Prediction of the percentages of cows'', goats'' and ewes'' milk in “Iberico” cheese by electrophoretic analysis of whey proteins

Stepwise multiple linear regression (SMLR) and principal components regression (PCR) have been used to predict the percentages of cows', goats' and ewes' milk in Iberico cheese, using the results obtained by electrophoretic analysis (PAGE and IEF) of whey proteins, using standard cheeses. Similar predictions of the percentages of milks from the three species were obtained when either SMLR or PCR were applied to the electrophoretic data, i.e. the optical intensity of the electrophoretic bands (PAGE or IEF) of the whey proteins. The root mean square error of prediction in cross-validation (RMSEPCV) was lower than 4% in all cases.     

Losses of volatile compounds during fermentation

The ability of fermentative CO₂ to blow off the volatile compounds that are synthesized during fermentation has been studied. Model solutions simulating a fermenting must were purged at different CO₂ flow rates and temperatures, and the amount of volatile compounds blown off by the stream of CO₂ was recorded by high-resolution gas chromatography. Data showed that under normal fermenting conditions, fatty acid ethyl esters and some fusel alcohol acetates are blown off the solution at a high rate. The maximum loss rate was observed for ethyl decanoate. The purging speed is doubled when temperature increases from 17 °C to 27 °C. Losses can be interpreted by a linear model and are a function of the compound and the flow rate of CO₂. These models allow us to reconstruct the volatile synthesis vs time functions through graphic calculus and to estimate the proportion of volatile material retained, hydrolysed and purged. Synthesis takes place during the tumultuous period of fermentation together with CO₂ production that blows off the volatile material. Hydrolysis takes place in the last stages of fermentation. In a 10-1 open fermenter, up to 80% of volatile material can be blown off while an average of 10% is retained. Residual esterase activity accounts for about 20% of the total amount of ester synthesized.     

Energy‐dependent effects of resveratrol in Saccharomyces cerevisiae

The metabolic effects induced by resveratrol have been associated mainly with the consumption of high‐calorie diets; however, its effects with standard or low‐calorie diets remain unclear. To better understand the interactions between resveratrol and cellular energy levels, we used Saccharomyces cerevisiae as a model. Herein it is shown that resveratrol: (a) decreased cell viability in an energy‐dependent manner; (b) lessening of cell viability occurred specifically when cells were under cellular respiration; and (c) inhibition of oxygen consumption in state 4 occurred at low and standard energy levels, whereas at high energy levels oxygen consumption was promoted. These findings indicate that the effects of resveratrol are dependent on the cellular energy status and linked to metabolic respiration. Importantly, our study also revealed that S. cerevisiae is a suitable and useful model to elucidate the molecular targets of resveratrol under different nutritional statuses. Copyright © 2016 John Wiley & Sons, Ltd.     

Effect of Capsicum carotenoids on growth and aflatoxins production by Aspergillus flavus isolated from paprika and chilli

The aim of this study was to determine the effect of a carotenoid mixture (Capsantal FS-30-NT), containing capsanthin and capsorubin, on growth and aflatoxins (AF) production of AF-producing Aspergillus flavus isolates.     

Extracellular polysaccharides production by Arthrobacter viscosus

In this study the production of extracellular polysaccharides by the non-pathogenic soil bacteria Arthrobacter viscosus has been investigated. Different variables affecting extracellular polysaccharide production such as the carbon source (glucose or xylose), the agitation speed and the pH have been analysed.

In a first stage, experiments in shaken conical flasks (250 ml), containing 50 ml of culture medium, were carried out. Using xylose (25 g/l) as the carbon source at an initial pH 8 improved the extracellular polysaccharides levels obtained.

In a second stage, the experiments were scaling in bioreactors. Cultivation was carried out in discontinuous mode and with/without pH control. Polysaccharide production reached a maximum of 10 g of crude product per litre of growth medium after 14 days and the relationship between product formation and cell growth of A. viscosus is 2.7 g polysaccharide per gram biomass. This production was obtained at the optimal conditions determined with pH control at pH 7, xylose as carbon source (25 g/l) and an agitation rate of 800 rpm.     

Effect of calcium pidolate on the rheological characteristics of jams and gelatins

Calcium pidolate is a calcium containing molecule that has the essential advantage of being absorbed more easily and in a greater proportion than any other calcium compound. The combination between a low methoxyl pectin and calcium allows forming food gels with a small amount of sugar. In this work, the use of calcium pidolate in the composition of two of these products (jams and gelatins) has been assayed, testing its rheological properties. An optimum content of calcium pidolate has been found for each product and sugar proportion. Both in jams and gelatins, the results obtained with calcium pidolate were better than the ones obtained with calcium chloride.     

Comparison of dairy beef genetics and dietary roughage levels

The objectives of these trials were to investigate the performance of Jersey steers in relation to Holsteins under current management practices when fed diets differing in energy density and subsequent effects on carcass characteristics. In experiment 1, twelve Jersey and 12 Holstein steers were offered dietary treatments with differing roughage levels. Roughage levels investigated on a dry matter basis were 55% reduced to 25% versus 25% followed by 12.5% (HIGH and LOW, respectively) with all animals receiving the same finishing diet containing 6.5% roughage. Holstein steers were heavier than Jerseys at the initiation of the trial (228 vs. 116 kg). A diet response was observed for gain efficiency during the first period in which LOW was greater than HIGH. Holstein steers had higher dry matter intakes and rates of gain than Jerseys. However, gain efficiency was better for Jersey steers during the first and last periods. Carcass traits were influenced by breed but not diet. Holsteins had heavier hot carcass weights, greater dressing percentages, more backfat, and larger longissimus muscle area, whereas marbling scores were similar to Jerseys. The increased efficiency of Jersey steers and significant reduction in carcass value due to light carcass weights suggested that Jersey steers should be fed to heavier live weights. Experiment 2 utilized 85 steers to investigate continuous feeding of a low-roughage, high-concentrate diet versus a phase-feeding strategy. Jersey (n = 40) and Holstein (n = 45) steers were assigned to a diet containing 20% corn silage on a dry matter basis (HEN) or a phase-feeding program (PHASE) in which corn silage was reduced from 60 to 40% followed by the same diet as HEN. Initial body weights were similar for dietary treatments but differed by breed. A diet response was observed for live weight at the end of the first and second period, first period average daily gain (ADG), overall ADG, and days on feed with HEN having higher ADG than PHASE and fewer days on feed. Breed affected all body weight and gain variables with Holsteins being heavier and gaining more rapidly than Jersey steers. Jersey carcasses were lighter, had the highest percentage trim loss, least amount of backfat, and lowest numerical yield grade. Holstein steers had a greater propensity for gain, whereas the Jersey steers were equally or more efficient. These findings suggest that phase feeding Jersey steers higher-roughage diets has minimal effect on carcass traits.     

Inactivation of Oxidative Enzymes by High-Intensity Pulsed Electric Field for Retention of Color in Carrot Juice

The effects of high-intensity pulsed electric fields (HIPEF) on oxidative enzymes and color of fresh carrot juice were studied. A response surface methodology (RSM) was used to evaluate the effect of pulse polarity (mono or bipolar mode), pulse width (from 1 to 7 μs), and pulse frequency (from 50 to 250 Hz) on color and peroxidase (POD) inactivation of carrot juice treated by HIPEF. The total treatment time and the electric field strength were set at 1,000 μs and 35 kV/cm, respectively, at a temperature below 35°C. The physicochemical characteristics of carrot juice were measured. There was a linear relationship between electrical conductivity and temperature of the carrot juice. The results showed that HIPEF-treated carrot juice at 35 kV/cm for 1,000 μs applying 6 μs pulse width at 200 Hz in bipolar mode led to 73.0% inactivation of POD. The color coordinates did not change significantly. Therefore, HIPEF was effective in POD inactivation and carrot juice color preservation.     

Evaluation of the peptide profile with a view to authenticating buffalo mozzarella cheese

Electrophoretic and chromatographic techniques were used to determine water‐soluble peptide profiles aiming to identify the adulteration of buffalo milk mozzarella cheese by the addition of cow's milk. Thus, cheeses were produced with contents of cow's milk varying from 0% to 100%, and the peptides extracted after production and after 20 days of refrigeration. Polyacrylamide gel electrophoresis under denaturing conditions in the presence of sodium dodecyl sulphate (SDS‐PAGE) identified a potential peptide marker of exclusively bovine origin with a size of about 21 kDa for the addition of cow's milk above 30%. Reverse‐phase high‐performance liquid chromatography (RP‐HPLC) indicated the existence of two potential peptides present in higher concentrations in buffalo milk and one exclusive for cow's milk, the latter making it possible to estimate the addition of cow's milk to buffalo milk. Six commercial brands of buffalo mozzarella cheese were evaluated, and indications of adulteration found in four of them.     

Angiotensin I-converting enzyme inhibitory activity of peptides derived from egg white proteins by enzymatic hydrolysis

The hydrolysis of crude egg white with pepsin, trypsin, and chymotrypsin produced peptides with angiotensin-converting enzyme (ACE) inhibitory properties. These peptides were mainly derived from the proteolysis of ovalbumin. The most active hydrolysates were obtained after treatment with pepsin (50% inhibitory concentration [IC50], 55.3 microg/ml), with the fraction having a molecular mass lower than 3,000 Da giving the highest ACE inhibitory activity (IC50, 34.5 microg/ml). Nine subfractions were collected from the fraction with a molecular mass lower than 3,000 Da using semipreparative reversed-phase high-performance liquid chromatography. Considerable ACE inhibitory activity (IC50 < 40 microg/ml) was found in three of them. These subfractions were analyzed by reversed-phase high-performance liquid chromatography-tandem mass spectrometry, and 14 peptides were identified. These sequences were synthesized, and their ACE inhibitory activities were measured. Among the identified peptides, two novel sequences with potent ACE inhibitory activity were found. The amino acid sequences of these inhibitors were identified as Arg-Ala-Asp-His-Pro-Phe-Leu and Tyr-Ala-Glu-Glu-Arg-Tyr-Pro-Ile-Leu and showed IC50 values of 6.2 and 4.7 microM, respectively.