Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra)

The effects of various thermal processing treatments (blanching, boiling and steaming) of red cabbage, Brassica oleracea L. ssp. capitata f. rubra cv. ‘Autoro’, were assessed for the levels of glucosinolates (GLS), total phenols (TP), total monomeric anthocyanins (TMA), l-ascorbic acid (L-AA) and soluble sugars, as well as for the antioxidant potential by the ferric reducing ability power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. Individual native GLS were determined by ion-pair HPLC-MS/DAD. There were significant (p < 0.05) losses in blanched red cabbage: TP, 43%, TMA 59%, FRAP 42%, ORAC 51%, L-AA 48% and soluble sugars 45%. Boiling gave less extensive reductions: TP 16%, TMA 41%, FRAP 17%, ORAC 19%, L-AA 24% and soluble sugars 19%. Steaming caused no losses for TP, ORAC, FRAP or soluble sugars. However, significant reductions were found for TMA and L-AA, with 29% and 11%, respectively. In general losses were accounted for in the processing waters; however, TMA was not fully recovered, indicating degradation. Total GLS were severely affected by processing, with reductions of 64%, 38% and 19% in blanched, boiled and steamed red cabbage, respectively. Total aliphatic and indole GLS were similarly affected. Lost GLS were partially recovered in the processing water.     

Acrylamide in potato crisp—the effect of raw material and processing

Reducing sugars and free amino acids were analysed in slices from three potato cultivars before and after blanching (0-3 min). The potato crisps were deep fried at 185 °C for different times (3-8.5 min), and analysed for the concentration of acrylamide (AA) and moisture. Potato cultivar and the temperature during processing were important parameters for AA formation in potato crisps. The amount increased with an increase in the processing time. Blanching before deep-frying reduced the concentration of free asparagine and reducing sugar in the raw material. We found no effect of blanching as pretreatment on the concentration of AA in the potato crisps. Any relationship was not detected between the levels of asparagine in the different cultivars, before and after blanching, and the formation of AA in the crisp products. However, it was shown that the content of reducing sugars determined the level of AA after frying.     

Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley

A fermented probiotic maize porridge with high energy density and low viscosity was prepared, using maize flour and barley malt. The porridge was fermented with four probiotic strains (grown separately): Lactobacillus reuteri, Lb. acidophilus (LA5 and 1748) and Lb. rhamnosus GG. These strains were inoculated at two levels; to obtain approx. 7 or 6 log cfu g(-1) in the porridge at 0 h. The porridge was fermented for 24 h at 37 degrees C, and analysed for viable cell count, pH, organic acids, volatile aromatic compounds and sugar content. The inoculated cell concentration was shown to be particularly important during the first hours of the fermentation period, showing a delayed production of most metabolites in porridge inoculated with approx. 6 log cfu g(-1). Most strains reached maximum cell count after 12-h fermentation (7.2-8.2 log cfu g(-1)), with a pH below 4.0. Depending on the strain, lactic acid was produced in amounts ranging from 1360 to 4000 mg kg(-1). Lb. reuteri metabolised succinate, while pyruvate and small amounts of diacetyl were detected in porridge inoculated with Lb. acidophilus LA5 and Lb. acidophilus 1748. High amounts of diacetyl (6 mg kg(-1)) and acetoin (27 mg kg(-1)) were detected in porridge inoculated with Lb. rhamnosus GG. Porridge inoculated with Lb. acidophilus LA5 and Lb. acidophilus 1748, contained acetaldehyde, while both Lb. reuteri and Lb. rhamnosus GG reduced the acetaldehyde to ethanol. Lb. reuteri utilised both maltose and glucose as carbohydrate sources, while Lb. acidophilus LA5, Lb. acidophilus 1748 and Lb. rhamnosus GG utilised only glucose.     

Synthesis and Antimicrobial Activity of Short Analogues of the Marine Antimicrobial Peptide Turgencin A: Effects of SAR Optimizations,Cys-Cys Cyclization and Lipopeptide Modifications

We have synthesised short analogues of the marine antimicrobial peptide Turgencin A from the colonial Arctic ascidian Synoicum turgens. In this study, we focused on a central, cationic 12-residue Cys-Cys loop region within the sequence. Modified (tryptophan- and arginine-enriched) linear peptides were compared with Cys-Cys cyclic derivatives, and both linear and Cys-cyclic peptides were N-terminally acylated with octanoic acid (C₈), decanoic acid (C₁₀) or dodecanoic acid (C₁₂). The highest antimicrobial potency was achieved by introducing dodecanoic acid to a cyclic Turgencin A analogue with low intrinsic hydrophobicity, and by introducing octanoic acid to a cyclic analogue displaying a higher intrinsic hydrophobicity. Among all tested synthetic Turgencin A lipopeptide analogues, the most promising candidates regarding both antimicrobial and haemolytic activity were C₁₂-cTurg-1 and C₈-cTurg-2. These optimized cyclic lipopeptides displayed minimum inhibitory concentrations of 4 µg/mL against Staphylococcus aureus, Escherichia coli and the fungus Rhodothorula sp. Mode of action studies on bacteria showed a rapid membrane disruption and bactericidal effect of the cyclic lipopeptides. Haemolytic activity against human erythrocytes was low, indicating favorable selective targeting of bacterial cells.     

A multilevel,multicomponent childhood obesity prevention group-randomized controlled trial improves healthier food purchasing and reduces sweet-snack consumption among low-income African-American youth

Long chain polyunsaturated fatty acids (LCPUFA) especially docosahexaenoic acid (DHA) and arachidonic acid (AA) are crucial for normal brain development in utero and in early infancy. Data on fatty acid status and cognitive development in infants and children from low-income countries are scarce. We examined the association between the DHA and AA status in infancy (n = 320) and developmental status and cognitive functioning five years later. At five years of age, we measured development by the Ages and Stages Questionnaire 3rd. ed. (ASQ-3) and cognitive functioning by subtests from the neuropsychological test battery NEPSY II. In addition, infant fatty acid composition in red blood cells (RBC) was analyzed. In multiple linear and logistic regression models, we estimated the associations between DHA and AA status in infancy and scores on the ASQ-3 and the NEPSY II subtests. There were no notable associations between infant AA and DHA status, and the scores on the ASQ-3 and the NEPSY II subtests five years later. It should be noted that we found better than expected concentrations of erythrocyte DHA and AA among the infants, and the ASQ scores were left-skewed, which limited the ability to identify associations. DHA and AA status in infancy is seemingly not related to neurodevelopment measured 5 years later in this peri-urban population from Nepal.     

Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis)

Five different varieties of cauliflower (Brassica oleracea L. ssp. botrytis); two white (cv. ‘Aviso’, ‘Dania’), one purple (cv. ‘Grafitti’), one green (cv. ‘Emeraude’) and one romanesco/green pyramidal (cv. ‘Celio’) cultivar have been studied. All samples were thermally processed and the effects on the levels of glucosinolates (GLS), total phenols (TP), total monomeric anthocyanins (TMA), l-ascorbic acid (l-AA) and antioxidant capacities (FRAP and ORAC) were investigated. Processing methods applied were: blanching (3 min), boiling (10 min) and steaming (10 min). Total GLS were significantly (p < 0.05) affected by processing with the highest losses, 55 and 42% on average, occurring for boiled and blanched samples, respectively. Significant effects were also noted for steaming, but to a lesser extent, i.e. 19% average reduction. Antioxidant-related parameters were similarly affected with average losses of 27, 33, 36 and 46% in boiled cauliflower and 16, 21, 22 and 28% in blanched for TP, FRAP, l-AA and ORAC, respectively. Blanching and boiling reduced TMA in purple cauliflower by 38 and 53%, respectively. Steaming affected the antioxidant-related parameters the least for all cultivars. l-AA was significantly reduced by 14% in all cultivars by steaming. Some differences in behaviour between cultivars were noted, especially between white and coloured cultivars for TP, FRAP and l-AA, but also for some GLS. The main losses were caused by leaching into the processing water.     

Total costs of bicycle injuries in Norway: correcting injury figures and indicating data needs

Bicycle injuries and fatalities are reported by the police to Statistics Norway. Fatality records from the police are then corrected with Vital Statistics records. However, there is no complete hospital recording that could provide more correct data for bicycle injuries. Bicycle injuries are underreported in official data. There is a nearly complete omission of single bicycle accidents. This disguises societal accident costs and curtails the identification of black spots and effective infrastructure improvements.

This paper provides an estimate of total bicycle injuries in Norway and the total costs of these injuries. Application of case study hospital data from Norwegian towns enabled an estimation of the relationship between these data and the official data, including the distribution of injuries by severity. Costs were then assessed by applying official monetary values for given levels of injury severity.

Total annual bicycle injury costs are huge, but these costs must be balanced against the benefits of bicycling, related to health and environment. Accident reporting and data should be enhanced to enable a reduction of bicycle injuries.     

Characterization of post-fire surface cover, soils, and burn severity at the Cerro Grande Fire, New Mexico, using hyperspectral and multispectral remote sensing

Forest fires leave behind a changed ecosystem with a patchwork of surface cover that includes ash, charred organic matter, soils and soil minerals, and dead, damaged, and living vegetation. The distributions of these materials affect post-fire processes of erosion, nutrient cycling, and vegetation regrowth. We analyzed high spatial resolution (2.4 m pixel size) Airborne Visible and Infrared Imaging Spectrometer (AVIRIS) data collected over the Cerro Grande fire, to map post-fire surface cover into 10 classes, including ash, soil minerals, scorched conifer trees, and green vegetation. The Cerro Grande fire occurred near Los Alamos, New Mexico, in May 2000. The AVIRIS data were collected September 3, 2000. The surface cover map revealed complex patterns of ash, iron oxide minerals, and clay minerals in areas of complete combustion. Scorched conifer trees, which retained dry needles heated by the fire but not fully combusted by the flames, were found to cover much of the post-fire landscape. These scorched trees were found in narrow zones at the edges of completely burned areas. A surface cover map was also made using Landsat Enhanced Thematic Mapper plus (ETM+) data, collected September 5, 2000, and a maximum likelihood, supervised classification. When compared to AVIRIS, the Landsat classification grossly overestimated cover by dry conifer and ash classes and severely underestimated soil and green vegetation cover. In a comparison of AVIRIS surface cover to the Burned Area Emergency Rehabilitation (BAER) map of burn severity, the BAER high burn severity areas did not capture the variable patterns of post-fire surface cover by ash, soil, and scorched conifer trees seen in the AVIRIS map. The BAER map, derived from air photos, also did not capture the distribution of scorched trees that were observed in the AVIRIS map. Similarly, the moderate severity class of Landsat-derived burn severity maps generated from the differenced Normalized Burn Ratio (dNBR) calculation had low agreement with the AVIRIS classes of scorched conifer trees. Burn severity and surface cover images were found to contain complementary information, with the dNBR map presenting an image of degree of change caused by fire and the AVIRIS-derived map showing specific surface cover resulting from fire.