Contribution of amino acids to strawberry fruit quality and their relevance as stress indicators under NaCl salinity

Strawberry cvs Korona and Elsanta, differing in their sensitivity to salt stress, were exposed to 0, 40, or 80 mM NaCl in the root medium from the end of April to mid-August. Although fruits of both cultivars contained comparable amounts of Na⁺ and Cl⁻, fruit quality was more impaired in cv. Elsanta, as indicated by the larger reductions of fruit size and sugar/acid ratios. Malondialdehyde levels started to rise significantly at 40 mM NaCl in the more sensitive cv. Elsanta, but at 80 mM in cv. Korona. Total amino acid levels, especially contents of essential amino acids, rose significantly in both cvs. Salt stress also increased contents of free proline, asparagine, and glutamine. Their increases may contribute to osmotic adjustment. The results of the present study favour the interpretation that elevated levels of proline, asparagine and glutamine are indicative of salt stress damage.     

Quality and nutritional value of strawberry fruit under long term salt stress

Modifications of fruit quality, in response to a long-term salt stress of four months, were studied in two strawberry cultivars differing in their sensitivity to salinity. The sensitive cv. Elsanta and the less sensitive cv. Korona were treated during two vegetation seasons with 0, 40 or 80 mmol NaCl/l in the nutrient solution. While mean fruit weight decreased, dry matter and contents of total soluble carbohydrates, as well as sweetness index of fruits, remained constant. Salt stress in both cultivars increased the antioxidant capacity, antioxidants pools (ascorbic acid, anthocyanins, superoxide dismutase) and selected minerals such as Na⁺, Cl⁻, K⁺, N, P and Zn²⁺, as well as lipid peroxidation. Furthermore, salt stress increased the contents of free and essential amino acids, especially in cv. Elsanta. The more tolerant cv. Korona was characterized by an increase of reduced glutathione and a better fruit taste. In salt-stressed fruits of cv. Elsanta, taste was significantly impaired.     

Assessment of alimentary histamine exposure of consumers in Austria and development of tolerable levels in typical foods

Although alimentary intake of histamine can cause intoxication, legal limits for histamine content in the EU, exist for certain seafish species only. The present study suggests tolerable levels for fermented sausage, fish and cheese which are based on relating the amount of histamine not expected to cause any health effects after ingestion to typically consumed amounts of food. Limits of 500 and 400 mg/kg would seem to be justifiable for fermented sausage and cheese, respectively. For fish species other than those already regulated in EU, the “m”/”M” limits of 100 and 200 mg/kg can be adopted. These limits can be met by current food technology.     

Discounting future green: Money versus the environment.

In 3 studies, participants made choices between hypothetical financial, environmental, and health gains and losses that took effect either immediately or with a delay of 1 or 10 years. In all 3 domains, choices indicated that gains were discounted more than losses. There were no significant differences in the discounting of monetary and environmental outcomes, but health gains were discounted more and health losses were discounted less than gains or losses in the other 2 domains. Correlations between implicit discount rates for these different choices suggest that discount rates are influenced more by the valence of outcomes (gains vs. losses) than by domain (money, environment, or health). Overall, results indicate that when controlling as many factors as possible, at short to medium delays, environmental outcomes are discounted in a similar way to financial outcomes, which is good news for researchers and policy makers alike. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Authentication analysis of caffeine-containing foods via elemental analysis combustion/pyrolysis isotope ratio mass spectrometry (EA-C/P-IRMS)

The δ¹³CVPDB and δ¹⁸OVSMOW values of caffeine isolated from commercial caffeine-containing foods were determined by isotope ratio mass spectrometry (IRMS) using elemental analysis (EA) in the 'combustion' (C) and 'pyrolysis' (P) modes (EA-C/P-IRMS), respectively. In total, 69 samples (32 guarana products, 20 teas, 12 coffee products, and 5 maté teas) were analyzed together with three references of synthetic caffeine. Validation was done by excluding isotope discrimination in the course of sample preparation and determining linear dynamic ranges for EA-P-IRMS measurements. In total, five samples (one caffeine-containing soft drink and four guarana products) under study contained synthetic caffeine.     

Beyond Heparinization: Design of Highly Potent Thrombin Inhibitors Suitable for Surface Coupling

During extracorporeal circulation, when blood comes in contact with artificial surfaces, patients receive a standard treatment with anticoagulants to avoid blood coagulation. Dialysis patients in particular are systemically treated with heparin up to four times a week, causing a high burden for the body. For potential anticoagulant modification of external materials, such as dialysis equipment, a series of highly potent thrombin inhibitors was developed. All inhibitors share the general formula arylsulfonyl‐P3‐Pro‐4‐amidinobenzylamide, where P3 is glycyl or a trifunctional amino acid residue in L ‐configuration. Among this series, several derivatives inhibit thrombin with K_i values of less than 1 nM . Specificity measurements revealed that this inhibitor type is highly specific for thrombin with negligible activity against related trypsin‐like serine proteases. X‐ray analysis of the most potent analogue in complex with thrombin demonstrated that the N‐terminal arylsulfonyl group occupies the aryl binding site, whereas the P3 side chain is directed into the solvent and therefore is well suited for further coupling. Based on their in vitro profile, these inhibitors are suitable candidates for the development of hemocompatible materials with anticoagulant properties.     

Comparison of two quantitative proton density mapping methods in multiple sclerosis

Objective

Proton density (PD) mapping requires correction for the receive profile (RP), which is frequently performed via bias-field correction. An alternative RP-mapping method utilizes a comparison of uncorrected PD-maps and a value ρ(T1) directly derived from T1-maps via the Fatouros equation. This may be problematic in multiple sclerosis (MS), if respective parameters are only valid for healthy brain tissue. We aimed to investigate whether the alternative method yields correct PD values in MS patients.

Materials/methods

PD mapping was performed on 27 patients with relapsing-remitting MS and 27 healthy controls, utilizing both methods, yielding reference PD values (PD_ref, bias-field method) and PD_alt (alternative method).

Results

PD_alt-values closely matched PD_ref, both for patients and controls. In contrast, ρ(T1) differed by up to 3 % from PD_ref, and the voxel-wise correlation between PD_ref and ρ(T1) was reduced in a patient subgroup with a higher degree of disability. Still, discrepancies between ρ(T1) and PD_ref were almost identical across different tissue types, thus translating into a scaling factor, which cancelled out during normalization to 100 % in CSF, yielding a good agreement between PD_alt and PD_ref.

Conclusion

RP correction utilizing the auxiliary parameter ρ(T1) derived via the Fatouros equation provides accurate PD results in MS patients, in spite of discrepancies between ρ(T1) and actual PD values.

     

Blast furnace slags as functional fillers on rheological,thermal, and mechanical behavior of thermoplastics

Blast furnace slags (BFS) is a secondary byproduct of iron industry, which has a combination of acidic and basic oxides and show a complex, multiphase structure. If appropriately tailored, BFS could be an effective functional filler, improving the property profile of thermoplastics such as polypropylene (PP) and polystyrene (PS). As a raw material, the proposed filler may introduce both economic and ecological advantages, as it is considered an inexpensive secondary product rather than a natural resource. The current study aims at investigating the effect of incorporating BFS as a micro‐sized filler on the rheological, thermal, and mechanical behavior of PP and PS. BFS types in this study are air‐cooled, crystalline, and amorphous, grounded types. Both types are ground into 71, 40, and 20 μm batches and introduced in 10, 20, and 30 weight fractions via melt kneading. Mixtures are then formed into 4‐mm and 2‐mm thick plates via compression molding. Slight increase in rheological factors is observed with increasing filler loading. BFS hinders the crystallization of PP, resulting in slight increase of crystallization temperatures (T_c) and lowering of crystallization enthalpy (ΔH_c). No significant effect of filler on transition temperatures (T_g) is reported. Mechanically, BFS increases the tensile modulus of PP, but decreases its strength. For PS formulations, a modest toughening effect is observed by slag filler. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133, 43021.