to overconsumption.     

Determination of the levels of lead, cadmium, copper, zinc, and iron in selected foods

Vegetables from allotment gardens in the area of Kraków, from the trade (produced at a distance of about 25 km from Kraków), and from farms situated about 100 km from Kraków (control samples) were investigated by atom absorption spectroscopy. In the vegetables from the allotment gardens the levels of the determined elements were on an average several times higher (p less than 0.01) than that of the controls. In a few cases the maximum levels of some elements were near the admissible limit. Furthermore, Pb, Cd, Cu, Zn, and Fe were determined in pigs and cattle (muscle, kidney, liver). The average levels of Pb and Cd gave no reason for objection.     

Geographical,temporal, and species variation of the polyether toxins,azaspiracids, in shellfish

Azaspiracid Poisoning (AZP) is a new toxic syndrome that has caused human intoxications throughout Europe following the consumption of mussels (Mytilus edulis), harvested in Ireland. Shellfish intoxication is a consequence of toxin-bearing microalgae in the shellfish food chain, and these studies demonstrated a wide geographic distribution of toxic mussels along the entire western coastal region of Ireland. The first identification of azaspiracids in other bivalve mollusks including oysters (Crassostrea gigas), scallops (Pecten maximus), clams (Tapes phillipinarium), and cockles (Cardium edule) is reported. Importantly, oysters were the only shellfish that accumulated azaspiracids at levels that were comparable with mussels. The highest levels of total azaspiracids (microg/g) recorded to-date were mussels (4.2), oysters (2.45), scallops (0.40), cockles (0.20), and clams (0.61). An examination of the temporal variation of azaspiracid contamination of mussels in a major shellfish production area revealed that, although maximum toxin levels were recorded during the late summer period, significant intoxications were observed at periods when marine dinoflagellate populations were low. Although human intoxications have so far only been associated with mussel consumption, the discovery of significant azaspiracid accumulation in other bivalve mollusks could pose a threat to human health.     

A simplified method for the extraction of the metals Fe,Zn, Cu,Ni, Cd,Pb, Cr,Co and Mn from soils and sewage sludges

The method described for digestion of soil samples with aqua regia is simple, flexible and safe to operate with large sample throughout. At least nine metals can be determined in the resulting solutions with errors of <5%. The results compare favourably with those from reflux aqua regia and averaged 88% of the certified total values for reference soils and 88% of those for reference sewage sludges.     

On the origin of benzene, toluene, ethylbenzene, and the xylenes in virgin olive oil-further results

Investigations into the sources of contamination of virgin olive oil by gasoline components were concluded. Olives on the tree contained volatile aromatic hydrocarbons at concentrations exceeding those corresponding to the equilibrium with the environment. Present knowledge indicates that up to 10 g/kg of benzene and 250 g/kg for the sum of benzene, toluene, and the C₂-benzenes must be considered as possible background concentrations. Aside from the oil mills, the rooms for intermediate storage of the olives were found to be an important source of contamination by gasoline vapours, since they often contain vehicles and other gasoline-driven engines. Parking of a small, hot grass mower into a similar room released an amount of gasoline that was sufficient to contaminate the oil in olives above the proposed limit by a factor of 100. Recommendations are derived for the producers to avoid contamination of olive oil with gasoline components.     

Effect of different roasting methods on the proximate by composition,flow properties,amino acid compositions,colour, texture,and sensory profile of the chickpeas

Roasting is a common process for chickpeas to improve their texture, palatability, appearance, shelf-life, physical, and functional properties. This study aimed to determine the effect of different roasting methods (conventional, microwave, and microwave + conventional) on the proximate and amino acid compositions, powder properties, texture, and sensorial properties of the chickpeas. For this purpose three different roasting times (3, 5, and 7 min), microwave powers (100, 300, and 600 W), and microwave roasting + conventional roasting treatment (100 W + 250 °C, 300 W + 250 °C, and 600 W + 250 °C) were applied to raw chickpea samples. The moisture content and water activity values of roasted chickpeas were found to be lower than 7% (w.b.) and 0.50, respectively. The lower ash and protein contents, hygroscopicity value, wettability time and higher fat content and L* value were observed for control compared to roasted samples. The flowability behaviour of the samples was found at a fair level. Roasting methods significantly affected the amount of amino acids in chickpeas but do not reduce the nutritional quality of their proteins. The hardness value of chickpea samples from the suture and cheek angle was decreased parallel to the increase in the roasting temperature and time. The highest sensory scores in terms of general appeal were obtained from the combined group (300 W–250 °C) for 3 min.     

Bioavailability of nutraceuticals: Role of the food matrix,processing conditions,the gastrointestinal tract,and nanodelivery systems

Nowadays, many consumers prefer foods with a high content of nutraceuticals that contribute to the prevention or healing of chronic diseases. Therefore, in recent years, more and more researchers have studied the bioefficiency, safety, and toxicity of nutraceutical‐enriched foods. The key stage of nutraceutical bioefficiency is oral bioavailability, which involves the following processes: the release of nutraceuticals from food matrices or nanocarriers in gastrointestinal fluids, the solubilization of nutraceuticals and their interaction with other components of gastrointestinal fluids, the absorption of nutraceuticals by the epithelial layer, and the chemical and biochemical transformations into epithelial cells. These processes are endogenous factors that greatly influence the bioavailability of nutraceuticals. In addition to endogenous factors, the bioavailability of nutraceuticals is also affected by exogenous factors, such as: physicochemical properties of nutraceuticals, food matrix, food processing and storage, and so forth. Both the endogenous and exogenous factors are comprehensively analyzed in this review. Thus, the physicochemical and enzymatic processes involved in food digestion are described, highlighting the role of each stage of gastrointestinal tract (mouth, stomach, and intestine) in nutraceuticals bioaccessibility. The structure and functions of the mucus and epithelial layers, the mechanisms involved in the active and passive transport of nutraceuticals through the cell membrane, and phase I and phase II metabolism reactions are also discussed. Finally, this review focuses on several types of bioactive‐loaded nanocarriers such as lipid‐based, surfactant‐based, and biopolymeric nanocarriers that improve the bioavailability of nutraceuticals.