Determination of glycated and acetylated hemoglobins in cord blood by time-of-flight mass spectrometry

The characterization of cord blood hemoglobin at the molecular level is a daunting challenge because hemoglobin F (HbF) and hemoglobin A (HbA) coexist in neonatal blood. We developed and validated a method using electrospray time-of-flight mass spectrometry (ES-TOF-MS) that measures, in a single analysis, relative levels of glycated and acetylated hemoglobin and allows the calculation of relative proportions of HbA, HbF(0), and HbF(1) in cord blood. Specific sections of acquired spectra were deconvoluted using a maximum entropy-based approach to true mass scale spectra. Mass precisions were less than 3 ppm with similar accuracies. Intra-interday precisions for α- and γ-chain glycation levels were 2.10%/3.72% and 2.75%/6.79%, respectively. The linearity of the α-chain glycation response was excellent (r(2) = 0.9990). We performed sample analysis on 39 cord blood specimens and found that the glycated α- and γ-chain levels were 2.27 ± 0.21% and 2.38 ± 0.29%, respectively, while the acetylated (G)γ and (A)γ-chain levels were 8.48 ± 0.53% and 7.14 ± 0.74%, respectively. We observed three types of HbF distinguishable by the intensities of γ-chain variants. Two-thirds of cord blood specimens were classified as HbF(I) with an intensity ratio (G)γ/(A)γ of 1.90 ± 0.12. For HbF(II) type (10/39 neonates), the intensity ratio of (G)γ/(A)γ was 3.71 ± 0.28. For three neonates with HbF(III), no (A)γ-chain was detected.     

Isotachophoretische Bestimmung von Konservierungsstoffen

Zusammenfassung Die Konservierungsstoffe Sorbinsäure, Benzoesäure, PHB-Ester und Propionsäure können nebeneinander in einem Analysengang nach einer isotachophoretischen Trennung auf Grund ihrer unterschiedlichen Beweglichkeiten quantitativ bestimmt werden. Störende Lebensmittelinhaltsstoffe (Lipide) werden vor der eigentlichen Bestimmung durch Äther-Extraktion unter Verwendung von Extrelut-Säulen entfernt. Der hier mitgeteilte Analysengang zeichnet sich nach unserer Erfahrung durch einen geringen zeitlichen Aufwand bei gleichzeitig hohen Wiederfindungsraten aus. Zumindest bei den von uns untersuchten Lebensmittelgruppen konnte eine Störung der quantitativen Bestimmung durch Begleitsubstanzen nicht beobachtet werden. Der erfaßte Bereich ist groß und bestreicht praktisch das ganze Konzentrationsgebiet, in dem Konservierungsstoffe üblicherweise angewendet werden.

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Isotachophoretic determination of preservatives

Summary The preservatives sorbic acid, benzoic acid, methyl-, ethyl-, propylester of p-hydroxybenzoic acid and propionic acid can be determined quantitatively in one step by isotachophoretic separation based on the different electrophoretic mobilities of these compounds. The determination involves a direct extraction step in the so called Extrelut-columns, where the preservatives are separated from the food sample, mainly from the lipid phase. The whole analysis procedure is short and recoveries for the preservatives in the samples tested are very good. There is no interference by other substances and the range of concentrations for which a determination is possible is large and encompasses virtually all concentrations used in commercial practices.

     

Differentiated Patterns of Legume Sensitisation in Peanut-Allergic Patients

Patients with peanut allergy are often serologically sensitised to other legumes. If primary peanut allergy was contracted, secondary allergies to other legume plants may develop. The cross-sensitisation implies an enhanced risk of food-related anaphylaxis for the patients even if its clinical relevance is under discussion. In the present study, 32 patients with anti-peanut immunoglobulin E-levels (IgE) of at least class 1 according to the ImmunoCap™ classification system were included. The patients had been referred to the Norwegian National Register and Reporting System for Severe Allergic Reactions to Food with histories of anaphylaxis by the consumption of legume-containing foods. The patient sera were analysed for IgE that reacted to peanut (Arachis hypogea), soybean (Glycine max), pea (Pisum sativum), lupin (Lupinus albus) and fenugreek (Trigonella foenum graecum). Immunoblot experiments were performed using extracts of in total eight different legume plants. IgE measurements and blot analyses revealed differentiated patterns of legume sensitisation. One third of the patients had anti-peanut IgE class 4 to 6. In contrast, just one patient had specific IgE higher than class 4 to respectively pea, soybean and fenugreek. However, ten patients had elevated anti-fenugreek IgE (≥class 3), significantly more than for the other legumes. The second highest levels were found for soybean, followed by pea and lupin. The immunoblots showed particularly strong IgE binding to proteins at 12, 22, 30, 36 and 50 kDa for all legumes, indicating that the major peanut allergens Ara h 1, Ara h 2 and Ara h 3 are strong candidates for causing cross-sensitivity.     

Antibiotic susceptibility testing of Bifidobacterium thermophilum and Bifidobacterium pseudolongum strains: broth microdilution vs. agar disc diffusion assay

There is urgent need for having available suitable methods and data regarding the susceptibility levels of antibiotic resistant and sensitive strains of bifidobacteria. Based on a defined standard operation procedure, agar disc diffusion and broth microdilution were compared in order to evaluate the antimicrobial susceptibility profiles of 82 B. pseudolongum and 80 B. thermophilum strains mainly originating from the meat production chain. The methods that were assessed showed interpretable agreement within this study. The disc diffusion zone diameters are highly reproducible making the method a useful alternative to broth microdilution for antimicrobial susceptibility screening of bifidobacteria.     

Antibiotic susceptibility of Bifidobacterium thermophilum and Bifidobacterium pseudolongum isolates from animal sources

The widespread use of antimicrobial substances has led to resistant populations of microorganisms in several ecosystems. In animal husbandry, the application of antibiotics has contributed to resistance development in pathogenic and commensal bacteria. These strains or their resistance genes can be spread along several ecological routes, including the food chain. Antibiotic resistance is important in terms of the safety of industrial strains, such as probiotics for food and feed. Bifidobacterium thermophilum and Bifidobacterium pseudolongum are known to comprise the major part of the bifidobacterial microbiota in the gut and feces of cattle and pigs. In this study, the antimicrobial susceptibility in bifidobacterial isolates of these species was investigated. Isolates from the beef and pork production chain were identified and typed to strain level, and the antimicrobial susceptibility level was tested to a set of antibiotics. Isolates with low susceptibility levels were screened by PCR for already described resistance genes. Strains atypically resistant to clindamycin, erythromycin, and tetracycline were determined. The resistance genes tet(O), tet(W), and erm(X) were detected in the bifidobacterial species that were examined.     

Characterization of Chemically and Thermally Treated Oil‐in‐Water Heteroaggregates and Comparison to Conventional Emulsions

Heteroaggregated oil‐in‐water (O/W) emulsions formed by targeted combination of oppositely charged emulsion droplets were proposed to be used for the modulation of physical properties of food systems, ideally achieving the formation of a particulate 3‐dimensional network at comparably low‐fat content. In this study, rheological properties of Quillaja saponins (QS), sugar beet pectin (SBP), and whey protein isolate (WPI) stabilized conventional and heteroaggregated O/W emulsions at oil contents of 10% to 60% (w/w) were investigated. Selected systems having an oil content of 30% (w/w) and different particle sizes (d₄₃ ≤ 1.1 or ≥16.7 μm) were additionally subjected to chemical (genipin or glutaraldehyde) and thermal treatments, aiming to increase network stability. Subsequently, their rheological properties and stability were assessed. Yield stresses (τ₀) of both conventional and heteroaggregated O/W emulsions were found to depend on emulsifier type, oil content, and initial droplet size. For conventional emulsions, high yield stresses were only observed for SBP‐based emulsions (τ₀,_SBP approximately 157 Pa). Highest yield stresses of heteroaggregates were observed when using small droplets stabilized by SBP/WPI (approximately 15.4 Pa), being higher than those of QS/WPI (approximately 1.6 Pa). Subsequent treatments led to significant alterations in rheological properties for SBP/WPI systems, with yield stresses increasing 29‐fold (glutaraldehyde) and 2‐fold (thermal treatment) compared to untreated heteroaggregates, thereby surpassing yield stresses of similarly treated conventional SBP emulsions. Genipin‐driven treatments proved to be ineffective. Results should be of interest to food manufacturers wishing to design viscoelastic food emulsion based systems at lower oil droplet contents.     

Electricity and water consumption for laundry washing by washing machine worldwide

Washing laundry is one of the most widespread housework in the world. Today, washing machines do this work in many private households, using water, electricity, chemical substances, and process time. Although energy efficiency is in the focus of many regulations which have already achieved significant improvements, the question remains, how relevant these processes are in terms of the absolute impact on resources and whether there are possibilities to improve even further by looking abroad. This survey, which is based on published data, compares the energy and water consumption for automatic laundry washing in an average private household with the total energy and water consumption of private households. Only little data are available on resource consumption for laundry washing and reliable figures based on in-use measurements are hard to obtain. But although some of the data in this report are poor, this is the first work that tries to elucidate the contribution of automatic laundry washing to the total electricity and water consumption of households in selected countries worldwide. The report estimates the resource consumption of roughly 590,000,000 washing machines in 38 countries with about 2.3 billion people, which is about one third of the world population. The results of this work show that laundry washing in private households is done with quite different amounts of electricity and water in different parts of the world both in absolute and relative comparison to the overall household consumption. But due to different consumer habits in dealing with the achieved washing performance in the different global regions, the best practice in washing laundry in a most sustainable way cannot be determined yet. Further research is needed to form a basis for a most sustainable development of resource consumption in private households.