bluuebunny/crossref_metadata_2025 huggingface dataset:
Gene expression profiling of exercise‐induced cardiac hypertrophy in rats
Authors: Iemitsu M. , Maeda S. , Miyauchi T. , Matsuda M. , Tanaka H.
Published: August 2010

Aims:  Exercise training causes physiological cardiac hypertrophy, which acts to enhance cardiac function during exercise. However, the underlying molecular mechanisms are unclear. We investigated gene expression profile of exercise training‐induced cardiac hypertrophy using left ventricle (LV) excised from exercise‐trained and sedentary control rats (12‐week old).

Method:  Rats in the training group exercised on a treadmill for 8‐week.

Results:  Left ventricular mass index and wall thickness in the exercise‐trained group were significantly greater than that in the control group, indicating that the trained rats developed cardiac hypertrophy. Of the 3800 genes analysed in the microarray analyses, a total of 75 relevant genes (upregulation of 33 genes and downregulation of 42 genes) displayed alterations with exercise training. Among these genes, we focused on glycogen synthase kinase (GSK)‐3β, calcineurin‐inhibitor (Cain), and endothelin (ET)‐1 for their implicated roles in pathological cardiac hypertrophy, and confirmed the results of microarray analysis at mRNA and protein/peptide levels using quantitative PCR, Western blot, and EIA analyses. The gene expression of GSK‐3β decreased significantly and those of Cain and ET‐1 increased significantly with exercise training. Furthermore, LV mass index was significantly correlated with GSK‐3β protein activity (r = −0.70, P < 0.01) and tissue ET‐1 concentration (r = 0.52, P < 0.05). There were no changes in gene expressions in brain natriuretic peptide (BNP), angiotensin‐correcting enzyme (ACE), interleukin‐6, and vascular cell adhesion molecule (VCAM)‐1.

Conclusion:  These findings suggest that physiological and pathological LV hypertrophy may share some of the same molecular mechanisms in inducing LV hypertrophy (e.g. GSK‐3β, Cain, and ET‐1) and that other genes (e.g. BNP, ACE) may differentiate physiological from pathological LV hypertrophy.
Ion channel regulation of the dynamical instability of the resting membrane potential in saccular hair cells of the green frog (Rana esculenta)
Authors: Jørgensen F. , Kroese A. B. A.
Published: August 2010

Aims:  We investigated the ion channel regulation of the resting membrane potential of hair cells with the aim to determine if the resting membrane potential is poised close to instability and thereby a potential cause of the spontaneous afferent spike activity.

Methods:  The ionic mechanism and the dynamic properties of the resting membrane potential were examined with the whole‐cell patch clamp technique in dissociated saccular hair cells and in a mathematical model including all identified ion channels.

Results:  In hair cells showing I/V curves with a low membrane conductance flanked by large inward and outward rectifying potassium conductances, the inward rectifier (KIR), the delayed outward rectifier (KV) and the large conductance, calcium‐sensitive, voltage‐gated potassium channel (BKCa) were all activated at rest. Under current clamp conditions, the outward current through these channels balanced the inward current through mechano‐electrical transduction (MET) and Ca2+ channels. In 45% (22/49) of the cells, the membrane potential fluctuated spontaneously between two voltage levels determined by the voltage extent of the low membrane conductance range. These fluctuations were not influenced by blocking the MET channels but could be reversibly stopped by increasing [K+]o or by blocking of KIR channels. Blocking the BKCa channels induced regular voltage oscillations.

Conclusions:  Two intrinsic dynamical instabilities of Vm are present in hair cells. One of these is observed as spontaneous voltage fluctuations by currents through KIR, KV and h‐channels in combination with a steady current through MET channels. The other instability shows as regenerative voltage changes involving Ca2+ and KV channels. The BKCa channels prevent the spontaneous voltage fluctuations from activating the regenerative system.
Effect of oseltamivir treatment on anticoagulation: a cross‐over study in warfarinized patients
Authors: Davies Brian E. , Baldó Pau Aceves , Lennon‐Chrimes Sian , Brewster Mike
Published: August 2010

WHAT IS ALREADY KNOWN ABOUT THIS SUBJECT

Although oseltamivir had not previously been reported to cause haematological toxicity, the European Medicines Agency (EMEA) asked Roche to investigate potential interactions between oseltamivir and warfarin after isolated reports of an enhancement of the anticoagulant effect of warfarin during oseltamivir treatment.

WHAT THIS STUDY ADDS

In individuals taking warfarin at stable dosages for chronic vascular or cardiac conditions, there is no evidence for a pharmacodynamic or pharmacokinetic interaction between oseltamivir and warfarin that could alter the anticoagulant effect of the latter.

AIM

To investigate whether oseltamivir enhances the anticoagulant effect of warfarin and to evaluate any pharmacokinetic (PK) interaction between the agents.

METHODS

Twenty volunteers (mean age 62 years) receiving daily warfarin and with INR values of 2.0–3.5 during the previous 2 weeks were randomized to concomitant oseltamivir 75 mg twice daily for 4.5 days or warfarin alone in a two‐way cross‐over design with a 4–8 day wash‐out. Anticoagulant effects were assessed by calculating overall [AUEC(0,96 h)] and observed maximum effect (Emax) increase from baseline in INR, decrease from baseline in factor VIIa, and change in vitamin K1 concentrations. Plasma pharmacokinetics of (R)‐ and (S)‐warfarin and oseltamivir were also assessed.

RESULTS

For both treatments, changes in INR and factor VIIa during treatment were small; for net AUEC(0,96 h), least square mean values were −9.53 (oseltamivir + warfarin) and −1.69 h (warfarin alone) for INR (difference −7.84 h, 90% CI −18.86, 3.17 h), and 1.56 and 0.54 kIU l−1 h, respectively, for factor VIIa (difference, 1.01 kIU l−1 h; 90% CI −1.18, 3.21). Differences between the treatments in Emax increase from baseline for INR, decrease from baseline for factor VIIa and change from baseline in vitamin K1 concentration were not statistically significant. Oseltamivir did not alter warfarin pharmacokinetics. Oseltamivir was well tolerated in this study with no clinically significant adverse safety findings.

CONCLUSION

Concomitant administration of oseltamivir for 4.5 days to volunteers on daily warfarin had little or no effect on warfarin pharmacokinetics and no effect on pharmacodynamics.
Oxidative stress and airway inflammation after allergen challenge evaluated by exhaled breath condensate analysis
Authors: Brussino L. , Badiu I. , Sciascia S. , Bugiani M. , Heffler E. , Guida G. , Malinovschi A. , Bucca C. , Rolla G.
Published: August 2010

Background
Allergen exposure may increase airway oxidative stress, which causes lipid membrane peroxidation and an increased formation of 8‐isoprostane.

Objective
The aim of the study was to investigate oxidative stress induced by allergen challenge in mild asthmatics, by measuring 8‐isoprostane in exhaled breath condensate (EBC), and to examine their relationship with mediators derived from arachidonic acid.

Methods
8‐isoprostane, cysteinyl leukotrienes (cys‐LTs) and prostaglandin E2 (PGE2) concentrations in EBC were measured at baseline and after allergen challenge in 12 patients with mild allergic asthma sensitized to cat allergen.

Results
At 24 h after allergen challenge, compared with baseline values, EBC 8‐isoprostane increased [48.64 pg/mL (44.14–53.61) vs. 21.56 pg/mL (19.92, 23.35), P<0.001], cys‐LTs increased [27.37 pg/mL (24.09–31.10) vs. 13.28 pg/mL (11.32, 15.57), P<0.001] and PGE2 decreased [18.69 pg/mL (12.26, 28.50) vs. 39.95 pg/mL (34.37, 46.43), P<0.001]. The trend of increasing 8‐isoprostane after allergen challenge was significantly correlated with the trend of increasing cys‐LTs (R2=0.85, P<0.001) whereas the trend of decreasing PGE2 after allergen challenge was significantly correlated with the trend of increasing cys‐LTs (R2=0.52, P=0.001).

Conclusions and Clinical Relevance
The increase in EBC 8‐isoprostane observed after allergen challenge indicates that allergen exposure increases airway oxidative stress in allergic asthma. The strict correlation between cys‐LTs and 8‐isoprostane underlines the relationship between allergic inflammation and oxidative stress. A shift of arachidonic acid metabolism towards lipoxygenase pathway is induced by the allergen challenge. Airway oxidative stress occurs after allergen challenge even in patients with mild intermittent allergic asthma.

Cite this as: L. Brussino, I. Badiu S. Sciascia, M. Bugiani, E. Heffler G. Guida, A. Malinovschi, C. Bucca and G. Rolla, Clinical & Experimental Allergy, 2010 (40) 1642–1647.
Expressional and functional analysis of the male‐specific cluster mst36F during Drosophila spermatogenesis
Authors: Di Cara F. , Cavaliere D. , Galliero V. , Polito L. C. , Digilio F. A.
Published: August 2010

mst36Fa and mst36Fb are two male‐specific genes that are part of a novel gene family recently characterized in Drosophila melanogaster. The genes are strictly clustered and show an identical tissue and temporal expression pattern limited to the male germline. Here we demonstrate that the transcription of these two genes, which is triggered by different cis regulatory elements, responds to the same testis‐specific factors encoded by the aly and can class meiotic arrest genes. RNA interference was used to decrease expression of these two genes. We obtained a reduction of fertility in the transgenic adult males compared to the wild type. These data suggest that the Mst36Fa and Mst36Fb proteins may have an important role in the production of functional sperm.
Feeding‐based RNA interference of a trehalose phosphate synthase gene in the brown planthopper, Nilaparvata lugens
Authors: Chen J. , Zhang D. , Yao Q. , Zhang J. , Dong X. , Tian H. , Chen J. , Zhang W.
Published: August 2010

The brown planthopper, Nilaparvata lugens, is the most devastating rice insect pest to have given rise to an outbreak in recent years. RNA interference (RNAi) is a technological breakthrough that has been developed as a powerful tool for studying gene function and for the highly targeted control of insect pests. Here, we examined the effects of using a feeding‐based RNAi technique to target the gene trehalose phosphate synthase (TPS) in N. lugens. The full‐length cDNA of N. lugens TPS (NlTPS) is 3235 bp and has an open reading frame of 2424 bp, encoding a protein of 807 amino acids. NlTPS was expressed in the fat body, midgut and ovary. Quantitative real‐time PCR (qRT‐PCR) analysis revealed that NlTPS mRNA is expressed continuously with little change during the life of the insect. Efficient silencing of the TPS gene through double‐stranded RNA (dsRNA) feeding led to rapid and significant reduction levels of TPS mRNA and enzymatic activity. Additionally, the development of N. lugens larvae that had been fed with the dsRNA was disturbed, resulting in lethality, and the cumulative survival rates dropped to 75.56, 64.44, 55.56 and 40.00% after continuous ingestion of 0.5 µg/µl dsRNA for 2, 4, 7 and 10 days, respectively. These values were significantly lower than those of the insects in the control group, suggesting that NlTPS dsRNA may be useful as a means of insect pest control.
Wiltshire curing with and without nitrate
Authors: TAYLOR A. A. , SHAW B. G. , JOLLEY P. D.
Published: August 2010

The storage life of vacuum packed unsmoked bacons produced by a factory Wiltshire process from brines containing nitrite with and without nitrate has been studied at 5° and 15°C. Whilst collar bacon produced from typical bacon pigs and containing 76–129 ppm nitrite and approximately 5% salt kept slightly better when it also contained 538–568 nitrate, no consistent benefit was noted when the nitrate concentration was 196–204. Collar and back bacons with similar concentrations of nitrite and salt and produced from pigs in which the ultimate pH in the M. longissimus dorsi was ≥ 6.0 kept better when they also contained approximately 600 ppm nitrate. It is suggested that the benefit of nitrate in these bacons is due to the inhibition of bacterial growth by increased concentrations of nitrite produced from nitrate in relatively high pH muscles.
Supplementation of bread with soybean and chickpea flours
Authors: YOUSSEFF SOAD A. M. , SALEM ALI , ABDEL‐RAHMAN ABDEL HAMID Y.
Published: August 2010

Flours from defatted soybean, raw and parboiled chickpea seeds were obtained on a laboratory scale and used as a supplement to wheat flour. the effect of supplementation level on water absorption, dough rheology, loaf quality and major chemical constituents of breads were investigated. Water absorption was slightly affected by soy and parboiled chickpea flours but was reduced by raw chickpea flour. Dough mixing time, stability and valorimetric values increased but the mixing tolerance index decreased by adding soy and parboiled chickpea flours to wheat flour. Loaves were slightly smaller in volume than the control at high levels of soy and chickpea flours. Moreover, bread score and panel evaluation showed deterioration of bread characteristics above 6% soy flour and 15% chickpea level of supplementation. the chemical analysis of the supplemented bread showed a positive trend of increasing protein and ash contents by increasing the levels of chickpea and soy flours.
Effect of temperature and fruit‐moisture content on  discolouration of dried, sulphured Bon Chretien pears during storage
Authors: Joubert Elizabeth , Wium Gideon. L. , Sadie Annalene
Published: August 2010

Summary Discolouration of Bon Chretien pears which had been treated with sulphur dioxide and which had moisture contents of either 16, 18 or 20%, was monitored during storage at 4, 7, 10 and 20 °C. Colour was quantified in terms of CIE L*, a*, b*, hue and chroma. L* was used to predict quality retention. Discolouration was categorized as a decrease in all colour parameters, except a* which increased with storage. Measurement of L* showed that only fruit at 16% moisture content and stored at T ≤ 10 °C retained their original colour. The rate of change in overall colour was observed in the following order at 20 °C, 20% > 18 > 16% moisture content. Fruit with 18 and 20% moisture content could be stored at 10 °C for at least 140 weeks without changing their quality grading. Storage at 20 °C shortened this period to 60 and 27 weeks for fruit at 18 and 20% moisture content, respectively.
Osmotic dehydration of cashew apples (Anacardium  occidentale L.): quality evaluation of candied cashew apples
Authors: Bidaisee Gillian , Badrie Neela
Published: August 2010

We have tested the hypothesis that a more acceptable candied cashew apple could be produced. The effects of brining as a pre‐treatment on the qualitative attributes of candied cashew apples (Anacardium occidentale L.) were investigated. The pre‐treatments consisted of soaking the fruits in 5% NaCl solution (A), 10% NaCl solution (B) or without NaCl solution (C). Subsequently osmotic dehydration of the fruits was accomplished in 300Brix sucrose syrup, increased by 100Brix daily to 700Brix, followed by convection drying at 60 °C for 48 h. The effect of brining pre‐treatment was significant (P < 0.05) on texture with resultant firmer textured candied products. Panelists rated the candied products from all treatments as slightly astringent to not astringent. Colour changed from dark red for cashew apples to light yellow for candied products. Pre‐treatment C (no brine) had significantly (P < 0.01) higher sensory scores for texture and was rated highest for acceptability.
The thermal stability of Quorn™ pieces
Authors: Knight Nicola , Roberts Gordon , Shelton David
Published: August 2010

Summary Quorn pieces were heat‐treated at 90 °C, 100 °C and at various F values (equivalent time in minutes at a reference temperature of 121.1 °C) for 6.2–24 min and at different pHs (4.5–6.0). The heat‐treated Quorn product was assessed for texture using a Voledkevich probe cell, weight change, and the sensory properties of tenderness, juiciness and overall acceptability. The processed and unprocessed Quorn pieces were examined by electron microscopy. Temperature and pH were found to influence sensory tenderness but not instrumental texture. pH also influenced water absorption. However, in general Quorn pieces were found to be stable to heat processing at 90 °C, 100 °C and 120 °C.
Hydrolysis of lactose and milk whey using a fixed‐bed reactor containing β‐galactosidase covalently bound onto chitosan and cross‐linked poly(vinyl alcohol)
Authors: Rejikumar S. , Devi Surekha
Published: August 2010

Summary A fixed‐bed reactor containing β‐galactosidase from Aspergillus oryzae, immobilized onto either cross‐linked poly(vinyl alcohol) or natural polysaccharide chitosan, was used for the continuous hydrolysis of lactose and milk whey. Various conditions such as reactor temperature, substrate concentration, pH and flow rates were optimized for the effective operation of the reactor. The optimum pH and temperature for the immobilized system in the reactor was observed to be 5 and 50–60 oC, respectively. From the kinetic study the Michaelis constant (Km) and maximum reaction velocity (Vmax) for the free and immobilized system were calculated and were found to be 7.1 × 10−3 and 5.2 × 10−3 M, respectively, at 50 °C and pH 5 in citrate‐phosphate buffer. The energy of activation (ΔE), deactivation rate constant (Kd) and deactivation energy (ΔEd) were determined for the systems under study. Almost quantitative (∼95%) hydrolysis of lactose was achieved at the optimized conditions. The immobilized systems were observed to retain their activity even after 12–20 cycles.
The effect of hot‐water immersions on the appearance and microbiological quality of skin‐on chicken‐breast pieces
Authors: Göksoy ErgüN. O. , James Christian , Corry JaneT. E. L. , James StepheN. J.
Published: August 2010

Summary Immersion in hot water is one of many potential methods for reducing levels of pathogenic bacteria on the surface of poultry meat. However, if the meat is to be sold in the raw state reductions in microbiological numbers need to be achieved without changing the appearance of the meat. Samples of vacuum‐packed skin‐on chicken breast were immersed in hot water for a range of temperatures and times. Samples were then water cooled to arrest further heating. The final appearance of the samples was assessed visually and instrumentally with a chroma meter. Surface and internal temperatures were also measured. From this series of initial experiments a range of maximum temperature–time treatments were identified that would not cause unacceptable changes to surface appearance. Microbiological tests were then conducted on samples inoculated with a nalidixic acid resistant strain of Escherichia coli serotype O80 subjected to these treatments. The results showed that determining changes to the appearance of skin from samples by using a chroma meter was difficult. The changes caused to the samples by heat treatment were initially textural rather than colourimetric and thus could be identified visually but not instrumentally with a chroma meter. Visual changes were found for immersion times greater than 120 s at 50 °C, 60 s at 60 °C, 9 s at 70 °C, 6 s at 80 °C, 2 s at 90 °C and 1 s at 100 °C. The average temperatures measured on the surface after 2 s immersion at 90 °C and after 60 s at 60 °C were 20.5 °C and 54.8 °C, respectively. No reductions in counts of E. coli serotype O80 were measured on samples treated under these conditions. The results indicate that there is no immersion heat treatment (below 90 °C) capable of reducing contamination with E. coli, or similar thermotolerant microorganisms, on poultry without causing adverse changes in the product.
Antioxidant properties of natural flavonoids: quenching and generation of singlet molecular oxygen
Authors: Ávila Vicente , Bertolotti Sonia G. , Criado Susana , Pappano Nora , Debattista Nora , García Norman A.
Published: August 2010

Summary This paper describes the interaction between photochemically generated singlet molecular oxygen [O2(1Δg)] and a series of naturally occurring flavonoids (FL) (2′,4′‐dihydroxychalcone (I), 2′,4′‐dihydroxy, 3′‐methoxy chalcone (II), 7‐hydroxyflavanone (III) and 7‐hydroxy‐8‐methoxyflavanone (IV) all obtained from Zuccagnia punctata Cav. The properties of these compounds as generators and quenchers of the known oxidative species O2(1Δg), upon direct and dye‐sensitized photoirradiation, were investigated. Time‐resolved phosphorescence detection, and conventional spectroscopic measurements demonstrate that compounds I‐IV are fairly good O2(1Δg) deactivators with overall rate constant for the process of quenching in the range of 3.7 x 106 (IV) to 2.8 × 108 M−1s−1 (I). Because the O2(1Δg) quenching possesses an exclusively physical component, O2(1Δg) scavenging is not accompanied by consumption of the flavonoid. Compounds I, III and IV are poor O2(1Δg) generators upon direct (near UV) photoirradiation, whereas compound II does not generate any of the oxidative species. Experiments measuring inhibition by flavonoids I‐IV of the photosensitized lipid peroxidation employed linoleic acid as a photoxidizable substrate and Rose Bengal and Methylene Blue as photosenstizers. Results demonstrate that the interesting properties of flavonoids I‐IV as O2(1Δg) scavengers cannot be straightforwardly extrapolated to their potential activity as photoprotectors for lipid peroxidation.
Comparison of basic nutrients, mineral and heavy metal contents of herby dairy products
Authors: Tarakci Zekai , Kucukoner Erdogan
Published: August 2010

The aim of this study was to determine basic nutrients, some minerals and heavy metal contents of herby cheese, cacik and lor. Herby cheese is a cheese made from cow and/or sheep milk mixed with some herb. Herby cacik is a dairy product manufactured from light yoghurt (non‐fat), ayran (liquid yoghurt) and/or a small amount of cheese whey. Herby lor cheese is a product traditionally made in Turkey, produced from cheese whey and occasionally some whole milk added. These dairy products are mixed with wild herb species (Allium sp., Chaerophyllum macropodum, Antriscus nemorosa, Ferula sp., Prangos sp., Silene vulgaris, Tymus sp. and Mentha sp.). In this study, herby cacik, cheese and lor samples were analysed for some physicochemical, mineral and heavy metal contents. The dry matter, protein, fat, salt and ash contents among herby dairy products were found significantly different (P < 0.05). There were significant differences in Ca, P, Na, Mg, Fe, Cu and Mn content of herby dairy products (P < 0.05). Zn, Co, Cr, Ni and Cd contents of analysed samples were not significantly different (P > 0.05).
Effect of marinating process on the microbiological quality of Pacific saury (Cololabis saira) during vacuum‐packaged storage at 4 °C
Authors: Sallam Khalid I.
Published: August 2010

This study was carried out to evaluate the microbiological quality of Pacific saury (Cololabis saira) treated with marinating solutions containing either 12% NaCl + 2% acetic acid or 12% NaCl + 3% acetic acid, followed by vacuum packaging and storage at 4 °C for 90 days. The fish‐to‐marinating‐solution ratio was 1:1.5. The growth rate of aerobic, halophilic, lactic acid bacteria and Pseudomonas spp. were significantly (P < 0.05) reduced in marinated vs. brined (12% NaCl + 0% acetic acid) fillets. Complete inhibition in the growth of both Enterobacteriaceae and Staphylococcus aureus was detected in fillets marinated in 3% and 2% acetic acid by the days 30 and 50 of storage, respectively. Both marinating conditions resulted in shelf life extension of the product to more than 90 vs. 60 days only for the brined fillets. Listeria monocytogenes, Vibrio parahaemolyticus and Salmonella spp. could not be detected in any of the analysed raw or treated samples.
Alicyclobacillus acidoterrestris: an increasing threat to the fruit juice industry?
Authors: Walker Michelle , Phillips Carol A.
Published: August 2010

The quality of food can be defined in various ways with processors and consumers considering flavour, odour and appearance as well as extended shelf life among the most important of its attributes. Spoilage of food by bacterial contamination may occur at any point during the processing, altering any one, or all, of these characteristics, rendering the product unusable. Alicyclobacillus spp. and Alicyclobacillus acidoterrestris, in particular, are emerging food spoilage organisms in the fruit juice and fruit juice products industry. Spores of the latter are able to survive heat treatments presently used in the industry and their elimination from products may be used as a measure of the effectiveness of any processing protocol to remove potential spoilage. This paper reviews the history, methods of detection, both traditional and rapid and the protocols that may be effective in controlling the growth of the organism and hence spoilage in the finished product.
Effect of processing technology on the quality and composition of lipids of precooked chicken patties
Authors: Bonoli Matteo , Caboni Maria Fiorenza , Rodriguez‐Estrada Maria Teresa , Lercker Giovanni
Published: August 2010

The effect of processing technology on the quality and composition of lipids of raw meat and precooked ready‐to‐eat fried chicken patties was studied. Chicken cutlets were obtained by two processing technologies, which mainly differed by the order of the applied thermal treatments (flash‐frying and humid steam‐convection oven cooking). In the traditional technology, samples were flash‐fried and then subjected to oven‐cooking, whereas these two processing phases were inverted for the innovative one. Lipid hydrolysis (total fatty acids, free fatty acids, diacylglycerols, free cholesterol) and oxidation [peroxide value (POV) and cholesterol oxidation products (COP)] were evaluated in the raw meat, prefinal and final products. Lipid hydrolysis was significantly more intense in the final products obtained by the innovative technology, whereas no significant differences were found in the oxidation parameters between the products obtained by the two processing lines.
Determination of selenium content in selected Pakistani foods
Authors: Iqbal Shahid , Kazi Tasneem Gul , Bhanger Muhammad Iqbal , Akhtar Mubeena , Sarfraz Raja Adil
Published: August 2010

Owing to increased concern in a number of diseases associated with low‐selenium (Se) foods, the estimation of total Se content (TSC) is the focus of research these days. TSC was determined in fruits, vegetables, meat, milk, poultry, fish and cereals. Hydride generation atomic absorption spectrometric method was employed using the wet digestion method. Different certified reference materials were used for the validation of the method. The lowest Se content was found in plant‐based foods, whereas the highest was in fish and appreciable in other animal‐based foods. The data was compared with TSC data from other countries. TSC in Pakistani foods was comparable with other countries, with few exceptions. This report may serve as a database for TSC in Pakistani foods.
Effect of preservatives addition on the shelf‐life extensions and quality of flat bread as determined by near‐infrared spectroscopy and texture analysis
Authors: Abu‐Ghoush Mahmoud , Herald Thomas J , Dowell Floyd , Xie Feng , Aramouni Fadi M , Madl Ronald
Published: August 2010

Many people do not have refrigeration or frozen storage to inhibit mould growth and keep the Arabic bread fresh for more than a few days. Therefore, shelf‐life extension is necessary for this type of bread. The present study hypothesised that the addition of preservatives may be done in Arabic flat bread (AFB) to extend shelf‐life. Thus, objectives of this study were to evaluate selected preservatives to inhibit mould growth and to employ physical techniques, to monitor bread aging. Three preservatives, fumaric acid (0.2%, F), sodium propionate (0.3%, P), and sodium propionate‐fumaric acid mixture (PF) were used. Tensile tests, and near‐infrared reflectance spectroscopy (NIRS) were used to monitor bread ageing. The addition of PF in the AFB formula significantly increased the time of tearing at 0 day. For all treatments, the NIRS results showed high R2‐values between the actual storage days and NIRS predictions. The NIRS and texture analysis are valuable tools to detect the effect of the preservatives on AFB shelf‐life and quality.
Effect of drying process on lemon verbena (Lippia citrodora Kunth) aroma and infusion sensory quality
Authors: Infante Rodrigo , Rubio Pia , Contador Loreto , Moreno Violeta
Published: August 2010

Lemon verbena leaves are used as herbal infusion due to their aromatic, digestive and antispasmodic properties. The aim of the present study was to determine the sensory quality of lemon verbena infusions prepared with fresh leaves, dried leaves at 30 °C and 60 °C. Infusion aroma and taste was determined through a trained sensory panel and an electronic nose (e‐nose). Infusion acceptability was evaluated through a consumer test. All drying treatments on day 0 were grouped together regarding the e‐nose determination. ‘Floral’ descriptors were related to leaves not submitted to store. When the leaves were stored for 30 days, aroma attributes were lost. Differences on the infusion acceptability were ascribable to the drying method. Infusions prepared with fresh leaves showed the highest acceptability. E‐nose could be used as a reliable tool for characterising the quality of aromatic herbs.
Effects of pH and chitosan on beef emulsion properties
Authors: Kurt Şükrü
Published: August 2010

Effects of pH (3.75–8.25) and chitosan (0–0.36%) on emulsion capacity (EC), emulsion stability (ES) and apparent yield stress values of emulsion (raw emulsion; AYSe) and emulsion gel (cooked emulsion; AYSg) of beef were studied by using a model system. Chitosan increased ES, AYSe and AYSg values of beef in the acidic medium. However, EC increased with increasing pH and chitosan levels until a critical point, which was determined to be at pH 5.87 and a chitosan level of 0.218%. The interaction effects of chitosan and pH on ES, AYSe and AYSg were also found to be significant (P < 0.01).
Characterisation of soybean glycinin and β‐conglycinin fractionated by using MgCl2 instead of CaCl2
Authors: Liu Chong , Teng Zi , Yang Xiao‐Quan , Tang Chuan‐He , Jiang Yueming , Qu Jia‐ni , Qi Jun‐Ru , Zhu Jian‐Hua
Published: August 2010

A simple two step precipitation method was used to investigate the effect of MgCl2 instead of CaCl2 on fractionation of soybean glycinin and β‐conglycinin. Compositional and physicochemical properties of the resulting protein fractions were characterised. The optimised procedure, in terms of protein yield, purity, phytate content and physicochemical properties, was obtained when the addition of 5 mm MgCl2 was used. After application of 5 mm MgCl2, the phytate content of the glycinin‐rich and β‐conglycinin‐rich fractions was about 0.4% and 1.3%, respectively, but the addition of 5 mm CaCl2 increased the phytate content of the glycinin‐rich fraction to 1.25% and decreased that of β‐conglycinin‐rich fraction to 0.67%. Low phytate protein product was suitable for use in infant formula and acidic food. The solubility of the glycinin‐rich fractions with MgCl2 was significantly higher than that with CaCl2 at pH < 4.5. Application of MgCl2 improved thermal stability of the β‐conglycinin‐rich fraction.
Effects of maturity and drying method on the physico‐chemical and reconstitution properties of plantain flour
Authors: Falade Kolawole O. , Olugbuyi Ayojesutomi O.
Published: August 2010

Effects of maturity and drying method on physical, physico‐chemical and reconstitution properties of plantain flour were investigated. Colour (L*a*b*) parameters of dried flours were measured, and the delta chroma (ΔC) and colour difference (ΔE) were calculated. Particle size, physico‐chemical (pasting) using Rapid Visco‐Analyser and reconstitution properties of dried plantain flour were determined. Colour parameters of foam‐mat [L* (57.56–66.33), a* (5.29–6.77), b* (11.82–13.33)], sun [L* (60.18–67.45), a* (5.43–5.88), b* (13.19–13.25)] and oven [L* (58.78–66.44), a* (6.08–6.33), b* (11.96–12.78)] dried flours were significantly different (P < 0.05). Generally, more than 40% of the flours were retained by the 710 μm sieve. Generally, peak (–2.08–166.00), breakdown (1.25–29.42), final (–1.00–298.67) and setback (1.50–156.92) viscosities varied with drying method and maturity. Peak time and pasting temperature varied from 5.20–6.87 s and 92.30–94.55 °C, respectively. pH (4.26–4.97), titratable acidity (0.10–0.50% citric acid), soluble solids (3.25–30.76), moisture (8.77–65.99%) and dry matter (34.01–91.23%) contents were significantly (P < 0.05) affected by maturity and drying method.
Selenium content in selected products of animal origin and estimation of the degree of cover daily Se requirement in Poland
Authors: Pilarczyk Bogumiła , Tomza‐Marciniak Agnieszka , Mituniewicz‐Małek Anna , Wieczorek‐Dąbrowska Marta , Pilarczyk Renata , Wójcik Jerzy , Balicka‐Ramisz Aleksandra , Bąkowska Małgorzata , Dmytrów Izabela
Published: August 2010

The aim of the study was to determine Se concentration in selected products of animal origin (dairy products, pork, beef, chicken, giblets, fish, eggs) and to estimate the degree to which these products cover daily Se requirement in humans. Selenium concentrations were determined using the spectrofluorometric method. Mean Se concentration in the milk, yoghurt, kefir, and probiotic drinks was 0.020 μg mL−1, 0.010 μg mL−1, 0.012 μg mL−1 and 0.012 μg mL−1, respectively. Selenium concentration in cheese ranged 0.022–0.088 μg g−1 wet weight. The average selenium content of meat ranged from 0.064 (beef) to 0.094 (chicken) μg g−1 w.w. The mean Se content of giblets (liver: 0.307–0.401 μg g−1 w.w.) was significantly (P < 0.05) higher than in meat. The concentration of Se depends on fish species and in our study it ranged from 0.136 ± 0.023 (flounder) to 0.282 ± 0.024 μg g−1 w.w. (mackerel). The results obtained show that the analysed food provides 22.8% of the daily selenium requirement. Considering that animal products account for 40–45% of the diet daily selenium intake averages 33–37 μg.
Enzymes in juice processing: a review
Authors: Ribeiro Daniele S. , Henrique Stella M. B. , Oliveira Luciene S. , Macedo Gabriela A. , Fleuri Luciana F.
Published: August 2010

The use of enzymes in juice industry has contributed in increasing the yield and production of various types of juices. The addition pectinases aims in particular to degrade the pectic substances, in the cell wall and middle lamella of the cells of plants, aiming to minimise the impacts of these compounds on the characteristics of the final product, such as colour, turbidity and viscosity. Enzymes able to remove bitterness of citrus juice, extract pigments, among other applications, have also had great interest in the juice industry.
Effect of cellulase/glucanase/xylanase (Roxazyme G2) enzymes combination on nutrients utilisation of vegetable meal (Amaranthus cruentus) fed as sole dietary protein source in rat assay
Authors: Fasuyi Ayodeji O.
Published: August 2010

Amaranthus cruentus vegetable meal (ACVM) had 23% crude protein. Ca, Na, K, Mg and Fe were abundant at 2.0 g kg−1, 7.1 g kg−1, 4.8 g kg−1, 2.5 g kg−1, 1109 mg kg−1, respectively. P‐phosporous, oxalates and tannins were noticeable. Lysine, methionine and cystine were limiting. Weight gain for rats on the reference (casein) diet 2 at 6.30 g ±2.87 was highest (P < 0.05) followed by diet 6 (12% ACVM with enzyme supplementation) at 5.01 g ±2.42. Feed intakes were similar (P > 0.05) for rats on the reference diet and for rats on 10% and 12% with/without enzyme supplementation ranging from 42.90 g ± 4.52 in reference diet to 45.12 g ± 3.64. Nitrogen retention was highest for rats on reference diet but similar (P > 0.05) to rats on 12% enzyme supplemented diet at 0.53 ± 1.12 and 0.53 ± 2.10, respectively. Other investigated protein evaluation parameters revealed similar results among rats kept on reference diet and the rats on ACVM based diets with enzyme supplementations. Enzyme supplementation had a complimentary role in ACVM nutrition in rat trial.
Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk
Authors: Najaf Najafi Masoud , Koocheki Arash , Valibaigy Saeedeh
Published: August 2010

In the present work, yoghurts were made from sheep’s milk with two different somatic cell count (SCC), at low (200 000 cells mL−1) and high (750 000 cells mL−1) levels. The characteristics of the final product were analysed for pH, acidity, protein, total solids, fat, syneresis, water holding capacity (WHC) and apparent viscosity. Samples were analysed on days 1, 7 and 14 after production of yoghurts. The SCC had no significant effect either on the acidity or pH of the yoghurt at 24 h (P > 0.05) but a significant effect (P < 0.05) was observed at 168 h. No effects of SCC were observed on total solids and fat content of the yoghurt after 24 and 168 h. High SCC (HSCC) yoghurt had higher protein content (P < 0.05). The yoghurt with the highest SCC had the highest level of syneresis. Viscosity of HSCC yoghurt was higher than that of the low SCC yoghurt on days 1, 7 and 14 of storage. The flow properties also showed that the low SCC yoghurt was softer than that from milk with high content in somatic cells.
Antibacterial activity of chitosans with different degrees of deacetylation and viscosities
Authors: Jung Eun Ju , Youn Dal Kyoung , Lee Shin Ho , No Hong Kyoon , Ha Jong Gill , Prinyawiwatkul Witoon
Published: August 2010

Antibacterial activities of six acid‐soluble [two degrees of deacetylation (DD) × three viscosities] and two water‐soluble chitosans (two DD with similar viscosities) were examined against eight gram‐negative (Pseudomonas fluorescens, Proteus vulgaris, Erwinia carotovora, Serratia marcescens, Escherichia coli, Vibrio parahaemolyticus, V. vulnificus, and Salmonella Typhimurium) and six gram‐positive bacteria (Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis, B. cereus, Lactobacillus curvatus, and L. plantarum). Antibacterial activities of chitosans differed depending on the chitosan types and bacteria tested. Water‐soluble chitosans inhibited bacterial growth by one to eight log cycles at 0.1% concentration; however, the effects were much lesser than those observed with 0.05% acid‐soluble chitosans. Minimum inhibitory concentration (MIC) values (0.03% to above 0.1%) of acid‐soluble chitosans were much lower than those (0.05% to above 0.8%) of water‐soluble chitosans. Based on MIC values, the acid‐soluble chitosan with 99% DD and lower viscosity (17.9 mPa s) was most effective in inhibiting bacteria growth among eight chitosans tested.
An empirical analysis of the impact of EU’s new food safety standards on china’s tea export
Authors: Yue Ning , Kuang Hua , Sun Lin , Wu Linhai , Xu Chuanlai
Published: August 2010

Stricter pesticide residue standards have severe negative impacts on the trade in developing countries, leading to a considerable decrease in the export of food and agricultural products from developing countries. For example, officials of the EU Health and Consumer Protection Bureau published the new EU Act 2000/42/EC on 30 June 30, 2000. This act amended the maximum residue levels (MRLs) for some pesticides. From 1 July 1, 2001 onwards, the EU implemented new 134 MRLs for pesticides in tea products. This measure above will limit market entry opportunities and will lead to a decrease in exports from these developing countries. This study aimed to utilise the Gravity Model in international trade, to empirically analyse the impact of the new EU Food Safety Act on the major tea exporters of the world. It is shown that the new EU Food Safety Act has had a significant impact on the major tea exporters of the world as shown in the decline in export volume. Quantitative analysis indicates that tea export has reduced by 61.6% following the MRL reduction to 5% significance level. In recent years the Chinese tea traded to EU supported the accuracy of this conclusion. Practically, China’s tea exported to the EU did not drop fast as the theoretical result shows.
Content of amino acids and the quality of protein in as‐eaten green asparagus (Asparagus officinalis L.) products
Authors: Słupski Jacek , Korus Anna , Lisiewska Zofia , Kmiecik Waldemar
Published: August 2010

The content of amino acids in fresh green spears and in three as‐eaten products was considered, i.e., in fresh asparagus after cooking and in two products obtained from frozen asparagus stored for 12 months at −20 °C. One of the frozen products was obtained using the traditional method (blanching–freezing–frozen storage) and then cooked. The other was obtained using the modified technology (cooking–freezing–frozen storage); after the storage period the product was defrosted and heated to consumption temperature in a microwave oven. The limiting amino acid of the first order was methionine with cystine, and of the second order leucine. Essential amino acids constituted 40–43% of the total amino acid content. The dominant amino acids were aspartic acid and glutamic acid. The culinary and technological procedures applied brought about a drastic decrease (50–56% in 16 g N) in tyrosine content.
Response surface methodology applied to the analysis of rice bran oil extraction process with ethanol
Authors: Da Costa Rodrigues Christianne Elisabete , Oliveira Ramon
Published: August 2010

Vegetable oils can be extracted using ethanol as solvent. The main goal of this work was to evaluate the ethanol performance on the extraction process of rice bran oil. The influence of process variables, solvent hydration and temperature was evaluated using the response surface methodology, aiming to maximise the soluble substances and γ‐oryzanol transfer and minimise the free fatty acids extraction and the liquid content in the underflow solid. It can be noted that oil solubility in ethanol was highly affected by the water content. The free fatty acids extraction is improved by increasing the moisture content in the solvent. Regarding the γ‐oryzanol, it can be observed that its extraction is affected by temperature when low level of water is added to ethanol. On the other hand, the influence of temperature is minimised with high levels of water in the ethanol.
Influence of the fermentation pH on the final quality of Blanquilla pear spirits
Authors: García‐Llobodanin Laura , Senn Thomas , Ferrando Montse , Güell Carme , López Francisco
Published: August 2010

Blanquilla pear concentrate was diluted, fermented and distilled to produce the pear spirits. The fermentations were held at the native pH and at an acidified pH of 3.2. Two sets of experiments were performed using a different fermentation yeast and a different distillation equipment. The heart fractions from each distillation (which form the pear spirits) were analysed by gas chromatography. The results showed, in both experimental sets, that reducing the fermentation pH significantly increased the concentration of most of the higher alcohols and decreased the concentration of ethyl acetate in the spirits. Moreover, pear distillates obtained in the first experimental set showed significantly higher concentrations of most of the long‐chain ethyl esters (C6–C12) compared to those obtained in the second experimental set.
Effect of fermentation with mixed starter cultures on biogenic amines in bighead carp surimi
Authors: Zhong‐Yi Liu , Zhong‐Hai Li , Miao‐Ling Zhang , Xiao‐Ping Deng
Published: August 2010

The effects of one group mixed starter cultures, combined with Lactobacillus casei, Streptococcus lactis, Saccharomyces cerevisiae Hansen, and Monascus anka, and a batch without starter as control on biogenic amines accumulation in the bighead carp surimi during fermentation were investigated. Determination of five different biogenic amines was carried out by reverse‐phase high‐performance liquid chromatography with UV detection. Results showed that mixed starter cultures decreased the pH quickly from initial pH value of 6.4 to 5.2, inhibited the growth of contaminant microorganisms, such as Enterobacteriaceae and Pseudomonas, present in the raw materials, and suppressed the accumulation of histamine, tyramines, spermine and spermidine. Fermentation inoculated with combination of Lactobacillus casei, Streptococcus lactis, Saccharomyces cerevisiae Hansen, and Monascus anka with negative‐decarboxylase activity may prevent biogenic amine formation in the fermented ssurimi and improve hygienic quality of fermented surimi.
Evaluation of drying models of apple (var. McIntosh) dried in a convective dryer
Authors: Kaleta Agnieszka , Górnicki Krzysztof
Published: August 2010

Drying behaviour of apple particles was investigated in a laboratory type dryer. The effect of drying air temperature, airflow velocity, initial height of layer, particles shape and size on the dehydration characteristics of apples was investigated. Increase in drying air temperature and increase in the airflow velocity caused a decrease in the drying time and an increase in drying rate. Increase in initial height of layer and increase in the sample thickness caused an increase in the drying time and decrease in drying rate. Drying time of the cubes was shorter and their drying rate was higher than for slices. The experimental dehydration data of apple particles obtained were fitted to the semi‐theoretical, empirical and theoretical models. The accuracies of the models were measured using the correlation coefficient (R), mean bias error (MBE), root mean square error (RMSE), reduced chi‐square (χ2), and t‐statistic method. All models described the drying characteristics of apple particles satisfactorily (R > 0.9792). The Logarythmic model can be considered as the most appropriate (R > 0.9976, MBE = −10−11−4.5 × 10−6, RMSE = 0.00287–0.01746, χ2 = 8.5 × 10−6−3.1 × 10−4, t‐stat  = 7.3 × 10−9−1.2 × 10−3). The effect of drying air temperature, airflow velocity, characteristic dimension of the particle and initial height of layer on the drying models parameters were also determined.
Nutritional composition and flavonoids content of flour from different buckwheat cultivars
Authors: Qin Peiyou , Wang Qiang , Shan Fang , Hou Zhaohua , Ren Guixing
Published: August 2010

Thirty nine buckwheat cultivars were collected from China, of which twenty one were tartary buckwheat and others were common buckwheat. Flour samples from these cultivars were analysed for colour properties, nutritional composition and flavonoid content. Buckwheat cultivars exhibited high variations for each of these parameters. The flour of common buckwheat showed a higher whiteness index than that of tartary buckwheat and contained very low levels of flavonoids. On average, the tartary buckwheat flour contained a higher level of ash (2.38%) and lower levels of total starch (70.22%), amylose (22.32%), resistant starch (17.66%) than the common buckwheat flour (2.17%, 73.69%, 23.01%, 18.69% respectively) (P < 0.05) whereas the contents of proteins, fats and crude fibres of the tartary buckwheat flour were similar to those of common buckwheat flour. The Mei‐Hua‐Shan tartary buckwheat flour contained the highest level of total flavonoids and quercetin (22.74 mg g−1 and 2.38 mg g−1, respectively).