Effect of a food-grade enzyme preparation fromAspergillus oryzae on free fatty acid release in Manchego-type cheese from ovine and bovine milk

The addition of 50 mg Flavor Age (blend of lipase, proteinases and peptidases fromAspergillus oryzae) per kilogram of mixed ovine plus bovine milk for the manufacture of Manchego-type cheese caused the release of abundant free fatty acids (FFA), especially the short-chain fatty acids (C₄ to C₁₀). The effect accentuated with ripening time, the cheeses reaching a level of FFA around 2% at 120 days. The high concentration of FFA could have partially inhibited the growth of starter culture, as can be deduced from the higher residual lactose content of enzyme-treated cheeses. The results are compared and related to those obtained in a previous study on proteolysis and flavour development by the same enzyme preparation. They suggest that in the case of Man-chego-type cheese the liberation of FFA, although necessary, could be less important for flavour enhancement than the production of free amino acids.     

Risk assessment of the lead intake by consumption of red deer and wild boar meat in Southern Spain

The presence of heavy metals in big game meat may pose a risk to human health. The main objective of this paper is to carry out a risk assessment study (using a probabilistic and point-estimate approach) of lead intake by consumption of red deer and wild boar meat in Southern Spain based on Spanish data collected in the period 2003-2006. In general, the concentration levels found for wild boar meat (mean?=?1291?μg?kg(-1)) were much higher than those observed in red deer meat (mean?=?326?μg?kg(-1)). The results from a point-estimate risk assessment showed that the estimated average intake of lead among different exposure scenarios varied from 0.1 to 6.5 and from 0.3 to 38?μg?kg(-1)?week(-1) for red deer and wild boar meat, respectively; and from 0.3 to 35?μg?kg(-1)?week(-1) for individuals consuming both red deer and wild boar meat, and that the estimated intake of lead by consumption of big game meat differed significantly between hunters and non-hunters, it being higher for hunters. Besides this, results from the probabilistic risk assessment study corroborated the fact that risk is greater in hunter populations, reaching a maximum in individuals consuming only wild boar and both types of meat, with 0.4% and 0.2% of the population above the provisional tolerable weekly intake (PTWI), respectively. Likewise, the hunter populations consuming wild boar and both types of big game meat (red deer and wild boar meat) were exposed to the maximum lead level (56?μg?kg(-1)?week(-1)), which corresponded approximately to 224% of the PTWI. Further data and studies will be needed to give a complete risk estimation in which it will be crucial to consider the contribution to the lead intake level of other foods in the diet of both population groups.     

Determination of anthocyanin content in C.V Monastrell grapes during ripening period using several procedures

The accumulation of anthocyanins in grape skin and their evolution during ripening were evaluated in Monastrell grapes grown at four different sites growing season. Of the different techniques used for this purpose, we used one chromatographic [high‐performance liquid chromatography (HPLC)] and three spectrophotometric (Saint‐Cricq, Fragoso‐García and Lamadon) methods. The grapes from two of the sites (Agüeros and Rubializas) presented much higher values of anthocyanin (1279 and 1207 mg kg^?1 respectively) compounds than the grapes from the other two sites. Of the different methods used, HPLC proved to be an invaluable tool for identifying and quantifying individual anthocyanins in a sample, while the Fragoso‐García technique was the best of the spectrophotometric methods for laboratories that do not have access to HPLC equipment. Application of principal component determination (PCA) to our experimental data resulted satisfactory classification of wines in terms of their geographical origin. High correlation coefficients were observed among the different spectrophotometric techniques (0.88 between Fragoso‐García and Saint Cricq; and 0.92 between Lamadon and Saint Cricq) and lower coefficients between HPLC and the spectrophotometric techniques.     

Detection and quantification of Escherichia coli and Pseudomonas aeruginosa in cow milk by near‐infrared spectroscopy

This work investigated the potential of NIR technology to be applied in the dairy industry for the detection of micro‐organisms. To this end, two types of cow milk samples were studied, one in which only bacterial biomass was considered and the other in which bacteria were cultured and grown in milk for 24 h. The study was carried out using two micro‐organisms Escherichia coli and Pseudomonas aeruginosa. Both types of samples with different counts of both micro‐organisms were analysed by a NIR analyser in the range 10 000–4000 cm^?1 based on transmittance measurements. Multivariate models indicated that a better discrimination between micro‐organisms was attained in those milk samples in which micro‐organisms have been grown.     

Mineral profile of “fino” wines using inductively coupled plasma optical emission spectrometry methods

Fifty wines from the Denomination of origin (DO) of Condado de Huelva were analysed for mineral content by measuring 12 elements (Al, Ba, Ca, Cu, Fe, K, Mg, Mn, Na, P, Sr and Zn) using Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES). Samples were previously digested by heating with H₂O₂/HNO₃ mixture. The results obtained showed that metal data set were non-normally distributed and accordingly, non-parametric statistics were applied. The average levels (medians) of these elements found in the samples are as follows, in mg/L: 2.54 (Al); 0.06 (Ba); 82.58 (Ca); 0.21 (Cu); 3.53 (Fe); 865.34 (K); 68.87 (Mg); 0.71 (Mn); 32.77 (Na); 71.61 (P); 0.48 (Sr); 0.56 (Zn). The interrelation of metal couples was studied through the Spearman non-parametric sample correlation, being Fe/Al, P/Mg, and Zn/Ba the most important correlations established. As a result of this study, we can suggest that the contribution to the safety intake limits (per week) of the studied elements through the wine consumption is not significant. Actually, they range between 0.1% in Fe and 11.9% in Mg, for normal drinkers.     

Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time

BACKGROUND: Cooking time decreases when beans are soaked first. However, the molecular basis of this decrease remains unclear. To determine the mechanisms involved, changes in both pectic polysaccharides and cell wall enzymes were monitored during soaking. Two cultivars and one breeding line were studied. RESULTS: Soaking increased the activity of the cell wall enzymes rhamnogalacturonase, galactanase and polygalacturonase. Their activity in the cell wall was detected as changes in chemical composition of pectic polysaccharides. Rhamnose content decreased but galactose and uronic acid contents increased in the polysaccharides of soaked beans. A decrease in the average molecular weight of the pectin fraction was induced during soaking. The decrease in rhamnose and the polygalacturonase activity were associated (r = 0.933, P = 0.01, and r = 0.725, P = 0.01, respectively) with shorter cooking time after soaking. CONCLUSION: Pectic cell wall enzymes are responsible for the changes in rhamnogalacturonan I and polygalacturonan induced during soaking and constitute the biochemical factors that give bean cell walls new polysaccharide arrangements. Rhamnogalacturonan I is dispersed throughout the entire cell wall and interacts with cellulose and hemicellulose fibres, resulting in a higher rate of pectic polysaccharide thermosolubility and, therefore, a shorter cooking time. Copyright © 2011 Society of Chemical Industry     

Secretome from Human Mesenchymal Stem Cells-Derived Endothelial Cells Promotes Wound Healing in a Type-2 Diabetes Mouse Model

Tissue regeneration is often impaired in patients with metabolic disorders such as diabetes mellitus and obesity, exhibiting reduced wound repair and limited regeneration capacity. We and others have demonstrated that wound healing under normal metabolic conditions is potentiated by the secretome of human endothelial cell-differentiated mesenchymal stem cells (hMSC-EC). However, it is unknown whether this effect is sustained under hyperglycemic conditions. In this study, the wound healing effect of secretomes from undifferentiated human mesenchymal stem cells (hMSC) and hMSC-EC in a type-2 diabetes mouse model was analyzed. hMSC were isolated from human Wharton’s jelly and differentiated into hMSC-EC. hMSC and hMSC-EC secretomes were analyzed and their wound healing capacity in C57Bl/6J mice fed with control (CD) or high fat diet (HFD) was evaluated. Our results showed that hMSC-EC secretome enhanced endothelial cell proliferation and wound healing in vivo when compared with hMSC secretome. Five soluble proteins (angiopoietin-1, angiopoietin-2, Factor de crecimiento fibroblástico, Matrix metallopeptidase 9, and Vascular Endothelial Growth Factor) were enriched in hMSC-EC secretome in comparison to hMSC secretome. Thus, the five recombinant proteins were mixed, and their pro-healing property was evaluated in vitro and in vivo. Functional analysis demonstrated that a cocktail of these proteins enhanced the wound healing process similar to hMSC-EC secretome in HFD mice. Overall, our results show that hMSC-EC secretome or a combination of specific proteins enriched in the hMSC-EC secretome enhanced wound healing process under hyperglycemic conditions.     

Interrogating the Behaviour of a Styryl Dye Interacting with a Mesoscopic 2D-MOF and Its Luminescent Vapochromic Sensing

In this contribution, we report on the solid-state-photodynamical properties and further applications of a low dimensional composite material composed by the luminescent trans-4-(dicyanomethylene)-2-methyl-6-(4-dimethylaminostyryl)-4H-pyran (DCM) dye interacting with a two-dimensional-metal organic framework (2D-MOF), Al-ITQ-HB. Three different samples with increasing concentration of DCM are synthesized and characterized. The broad UV-visible absorption spectra of the DCM/Al-ITQ-HB composites reflect the presence of different species of DCM molecules (monomers and aggregates). In contrast, the emission spectra are narrower and exhibit a bathochromic shift upon increasing the DCM concentration, in agreeance with the formation of adsorbed aggregates. Time-resolved picosecond (ps)-experiments reveal multi-exponential behaviors of the excited composites, further confirming the heterogeneous nature of the samples. Remarkably, DCM/Al-ITQ-HB fluorescence is sensitive to vapors of electron donor aromatic amine compounds like aniline, methylaniline, and benzylamine due to a H-bonding-induced electron transfer (ET) process from the analyte to the surface-adsorbed DCM. These findings bring new insights on the photobehavior of a well-known dye when interacting with a 2D-MOF and its possible application in sensing aniline derivatives.