Furan and Methylfurans in Foods: An Update on Occurrence,Mitigation, and Risk Assessment

The acceptance of many foods is related to traditional cooking practices, which create taste and texture and are important to digestibility, preservation, and the reduction of foodborne illnesses. A wide range of compounds are formed during the cooking of foods, a number of these have been shown to lead to adverse effects in classical toxicological models and are known as food processing contaminants (FPC). It is essential that the presence and effects of such compounds alone and in combination within the diet are understood such that proportionate risk management measures can be developed, while taking a holistic view across the whole value chain. Furan and alkylfurans (principally 2‐ and 3‐methylfuran) are highly volatile FPC, which are formed in a wide range of foods at low amounts. The focus of research to‐date has been on those foods, which have been identified to be most consequential in terms of being sources of exposure, namely jarred and canned foods for infants and young children (meals and drinks) and coffee (roast and ground, soluble). This report presents (i) new industry data on the occurrence of furan and methylfurans in selected food categories following previous coffee studies, (ii) the most salient parameters that impact furan formation, and (iii) aspects of importance for the risk assessment.     

Molecular insights into human taste perception and umami tastants: A review

Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells carry various G protein-coupled receptors that can detect sweet, bitter, or umami tastants, while type III cells detect sour, and likely salty stimuli. Upon ligand binding, receptor-linked intracellular heterotrimeric G proteins initiate a cascade of downstream events which activate the afferent nerve fibers for taste perception in the brain. The taste of amino acids depends on the hydrophobicity, size, charge, isoelectric point, chirality of the alpha carbon, and the functional groups on their side chains. The principal umami ingredient monosodium l -glutamate, broadly known as MSG, loses umami taste upon acetylation, esterification, or methylation, but is able to form flat configurations that bind well to the umami taste receptor. Ribonucleotides such as guanosine monophosphate and inosine monophosphate strongly enhance umami taste when l -glutamate is present. Ribonucleotides bind to the outer section of the venus flytrap domain of the receptor dimer and stabilize the closed conformation. Concentrations of glutamate, aspartate, arginate, and other compounds in food products may enhance saltiness and overall flavor. Umami ingredients may help to reduce the consumption of salts and fats in the general population and increase food consumption in the elderly.     

Feature-based Groundwater Hydrograph Clustering Using Unsupervised Self-Organizing Map-Ensembles

Hydrograph clustering helps to identify dynamic patterns within aquifers systems, an important foundation of characterizing groundwater systems and their influences, which is necessary to effectively manage groundwater resources. We develope an unsupervised modeling approach to characterize and cluster hydrographs on regional scale according to their dynamics. We apply feature-based clustering to improve the exploitation of heterogeneous datasets, explore the usefulness of existing features and propose new features specifically useful to describe groundwater hydrographs. The clustering itself is based on a powerful combination of Self-Organizing Maps with a modified DS2L-Algorithm, which automatically derives the cluster number but also allows to influence the level of detail of the clustering. We further develop a framework that combines these methods with ensemble modeling, internal cluster validation indices, resampling and consensus voting to finally obtain a robust clustering result and remove arbitrariness from the feature selection process. Further we propose a measure to sort hydrographs within clusters, useful for both interpretability and visualization. We test the framework with weekly data from the Upper Rhine Graben System, using more than 1800 hydrographs from a period of 30 years (1986-2016). The results show that our approach is adaptively capable of identifying homogeneous groups of hydrograph dynamics. The resulting clusters show both spatially known and unknown patterns, some of which correspond clearly to external controlling factors, such as intensive groundwater management in the northern part of the test area. This framework is easily transferable to other regions and, by adapting the describing features, also to other time series-clustering applications.

     

THE USE OF CHEMICAL MARKERS AND MODEL STUDIES TO ASSESS THE IN VITRO PRO- AND ANTIOXIDATIVE PROPERTIES OF METHYLXANTHINE-RICH BEVERAGES

Chemical markers and model studies are useful in predicting the stability and shelf life of foods and beverages in food technology and chemistry. Chemical modification induced by food processing has an impact on the reactivity and chemical properties of the food constituents, frequently giving rise to new molecules with enhanced antioxidative activity and potential health benefit. In the case of coffee, tea, and cocoa, these positive characteristics are often associated with dietary polyphenols. In particular, the often referred to “paradox” behavior of endogenous polyphenols to act as anti- and/or prooxidants is demonstrated with the aid of in vitro model studies. Furthermore, in-situ chemical markers such as 8-oxocaffeine are described in methylxanthine-rich beverages that reflect oxidative reactions. Such chemicals can be employed to help assess the impact of processing conditions on food quality as well as to predict the stability of the final product.     

Fat‐soluble arsenic – new lipids with a sting in their tail

Lipids encompass a myriad of natural compounds with many essential biological functions and applications across the areas of food and nutrition, health and medicine, and modern nanotechnologies. Arsenic has long been known as a highly toxic element. What happens when the two come together?     

Empirische Methodologien und Methoden der angewandten und der empirischen Ethik

Definition of the problem This paper deals with the question of adequate methodologies and methods to conduct empirical research and integrate empirical knowledge in the field of biomedical ethics. Arguments It starts with reflections about the main subject matter of ethics, the human being as a bio-psycho-social creature and its morals, and argues that social sciences are the adequate basic empirical science in the field of ethics in general. The next paragraph considers theory of science perspectives of the relationship of ethics, empirical findings, methodologies and theories and examples of the integration of empirical findings into ethical deliberations. Reasons for the tension between social science and ethics are scrutinized which are different in the yet to be defined field of empirical ethics compared to traditional applied ethics. Conclusion How a bio-psycho-social ethics that incorporates these criteria into its own body of work could look like is finally depicted.     

High resolution fMRI of subcortical regions during visual erotic stimulation at 7 T

Object Involvement of distinct subcortical structures during sexual arousal was shown in animals and functional imaging studies gave coarse evidence for a similar organisation in humans. In contrast to previous imaging studies at lower field strengths, we tried to investigate activation in distinguishable subcortical structures at high spatial resolution during a short stimulating paradigm to further account for potential effects of attenuation or adaptation. Materials and methods Seven healthy subjects were investigated using functional magnetic resonance imaging (fMRI) on a 7 T scanner. High resolution EPI images of 1.4 × 1.4 mm² inplane resolution were acquired in a single functional session of 13.6 minutes. During the session erotic and non-erotic pictures were presented in an event-related design. Results In the unsmoothed data with preserved high spatial resolution significant effects were detected in relevant structures, including anterior caudate and mediodorsal thalamus. These effects were restricted to subcortical target structures and their anatomical boundaries. Conclusion This study demonstrates that fMRI at high fields provides an ideal tool to investigate functional anatomy of subcortical structures. Due to an increased signal-to-noise ratio, functional scans of short duration can be acquired at high resolution without the need for further spatial smoothing.     

Synthesis of iron(II) complexes with asymmetric N<Subscript>2</Subscript>O<Subscript>2</Subscript> coordinating Schiff base-like ligands and their spin crossover properties

The synthesis of new Schiff base-like ligands with asymmetric substituents pattern and their iron complexes with pyridine as axial ligand is described. Two of the ligands and one of the iron(II) complexes were characterized by single crystal X-ray structure analysis. One of the the iron(II) complexes shows spin crossover behavior while the others remain in the high spin state. The influence of the reduced symmetry of the ligand on the properties of the complexes is discussed.

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