Changes in measures of biotin status do not reflect milk yield responses when dairy cows are fed supplemental biotin

A sensitive indicator of biotin status for lactating dairy cows is necessary to understand factors that affect milk yield responses to biotin supplementation. 3-Hydroxyisovaleric acid (3HIA) is an alternative metabolite in the pathway of Leu catabolism when the biotin-dependent enzyme methylcrotonyl-coenzyme A carboxylase is limiting. We evaluated urinary excretion of 3HIA as a determinant of biotin status in lactating dairy cows. We hypothesized that high-producing cows would have a greater biotin requirement and excrete more 3HIA than low-producing cows and that biotin supplementation would decrease 3HIA excretion. Twenty high-producing and 20 low-producing Holstein cows (43 ± 5 and 23 ± 4 kg/d of milk, respectively) were fed diets that contained either 0 or 0.96 mg/kg of supplemental biotin. On d 16 cows were given an intraruminal infusion of 1.4 mol of isovaleric acid and urine was sampled. Biotin supplementation did not affect basal urinary excretion of 3HIA. The infusion of isovaleric acid increased urinary excretion of 3HIA (maximum at 8 h after infusion), but biotin supplementation did not attenuate this increase. The increase in urinary 3HIA excretion was less for low-producing cows than for high-producing cows. Biotin increased yields of milk and milk components in high-producing cows but had no effect in low-producing cows. However, potential measures of biotin status (concentrations of avidin-binding substances in the plasma, milk, and urine, and urinary 3HIA excretion) responded similarly to biotin supplementation for both high- and low-producing cows. A sensitive indicator of biotin status for lactating dairy cows is still needed.     

Quantification of particle number emission factors for motor vehicles from on-road measurements

The database on particle number emission factors has been very limited to date despite the increasing interest in the effects of human exposure to particles in the submicrometer range. There are also major questions on the comparability of emission factors derived through dynamometer versus on-road studies. Thus, the aims of this study were (1) to quantify vehicle number emission factors in the submicrometer (and also supermicrometer) range for stop-start and free-flowing traffic at about 100 km h(-1) driving conditions through extensive road measurements and (2) to compare the emission factors from the road measurements with those obtained previously from dynamometer studies conducted in Brisbane. For submicrometer particles the average emission factors for Tora Street were estimated at (1.89 +/- 3.40) x 10(13) particles km(-1) (mean +/- standard error; n = 386) for petrol and (7.17 +/- 2.80) x 10(14) particles km(-1) (diesel; n = 196) and for supermicrometer particles at 2.59 x 10(9) particles km(-1) and 1.53 x 10(12) particles km(-1), respectively. The average number emission factors for submicrometer particles estimated for Ipswich Road (stop-start traffic mode) were (2.18 +/- 0.57) x 10(13) particles km(-1) (petrol) and (2.04 +/- 0.24) x 10(14) particles km(-1) (diesel). One implication of the conclusion that emission factors of heavy duty diesel vehicles are over 1 order of magnitude higher than emission factors of petrol-fueled passenger cars is that future control and management strategies should in particular target heavy duty vehicles, as even a moderate decrease in emissions of these vehicles would have a significant impact on lowering atmospheric concentrations of particles. The finding that particle number emissions per vehicle-km are significantly larger for higher speed vehicle operation has an important implication on urban traffic planning and optimization of vehicle speed to lower their impact on airborne pollution. Additionally, statistical analysis showed that neither the measuring method (dynamometer or on-road), nor data origin (Brisbane or elsewhere in the world), is associated with a statistically significant difference between the average values of emission factors for diesel, petrol, and vehicle fleet mix. However, statistical analyses of the effect of fuel showed that the mean values of emission factors for petrol and diesel are different at a 5% significance level.     

Losses of volatile compounds during fermentation

The ability of fermentative CO₂ to blow off the volatile compounds that are synthesized during fermentation has been studied. Model solutions simulating a fermenting must were purged at different CO₂ flow rates and temperatures, and the amount of volatile compounds blown off by the stream of CO₂ was recorded by high-resolution gas chromatography. Data showed that under normal fermenting conditions, fatty acid ethyl esters and some fusel alcohol acetates are blown off the solution at a high rate. The maximum loss rate was observed for ethyl decanoate. The purging speed is doubled when temperature increases from 17 °C to 27 °C. Losses can be interpreted by a linear model and are a function of the compound and the flow rate of CO₂. These models allow us to reconstruct the volatile synthesis vs time functions through graphic calculus and to estimate the proportion of volatile material retained, hydrolysed and purged. Synthesis takes place during the tumultuous period of fermentation together with CO₂ production that blows off the volatile material. Hydrolysis takes place in the last stages of fermentation. In a 10-1 open fermenter, up to 80% of volatile material can be blown off while an average of 10% is retained. Residual esterase activity accounts for about 20% of the total amount of ester synthesized.     

Physicochemical and sensory quality of several commercial Brazilian chocolate milk beverages

Five brands of Brazilian chocolate milk were subjected to physicochemical and acceptability analysis. The moisture content, fat content, pH and soluble solids content varied between 78.35 and 84.27 g/100 mL, 1.68 and 3.08 g/100 mL, 7.11 and 7.44, 14.0 and 19.0° Brix, respectively, while the ash contents and % lactic acid equivalents were similar. Four of the tested brands had acceptable scores in all attributes; however, one had lower acceptability scores and lower values for luminosity, chromaticity, b* and hue angle, which are potential indicators of the sensory quality. Strong chocolate aroma, strong chocolate flavour, strong brown colour, brightness and sandiness may be used as indicators of low acceptability for chocolate milk.     

Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis

A front-face fluorescence spectroscopy probe was installed in the wall of a laboratory-scale cheese vat. Excitation and emission filters were chosen for the selective detection of vitamin A, tryptophan, and riboflavin fluorescence. The evolution of the fluorescence of each fluorophore during milk coagulation and syneresis was monitored to determine if they had the potential to act as intrinsic tracers of syneresis and also coagulation. The fluorescence profiles for 2 of the fluorophores during coagulation could be divided into 3 sections relating to enzymatic hydrolysis of κ-casein, aggregation of casein micelles, and crosslinking. A parameter relating to coagulation kinetics was derived from the tryptophan and riboflavin profiles but this was not possible for the vitamin A response. The study also indicated that tryptophan and riboflavin may act as tracer molecules for syneresis, but this was not shown for vitamin A. The evolution of tryptophan and riboflavin fluorescence during syneresis followed a first-order reaction and had strong relationships with curd moisture and whey total solids content (r = 0.86-0.96). Simple 1- and 2-parameter models were developed to predict curd moisture content, curd yield, and whey total solids using parameters derived from the sensor profiles (standard error of prediction = 0.0005-0.394%; R² = 0.963-0.999). The results of this study highlight the potential of tryptophan and riboflavin to act as intrinsic tracer molecules for noninvasive inline monitoring of milk coagulation and curd syneresis. Further work is required to validate these findings under a wider range of processing conditions.     

Yeasts as adjunct starters in matured Cheddar cheese

Debaryomyces hansenii and Yarrowia lipolytica are typical foodborne yeast species frequently associated with dairy products and capable of predominating the yeast composition in such systems. The two species fulfil a number of criteria to be regarded as co-starters for cheesemaking. They are known for their proteolytic and lipolytic activity as well as their compatibility and stimulating action with the lactic acid starter cultures when co-inoculated. Recent studies indicated that yeasts could be included as part of starter cultures for the manufacturing of cheese, enhancing flavour development during the maturation. The potential of D. hansenii and Y. lipolytica as agents for accelerated ripening of matured Cheddar cheese has been evaluated during four cheese treatments. The interaction between the two yeast species and the lactic acid bacteria was surveyed incorporating (i) D. hansenii, (ii) Y. lipolytica, (iii) both species as adjuncts to the starter culture and (iv) a control cheese without any additions for the production of matured Cheddar cheese. The physical and chemical properties of the cheeses were monitored in order to evaluate the contribution of the yeasts to cheese maturation. The yeasts grew in association with the lactic acid bacteria without any inhibition. The yeasts species when individually added contributed to the development of bitter flavours despite accelerated development of strong Cheddar flavours. When both species were incorporated as part of the starter culture, the cheese, however, had a good strong flavour after a reduced ripening period. The cheese retained this good flavour and aroma after 9 months of production. The simultaneous application of D. hansenii and Y. lipolytica as part of the starter culture for the production of matured Cheddar cheese is proposed.     

Photochemistry of 4-chlorophenol on cellulose and silica

The photochemistry of 4-chlorophenol (4-CP) was studied on silica and cellulose, using time-resolved diffuse reflectance techniques and product degradation analysis. The results have shown that the photochemistry of 4-CP depends on the support, on the concentration, and also on the sample preparation method. Transient absorption and photoproduct results can be understood by assuming the formation of the carbene 4-oxocyclohexa-2,5-dienylidene in both supports. On cellulose, at concentrations lower than 10 micromol g(-1), the carbene leads to the unsubstituted phenoxyl radical, and phenol is the main degradation product. At higher concentrations a new transient resulting from phenoxyl radicals coupling was also observed, and dihydroxybiphenyls are also formed. The reaction of the carbene with ground-state 4-CP was also detected through the formation of 5-chloro-2,4'-dihydroxybiphenyl. 4-Chlorophenoxyl radical and degradations products resulting from its coupling were also detected. Oxygen has little effect on the photochemistry of 4-CP on cellulose. On silica the transient benzoquinone O-oxide was formed in the presence of oxygen. Benzoquinone and hydroquinone are the main degradation products. In well-dried samples the formation of hydroquinone is reduced. At higher concentrations the same products as detected on cellulose were observed. 4-CP undergoes slow photochemical decomposition under solar radiation in both supports. The same main degradation products were observed in these conditions.     

Effect of active packaging incorporated with triclosan on bacteria adhesion

ABSTRACT: Antimicrobial polyethylene and cellulose based films incorporated with triclosan were studied. The antimicrobial efficacy, the hydrophobicity, microscopic and the mechanical characteristics of the films, as well free energy of adhesion between bacteria and antimicrobial films were evaluated. It was observed that both polyethylene and cellulose based films incorporated with the antimicrobial were homogeneous. Furthermore, the addition of triclosan did not affect mechanical characteristics of the films (P > 0.05). However, triclosan incorporated into polyethylene films reduced its hydrophobicity while antimicrobial cellulose based films became more hydrophobic. The adhesion was thermodynamically favorable between tested bacteria and polyethylene films. On the other hand, the adhesion to triclosan cellulose based film was thermodynamically unfavorable to Staphylococcus aureus and Escherichia coli and favorable to Listeria innocua and Pseudomonas aeruginosa. Polyethylene and cellulose based films showed inhibitory effect against S. aureus and E. coli, being the inhibition halo higher for polyethylene films. This study improves the knowledge about antimicrobial films.     

Evolution of the aroma composition of wines supplemented with grape flavour precursors from different varietals during accelerated wine ageing

The wines obtained by fermentation of a model medium supplemented with flavour precursors from different grape varieties (Muscat, Chardonnay, Grenache, Tempranillo, Merlot, Cabernet Sauvignon, Verdejo, and Syrah) were submitted to an accelerated ageing at 50 °C for 9 weeks simulating maturation in the bottle. The volatile compounds coming from grape flavour precursors were extracted by SPE and determined by GC–MS at the end of the alcoholic fermentation and after 1, 3, and 9 weeks of ageing. In general, the biggest changes were observed in the first week of accelerated ageing, most compounds showing a significant increase and a further steady decrease in their concentrations. Unexpectedly, Riesling acetal, 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), and trans-1-(2,3,6-trimethylphenyl)buta-1,3-diene (TPB) also followed this trend. However, vanillin derivatives, furan linalool oxides, 3-oxo-β-ionone, actinidols, 4-ethylphenol, and guaiacol showed a continuous increase during the ageing process. Syrah and Muscat were the most different varieties after fermentation and also at the end of the process. Differences between the rest of the varieties increased during the accelerated ageing, and, in most cases, differences were in accordance with those observed after acid and enzymatic hydrolysis of the grape precursor extracts.