Phenolics and antioxidative activities in common beans (Phaseolus vulgaris L)

Six bean cultivars grown in southern Manitoba for 2 years were evaluated for variability in yield of millstreams and phenolic constituents. The ethanolic extract of bean cultivars and millstreams was screened for antioxidant activity using the β‐carotene‐linoleate and the 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) in vitro model systems. Cultivar was the main source of variation for yield of millstreams, content of phenolic compounds and antioxidant activities. Phenolic compounds in cultivars varied from 3.3 to 16.6 mg catechin equivalent and from 0.15 to 0.32 mg cyanidin‐3‐glucoside equivalent g^?1 bean for total phenolic and anthocyanin contents, respectively. The bean cultivars exhibited antioxidant activity (AA) of 10–46% inhibition of lipid peroxidation in the linoleate and 0.4–1.3 trolox equivalent antioxidant capacities (TEAC) in the DPPH model systems. The hull millstream with maximum concentration of phenolic compounds exhibited the strongest antioxidant activity of 383 µM trolox equivalent g^?1 hull. Total phenolic content, alone or in combination with other phenolic constituents, is a potential candidate as a selection criterion for antioxidant activity in beans. Copyright © 2005 Society of Chemical Industry     

Immunization with a novel recombinant protein (YidR) reduced the risk of clinical mastitis caused by Klebsiella spp. and decreased milk losses and culling risk after Escherichia coli infections

The primary objective of this study was to evaluate the protective efficacy of a novel recombinant subunit vaccine containing the protein YidR (rYidR) against clinical mastitis (CM) caused by Klebsiella spp. and Escherichia coli. Given that E. coli infection is known to cause metritis, we also evaluated the effect of rYidR vaccination on the incidence of metritis and conception at the first artificial insemination. Retained placenta and abortion incidence, milk production and composition, and serological responses to specific antigens were also evaluated. In total, 3,107 cows were blocked by parity and randomly allocated into 1 of 3 treatment groups: experimental recombinant subunit vaccine containing the YidR protein (rYidR); commercial vaccine composed of Klebsiella pneumoniae siderophore receptors and porin protein (Kleb-SRP; KlebVax, Epitopix, Willmar, MN); and sterile water adjuvanted with aluminum hydroxide (20%; placebo). Vaccinations were performed at the dry-off for cows, and at 223 ± 3 d of pregnancy for pre-fresh heifers. A second administration was given at 21 ± 3 d after the first injection. Vaccination with rYidR significantly reduced the incidence of CM caused by Klebsiella spp. (3.2%) when compared with the placebo (5.1%) group. No difference was observed on risk of Klebsiella CM between Kleb-SRP (5.9%) and placebo groups. Cows in the rYidR group that experienced E. coli CM had a lower risk of death or culling (12.5%) compared with the Kleb-SRP (27.6%) and placebo groups (27.8%). Furthermore, among cows that developed E. coli CM, rYidR-immunized cows produced more milk than did cows in the placebo and Kleb-SRP groups. Regardless of CM occurrence, rYidR-immunized cows tended to have higher milk production up to the eighth month of lactation than cows in the other groups. No significant effect of treatment was observed on the overall incidence of abortion and metritis; however, the risk of retained placenta tended to be lower for the rYidR group (4.7%) compared with the placebo group (6.7%). In addition, primiparous cows in the rYidR group had the highest conception risk at the first artificial insemination (48.3%) compared with the placebo (39.5%) group, and no significant difference was observed when the Kleb-SRP (40.1%) group was compared with the placebo group. Generally, higher antibody serum titers (IgM and IgG) were observed for the immunized groups compared with the placebo. In conclusion, the rYidR vaccine reduced the risk of CM caused by Klebsiella spp. and the mortality or culling of cows with E. coli infections. Other benefits of the novel vaccine include maintenance of milk production after CM caused by E. coli, and higher conception risk at the first service in primiparous cows compared with cows in the placebo and Kleb-SRP groups.     

Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis

Brettanomyces bruxellensis is one of the most damaging species for wine quality, and tools for controlling its growth are limited. In this study, thirty-nine strains belonging to Saccharomyces cerevisiae and B. bruxellensis have been isolated from wineries, identified and then tested against a panel of thirty-nine killer yeasts. Here, for the first time, the killer activity of Ustilago maydis is proven to be effective against B. bruxellensis. Mixed cultures in winemaking conditions show that U. maydis CYC 1410 has the ability to inhibit B. bruxellensis, while S. cerevisiae is fully resistant to its killer activity, indicating that it could be used in wine fermentation to avoid the development of B. bruxellensis without undesirable effects on the fermentative yeast. The characterization of the dsRNAs isolated and purified from U. maydis CYC 1410 indicated that this strain produces a KP6-related toxin. Killer toxin extracts were active against B. bruxellensis at pH values between 3.0 and 4.5 and temperatures comprised between 15 °C and 25 °C, confirming their biocontrol activity in winemaking and wine aging conditions. Furthermore, small amounts (100 AU/ml) of killer toxin extracts from U. maydis significantly reduced the amount of 4-ethylphenol produced by B. bruxellensis, indicating that in addition to the growth inhibition observed for high killer toxin concentrations (ranging from 400 to 2000 AU/ml), small amounts of the toxin are able to reduce the production of volatile phenols responsible for the aroma defects in wines caused by B. bruxellensis.     

Influence of Pre-drying treatments on Quality and Safety of Sun-dried Tomatoes. Part II. Effects of Storage on Nutritional and Sensory Quality of Sun-dried Tomatoes Pretreated with Sulfur, Sodium Metbisulfite, or Salt

ABSTRACT Pre‐drying treatments have been found to improve the quality of stored sun‐dried tomatoes. Based on previous investigation (Part I), 5 specific pretreatments were chosen for effects on nutritional value, sensory quality, and safety before and after 3 mo of storage (25 °C and 30% to 34% relative humidity). These pretreatments included (1) direct gas sulfuring with 2.3 kg (5 lb) SO₂; (2) with 3.6 kg (8 lb) SO₂; (3) dipping in 10% salt for 5 min; (4) 8% sodium metabisulfite for 5 min; and (5) 8% sodium metabisulfite and 10% salt for 5 min. The use of SO₂ improved color, rehydration ratio, and minimized the loss of ascorbic acid and lycopene. Sodium metabisulfite dipped tomatoes had better rehydration ratio and color than gas sulfured sun‐dried tomatoes. Untrained consumers ranked gas sulfured tomatoes higher than sun‐dried tomatoes produced by dipping in either sodium metabisulfite alone or sodium metabisulfite plus salt.     

Fungal Inactivation by Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Amaranth,Chitosan, or Starch Edible Films

ABSTRACT: Edible films can incorporate antimicrobial agents to provide microbiological stability, since they can be used as carriers of a wide number of additives that can extend product shelf life and reduce the risk of pathogenic bacteria growth on food surfaces. Addition of antimicrobial agents to edible films offers advantages such as the use of low antimicrobial concentrations and low diffusion rates. The aim of this study was to evaluate inhibition of Aspergillus niger and Penicillium spp. by selected concentrations of Mexican oregano (Lippia berlandieri Schauer) essential oil added to amaranth, chitosan, or starch edible films. Oregano essential oil was characterized by gas chromatography-mass spectrometry (GC/MS) analysis. Amaranth, chitosan, and starch edible films were formulated with essential oil concentrations of 0%, 0.25%, 0.50%, 0.75%, 1%, 2%, and 4%. Mold radial growth was evaluated inoculating spores in 2 ways: edible films were placed over inoculated agar, Film/Inoculum mode (F/I), or the edible films were first placed in the agar and then films were inoculated, Inoculum/Film mode (I/F). The modified Gompertz model adequately described growth curves. There was no significant difference (P > 0.05) in growth parameters between the 2 modes of inoculation. Antifungal effectiveness of edible films was starch > chitosan > amaranth. In starch edible films, both studied molds were inhibited with 0.50% of essential oil. Edible films added with Mexican oregano essential oil could improve the quality of foods by controlling surface growth of molds.     

In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.)

BACKGROUND: Pulses represent an important source of protein, as well as digestible and indigestible carbohydrates. Little information is available on the indigestible carbohydrates and antioxidant capacity of legume seeds. The cooked seeds of three pulses (black bean, chickpea and lentil) were evaluated for their indigestible fraction (IF), polyphenols content, antioxidant capacity and in vitro fermentability, including short‐chain fatty acid production. RESULTS: The insoluble indigestible fraction (IIF) was higher than the soluble counterpart (soluble indigestible fraction, SIF). The SIF value was highest in black beans, while no difference was observed between chickpeas and lentils. Black beans and lentils had higher polyphenols content than chickpeas. The IF of black beans exhibited the lowest and chickpeas the highest associated polyphenols content. Condensed tannins were retained to some extent in the IF that exhibited significant antioxidant capacity. The total IF of the three pulses produced short chain fatty acids (SCFA) after 24 h of in vitro fermentation by human colonic microflora. IF from black bean and lentil were best substrates for the fermentative production of butyric acid. CONCLUSIONS: It is concluded that the IF of pulses might be an important source of bioactive compounds. Copyright © 2010 Society of Chemical Industry     

Physicochemical characteristics of starch from bread wheat (Triticum aestivum) with “yellow berry”

The physiological disorder of yellow berry (YB) in wheat is characterized by starchy or mealy spots in the grains, and it is present mainly in irrigated wheat crops. YB grains have characteristic low protein content. This disorder is a problem that has been increasing in bread and durum wheat in the northern part of Mexico. Limited availability of nitrogen is considered to be the main cause. Starch of normal and yellow berry wheat grains were analyzed and properties were compared. Starch of YB wheat grains had higher percent crystallinity, as demonstrated by X‐ray diffraction and DSC studies. Differences in pasting behavior were also observed. Starch from YB wheat grains had higher peak and set back viscosities. Starch granule size distribution as well as physicochemical properties indicates changes in composition or microstructure of starch granules of YB wheat grains.     

Behavior of Ni20Cr Alloy in Molten Nitrate Salts

This study reports the behavior of the Ni20Cr alloy in molten nitrate salts. Its behavior was evaluated in the eutectic mixture called Solar Salt (binary salt) and in a ternary mixture (90% Solar Salt and 10% lanthanum nitrate). The addition of lanthanum nitrate was performed to determine if the presence of the La³⁺ cation could act as a corrosion inhibitor. Through mass loss and potentiodynamic polarization studies, the effects of both electrolytes on the corrosion resistance of the alloy at 300, 400, and 500 °C and at exposure times of 250, 500, 750, and 1000 h were determined. The results showed an increase in the corrosivity of the ternary salt, due to a decrease in its melting point and an increase in the concentration of nitrate ions. However, it was observed that the La³⁺ cations formed a protective layer (La₂O₃) on the alloy surface. In both corrosive media, the Ni20Cr alloy showed excellent corrosion resistance, due to its ability to form protective layers of Cr₂O₃, NiO, and NiCr₂O₄, in addition to the presence of a layer of La₂O₃ in the case of the ternary salt.     

Vitis vinifera L. Bioactive Components Modulate Adipose Tissue Metabolic Markers of Healthy Rats in a Photoperiod-Dependent Manner

Scope

The beneficial health effects of (poly)phenol-rich foods such as red grapes mainly depend on both the type and concentration of (poly)phenols. Since fruit (poly)phenol content is influenced by growing conditions, the study examines the seasonal effects of red grapes (Vitis vinifera L.), grown under various cultivation conditions, on metabolic markers of adipose tissue in healthy rats.

Methods and results

For this purpose, Fischer 344 rats are exposed into three different light-dark cycles and daily supplemented with 100 mg kg⁻¹ of either conventionally or organically grown red grapes for 10 weeks (n = 6). Seasonal consumption of organic grapes (OGs), which are richer in anthocyanins, increases energy expenditure (EE) of animals exposed to long photoperiod and enhances uncoupling protein 1 (UCP1) protein expression in brown adipose tissue of animals under standard photoperiod. Additionally, red grape consumption affects the gene expression profile of white adipose tissue (WAT), upregulating browning markers of subcutaneous WAT in 12 h light (L12) and 18 h light (L18) photoperiods, and downregulating adipogenic and lipolytic markers of visceral WAT in 6 h light (L6) and L12 photoperiods.

Conclusions

These results clearly show that bioactive compounds of grapes can modulate the metabolic markers of white and brown adipose tissues in a photoperiod and depot-dependent manner, partly affecting EE when consumed out of season.