Interaction of Salmonella typhi strains with cultured human monocyte-derived macrophages

Human monocyte-derived macrophages (MDM) provided this laboratory with a tool to develop a primary-cell assay for evaluating the relative virulence of newly constructed Salmonella typhi carrier strains. In this study, the interaction with and survival within MDM were compared for delta aroA143-attenuated strains, wild-type virulent strains, and the current oral-vaccine strain, Ty21a.     

Efficacy of a nootropic spearmint extract on reactive agility: a randomized,double-blind,placebo-controlled,parallel trial

Background

Proprietary spearmint extract (PSE) containing a minimum 14.5% rosmarinic acid and 24% total phenolic content, has evinced positive effects on cognition in individuals aged 50–70 with memory impairment after chronic supplementation. To address the growing interest in connecting mental and physical performance, the present study examined whether the nootropic effects of PSE translate into changes in reactive agility following daily supplementation with PSE.

Methods

Utilizing a randomized, double-blind, placebo-controlled, parallel design, healthy, recreationally-active men and women (n?=?142) received 900?mg of PSE or placebo (PLA) daily for 90?days. Reactive agility, our primary outcome, was determined by measuring the number of hits and average reaction time (ART) on a Makoto Arena II, a 360⁰ audio-visual device that measures stationary, lateral, and multi-directional active choice reaction performance. Safety was evaluated using complete blood count, comprehensive metabolic panel, and blood lipids. Measurements were evaluated on days 7, 30, and 90 of supplementation.

Results

An overall treatment effect (p?=?0.019) was evident for increased hits with PSE on the stationary test with footplates, with between group differences at Day 30 (PSE vs. PLA: 28.96?±?2.08 vs. 28.09?±?1.92 hits; p?=?0.040) and Day 90 (PSE vs. PLA: 28.42?±?2.54 vs. 27.02?±?3.55 hits; p?=?0.002). On the same task, ART improved (treatment effect, p?=?0.036) with PSE at Day 7 (PSE vs. PLA: 0.5896?±?0.060 vs. 0.6141?±?0.073?s; p?=?0.049) and Day 30 (PSE vs. PLA: 0.5811?±?0.068 vs. 0.6033?±?0.055?s; p?=?0.049). PSE also significantly increased hits (treatment effect, p?=?0.020) at Day 30 (PSE vs. PLA: 19.25?±?1.84 vs. 18.45?±?1.48 hits; p?=?0.007) and Day 90 (PSE vs. PLA: 19.39?±?1.90 vs. 18.66?±?1.64 hits; p?=?0.026) for the multi-directional test with footplates. Significant differences were not observed in the remaining Makoto tests. PSE was well tolerated as evidenced by no effects observed in the blood safety panels.

Conclusions

The findings of the current study demonstrate that consumption of 900?mg of PSE improved specific measures of reactive agility in a young, active population.

Trial registration

clinicaltrials.gov, NCT02518165. Registered August 7, 2015 – retrospectively registered.

     

The Construction of an Improved Automated Atomizer for Evaluating Jet Fuel Flammability

The flammability characteristics of jet fuel aerosols are significant parameters for the development of fire safe fuels. In our laboratory's efforts to evaluate the success of specific chemical additives designed to reduce the ignition of jet fuel aerosols, we have developed a unique, completely automated atomizer for producing aerosols and measuring their mist flammability properties.     

Composition,molecular structure,and physicochemical properties of starches from two grass pea (Lathyrus sativus L.) cultivars grown in Canada

The morphology, molecular structure and physicochemical properties of starches from two cultivars (NC8A97, Lath 96) of grass pea (Lathyrus sativus L.) were examined. In both cultivars, starch granules were irregular to oval to round to elliptical shaped, with smooth surfaces. No significant differences was observed between the cultivars with respect to mean granule diameter (26.3–27.3 μm), mean granule length (32–34.5 μm), amylose content (37.95–38.30%), bound lipid content (0.08%), amylopectin chain length distribution, average chain length (19.2) and X-ray diffraction pattern (‘C’ type). However, NC8A97 and Lath 96 starches differed significantly with respect to the degree of crystallinity (Lath 96 > NC8A97), B-polymorphic content (Lath 96 > NC8A97), granular swelling (NC8A97 > Lath 96), extent of amylose leaching (NC8A97 > Lath 96), peak viscosity (Lath 96 > NC8A97), shear stability (Lath 96 > NC8A97), set-back (NC8A97 > Lath 96) and susceptibility towards enzyme and acid hydrolysis (NC8A97 > Lath 96). The results showed that physicochemical properties of the grass pea starches were influenced by the extent of interaction between starch chains (Lath 96 > NC897) in the amorphous regions, amount of crystallites (NC8A97 > Lath 96) and crystallite heterogeneity (NC8A97 > Lath 96).     

Large microcalorimeter arrays for high-resolution X- and gamma-rayspectroscopy

Microcalorimeter detectors provide unprecedented energy resolution for the measurement of X-rays and soft gamma-rays. Energy resolution in the 100 keV region can be up to an order of magnitude better than planar high-purity germanium (HPGe) detectors. The technology is well-suited to analysis of materials with complex spectra presenting closely spaced photopeaks. One application area is the measurement and assay of nuclear materials for safeguards and fuel cycle applications. In this paper, we discuss the operation and performance of a 256-pixel array, and present results of a head-to-head comparison of isotopic determination measurements with high-purity germanium using a plutonium standard. We show that the uncertainty of a single measurement is smaller for the microcalorimeter data compared to the HPGe data when photopeak areas are equal. We identify several key areas where analysis codes can be optimized that will likely lead to improvement in the microcalorimeter performance.     

Book review

THE BIOTECHNOLOGY OF MALTING AND BREWING. J.S. Hough. Cambridge University Press, 510 North Avenue, New Rochelle, NY 10801. 168 PP. 1985. $39.50.

“Biotechnology in Food Processing”; Harlander, S.K. and Labuza, T.P. Noyes Publications, Mill Road, Park Ridge, NJ 07656, USA 323 PP, 1986, $48 (US)

“Food Biotechnology”; 664 pages, (1987). Edited by Dietrich Knorr. Published by Marcel Oekker, Inc., New York, NY.     

Composition,molecular structure,properties, and modification of pulse starches: A review

The major carbohydrate of pulse seeds is starch, which accounts for 22–45% of the dry matter. In recent years, substantial progress has been made on the molecular structure of cereal and tuber starches and their impact on functionality. Similar studies on pulse starches are limited. This review summarizes the present status of knowledge on the isolation, composition, molecular structure, properties and modification of pulse starches. Future research needs in the area of pulse starches are outlined.     

Viral Inactivation in Foods: A Review of Traditional and Novel Food‐Processing Technologies

ABSTRACT: Over one‐half of foodborne illnesses are believed to be viral in origin. The ability of viruses to persist in the environment and foods, coupled with low infectious doses, allows even a small amount of contamination to cause serious problems. An increased incidence of foodborne illnesses and consumer demand for fresh, convenient, and safe foods have prompted research into alternative food‐processing technologies. This review focuses on viral inactivation by both traditional processing technologies such as use of antimicrobial agents and the application of heat, and also novel processing technologies including high‐pressure processing, ultraviolet‐ and gamma‐irradiation, and pulsed electric fields. These industrially applicable control measures will be discussed in relation to the 2 most common causes of foodborne viral illnesses, hepatitis A virus and human noroviruses. Other enteric viruses, including adenoviruses, rotaviruses, aichi virus, and laboratory and industrial viral surrogates such as feline caliciviruses, murine noroviruses, bacteriophage MS2 and ΦX174, and virus‐like particles are also discussed. The basis of each technology, inactivation efficacy, proposed mechanisms of viral inactivation, factors affecting viral inactivation, and applicability to the food industry with a focus on ready‐to‐eat foods, produce, and shellfish, are all featured in this review.