Metabolic profile and biological activities of Lavandula pedunculata subsp. lusitanica (Chaytor) Franco: Studies on the essential oil and polar extracts

We investigated the metabolic profile and biological activities of the essential oil and polar extracts of Lavandula pedunculata subsp. lusitanica (Chaytor) Franco collected in south Portugal. Gas chromatography–mass spectrometry (GC–MS) analysis revealed that oxygen-containing monoterpenes was the principal group of compounds identified in the essential oil. Camphor (40.6%) and fenchone (38.0%) were found as the major constituents. High-performance liquid chromatography with diode array detection (HPLC–DAD) analysis allowed the identification of hydroxycinnamic acids (3-O-caffeoylquinic, 4-O-caffeoylquinic, 5-O-caffeoylquinic and rosmarinic acids) and flavones (luteolin and apigenin) in the polar extracts, with rosmarinic acid being the main compound in most of them. The bioactive compounds from L. pedunculata polar extracts were the most efficient free-radical scavengers, Fe²⁺ chelators and inhibitors of malondialdehyde production, while the essential oil was the most active against acetylcholinesterase. Our results reveal that the subspecies of L. pedunculata studied is a potential source of active metabolites with a positive effect on human health.     

Protocols for the isolation and detection of lactic acid bacteria with bacteriocinogenic potential

The objective of this study was to evaluate culture media and methodologies for isolation and detection of lactic acid bacteria (LAB) capable to produce bacteriocin-like substances. Samples of milk and cheese were pour plated on de Mann-Rogosa-Sharpe agar (MRS) and Kang-Fung-Sol agar (KFS) (both at 35 °C/48 h, under anaerobiosis), from which 389 and 256 LAB cultures were selected. The antagonistic activity of them was evaluated using the spot-on-the-lawn and two culture media: brain-heart infusion agar with catalase (BHI + C) and M17 (both at 35 °C/24 h). The proteinaceous nature of the antagonistic cultures was verified using: spot-on-the-lawn (MRS, 25 °C/24 h, under anaerobiosis) and well-diffusion (cultures amplified on modified MRS broth at 25 °C/24 h, and then neutralized using NaOH). Listeria monocytogenes ATCC 7644 was used as indicator. A larger number of antagonist cultures were isolated from MRS (83 by M17 and 65 by BHI + C) in comparison to KFS (24 by M17 and 15 by BHI + C). The spot-on-the-lawn identified a higher frequency of LAB capable of producing bacteriocin-like substances. MRS was considered to be the best culture media for the isolation of LAB capable to produce bacteriocin-like substances, activity that was better identified using the spot-on-the-lawn methodology.     

Microbiological characterization of randomly selected Portuguese raw milk cheeses with reference to food safety

Seventy raw milk cheeses made in different regions of Portugal, both hard and soft varieties, made with cow's, ewe's, or goat's milk or combinations of these, were sampled within their quoted shelf lives for microbiological safety. On the basis of the presence or numbers of Escherichia coli, E. coli O157, Staphylococcus aureus, Salmonella, and Listeria monocytogenes, cheeses were categorized as satisfactory, acceptable, unsatisfactory, or unacceptable and potentially hazardous. Twenty-two of the 70 cheeses were classified as satisfactory or acceptable. Thirty-seven of the cheeses were considered unsatisfactory because of the presence of E. coli, S. aureus, or both, while 11 of the cheeses were graded as unacceptable and potentially hazardous because of the presence of excessive numbers of S. aureus, E. coli, or L. monocytogenes and the presence of Salmonella in three of these. All cheeses graded as unacceptable and potentially hazardous were soft or semisoft cheeses made with ewe's and goat's milk, with the exception of two hard cheeses made with cow's milk. E. coli O157 was not detected in any of the cheeses. According to the present results, it seems that the presence or counts of pathogenic or indicator organisms in raw milk cheeses cannot be related to the processing conditions, milk type, or region of production.     

Assessment of compositional changes during ripening of transgenic papaya modified for protection against papaya ringspot virus

BACKGROUND: Papaya (Carica papaya L.) production is limited by over 20 viruses, the most damaging of which is papaya ringspot virus (PRSV). Owing to a lack of suitable PRSV‐resistant sources in Carica germplasm, transgenic resistance using the coat protein (cp) gene of a local PRSV strain is being developed to manage the disease in Jamaica. For assurance of food safety, the nutritional and antinutritional composition of transgenic papayas during ripening was compared with that of unmodified control samples. RESULTS: Mature unripe fruits of transgenic and non‐transgenic papayas were repeatedly harvested and stored at room temperature for 1 week periods, during which random samples were assessed. With the exception of one transgenic line, no significant differences (P > 0.05) were observed in selected nutrients and antinutrients between the control and test samples at three stages of maturity, although a few random variations were noted. CONCLUSION: Transformation with viral cp gene and two marker genes did not produce any major unintended alterations in either the nutritional or the antinutritional composition of transgenic papayas. These findings must be compared with other physicochemical and safety assessments to provide a scientific basis for concluding substantial equivalence with conventional papayas available on the market in Jamaica. Copyright © 2008 Society of Chemical Industry     

Emulsifying properties of β-lactoglobulin and Quillaja bark saponin mixtures: Effects of number of homogenization passes,pH, and NaCl concentration

The effects of number of homogenization passes, pH, and NaCl concentration on the formation and stability of oil-in-water emulsions comprising a mixture of a biosurfactant (Quillaja bark saponin) and a globular protein (β-lactoglobulin) were investigated. The emulsions were characterized as to visual appearance, droplet size, droplet surface charge, and rheology. The emulsions obtained by different conditions (4, 6, or 8 passes; pH 7, 8, or 9; and 0, 100, or 200 mmol L^?1 of NaCl) were polydisperse, presented relatively small average droplet sizes (z-average < 323 nm) as well as negative droplet charge (between –20 and –79.6 mV) in all evaluated conditions. Regardless of the number of homogenization passes, the emulsions exhibited low apparent viscosity and pseudoplastic behavior with small yield stress. Viscoelastic behavior was also observed, thus the emulsions were characterized as weak gels. Four homogenization passes were enough to obtain small droplets in the evaluated conditions. Droplet size was not significantly affected by NaCl concentration and pH (p > 0.05). On the other hand, the absolute ζ-potential values significantly decreased and increased upon increased NaCl content and pH, respectively. Regardless of the tested conditions, all emulsions had good stability against phase separation and droplet aggregation, since no significant changes in average droplet size were observed throughout storage (p > 0.05). In the presence of NaCl, in which droplet charge significantly decreased, emulsion was also stable. Thus, we can conclude that electrostatic repulsion as well as steric repulsion was responsible for stabilization.     

Sucrose hydrolysis by gelatin-immobilized inulinase from Kluyveromyces marxianus var. bulgaricus

The crude cell-free medium from a culture of Kluyveromyces marxianus var. bulgaricus was immobilized in a gelatin-water support, with an immobilization yield of 82.60% for inulinase activity. The optimum pH for both free and immobilized inulinase was the same (3.5) and the optimum temperatures were 55 °C for the free and 60 °C for the immobilized enzyme. The Arrhenius plots were linear and activation energies were 56.20 (free enzyme) and 20.27 kJ/mol K (immobilized enzyme). The kinetic parameters were calculated by Lineweaver–Burk plots and the V_max and K_m were 37.60 IU/mg protein and 61.83 mM for the free inulinase and 31.45 IU/mg protein and 149.28 mM for the immobilized enzyme, respectively. The operational stability of the immobilized inulinase was studied in a continuous fixed-bed column reactor for 33 days, at the end of which the sucrose conversion was 58.12%.     

Effects of Sedentarism and Treadmill Training in Mechanical Properties of Muscles of Ovariectomized Rats with High-Fat Diet

The aim of this study is to evaluate the ability of physical training in the maintenance of muscle strength in rats with HFD （high-fat diet） after OVX （ovariectomy）. Eighty Wistar rats are at eight weeks of age and weight 200 g which divided into 8 groups （n = 10） and treated for 12 weeks： GA： OVX ＋ ND （normal diet）, GB： OVX ＋ ND ＋ training, GC： sham ＋ ND, GD： sham ＋ ND ＋ training, GE： OVX ＋ HFD, GF： OVX ＋ HFD ＋ training, GG： sham ＋ HFD and GH： sham ＋ HFD ＋ training. HFD consists of standard ration for rats with addition of 30% lipids. In training groups, physical training five training/week was conducted on a treadmill with adaptation period of three weeks up to 18 m/s for one hour, training were performed for 12 weeks. The sedentary animals remained in individual box. To analyze the effects of training and diet, tensile strength tests of the gastrocnemius muscles were conducted： the speed of 0.1 mm/min. Analysis of variance was performed to compare groups. The mean （SD） obtained for the maximum load （N） were： GA 57.77 （6.89）, GB 62.74 （5.07）, GC 49.45 （6.06）, GD 59.42 （5.26） and GE 55.58 （4.72）, GF 62.50 （4.56）, GG 58.35 （4.54） and GH 56.67 （5.87）, respectively. There were no differences for maximum load between surgeries （p = 0.004） and between treatments （p = 0.000）. Differences were found also for the relationship surgery diet treatment （p = 0.007）. For the variable stiffness （N/mm）, there were not statistically significant differences： GA 5.03 （0.72）, GB 5.08 （1.09）, GC 5.17 （0.53）, GD 5.35 （0.80）, GE 5.52 （1.20）, GF 5.36 （1.07）, GG 4.83 （1.03） and GH 5.40 （0.73）. For the toughness （N/mm）, there were differences between treatments （p = 0.010） and the ratio diet treatment （p = 0.024）： GA 455.00 （107.21）, GB 541.96 （126.80）, GC 394.97 （84.67）, GD 566.90 （157.07）; GE 424.63 （113.03）, GF 478.07 （106.03）; GG 517.44 （98.65?     

Zimbro (Juniperus communis L.) as a Promising Source of Bioactive Compounds and Biomedical Activities: A Review on Recent Trends

Plant-derived products and their extracted compounds have been used in folk medicine since early times. Zimbro or common juniper (Juniperus communis) is traditionally used to treat renal suppression, acute and chronic cystitis, bladder catarrh, albuminuria, leucorrhea, and amenorrhea. These uses are mainly attributed to its bioactive composition, which is very rich in phenolics, terpenoids, organic acids, alkaloids, and volatile compounds. In the last few years, several studies have analyzed the huge potential of this evergreen shrub, describing a wide range of activities with relevance in different biomedical discipline areas, namely antimicrobial potential against human pathogens and foodborne microorganisms, notorious antioxidant and anti-inflammatory activities, antidiabetic, antihypercholesterolemic and antihyperlipidemic effects, and neuroprotective action, as well as antiproliferative ability against cancer cells and the ability to activate inductive hepato-, renal- and gastroprotective mechanisms. Owing to these promising activities, extracts and bioactive compounds of juniper could be useful for the development of new pharmacological applications in the treatment of several acute and chronic human diseases.     

Biological hydrogen production by Anabaena sp. - Yield, energy and CO2 analysis including fermentative biomass recovery

This paper presents laboratory results of biological production of hydrogen by photoautrotophic cyanobacterium Anabaena sp. Additional hydrogen production from residual Cyanobacteria fermentation was achieved by Enterobacter aerogenes bacteria. The authors evaluated the yield of H₂ production, the energy consumption and CO₂ emissions and the technological bottlenecks and possible improvements of the whole energy and CO₂ emission chain.The authors did not attempt to extrapolate the results to an industrial scale, but to highlight the processes that need further optimization.The experiments showed that the production of hydrogen from cyanobacteria Anabaena sp. is technically viable. The hydrogen yield for this case was 0.0114 kgH₂/kg_biomass which had a rough energy consumption of 1538 MJ/MJH₂ and produced 114640 gCO₂/MJH₂. The use of phototrophic residual cyanobacteria as a substrate in a dark-fermentation process increased the hydrogen yield by 8.1% but consumed 12.0% more of energy and produced 12.1% more of CO₂ showing that although the process increased the overall efficiency of hydrogen production it was not a viable energy and CO₂ emission solution. To make cyanobacteria-based biofuel production energy and environmentally relevant, efforts should be made to improve the hydrogen yield to values which are more competitive with glucose yields (0.1 kgH₂/kg_biomass). This could be achieved through the use of electricity with at least 80% of renewables and eliminating the unessential processes (e.g. pre-concentration centrifugation).     

Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste

This study addressed the correlation between physical characteristics of double emulsions and sensory perception, as the microstructure of these systems may provide the mechanism to understanding the initial cause of the altered salty taste. Thus, double emulsions (W/O/W) were prepared using different volumes of the internal aqueous phase while maintaining the same fat and sodium contents in the evaluated systems. Polyglycerol polyricinoleate (PGPR) and tween 80 were used as hydrophobic and hydrophilic emulsifiers, respectively. After preparation, the samples were stored at 25 °C for 4 days and submitted to analysis of optical microscopy, distribution and polydispersity of the oil droplets size, electrical conductivity, rheological behaviour and sensorial analysis. It was found that the use of different emulsifier concentrations (PGPR) did not influence the physical characteristics of the emulsions with the same formulation, but emulsions with different internal aqueous phase concentrations presented different results. These distinct characteristics may have influenced sensorial perception, as the emulsion with higher internal phase concentration was considered saltier. Thus, it can be concluded that structural differences of the double emulsions can be used to decrease the sodium contents without perceivable changes in salty taste.