bluuebunny/crossref_metadata_2025_split huggingface dataset:
First Report of Root and Stem Rot Caused by Phytophthora nicotianae on Peperomia tetraphylla in China
Authors: Zeng D. X. , Wu X. L. , Li Y. H. 
Published: August 2010

Peperomia tetraphylla, an evergreen herb, is becoming increasingly popular as a potted ornamental plant in southern China. In the summer of 2008, in some commercial flower nurseries in Shenzhen, Guangdong Province, P. tetraphylla showed extensive black stem and root rot, with leaves dropping from the rotten stem. Small pieces (approximately 3 mm2) of stems and leaves were excised from the margins of the black lesions, surface disinfected for 30 s to 1 min in 0.1% HgCl2, plated onto potato dextrose agar (PDA), and incubated at 25°C in the dark. All the plated samples yielded Phytophthora, and microscopic examination of pure cultures grown on PDA plates showed arachnoid colonies with abundant aerial mycelium, chlamydospores, and a few sporangia. Numerous sporangia were formed in sterile soil extract. Sporangia were ovoid or obpyriform, noncaducous, with prominent solitary papillae, and measured 31 to 52 μm (average 38 μm) × 21 to 34 μm (average 27 μm). Chlamydospores were spherical and 21 to 34 μm in diameter (average 28 μm). The internal transcribed spacer (ITS) region of rDNA of a single isolate was amplified using primers ITS4/ITS5 and sequenced (2). The ITS sequence, when submitted for a BLAST search in the NCBI database, showed 100% homology with the sequences of two reference isolates of Phytophthora nicotianae (Accession Nos. AY833526 and EU433396) and the consensus ITS sequence was deposited in the NCBI as Accession No. GQ499373. The isolate was identified as Phytophthora nicotianae on the basis of morphological and molecular characteristics (1). Pathogenicity of the isolate was confirmed by inoculating 1-year-old plants of P. tetraphylla growing in pots. The isolate was grown for 7 days on PDA plates and mycelial plugs, 5 mm in diameter and taken from the advancing margins of the colonies, were buried approximately 1 cm deep near the base of the stem in such a way that the mycelium on the plugs was in contact with the surface of the stem, which had been wiped earlier with 70% ethanol and gently wounded with a needle. Plants treated the same way but inoculated with sterile PDA plugs served as control plants. Three plants in each pot were inoculated and there were five replications each for the treatment and the control. All plants were kept in a greenhouse at 22 to 32°C. After 6 to 7 days, the inoculated plants showed black lesions around the mycelial plugs; symptoms of root and stem rot developed rapidly thereafter and the plants collapsed within 2 weeks. All symptoms on the inoculated plants were identical to those observed in naturally diseased plants, whereas the control plants remained healthy. The same fungus was consistently reisolated from the inoculated plants. To our knowledge, this is the first report of Phytophthora nicotianae on P. tetraphylla in China. References: (1) D. C. Erwin and O. K. Ribeiro. Phytophthora Diseases Worldwide. The American Phytopathological Society, St. Paul, MN, 1996. (2) J. B. Ristaino et al. Appl. Environ. Microbiol. 64:948, 1998.
Effect ofMDR1C3435T polymorphism on cure rates ofHelicobacter pyloriinfection by triple therapy with lansoprazole, amoxicillin and clarithromycin in relation toCYP 2C19 genotypes and 23S rRNA genotypes ofH. pylori
Authors: FURUTA T. , SUGIMOTO M. , SHIRAI N. , MATSUSHITA F. , NAKAJIMA H. , KUMAGAI J. , SENOO K. , KODAIRA C. , NISHINO M. , YAMADE M. , IKUMA M. , WATANABE H. , UMEMURA K. , ISHIZAKI T. , HISHIDA A. 
Published: August 2010

SummaryBackgroundPolymorphism inMDR1is associated with variation in the plasma level of a proton pump inhibitor.AimTo investigate whetherMDR1polymorphism is associated with eradication rates ofHelicobacter pyloriby a triple therapy with lansoprazole, amoxicillin and clarithromycin in relation toCYP2C19 genotype status and bacterial susceptibility to clarithromycin.MethodsA total of 313 patients infected withH. pyloricompleted the treatment with lansoprazole 30 mg b.d., clarithromycin 200 mg b.d. and amoxicillin 750 mg b.d. for 1 week.MDR1C3435T polymorphism andCYP2C19 genotypes of patients and sensitivity ofH. pylorito clarithromycin were determined.ResultsLogistic regression analysis revealed that theMDR1polymorphism as well asCYP2C19 genotypes of patients and clarithromycin‐resistance ofH. pyloriwere significantly associated with successful eradication. Eradication rates forH. pyloriwere 82% (83/101: 95% CI = 73–89), 81% (112/139: CI = 73–87), and 67% (44/73: CI = 48–72) in patients with theMDR13435 C/C, C/T and T/T genotype, respectively (P = 0.001).ConclusionsPolymorphism ofMDR1is one of the determinants of successful eradication ofH. pyloriby the triple therapy with lansoprazole, amoxicillin and clarithromycin, together withCYP2C19 genotype and bacterial susceptibility to clarithromycin.
INFLUENCE OF PROCESSING VARIABLES ON FLAVOR STABILITY OF PEAR PURÉE
Authors: LEONARD SHERMAN , PANGBORN ROSE MARIE , TOMBROPOULOS DAGMAR 
Published: August 2010

ABSTRACTWhole Bartlett pears at the optimum stage of ripeness were processed into purée using an enclosed system which facilitated the inactivation of enzymes, the separation of skins, seeds and fibers, and the capturing of pear volatiles which would be lost in conventional open systems. When added back, the captured essence significantly enhanced the flavor of the purée. Purées containing 50% inherent essence add back were more acceptable than purées which contained 0 or 100%. Using whole pears in a bulk system yielded 77% more pear puree than the system in which pears were peeled and cored before processing. Flavor differences between canned purées prepared in open and closed systems were readily detectable. More flavor and better color were observed in purées canned without than with sucrose. Little flavor difference was observed between purées processed by aseptic and hot‐filling methods. No significant flavor losses occurred in the canned purées during the first year of storage.
PREDICTING THE WATER ACTIVITY OF MULTICOMPONENT SYSTEMS FROM WATER SORPTION ISOTHERMS OF INDIVIDUAL COMPONENTS
Authors: CHUANG L. , TOLEDO R. T. 
Published: August 2010

ABSTRACTPlots of log (water activity/mole fraction water) against the square of the mole fraction solute, usually give straight lines having slopes K. Norrish (J. Food Tech 1966, 1: 251 used K derived for binary solutions in an equation for calculating water activities of multicomponent systems, but this equation gave inaccurate results when used on solutions where a deviation from linearity occurs, or when the linear portion of the plot does not go through the origin. By using both intercept and slope, and adding a correction factor that corresponds to the contribution of the intercept to the total solute interactions to Norrish's equation for multicomponent systems, an equation was derived that accurately predicted water activities of multicomponent systems. This concept of utilizing the intercept was applied to systems containing solids whose molecular weights are not well defined. Plots of log (water activity/moles water in 100g solution) against the square of the weight percent solids in the system, gave a series of straight‐line segments. Slopes and intercepts were different for each concentration range where the straight line segments lie. An equation was derived based on this equation for water activity as a function of concentration. In the derivation, moisture transfer between two components and equality of the water activities of all phases at equilibrium was considered. The derived equation predicted accurately equilibrium water activities of mixtures of two solids.
Iron Binding by Fiber is Influenced by Competing Minerals
Authors: GARCIA‐LOPEZ J. SALVADOR , LEE KEN 
Published: August 2010

ABSTRACTIron was bound by neutral (NDF) and acid (ADF) detergent fibers extracted from cooked pinto beans (Phaseolus vulgaris). Soluble iron (total iron minus bound iron) in the presence of NDF was increased from 13.11 ± 5.08 to 35.58 ± 9.20% and from 22.22 ± 164 to 29.98 ± 0.96% when 1.17 and 1.38 ppm (18.4 and 21.4 PM) of copper and zinc were added, respectively. In contrast, 0.93 μm (14.6 PM) of copper decreased the soluble iron from 61.02 ± 5.77 to 17.88 ± 4.5% in the presence of ADF. Neither magnesium or cobalt altered the amount of soluble iron in the presence of fiber. The change in soluble iron was directly proportional to the concentration of copper and zinc. The presence of two types of binding sites is proposed.
Rheological Behavior of Soya Oil‐Water Emulsions: Dependence upon Oil Concentration
Authors: GLADWELL N. , GRIMSON M. J. , RAHALKAR R. R. , RICHMOND P. 
Published: August 2010

ABSTRACTStress‐strain measurements have been performed in the linear region for soya oil‐water emulsions stabilized with xanthan gum for various oil concentrations and for xanthan gum solutions for various xanthan gum concentrations. The big increase observed in the shear modulus for the emulsions (as compared to the solutions) is primarily due to the interaction between xanthan gum molecules and emulsion droplets. The results obtained are in broad agreement with the existing theories for concentrated dispersions and tend to show that the interdroplet interaction is similar to that expected for ‘soft’ deformabe spheres. The results for xanthan gum solutions can be explained if the xanthan gum solutions are not true solutions, but some form of dispersions.
Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy Proteins
Authors: HAYAKAWA SHIGERU , NAKAI SHURYO 
Published: August 2010

ABSTRACTProtein hydrophobicity of 42 native and partially denatured milk and soy protein samples was determined fluorometrically by using three probes, 1‐anilino‐8‐naphthalenesulfonate (ANS), cis‐parinarate (CPA) and 1,6‐diphenyl hexatriene (DPH), and chromatographically by using Phenyl Sepharose CL‐4B (PSC). PSC and ANS hydro‐ phobicities correlated well to the protein insolubility determined at zero zeta potential, whereas no significant correlation was observed between CPA. hydrophobicity and protein insolubility. When backwards stepwise regression analysis was applied to 189 data of protein insolubility, a significant correlation (P < 0.001) was obtained between PSC hydrophobicity, zeta potential and protein insolubility. It is suggested that the aromatic hydrophobicity, in conjunction with zeta potential, may play a more important role in protein solublity than the aliphatic hydrophobicity.
Anthocyanin Pigment Composition of Red Radish Cultivars as Potential Food Colorants
Authors: GIUSTI M. MÓNICA , RODRÍGUEZ‐SAONA LUIS E. , BAGGETT JAMES R. , REED GARY L. , DURST ROBERT W. , WROLSTAD RONALD E. 
Published: August 2010

ABSTRACTRed radish (Raphanus sativus L.) cultivars were evaluated with respect to qualitative and quantitative anthocyanin (ACN) pigment content. Radishes were grown at 2 locations (Corvallis and Hermiston, OR) and harvested at 2 maturity stages. Pigment content was dependant on cultivar, root weight and location, higher amounts being obtained at Hermiston. Spring cultivars (n=22) had pigmentation in the skin, ranging from 39.3 to 185 mg ACN/100g skin. Red‐fleshed Winter cultivars (n=5) had pigment content ranging from 12.2 to 53 mg ACN/100g root. ACN profiles were similar for different cultivars, the major pigments being pelar gonidin‐3‐sophoroside‐5‐glucoside, mono‐ or di‐acylated with cinnamic and malonic acids; individual proportions varied among cultivars. Estimated pigment yields ranged from 1.3 to 14 kg/ha.
Texture and Microstructure of Steam Cooked, Vacuum Packed Potatoes
Authors: THYBO ANETTE K. , MARTENS HELLE J. , LYSHEDE OLE B. 
Published: August 2010

ABSTRACTUniaxial compression tests combined with light microscopy and scanning electron microscopy were used to study textural properties of vacuum packed, steam cooked (VPS‐cooked) potato tubers. Comparisons were made with conventionally water cooked tubers for cooking intervals of 0–60 min. In the VPS‐cooked potatoes the gelatinized starch formed dense clusters. In contrast, water cooked cells were filled with gelatinized starch. The textural attributes declined with increased cooking time, faster for water cooked potatoes than for VPS‐cooked. After >30 min cooking, firmness of VPS‐cooked potatoes increased, while cell separation and disintegration of tissue made the water cooked tubers less firm. Textural properties and cell structure were directly affected by processing conditions.
One Tangerine/Grapefruit Hybrid (Tangelo) Contains Trace Amounts of Furanocoumarins at a Level Too Low To Be Associated with Grapefruit/Drug Interactions
Authors: Widmer Wilbur 
Published: August 2010

ABSTRACTTangelos are citrus hybrids with grapefruit and tangerine parentage and are a significant crop in Florida, marketed as specialty fruit. Because tangelos contain genetic material from grapefruit, there is the question of whether or not they contain furanocoumarins and exhibit an interaction with the drugs that have been associated with the grapefruit‐drug interaction. Authentic samples of 13 tangerine‐grapefruit hybrids (tangelos), 1 tangerine‐orange hybrid, and 1 mandarin tangerine from Florida were obtained and screened for furanocoumarin monomer and dimer contents. None of the tangerine or tangerine hybrids were found to contain any furanocoumarins except for the K‐Early variety, which contained trace amounts of 6,7‐dihydroxybergamottin (0.028 ppm ± 0.0034), bergapten (0.011 ppm ± 0.005), and bergamottin (0.025 ppm ± 0.011). These amounts are low and insignificant in that they are not at levels that would significantly inhibit CYP3A4 enzyme and affect absorption of drugs metabolized by this enzyme. This information presents strong evidence that the commercial tangerine and tangelo varieties grown in Florida are unlikely to cause any interaction with the drugs affected by grapefruit.
Optimization Analysis of Sunflower Butter
Authors: Lima Isabel M. , Guraya Harmeet S. 
Published: August 2010

ABSTRACTA sunflower butter product was formulated and processing conditions were varied to study their effect on the overall sensory and physical characteristics of the final product. Amounts of salt, sugar, and stabilizer as well as roast level were optimized to yield a sunflower butter that most closely resembles peanut butter, in both physical and sensory quality. To produce a wide range of flavor, aroma, color, and texture attributes, 2 roasting levels (high and low), 2 sugar levels (7% and 9%), 2 salt levels (0.9% and 1.1%), and 3 stabilizer (Dritex‐C) levels (1.6%, 1.7%, and 1.8%) were selected. Sunflower butter formulations were rated more “earthy” and less “salty” than peanut butter, but differences in the “sweet” attribute were small. Largest differences in the textural sensory attributes were denoted for the initial firmness and spreadability, with panel judging sunflower butter samples less spreadable and having a higher initial firmness. The panel rated sunflower butters more adhesive at the 1st bite; however, once chewed, sunflower butters were rated as less adhesive and higher on the “ease of swallow”. Cluster analysis on sensory data revealed the “best” formulation to have 1.8% stabilizer, 7% sugar, 1.1% salt, and a low roast level. Cluster analysis on the instrumental hardness, adhesion, oil separation, and color profile revealed the formulation closest to the controls to have the same amount of sugar and roast level, but 1.6% of stabilizer and 0.9% salt instead.
Maillard Reaction Products as Encapsulants for Fish Oil Powders
Authors: Augustin Mary Ann , Sanguansri Luz , Bode Ortwin 
Published: August 2010

ABSTRACTThe use of Maillard reaction products for encapsulation of fish oil was investigated. Fish oil was emulsified with heated aqueous mixtures comprising a protein source (Na caseinate, whey protein isolate, soy protein isolate, or skim milk powder) and carbohydrates (glucose, dried glucose syrup, oligosaccharide) and spray‐dried for the production of 50% oil powders. The extent of the Maillard reaction was monitored using L*, a*, b* values and absorbance at 465 nm. Encapsulation efficiency was gauged by measurement of solvent‐extractable fat and the oxidative stability of the fish oil powder, which was determined by assessment of headspace propanal after storage of powders at 35 °C for 4 wk. Increasing the heat treatment (60 °C to 100 °C for 30 to 90 min) of sodium caseinate‐glucose‐glucose syrup mixtures increased Maillard browning but did not change their encapsulation efficiency. The encapsulation efficiency of all heated sodium caseinate‐glucose‐glucose syrup mixtures was high, as indicated by the low solvent‐extractable fat in powder (<2% powder, w/w). However, increasing the severity of the heat treatment of the sodium caseinate‐glucose‐glucose syrup mixtures reduced the susceptibility of the fish oil powder to oxidation. The increased protection afforded to fish oil in powders by increasing the temperature‐time treatment of protein‐carbohydrate mixtures before emulsification and drying was observed irrespective of the protein (sodium caseinate, whey protein isolate, soy protein isolate, or skim milk powder) and carbohydrate (glucose, glucose/dried glucose syrup, or oligosaccharide/dried glucose syrup) sources used in the formulation. Maillard reaction products produced by heat treatment of aqueous protein‐carbohydrate mixtures were effective for protecting microencapsulated fish oil and other oils (evening primrose oil, milk fat) from oxidation.
Selectivity Aspects of Lipolysis of Milkfat (Butteroil) by Immobilized Pregastric Esterases from Kid Goats and Lambs
Authors: Hill Charles G. , Ghannouchi Jr. Souheil , Lopez‐Hernandez Arnoldo , Garcia Hugo S. 
Published: August 2010

ABSTRACTPregastric esterases derived from the salivary tissues of kid goats and lambs were immobilized by physical adsorption in a continuous flow, hollow‐fiber reactor and subsequently used to hydrolyze anhydrous milkfat, thereby producing lipolyzed butteroils. These 2 esterases were used in separate trials conducted at temperatures of 40 °C, 45 °C, and 50 °C and pH values of 5.0, 6.0, and 7.0. High‐performance liquid chromatography (HPLC) was used to determine the relative proportions of the different fatty acid residues released as functions of the reactor space time for the indicated operating conditions. For both esterases, the rates of the lipolysis reactions were fastest at 40 °C and a pH of 6.0. The rates of release of the native individual fatty acid residues were modeled using expressions of the generalized Michaelis‐Menten form based on a ping pong bi bi mechanism. Nonlinear regression analyses indicated that for both esterases, the experimental data were consistent with the form of the ping pong bi bi mechanism for which the rate controlling step is deacylation of the enzyme.
Development of Molecular Typing Methods for Bacillus spp. and Paenibacillus spp. Isolated from Fluid Milk Products
Authors: Durak M. Zeki , Fromm Hazel I. , Huck Jason R. , Zadoks Ruth N. , Boor Kathryn J. 
Published: August 2010

ABSTRACT Bacillus spp. and related sporeformers are important food spoilage organisms. While use of molecular subtyping methods has provided important information on the ecology and transmission of foodborne pathogens, the lack of rapid, reliable, and affordable subtyping methods for Bacillus spp. has limited our ability to understand and control their transmission throughout the food chain. We used a previously described collection of Bacillus spp. and Paenibacillus spp. isolated from dairy products to develop a DNA sequencing‐based subtyping approach for these spoilage microorganisms. After optimization of polymerase chain reaction (PCR) parameters, primers targeting the rpoB housekeeping gene allowed for successful amplification in all isolates. rpoB sequencing allowed differentiation of 29 subtypes (that is, sequence types) among the 57 isolates characterized. Phylogenetic analyses of rpoB sequences revealed distinct monophyletic lineages that correlated with bacterial genera (Bacillus and Paenibacillus) as well as with species or species‐like assemblages within each genus. rpoB sequencing provided improved subtype discrimination over 16S rDNA sequencing; therefore, rpoB sequencing allows for both sensitive subtype discrimination as well as for species and genus identification. Analysis of subtypes isolated over time in dairy products revealed the presence of both persistent and transient bacterial subtypes, indicating that application of these methods can improve our understanding of the ecology of these spoilage organisms and can help in identification of bacterial niches that may contribute to the persistence of these spoilage organisms in food systems.
Sweetpotato (Ipomoea batatas L.) Leaf: Its Potential Effect on Human Health and Nutrition
Authors: Islam Shahidul 
Published: August 2010

ABSTRACTPrevious experiments revealed that sweetpotato leaves contain a high content of polyphenolics, namely anthocyanins and phenolic acids, compared with the major commercial vegetables. Sweetpotato leaves contain at least 15 biologically active anthocyanins that have significant medicinal value for certain human diseases and may also be used as natural food colorants. The anthocyanins were acylated cyanidin and peonidin type. The phenolic acids were composed of caffeic acid (CA) and 5 kinds of caffeoylquinic acid derivatives, 3‐mono‐O‐caffeoylquinic acid (chlorogenic acid, ChA), 3,4‐di‐O‐caffeoylquinic acid (3,4‐diCQA), 3,5‐di‐O‐caffeoylquinic acid (3,5‐diCQA), 4,5‐di‐O‐caffeoylquinic acid (4,5‐diCQA), and 3,4,5‐tri‐O‐caffeoylquinic acid (3,4,5‐triCQA). These polyphenolics showed various kinds of physiological functions, radical scavenging activity, antimutagenic activity, anticancer, antidiabetes, and antibacterial activity in vitro or in vivo, which may be helpful for maintaining and promoting human health. The physiological function of caffeoylquinic acid (CQA) derivatives with the plural caffeoyl group is more effective than with a monocaffeoyl one. This review describes the nutritional composition and physiological functions of sweetpotato leaves when used as a vegetable, and as a resource for products with these functions.
Effects of Processing on the Quality of Preserved Quartered Artichokes Hearts
Authors: Guillén‐Ríaos Pedro , Burló Francisco , Martíanez‐Sánchez Francisco , Carbonell‐Barrachina ÁNgel A. 
Published: August 2010

ABSTRACTDifferent methods of processing preserved quartered artichoke hearts were studied. All methods involved blanching of the product and removal of bracts; however, the order of these 2 unitary operations was changed. The main objective was to compare the effects of the different manufacturing methods on the physico‐chemical and sensory characteristics of the artichoke hearts. The traditional method (1st blanching of the fresh artichokes and then removal of bracts) provided quartered artichoke hearts with the best chemical and sensorial properties during storage at room temperature (20 °C ± 2 °C): slight acid taste, high artichoke flavor, white‐yellowish color, and no presence of brown spots.