Taste aversions to food flavors and vaginal secretion in golden hamsters.

Although rodents readily associate virtually any distinctive flavor with gastrointestinal illness when the flavor and illness have been paired, experience with a flavor can provide information that interferes with later attempts to produce aversions to the familiar taste. The vaginal secretion of female hamsters carries sexual information for males, which does not depend on previous experience; it was studied, in the present 3 experiments, whether that built-in information might interfere with associations between flavor of the excretion and illness. Surprisingly, the Ss, 32 male Syrian hamsters, showed dramatic changes in behavior toward the vaginal secretion when its presentation was followed by lithium chloride poisoning. Results suggest that mammalian responses to sex pheromones are far more easily modified by experience than has been supposed. (30 ref) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Client expectations for counseling.

287 undergraduates completed an 82-item questionnaire about their expectations of counseling. Nine items concerned specific counseling procedures; the remaining items were combined into 7 expectancy scales.The respondents' strongest expectancies were of seeing an experienced, genuine, expert, and accepting counselor they could trust. Expectancies that the counselor would be understanding and directive and that a beneficial outcome would be experienced were somewhat lower. Significant sex differences were observed for the expectancies of seeing a counselor for 3 interviews, of seeing an accepting counselor, and of seeing a directive counselor. Significant college class differences were found for expectancies of taking psychological tests, of seeing an expert counselor, and of seeing an accepting counselor. (28 ref) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The evaluation of a PCR-based method for identification of Salmonella enterica serotypes from environmental samples and various food matrices

The most commonly used method for serotyping Salmonella spp. is based on the Kaufmann–White scheme, and is composed of serological reactions using antibodies to LPS agglutinins. The multiplex PCR used in this investigation was established by Kim et al. to serotype the 30 most common clinical Salmonella serotypes, as determined by CDC. The PCR assay consists of two five-plex reactions and a single two-plex PCR reaction, based on six genetic loci from Salmonella enterica serotype Typhimurium and four loci from S. enterica serotype Typhi. In this investigation, we further evaluated the method for serotyping Salmonella spp. using a reference collection, environmental samples collected from a Mid-Atlantic region tomato farm study, four food matrices spiked with different Salmonella serotypes and a proficiency test. The PCR assay was first evaluated using DNA isolated from pure cultures of isolates obtained from various clinical and environmental samples, and then DNA isolated from broth cultures of food matrices of “Red round” and Roma tomatoes, Romaine lettuce, green onions and Serrano peppers spiked with serotypes Newport, Typhimurium, Javiana and Saintpaul, respectively. The results showed that the PCR assay correctly serotyped Salmonella spp. from the clinical, environmental, spiked food matrices, and proficiency test samples. These findings are significant because the PCR assay was successful in the identification of Salmonella in the spiked samples in a broth culture containing other non-salmonella organism. This method may be a useful resource for the food safety community.     

Isomers of dechlorane plus in Lake Winnipeg and Lake Ontario food webs

The extent of bioaccumulation of the syn- and anti-isomers of Dechlorane Plus (DP) is assessed in archived food web samples from Lake Winnipeg and Lake Ontario. Concentrations of the isomers were determined using purified analytical solutions of individual isomers as opposed to the technical mixture. The syn-isomer was consistently detected in all samples from both lakes; the anti-isomer was detected in all Lake Ontario samples, but only 45% of the samples from Lake Winnipeg. The pattern of bioaccumulation was different for the isomers in Lake Winnipeg. The anti-isomer was dominant in higher trophic level (TL) organisms like walleye [arithmetic mean +/- 1 x standard error: 730 +/- 120 pg/g, lipid weight (1w)] and goldeye (760 +/- 170 pg/g, Iw) while the syn-isomer dominated the lower TL organisms like zooplankton (550 +/- 40 pg/g, Iw) and mussels (430 +/- 140 pg/g, Iw). In Lake Ontario, the extent of bioaccumulation of the isomers and concentrations was greatest in the lower TL benthic organism, Diporeia (syn, 1307 +/- 554; and anti, 3108 +/- 898 pg/g Iw) and also high in zooplankton (syn, 719; and anti, 1332 pg/g Iw). This suggests that the isomers are bioavailable in sediment and that, despite their molecular size, diffusion from the water column into zooplankton can occur. Differences in the mean fractional abundance of the anti-isomer (mean fanti = mean concentration of the anti-isomer divided by sum of mean syn- and anti-concentrations) were pronounced in sediments between lakes (Lake Winnipeg mean fanti = 0.610, Lake Ontario mean fanti = 0.860) and the extent of enrichment (anti-) and depletion (syn-) of the isomers were more marked in Lake Winnipeg biota. There were also differences in the biomagnification potentials, as measured bythe trophic magnification factor (TMF), between the isomers in the Lake Winnipeg food web; no statistically significant TMFs for either isomer were found for the     

Anaerobic biotransformation of tetrabromobisphenol A, tetrachlorobisphenol A, and bisphenol A in estuarine sediments

Biotransformation of the flame retardants tetrabromobisphenol A and tetrachlorobisphenol A, and their ultimate biodehalogenation product, bisphenol A, was examined in anoxic estuarine sediments. Dehalogenation of tetrabromobisphenol A and tetrachlorobisphenol A was examined under conditions promoting either methanogenesis or sulfate reduction as the primary terminal electron-accepting process. Complete dehalogenation of tetrabromobisphenol A to bisphenol A with no further degradation of bisphenol A, was observed under both methanogenic and sulfate-reducing conditions. Dehalogenation of tetrachlorobisphenol A under both methanogenic and sulfate-reducing conditions resulted in the accumulation of a persistent dichlorinated bisphenol A isomer, while no bisphenol A was formed. Co-amendment of sediment enrichments with either 2,6-dibromo- or 2,6-dichlorophenol did not affect the extent of dehalogenation as compared to sediments that were amended only with the flame retardants. Sediment cultures pre-acclimated on 2-bromophenol dehalogenated the flame retardants in a manner similar to that of fresh sediments. No loss of bisphenol A was observed in separate incubations within 162 days under conditions promoting either methanogenesis, sulfate-reduction, iron(III)-reduction, or nitrate-reduction. Furthermore, identical enrichments that readily degraded 4-hydroxybenzoate, a structural analogue of bisphenol A, did not exhibit bisphenol A degradation. The dehalogenation of tetrabromo- and tetrachlorobisphenol A and the potential for accumulation of bisphenol A in anoxic sediments is significant given the widespread use of these chemicals.     

Fatty acid profile and sensory characteristics of table eggs from laying hens fed hempseed and hempseed oil

Hempseed (HS) is rich in omega-3 polyunsaturated fatty acids, with approximately 17% of total fatty acids as alpha-linolenic acid. As such, HS and its oil may be used in hen diet formulations to produce eggs enriched in essential fatty acids. Because omega-3 eggs have the potential for unpleasant aromas and flavors, the current study was designed to assess the fatty acid profile and sensory attributes of eggs procured from hens consuming diets containing hempseed oil (HO) or HS. A total of 48 individually caged White Bovan hens received 1 of 6 diets containing 4%, 8%, 12% HO, 10%, 20% HS or 0% hemp (w/w) for 12 wk. Total omega-3 polyunsaturated fatty acid content was highest in the 12% HO group (15.3 mg/g of yolk) compared to the control (2.4 mg/g of yolk). Trained panellists (n= 8) found no significant differences (P≥ 0.05) in aroma or flavor between cooked eggs from different dietary treatments, with the exception of sweet flavor. The 4% HO group yielded the least sweet eggs compared to the 20% HS group, which was highest. For yolk color, L*, a*, and b* values (Mean ± SEM) for control eggs were 61.2 ± 0.10, 1.1 ± 0.05, and 43.0 ± 0.22, respectively. Addition of hemp led to significant (P < 0.001) reductions in L*, and significant increases in a* and b*, with the largest changes observed in the 20% HS treatment (L*= 58.7 ± 0.10; a*= 5.8 ± 0.05; b*= 60.5 ± 0.22). The results show that hemp use in hen diets leads to increased omega-3 polyunsaturated fatty acid content and color intensity of egg yolks, but does not have adverse effects on the sensory profiles of the cooked eggs. PRACTICAL APPLICATION: This study provides evidence that HS and hempseed oil (HO) can safely be utilized as feed ingredients for laying hens to produce table eggs that are enriched in essential fatty acids. Additionally, the eggs procured from these hens had similar aroma and flavor compared to eggs from hens not fed any hemp. The greater the dietary hemp inclusion, the more pigmented the resulting yolks became in terms of darkness, redness, and yellowness.     

Comparison of DNA Extraction and PCR Setup Methods for Use in High-Throughput DNA Barcoding of Fish Species

DNA barcoding is a sequencing-based method that can be used for the identification of fish species in a regulatory setting. The objective of this study was to compare modified versions of three DNA extraction kits (i.e., Qiagen DNeasy Blood and Tissue Kit, Sigma-Aldrich Extract-N-Amp Kit; and Life Technologies MagMax-96 DNA Multi-Sample Kit) and two polymerase chain reaction (PCR) setup methods (manual vs. automated) for use in DNA barcoding, with a focus on minimizing time, costs, and labor. DNA was extracted from 83 fish products using each of the three kits and the results were compared based on sequencing success and sequencing quality parameters. A subset of 14 fish products was also tested in triplicate to compare PCR setup methods. Initially, reduced sequencing success was observed with the MagMax Kit (88 %) compared to the other two kits (95–96 %); however, after PCR and sequencing were repeated for DNA samples that initially failed, all three methods showed very high sequencing success (98–99 %). Overall, the modified Extract-N-Amp Kit offered the greatest reduction in time and costs, while the DNeasy Blood and Tissue Kit produced sequences with the highest quality and highest initial success rates. Automation of the PCR setup process resulted in slightly greater success (100 %) compared to manual PCR setup (98 %), and reduced the potential for human error that may result from manual pipetting. The results of this study demonstrate the advantages of incorporating rapid and/or automated methods into the DNA barcoding workflow, especially with regard to high-throughput operations.     

Cultured beef: from small biopsy to substantial quantity

Cultured meat is an emerging technology with the potential to solve huge challenges related to the environmental, ethical, and health implications of conventional meat production. Establishing the basic science of cultured meat has been the primary focus of the last decade but it is now feasible that cultured meat products will enter the market within the next 3 to 4 years. This proximity to market introduction demands an evaluation of aspects of the cultured meat production process that have not yet been outlined or discussed in significant detail. For example, one technological approach for the production of cultured meat uses adult muscle stem cells, the limited proliferative capacity of which necessitates repeated collection of tissue samples via biopsies of living donor animals. The selection of donor animals and the details of biopsy processes must be optimized, as this is a key bottleneck in the cultured meat production process. The number of stem cells harvested from a biopsy, together with their proliferative capacity, determines a ‘multiplicity factor’ achieved by a cultured meat production process, thus dictating the reduction in number of animals required to produce a given quantity of meat. This article considers potential scenarios for these critical upstream steps, focusing on the production of cultured beef as an example. Considerations related to donor selection and details of the biopsy process are discussed in detail. The practicalities of various scenarios for cultured beef production, the health of donor animals, and regulatory issues associated with the safety of cultured meat for consumers are also considered. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.     

Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low‐Fat Beef Burgers

Pulses are known to be nutritious foods but are susceptible to oxidation due to the reaction of lipoxygenase (LOX) with linolenic and linoleic acids which can lead to off flavors caused by the formation of volatile organic compounds (VOCs). Infrared micronization at 130 and 150 °C was investigated as a heat treatment to determine its effect on LOX activity and VOCs of chickpea and green lentil flour. The pulse flours were added to low‐fat beef burgers at 6% and measured for consumer acceptability and physicochemical properties. Micronization at 130 °C significantly decreased LOX activity for both flours. The lentil flour micronized at 150 °C showed a further significant decrease in LOX activity similar to that of the chickpea flour at 150 °C. The lowering of VOCs was accomplished more successfully with micronization at 130 °C for chickpea flour while micronization at 150 °C for the green lentil flour was more effective. Micronization minimally affected the characteristic fatty acid content in each flour but significantly increased omega‐3 and n‐6 fatty acids at 150 °C in burgers with lentil and chickpea flours, respectively. Burgers with green lentil flour micronized at 130 and 150 °C, and chickpea flour micronized at 150 °C were positively associated with acceptability. Micronization did not affect the shear force and cooking losses of the burgers made with both flours. Formulation of low‐fat beef burgers containing 6% micronized gluten‐free binder made from lentil and chickpea flour is possible based on favorable results for physicochemical properties and consumer acceptability.