Use of volatile compound metabolic signatures in poultry liver to back-trace dietary exposure to rapidly metabolized xenobiotics

The study investigated the feasibility of using volatile compound signatures of liver tissues in poultry to detect previous dietary exposure to different types of xenobiotic. Six groups of broiler chickens were fed a similar diet either noncontaminated or contaminated with polychlorinated dibenzo-p-dioxins/-furans (PCDD/Fs; 3.14 pg WHO-TEQ/g feed, 12% moisture), polychlorinated biphenyls (PCBs; 0.08 pg WHO-TEQ/g feed, 12% moisture), polybrominated diphenyl ethers (PBDEs; 1.63 ng/g feed, 12% moisture), polycyclic aromatic hydrocarbons (PAHs; 0.72 μg/g fresh matter), or coccidiostats (0.5 mg/g feed, fresh matter). Each chicken liver was analyzed by solid-phase microextraction - mass spectrometry (SPME-MS) for volatile compound metabolic signature and by gas chromatography - high resolution mass spectrometry (GC-HRMS), gas chromatography - tandem mass spectrometry (GC-MS/MS), and liquid chromatography - tandem mass spectrometry (LC-MS/MS) to quantify xenobiotic residues. Volatile compound signature evidenced a liver metabolic response to PAH although these rapidly metabolized xenobiotics are undetectable in this organ by the reference methods. Similarly, the volatile compound metabolic signature enabled to differentiate the noncontaminated chickens from those contaminated with PBDEs or coccidiostats. In contrast, no clear signature was pointed out for slowly metabolized compounds such as PCDD/Fs and PCBs although their residues were found in liver at 50.93 (±6.71) and 0.67 (±0.1) pg WHO-TEQ/g fat, respectively.     

Viability of Two Freeze-dried Strains of Bifidobacterium and of Commercial Preparations at Various Temperatures During Prolonged Storage

ABSTRACT: Viability of bifidobacteria in freeze-dried probiotic products at various temperatures during prolonged storage was assessed. Bifidobacterium longum 1941 and B. longum 536 were freeze-dried and capsules were manufactured. Five commercial probiotic capsule products were also tested. The capsules were stored at -18 °C, 4 °C, and 20 °C. Cell counts were enumerated using MRS-NNLP agar at 37 °C for 72 h under anaerobic conditions at 0, 1, 2, 5, and 8 mo (commercial capsules) and at 0, 1, 2, 5, 8, 11, 14, 17, and 20 mo (laboratory capsules). Storage at 20 °C showed the greatest decline in the viability of bifidobacteria, whereas that at -18 °C showed the least decrease.     

Nutritional and medicinal properties of underexploited legume trees from West Africa

Abstract

This review concerns three legume trees (family Fabaceae, subfamily Caesalpinioideae) from West Africa, namely Detarium microcarpum, Parkia biglobosa and Dialium guineense, and illustrates their nutritional value and therapeutic properties. These species are an important source of nutrition for West African populations, but their agricultural exploitation is still incomplete. The survey was conducted on Scopus, Web of Science, and Medline, using scientific and common English names of the species as keywords and then selecting papers related to nutritional and medicinal properties. Main food products are fruit pulp and seeds, though leaves can also be used. Most relevant dietary features are high protein, vitamin, and micronutrient contents. Various therapeutic and nutritional benefits of these plants have been documented by ethnobotanical and experimental studies, stimulating an interest for their possible use as functional food or drug sources. Most studied medicinal properties include antidiabetic and antimicrobial activities of D. microcarpum, cardiovascular protective and antidiabetic activities of P. biglobosa, and bilharzia-preventing molluscicidal activity of D. guineense. Phytochemical characterizations have revealed potential sources of active drugs, such as D. guineense saponins and D. microcarpum diterpenes. Scientific results support popular uses of these legume trees, indicating a prominent nutritional and health value.     

Influence of O2 on the quality of virgin olive oil during malaxation

The aim of this work was to investigate the effect of malaxation operating conditions on virgin olive oil quality. Legal, sensory and nutritional parameters of olive oil were evaluated by identifying the role played by enzymes. A comparison was made between oil obtained from a traditional malaxation plant and oil obtained from malaxation equipment (LOM) able to work at low oxygen level and temperature. Research results showed that, during malaxation, oxygen had an effect on both phenolic compounds and fatty acids, mainly favouring enzyme phenomena. Malaxation at a low oxygen level was found to be selective for the formation of both phenolic and C₆ compounds. Oil obtained from malaxation LOM equipment was shown to be richer in both aldehydes such as trans‐2‐hexenal and phenolic compounds than oil obtained from traditional processing. Copyright © 2006 Society of Chemical Industry     

Heat-treated wood as chromium adsorption material

Heavy metals adsorption with lignocellulosic materials has been heavily researched in the last years. Since heat activation has been used with good results to increase the adsorption capacity of some materials, heat-treated wood might be a better adsorbent. This hypothesis is the basis of the present study. The adsorption tests were made with powdered pine wood, heat-treated at 190–210?°C. All the heat-treated samples showed a significantly higher adsorption compared to untreated wood. The maximum adsorption was obtained at pH 3 for heat-treated wood at 210?°C. The kinetics of the adsorption process fitted a pseudo-second-order reaction (R² 0.990–0.996). Adsorption fitted well both the Langmuir and the Freundlich model, but the Freundlich model presented higher R² (0.988–0.998). The q_max values estimated by the Langmuir plotting were in the range 15.6–19.4 mg/g and the n values from Freundlich isotherms between 1.87 and 2.39. Heat-treated wood was a better adsorption material than untreated wood for chromium adsorption. This can be a good application for the sawdust produced by the processing of heat-treated wood at primary and secondary wood processing mills or for the recycling of heat-treated wood at the end of product life.     

Simulation of vacuum distillation to produce alcohol-free beer

Several processes have been developed for producing alcohol-free beer while maintaining desirable sensory characteristics. One of the most popular thermal processes used is distillation, where not only ethanol but volatile aromatic components are partly or completely removed from the beer. Based on data from the literature and using the Aspen Plus simulator, this study evaluates and compares the aroma profiles of alcohol-free beers obtained by continuous vacuum distillation with different pressures and processes. Three processes were simulated at pressures of 60, 102, and 200 mbar. The first (Process A) was a standard continuous vacuum distillation, where the bottom product was an alcohol-free beer. In the second (Process B), the bottom product was blended with a standard beer that had not undergone any thermal process. In the third (Process C), part of the top stream was mixed with the bottom product. This study considered eight major compounds in beer: ethanol, propanol, isobutanol, 2-methyl-1-butanol, 3-methyl-1-butanol, ethyl acetate, diacetyl and isoamyl acetate. The three simulated pressure ranges showed similar results, indicating that reducing the pressure below 200 mbar did not improve separation. Further, vacuum distillation did not remove diacetyl from the beer. Processes B and C resulted in beer that was richer in flavour compounds. Furthermore, when these processes were compared to Process A, the concentration of esters was markedly higher. © 2019 The Institute of Brewing & Distilling     

Numerical model of a planar jet wiping system for continuous strip lines

Journal of Mechanical Science and Technology - The present study focuses on the numerical modelling of gas-jet wiping process. Many processes involving liquids are necessary during steel...     

Colloidal thiophosphorus calcium salt as antiwear additive

This paper describes the synthesis of an oil-soluble colloidal calcium thiophosphate by a direct route. It consists of the reaction of calcium oxide or hydroxide with tetraphosphorus decasulphide and water in the presence of a surfactant such as a calcium alkylaryl sulphonate in an organic medium. Reaction and micellisation occurred simultaneously according to a one-step process. The product is characterised by a high calcium, phosphorus and sulphur content. The colloidal nature of the product has been confirmed by dialysis. The ³¹P-NMR spectrum showed signals characteristic of a blend of different calcium thiophosphates, plus calcium phosphate. The product could be defined as a core of different calcium (thio)phosphates surrounded by a calcium alkylaryl sulphonate shell, according to a reverse micelle type association in oil. This compound was evaluated as an antiwear additive in a 130 Neutral Solvent mineral oil by anti-wear and extreme-pressure four-ball tests. The extreme-pressure characteristics depend on the concentration of mineral colloidal core in oil. The antiwear properties are a function not only of the concentration, but also of the colloidal core/surfactant shell ratio. Thermogravimetric analysis of these colloidal species shows a weight loss in the 350°C to 450°C range, due to surfactant degradation. The further evolution of weight loss up to 900°C demonstrates the high thermal stability of the colloidal calcium (thio)phosphate core.     

Glial Modulation of Energy Balance: The Dorsal Vagal Complex Is No Exception

The avoidance of being overweight or obese is a daily challenge for a growing number of people. The growing proportion of people suffering from a nutritional imbalance in many parts of the world exemplifies this challenge and emphasizes the need for a better understanding of the mechanisms that regulate nutritional balance. Until recently, research on the central regulation of food intake primarily focused on neuronal signaling, with little attention paid to the role of glial cells. Over the last few decades, our understanding of glial cells has changed dramatically. These cells are increasingly regarded as important neuronal partners, contributing not just to cerebral homeostasis, but also to cerebral signaling. Our understanding of the central regulation of energy balance is part of this (r)evolution. Evidence is accumulating that glial cells play a dynamic role in the modulation of energy balance. In the present review, we summarize recent data indicating that the multifaceted glial compartment of the brainstem dorsal vagal complex (DVC) should be considered in research aimed at identifying feeding-related processes operating at this level.