Antioxidant and antimicrobial activity and potential of heather (Erica spp.) extracts in the control of Listeria monocytogenes

In this work, heather and its flowers were studied regarding their antioxidant and antimicrobial activities. Plants were subjected to ultrasound-assisted methanolic extraction followed by fractionation. A phytochemical characterisation of extracts content in total phenols and flavonoids, and their antioxidant activity was performed. The antimicrobial activity was evaluated through the determination of minimum inhibitory concentration and by bioautography. Following, studies on the antilisterial potential were carried out by: time-kill curves, inhibition of biofilm formation and tolerance of Listeria monocytogenes to adverse conditions. The results evidenced the antioxidant activity in both extracts, as well as, the antimicrobial activity against Gram-positive bacteria. Concerning the evaluation of the antilisterial potential, a bacteriostatic behaviour and inhibition of biofilms formation ability were observed. Listeria monocytogenes showed an increased susceptibility to adverse conditions when preincubated with extracts. Thus, heather and its flowers may be a source of new compounds with antilisterial activity potential.     

Analytical Tools Used to Distinguish Chemical Profiles of Plants Widely Consumed as Infusions and Dietary Supplements: Artichoke,Milk Thistle,and Borututu

Artichoke, borututu, and milk thistle are three medicinal plants widely consumed as infusions or included in dietary supplements (e.g., pills and syrups). Despite the high consumption of these plants, studies on their nutritional value and primary metabolites are scarce, with their composition in secondary metabolites such as phenolic compounds being only reported. Therefore, their nutritional value was assessed, and analytical tools (liquid and gas chromatography coupled to different detectors) were used to distinguish their chemical profiles according to their hydrophilic (sugars and organic acids) and lipophilic (fatty acids and tocopherols) components. Chromatographic techniques are important analytical tools used in the identification and quantification of several molecules, also being a standard requirement to distinguish different profiles. Borututu gave the highest energetic value with the highest content of carbohydrates and fat, sucrose and total sugars, shikimic and citric acids, and α-, β-, δ-, and total tocopherols. Artichoke had the highest ash and protein contents, oxalic acid, SFA (mainly palmitic acid), and γ-tocopherol, and also the best n-6/n-3 ratio. Milk thistle showed the highest levels of fructose and glucose, quinic acid and total organic acids, and PUFA, mainly linoleic acid, and the best PUFA/SFA ratio. The hydrophilic compounds identified in the studied plants, mostly sugars, are responsible for the energy contribution of their widely consumed infusions. Otherwise, the bioactivity of lipophilic compounds, namely, unsaturated fatty acids and tocopherols, is lost in those preparations but can be recovered in dietary supplements based on the plants. As far as we know, this is the first report on the detailed composition of the three plants regarding their nutritional features.     

Classification of juices and fermented beverages made from unripe,ripe and senescent apples based on the aromatic profile using chemometrics

The aim of this study was to assess differences between apple juices and fermented apple beverages elaborated with fruits from different varieties and at different ripening stages in the aroma profile by using chemometrics. Ripening influenced the aroma composition of the apple juice and fermented apple. For all varieties, senescent fruits provided more aromatic fermented apple beverages. However, no significant difference was noticed in samples made of senescent or ripe fruits of the Lisgala variety. Regarding the juices, ripe Gala apple had the highest total aroma concentration. Ethanal was the major compound identified in all the samples, with values between 11.83 mg/L (unripe Lisgala juice) and 81.05 mg/L (ripe Gala juice). 3-Methyl-1-butanol was the major compound identified in the fermented juices. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied and classified the juices and fermented juices based on physicochemical and aroma profile, demonstrating their applicability as tools to monitor the quality of apple-based products.     

Electroanalytical determination of the sunscreen agent octocrylene in cosmetic products

An electroanalytical method was developed to detect and quantify the sunscreen agent octocrylene (OCR) in cosmetic products. The method was based on electrochemical reduction, using voltammetric techniques. OCR was reduced at -0.97 V vs. Ag/AgCl on a glassy carbon electrode using a mixture of Britton-Robinson buffer (0.04 mol L(-1)) and ethanol (7 : 3, v/v) as the supporting electrolyte solution. Under optimized conditions and square-wave voltammetry, OCR response was linear from 5.0 × 10(-6) to 8.0 × 10(-5) mol L(-1) (r = 0.9995), with a limit of detection of 2.8 × 10(-6) mol L(-1). The proposed electroanalytical method proved simple, fast and suitable for detection and quantification of OCR in samples of cosmetic products, with satisfactory results in the recovery test and analytical determination in real samples.     

FGF10 inhibits dominant follicle growth and estradiol secretion in vivo in cattle

Fibroblast growth factors (FGFs) are involved in paracrine control of follicle development. It was previously demonstrated that FGF10 decreases estradiol (E(2)) secretion in granulosa cell culture and that theca cell FGF10 mRNA expression is decreased in healthy follicles from abattoir ovaries. The main objectives of this study were to evaluate FGF10 and FGFR2b mRNA expression during follicular development in vivo, to evaluate the effect of FGF10 on follicle growth using Bos taurus taurus cows as a model, and to gain more insight into the mechanisms through which FGF10 inhibits steroidogenesis. Messenger RNA encoding both FGF10 and FGFR2b (main FGF10 receptor) was significantly more expressed in subordinate follicles (SFs) than in dominant follicles (DFs). The intrafollicular injection of FGF10 into the largest growing follicle at 7-8?mm in diameter interrupted the DF growth in a dose-dependent manner (11±0.4, 8.3±1 and 5.9±0.3?mm for 0, 0.1, and 1?μg/ml FGF10, respectively, at 72?h after treatment; P<0.05). In a third experiment, follicles were obtained 24?h after FGF10 (1?μg/ml) or PBS treatment through ovariectomy. In theca cells, FGF10 treatment did not affect mRNA encoding steroidogenic enzymes, LHCGR and IGFBPs, but significantly upregulated FGF10 mRNA expression. The expression of CYP19A1 mRNA in granulosa cells was downregulated by FGF10 treatment, which was accompanied by a 50-fold decrease in E(2) production, and decreased cyclin D2 mRNA. These results have shown that FGF10 and its receptor FGFR2b are more expressed in SFs and provide solid in vivo evidence that FGF10 acts as an important regulator of follicular growth in cattle.     

Design and characterisation of an enzyme system for inulin hydrolysis

The optimal conditions for inulin hydrolysis using a commercial inulinase preparation, either free or immobilised in activated Amberlite were established by factorial design and surface response methodology. The immobilised biocatalyst displayed highest activity at pH 5.5 and 50 °C, whereas the optimum pH for the free form was slightly more acidic (4.5), and the optimum temperature was a little higher (55 °C). The model system estimated optimal pH and temperature values of 5.4 and 52 °C for the immobilised system and 4.9 and 56 °C for the free system. Michaelis–Menten type kinetics adequately described both free and immobilised bioconversion systems, which were evaluated under the respective optimal pH and temperature conditions. The use of a non-linear regression method for the determination of the kinetic parameters provided a best fit to the experimental data, as compared to a conventional Lineweaver–Burk linearisation. The K_m for inulin of the free biocatalyst was 153 g l⁻¹ at 55 °C and pH 4.5, whereas the apparent K_m for inulin of the immobilised biocatalyst was 108 g l⁻¹ at pH 5.5 and 50 °C. The reutilisation of the immobilised biocatalyst throughout consecutive batches was evaluated. A significant decrease of enzyme activity was observed in the first two batches, after which the system exhibited significant stability. The low cost of the support, the stability of the immobilised biocatalyst towards pH and temperature and its high affinity for the substrate suggests its potential for inulin hydrolysis.     

Addition of amino acids to grape juice of the Merlot variety: Effect on amino acid uptake and aroma generation during alcoholic fermentation

The effects of adding selected amino acids (phenylalanine, alanine, aspartic acid and threonine) to grape juice on the generation of aroma compounds and on amino acid uptake were studied. The fermentation kinetics varied according to the quantities of amino acids added. The fermentations finished more quickly in supplemented juices and their alcoholic content was significantly higher than in the control (p < 0.05). Amino acids were consumed mainly in the first quarter of fermentation. Higher alcohol formation took place at the same time as ethanol formation: with more amino acids present in the medium, more phenyl ethanol (p = 0.01) and benzyl alcohol were formed while isoamyl alcohol production decreased. The contents of isoamyl and phenylethyl acetates, ethyl hexanoate and ethyl octanoate, as well as most fatty acids increased during the fermentation, reaching a maximum for 10% of ethanol; with higher alcoholic contents, their concentrations decreased.     

Size exclusion and reversed-phase high-performance liquid chromatography/UV for routine control of thermal processing of cows' and donkey milk major proteins

Cows' and donkey milks (raw and thermally processed) and respective whey were analysed for quantification of major proteins. Two different chromatographic approaches, size exclusion (SE-HPLC) and reversed-phase high performance liquid chromatography (RP-HPLC) both coupled to UV detection were used. Usefulness of these methods for routine control of the effect of thermal processing was evaluated. The external standard method was used to calibrate the SE-HPLC and RP-HPLC systems. Concerning quantification of β-lactoglobulin (β-lg), α-lactalbumin (α-la), lysozyme (lys), and total casein (cn), no significant differences between results obtained by SE-HPLC and by RP-HPLC (t-test, P>0·05) were observed for raw milks and whey. Heating of cows' milk promoted aggregation of denatured proteins as observed by SE-HPLC, whereas α-la and β-lg from donkey milk were stable to thermal processing at 100 °C (5 min). Lys was quantified in donkey raw milk and whey however, in thermally processed donkey milk lys was denatured and could not be quantified by HPLC.     

Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: a review

The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product. Thus, prolonging postharvest storage, while preserving their quality, would benefit the mushroom industry as well as consumers. There has been extensive research on finding the most appropriate technology for mushrooms preservation. Gamma, electron-beam and UV irradiation have been shown to be potential tools in extending the postharvest shelf-life of fresh mushrooms. Studies evaluating the effects of ionizing radiation are available mainly in cultivated species such as Agaricus bisporus, Lentinus edodes and Pleurotus ostreatus. This review comprises a comprehensive study of the effects of irradiation on physico-chemical parameters (weight, colour, texture and pH), chemical compounds including nutrients (proteins, sugars and vitamins) and non-nutrients (phenolics, flavonoids and flavour compounds), and on biochemical parameters such as enzymatic activity of mushrooms for different species and from different regions of the world.