Changes in free amino acids content in albacore (Thunnus alalunga) muscle during thermal processing

The effects of cooking and sterilization at several temperatures on the free amino acids (FAA) content in albacore (Thunnus alalunga) muscle were studied during the processing of canned tuna. FAAs were derivatized with o-phthalaldehyde, separated on a C18 column by HPLC and detected by both fluorescence and ultra-violet detectors. After cooking the loss of FAAs was not significant. However, in the final product sterilized at 115 degrees C and 110 degrees C (throughout the whole process) there were significant losses with regard to the start material, but not at 118 degrees C (all temperatures leading to the same lethal F-value). The influence of the thermal process time at 115 degrees C was evaluated for 60 and 100 min. Significant losses were found between both canned products (approximately 25%) and between the raw fish and the final product (approximately 12% and approximately 34%, process time 60 and 100 min, respectively). The determination of the content of FAA present in canned albacore may be a useful indication of the severity of the thermal processing.     

A Mathematical Model of the Vagus-Heart Period System in the Cat

The dynamic relation between changes in heart period and changes in the frequency of stimulation applied to the nerves involved in slowing the heart (vagus nerves) in chloralosed vagotomized cats pretreated with propranolol was investigated in ten cats using time-domain techniques. The strength of the stimuli was such that a sinus rhythm was always maintained. The typical response of heart period to step changes in the frequency of stimulation (range 4-50 Hz) was found to be an increase in heart period to a steady value preceded by an overshoot, and followed, after the stimulus was removed, by an undershoot (postvagal tachycardia). The observed response was accurately described by a dynamic model consisting of a third-order nonlinear system with time delay. The postvagal tachycardia was accounted for by including in the model a negative feedback loop; a portion of the overshoot was accounted for by the feedback loop and the remainder by including in the model a negative coefficient that varied as a negative exponential function of frequency. For small variations in the frequency of stimulation, it was shown in agreement with previous results, that the model could be approximated by a first-order system with time delay. In addition, it was found that provided a sinus rhythm was maintained, the steady-state value of heart period during vagal stimulation was neither a hyperbolic nor a logarithmic function of frequency of stimulation as suggested by previous investigators, but rather exhibited a maximum in the neighborhood of the middle of the frequency range studied.     

Microbiological,physical and chemical characteristics of freshwater prawns (Macrobrachium rosenbergii) in modified‐atmosphere packaging

This study evaluated the influence of packaging atmosphere (air versus 50% N₂/50% CO₂) on microbiological (mesophiles, psychrotrophs), physical (gas measurement) and chemical (pH, total volatile basic nitrogen [TVB‐N], NH₃, H₂S and biogenic amines) parameters in freshwater prawns during storage at 0 ± 1 °C for 240 h. To select the most appropriate packaging, 21 batches of each treatment were analysed. Both the packaging permeability and the combination of gases affected the shelf life, but the modified‐atmosphere packaging (MAP) was more efficient than air packaging, increasing the shelf life by 40 h. The parameters of pH and TVB‐N showed no statistical difference between the two atmosphere conditions all along the storage period. The biogenic amine agmatine showed potential for use as a quality indicator due to the increased concentration during storage. In further studies, this amine can be applied as an indicator for public health issue.     

Antioxidant activity of phenolic and phenylethanoid glycosides from Teucrium polium L

In the present study, the chemical composition and antioxidant activities of Teucrium polium L. (Lamiaceae) were assessed. Fractionation of methanol extract obtained from the aerial parts of T. polium yielded one new phenylethanoid glycoside, named poliumoside B, together with four known flavonoids, two iridoid glycosides and a known poliumoside. The structures of all of these compounds were elucidated on the basis of spectroscopic data from 1D and 2D NMR experiments and MS spectral analyses. The antioxidant activities of the crude extracts and of the isolated compounds were evaluated through tests such as DPPH radical-scavenging capability, reducing power, xanthine oxidase inhibitory effect and inhibition of linoleic acid peroxidation. The highest antioxidant activity was found in the n-butanol extract, which also contained active polyphenols, thus suggesting that this plant could be used as a source of natural molecules, to provide safe antioxidant additives and nutraceuticals. The structure–activity relationships of the isolated compounds are also discussed.     

Proteome changes in lamb semimembranosus muscles associated with the inclusion of sunflower cake in their diet

A diet based on sunflower cake for lambs was assayed in order to reuse biodiesel industrial by-products with the aim of reducing livestock costs and evaluating their influence on meat quality. To achieve these goals, sixteen male lambs were fed diets containing different levels of sunflower cake (control, 5%, 10% and 15%). Afterwards, their semimembranosus muscles were analysed by two-dimensional electrophoresis coupled to mass spectrometry and their functional protein association was examined using STRING. Structural and metabolic proteins in the lambs’ proteomes changed significantly according to their diet. Fifteen proteins showed significant changes caused by the inclusion of sunflower cake, and the most differentially abundant structural proteins were detected in 2-DE gels from the lambs. Differentially abundant metabolic proteins such as ENO3 (enolase 3), MDH1 (malate dehydrogenase) and ALDH1A1 (retinal dehydrogenase) have been proposed as biomarkers of quality parameters in other species.     

Enzymatic de-glycosylation of rutin improves its antioxidant and antiproliferative activities

Bioavailability and biological properties of flavonoid glycosides can be improved after the enzymatic hydrolysis of specific glycosyl groups. In this study, we evaluate the antioxidant and antiproliferative potential of rutin after enzymatic hydrolysis performed by α-l-rhamnosidases (hesperidinase from Penicillium sp. and naringinase from Penicillium decumbens) previously heated at 70 °C for 30 min to inactivate the undesirable β-d-glucosidase activity. The highest in vitro antioxidant activity determined by DPPH radical scavenging was achieved with rutin hydrolyzed by hesperidinase. Rutin was predominantly bioconverted into quercetin-3-glucoside. There was no statistical difference between xanthine oxidase inhibition by rutin before and after hydrolysis. However, in vitro inhibitory activity against ten human tumor cell lines showed that hydrolyzed rutin exerted a more potent antiproliferative effect than quercetin and rutin on various cancer cell lines, specially glioma, and ovarian and breast adenocarcinomas. These results indicate that quercetin-3-glucoside could be a promising functional derivative obtained by rutin hydrolysis.     

Optimization and Validation of a UV–HPLC Method for Vitamin C Determination in Strawberries (<Emphasis Type="Italic">Fragaria ananassa</Emphasis> Duch.), Using Experimental Designs

Vitamin C or total ascorbic acid (TAA) in fruits can be assumed as ascorbic acid (AA) plus dehydroascorbic acid (DHA) content. The aim of this work was to optimize and validate, using experimental designs, a new high-performance liquid chromatographic method for vitamin C determination in strawberries. The mobile phase (MP) consisted of a 0.03 M sodium acetate/acetic acid buffer, 5% methanol. For optimization, a Box–Behnken design was used (three factors at three levels: (a) pH of MP, 3.8–5.8; (b) wavelength, 240–270 nm; and (c) flow rate, 0.5–1.2 ml min⁻¹). Responses were: AA and TAA areas, peak widths, and retention times. A global optimization was performed using the Derringer desirability function, and a value of 0.84 was reached for the combination of design factors: A = 5.8, B = 251 nm, and C = 1.15 ml min⁻¹. Method validation, using AA standard solutions, included: linearity study, limits of detection and quantification, and calibration and analytical sensitivity quantifications. Precision and accuracy were studied in strawberry extracts. The coefficients of variation (percent) were: AA, 1.5%; TAA, 1.8%, and DHA, 4.9%. Accuracy was evaluated with AA standard spiked in 30–150% range of the expected amount of analyte in real samples. The joint confidence elliptical region test and t test were employed for the study of the difference between recoveries (percent) and the ideal 100%. The robustness was analyzed using a fractional factorial design (3⁴⁻²), and an AA recovery study after slight changes in operative variables was performed. The results indicate that the optimized method was linear, sensible, precise, accurate, and robust.     

Inhibitory effect of acid concentration,aging, and different packaging on Escherichia coli O157:H7 and on color stability of beef

The presence of pathogens such as Escherichia coli O157:H7 (EC) represents risks to public health and to economy of Brazilian beef industry. In this context, the application of lactic acid (LA) is an efficient practice employed to reduce bacterial count without compromising consumer safety. Our aim was to verify the inhibitory effect of LA application combined with aging and different packaging on EC and its effects on beef color. The LA effect on EC counts was concentration dependent during aging and storage, with T2 (10% of LA added) demonstrating greater (p < .05) reductions than T1 (5% of LA added). Aging did not affect (p > .05) EC counts, however reduced (p < .05) the total aerobic mesophilic bacteria. LA application promoted a decrease on beef redness (p > .05) after application and during storage. LA treatment (T2) promoted a reduction in E. coli O157:H7, despite the effects on beef color.

Practical applications

The present data evidence a breakthrough in lactic acid (LA) researches once evaluate the inhibitory effect of aging, LA concentration and package on Escherichia coli O157:H7 and the influence of these technologies in beef color. Moreover, the data presented allow clarifying the meat industry about the potential use of LA preservation on beef.