Impact of cranberry juice and proanthocyanidins on the ability of <Emphasis Type=Italic>Escherichia coli</Emphasis> to form biofilms

The effects of cranberry juice cocktail (CJC) and proanthocyanidins (PACs) on biofilm formation were investigated. Escherichia coli strain HB101pDC1 and nonfimbriated strain HB101 were grown in 10 wt% CJC or 120 μg/mL PACs for 12 consecutive cultures. Biofilm formation was investigated by incubating bacteria in 96-well polyvinyl chloride (PVC) plates and studying the optical density of the solution using the crystal violet method. We suspect that biofilm formation occurred due to non-specific interactions between the bacteria and the polymer. Both P-fimbriated E. coli HB101pDC1 and the non-fimbriated strain HB101 formed biofilms. E. coli strain HB101pDC1 formed a thicker and more mature biofilm. Cranberry juice inhibited biofilm formation after the first culture; however, for bacteria grown in PACs, a decrease in biofilm formation was observed with increasing number of cultures. The inhibitory effect was reversible. These results demonstrate that CJC is more effective than isolated PACs at preventing biofilm formation, possibly suggesting that other cranberry compounds also play a role in anti-biofilm activity.     

The dynamics of aroma release during consumption of candies of different structures,and relationship with temporal perception

We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1 Hz by varying the gelatine content between 0 and 15% w/w. The invivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest invivo release for all aroma compounds was obtained with the 2% gelatine sample. Our findings indicated that aroma release was determined by interaction between the product properties and oral behaviour. Relations between the dynamics of release and perception (method of Temporal Dominance of Sensations) have been established on temporal parameters.     

Effect of water/fuel emulsions and a cerium-based combustion improver additive on HD and LD diesel exhaust emissions

One of the major technological challenges for the transport sector is to cut emissions of particulate matter (PM) and nitrogen oxides (NOx) simultaneously from diesel vehicles to meet future emission standards and to reduce their contribution to the pollution of ambient air. Installation of particle filters in all existing diesel vehicles (for new vehicles, the feasibility is proven) is an efficient but expensive and complicated solution; thus other short-term alternatives have been proposed. It is well known that water/diesel (W/ D) emulsions with up to 20% water can reduce PM and NOx emissions in heavy-duty (HD) engines. The amount of water that can be used in emulsions for the technically more susceptible light-duty (LD) vehicles is much lower, due to risks of impairing engine performance and durability. The present study investigates the potential emission reductions of an experimental 6% W/D emulsion with EURO-3 LD diesel vehicles in comparison to a commercial 12% W/D emulsion with a EURO-3 HD engine and to a Cerium-based combustion improver additive. For PM, the emulsions reduced the emissions with -32% for LD vehicles (mass/km) and -59% for the HD engine (mass/ kWh). However, NOx emissions remained unchanged, and emissions of other pollutants were actually increased forthe LD vehicles with +26% for hydrocarbons (HC), +18% for CO, and +25% for PM-associated benzo[a]pyrene toxicity equivalents (TEQ). In contrast, CO (-32%), TEQ (-14%), and NOx (-6%) were reduced by the emulsion for the HD engine, and only hydrocarbons were slightly increased (+16%). Whereas the Cerium-based additive was inefficient in the HD engine for all emissions except for TEQ (-39%), it markedly reduced all emissions for the LD vehicles (PM -13%, CO -18%, HC -26%, TEQ -25%) except for NOx, which remained unchanged. The presented data indicate a strong potential for reductions in PM emissions from current diesel engines by optimizing the fuel composition.     

Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt Effects

ABSTRACT: The influence of protein and calcium concentration on soy protein cold-set gel formation and rheology has been investigated. Cold-set gels can be formed at soy protein concentrations from 6% to 9% and calcium concentrations from 10 to 20 mM. Gel properties can be modulated by changing the protein and/or CaCl₂ concentrations. An increase in CaCl₂ concentration from 10 to 20 mM increased gel opacity while an increase in protein concentration from 6% to 9% decreased opacity. Water-holding capacity improved with increasing protein concentration and decreasing CaCl₂ concentration. The elastic modulus (G') increased with protein and calcium chloride concentrations. Microscopy revealed an increase in the diameters of aggregates and pores as CaCl₂ concentration increased and as protein concentration decreased. Cold-set gels with a broad range of characteristics can be obtained from soy protein.     

Determination of carotenoids in salmonoids

Summary A routine method for quantitative analysis of carotenoid pigments in salmonoids has been developed, based on an extraction with acetone and subsequent cleaning on silicagel prior to identification by thin-layer chromatography (TLC). Quantitative determinations of astaxanthin and canthaxanthin were performed by high-pressure liquid chromatography (HPLC) on a C-18 column eluted with 20% ethyl acetate and 80% methanol/water (9+1) followed by spectrophotometric detection in the visible region. Other combinations of carotenoids could be separated by this system using isocratic or gradient elution. Carotenoid contents of examined fish meat were 2.3–8.1 mg astaxanthin/kg and 0.3–1.0 mg canthaxanthin/kg. Purified colour extracts from fish could be stored at –18 °C for a least 1 month before a final carotenoid analysis was carried out.

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Bestimmung von Carotenoiden in Salmoniden

Zusammenfassung Es wurde eine Routinemethode für die quantitative Analyse von Carotenoidpigmenten in Salmoniden entwickelt, die auf einer Extraktion der Farbstoffe mit Aceton und einem Reinigungsschritt auf Kieselgel vor der Identifizierung durch TLC beruht. Eine quantitative Bestimmung von Astaxanthin und Canthaxanthin konnte durch HPLC auf einer C-18 Säule und Elution mit Essigester/Methanol Wasser (9 + 1) (20:80) gefolgt von photometrischer Detektion im sichtbaren Bereich erzielt werden. Auch andere Kombinationen von Carotenoiden können mit diesem System getrennt werden, wenn isokratische oder Gradientenelution verwendet wird. Die Gehalte an Carotenoiden betrugen in den untersuchten Fischen 2,3–8,1 mg Astaxanthin/Kg und 0,3–1,0 mg Canthaxanthin/kg. Die gereinigten Farbstoffextrakte sind bei –18 °C mindestens 1 Monat lang lagerstabil.

     

Long-term follow-up of early detected vulnerable children.

Made an 11-13 yr follow-up of the subsequent psychiatric histories of over 1,000 children who did or did not participate in a county-wide preventively oriented school mental health program for 1st and 3rd graders between 1958-1961. Clinical "risk" or "vulnerability" judgments were available for program Ss, and reasonably comprehensive 3rd-grade test data were available for all Ss. Early-detected vulnerable Ss were found to have disproportionately high later appearances in a community-wide psychiatric register. Retrospective analyses of the 3rd-grade test data indicate that peer judgment was by far the most sensitive predictor of later psychiatric difficulty. (29 ref) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Modulation of Starch Digestibility in Breakfast Cereals Consumed by Subjects with Metabolic Risk: Impact on Markers of Oxidative Stress and Inflammation during Fasting and the Postprandial Period

Scope : Decreasing postprandial glycaemic excursions may have a beneficial effect on inflammatory and oxidative stress profiles. In this study, we investigated the impact of carbohydrate digestibility modulation per se, as a means of reducing the glycaemic response, on metabolic and inflammatory responses in subjects with metabolic risk factors. Methods and results : Twenty healthy subjects with metabolic risk consumed a cereal product either high in Slowly Digestible Starch (HSDS) or low in SDS (LSDS) at breakfast daily for 3 weeks, in a cross‐over design. Following each 3‐week session, postprandial glycaemia, insulinaemia, the lipid profile, inflammation and oxidative stress markers were assessed and compared to those induced by ingestion of a glucose solution (as a reference). The 2‐h glycaemic and insulinaemic responses were significantly lower following the HSDS breakfast compared with the LSDS breakfast or glucose. No significant differences between the products were observed in terms of the lipid profile, C‐reactive protein, IL‐6 and tumour necrosis factor alpha. We observed a slight increase in fasting lipid peroxidation markers, including an increase in plasma malondialdehyde (MDA) and a decrease in whole blood glutathione (GSH), without significant alteration of urinary F2‐isoprostanes or plasma glutathione peroxidase (GPx) activity. Conclusion : Consumption of HSDS products for 3 weeks significantly altered both postprandial glycaemia and insulinaemia, but was not sufficient to modify the inflammatory profile. Consumption of both cereal products was associated with a slightly higher fasting oxidative stress profile.