bluuebunny/crossref_metadata_2025 huggingface dataset:
Amino‐acid composition and mycology of Sekete, a fermented product from Zea mays L
Authors: Fapohunda S. O.
Published: November 2006

The local procedure for preparing Sekete is described. The isolated microfungi, Aspergillus flavus Link., Cladosporium cladosporioides (Fres.) de Vries, and Alternaria tenuissima (Kunze) Wiltshire, were examined for various aspects of their physiology and biochemistry. Sekete is rich in important amino acids as alanine, leucine, tyrosine, and lysine, though proline and arginine are lacking. All the mycoflora isolated exhibited good secretion of extracellular enzymes. Pullulan, starch, soyabean meal, and corn steep liquor encouraged alpha‐amylase production.
Review article Flatulence — Causes, relation to diet and remedies
Authors: Price K. R. , Lewis Jenny , Wyatt G. M. , Fenwick G. R.
Published: November 2006

In addition to causing embarassment and unease, flatulence is linked to a variety of symptoms, some of which may be distressing. This review describes the origins of intestinal gas, its composition and methods which have been developed for its analysis. Emphasis is placed upon the effects of legumes in the diet in producing excessive intestinal gas and, particularly, on the role of raffinose‐type oligosaccharides, containing α‐galactosidic groupings. Suggestions for overcoming the problem are presented, including drug treatment, enzyme treatment, food processing and plant breeding. It is emphasised that removal of all raffinose‐oligosaccharides from beans does not remove the problem of flatulence in animals and man; the compounds responsible — though assumed to be polysaccharides (or polysaccharide‐derived oligomers formed by processing or cooking) — have yet to be characterised.
Untersuchungen zum Einfluß von mikrobiellem Eiweiß auf Kohlenwasserstoffbasis (fermosin) mit definierter Fettsäurezusammensetzung auf den Fettstoffwechsel und die Fettzusammensetzung von landwirtschaftlichen Nutztieren 1. Mitt. Einfluß von fermosin auf die Zusammensetzung von Broilerdepotfett
Authors: Lusky K. , Stoyke M. , Göbel Roswitha , Busch Angela , Ackermann H.
Published: November 2006

Es wird der Einfluß von „fermosin”︁ auf die Zusammensetzung des Depotfettes von Broilern und die oxydative Stabilität dieser Fette untersucht. Als Kontrollen wurden Versuchstiere mit konventionell auf Kohlenhydratbasis produzierter Hefe gefüttert. Die Untersuchungsergebnisse werden im Vergleich zu Literaturangaben diskutiert.
Untersuchungen zum Nickelgehalt von Lebensmitteln
Authors: Ruick G.
Published: November 2006

In 933 Lebensmitteln (Marktproben aus einem stark industrialisierten Gebiet der DDR) wird der Nickelgehalt mit Hilfe der Flammen‐AAS und der Adsorptionsvoltammetrie bestimmt. Ein Vergleich der mit beiden Analysenverfahren erhaltenen Resultate zeigt, daß signifikante Abweichungen nicht auftreten. Die ermittelten Nickelgehalte stimmen gut mit vergleichbaren Werten aus der Literatur überein. Eine Abschätzung der alimentären wöchentlichen Nickelaufnahme auf der Grundlage der Angaben des statistischen Jahrbuches der DDR ergab einen Wert von 1,05 mg Ni pro Person.
Effect of interesterified dietary fat mixtures on various lipid indices and liver metal content of rats in fat‐metabolism disturbance
Authors: Zsinka A. J. N. , Perédi J. , Lindner‐Szotyori K. , Biró Gy.
Published: November 2006

Adult male and female Wistar rats were fed isoenergetically for a 6 week period with a lipogenic diet containing a 20% fat mixture which caused fat‐metabolism disturbance. One group consumed the mixture of sunflower oil and lard in a ratio of 0.91 P/S, the other group the interesterified form of the same mixture. The linoleic acid content of the mixtures was 0.4%. The fat mixture of the third group's diet was adjusted with soya oil to a linoleic‐acid content of 0.8%. The results were compared to the control data obtained in rats fed with a normal diet. The changes in various lipid indices of the serum and the liver and the levels of some metals in the liver were analysed. It was found that.

— in comparison to the control on the effect of the lipogenic diet the total lipid and cholesterol contents of the serum increased significantly in all groups (a significantly higher value being observed for the females than for the males) whereas the HDL‐C content decreased. As to the effect of the fat mixtures there were no considerable difference.

— in the liver of the females a similar trend of high lipid values was observed with the consumption of the different fat mixtures; in the liver of males the interesterified fat mixture and the fat mixture with a higher linoleic acid content caused a significantly higher total lipid, triglyceride, and total cholesterol accumulation than the non‐interesterified mixture.

— the iron content of the liver decreased in the males of all three groups, but more significantly with interesterification and increasing the linoleic‐acid content of the diet, while in the females the zinc content of the liver decreased.

— our experimental model of the fat‐metabolism disturbance seems to be suitable for the determination of the effects of slight dietary changes i.e. for the study of changes in food technology.
Analysis of natural citrus aqueous essences
Authors: Pino J. , Rosado A. , Baluja R.
Published: November 2006

Commercially produced natural citrus aqueous essences obtained from orange, grapefruit, lemon and lime were qualitatively analyzed by GC‐MS system. The major and most of the minor components had been previously isolated from these fruits. Also some minor components, not previously found were identified in this study.
Review article Is the variational scope of individual sensitivity given enough consideration in evaluation of risks caused by toxicological substances in food?
Authors: Bleyl D. W. R.
Published: November 2006

The contemporary concept of evaluation of risks with humans caused by xenobiotics in food is critically reviewed. In this context it is pointed out that epidemiologic studies, in most cases, give little reliable evidence only. Mankind's risk factors are of a multi‐dimensional composition, depending on genetic aspects and the differring health and nutrition statuses of the individuals. This leads to an enormously wide scope of variations in the individual sensitivity to xenobiotics. Contemporary knowledge leaves the question open, whether predisposed population groups are always sufficiently protected by the level of the permissible amount of xenobiotics.
Die Bedeutung der Wachstumskinetik und Produktbildung für Auswahl und Einsatz von Starterkulturen in der Milchwirtschaft
Authors: Jöx E. , Unger A. , Weide H.
Published: November 2006

Die Aktivität einer Starterkultur (Milchsäure‐ und Aromaproduktion) ist abhängig von der Konstanz der Zusammensetzung dieser Mischpopulation und von ihrem optimalen Wachstum in verschiedenen Phasen des Fermentationsprozesses. Die Wachstumsparameter spezifische Wachstumsrate (μ), maximale spezifische Wachstumsrate (μmax), Teilungsrate (v), Verdopplungszeit (td) und Halbsättigungskonstante (Ks) eines jeden Einzelstammes sind Grundlage für die Stabilität einer Starterkultur und sollten deshalb bei der Herstellung (Neukombination) von Starterkulturen berücksichtigt werden.

Die Wachstumskinetik von Reinkulturen und Mischpopulationen ausgewählter Milchsäurebakterien wird untersucht und die Bedeutung der Wachstumsparameter μmax und Ks von Einzelstämmen für die Starterkulturenherstellung erörtert. Die Analyse des Wachstums und der Produktbildung von Einzel‐ und Mischpopulationen in rekonstituierter Magermilch unter Berücksichtigung praxisrelevanter Milieufaktoren (pH, Temperatur, Sauerstoff) bietet Möglichkeiten zur Prozeßsteuerung und Optimierung der Produktsynthese (Milchsäure. Diacetyl).
Biochemical studies of some non conventional sources of protein. Part 4. The proteins of mango waste stone kernels
Authors: Lásztity R. , El Shafei M. A. , Samei M. B. Abdel , Hatour F. S. , Labib M.
Published: November 2006

The gross chemical composition, protein content and amino acid composition of mango stone kernels of four Egyptian varieties (Ewsi, Hendi, Fonso and Timour) were investigated. Carbohydrates are the main components of the seed. The protein content varies between 5.0 and 7.2% and the ether extract ranged from 10.8% to 13.6%. High glutamic acid, aspartic acid and leucine content and low concentration of sulfur‐containing amino acids are characteristic for the proteins of mango kernels. Lysine level is also low, the concentration of other essential amino acids is acceptable. Sulfur‐containing amino acids are the first limiting ones followed by lysine and threonine.
Übersichtsartikel Über den Einsatz von Zusatzstoffen und Stoffgemischen (Compounds) in Fleischerzeugnissen
Authors: Peters H. , Kroll J. , Gassmann B.
Published: November 2006

Aus ökonomischer und perspektivischer Sicht ist der Einsatz von Zusatzstoffgemischen (Compounds) und Streckstoffen in Fleischerzeugnissen eine zwangsläufige und alle Länder betreffende Entwicklung. Der vorliegende Bericht gibt eine Übersicht über Zusatzstoffe bzw. Stoffgemische, die Wurstwaren und anderen Erzeugnissen aus zerkleinertem Fleisch mit dem Ziel der Beeinflussung von Wasserbindung und Fettemulgierung zugesetzt werden. Im Hinblick darauf wird die seit 1960 erschienene Patentliteratur ausgewertet.
Effect of fiber from buckwheat on the in vitro enzymatic digestion of protein
Authors: Amarowicz R. , Korczakowska Boźena , Smoczyńska Krystyna
Published: November 2006

Nutritive value of buckwheat protein, compared to other cereals, is high. Special attention should be paid to a high level of lysin [5]. Relatively low digestibility of buckwheat protein is most probably connected with a presence of fiber and tannin [3].

In many in vitro studies, it was revealed that fiber changed the activity of digestive enzymes. The reason for it is, most probably, the contact between the enzyme and the substrate, being decreased due to the effect of fiber components and the electrostatic interaction between fiber and amphoteric particles of enzyme [4].

During the experiments it was observed that purified fiber preparations give more distinct effect than fiber in natural form [2]. It was also stated that the influence of the particular fiber components on the activity of the enzymes was diversified [8].

The aim of the work was to examine in vitro how the buckwheat fiber affected the activity of digestive enzymes: pepsin, trypsin and chymotrypsin.
Characterization of the major protein fraction carmin from safflower seeds (Carthamus tinctorius L.) by dynamic light scattering and circular dichroism spectroscopy
Authors: Zirwer D. , Prakash V. , Raab B. , Schwenke K. D. , Gast K.
Published: November 2006

Hydrodynamic parameters of the major protein fraction carmin from safflower seed were determined by means of dynamic light scattering. The results indicated a translational diffusion coefficient of (3.81 ± 0.06) × 10−7 cm2 s−1 and a Stokes radius of (5.6 ± 0.06) nm. The calculated molecular mass Ms,D was (3.1 ± 0.1) × 105 g/mol and the frictional ratio was 1.25 ± 0.05. Evaluation of secondary structure from CD spectra using the method of Provencher and Glöckner gave 8 % α‐helix, 45 % β‐sheet and 47 % aperiodic structure. These results are discussed in view of structural homology of oilseed proteins.
Some properties of Streptococcus faecalis subsp. liquefaciens isolated from cheese with special reference to production of bitterness
Authors: Hegazi Fakhreya Z.
Published: November 2006

Streptococcus faecalis subsp. liquefaciens was examined for proteolysis and development of bitterness in sterile buffaloes' skim milk with and without some additives. Cell population and the pH of milk were the most important factors in the breakdown of casein and development of bitterness. Sodium chloride level, altering the final concentration of bacteria in milk, had a direct role in the production of bitter peptides. Calcium ions up to 5 mM did not affect proteolysis whereas higher concentrations were inhibitory. Electrophoretic analysis of proteose‐peptone formed in sterile skim milk with and without NaCl revealed the presence of 3 peptides, 2 of which were probably associated with bitterness.

S. faecalis subsp. liquefaciens produced acidity slowly, but was the most acid producer (1.25% after 72 h) of the streptococci. However, milk coagulated enzymatically and the curd shrinkage was related to salt‐dependent acidity.

Strains of the organism coagulated fresh citrated human plasma within 21 h at 30 °C, but without any visible fibrinolysis. The strains also were all α‐haemolytic with occasionally a very few β‐haemolytic variants on sheep blood agar. On human blood agar, a weak alpha‐reaction was given.
Eine einfache und schnelle gaschromatographische Rückstandsbestimmung von Dimethoat in Obst und Gemüse
Authors: Hanika G. , Seifert K. , Dorn U.
Published: November 2006

Das Insektizid Dimethoat, 0,0‐Dimethyl‐S‐(N‐methylcarbamoyl‐methyl)‐dithiophosphat, wird als Bi 58 EC‐Formulierung gegen beißende und saugende Insekten eingesetzt. Es ist in die Toxizitätsgruppe II eingestuft; die vernachlässigbare Rückstandsmenge beträgt bei Obst und Gemüse 0,05 mg/kg, die maximal zulässige Rückstandsmenge je nach Art des Obstes und Gemüses 0,1–0,5 mg/kg [1]. Die Rückstände des Dimethoats werden nach TGL 27796/31 entweder gaschromatographisch mit dem Alkaliflammenionisationsdetektor oder dünnschichtchromatographisch bestimmt [2], wobei letztere Methode oft unbefriedigende Ergebnisse liefert [3]. In der DDR wird zur Zeit kein Alkaliflammenionisationsdetektor (AFID) produziert; entsprechende Gaschromatographen müssen importiert oder die Alkaliflammenionisationsdetektoren im Selbstbau hergestellt werden. Zimmermann u. a. [4] beschreiben einen Eigenbau‐AFID auf der Basis des Gaschromatographen GCHF 18.3 des VEB Chromatron Berlin, DDR, der zur Bestimmung phosphororganischer Verbindungen in Schmierstoffen eingesetzt wurde. Eine kürzlich von Conrad u. a. [5] publizierte Arbeit berichtet über den erfolgreichen Einsatz des Gaschromatographen GCHF 18.3 mit KCl‐AFID zur Bestimmung von Trichlorfon nach Derivatisierung mit Acetanhydrid.
The elusive goal of pedigree weights
Authors: Sengul Haydar , Bhattacharjee Samsiddhi , Feingold Eleanor , Weeks Daniel E.
Published: November 2006

Non‐parametric linkage analysis methods generally involve calculating an allele‐sharing statistic for each pedigree in a data set, then standardizing and summing the statistics over pedigrees. Pedigrees of different sizes can be weighted differently in the sum, though it is perhaps most common to weight all standardized pedigree statistics equally. Most other common weighting schemes are based on the number of affected individuals in the pedigree. It is also possible to derive optimal weights, which maximize power to detect linkage under particular trait models. We started by investigating three different analytical and simulation‐based methods to calculate power and derive optimal weights. We found that simulation methods produce noticeably more accurate power calculations than the other methods. However, although the different calculation methods give different “optimal” weights, the power at those weights is very similar. That is, the analytical calculation methods are sufficient for finding good weights even though the simulation methods are most appropriate for calculating power. In comparing optimal weights for different trait models, we found that the weights vary quite a bit with the model, such that optimal weights for one model are not necessarily powerful at all for other models. Finally, we studied the power of a number of general weighting schemes, and of some new ones that incorporate information on how closely the affected individuals are related. We were able to find some schemes that performed well in the sense of giving reasonably powerful weights for most of the trait models and pedigree types we considered. Genet. Epidemiol. © 2006 Wiley‐Liss, Inc.
Antioxidant activity, fatty acids and phenolic acids compositions of potato peels
Authors: Onyeneho Sylvester N , Hettiarachchy Navam S
Published: November 2006

The effects of freeze‐dried extracts from the peels of six potato varieties as antioxidants in pure soy oil were investigated using the active oxygen method (AOM) procedure, carotene bleaching and linoleic acid oxidation experiments on thin‐layer chromatography (TLC) plates. At 9 h under AOM conditions, 20 g soy oil treated with 0.05 g of these extracts attained lower peroxide values (PV, 22.0‐28.0 meq kg−1) than the control oil sample (PV, 109.0 meq kg−1) indicating very strong antioxidant activities. Oils treated with the same amount of tertiary butylhydroquinone, butylated hydroxyauisol‐butylated hydroxytoluene mixture and rosemary extract attained PV of 10, 19.0 and 16.0 meq kg−1, respectively. Results of the carotene bleaching and linoleic acid oxidation experiments on TLC plates indicated that the antioxidant activities of these extracts were due to the presence of phenolic acids. Among the phenolic acids separated and identified by both high‐performance liquid chromatography and TLC, chlorogenic, proto‐catechuic and caffeic acids were predominant and appeared to be mainly responsible for the strong antioxidant activities of the extracts. Peels from the red potatoes contained more polyphenols than those from the brown‐skinned varieties, but their oil contents were similar.
Synthesis, characterisation and use of 2‐tetradecylcyclobutanone together with other cyclobutanones as markers for irradiated liquid whole egg
Authors: Crone Anne V J , Hand Mark V , Hamilton John T G , Sharma Narain D , Boyd Derek R , Stevenson Mary H
Published: November 2006

The synthesis and characterisation of 2‐tetradecylcyclobutanone (TCB) is described. Both 2‐dodecykyclobutanone and TCB were shown to be present in liquid whole egg irradiated at doses of 2.5 and 10.0 kGy. These compounds were absent from the unirradiated pasteurised samples. Using gas chromatography and infrared spectroscopy, there was also evidence for the presence in irradiated egg of 2‐tetradeccnyl‐ and 2‐tetradecadienylyclobutanone which are formed from oleic and linoleic acids, respectively. Authentic standards for these unsaturated cyclobutanones were not available commercially but the presence of 2‐tetra‐decenylcyclobutanone was substantiated by hydrogenating the egg extracts so converting this unsaturated cyclobutanone to TCB. Saturated and unsaturated cyclobutanones appear to be specific products of irradiation and are potential markers for detection of irradiated liquid egg and probably other fat‐containing foods.
Dissolution of potassium feldspar rocks in soils in open‐leaching and closed‐incubation systems
Authors: Riggs Katherine S , Syers J Keith , Appleton J Donald
Published: November 2006

The dissolution of two finely ground potassium feldspar rocks (KFR). from Malawi and Sri Lanka, was examined in four indigenous acid soils using open‐leaching and closed‐incubation systems. Increases in fractions of soil potassium (K), compared to the control, indicated that the extent of dissolution of KFR was usually substantially enhanced in the leaching system. Because the leaching system represents the field situation more closely, it is the most appropriate for assessing the dissolution of potassium feldspar rocks (KFR) in soils and their potential as direct‐application K fertilisers.
Condensed tannin and gossypol concentrations in cottonseed and in processed cottonseed meal
Authors: Yu Feng , Barry T. N. , Moughan P. J. , Wilson G. F.
Published: November 2006

Experimental varieties of cottonseed and of industrial cottonseed meal (CSM) were analysed for extractable and bound condensed tannin (CT) and free gossypol. CT was present in the hulls of all varieties, with higher concentrations recorded for high tannin and glandless selections (55 and 58 g kg−1 DM) than for the multiple host plant resistant and high gossypol selections (38 g kg−1 DM). CT was present in trace amounts in the kernels (meats) of high tannin selections, but was not detected in the kernels of all other selections. Industrial CSM contained 8‐15 g kg−1 CT, due to contamination of meats with hull components. On average, for the hulls of all varieties, approximately 22, 60 and 18% of total CT was present in the extractable, protein‐bound and fibre‐bound forms, respectively. Total CT content in the hulls was positively correlated with the lignin content of kernels (r = 0·67, P < 0·01). Free gossypol was mainly found in the kernels, with negligible amounts being found in the hulls of the experimental varieties. Kernels of high gossypol selections contained higher concentrations of free gossypol (18 g kg−1 DM) than kernels of multiple host plant resistant, high tannin and commercial selections (10‐12 g kg−1 DM), with free gossypol concentration being very low (0·8 g kg−1 DM) in the kernels of glandless cottonseed and in Australian industrial CSM. A negative correlation (R = −0·50, P < 0·05) between free gossypol in the kernels and total CT in the hulls was found. The kernels of multiple host plant resistant selections were lower in neutral detergent fibre, acid detergent fibre and lignin, whilst those of the glandless selection were higher in oil, than the mean for all other selections. The results are discussed in relation to plant defence mechanisms against insect attack and in relation to the nutritive value of CSM for ruminant and monogastric livestock.
Oil composition of diverse groundnut (Arachis hypogaea L) genotypes in relation to different environments
Authors: Bansal U. K. , Satija D. R. , Ahuja K. L.
Published: November 2006

Groundnut (Arachis hypogaea L) genotypes belonging to diverse growth habits, namely, Spanish bunch, Virginia runner and Virginia bunch were evaluated for oil content and fatty acid composition in four environments. Variability for oil content and fatty acids was significant, within as well as between growth habits, in all the environments. Oil content was independent of growth habit. However, the different fatty acid contents were related to the growth habit. Both traits were significantly influenced by environmental fluctuations. Oleic acid concentration was highest in the genotypes belonging to Virginia runner, followed by that of Virginia bunch and a minimum in the Spanish bunch type. This trend was reversed with respect to linoleic acid concentration. Virginia runner genotypes, having a higher oleic/linoleic acid ratio, yielded a low iodine value oil and had a longer shelf‐life. The genotypes with Spanish bunch type of growth habit possessed a higher linoleic acid content and can be used as a source of refined oil.
Seasonal variation of the concentrations of maltol and maltol glucoside in leaves of Cercidiphyllum japonicum
Authors: Tiefel Petra , Berger Ralf G.
Published: November 2006

Maltol concentrations in leaves of Cercidiphyllum japonicum were quantitatively monitored during a 1 year period and were found to peak in senescent leaves. An immediately preceding peak of a bound form of maltol was isolated and identified as maltol glucoside using HPLC, HRGC, and coupled HRGC‐MS.
A factorial approach to identify reactive constituents and their interactions in multicomponent highly acidic model systems simulating lime juice concentrate (32°B)
Authors: Bhalerao S. D.
Published: November 2006

The non‐enzymic browning mechanism in a multicomponent food product such as lime juice concentrate (32°B) was investigated using synthetic model systems. A 25 factorial experiment was designed and the statistically significant main effects and interactions isolated.

Four interactions: (1) citric acid + ascorbic acid, (2) citric acid + fructose, (3) fructose + ascorbic acid and (4) citric acid + fructose + ascorbic acid; and three main effects: (1) citric acid, (2) fructose and (3) ascorbic acid, were found to be statistically significant at the 0·05 level. These are interpreted in the light of available literature on non‐enzymic browning reactions.
The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems
Authors: Slade Louise , Levine Harry , Ievolella James , Wang Martha
Published: November 2006

This review of the glassy state phenomenon in applications for the food industry comprises two main parts. The first is a broad but brief overview of the so‐called ‘food polymer science’ approach and its importance to food R&D studies of glassy solid and rubbery liquid states and glass transitions in food products and processes. The following elements of this approach are discussed: (i) the glass transition temperature (Tg) and methods for its measurement in foods; (ii) plasticization by water and its effect onTg; (iii) the concepts of ‘water dynamics’ and ‘glass dynamics’ in non‐equilibrium food systems; (iv) Williams–Landel–Ferry kinetics in the rubbery state aboveTg, (v) state diagrams; and (vi) the effect of molecular weight onTg. A comprehensive and up‐to‐date listing of more than 400 literature references on the glassy state phenomenon and glass transitions in food materials and systems is featured in that part of the paper, and these references are also compiled and tabulated according to specific subject headings. The second part of this review highlights the application of the food polymer science approach in recently reported studies on the structure–function relationships of sucrose in cookie and cracker systems. This part describes (i) the sucrose–water state diagram as a tool in understanding cookie and cracker baking; (ii) shortcomings of the traditional AACC sugar‐snap cookie method as a test‐baking system, in contrast to a new test system based on a model commercial‐type wire‐cut cookie formula; and (iii) a revealing illustration of sucrose functionality in cookie baking. The review concludes with a word about future prospects.
Calorimetric study of the glass transition occurring in aqueous glucose: Fructose solutions
Authors: Arvanitoyannis I. , Blanshard J. M. V. , Izzard M. J. , Lillford P. J. , Ablett S.
Published: November 2006

Glass transition temperatures (Tg) for dilute and concentrated glucose: fructose: water solutions have been determined by differential scanning calorimetry. The supplemented phase diagrams (glucose: fructose 1:4, 1:2, 1:1, 2:1, 4:1 (w/w)) are presented and from these the temperature (Tg') and concentration (C'g) of the maximally freeze‐concentrated glass have been determined. Theoretical predictions of Tg for binary (glucose: fructose) and tertiary (glucose: fructose: water) systems according to the Couchman–Karasz and Gordon‐Taylor equations are given and discussed. Annealing vitrified glucose: fructose glasses above their Tg allows the glass concentration to approach C'g as a result of ice formation. Viscosity measurements of fructose and fructose: glucose mixtures allow for a calculation of Tg of the non‐aqueous solutions.
Saponins of quinoa (Chenopodium quinoa): Effects of processing on their abundance in quinoa products and their biological effects on intestinal mucosal tissue
Authors: Gee J. M. , Price K. R. , Ridout C. L. , Wortley G. M. , Hurrell R. F. , Johnson I. T.
Published: November 2006

Quinoa (Chenopodium quinoa) is a valuable source of protein in some parts of South America, and it is likely to be exploited further in both developing and industrialised countries. However, quinoa seeds contain significant levels of saponins which are potential antinutrients. In the present study, the effects of processing on the quantity and composition of saponins in quinoa products were determined, and the biological effects of quinoa grain and cereal products containing high or low levels of saponins were investigated both in vitro and in vivo in the rat. Quinoa saponins were shown to be membranolytic against cells of the small intestine and to cause an increase in mucosal permeability in vitro. Unwashed bitter quinoa caused a significant food aversion and poor food conversion efficiency in rats. However, processing quinoa, during the manufacture of an infant cereal, reduced the concentration and membranolytic activity of saponins, and increased the palatability and nutritional quality of the cereal product to a level similar to that of a wheat‐based cereal product.
C18 trans monounsaturated fatty acid in the diet of the hen and its accumulation in yolk and embryo tissue
Authors: Manteca Xavier , Noble Raymond
Published: November 2006

The presence of trans unsaturated fatty acid isomers in the diet of the hen is readily translated into significant accumulations in the yolk lipid. In turn, the processes of yolk lipid assimilation ensure subsequent uptake into the yolk sac membrane and distribution to the developing embryonic tissues. In particular the trans isomers become associated with newly synthesised cholesteryl esters originating from the yolk sac membrane which are an essential component for yolk lipid transfer and uptake by the embryo. Within the liver, the accumulation of lipid, almost wholly as cholesteryl esters, leads to the trans isomer fraction becoming a major component of the tissue. Possible metabolic consequences arising from the transfer and subsequent substantial tissue accumulation of trans unsaturated components are outlined. In the light of definitive evidence from other animal species it is suggested from the present investigations that the presence of trans unsaturated isomers in the diets of breeder hens should be reduced to a minimum.
Changes in lipids, chlorophyll pigments, hot water insoluble n and ph of alfalfa during ensiling
Authors: Makoni Nathaniel F. , Shelford James A. , Nakai Shuryo , Fisher Lorne J.
Published: November 2006

This study examined (i) changes in the lipids of alfalfa (Medicago sativa) as a result of wilting and ensiling, and (ii) the breakdown of forage protein in direct cut and wilted forages following ensiling in relation to the remaining quantity of chlorophyll pigments a and b and forage pH. Lipid and malondialdehyde (MDA) were estimated in whole homogenates, chloroplast membranes and soluble fractions of freshly cut, wilted and ensiled alfalfa. Chlorophyll a and b, hot‐waterinsoluble nitrogen (HWIN) and pH were also determined during the ensiling of freshly cut and 24 h wilted alfalfa herbages. Highest levels (P < 0·05) of lipid and MDA were observed in wilted alfalfa. The soluble fractions had the lowest levels of both lipids and MDA. Chlorophyll pigments showed an initial rapid decrease, followed by gradual decrease with time of ensiling. The rate of chlorophyll b disappearance in both direct ensiled and wilted ensiled forages was significantly (P < 0·05) correlated (r = 0·81 and 0·86, respectively) to the breakdown rate of forage protein. Forage pH was also significantly (P < 0·05) correlated to the forage protein breakdown (r = 0·59 and 0·61) for direct and wilted ensiled forages, respectively. Regression analyses of pH, chlorophyll pigments a and b versus forage HWIN showed that chlorophyll b was a better predictor of alfalfa HWIN quantity. These findings suggest that peroxidation of alfalfa chloroplast membrane lipids occurred during wilting and ensiling. Alfalfa chlorophyll pigments can potentially be employed to estimate alfalfa protein quantity during ensiling. Methods that arrest chloroplast disintegration such as forage blanching could increase ruminant utilization of alfalfa silages.
Investigation of the ester‐ and ether‐linked phenolic constituents of cell wall types of normal and brown midrib pearl millet using chemical isolation, microspectrophotometry and 13C NMR spectroscopy
Authors: Morrison W. Herbert , Akin Danny E. , Himmelsbach David S. , Gamble Gary R.
Published: November 2006

The cell walls of rind, parenchyma and vascular bundle fractions of pearl millet (Pennisetum glaucum (L) R Br) were isolated from two brown midrib mutants and their normal (N) near‐isogeneic line. The walls were sequentially treated with 1 M NaOH at 25°C for 20 h to determine ester‐linked phenolic acids and then with 4 M NaOH at 170°C for 2 h to determine ether‐linked phenolic constituents. The untreated walls and their residues resulting from each treatment were analyzed by microspectrophotometry and 13C NMR spectroscopy. The amount of ester‐linked p‐coumaric acid was determined by chemical analysis and found to be two to six times higher in the N line with no difference among lines in ferulic acid content. Ether‐linked ferulic acid was about 30% higher in the rind in the N line and ether‐linked p‐coumaric acid was only slightly higher with the greatest difference found in the rind tissue. Microspectrophotometry of the untreated tissues showed absorption maxima at 232–238 nm. 288–292 nm and 312–324 nm. Treatment with 1 M NaOH generally reduced or eliminated the 312–324 nm absorption, with 4 M NaOH removing the remainder of the 288–292 nm absorption. 13C NMR confirmed these reductions of aromatic functionalities by alkali treatments. The combination of techniques provides excellent correlation of two types of spectral data with chemical identification and quantitation and establishes that bmr mutants have less ester‐linked p‐coumaric acid and less ether‐linked ferulic acid, thus providing a better understanding of the factors contributing to biodegradability.
Characterization of digestion residues of alfalfa and orchardgrass leaves by microscopic, spectroscopic and chemical analysis
Authors: Akin Danny E. , Morrison W. Herbert , Himmelsbach David S.
Published: November 2006

Leaflets of alfalfa (Medicago sativa L) and leaf blade sections of orchardgrass (Dactylis glomerata L) were digested for three consecutive incubation periods of 3 days each with rumen bacteria. Residues were then analyzed by the following methods: (i) scanning electron and light microscopy to define the botanical structures; (ii) ultraviolet absorption microspectrophotometry to characterize phenolic constituents within specific regions; (iii) NMR and midinfrared spectroscopy to determine components, linkages, and functional groups; and (iv) gas‐liquid chromatography for phenolic acids and lignin constituents after treatment with 1 M NaOH (25°C, 24 h) and 1 M NaOH followed by 4 M NaOH (170°C, 2h). Alfalfa residue consisted of extensive amounts of cuticular sheets, a network of vascular bundles, and smaller portions of cuticle overlying lignified structures associated with major vascular bundles. Orchardgrass residue consisted of large and small vascular bundles, usually without the mestome sheath surrounding phloem, and small portions of cuticle. Alfalfa lignin was more condensed but had similar proportion of ether‐linked phenolic acids compared with that of orchardgrass, while the grass lignin had substantially higher concentrations of ester‐linked p‐coumaric and ferulic acids associated with a higher proportion of carbohydrates in the residue. Alfalfa had a higher fatty ester content, likely due to the large amount of cuticle in the residue, and protein, which likely was contained within the lignin. The results provide a detailed characterization of aromatics and linkages within the most recalcitrant tissues of plants and indicate variations between non‐degradable residues of a legume and a grass.
Determination of moisture content of mushrooms by Vis—NIR spectroscopy
Authors: Roy Soumya , Anantheswaran Ramaswamy C. , Shenk John S. , Westerhaus Mark O. , Beelman Robert B.
Published: November 2006

Feasibility of the determination of the moisture content of intact individual mushrooms (Agaricus bisporus) by visible and near infrared reflectance spectroscopy (Vis–NIR) was studied. The convection drying method was found to be suitable to obtain reference values for the calibration equation. The standard error of the laboratory procedure ranged from 0·16 to 0·42%. Modified partial least square regression was used to develop the calibration equations. The importance of different segments of wavelength, the effect of light scattering and the use of data processing on the prediction of moisture content were evaluated. The equation obtained using the wavelength segment 600–2200 nm with first derivative and scatter correction had the best performance with a standard error of cross‐validation of 0·64%. This equation performed very well when validated using a separate set of mushrooms of the same kind as those in calibration set. This equation, however, did not perform well when using mushrooms from a different treatment. Accuracy of prediction was re‐established by adding typical spectra from the second group of mushrooms to the calibration set and performing recalibration.
Short‐chain fatty acid content and pH in caecum of rats given various sources of carbohydrates
Authors: Berggren Anna M. , Björck Inger M. E. , Nyman E. Margareta G. L. , Eggum Bjørn O.
Published: November 2006

The caecal content of short‐chain fatty acids (SCFA; acetic, propionic and butyric acid), caecal pH, fermentability and dry matter digestibility (DMD) were examined through balance experiments in rats fed 11 various indigestible carbohydrates. The following carbohydrate sources were incorporated into test diets: cellulose, oat husk, wheat bran, oat bran, pea fibre, linseed fibre, low methoxylated (LM)‐pectin, guargum, β‐glucans, neosugar and raffinose. The indigestible carbohydrates, except for those in wheat bran, oat husk and cellulose, were highly fermented, ie > 90%. Caecal pH varied between 5·6 and 7·8, with neosugar and raffinose causing the lowest pH and the fibre‐free diet and the diet with oat husk the highest. The caecal pool sizes of SCFA were highest with raffinose, β‐glucans, LM‐pectin, guargum and linseed fibre (335‐400 μmol) while pea fibre, wheat bran, oat bran and neosugar gave intermediate levels (137–227 μmol). The pool size with oat husk and cellulose was similar as with the basal diet (45–64 μmol). A high proportion of propionic acid was obtained with guargum and linseed fibre, whereas acetic acid was the predominant product in case of LM‐pectin. On the other hand, linseed fibre gave a remarkably low proportion of butyric acid. The quantity fermented and caecal pH correlated well to the amount of SCFA with most materials (r = 0·96 and r = −0·87, respectively), an exception was neosugar and in case of fermentability also oat bran. DMD values with most of the easily fermented carbohydrates were high (>96%). Exceptions were diets with β‐glucans and oat bran which caused low DMD values, about 93%. It is concluded that indigestible carbohydrates may differ in ability to lower caecal pH and to form SCFA during fermentation.
Isolates of cell types from sorghum stems: Digestion, cell wall and anatomical characteristics
Authors: Wilson John R. , Mertens David R. , Hatfield Ronald D.
Published: November 2006

Cell types were separated from internode 5 of sorghum stems to study the interrelationship between digestion characteristics and cell wall composition. Isolates of epidermis (EPI), sclerenchyma (SCL), vascular bundle zone (VBZ), inner vascular bundles (IVB) and pith parenchyma cells (PITH) were freeze‐dried and ground for analysis. The cell fractions were digested in rumen fluid for times between 0 and 96 h, and wall composition measured using detergent extraction procedures. In‐vitro dry matter digestibility (g kg−1 after 48 h) of cell fractions was in the order of PITH (849‐906) > IVB (794‐816) > SCL (692‐701) > VBZ (641‐679) > EPI (608‐628). Total cell wall content (CWC), indigestible CWC, and lignin content followed the inverse order. Lignin concentration on a dry matter or cell wall basis was highly correlated with indigestible wall residue after 96 h. The proportion of cell wall digested after 96 h was higher for SCL and VBZ cells (61·8‐68·2%) than for PITH cells (48·4‐56·1 %), despite the former having lignin content three to five times higher than that of PITH cells. Clearly, there were differences between the cell types in wall composition or chemical linkages between wall components that lead to the observed differences in wall digestion.
Respiration, pectolytic activity and textural changes in ripening African mango (Irvingia gabonensis) fruits
Authors: Aina J. O. , Oladunjoye O. O.
Published: November 2006

Post‐harvest changes in fruit firmness, respiration, pectinesterase (PE) and polygalacturonase (PG) activities were followed in African mango fruits during storage ripening at tropical ambient conditions (28±1°C and 68±2% RH). Respiration followed a climacteric pattern attaining a peak of 99·37 ml CO2 kg−1 hr−1 on the fifth day of storage while full ripeness (colour index—5) was attained on the tenth day. PE and PG activities increased with progressive fruit ripening attaining their optima on the fifth day (1·8 PE unit) and tenth day (27 PG units), respectively. Fruit firmness decreased as pectolytic activity increased with a concomitant reduction in the deformation force from 49 kPa in the unripe fruit to 25 kPa at the edible ripe stage.
Chemical analysis of the fruit of Vitex doniana (verbanaceae)
Authors: Ladeji Olusola , Okoye Zebulon S. C.
Published: November 2006

Analysis of black plum (Vitex doniana) indicated a fruit with useful nutritional value in tropical African diets (crude protein 27·5, lipid 49·5, sugars 842 g kg−1 DM; moisture 488 g kg−1 FW) and possibly a good shelf‐life.
Drip loss, peroxidase and sensory changes in kiwi fruit slices during frozen storage
Authors: Fúster C , Préstamo G , Cano M P
Published: November 2006

The biochemical, sensory and drip loss changes that occur during processing and prolonged frozen storage of kiwi fruit slices (cvs Abbott and Hayward) were studied. Fruit slices were frozen at −40°C, packed in polyethylene bags and stored at −18°C for 11 months. Maturity characteristics (pH, acidity, dry matter, soluble solids) were determined on raw fruit. Objective (proteins, peroxidase (EC 1.11.1.7) activity, drip loss) and subjective (sensory tests) analyses were carried out during processing and storage, and indicated a good quality of the frozen kiwi fruit slices after 11 months of storage. There were significant differences (P < 0.05) between the studied varieties with respect to drip loss during frozen storage and colour after 11 months. Best results were obtained with cv Hayward. This variety showed less drip loss after thawing and after 11 months storage presented the same green colour as after freezing, while cv Abbott became yellowish‐green.
The effect of housing system on apparent digestibility in pigs, using the classical and marker (chromic oxide, acid‐insoluble ash) techniques, in relation to dietary composition
Authors: Bakker Gertruud C M , Jongbloed Age W
Published: November 2006

The present study examined differences in faecal digestibilities of organic matter (dOM) and crude protein (dXP), between growing pigs housed either in pens as groups or individually in metabolism cages. In addition, a study was made of the influence of dietary composition on these observed differences. Four experimental diets were composed by iso‐energetic exchange of maize starch in the control diet with purified cellulose (260 g kg‐1), toasted soyabean hulls (280 g kg‐1) or renderers fat (67 g kg‐1), respectively. Both in pens and in metabolism cages, dOM and dXP were measured, using both chromic oxide (Cr2O3) and acid‐insoluble ash (AIA) as markers. In metabolism cages, the results of the marker method were compared to those of the classical method, where dOM and dXP were measured by collecting faeces quantitatively. Recoveries of both markers were measured, after a period of 10 and 3 days.

With Cr2O3 as marker, pen‐housing resulted in a dOM which was on average 2.5 (1.7–4.5) units lower and a dXP averaging 4.5 (3.0–5.8) units lower than measured in the metabolism cages (P≤0.001). No significant interactions were demonstrated between housing system and dietary composition. In contrast, with AIA as marker significantly higher digestibility values were observed for pigs in pens, when fed the cellulose diet. With this diets, the dOM was on average 14.7 units higher and the dXP was on average 10.9 units higher for the penned pigs. For the pigs fed one of the other three diets, the dOM was on average 1.5 (0.1–2.7) units lower and the dXP was on average 3.7 (1.9–5.7) units lower. Thus, with AIA as a marker, the effect of housing system on digestibility interacted with the type of diet (P≤0.05 on dOM and P≤0.01 on dXP).

Comparison between the marker method with the classical method, showed that Cr2O3 provided similar results. In contrast, AIA displayed significantly higher dOM and dXP, except with the cellulose diet. This could be explained by differences in the recoveries of both markers. For Cr2O3 this was close to 100% and for AIA it varied from 97% on the cellulose diet to 183% on the control diet. The analytical procedure for AIA requires more research. Shortening the measuring period from 10 to 3 days did not prove to be significant, but increased the standard deviations. It was concluded that for practical application, faecal digestibilities should be measured with penned pigs. According to the findings, under such conditions Cr2O3 is a good marker. AIA was found to be unsuitable.
β‐hydroxyacyl‐coa‐dehydrogenase (HADH) activity of unfrozen and frozen—thawed frog (Rana esculenta) legs
Authors: Pavlov Alexander , De Fernando Gonzalo D Garcia , Ordoñez Juan A , Hoz Lorenzo
Published: November 2006

The β‐hydroxyacyl‐CoA‐dehydrogenase (HADH) activity of unfrozen and thawed frog legs was investigated. The enzyme was extracted by either immersing frog legs in phosphate buffer 0.1 M, pH 6.0 at 25°C for 15 min or pressing them between trichinoscopy glasses. The enzyme activity was assayed using acetoacetyl‐CoA as substrate and measured spectrophotometrically at 340 nm. It was possible by both extraction methods to distinguish between thawed and unfrozen samples although when the juice was obtained by pressing the HADH activity of the dilution was ∼ 1.5 times higher than that obtained by immersion. The HADH activity was significantly higher (P≤0·001) in frozen‐thawed frogs than in unfrozen legs because during freezing there is a release of HADH. No significative differences were found in the HADH activity in samples frozen in the temperature range ‐10 to ‐196°C. HADH activity was not affected by the storage time in crushed ice up to 6 days.
14C labelling of lignins of normal and bm3 maizes for fermentation studies
Authors: Mosoni Pascale , Besle Jean Michel , Maillot Marie Paule , Gorrichon Liliane
Published: November 2006

[U‐14C] phenylalanine (phe*) and [O14CH3] sinapic acid (sin*) were infused into the cut ends of normal and bm3 maizes (anthesis stage) under or above the last node or at mid‐internode, with or without the leaf, in light or in darkness. Radioactivity was measured in the organs, and in phenolic constituents of the cell wall and saponified residues of the bases and tops of the apical inter‐node. In both maize genotype labelled under the node the radioactivity was distributed more evenly in the organs with sin* than with phe*. Infusion above the node and at mid‐internode greatly increased radioactivity in the bases and tops, respectively. Removal of the leaf only slightly increased the radioactivity, mainly in the bases, and no clear‐cut effect of darkness was observed. Phe* labelled the phenolic acids and the three lignin units, but the syringyl units of bm3 maize were only slightly labelled. Sin* specifically labelled the syringyl units, which represented the least condensed fraction of lignins. Both the native and labelled lignins were highly alkali soluble. There were differences in lignin biogenesis between the bases and tops, and between normal and bm3 maizes. The newly formed lignins were slightly different from the native lignins but had similar types of heterogeneity, with variations in the internode and between genotypes similar to those in native lignins. Provided due allowance is made for the distinguishing characteristics of newly formed lignins, the [14C‐lignin] cell walls, which are strongly labelled on complementary structures, seem suitable model substrates for fermentation studies.