LIQUID-LIQUID EQUILIBRIUM OF THE THREE LIQUID PHASES AT EQUILIBRIUM SYSTEM WATER-PHOSFHORIC ACID-DI-ISOPROPYL ETHER AT 25 AND 40°C.

Solubility and liquid-liquid equilibrium data have been obtained for the ternary system Water-Phosproric Acid-Di-isopropyl Ether at 25 and 40^°C. This system presents a three-phase1 region at bcth temperatures. Data for the tie lines end the solubility curve in the zone above the three-phase region at 25^°C have been obtained by analyzing the phcsphcric acid and the di-isopropyl ether composition in the conjugated phases. Di-isoprcpyl ether i"as analyzed by NMR, using acetic acid as internal standard. It was impossible to apply conventional cloud point method to this zone due to the presence of an isooptic region.     

Human umbilical artery smooth muscle exhibits a 2-apb- sensitive capacitative contractile response evoked by vasoactive substances and exprsses mrnas for stim,orai and trpc channelsa

After depletion of intracellular Ca²⁺ stores the capacitative response triggers an extracellular Ca²⁺ influx through store-operated channels (SOCs) which refills these stores. Our objective was to explore if human umbilical artery smooth muscle presented this response and if it was involved in the mechanism of serotonin- and histamine-induced contractions. Intracellular Ca²⁺ depletion by a Ca²⁺-free extracellular solution followed by Ca²⁺ readdition produced a contraction in artery rings which was inhibited by the blocker of Orai and TRPC channels 2-aminoethoxydiphenyl borate (2-APB), suggesting a capacitative response. In presence of 2-APB the magnitude of a second paired contraction by serotonin or histamine was significantly less than a first one, likely because 2-APB inhibited store refilling by capacitative Ca²⁺ entry. 2-APB inhibition of sarcoplasmic reticulum Ca²⁺ release was excluded because this blocker did not affect serotonin force development in a Ca²⁺-free solution. The PCR technique showed the presence of mRNAs for STIM proteins (1 and 2), for Orai proteins (1, 2 and 3) and for TRPC channels (subtypes 1, 3, 4 and 6) in the smooth muscle of the human umbilical artery. Hence, this artery presents a capacitative contractile response triggered by stimulation with physiological vasoconstrictors and expresses mRNAs for proteins and channels previously identified as SOCs.     

Chemical and Physical Characteristics of Ready-To-Eat Dry Beans

Red Kidney and Pinto dry beans were processed into a ready-to-eat snack food by several methods. The dry beans were soaked in water overnight or germinated under controlled conditions at 22°C for 4 days prior to processing. The germination process removed most of the raffinose and stachyose in the beans as revealed by HPLC analysis. Protease inhibitor activity in the beans was greatly reduced by cooking the rehydrated beans in tomato sauce or by frying the beans in hydrogenated vegetable oil at 180°C for 6 min. The in vitro protein digestibility of the beans was improved as evidenced by the decrease in trypsin and chymotrypsin inhibitors in the cooked and fried products.     

Factors Affecting the Gelation Properties of Hydrolyzed Sunflower Proteins

The effects of temperature and several chemicals on gelation time and strength of gels formed by heating (pH 8) 5% solutions of trypsin hydrolyzed sunflower proteins were studied by dynamic rheological methods. The storage modulus reached a maximum at 80°C. Ca₂Cl (and NaCl at > 0.2M) accelerated gelation and weakened the gel. NaCOCH₃Na₂SO₄ and NaSCN decreased the storage modulus. Urea decreased gelstrength and at high concentrations slowed gelation. Time for gelation diminished and gel strength increased with increasing mercaptoethanol concentration up to 0.1M. Propylene glycol at 5–20% concentrations accelerated gelation and at 5% also increased gel strength. Trypsin hydrolyzed sunflower proteins could be useful in products requiring strong gels at high temperatures.     

The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°C

This study investigated the viability of probiotic ( Lactobacillus acidophilus LA5, Lactobacillus rhamnosus LBA and Bifidobacterium animalis subsp . lactis BL-04) in milk fermented with Lactobacillus delbrueckii subsp . bulgaricus LB340 and Streptococcus thermophilus TAO (yoghurt – Y). Each probiotic strain was grown separately in co-culture with Y and in blends of different combinations. Blends affected fermentation time(s), pH and firmness during storage at 4°C. The product made with Y plus B. animalis subsp . lactis and L. rhamnosus had counts of viable cells at the end of shelf life that met the minimum required to achieve probiotic effect. However, L. acidophilus and L. delbrueckii subsp . bulgaricus were inhibited.     

Production of conjugated linoleic acid by food‐grade bacteria: A review

Conjugated linoleic acid (CLA) is a group of isomers of linoleic acid (LA) with several potential health benefits which justifies the efforts to obtain foods with enhanced CLA contents. A possible way to obtain CLA‐enriched products is via fermentation as several micro‐organisms, many of which are employed in the manufacture of foods, are known to convert free LA into CLA. However, due to several constraints, the use of CLA‐producing bacteria still remains challenging and continuous efforts are required. This review summarises the current knowledge on microbial CLA production by food‐grade micro‐organisms, its technical issues and limitations, potential applications and bioactivities.