bluuebunny/crossref_metadata_2025 huggingface dataset:
Rapid detection of aflatoxin‐producing strains of the Aspergillus flavus group isolated from mixed feed and cereal grain in Spain
Authors: Carballo Matilde , De Miguel Juana Antonia
Published: October 2006

A total of 133 samples (mixed feeds and cereal grains) were examined in order to detect the incidence of strains of the Aspergillus flavus group. The ability to produce aflatoxin was tested in all strains isolated on cracked rice, aflatoxin‐producing‐ability (APA) medium and glucose‐yeast extract agar (GYA) medium. Ten out of the 67 isolations were aflatoxin‐producing strains in rice and GYA medium; only three of them were aflatoxin‐positive on the APA test. Of those isolated 95% were identified as A. flavus. The GYA medium is the most efficient and easiest way to detect B1, B2, G1 and G2 aflatoxin‐producing‐strains.
A nutritional assessment of African yam bean Sphenostylis stenocarpa (Hochst ex A. Rich) Harms, and bambara groundnut Voandzeia subterranea L.
Authors: Nwokolo Emmanuel
Published: October 2006

Two grain legumes Sphenostylis stenocarpa (Hochst ex A. Rich) Harms, and Voandzeia subterranea L. commonly grown in the tropics for human consumption, were evaluated nutritionally using broiler chick assays. Metabolisable energy content was high in both pulses, but true protein digestibility was low in S. stenocarpa (62.9%) and moderate in V. subterranea (77.0%). Both mineral content and availability were moderate. Amino acid content was similar to that of other pulses, cystine and methionine being low. Amino acid availability differed significantly between S. stenocarpa (62.6%) and V. subterranea (83.0%). Fatty acid composition was similar to that observed in most commonly eaten pulses.
Exocellular polysaccharides from Saccharomyces in Wine
Authors: Llaubères Rose‐Marie , Dubourdieu Denis , Villettaz Jean‐Claude
Published: October 2006

The exocellular polysaccharides released by commercial dried Saccharomyces yeasts in wine and fermented media have been studied during alcoholic fermentation and storage over lees for several months. Hexadecyltrimethylammonium bromide (Cetavlon) precipitation and affinity chromatography (Con A—Sepharose) were used to separated a mannoprotein from an unpurified macromolecular fraction containing glucose, mannose and protein. The mannoprotein is the major component of the yeast exocellular polysaccharides.

The soluble polysaccharide content, by h.p.l.c, depends on the yeast strain, the fermentation temperature and the duration of storage over yeast lees. In white wine production, the contact of wine with yeast lees and the stirring of lees increase its soluble polysaccharide content.
Interaction between cow slurry and 15N‐labelled calcium nitrate as fertilisers for ryegrass production
Authors: Stevens R. James , Laughlin Ronald J. , Logan Hubert J.
Published: October 2006

A field‐plot experiment with ryegrass was carried out to study the interaction between 15N‐labelled calcium nitrate at 0, 25 and 50 kg N ha−1 and cow slurry supplying 0, 33 and 68 kg NH‐N ha−1. Treatments were applied on a single occasion to a site where first‐cut silage had just been removed. The effects of the treatments on dry matter yield, nitrogen offtake and % utilisation of calcium nitrate were measured in two cuts of herbage taken after 5 and 17 weeks. Increases in dry matter yield due to slurry were smaller at the 50 kg N ha−1 rate of calcium nitrate than at the 0 and 25 kg N ha−1 rates, possibly due to non‐linearity of the yield response curve. Nitrogen offtake data indicated that the two sources of nitrogen were taken up additively by the ryegrass. Rate of calcium nitrate application or slurry treatment had no significant effect on the % utilisation of calcium nitrate in either cut. The average values for % utilisation of calcium nitrate over all treatments were 50 and 7% at cuts 1 and 2, respectively. There was no evidence for enhanced rates of denitrification in the presence of slurry. Recovery values of nitrogen (estimated by difference) were lower for NH‐N in slurry than for calcium nitrate. Volatilisation of ammonia from surface‐spread slurry is the most likely reason for the low efficiency of NH‐N in slurry.
Continuous changes in straw carbohydrate digestion and composition along the gastrointestinal tract of ruminants
Authors: Ternrud Ingrid E. , Lindberg Jan E. , Theandera Olof
Published: October 2006

The digestion of carbohydrates in straw and their substituent acetic and phenolic acids was studied using a slaughter technique. Two goats received non‐alkali‐treated and alkali‐treated straws. The latter treatment increased the total apparent digestibility of cellulose by 56% and of hemicellulose by 110%. The ratio of cellulose to hemicellulose was altered in the rumen. For the non‐alkali‐treated straw the ratio decreased compared with the feed, whereas it increased for the alkali‐treated straw. The ratio was kept almost constant post‐rumen for both diets. The composition of the hemicellulose was also altered in the rumen compared with the straws fed. In particular the arabinose content decreased in both diets. Most of the polysaccharide digestion and absorption took place in the rumen. For the alkali‐treated straw a hindgut fermentation could also be noted, especially for cellulose. Klason lignin was lost in the rumen but was recovered in the small intestine. Ferulic acid was more readily lost in the rumen than p‐coumaric acid. Although acetyl groups were almost absent in the alkali‐treated straw, they could still be found in the digesta of the animal. The slaughter technique appears to be a useful method when working with partitioning of digesta in ruminant animals.
Epoxy and cyclopropenoid fatty acids in Syzygium cuminii seed oil
Authors: Daulatabad Chirag Mahmood Jehan D. , Mirajkar Abdurrazzaque M. , Hosamani Kallappa M. , Mulla Gouse Mohaddin M.
Published: October 2006

Syzygium cuminii syn Eugenia jambolana seed oil was found to contain lauric (2·8%), myristic (31·7%), palmitic (4·7%), stearic (6·5%), oleic (32·2%), linoleic (16·1%), malvalic (1·2%), sterculic (1·8%) and vernolic (3·0%) acids.
Storage stability of coconut milk powder
Authors: Bakar Jamilah , Hassan Mohd. Ali , Ahmad Azhar
Published: October 2006

Spray‐dried coconut milk powder prepared with additions of skim milk and dextrin was stored in packages for 6 months at room temperature (30°C and 80% RH). The packaging materials used were aluminum laminate (vacuum and air packed) and polypropylene. The sorption isotherm of the powder showed that the monolayer of water molecules was complete when the relative humidity was 27% which corresponded to a moisture content of 5%. Measurements of water activity, moisture content, peroxide value and solubility index indicated that lipid oxidation is the limiting factor in the stability of the powder. Its maximum shelf‐life was 4 months when air or vacuum packaged in aluminum laminates and 1 1/2 months in polypropylene.
Isolation and structural elucidation of a new saponin (‘Soyasaponin V’) from haricot bean (Phaseolus vulgaris L.)
Authors: Curl Carolyn L. , Price Keith R. , Fenwick G. Roger
Published: October 2006

A new triterpenoid saponin has been isolated from haricot beans and its structure shown to be 3‐O‐[β‐D‐glucopyranosyl(1→2)‐β‐D‐galacto‐pyranosyl (1→2)‐β‐D‐glucuronopyranasyl] olean‐12‐en‐3β, 22β, 24‐triol. The dietary intakes of saponins are discussed and the possible physiological consequences are identified.
Amino acid composition of storage proteins of a promising chickpea (Cicer arietinum L) cultivar
Authors: Singh Dev K , Rao Adhikarla S , Singh Randhir , Jambunathan R
Published: October 2006

The amino acid compositions of flours made from the cotyledons and from the whole seeds of a disease‐resistant, stable and high‐yielding cultivar of chickpea (Cicer arietinum L) cv H75–35, known locally as Gaurav, have been analysed. These, together with similar analyses of the albumin, globulin, legumin and vicilin protein fractions, have been compared with those of other legumes. Seed protein content was 19·8 % with globulin constituting 62·4 % of the total seed protein. The ratios of albumin to globulin and legumin to vicilin were 1:4 and 6:1, respectively. The proportion of basic amino acids in the albumin was low whereas the reverse was true in the globulin. The legumin fraction seems to be superior in terms of total essential amino acids to those from other sources. Sulphur amino acids were the most limiting, followed by tryptophan or threonine depending on the fraction. However, the ratio of methionine to cystine was high (2·76:1).

The extent of the sulphur amino acid deficiency was assessed, and possible approaches for its improvement are outlined.
Fermentation of resistant food starches by human and rat intestinal bacteria
Authors: Wyatt Gary M , Horn Nikki
Published: October 2006

Resistant starches prepared from maize and peas were fermented in vitro with rat or human intestinal bacteria. With both inoculum types, degradation of pea starch after 24 h incubation (0 and 47% utilised by rat and human organisms, respectively) was markedly slower than that of maize starch (73 and 85%) and was incomplete even after 7 days' incubation; degradation of both starches was slower than with soluble starch or sucrose. The slow degradation of pea starch was not due to the presence of intact cell walls. Qualitatively, the production of C2‐C4 volatile fatty acids was similar for all substrates and both inoculum types but there were some quantitative differences. If resistant food starches are to be regarded as dietary fibre, then, like ‘true’ fibre, any physiological effect in vivo may depend on the type of starch involved.
Experimental determination of requirements for the growth of edible Rhizopus species for use in solid substrate fermentation systems
Authors: Seaby D A , McCracken A R , Blakeman J P
Published: October 2006

Rhizopus oryzae and R oligosporus germinated best in a starter culture of 5% V8 juice. R oligosporus had a higher optimum temperature for germination and growth than R oryzae, R oryzae utilised starch and nitrogen‐containing salts but not urea in liquid culture. Optimum mycelial growth on membranes on agar was achieved where the protein to carbohydrate ratio of substrates was between 0.4 and 0.5 R oryzae gave higher yields than R oligosporus. The results will be used to optimise solid substrate fermentation systems for these fungi.
Changes in tannin content, polymerisation and protein precipitation capacity in oak (Quercus incana) leaves with maturity
Authors: Makkar Harinder Paul S , And Rajinder K Dawra , Singh Bhupinder
Published: October 2006

Changes in the content of total phenolics, condensed tannins, proanthocyanidins and flavan‐4‐ols, the degree of polymerisation, the protein precipitation capacity, the protein‐precipitable phenolic content and the specific activity (protein: tannin in the complex) were determined in Quercus incana leaves with maturity. Total phenolic content and protein precipitation capacity decreased whereas the levels of condensed tannins, proanthocyanidins, flavan‐4‐ols and degree of polymerisation increased with maturation. The protein‐precipitable phenolic content was highest in young leaves and decreased as leaves matured. The specific activity decreased slightly. The results suggest that young leaves would be more toxic to livestock than mature leaves.
Interactions between amylopectin and lipid additives during retrogradation in a model system
Authors: Eliasson Ann‐Charlotte , Ljunger Gudrun
Published: October 2006

The retrogradation of waxy maize starch in the presence of surfactants and emulsifiers was measured by differential scanning calorimetry. It was found that a surfactant (cetyltrimethylammonium bromide) and unsaturated monoglycerides reduced retrogradation, whereas lecithin and a soya bean oil influenced the retrogradation to a lesser extent. The effects were greater after 1 day of storage than after 7 days, and the influence of the surfactant was greater at +25oC than at +7oC. Different storage temperatures led to crystallised forms of amylopectin with different melting temperatures. Further, an amylopectin sample was affected by the presence of a surfactant in a way similar to the waxy maize starch.
Traditional fermented foods and beverages of Darjeeling and Sikkim–a review
Authors: Tamang Jyoti P , Sarkar Prabir K , Hesseltine Clifford W
Published: October 2006

The various ethnic groups of the Darjeeling district of West Bengal and Sikkim consume a variety of fermented foods including kinema (based on soya beans),gundruk (Brassica campestris leaves),sinki (radish, Raphanus sativus), mesu (bamboo shoots),churpi (milk),shel rod (rice preparation) and jnards (beers). These have not previously been investigated, and their method of preparation and consumption are reported here. The flora of murcha, the starter culture of jnards, contains mainly Pediococcus, yeasts belonging to the genera Saccharomycopsis, Pichia and Saccharomyces and the moulds Rhizopus and Mucor.
Mineral contents of Nigerian grains and baby foods
Authors: Olaofe O
Published: October 2006

Maize (Zea mays), sorghum (Sorghum vulgare), cowpea (Vigna unguiculata Walp) and soya beans (Glycine max) are available locally in Nigeria. Their suitability for use in the preparation of baby foods was assessed by comparing their content of a range of minerals with that of a number of imported baby foods. The iron content of the baby foods ranged between 57 and 82 μg g−1, which was similar to the range in the foodstuffs, 49 to 201 μg g−1. Calcium, however, was much lower in the foodstuffs, 22‐1300 compared with the baby foods, 4100‐8600 μg g−1.
Gas chromatography of monosaccharides as O‐isopropylidene derivatives. Analysis of hay, grass silage, and alkali‐treated barley straw after mild and strong acid hydrolysis
Authors: Morgenlie Svein , Garmo Torstein H , Sundstøl Frik
Published: October 2006

Samples of hay, silage, untreated and ammonia‐or alkali‐treated barley straw were subjected to mild and strong acid hydrolysis, and the liberated monosaccharides were analysed by gas‐liquid chromatography as their O‐isopropylidene derivatives. From the mild acid hydrolysis, the total fructose content of the material and the amount of easily hydrolysed glucose were determined, allowing the content of non‐structural carbohydrates to be estimated. In the same operation, the content of mannitol and arabinotol in the feed samples can be determined. From the strong acid hydrolysis, the total amounts of each aldose in the forage materials were determined.
The effect of sorbic acid on loss reduction during storage of orange peels
Authors: Weinberg Zwi G , Ashbell Gilad , Horev Bathia
Published: October 2006

Sorbic acid (SA) at 0·25, 0·5 and 1·0 g kg−1 was applied to fresh orange peels before ensiling in special 18 litre fermentation containers in two separate experiments. The higher two concentrations of sorbic acid were effective in reducing dry matter (DM) loss throughout the ensiling period, up to 90 days. Chemical analysis revealed that SA at the higher concentrations slowed down the fermentation rate, with less water‐soluble carbohydrates (WSC) converted into organic acids and ethanol after 5 days of ensiling. However, after 30 and 90 days of ensiling, similar amounts of lactic acid were found in all silages, but less ethanol and more residual WSC were found in the silage treated with the higher SA concentrations. This indicates a more efficient fermentation pattern in the SA‐treated silages. Microbial examination of the fresh and ensiled peels indicated large numbers of yeasts, the activity of which was probably inhibited by the sorbic acid.
Detoxification of commercial united kingdom rapeseed meal by glucosinolate hydrolysis with exogenous myrosinase and the extractability of the aglucones by aqueous industrial methylated spirits
Authors: Finnigan Timothy J A , Lewis Michael J , Dietz Martin
Published: October 2006

The aims of this study were to investigate the detoxification of United Kingdom commercial rapeseed meal by alcoholic extraction of aglucones released after treatment with mustard seed myrosinase. Aglucones released from the commercial rapeseed meal were compared with those resulting from autolysis of laboratory‐defatted rapeseed. 3‐Butenyl isothioc yanate, 5‐vinyl‐oxazolidene‐2‐thione (VOT) and 1‐cyano‐2‐hydroxy‐3‐butene were detected in commercial rapeseed meal after glucosinolate hydrolysis. In comparison, autolysis of rapeseed at 5°C gave VOT, 1‐cyano‐2‐hydroxy‐3‐butene and epithionitriles, but at 60°C epithionitrile release was significantly reduced. In addition, 1‐cyano‐3,4‐epithiobutane was detected in the autolysed samples. Aglucones released at 40°C from commercial rapeseed meal by mustard seed myrosinase were 85% extractable in 60–90% (v/v) aqueous industrial methylated spirits. Extraction was significantly higher than previously reported for the intact glucosinolate. Double extraction of the myrosinase‐treated meal with 80 % (v/v) aqueous industrial methylated spirits gave a meal with no detectable intact glucosinolate or aglucone content.
The tocopherol content of greek olive oils
Authors: Andrikopoulos Nikolaos K , Hassapidou Maria N , Manoukas Athanasios G
Published: October 2006

Four types of Greek olive oil were analysed for α‐and γ‐tocopherols by high performance liquid chromatography. Certain seed oils widely consumed in Greece were also analysed for comparison with the olive oils. Virgin, pure, residual and refined oils contained an average of 113,81,156 and 37 mg kg−1 of α‐tocopherol, respectively. The α‐tocopherol level within each type of olive oil appeared to be influenced by different factors. The content of y‐tocopherol averaged 17 and 33 mg kg−1of virgin and residual oil, respectively. Refined and pure olive oil contained very low levels of y‐tocopherol. The α‐tocopherol equivalent per gram of polyunsaturated fatty acids was calculated to be 1·48, 0·60, 0·88, 1·07 and 0·58 for edible olive oils, corn, cottonseed, sunflower and partially hydrogenated soya bean oil, respectively.
Further studies on the sources of thiocyanate ion in the excreta of poultry fed low‐glucosinolate rapeseed (Brassica napus) meal
Authors: Campbell Lloyd D , Slominski Bogdan A
Published: October 2006

Balance trials utilising intact (control) and caecectomised laying hens to emphasise hindgut fermentation were conducted to further investigate the sources of thiocyanate ion (SCN) in the excreta of poultry fed lowglucosinolate rapeseed (Brassica napus L) meal (LG RSM). Meals varying in amounts of indole glucosinolate degradation products were prepared from defatted low‐glucosinolate rapeseed by subjecting this meal to varying degrees of heat treatment and by solvent extraction. Final quantification of degradation products was conducted on commercial LG RSM. Lack of correspondence between indole glucosinolates decomposed and SCN released in hindgut fermentation indicated the presence of an unidentified thermal degradation product(s) of indole glucosinolates in defatted low‐glucosinolate rapeseed subjected to prolonged (60 min) heat treatment and in commercial LG RSM. The concentration of the degradation product(s) was estimated to be 1.4‐1.9 μmol g−1 in two samples of LG RSM. Fractionation experiments showed the compound(s) to be relatively insoluble in ethanol when compared with intact indole glucosinolates. Hindgut fermentation of hydroxybenzyl‐glucosinolate resulted in a low production of SCN, and laying hens were shown to excrete free SCN readily.
Sensitivity of four foodborne moulds to essential oils from turkish spices, herbs and citrus peel
Authors: Akgül Attila , Kivanç Merih
Published: October 2006

The antifungal effects of 22 essential oils from Turkish spices, herbs and citrus peel on four foodborne moulds were evaluated for fungistatic and fungicidal activity. The most active oils were wild thyme (Thymus rariflorus L) and thyme (Thymus serpyllum L). Parsley (Penloselinum sativum Hoffin) and savory (Satureja hortensis L) oils were found to be the least active oils. Rhizopus sp displayed the greatest tolerance, and the most sensitive mould was Penicillium chrysogenum. Prolonged incubations reduced the fungistatic and fungicidal effects of oils. It was concluded that some oils may be useful as mould inhibitors at food additive levels.
Subtilisin inhibitors in Canavalia and Vicia faba seeds. A comparative study
Authors: Lorenzo Pilar , Tovar Juscelino , Pinelli Elena , Seidl Dinah S
Published: October 2006

Subtilisin isoinhibitors (SI) were isolated from jack bean (Canavalia ensiformis L) and broad bean (Vicia faba L) seeds. Jack beans contain three isoinhibitors (pI 6.6, 6.3 and 6.0) that constitute 0.021 g per 100 g of dry seeds, while the two active proteins from broad beans (pI 5.7 and 5.1) represent 0.028%. The molecular weight, determined by gel filtration, is around 8000 D in both legumes. Large variations in specific activity of SI against subtilisin Carlsberg were detected in six species of the Canavalia genus, whereas only slight changes were found among six cultivars of C ensiformis. Antibodies raised against SI isolated from jack beans are specific for SI from different varieties of this and other species of the Canavalia genus. However, they do not recognise SI from broad beans and other legume seeds tested. In broad beans the variability between cultivars is significant. Cv Canaria has two active bands and four are detected in the ‚dark’︁ variety, which is 2.7 times less active than the former. SI are specific towards microbial serine proteases, showing high affinity for proteinase K. No appreciable activity against animal proteases or plant thiol enzymes can be detected. SI are also inactive against 4 alpha‐amylases of different origins. Reversible limited proteolysis of the reactive site bond suggests that SI interact with subtilisin by the ‚standard mechanism’︁ usually accepted for the inhibition of trypsin by its proteinaceous inhibitors.
Comparative study of phytic acid content, in‐vitro protein digestibility and amino acid composition of different types of flat breads
Authors: Lathia Dinesh N , Koch Martina
Published: October 2006

Phytic acid content of eight different types of leavened and unleavened flat breads was determined. It was highest in unleavened and non‐fermented whole wheat chapati and lowest in the leavened and fermented white wheat flat bread roghni nan. The effect of baking conditions, bread composition and phytic acid content on in‐vitro digestibility of protein was measured using a pepsin multienzyme pH stat technique. The amino acids released were separated by ultrafiltration.

The rate of protein digestibility of flat bread and amino acid released depended upon the type of flour used, baking conditions, phytic acid content and other antiproteolytic constituents of breads.

Leavening and fermentation of breads resulted in an increase of protein digestibility and availability of amino acids. Addition of soya flour increases the protein digestibility of breads whereas millet flour decreases it.
Improvement of cooking quality of maize pasta products by heat treatment
Authors: Abecassis Joel , Faure Jacques , Feillet Pierre
Published: October 2006

A new process has been developed to manufacture good pasta products from a blend of durum wheat semolina and maize flour (ratio 33: 66). It consists of submitting, to a high temperature (90 to 120°C) for 90 to 180 min, pasta previously processed and dried under the usual industrial conditions. Colour characteristics (yellowness, brownness and red index) are not affected when the treatment is kept below 100°C; at a higher temperature the red index increases sharply. There is a distinct improvement in cooking quality (cooking losses, surface condition) and this is inversely related to the water content of the pasta before treatment. The viscoelasticity of cooked pasta is dramatically modified when the temperature of treatment is 120°C.
Factors affecting the quality of Arabic bread — fermentation variables
Authors: Qarooni Jalaludin , Miskelly Diane , Wootton Michael
Published: October 2006

The effect of finished dough temperature, fermentation time, and intermediate and final proving time on the quality of Arabic bread has been investigated. Statistical analysis of the loaf scores indicated that all these factors affect the bread quality, sometimes in several ways. Final proving time and its combined effect with dough temperature were most significant.

Extension of final proving time had the advantage of producing blister‐free Arabic bread and of improving the crust smoothness, evenness of layers and crumb texture, although darker crust and crumb colour resulted.
Varietal differences in amino acid composition of wheat (Triticum aestivum L) grain
Authors: del Molino Isabel M Martín , Rojo Bárbara , Martínez‐Carrasco Rafael , Pérez Pilar
Published: October 2006

The differences in the amino acid composition of the developing grain between the three winter wheat (Triticum aestivum L) varieties Splendeur, Hobbit and Maris Huntsman were analysed in a growth‐room experiment. At 15 days after anthesis, Maris Huntsman, the variety with the fastest leaf senescence, had a larger proportion of glutamate and smaller levels of threonine, glycine, alanine, valine, methionine and isoleucine in the total amino acid fraction; at later dates these differences were in general less pronounced, particularly compared with Splendeur. This suggests that, in the variety with the fastest leaf senescence, rapid gliadin synthesis in the grain occurs earlier. At any given percentage of nitrogen in the mature grain, Hobbit had a smaller proportion of glutamate and greater proportions of lysine, arginine and alanine; Splendeur, the only bread‐making variety, had smaller levels of aspartate and lysine; and Maris Huntsman had the greatest relative amount of phenylalanine. The possible differences among the varieties in the relative proportion of some protein fractions are discussed. Until 25 days after anthesis Maris Huntsman had smaller relative proportions of free alanine, valine, leucine, isoleocine and threonine, in particular when compared with Splendeur. In Maris Huntsman, the relative amount of aspartate increased from 15 days after anthesis onwards, whereas in Hobbit it only did so in mature grains.
Factors affecting the quality of Arabic bread—additional ingredients
Authors: Qarooni Jalaludin , Wootton Michael , McMaster Graham
Published: October 2006

The effect of ascorbic acid and potassium bromate, reducing agents (L‐cysteine and sodium metabisulphite), emulsifiers (sodium stearoyl‐2‐lactylate (SSL) and sucrose fatty acid esters) and a combination of these additives on the quality of Arabic bread has been studied. Statistical analysis indicated that the internal quality parameters of Arabic bread significantly deteriorated with the addition of ascorbic acid and potassium bromate. The addition of reducing agents has the advantage of reducing mixing time and improving dough sheeting quality.

SSL (3 g kg−1) improved the quality of Arabic bread especially after overnight storage. Sucrose ester F‐110 had an adverse effect on most aspects of Arabic bread quality.
Quantitative analysis of the major γ glutamyl peptides in onion bulbs (Allium cepa)
Authors: Shaw Martin L , Lancaster Jane E , Lane Geoffrey A
Published: October 2006

Quantitative analysis of the major γ glutamyl peptides present in cultivars of onion (Allium cepa L) bulbs representing brown, white and red varieties was achieved by ion exchange and electrophoretic separations and by quantitation involving integration of ninhydrin‐developed spots on thin layer chromatography.

γ Glutamyl trans‐prop(I)enyl cysteine sulphoxide was found to be the major γ glutamyl peptide in each of the three cultivars at levels between 1.24 and 2.18 mg g−1 fresh weight, followed by S‐2‐carboxypropyl glutathione (0.45‐0.60 mg g−1 fresh weight) and γ glutamyl phenylalanine (0.09‐0.16 mg g−1 fresh weight).

Conclusive identification of each of the compounds was achieved by NMR spectroscopy and by GC‐MS of the n‐butyl, trifluoroacetyl derivatives of the hydrolysis products.
Procedure for calculating the digestible and metabolisable energy values of food components making a small contribution to dietary intake
Authors: Livesey G
Published: October 2006

Three procedures are described for the calculation of digestible or metabolisable energy values of food components making a small contribution to the diet in energy balance experiments. Each procedure is assessed for the extent to which measurement errors associated with energy balance studies are magnified when calculating these values. It is shown that one procedure used currently in the literature is subject to sonsiderable error (for example 30‐fold magnification errors for a component comprising ∼5% of the food dry weight) whereas others are very much less prone to errors of this kind. A new procedure is described which minimises the effects of experimental error. It is concluded that energy values of components contributing a small fraction of energy intake can be determined with greater accuracy by energy balance than is often considered possible.
Effects of soil management systems and nitrogen fertiliser on the firmness and mean fruit weight of Cox's Orange Pippin apples at harvest
Authors: Hipps Neil A , Perring Michael A
Published: October 2006

The firmness and mean fruit weight, at harvest, of Cox's Orange Pippin apples from a soil management and N fertiliser trial planted in 1972 were measured from 1979 to 1985 (excluding 1984). Trees growing in overall herbicide, or in 0.3‐m herbicide‐treated strips with irrigated grassed alleyways, produced significantly softer and/or larger apples than those from trees growing in unirrigated grass with narrow (0.3 m) or wide (1.7 m) herbicide‐treated strips in 1982 and 1983. Both these years had drier than average summers. N fertiliser applied annually produced slightly larger and softer apples at 189 kg N ha−1 than at 63 kg N ha−1.
Studies on the thermal behaviour of pea (Pisum sativum)vicilin
Authors: Bacon James R , Noel Timothy R , Wright David J
Published: October 2006

The effect of heat on pea (Pisum sativum L) vicilin has been studied using differential scanning calorimetry (DSC), gel filtrtion chromatography and turbidimetry. By adjusting the variables of pII, ionic strength and protein concentration, two processes could be identified from the DSC thermograms: protein denaturation and protein aggregation. The results are discussed in terms of electrostatic and hydrophobic interactions. A mechanism for the thermal aggregation of pea vicilin is proposed.
Evaluation of three enzymic methods as predictors of in‐vivo response to enzyme supplementation of barley‐based diets when fed to young chicks
Authors: Rotter Barbara A , Marquardt Ronald R , Guenter Wilhelm , Crow Gary H
Published: October 2006

The β‐glucan degrading ability of several commercial crude enzyme preparations was determined using three different assay procedures. The assays were based on the ability of the enzymes to reduce the viscosity of a β‐glucan solution, to produce reducing sugars from β‐glucan or to produce a blue‐coloured solution upon hydrolysis of azo‐barley‐glucan.

Regression analysis showed that the relationship between the relative improvements in weight gain of chicks fed a barley‐based diet that was supplemented with different concentrations of different enzyme and in‐vitro enzyme activity when the azo‐barley‐glucan and reducing sugar assays were used was quadratic. A linear relationship was observed for the viscosity method. The R2 values for both weight gain and feed to gain ratio were highest for the azo‐barley‐glucan method but the other methods yielded similar values under appropriate assay conditions (ie concentration of enzyme). The azo‐barley‐glucan method, nevertheless, is the assay recommended as it is by far the simplest of the three assays and it yields a low coefficient of variation.
Unsuitability of data acquired from blended samples for testing orange juice purity
Authors: Lopez Fernando , Izquierdo Luis
Published: October 2006

Non‐blended juices (83) obtained directly from Spanish oranges and several computer‐simulated blends of these juices were used as reference samples for the detection of orange juice dilution. Amino acids (16), absorbances at different wavelengths (3), minerals (3), ash and isocitric acid were determined in each non‐blended juice. The values of these characteristics in blended samples were calculated from the proportions of juices used in simulating each blend. When using non‐blended juices for reference, no significant erroneous rejection (less than 1% working at the 99% confidence level) of pure juices and quite good detection of diluted samples were observed. By contrast, the use of reference sets of blended samples led to the erroneous rejection of many pure juices (74% of non‐blended juices when the reference set was constituted by binary blends).
Lipid composition of tropical seeds used in the Nigerian diet
Authors: Omogbai Fidelis E
Published: October 2006

The lipid and fatty acid composition of some Nigerian seeds have been investigated, since they constitute an omportant dietary component of teh local population.
Influence of nitrogen form and concentration on the nitrate reductase activity of winter barley (Hordeum vulgare L cv Igri)
Authors: Hall David A , Sym Gordon J , Klessa David A
Published: October 2006

Winter barley (Hordeum vulgare L cv Igri) plants were grown for 5 weeks in a controlled environment room using a recirculating nutrient solution culture system at a root and shoot temperature of 10°C.

When solution NO3‐N concentration was varied between 0 and 64 mg litre−1, shoot endogenous and induced nitrate reductase activity (NRAe and NRAi respectively) increased asymptotically from zero in plants grown with O mg NO3‐N litre−1 to a maximum activity in solutions containing ⩾ 16 mg NO3‐N litre−1. Shoot Nitrogen Response Index (NRI = NRAi/NRAe) showed an opposite trend decreasing from a maximum of 2.6 at 2 mg NO3‐N litre−1 to a minimum approaching unity when ⩾ 32 mg N litre−1 was supplied.

In a separate experiment, nitrogen form (NO3‐N, NH4‐N or a 1:1 mixture) had a marked influence on shoot NRA. Enzyme activity was negligible in tissue from plants absorbing NH4‐N, highest in NO3‐fed plants and intermediate in those supplied with both N forms. NRI, however, approached unity in all treatments.

The results provide evidence to suggest that NRI may be used as an indicator of the N status of barley plants grown with varied N nutrition.
Sensory study of flavour compounds in extracts of salted salmon eggs (ikura)
Authors: Hayashi Tetsuhito , Kohata Hirotaka , Watanabe Etsuo , Toyama Kenzo
Published: October 2006

Water soluble extracts were prepared from ikura and each component was analysed. Upon reconstruction of a synthetic ikura extract with pure reagents on the basis of the analytical data, flavour components were sensorily examined by an omission test. This revealed that only 12 components played an important role in producing the characteristic taste of ikura. The novelty of some nucleosides as taste factors is also discussed.
Anchored ratio scale values in the assessment of perceived sweetness, bitterness and chocolate flavour intensity in chocolate confetti and flakes
Authors: De Graaf Cees , Legger Aagje , Roozen Jacques P
Published: October 2006

The sensory profile of a particular food product depends on the context of sensations of the products with which that particular product is compared. This implies that the profile obtained is only valid for the period of time during which the physicochemical composition of each of the investigated products remains constant. This disadvantage can be overcome by assessing the perceived intensities of the products within the context of clearly defined physicochemical stimuli which are known to elicit a constant sensory impression over a long period of time. In the present study the perceived sweetness of 16 brands of chocolate confetti and flakes was anchored and assessed within the context of different sucrose solutions by 31 subjects. The bitterness and chocolate flavour intensities were anchored and assessed within the contexts elicited by different solutions of a mixture of quinine sulphate and caffeine, and cocoa powder/sucrose solutions, respectively. The subjective intensities were assessed on a validated ratio scale by making use of a functional measurement approach. Any changes in the sweetness, bitterness or chocolate flavour intensities of these products are now detectable over a long period of time.
Effect of 2,2′‐dipyridyl on silage fermentation
Authors: Bruyneel Bart J , Woestyne Marleen M Vande , Verstraete Willy H
Published: October 2006

The fermentation of grass can be altered by the addition of 2,2′‐dipyridyl so that a lactic acid fermentation occurs rather than a putrefying fermentation (butyric acid fermentation). The combined addition of 2,2′‐dipyridyl and inoculation with Lactobacillus plantarum is even more favourable and results in high quality silage. 2,2′‐Dipyridyl is too toxic for general use, but the results of laboratory‐scale studies suggest that other sequestrants of iron(II) ions warrant further research with respect to their capability to enhance lactic acid fermentations.
Effects of soil application of selenium on pasture composition
Authors: Rimmer David L , Shiel Robert S , Syers J Keith , Wilkinson Maurice
Published: October 2006

Selenium (Se) was applied at two rates (10 and 20 g Se ha−1) to a Se‐deficient pasture and herbage samples were analysed ji‐om six harvests taken over a period of 12 months. Both treatments rapidly raised the Se content of the herbage above the critical value for prevention of dejciency in livestock (30 μg Se kg−1 DM), but without approaching the dangerously high values which might cause toxicity. The herbage Se content declined rapidly after the first harvest with a half‐life of approximately 10 weeks; but even so the herbage treated at the higher rate remained above the critical value for at least nine months. The results indicate that soil application of Se is a realistic option in the treatment of Se‐deficient pastures.
Lignin in wheat internodes. Part 2: Alkaline nitrobenzene oxidation by wheat straw lignin and its fractions
Authors: Lam Thi Bach Tuyet , Iiyama Kenji , Stone Bruce A
Published: October 2006

Finely ground 80 % ethanol extracted residues of maturing wheat internode sections of the first internode were successively extracted with 96 % dioxane to give milled lignin (ML1) and water soluble ( MC1) fractions. The residue was treated with a polysaccharide hydrolase mixture to give soluble fractions (EC1) and a residue (ER1). The ML1 fractions were minor components at all stages of maturation. The yield of the MC1 fractions decreased during maturation whereas the yield of ER1 fractions increased. The acetyl bromide lignin content increased )om 11.5 to 16.2% between the youngest and oldestinternode sections.

The ratio of syringyl to guaiacyl nuclei (S/V) in internode sections and fractions showed a trend towards a slight increase with maturity. The p ‐hydroxyphenyl to guaiacyl ratios (H/V) were low except for the youngest internode sections, and are comparable to those for gymnosperms and dicotyledonous angiosperms. FTIR spectroscopy of Björkman lignins from mature wheat internodes were characterised on the basis of the ratio of peak intensities in the ranges 1420–1510 cm−1, 1240–1260 cm−1 and 1040–1130 cm−1, and were found to have values intermediate between pine and eucalypt Björkman lignins.

The MC1, jaction was rich in ferulic acid and p‐coumaric acid as determined by alkaline nitrobenzene oxidation and UV spectroscopy. This accounts for the high acetyl bromide lignin content of the internodes. The yield of cinnamic acids increased as the internodes matured. The phloroglucinol test, indicative of cinnamaldehyde derivatives, was negative in the youngest internodes but became positive with increasing maturity. The Mäule colour reaction (red purple colour) was not given by any wheat internode sample (S/V < 2). In contrast, samples from dicotyledonous angiosperms (S/V > 2) all gave positive tests.
Effects of autografting ovarian tissue, ovariectomy and implanting on growth rate and carcass characteristics of feedlot heifers
Authors: Lunt David K , Welsh Thomas H , Rupp Gary P , Field Robert W , Cross H Russell , Miller Ann M , Recio Homer A , Miller Mark F , Smith Gary C
Published: October 2006

Ninety heifers sired by Charolais or Red Poll bulls were utilised in two trials involving ovariectomy, ovarian tissue transplants (autografts) andlor an anabolic implant. In trial 1, four treatments were imposed upon 60 heifers: (1) autograft, (2) autograft plus Synovex‐H® implant, (3) vaginal ovariectomy plus implant, and (4) intact plus implant. Three replications of five heifers per treatment were fed a finishing diet until heifers weighed approximately 432 kg. Autografed‐implanted heifers exhibited a greater average daily gain than non‐implanted autografted heifers (P < 0.05). No treatment effects were detected for feed eficiency or dressing percentage. Carcasses from autografted heifers merited higher marbling scores and USDA quality grades than did those of ovariectomised‐implanted heifers. Fat thickness tended to be greater for autografted heifers than for heifers in the implant treatment groups (P <0.l0). Non‐implanted autografted heifers had smaller ribeye areas, more kidney, pelvic and heart fat, and higher numerical USDA yield grades. Shear force values and taste panel scores for meat favoured non‐implanted autografted heifers. In trial 2, 30 heifers were autografted, ovariectomised via high lumbar laparotomy, or left as intact controls. Heifers in trial 2 were fed a finishing diet until heifers reached 1.2 ern average backfat thickness. Intact heifers tended to gain weight more rapidly than did ovariectomised heifers. Ovarian cell types were detected at the graft sites of only four of the 10 autografted heifers upon post‐mortem histological examination. Very low levels of oestrogen were present in the fluid aspirated from three of the apparently successful grafts. However, growth rate was not superior for these three heifers.
Heat inactivation and kinetics of polyphenoloxidase from palmito (Euterpe edulis)
Authors: Lourenço Euclides J , Leão José de Souza , Neves Valdir A
Published: October 2006

Polyphenoloxidase (PPO, EC 1.14.18.1)was extracted from palmito (Euterpe edulis Mart) using 0.1 M phosphate buffer, pH 7.5. Partial purification of the enzyme was achieved by a combination of (NH4)2SO4precipitation (35–90% saturation) and Sephadex G‐25 and DEAE‐cellulose chromatography. The purified preparation gave five protein bands on polyacrylamide gel electrophoresis, three of them with PPO activity. The Kmvalues for chlorogenic acid, caffeic acid, catechol, 4‐methylcatechol and catechin were 0.57, 0.59, 1.1, 2.0 and 6.25 mM, respectively. PPO has a molecular weight of 51 000 Da, maximum activity at pH 5.6 with chlorogenic acid as substrate, and was stable between pH 5.0 and 8.0. The enzyme was heat stable at 50–60°C and inactivated at 75°C. The heat stability of palmito PPO was found to be pH dependent; at 50°C and pH 4.0 the enzyme was fully inactivated after 30 min. The pH/activity studies showed two groups with pK values c 4.6 and 6.7 involved in PPO catalysis.
Use of specific polyclonal antibodies to detect heat treatment of ovalbumin in mushrooms
Authors: Varshney Grish C , Paraf Alain
Published: October 2006

Using ovalbumin as a model protein in pure solution it was found that affinity chromatography of antisera against either native ovalbumin (NOA) or heat‐denatured ovalbumin (HDOA) gave four different antibody populations AC1 4 from each antiserum, with different binding properties to the related or unrelated antigen. Direct ELISA was shown to be useless for differentiating NOA from HDOA. Immunoprecipitation in solution is time consuming and, moreover, whereas NAC1 was shown to be specific for NOA compared with HDOA, DAC1, NAC2 and DAC2 were shown not to be fully specific for HDOA. In contrast, by using as capture antibodies either NAC3 or DAC4, a sandwich ELISA can be designed which is fully specific for NOA or HDOA, respectively. An approach to the identification of the temperature at which ovalbumin has been heated is described. This test will show whether ovalbumin has been heated to lower than 65°C or higher than 85°C. The test was applied to juices from canned mushrooms containing 2% ovalbumin.
Assay of ascorbic phosphates and in‐vitro availability assay of ascorbic mono‐and polyphosphates
Authors: Dabrowski Konrad
Published: October 2006

A method was devised to assay ascorbic phosphate esters in biological materials by potassium bromoxide hydrolysis followed by determination of the liberated ascorbic acid. For the differential measurement of ascorbic acid and ascorbic phosphate, a spectrophotometric method was employed to screen out the interfering substances based on studies of absorbance curves of 2,4‐dinitrophenyl hydrazine derivatives. A variety of vertebrate tissues were examined for phosphatase activity on ascorbic phosphate esters. The results suggest that pigeon kidney, rat liver and several tissues of fishes readily hydrolyse ascorbic monophosphate but not ascorbic polyphosphate. Hydrolysis of ascorbic monophosphate is completed by both phosphatases of intestine, kidney and liver acting at neutral pH and phosphatase of stomach acting at acid pH. Thus, ascorbic monophosphate has the potential to be a source of available vitamin C in vivo, and this explains its antiscorbutic activity in scurvy‐prone animals.
Studies on amylase inhibitors in Dieffenbachia maculata
Authors: Padmanabhan Sriram , Shastri Narayan V
Published: October 2006

Different parts of the Dieffenbachia maculata Schott plant have been found to possess amylase inhibitor activity. The inhibitor has been found to be non‐dialysable and relatively heat‐stable. Studies with crude extracts of D maculata plant indicate that the inhibitor is of the non‐competitive type and is active against human salivary amylase, porcine pancreatic α‐amylase, Bacillus subtilis α‐amylase and sweet potato β‐amylase.
Interactions of the intestinal microflora with glucosinolates in rapeseed meal toxicity: First evidence of an intestinal lactobacillus possessing a myrosinase‐like activity in vivo
Authors: Nugon‐Baudon Lionelle , Rabot Sylvie , Wal Jean‐Michel , Szylit Odette
Published: October 2006

Twenty‐three intestinal lactobacillus strains of various origins(human, swine, chicken, rats) were tested. Only one(LEM 220) was found to possess ‘myrosinase‐like’ potentialin vitro and was therefore chosen for further studies in vivo.

This work was based on a comparison between rats monoassociated with LEM 220 and fed a diet containing 390 g kg−1of Darmor OO dehulled rapeseed meal(RM) or a soya bean meal based diet(SM), and germ‐free rats fed the RM diet.

The results showed that LEM 220 was responsible for a dramatic goitrogenicity in animals fed the RM diet. No other anatomical modification was seen. Bacterial status or diet did not influence thyroxin plasma levels. Feed intake was identical in all animal groups showing that the decreased alimentary consumption observed with conventional animals was not due to the unpalatability of the diet.

The association LEM 220‐RM diet had an increasing effect on histamine concentration in the wall of the upper part of the intestine whereas no major differences were seen in the caecum and the colon.