Degradation pathway of carnosic acid in methanol solution through isolation and structural identification of its degradation products

Carnosic acid is the primary rosemary-derived phenolic diterpenes with greatest antioxidant activity, but it is rather unstable in methanol solution. Understanding the degradation pathway of carnosic acid and the interaction between these phenolic compounds is important if they are to be utilized to a greatest effect. In this study, the HPLC analysis of an aged methanolic solution of carnosic acid revealed that carnosic acid was degraded, and several compounds were produced in the solution. From the time-course and quantitative analyses of the formation of the products and their structural analysis, a novel degradation pathway of carnosic acid in methanol solution is proposed. Carnosic acid can firstly decompose into carnosic acid quinone in methanol, which was the first time to be confirmed the existence of carnosic acid quinone. Carnosic acid quinone is the quinone intermediate of carnosic acid that can be reduced into carnosic acid or can be further converted into carnosol. Carnosol can further decompose to form epirosmanol, rosmanol, 7-methoxyrosmanol, and 7-methoxy-epirosmanol. The latter three compounds were identified as the final degradation products of carnosic acid in methanol because they appeared rather stable in the study.     

Transfollicular delivery of linoleic acid in human scalp skin: permeation study and microautoradiographic analysis

There are a large number of studies on the pharmacological activity of lineolic acid (LA) on the skin; however, very little work has been carried out to determine how LA targets the follicular structure. The aim of this study was to identify the preferred route of penetration of LA and to localize the molecule, using a microautoradiographic technique associated with a compartmental approach. In an in vitro test using topical application of 0.05 g of a formulation containing 1% of LA, 10% of the total recovery was found in the stratum corneum and dermis after 6 h. Microautoradiographic analysis of a 'virtual' slide showed most of the silver grains, i.e. LA, at the hair sheath, and none in the dermal compartment, confirming the diffusion of LA through a preferred transfollicular route. These results show, for the first time on human scalp skin, that the combination of compartmental analysis and microautoradiography points to a preferred transfollicular route of diffusion of topically applied LA. Thanks to its high-resolution, microautoradiography offers the advantage of providing detailed in situ information on the delivery of LA in the skin, including the cellular location of the molecule.     

传统乳制品来源乳酸菌的发酵特性及其在酸奶中的应用

对从传统乳制品中分离出的4株保加利亚乳杆菌和4株嗜热链球菌发酵特性及应用进行研究。利用脱脂乳进行培养,以发酵时间、风味物质及贮藏过程中的p H、滴定酸度、持水力、粘度变化为指标,研究单菌株的发酵性能。进一步对较优发酵性能菌株复配,考察不同接种比例时酸奶的酸度、粘度、风味、感官等指标,研究其在酸奶中的应用。结果表明,保加利亚乳杆菌Lb.YNF-5和嗜热链球菌St.GST-6具有良好的发酵性能。通过对此两株菌进一步复配,最终确定当保加利亚乳杆菌（Lb.YNF-5）:嗜热链球菌（St.GST-6）配比为1∶1时,酸奶产品品质最佳,发酵时间为5.8 h,粘度为7186.47 m Pa·s,感官评价得分为76分。本研究综合表明,菌株Lb.YNF-5和St.GST-6具有开发优良酸奶发酵剂的潜在价值。      

Screening of lactic acid bacteria for antimicrobial properties from mayonnaise-based products and raw materials

A collection of lactic acid bacteria isolated from both mayonnaise-based products and raw materials used to manufacture them was tested for antimicrobial activity. Out of 144 strains (97 lactobacilli, 23 lactococci and 24 enterococci) only three supernatants of Enterococcus spp. strains (EN3, EN14 and EN15) exhibited activity against lactobacilli and lactococci. The supernatant of the strain EN3 exclusively inhibited the growth of Bacillus cereus and Listeria monocytogenes. Enterococcus strains EN3, EN14 and EN15 produced thermostable bacteriocins, which had antibacterial activity.     

Effect of heat treatment of film-forming solution on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin

Effects of heat treatment at different temperatures (40–90 °C) of film-forming solution (FFS) containing 3% gelatin from cuttlefish (Sepia pharaonis) ventral skin and 25% glycerol (based on protein) on properties and molecular characteristics of resulting films were investigated. The film prepared from FFS heated at 60 and 70 °C showed the highest tensile strength (TS) with the highest melting transition temperature (T_max) (p < 0.05). Nevertheless, film from FFS heated at 90 °C had the highest elongation at break (EAB) with the highest glass transition temperature (T_g) (p < 0.05). With increasing heating temperatures, water vapor permeability (WVP) of films decreased (p < 0.05), but no differences in L*-value and transparency value were observed (p > 0.05). Based on FTIR spectra, the lower formation of hydrogen bonding was found in film prepared from FFS with heat treatment. Electrophoretic study revealed that degradation of gelatin was more pronounced in FFS and resulting film when heat treatment was conducted at temperature above 70 °C. Thus, heat treatment of FFS directly affected the properties of resulting films.     

Physicochemical characteristics and gelation properties of collagen superfine powder from swine skin: the effects of preheating treatment

Following different preheating treatments (60 °C for 20 min; 80 °C for 20 min; or 120 °C for 10 min, referred as T₁, T₂ and T₃), edible collagen superfine powder (CSP) from swine skin was prepared by superfine grinding method. The CSPs showed a preheating‐dependent decrease in the D₅₀, with different degrees of hydrolysis (9.51–31.05%). A significant effect of preheating on rheological properties of the CSP aqueous dispersions at pH 4–9 was observed, wherein T₂ had the biggest viscosity and water holding capacity. All the 5% CSP dispersions were transformed into stable cold‐set gels after heating at 50–90 °C for 20 min, with insignificant differences in strength. These attributes were consistent with microstructures of the CSP gels detected by scanning electron microscope.     

Studies on organoleptic properties of food products from fresh egg and egg powder through principal component analysis

The population which is below the poverty line is devoid of nutritious diet. Egg and milk are categorized as complete foods. The defensive organizations are situated in such remote places where fresh food material is not available. Keeping in view these problems, the study of organoleptic variables, viz., color, appearance, aroma, texture and taste in the food products of cake, omelet doughnut, coconut macaroon and mayonnaise from fresh egg and egg powder, was conducted. Principal component analysis was carried out. Organoleptic properties of doughnut prepared from egg powder were superior compared to fresh egg which had better sensory traits for coconut macaroon. The sensory traits like taste, texture and aroma were the most influential traits studied to pronouncing as a panel decision. It is proposed that fresh egg and egg powder should be preferred in the process of preparation of coconut macaroon and doughnut, respectively.     

Compositions,flavour and antiradical properties of products from subcritical water treatment of raw Isada krill

Comparative analysis of subcritical water (SCW) treatment and ambient pressure boiling one of raw Isada krill was performed for the nutritive, flavour and antiradical properties of krill extracts and residues as well as the molecular mass and odour intensity of the extract. SCW treatment was performed for 10 min in a batch‐type vessel in the temperature range of 100–240 °C, using a 1:1 weight ratio of raw krill to water. Higher protein and lipid contents were obtained by SCW treatment relative to boiling. The lipid content of the SCW extracts increased with increasing treatment temperature. Protein was the main component in these extracts, and the highest protein content was achieved by SCW treatment at 200 °C. High‐molecular‐mass species decomposed under SCW treatment at high temperatures with consequent generation of smaller molecules. The antiradical activity of the SCW extract, determined by DPPH and ABTS assays, increased with increasing treatment temperature. The krill extracts and residues exhibited shrimp‐like flavour, and the most desirable flavour was obtained by SCW treatment at 140 °C or 160 °C for 10 min. The treatment would be applicable for the production of seasonings from Isada krill.     

Collagen from porcine skin: a method of extraction and structural properties

This paper presents a study of the processing of collagen-containing raw material and its changes in the course of targeted complex processing by hydrolysis, including freeze-drying. The pH, chemical composition, penetration magnitude, and critical shear stress were determined. The dried samples were examined using Fourier-transform infrared spectroscopy, and their microstructures were characterized. The characteristic property of the product developed was determined to be the presence of a relatively homogeneous fibrillar structure that promotes the functional capacity of the proteinoid-forming fibres in the compositions of foods from different groups.     

The role of carotenoids in consumer choice and the likely benefits from their inclusion into products for human consumption

To the consumer, appearance is one of the most important attributes affecting choice of purchase. For food, colour is ranked alongside freshness as one of the main criteria governing selection.Naturally occurring carotenoid pigments, such as astaxanthin and canthaxanthin, may be applied in animal feed so that the resulting food products are appealing to the consumer. Whilst arguably, these pigments may be seen to be of cosmetic value, astaxanthin and canthaxanthin are both known to exert benefits on animal health and welfare. Evidence suggests that carry-over of these pigments into the human food chain could also be beneficial to human health too.     

Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products

Twenty-one strains of the genus Lactobacillus and the genus Pediococcus, isolated from Polish raw fermented meat products, were examined for the potential probiotic properties: resistance to simulated gastric and intestine conditions, safety assessment, and antimicrobial properties. Strains were resistant to gastric enzymes and low pH (3–6 log CFU/mL decrease) and intestinal enzymes and bile salts (1–3 log CFU/mL decrease). Most strains were resistant to gentamycin, streptomycin, vancomycin, tetracycline, ciprofloxacin, and kanamycin. Three of them (Lb. brevis BAL1, BAL10, and KL5) produced β-glucuronidase, which excludes them from qualifying as safe. Seven strains had the ability to produce bacteriocins or bacteriocin-like substances. Overall, strains Lb. brevis SCH6, Pd. pentosaceus BAL6, and KL14 revealed selected superior characteristics (resistance to the gastrointestinal conditions, safety assessment, and antimicrobial properties) as compared to the other LAB strains investigated, which made them a viable bioprotective culture that can be inoculated in raw fermented meat products as starter cultures.     

Squamometry: a tool to move from exaggerated to more and more realistic application conditions for comparing the skin compatibility of surfactant-based products

Squamometry consists of sampling the most superficial layers of the stratum corneum by means of a sticky tape firmly pressed onto the skin. Harvested cells are stained and the intensity of staining is related to the level of skin surface alterations caused by surfactant-based products. This method is extremely sensitive and the current study demonstrates that, thanks to squamometry, product mildness can now be compared without causing skin irritation due to exaggerated application conditions. In a 15 minute patch test, squamometry assessments ranked a series of surfactants as expected from their known irritation potential, without causing clinical signs of irritation. Similarly, the counter-irritant effect of amphoteric and nonionic surfactants on the irritation potential of anionic surfactants was evidenced. In a 30 minute patch test, shampoos were ranked by squamometry as they were in a classical Soap Chamber Test (48 hours of application). Finally, four hand dishwashing liquids were tested for one week by consumers according to a procedure similar to normal usage of the products, and were classified by squamometry as they were in a previous Soap Chamber Test. In conclusion, this study suggests that squamometry is able to predict the skin compatibility of surfactant-based products even after very short and realistic application times to volunteers' skin. Providing further validation, this technique could allow a move to test conditions much closer to the normal usage procedure of the products, to design test protocols much more respectful of panelists' skin condition, and to get information on product tolerance very quickly.     

Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas

Sukako maacha, gnuchi, sidra and sukuti are traditional smoked and sun-dried fish products of the Eastern Himalayan regions of Nepal and India. A total of 40 samples of sukako maacha (14), gnuchi (6), sidra (10) and sukuti (10) were collected and were analysed for microbial load. Population of lactic acid bacteria (LAB) as well as aerobic mesophilic counts ranged from 4.7-8.3 to 5.1-8.5 log cfu g(-1), respectively. A total of 189 strains of LAB were isolated from sukako maacha, gnuchi, sidra and sukuti samples, out of which 171 strains were cocci and 15 strains, were heterofermentative lactobacilli. LAB were identified on the basis of phenotypic characters including API system as Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus plantarum, Leuconostoc mesenteroides, Enterococcus faecium, Enterococcus faecalis, Pediococcus pentosaceus and Weissella confusa. LAB strains produced a wide spectrum of enzymes. Some strains of LAB showed antagonistic properties against pathogenic strains. None of the strains produced biogenic amines in the method applied. This paper is the first report on the microbial composition, mostly lactic acid bacteria, of traditionally processed fish products of Eastern Himalayas.     

Use of octanoic acid as a postlethality treatment to reduce Listeria monocytogenes on ready-to-eat meat and poultry products

The antilisterial efficacy and organoleptic impact of an octanoic acid (OA)-based treatment for ready-to-eat (RTE) meat and poultry products were investigated. Whole-muscle and comminuted RTE products were inoculated with a five-strain mixture of Listeria monocytogenes. The OA treatments were applied to the surface of RTE products by dispensing a specific volume of solution directly into the final package prior to vacuum sealing. Once sealed, the vacuum-packaged RTE products containing OA were immersed in water heated to 93.3 degrees C (200 degrees F) for 2 s to effect adequate film shrinkage. Extending the time at which the packaged, treated RTE products were exposed to water heated to 93.3 degrees C was also evaluated with a commercial cascading shrink tunnel fitted with a modified drip pan. Once treated, RTE products were examined for survivor populations of L. monocytogenes after 24 h of storage at 5 degrees C. Sensory evaluation was conducted with a 60-member trained panel on 11 uninoculated, treated RTE products. The OA treatment of RTE products reduced L. monocytogenes numbers to between 0.85 log CFU per sample (oil-browned turkey) and 2.89 log CFU per sample (cured ham) when compared with controls. The antilisterial activity of OA was improved by increasing the duration of the heat shrink exposure. Specifically, reductions of L. monocytogenes ranged from 1.46 log CFU per sample (oil-browned turkey) to 3.34 log CFU per sample (cured ham). Results from the sensory evaluation demonstrated that 10 of the 11 treated RTE products were not perceived as different (P < or = 0.05) from the untreated controls. Panelists detected reduced (P < or = 0.05) smoke flavor intensity with treated mesquite turkey, although the treated product was viewed as acceptable. Results demonstrate the effectiveness of OA as a postlethality treatment meeting U.S. Food Safety and Inspection Service regulatory guidelines for RTE meat and poultry products with minimal impact on sensory quality.     

A clinical and histopathological comparison of the effectiveness of salicylic acid to a compound of inorganic acids for the treatment of digital dermatitis in cattle

Bovine digital dermatitis (DD) is a painful infectious disease, causing lameness, reduced animal welfare, and production losses in dairy herds. The main factors contributing to DD are an infection with Treponema spp. and poor hygiene. Topical treatment has primarily consisted of antibiotics; however, the demand for effective nonantibiotic alternatives is increasing. The objective was to evaluate the performance of 3 nonantibiotic topical treatments (salicylic acid and a compound of inorganic acids in a 20% solution and in a dry form) on DD in a commercial dairy herd. Within the 30-d test period, 42 DD lesions on 33 Holstein cows were assigned to receive 1 of the 3 treatments. Lesions were biopsied before and after treatment and were clinically evaluated 5 times. Improved lesions were clinically defined as either healed (regeneration of the skin) or healing (dry lesions covered by a scab). Unhealed lesions were defined as either active [with a raw, moist, strawberry-like (granulating) surface] or mature (with a raised papillomatous appearance). The effectiveness of treatment was evaluated histopathologically using the following scores: 0 (no spirochetes present), 1 (small number of spirochetes present in the epidermis), 2 (moderate number of spirochetes present and reaching an intermediary level in the epidermis), and 3 (large number of spirochetes present and reaching the deepest part of the epidermis or the superficial dermis). The improvement rate was 10/14 (71%) for salicylic acid, 11/15 (73%) for the inorganic acid solution, and 8/13 (62%) for the inorganic acid powder. The analysis showed no difference among treatments. The association between clinical score and histopathological score was determined by an odds ratio. The odds ratio of a healed lesion having spirochetes in the epidermis was 0.58 and that of an active DD lesion having spirochetes in the epidermis was 26.5.     

Effect of acid treatment on extraction yield and gel strength of gelatin from whiptail stingray (Dasyatis brevis) skin

Food Science and Biotechnology - Chemical properties of fish gelatins differ from those of conventional mammalian sources, representing an attractive technological alternative for the food...