A comparative study of the antithrombotic effect through activated endothelium of garlic powder and tomato extracts using a rodent model of collagen and epinephrine induced thrombosis

Food Science and Biotechnology - In this study, garlic powder, tomato extract and a mixture of both were analyzed for anti-thrombotic effects using a collagen and epinephrine induced thrombosis...     

Coexpression of platelet-derived growth factor receptor alpha and fetal liver kinase 1 enhances cardiogenic potential in embryonic stem cell differentiation in vitro

Nascent mesodermal cells derived from EB5 embryonic stem (ES) cells were sorted in terms of cardiogenic potential on the basis of their expression levels of platelet-derived growth factor receptor alpha (PDGFRalpha) and fetal liver kinase 1 (Flk-1). The sorted cells were cocultured with OP9 stromal cells to induce terminal differentiation into contractile cardiac colonies. A significant number of cardiac colonies were found in the Flk-1+/PDGFRalpha+ fraction. The enrichment double-positive fraction produced approximately fivefold more cardiac colonies than the Flk-1+/PDGFRalpha- fraction and 10-fold more than the Flk-1-/PDGFRalpha+ fraction. To investigate the involvement of these markers in embryonic cardiogenesis, the cells that disseminated from the E7.5-7.75 embryos were fractionated and seeded on OP9 cells. The cardiogenic potential was markedly enhanced in the Flk-1+/PDGFRalpha+ fraction. These results suggest that some of the precursor cells coexpressing these markers are selectively involved in cardiogenic events, and that the identification of ES-cell-derived precursors with these markers will contribute to the effective production of cardiomyocytes for cell therapies.     

Effect of UV-C irradiation on inactivation of Aspergillus flavus and Aspergillus parasiticus and quality parameters of roasted coffee bean (Coffea arabica L.)

ABSTRACT

This study investigated the antifungal effect of ultraviolet-C (UV-C) against Aspergillus flavus and Aspergillus parasiticus on roasted coffee beans. Also, any changes in the quality of the roasted coffee beans were measured after UV-C irradiation. As UV-C irradiation time increased (0–2 h), the number of surviving A. flavus and A. parasiticus spores significantly (P < .05) decreased. The reduction values of A. flavus in round part, crack part, and whole roasted coffee beans were 2.16, 0.71, and 1.58 log₁₀ CFU g^?1, respectively, and the reduction values of A. parasiticus in round part, crack part, and whole roasted coffee beans were 1.03, 0.37, and 0.72 log₁₀ CFU g^?1, respectively, after 2 h of UV-C irradiation. Field emission scanning electron microscopy showed that the morphology of A. flavus and A. parasiticus spores included expanded wrinkles that were deformed by UV-C irradiation. The Hunter colours were significantly reduced (P < .05). There was no significant change (P > .05) in moisture content, but the pH was significantly decreased (P < .05). Most of the sensory parameters did not change, but there was a significant difference (P < .05) in flavour. Based on this study, 2 h of UV-C irradiation was effective in reducing 90% of A. flavus, but it was not effective against A. parasiticus present on roasted coffee beans. Also, Hunter colour, pH, and sensory parameters (flavour) were changed by UV-C irradiation.     

Properties of recombinant 4-α-glucanotransferase from Bifidobacterium longum subsp. longum JCM 1217 and its application

Food Science and Biotechnology - To determine the physiochemical properties of the 4-α-glucanotransferase from Bifidobacterium sp., the bllj_0114 gene encoding 4-α-glucanotransferase was...     

Development of a Quantitative Multi-Mycotoxin Method in Rice, Maize, Wheat and Peanut Using UPLC-MS/MS

Mycotoxins are secondary metabolites produced by fungi, such as Fusarium, Penicillium, and Aspergillus, which are toxic to humans with high risk factors and pose a significant threat to human health. This study was focused mostly on well-known mycotoxins, such as aflatoxins (AFB₁, AFB₂, AFG₁ and AFG₂), fumonisin (FB₁, FB₂), deoxynivalenol (DON), zearalenone (ZON), ochratoxin A, T-2 and HT-2, in grains. The multi-mycotoxin methods developed in this study utilise an analysis of mycotoxin through liquid chromatography tandem mass spectrometry (LC-MS/MS), which can significantly improve sample analysis efficiency. The Myco6in1? immunoaffinity column was used for purification to reduce interference from the substrate. Gradient separation to obtain the best peak shift was conducted using solvent with 0.1 % formic acid in deionised water and methanol, and gradient separation was performed on an ACQUITY BEH C18 column chromatograph. The recovery rate test for each toxin using substrates such as rice, peanut, wheat and maize mostly indicated good average recovery rates between 70 % and 120 % and the coefficient of variation mostly under 15 %. The limits of quantification (LOQ) identified by this method are less than 5 ng/g in most toxins, except for 20 ng/g in FB₁and FB₂. This method can rapidly and simultaneously analyse 11 mycotoxins in 9 min. It can be applied for the practical examination of mycotoxins in food to protect public health.     

Improvement of the quality of gluten-free rice pound cake using extruded rice flour

To improve the quality of gluten-free rice pound cake (GRPC), the ‘Hanarum’ extruded rice flours (HERFs) prepared with 250 rpm screw speed, 160°C barrel temperature, and 24 and 30% feed moisture of ‘Hanarum’ rice flour (HRF) were used. HERF addition reduced crude lipid and ash contents of HRF. HERF addition showed a decrease in lightness and apparent amylose content, but an increase in yellowness, water-binding capacity, and damaged starch content. Increment of solubility was higher than that of swelling power. Pasting viscosities decreased with increasing HERF content and feed moisture of HRF. The specific volume of GRPCs ranged 1.87–1.98. The hardness, springiness, and chewiness were much lower in HERF24 (24% feed moisture) and in 10% added HERF. The sensory texture and the overall eating quality were significantly different with HERF addition (p<0.05). The 10% HERF added GRPCs showed higher scores compared to control and 5% HERF added GRPCs.     

Exposure assessment of caffeine in children’s snacks in Korea

This study was conducted to develop an appropriate management strategy for the safe consumption of children’s snacks. In this study, a caffeine content analysis was performed on children’s snacks which were distributed at stores located near to schools. A total of 213 samples (63 chocolates, 40 ice cakes, 19 canned instant coffees, and 91 beverages) were analyzed for caffeine content. The caffeine content of chocolates, ice cakes, canned instant coffees, and beverages was 94.30, 35.03, 391.78, and 68.32 mg/kg, respectively. The results of the exposure assessment for caffeine were expressed as estimated daily intake (EDI) compared to the acceptable daily intake (ADI). The EDI/ADI ratio of the high risk group (95^th percentile) for caffeine intake was 7.63–27.13 %. The results of this study indicate that the EDI of caffeine from snacks sold at stores located near to schools is much lower than the ADI in general. Consequently, children’s snacks are thought to be safe for consumption.     

Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea

Korean rice varieties, ‘Druryechanbyeo’ and ‘Boramchanbyeo’, were developed to get higher yields and to be used in rice products. The rice grains were dried and milled into rice flours after first going through the soaking process. The properties and qualities of cupcakes made with dry-milled rice flours were compared with cupcakes made with commercial dry-milled rice flours (CDRF). The newly developed rice flours (NDRF) had higher apparent amylose content, water binding capacity, swelling power, and peak viscosities, but had lower damaged-starch content, gelatinization temperature, and final and setback viscosities than CDRF. The specific gravity of batter, and hardness and springiness of cupcakes were lower in NDRF than in CDRF. The cake textures from ‘Boramchan’ NDRF were more preferable than those from ‘Druyechan’ NDRF. The specific volume and overall quality of cupcake were correlated positively with amylose content and water binding capacity, but negatively with damaged starch of rice flours.