Detection of fatty acid beta-oxidizing syntrophic bacteria by fluorescence in situ hybridization.

A new 16S rRNA-targeted oligonucleotide probe, specific for the cluster of fatty acid beta-oxidizing syntrophic bacteria of the family Syntrophomonadaceae was designed for fluorescence in situ hybridization. This probe was evaluated with target as well as non-target cultures. Moreover this probe was assessed with butyrate and oleate degrading enrichment cultures and methanogenic sludges from full-scale plants. The results showed that the probe revealed the presence of fatty acid beta-oxidizing syntrophic bacteria in some of the samples analyzed. However, cell quantification was possible only in enrichment cultures and in a flocculent sludge from a reactor that treats lipid-rich wastewaters, but not in methanogenic granular sludges from upflow anaerobic sludge blanket reactors.     

The effect of ultra-thin graphite on the morphology and physical properties of thermoplastic polyurethane elastomer composites

Composites of thermoplastic polyurethane (TPU) and ultra-thin graphite (UTG) with concentrations ranging from 0.5 wt.% to 3 wt.% were prepared using a solution compounding strategy. Substantial reinforcing effects with increased loadings are achieved. Compared to neat TPU, values for storage modulus and shear viscosity are enhanced by 300% and 150%, respectively, for UTG concentrations of 3 wt.%. Additionally, an enhancement of thermal properties is accomplished. The crystallization temperature and thermal stability increased by 30 °C and 10 °C, respectively, compared to neat TPU. Furthermore, the use of oxidized UTG (UTGO) with its added functional oxygen groups suggests the presence of chemical interactions between UTG and TPU, which additionally impact on the thermal properties of the corresponding composites. Controlling the oxidation degree, thus offers further possibilities to obtain composites with tailored properties. The presented approach is straightforward, leads to homogeneous TPU-UTG composites with improved materials properties and is especially suitable for commercial UTG materials and further up-scaled production.     

The effect of an irrigation and hydroelectric reservoir on its downstream communities

The Cernadilla reservoir, located on the River Tera (northwest Spain, Duero Basin) is an oligotrophic reservoir with a capacity of more than 250 × 10⁶m³ and a depth of 70 m. The regulated flow pattern is characterized by higher summer flows, higher day flows than night ones, and lower weekend flows. The effects of this artificial flow regime on the stream ecosystem were evaluated by comparing the aquatic communities of an upstream station with those of three downstream stations, located at 1, 8, and 24 km from the dam. Physiocochemical characteristics of the water, fish and macrobenthic communities, and macrophytes were studied at each station. Summer water temperatures were significantly lower downstream of the reservoir. Macrophyte biomass, macrobenthic diversity, and richness were reduced below the dam. The trophic structure was changed by an increase of shredders and grazers. Fishery total biomass greatly fluctuated seasonally, but was higher above the reservoir than below it. However, in spring the trout populations were higher upstream because large numbers of spawning cyprinids from the reservoir invaded upstream reaches of the River Tera and displayed resident trout populations.     

Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour

The apparent reduction of β-glucan (BG) molecular weight in rice-based gluten-free (GF) breads fortified with cereal BG concentrates reveals the presence of β-glucanase activity in rice flour. Inactivation of endogenous β-glucanase in rice flour thus seems to be a necessary step when developing GF breads enriched with BG of high molecular weight. The aim of this work was to study the thermal inactivation of endogenous β-glucanase in rice flour by means of microwave (MW) processing; rice flours preconditioned at four different moisture levels (13, 16, 19, 25 %) were treated by MW radiation at 900 W and five MW treatment times (ranging from 40 s to 8 min, applied stepwise at 20-s intervals). The effects of microwaves on starch crystallinity, pasting, and thermal properties of MW-treated rice flours were also explored. The β-glucanase activity in rice flours was assessed by the rate of decrease in specific viscosity of a dilute solution of a purified β-glucan preparation, upon addition of flour extracts. MW proved to be a useful alternative for thermal inactivation of endogenous β-glucanase in rice flours when applied to moistened samples. The inactivation process followed a first-order kinetic response and the apparent rate constant of thermal inactivation increased exponentially with the moisture content of the flour, M, according to the equation 0.0146·exp (0.212·M) (R ²?=?0.97). The MW time required for complete β-glucanase inactivation was only 4 min when the initial flour moisture increased to 25 %. Following MW treatment, the starch crystallinity was unaffected (p?>?0.05) and the side effects of the treatment on flour pasting and thermal properties were rather negligible.     

Aspects of 2-acetyl-1,3-cyclopentanedione as a chromium(iii) chelating agent: nutritional implications

The chemistry of 2‐acetyl‐1,3‐cycloalkanediones has acquired increased applied importance because of the great number of applications in the agroalimentary industry. The keto‐enol ratios and equilibrium constants for proton reactions of 2‐acetyl‐1,3‐cyclopentanedione have been determined in solution using nuclear magnetic resonance and spectrophotometric methods. Chromium(iii ) is an essential nutrient and it seems that high chromium supplementation improves glucose tolerance. Chromium chelates have been shown to have a significant beneficial effect on metal status by increasing metal bioavailability in human diets. The composition and log β‐value of the complex formed in aqueous solution by chromium(iii ) with the ligand mentioned above have been determined. A detailed reaction scheme is proposed for the 1 : 1 chelation process. The kinetic data are consistent with a mechanism in which the mono‐enol tautomer of the ligand reacts with both metallic species, the fully hydrated metal ion and the Cr(OH)²⁺. The results are discussed in the light of previous work.     

Gelation,thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours

This study evaluated the rheological, thermal and pasting properties of pigeon pea (PP), dolichos bean (DB) and jack bean (JB) legume flours and gels. Starch and protein contents were also measured and its molecular weight distribution was determined by electrophoresis. PP and DB showed the highest viscosities while JB had the highest pasting temperature. The minimum flour concentrations for gel formation were estimated at 6–8% for DB and PP and 10% for JB. Above these concentrations all flour suspensions heated to 95 °C led to gels with a solid-like behavior. Differential scanning calorimetry showed two endothermic peaks in all flours at 80–89 °C and 96–100 °C. Avrami model was successfully fitted to the hardening kinetics of PP and DB gels stored at 4 °C. The half-life times were 22 and 6 h for PP and DB respectively. PP and DB flours were able to form self-supporting gels and could be applied in the formulation of gel-like foods.     

Effects of hydroelectric scheme on fluvial ecosystems within the Spanish Pyrenees

The effects on faunal communities of a high head, low capacity hydroelectric power project are evaluated for the River Cinca, a Pyrenean tributary of the River Ebro (North East of Spain). The macrobenthic fauna of the regulated Cinca river is compared with the unregulated River Ara. Colder summer water temperatures in the River Cinca are shown to have caused a reduction in species richness of the macrobenthic community as a consequence of the elimination of thermophilous species. Reduced temperatures may also explain the lower growth rate and productivity of the trout populations. Sudden flow fluctuations caused by hydropower generation influence the downstream macrobenthic communities; their populations are less abundant (reduction in densities and biomass) and their structure is less diverse. Although trout fisheries do not seem to be directly affected by sudden flow fluctuations, the limitation of their food resources (benthos), has reduced trout production and turnover ratio.     

Starch enzymatic hydrolysis,structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches

Cajanus Cajans and Dolichos lab-lab legume starches from Argentine cultivars were investigated under a technological and nutritional point of view. Their physico-chemical, structural, thermal and the rheological properties of their gels were evaluated. Rice (RS) and potato (PS) starches were included as references. In vitro digestibility from Englyst method was also evaluated. Legume starches had the highest amylose content and the most stable chemical structure. Their rapidly digestible starch and starch digestibility rate index were very low, similar to PS, and fivefold lower than RS. They had a much higher slowly digestible starch content than PS. Legume starches showed the highest gel stability versus heating and stirring and an intermedium pasting temperature between RS and PS. They formed viscoelastic gels at 6% concentration with stronger elastic-like behaviour and higher yield stress than references. Our results indicate these legumes represent an efficient starch source to provide tailor-made properties to food/industrial applications.     

Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads

Cereal β-glucan concentrates can be used in gluten-free breads to improve dough handling properties and quality of final products as well as to enhance their nutritional value; however, the presence of endogenous β-glucanases in rice flour, in combination with prolonged mixing, fermentation, and proofing time, can cause a substantial reduction in β-glucan molecular weight, affecting detrimentally their efficacy for bioactivity. In this study, microwave (MIWA) heating was applied to the rice flours before breadmaking at different flour water contents (13–25%) and treatment times (0-4 min) to reduce β-glucanase activity. Gluten-free breads made from the MIWA-treated rice flours were fortified with oat β-glucan concentrate to enhance their nutritional profile. The molecular weight of added β-glucan in the final products increased with increasing both flour water content and time of MIWA treatment, reflecting the magnitude of residual β-glucanase activity in the flour. Pretreatment with MIWA radiation for 4 min of the rice flour tempered at 25% moisture resulted in negligible residual β-glucanase activity and preserved to a great extent the molecular weight of β-glucans in the enriched breads. End-product quality was not affected by flour MIWA pretreatment, and even a slightly higher loaf specific volume was noted for breads made from the MIWA-treated flours (4 min MIWA at 25% moisture content) compared to that of untreated flour. These findings can contribute to the improvement of nutritional value of rice-based gluten-free breads for celiac consumers as well as of any β-glucan-containing yeast-leavened bakery product without altering its sensorial attributes. Additional studies are still required for further evaluation of the effect of more intense microwave treatment on rice flour and its application on breadmaking.