Residual effect of atomised water vapour treatment on carbohydrate metabolism during ripening of cv “Fino de Jete” cherimoya fruit

Atomised hot water vapour at between 46 and 54 °C for 60 min was tested as a method of delaying ripening and extending shelf life in cv “Fino de Jete” cherimoya fruit (Annona cherimola Mill.). Heat treatment at 46 °C stimulated the respiration rate and starch degradation, induced ethylene production, increased the accumulation of soluble sugars and α-amylase activity, and moved the onset of ethylene production (OEP) forward. Treatment at 50 °C, and especially at 52 °C, delayed the climacteric peak and the OEP, decreased sugar and organic acid accumulation, and reduced α-amylase and invertase activity. The results obtained indicate that temperatures higher than 48 °C slowed physiological processes and carbohydrate metabolism and extend the shelf life of the cherimoya fruits, while temperatures higher than 52 °C blocked ripening irreversibly.     

Aromatic DNA adducts in relation to dietary and other lifestyle factors in Spanish adults

The aim of this study was to assess the relationship between bulky DNA adducts in white blood cells (WBC) and lifestyle factors in a sample from the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC). 296 subjects aged between 35 and 64 years, from five regions, were included. Food intake was estimated with a computerized version of dietary history questionnaire. Daily intake of polycyclic aromatic hydrocarbons (PAH) was estimated using a database with information on food content of potential carcinogens. Data on lifestyle and health factors were collected and DNA adducts measured using the nuclease P1 ³²P-postlabelling technique. Geometric means of adducts were similar for men and women (4.11/10⁹ and 3.94/10⁹ nucleotides, respectively). Highest levels of adduct were observed in non-smokers and non-occupationally exposed. Meat intake, oils and fats were associated with higher levels of adducts, but all non-statistically significant. Higher intakes of calcium, sodium and phosphorus were associated with lower adducts levels. Summarising, our study shows that bulky adducts measured by ³²P-postlabelling in DNA from WBC do not correlate with the usual diet of healthy Spanish adults. Although it has been proposed that diet be the main source of PAH in nonsmokers without occupational exposure, DNA adducts do not seem to be suitable biomarkers of dietary PAH in general population.     

Stability of quinoa flour proteins (Chenopodium quinoa Willd.) during storage

The amino acid composition and the physicochemical and functional properties of quinoa flour proteins (QFP) were evaluated during storage (at 20, 30 and 40 °C). Quinoa flour showed a protein content of 14.2 ± 0.1 g 100 g⁻¹ and high levels of essential amino acids as lysine. SDS–PAGE of the QFP presented ten major band, and native-PAGE of the QFP showed similar banding; there was a little variation due to time-temperature. TCA-protein solubility variation (%) was small and the values of water activity were low, a non-significant endogenous hydrolysis was observed. Differential scanning calorimetry flour analysis allowed determining two endotherms, starch and protein. Important structural changes of protein soluble fractions were not detected by UV and fluorescence spectroscopy due to temperature and time of storage. It was found during storage time loss of protein solubility and water absorption. These changes could be to influence in the manufacture of quinoa flour based products. For avoid changes in these functional properties (solubility and water holding capacity), quinoa flour can be stored at ambient temperature (between 20 and 30 °C) and packed in double kraft paper bags (2 months).     

Trace elements in edible fats. VIII. Soybean oil “demetalization” with cation exchange resins

The effects of different solvents, degree of dilution, type of resin, and temperature were studied to determine the optimum conditions for “demetalization” of soybean oils with cation exchange resins. Prooxidant metals in crude soybean oils in acetone orn-hexane solutions can be effectively removed when passed through columns of a strong cation exchange resin. Supported by Grant No. FG-Sp-103-60 under Public Law 480. Agricultural Util. Res. Program. USDA.     

Electrical properties of Y-79 cells, a multipotent line of human retinoblastoma

1. Whole-cell and perforated-patch tight-seal recording techniques were used to characterize the voltage-dependent membrane conductances of the Y-79 cells, a human retinoblastoma line composed of pluripotential retinal precursor cells. 2. Membrane resistance and capacitance were measured under current clamp, yielding approximate average values of 1.8 G omega and 26 pF, respectively. The cells are electrically excitable, and depolarization above -20 mV triggers slow action potentials. 3. Step depolarization of the membrane under voltage clamp elicits a high-threshold transient inward current, followed by a sustained, larger outward current. The outward current is carried by potassium ions, as determined by its susceptibility to blockage by K-channel antagonists [tetraethylammonium (TEA), Cs, and 4-aminopyridine (4-AP)] and insensitivity to reduction of external chloride concentration. 4. The isolated inward current displayed some unusual properties: its amplitude is directly related to extracellular calcium concentration, and replacement of calcium by magnesium completely abolishes it. However, none of the calcium channel antagonists tested (cadmium, nickel, nifedipine, and amiloride) exerted a substantial blockage. In addition, removal of external sodium or superfusion with tetrodotoxin significantly reduce the size of this current. 5. A single voltage-dependent conductance appears to underlie the inward current, because a variety of manipulations, such as changes in the holding potential, in the extracellular concentration of calcium or sodium, or superfusion with tetrodotoxin, failed to reveal the presence of kinetically distinct components. 6. The results suggest that a single voltage-dependent conductance mechanism underlies the depolarization-activated inward current in Y-79 cells. This channel appears to be primarily permeable to calcium, but with a significant contribution by sodium ions. Its functioning appears to be modulated by extracellular calcium.     

The escape response of juvenile Psammodromus algirus lizards.

The timing, magnitude, and orientation of the escape response from a model predator were examined. A high proportion of the responses were touch-evoked; the lizards responded only immediately after the model contacted them. When the model approached at a higher speed, lizards (Psammodromus algirus) initiated the escape sooner, ran at higher speeds, and escaped to longer distances, but their reactive distances did not vary. Model speed did not affect the escape duration or the directness of the response. Escape trajectories were not random. Responses away from the model occurred more often than responses toward the model, but initial orientation affected the direction of escape trajectories. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Amino acid composition of wheat grain. 1: Changes during development

The changes in the composition of free and total amino acids in wheat grain during development are described: the experiment was performed in a growth chamber with three varieties of winter wheat (Triticum aestivum L.): Splendeur, Hobbit and Maris Huntsman. The changes in the total composition of amino acids of the grain as development progressed were consistent with an increase in the proportion of storage proteins. At 15 days after anthesis, the relative amount of glycine increased, suggesting that at this moment the proportion of gliadins was relatively low. The relative amount of arginine increased in mature grain, showing that at times close to maturity the relative proportion of synthesis of a protein fraction rich in this amino acid increased. Free glutamate, proline and arginine decreased at 15 days to a greater extent than the other amino acids and was present in low relative amounts during the period of maximum protein synthesis in the grain; these three amino acids could be the most limiting for protein synthesis in grain. In the free fraction the following showed a similar pattern of change during grain development: aspartate, arginine and histidine on the one hand, and on the other alanine, valine, leucine, isoleucine, threonine, phenylalanine and tyrosine; moreover both groups were inversely correlated. Glycine and lysine were directly related to each other and inversely to glutamate.     

Intelligent virtual agents keeping watch in the battlefield

One of the first areas where virtual reality found a practical application was military training. Two fairly obvious reasons have driven the military to explore and employ this kind of technique in their training; to reduce exposure to hazards and to increase stealth. Many aspects of combat operations are very hazardous, and they become even more dangerous if the combatant seeks to improve his performance. Some smart weapons are autonomous, while others are remotely controlled after they are launched. This allows the shooter and weapon controller to launch the weapon and immediately seek cover, thus decreasing his exposure to return fire. Before launching a weapon, the person who controls that weapon must acquire/perceive as much information as he can, not only from its environment, but also from the people who inhabits that environment. Intelligent virtual agents (IVAs) are used in a wide variety of simulation environments, especially in order to simulate realistic situations as, for example, high fidelity virtual environment (VE) for military training that allows thousands of agents to interact in battlefield scenarios. In this paper, we propose a perceptual model, which seeks to introduce more coherence between IVA perception and human being perception, increasing the psychological coherence between the real life and the VE experience. Agents lacking this perceptual model could react in a non-realistic way, hearing or seeing things that are too far away or hidden behind other objects. The perceptual model, we propose in this paper introduces human limitations inside the agents perceptual model with the aim of reflecting human perception.     

The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems

The modification of Maillard reaction kinetics induced by MgCl₂ was evaluated in both liquid and dehydrated model systems with special emphasis on the interactions of the salt with water and/or the sugars. In liquid trehalose systems, browning is accelerated by the presence of MgCl₂ due to the increased sugar hydrolysis and to the reduction of water mobility caused by the salt (shown by the decrease in ¹H NMR relaxation times T₂), counteracting the inhibitory effect of water on the reaction. In water restricted trehalose systems, MgCl₂ inhibited the Maillard reaction. The salt–sugar interactions, manifested by the delayed sugar crystallization, decreased the reaction rate by affecting the reactivity of reducing sugars. Molecular and supramolecular effects in the presence of MgCl₂ have been observed in the present work, and must be taken into account considering high technological interest in finding strategies to either inhibit or enhance the Maillard reaction depending on the application.     

Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds

Specific and non-specific Maillard reaction (MR) indices such as CIELab colour, browning measurement, furosine, hydroxymethylfurfural (HMF) and furfural, as well as the nutrient content, were analysed for commonly consumed dishes, to test the effects of different culinary treatment on dishes composed of the same ingredients. In addition, the consumption of early MR products (MRP), Amadori compounds, HMF and furfural from a normal serving of these dishes was calculated. As expected, recipes including frying, apart from their particular composition, led to significantly higher values of furosine and HMF, ranging from 4.40 to 175 and from 0.30 to 22.7 mg/kg, respectively; consequently they provided the highest levels of Amadori compounds and HMF intake (0.42–26.8 and 0.02–2.38 mg/serving, respectively). Even so, MRP intake/serving was not very high in comparison with levels reported in the bibliography on some individual foods typically studied in terms of MR development, suggesting that the culinary treatments used do not make a great contribution to the daily MRP consumption.