Immunonutritional Protease Inhibitors from T. durum and A. sativa Display Metabolic Similarities When Assayed on Human Macrophage-like Cells

This study evaluated the immunonutritional effects caused by protease inhibitors from Avena sativa and Triticum durum to human macrophage-like cells. Macrophages were exposed (3 h) to extracts obtained from flours, and mitochondrial-associated oxygen consumption rates and inflammatory, metabolic, and proteome adaptations were quantified. Mass spectrometry ‘m/z’ signals of the extracts obtained from T. durum and A. sativa revealed molecular weights of 18–35 kDa and 16–22 kDa, respectively, for the compounds present at highest concentrations. Extracts from T. durum exhibited lower susceptibility to degradation by gastrointestinal enzymes than those from A. sativa: 9.5% vs 20.2%. Despite their different botanical origin, both extracts increased TLR4 expression. Metabolic protein levels were indicative of a decreased glycolytic to lactate flux in cell cultures upon stimulation with A. sativa extracts, which improved mitochondrial respiration in relation to those from T. durum. Principal components analysis confirmed relative similarities between immune–metabolic events triggered by immunonutritional ingredients in T. durum and A. sativa. Collectively, immunonutritional effects help to interpret the differences between both crops, worsening or improving, macrophage immune reactivity (tolerogenicity), and better control of inflammatory processes.     

Heat and fluid flow resulting from the chimney effect in a symmetrically heated vertical channel with adiabatic extensions

An experimental study on a channel-chimney system was carried out in order to elucidate the behavior of heat transfer and fluid flow. The results are presented in terms of local air temperature measurements inside the symmetrically heated channel and between the adiabatic extensions. Different fluid motion regions are observed inside the chimney. Inflows of air are detected in the lower extension ratio, particularly for large values of the ratio of the width of chimney to that of the heated channel. Some typical configurations show the presence of a vortex structure for an expansion ratio greater than one close to the corner regions in the chimney. Some monomial correlation equations between the local Nusselt number, the channel Rayleigh number and the geometric parameters are proposed. The dimensionless parameters are in the following ranges: 10²Ra^*(B/b)10⁶; 1.5L/L_h4.0; 1.0B/b4.0, in which L is the total height of the system, L_h is the height of the heated channel, B is the width of the chimney and b is the width of the heated channel. A good agreement between the correlation and the experimental data is observed.     

Structure and electrocatalytic performance of carbon-supported platinum nanoparticles

The structure of Pt nanoparticles and the composition of the catalyst-Nafion films strongly determine the performance of proton exchange membrane fuel cells. The effect of Nafion content in the catalyst ink, prepared with a commercially available carbon-supported Pt, in the kinetics of the hydrogen oxidation reaction (HOR), has been studied by the thin layer rotating disk electrode technique. The kinetic parameters have been related to the catalyst nanoparticles structure, characterized by X-ray diffraction and high-resolution transmission electron microscopy. The size-shape analysis is consistent with the presence of 3D cubo-octahedral Pt nanoparticles with average size of 2.5 nm. The electrochemically active surface area, determined by CO stripping, appears to depend on the composition of the deposited Pt/C-Nafion film, with a maximum value of 73 m² g_Pt⁻¹ for 30 wt.% Nafion. The results of CO stripping indicate that the external Pt faces are mainly (1 0 0) and (1 1 1) terraces, thus confirming the cubo-octahedral structure of nanoparticles. Cyclic voltammetry combined with the RDE technique has been applied to study the kinetic parameters of HOR besides the ionomer resistance effect on the anode kinetic current at different ionomer contents. The kinetic parameters show that H₂ oxidation behaves reversibly with an estimated exchange current density of 0.27 mA cm⁻².     

Evaluation of the performance of biodiesel from waste vegetable oil in a flame tube furnace

This work presents a theoretical and experimental study of the biodiesel (ethyl ester from a waste vegetable oil) performance in a flame tube furnace. The heat transfer rate was analysed in several sections along the furnace and the performance of the biodiesel was compared to that of diesel oil. The flow of heat from the burn of each fuel in the direction of the walls of the combustion chamber was evaluated under the same fuel injection pressure. The peak of the heat transfer occurred around 0.45 m far from the fuel injection nozzle in a 0.305 m inner diameter combustion chamber. The diesel oil showed a higher heat transfer rate in most parts exposed to the flame. In the region where the body of the flame is not present, the heat transfer of biodiesel becomes higher.     

Classification of juices and fermented beverages made from unripe,ripe and senescent apples based on the aromatic profile using chemometrics

The aim of this study was to assess differences between apple juices and fermented apple beverages elaborated with fruits from different varieties and at different ripening stages in the aroma profile by using chemometrics. Ripening influenced the aroma composition of the apple juice and fermented apple. For all varieties, senescent fruits provided more aromatic fermented apple beverages. However, no significant difference was noticed in samples made of senescent or ripe fruits of the Lisgala variety. Regarding the juices, ripe Gala apple had the highest total aroma concentration. Ethanal was the major compound identified in all the samples, with values between 11.83 mg/L (unripe Lisgala juice) and 81.05 mg/L (ripe Gala juice). 3-Methyl-1-butanol was the major compound identified in the fermented juices. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied and classified the juices and fermented juices based on physicochemical and aroma profile, demonstrating their applicability as tools to monitor the quality of apple-based products.     

Morphological and qualitative characterisation of globe artichoke head from new seed‐propagated cultivars

BACKGROUND: Three new artichoke seed‐propagated hybrids (Tempo, Opal and Madrigal) were compared with two standard cultivated varietal types [Catanese and Violet du Provence (VP)] in terms of head morphology, processing performance, nutritional or technological qualitative traits, in order to define their best use. RESULTS: Compared to the other genotypes, Opal and Madrigal had more rounded, heavier, larger heads, higher processing yield (>400 g of heart kg^?1 raw head) and lower total phenol (TP) content (2.4 g of gallic acid equivalents kg^?1 FW). VP gave a higher processing yield than Catanese and showed the highest TP content (6.5 g kg^?1 FW). Tempo hearts were more similar to those of VP in biometrical and chemical terms (P, Na, K, Ca); they had the highest dry matter content (163 g kg^?1 FW) and the waste left after peeling had the highest TP content. CONCLUSIONS: Hybrid artichokes, especially Opal and Madrigal, appear more suitable for the processing industry and also for fresh‐cut production due to their highest processing yield and lowest total phenol content. Because of its high total phenol content, Tempo waste represents a possible source of natural antioxidant in the pharmaceutical field and in the food industry (as a food additive). Copyright © 2010 Society of Chemical Industry     

Non‐digestible carbohydrates in Brazilian soybean seeds [Glycine max (L.) Merril]

Non‐digestible carbohydrate fraction (NDCF) consists of a range of bioactive compounds that escape digestion in the small intestine. NDCF is mainly composed of dietary fibre (DF) and non‐digestible oligosaccharides (NDO). The objective of this work was to analyse directly and compare the NDCF in two Brazilian cultivars of soybean seed with commercial flour. Brazil is the second major soybean producer in the world. The seed cultivars showed on average a NDCF value of 32.80 g per 100 g dry weight (dw). Regarding DF, insoluble DF (IDF) was the main fraction amounting on average to 98%. Uronic acids were significantly higher than neutral sugar (NS) in IDF and soluble DF (SDF) fractions. There was a considerable amount of Klason lignin – on average 84.14% of DF. Regarding NS profile, mannose was the most important sugar in SDF, whereas galactose and arabinose were predominant in IDF. Stachyose was the main oligosaccharide in NDO. DF and NDO were in the same proportion (94.2:5.8) in tested cultivars. No differences in swelling, water retention, or oil retention capacities between seed cultivars were detected. This study on non‐digestible carbohydrate components in soybean seed gives a different approach to the current nutritional knowledge on protein and oil constituents.     

Antioxidant and antibacterial activities of a starch film with bioextracts microencapsulated from cactus fruits (Opuntia oligacantha)

Food Science and Biotechnology - The use of unconventional sources is very relevant in the food area. In the present study the development of active films with the addition of bioextract (BE) or...