Occurrence of deoxynivalenol and its 3-β-D-glucoside in wheat and maize

Deoxynivalenol-3-β-D-glucoside (D3G), a phase II plant metabolite of the mycotoxin deoxynivalenol (DON), occurs in naturally Fusarium-contaminated cereals. In order to investigate the frequency of occurrence as well as the relative and absolute concentrations of D3G in naturally infected cereals, 23 wheat samples originating from fields in Austria, Germany and Slovakia as well as 54 maize samples from Austrian fields were analysed for DON and D3G by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Both analytes were detected in all the 77 field samples. DON was found at levels from 42 to 4130 ng g^?1 (977 ± 1000 ng g^?1 on average). The D3G concentrations in all cereal samples were in the range 10–1070 ng g^?1 (216 ± 253 ng g^?1 on average), corresponding to about 5–46 mol% of their DON concentrations (15 ± 8 mol% on average).     

Occurrence of α- and β-nortestosterone residues in the urine of injured male cattle

The administration of anabolic steroids, for the purposes of growth promotion, to food-producing animals is banned in the EU. Among the compounds covered by this prohibition is ß-nortestosterone (β-NT). This hormone is known to occur naturally in stallions and boars, and its main bovine metabolite, α-nortestosterone (α-NT), occurs naturally in pregnant cows and neonatal calves. However, neither compound is believed to occur naturally in male cattle. During 2006, the presence of α-NT and, on occasion, β-NT was confirmed in male cattle (bulls and steers) slaughtered in Northern Ireland on welfare grounds, as a result of acute injury. Subsequent investigations revealed no evidence of abuse at any of the farms involved and revealed that the phenomenon also occurred in three other regions of the EU, in similarly injured animals. A hypothetical link to release of the adrenal steroid, dehydroepiandrosterone (DHEA), in response to the stress of the injury was tested. Following the intravenous administration of DHEA to two normal steers, β-NT (but not α-NT) was confirmed in the urine of one steer. Thus, it may be concluded that both β-NT and, by implication, α-NT can occur naturally in male cattle (or a specific cohort thereof) in contrast to previously accepted scientific knowledge.     

Degradation of γ- and α-tocopherol and formation of 5-nitro-γ-tocopherol induced by peroxynitrite in liposomes and skeletal muscle

Peroxynitrite, formed from the reaction between nitric oxide and superoxide, can participate in free radical-mediated reactions with cellular components in muscle to (1) initiate lipid oxidation via the production of lipid hydroperoxides, and (2) produce novel nitrated products. 5-Nitro-γ-tocopherol (NGT) is formed by the electrophilic substitution reaction between peroxynitrite and γ-tocopherol. The objective of this research was to examine the utility of NGT as a lipid-phase, peroxynitrite-specific biomarker in muscle foods. NGT was detected when exogenous peroxynitrite was added to liposomes containing γ-tocopherol and homogenates from chicken dark and turkey light muscle with added γ-tocopherol. Detectable levels of NGT were not observed in either minced turkey light muscle stored at -20?°C or chicken dark muscle stored at 4?°C. These results suggest that NGT is not a suitable biomarker to confirm the presence of endogenously produced peroxynitrite in muscle foods.     

Effects of pH and ionic strength of NaCl on the stability of diacetyl and (-)-α-pinene in oil-in-water emulsions formed with food-grade emulsifiers

The aim of the present study was to assess the influence of pH (3, 7 and 9) as well as ionic strength of NaCl (0mmol/l, 100mmol/l, 200mmol/l and 400mmol/l) on the retention and release characteristics of diacetyl and (-)-α-pinene in oil-in-water (o/w) emulsions prepared with dried egg yolk (DEY) or starch sodium octenylsuccinate (SOE). Increase of pH from 3 to 9 progressively enhanced retention of diacetyl in emulsions prepared with both DEY and SOE. Whereas, in samples flavoured with (-)-α-pinene, the highest and lowest retention time-courses were detected at pH 9 and pH 7 as well as pH 7 and pH 3 regarding emulsions prepared with DEY as well as SOE, respectively. With increasing salt concentration, the retention of diacetyl was decreased, irrespectively of the applied emulsifier type, whereas generally opposite effects were observed in the case of (-)-α-pinene. The parameters of release characteristics i.e., release rate constants (k) and release mechanism factors (n), were calculated using Avrami's equation. ANOVA revealed significant effects (p<0.001) of pH and NaCl concentration on k parameters, whereas relationship between applied environmental conditions and n factors was dependent on hydrophobicity of the odourant. Sensory evaluation revealed higher correlation values between odour intensity and aroma compound concentration in emulsions aromatized with (-)-α-pinene than with diacetyl.     

Effect of κ- and λ-Carrageenans as Fat-Replacers in Low-Fat Oaxaca Cheese

A mixture design approach was employed to determine the effect of κ - and λ-carrageenans of Oaxaca cheese fat reduction on melting (Schreiber and Melt Area), color, protein, moisture, and yielding. Melting was affected mainly by the fat content, but κ -carrageenan seems to improve this property. Color was affected by fat content, with a relatively profiting effect of λ-carrageenan, related to higher moisture content and higher cheese yielding. Incorporation of low concentrations of carrageenans allowed a considerable fat reduction with no detrimental effect on Oaxaca cheese overall quality.     

High pressure homogenization increases the in vitro bioaccessibility of α- and β-carotene in carrot emulsions but not of lycopene in tomato emulsions

Abstract: The correlation between food microstructure and in vitro bioaccessibility of carotenes was evaluated for tomato and carrot emulsions (5% olive oil) subjected to high pressure homogenization (HPH) at varying degrees of intensity. The aim was to investigate whether additional mechanical disruption of the food matrix could be utilized to further increase the carotene bioaccessibility of an already pre‐processed material. The carotene bioaccessibility of the samples was measured after simulated in vitro digestion, carotene release to the oil phase was estimated by Confocal Raman spectroscopy and, to measure active uptake of carotenes, Caco‐2 cells were incubated with the digesta of selected samples. HPH did not notably affect the retention of carotenes or ascorbic acid but significantly increased both the release and micellar incorporation of α‐ and β‐carotene in carrot emulsions 1.5‐ to 1.6‐fold. On the other hand, in vitro bioaccessibility of lycopene from tomato was not increased by HPH under any of the conditions investigated. Instead, the results suggested that lycopene bioaccessibility was limited by a combination of the low solubility of lycopene in dietary lipids and entrapment in the cellular network. Carotene uptake by Caco‐2 cells appeared to be mainly dependent upon the carotene concentration of the digesta, but cis‐trans isomerization had a significant impact on the micellarization efficiency of carotenes. We therefore conclude that HPH is an interesting option for increasing the bioaccessibility of carotenes from fruits and vegetables while maintaining a high nutrient content, but that the results will depend on both food source and type of carotene. Practical Application: A better understanding of the correlation between the processing of fruits and vegetables, microstructure and nutrient bioaccessibility can be directly applied in the production of food products with an increased nutritional value.     

Effect of (−)- and (+)-methyl jasmonate on the bioformation of aroma-active esters in strawberry fruits

The effect of (−)- and (+)-methyl jasmonate on the bioformation of selected volatile esters in strawberry was evaluated. To that end, post-harvest treatments of strawberry fruits with (−)- and (+)-methyl jasmonate vapors were accomplished. The selected esters were ethyl 2-methyl butanoate, isoamyl acetate, ethyl hexanoate and hexyl acetate. The results obtained were compared with those provided by the treatment of strawberries with the commercial racemic mixture, i.e., (−/+)-methyl jasmonate. In addition, untreated samples were analyzed to be used as a control. Although the target esters were differently affected by the three treatments depending on the ester considered, a general trend could be observed. The levels of ethyl 2-methyl butanoate and isoamyl acetate decreased significantly with respect to the control sample with both (−)-methyl jasmonate and (+)-methyl jasmonate treatments. However, the variation in the concentrations of ethyl hexanoate and hexyl acetate depended on whether the (−)- or the (+)-enantiomer of methyl jasmonate was used in the treatment. These results reflect different activity of both methyl jasmonate enantiomers on the enzymes regulating strawberry ester biosynthesis. The application of methyl jasmonate enantiomers is here proposed as a possible mean to minimize strawberry aroma alterations and/or losses during post-harvest and storage.     

Extractability and evaluation of α-galactosides of sucrose in leguminous seeds

The levels of sucrose and α-galactosides of sucrose in a range of leguminous seeds extracted by various procedures and analysed by the gel-permeation technique are reported. Cowpeas contained the highest levels of α-galactosides, dry weight basis, the lowest levels being recorded in chickpeas. Levels in lupins are almost comparable with soybeans and intermediate quantities have been measured in adzuki beans. All the legumes examined contained varying amounts of α-galactoside-hydrolysing enzyme (α-galactosidase EC 3.2.1.22) and the defatting process has no effect on its activity. No hydrolysis of these oligomers due to the extraction technique has been observed, except in one procedure. Conditions of cultivation may have been responsible for anomalies in the values of these oligomers observed by various investigators within the same variety and species of a leguminous seed.     

Carbohydrate and protein sources influence the induction of α- and β-galactosidases in Lactobacillus reuteri

The induction of α- and β-galactosidases in six strains of Lactobacillus reuteri (L. reuteri) by six carbohydrate sources and four protein sources was studied. L. reuteri grown on raffinose had the highest α-galactosidase activity (10.55 Gal U/ml), while lactose exhibited the highest β-galactosidase activity (43.82 Gal U/ml) when compared to other carbohydrate sources. L. reuteri grown on yeast extract exhibited the highest α- and β-galactosidases activity (15.27 and 12.88 Gal U/ml, respectively) when compared to other protein sources. MF14C and SD2112 grown on raffinose had the highest α-galactosidase activity (14.75 and 14.18 Gal U/ml, respectively) followed by CF2-7F (13.38 Gal U/ml). CF2-7F grown on lactose had the highest β-galactosidase activity (82.01 Gal U/ml). SD2112, MM2-3 and CF2-7F grown on yeast extract (20.96, 19.67, 19.67 Gal U/ml, respectively) showed the highest α-galactosidase activity. MM2-3 and CF2-7F grown on yeast extract showed the highest β-galactosidase activity (18.1 and 17.59 Gal U/ml, respectively). Raffinose and lactose were the best carbohydrate sources to produce α- and β-galactosidases, respectively. Yeast extract was the best protein source to produce both enzymes and CF2-7F strain was the best producing strain on all tested conditions.     

Influence of α-, γ-, and δ-tocopherol on the radiation induced formation of peroxides in rapeseed oil triacylglycerols

The effect of α-, γ-, and δ-tocopherols (enrichment: 1000 ppm) on the peroxide formation in rapeseed oil triacylglycerols (RSOTG) was evaluated. The oxidation process was initiated by gamma-irradiation with doses of 4 and 10 kGy. Whereas a pronounced antioxidant effect was observed for γ- and δ-tocopherol (sequence: δ- > γ-tocopherol), the inhibition extent of α-tocopherol was insignificant.     

The role of processing and matrix design in development and control of microstructures in dairy food production—a survey

New options to process dairy products by means of new single unit operations or combinations thereof are presented. The innovative possibilities discussed in this paper mainly refer to novel ways of influencing product microstructures or textures as perceived during consumption, by means of contributions of single molecule fractions of complex systems derived from membrane fractionation techniques. In addition, options to integrate physiologically active components which also have a structure forming effect in fermented or other dairy products are highlighted. Alternatives derived from thermal, mechanical and enzymatic processing and from fractionation techniques by means of membranes are presented which can be exploited for fractionation and compositional matrix design of dairy products.     

High performance liquid chromatography method for the simultaneous determination of α-, γ- and δ-tocopherol in vegetable oils in presence of hexadecyltrimethylammonium bromide/n-propanol in mobile phase

A rapid methodology by RP-HPLC, 10 min of total analysis time, for the analysis of α-, γ- and δ-tocopherol in vegetable oils, in presence of retinol, retinyl acetate and α-tocopherol acetate was developed. Hexadecyltrimethylammonium bromide 0.1 M/n-propanol 65% (v/v) are used as mobile phase. Tocopherols were detected using UV and fluorescence detection. The quantification limits for α-, γ- and δ-tocopherols were 0.28, 0.12 and 0.23 mg L⁻¹, respectively. The method yielded satisfactory results when it was applied to vegetable oils and thus, it is suitable for their quality control.     

Extracts of edible and medicinal plants in inhibition of growth, adherence, and cytotoxin production of Campylobacter jejuni and Campylobacter coli

Abstract: Campylobacter spp. is recognized as one of the most common cause of food‐borne bacterial gastroenteritis in humans. Campylobacter infection causes campylobacteriosis, which can range from asymptomatic to dysentery‐type illnesses with severe complications, such as Guillian‐Barre syndrome. Epidemiological studies have revealed that consumption of poultry products is an important risk factor of this disease. Adherence and cytotoxic activity of the bacteria to host mucosal surfaces have been proposed to be critical steps in pathogenesis. Innovative tools for controlling Campylobacter, such as natural products from plants, represent good alternatives for use in foods or as therapeutic agents. In this study, 28 edible or medicinal plants species were analyzed for their bactericidal effects on the growth of Campylobacter jejuni and C. coli. The extracts of Acacia farnesiana, Artemisia ludoviciana, Opuntia ficus‐indica, and Cynara scolymus were the most effective against these microorganisms at minimal bactericidal concentrations (MBCs) of 0.3, 0.5, 0.4, and 2.0 mg/mL, respectively. No effect on growth was detected with lower concentrations of extract (25%, 50%, or 75% of the MBC) added to the media. The effect of each extract (75% of the MBC) on adherence and cytotoxicity of C. jejuni and C. coli was evaluated in Vero cells. Adherence of Campylobacter to Vero cells was significantly affected by all the extracts. Cytotoxic activity of bacterial cultures was inhibited by A. farnesiana and A. ludoviciana. These plant extracts are potential candidates to be studied for controlling Campylobacter contamination in foods and the diseases associated with this microorganism. Practical Application: Innovative tools for controlling Campylobacter, such as natural products from plants, represent good alternatives for use in foods or as therapeutic agents. The extracts of Acacia farnesiana, Artemisia ludoviciana, Opuntia ficus‐indica, and Cynara scolymus were the most effective against these microorganisms. Adherence and cytotoxic activity of the bacteria to host mucosal surfaces which are critical steps in pathogenesis were decreased by these extracts. Our results point to these plants as potential candidates for the control of Campylobacter contamination in foods, the treatment of the diseases associated with this microorganism, and as feed supplements to reduce on‐farm prevalence of Campylobacter.     

Uptake of α-tocopherol in porcine plasma and tissues

The effect of feeding α-tocopheryl acetate to pigs on the rate and extent of uptake of α-tocopherol in various tissues was investigated. The rate of iron ascorbate-induced lipid peroxidation was also studied. One hundred and eight Landrace × Large White pigs were assigned at random to one of the following barley-based diets: 20 mg α-tocopheryl acetate/kg feed for up to 126 days; 20 mg/kg feed to day 91, followed by 200 mg/kg feed to day 126, or 200 mg/kg feed for up to 126 days: Pigs from each group were slaughtered at specified intervals. For pigs fed the diet supplemented with 200 mg α-tocopheryl acetate/kg feed, α-tocopherol levels increased with increasing supplementation time up to day 126 in all tissues studied. The highest levels of α-tocopherol were observed in kidney fat and subcutaneous fat (inner layer) followed by subcutaneous fat (outer layer), liver, lung, heart, kidney, with muscle and brain containing approximately the same level. The α-tocopherol concentrations in all tissues examined, from pigs fed 200 mg α-tocopheryl acetate/kg feed from weaning to day 126 were greater than those fed the supplemented diet for 35 days. Iron-induced lipid peroxidation was reduced by dietary α-tocopheryl acetate supplementation, and muscle samples from pigs supplemented for 126 days were significantly (p < 0.05) less susceptible to peroxidation compared to muscle from pigs fed the same supplemented diet for 35 days.     

Rapid determination of α-tocopherol in muscle and adipose tissues of pork

A fast, sensitive and reproducible method for the analysis of -tocopherol in pork tissues is presented. It combines saponification of the tissue and -tocopherol extraction in a single vessel, followed by HPLC separation and fluorescence detection. Added -tocopherol was recovered quantitatively. The reduction of lipid peroxides with potassium iodide before the saponification step did not alter the amounts of -tocopherol detected. Membranebound -tocopherol was not oxidized by lipid peroxides during the procedure. The coefficient of variation of -tocopherol analysed using this method was ±4.2% for muscle and ±2.5% for adipose tissues.

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Methode zur schnellen Bestimmung von -Tocopherol in Muskel- und Fettgeweben des Schweines

Zusammenfassung Es wird eine schnelle, empfindliche und reproduzierbare Methode zur Bestimmung von -Tocopherol im Schweinefleisch vorgestellt. Die Methode verbindet die Verseifung des Gewebes und die Extraktion in einem Gefäß. Nach HPLC-Abtrennung wird das -Tocopherol mit einem Fluoreszenzdetektor bestimmt. Zugesetztes -Tocopherol wurde quantitativ wiedergefunden. Die Reduktion der Lipidperoxide mit Kaliumjodid vor der Verseifung hatte keinen Einfluß auf die im Gewebe bestimmten -Tocopherolgehalte. Das membrangebundene -Tocopherol wird während der Bestimmung nicht durch Lipidperoxide oxidiert. Der Variationskoeffizient der Methode lag für Muskelgewebe bei ±4,2% und für Fettgewebe bei ±2,5%.

     

Analysis of preference and satisfaction of cashmere products in China北大核心

This survey was data from the national economic research team with industry technology system of sheep industry of 16 city, 11 counties of countrywide consumer in 2013 February. Through the analysis of cashmere products in China consumer preferences and satisfaction of cashmere products, we can understand the actual situation of our country's cashmere products consumption, and promote the development of cashmere products consumption. The results show that; the majority of consumer preference pure cashmere, cashmere products more than half of the consumers buy the cashmere content of more than seventy percent; the majority of consumers to accept the cashmere sweater for the price of 2000 yuan, 2000 yuan more than the consumer of the cashmere sweater acceptable proportion is very small; In addition, consumers pay more attention to comfort, price, warmth retention property of cashmere sweater.     

Genetic variants of bovine β- and κ-casein result in different immunoglobulin E-binding epitopes after in vitro gastrointestinal digestion

Immunoglobulin E-mediated allergy to cow milk is a common allergy in industrialized countries, mainly affecting young children and infants. β-Casein (CN) and κ-CN belong to the major allergens in cow milk. Within these milk proteins, genetic polymorphisms occur, which are characterized by substitutions or deletions of AA, resulting in different variants for each protein. Until now, these variants have not been considered when discussing the allergenic potential of bovine milk. In this study, the focus was placed on the arising peptide pattern after in vitro gastrointestinal digestion of several β- and κ-CN variants to determine resistant fragments containing IgE-binding epitopes and to identify potential differences between these variants. β-Casein A¹, A², and B, as well as κ-CN A, B, and E, were separated and isolated from milk of cows homozygous for these variants and digested with an in vitro gastrointestinal digestion model. The resulting peptides were identified using mass spectrometry and compared with previously determined epitopes. Seven β-CN and 4 κ-CN peptides, common in all β- or κ-CN variants, remained of sufficient size to harbor IgE-binding epitopes. In addition, some peptides and, consequently, epitopes differ from each other due to the AA substitution occurring in the individual variants. The distinct peptides AA 108 to 129 of β-CN A¹ and A², AA 103 to 123 of β-CN B, as well as AA 59 to 72, AA 59 to 80, and AA 58 to 80 of all 3 β-CN variants correspond to the IgE-binding epitopes AA 107 to 120 and AA 55 to 70, respectively. In κ-CN, the 2 variant-specific peptides AA 136 to 149 (κ-CN A, E) and AA 134 to 150 (κ-CN B) are congruent with the IgE-binding epitope AA 137 to 148. The present study shows that genetic polymorphisms affected the arising peptide pattern of the caseins and thus modifications in the IgE-binding epitopes occurred. As a consequence, the casein variants could show differences in their allergenicity. Studies investigating the allergenic potential of these different peptides are currently in progress.