bluuebunny/crossref_metadata_2025_split huggingface dataset:
Canavalia brasiliensis seeds. Protein quality and nutritional implications of dietary lectin
Authors: Oliveira Jose T A , Vasconcelos Ilka M , Gondim Maria Jailse L , Moreira Luzia Izabel M 
Published: November 2006

AbstractThis study reports on the performance of rats fed with diets based on Canavalia brasiliensis seed proteins. The raw seeds are not a good regime, causing the animals to lose weight, exhibiting low net protein utilization (NPU) values, high nitrogen excretion and macroscopic alterations of key internal organs. Heat treatment, but not dialysis of the seed meal, had a beneficial effect on the nutritional parameters. Feeding rats with a diet containing pure lectin showed a lower digestibility and NPU, a much higher dry matter and nitrogen excretion, impaired growth rate and small‐intestine enlargement in comparison with rats pair‐fed on egg‐white protein. In addition, lectin was detected fully active against rabbit erythrocytes in the faeces of rats fed lectin‐containing diets. It was suggested that the seed lectin acts as an antinutritive dietary component.
Purification of jerusalem artichoke fructans and their utilisation by bifidobacteria
Authors: Yamazaki Hiroshi , Matsumoto Kouchi 
Published: November 2006

AbstractAsh‐free white powder of fructans was prepared from the tubers of Jerusalem artichoke by hot‐water extraction followed by treatment with charcoal and ion exchangers. A simple method for measuring the effects of carbon sources on the growth of bifidobacteria was developed. Bifidobacteria grew equally well in the Jerusalem artichoke fructans as in enzymically prepared fructooligosaccharides (Meioligo P). Much slower growth occurred, however, with a commercial fructan product from chicory (Fibruline).
Development of the chemical model of a typical food product: Olive oil from an italian region (Basilicata)
Authors: Drava Giuliana , Forma Michele , Lanteri Silvia , Lupoli Mauro 
Published: November 2006

AbstractSamples (158) of olive oil produced in an Italian region (Basilicata) and described by 52 chemical variables were analysed together with samples of different geographical origin, using chemometric techniques. After selection of the variables discriminating best between the samples from Basilicata and those from the reference regions, two homogeneous zones of Basilicata were studied in detail: several class‐modelling methods were applied in order to build the models of the oil produced in those areas. Compact models of the northern and central areas of Basilicata were obtained with a variance comparable to the models of well‐characterised regions of oil production.
Stability of aflatoxin M1 during manufacture and storage of yoghurt, yoghurt‐cheese and acidified milk
Authors: Hassanin Nagwa I 
Published: November 2006

AbstractYoghurt, yoghurt‐cheese and acidified milk were prepared from pasteurised half‐cream milk, naturally contaminated with aflatoxin M1 (AFM1) and then were stored at 4°C for 2 weeks. Levels of AFM1 in these dairy products were high, and then began to decrease during storage period at 4°C. Most of the AFM1 (recoveries of 71%) appeared in yoghurt‐cheese after 14 days, this is due to AFM1 being associated with casein fraction. Whereas pH values of yoghurt‐cheese during refrigerator storage ranged from 5.15 to 4.65 and titratable acidity ranged from 3.9 to 3.5 g lactic acid litre−1, whilst AFM, (recoveries of 41%) from yoghurt after manufacture and storage was much more susceptible to reduction by storage this is due to the higher acidity (range 2.3–3.1 g litre−1) of yoghurt by the action of microorganisms, besides the changes in pH values (5.10–4.70). When acidified milk was used the recoveries of toxin were 34.2% after 2 weeks; pH values ranged from 2.95 to 2.85 and titratable acidity ranged from 2.3 to 2.2 g litre−1 during storage.
Acid detergent dispersible lignin in tropical grasses
Authors: Lowry J Brian , Conlan Laurence L , Schlink Anthony C , McSweeney Christopher S 
Published: November 2006

AbstractThe detergent system of analysis partitions lignin into two fractions: acid detergent lignin (ADL), usually equated with forage lignin, and ‘acid detergent dispersible lignin’ (ADDL), the existence of which has scarcely been recognized, but can be higher than ADL in tropical grasses. For nine species ADL and ADDL as percentage of original dry matter were, respectively: Aristides calcyna. 8.9 and 9.8; Astrebla squarrosa, 8.6 and 14.7; Chloris gayana, 3.9 and 6.7; Eragrostis sp, 4.3 and 8.8; Heteropogon eontorius, 3.9 and 10.4; Iseilema membranaceum 7.2 and 8.2; Panicum maximum, 1.8 and 5.7; Themeda triandra, 7.3 and 8.2; Sorghum sp, 3.4 and 13.8. Tropical legumes (four species) had much lower levels of ADDL. Azo‐stained fibre showed that most of the free phenolic functions and the alkali‐soluble lignin were in the ADDL fraction. The difference between grasses and legumes was so marked that azo‐staining may provide a method for distinguishing grass and legume particles in feed or faecal samples. The apparent discrepancies between grasses and legumes in the effect of lignin on digestibility may be explained by the grass lignin having been grossly underestimated as ADL. When Heteropogon contortus and Astrebla squarrosa were incubated in dacron bags in the rumen the ratio of ADDL to ADL in the residual fibre decreased markedly in the first 48 h, indicating a higher apparent digestibility for ADDL. From feeding experiments with sheep the apparent digestibility of ADL and ADDL were 18 and 38% for Astrebia squarrosa and 14 and 26% for Stylosanthes hamata. As isolated lignin corresponding to ADDL was inhibitory in vitro to a mixed rumen microbial population at a concentration of 0.12 mg ml−1. Measurement of ADDL could easily be included in fibre analysis by the sequential detergent method as it would require only UV absorbance measurement on the acid detergent filtrate. This would allow measurement of total lignin within the existing system.
Relationship between the sensory properties of lupin seed with alkaloid and tannin content
Authors: Dupont M S , Muzquiz M , Estrella I , Fenwick G R , Price K R 
Published: November 2006

AbstractSeven sensory characteristics (bitter, green, beany, metallic, astringent, floury and woody) were identified for a slurry of eight samples of milled lupin seed in water. This quantitative assay was applied to the seed of five species of lupin, which included three sweet and five bitter varieties. The levels of both total and individual alkaloids and of total tannin and catechin were determined by the chemical analysis of the seed and related to the sensory characteristics. A positive correlation was observed both between the bitter, metallic and woody tastes and between these tastes and total alkaloid content. Individual alkaloids, catechin and total tannin levels were not related to any of the sensory characters. Floury taste was inversely correlated to bitter, metallic and woody tastes, whilst astringent, green and beany tastes appeared to be independent of the other sensory characters.
Fermentation of orange processing wastes for citric acid production
Authors: Aravantinos‐Zafiris Gerasimos , Tzia Constantina , Oreopoulou Vassiliki , Thomopoulos Christos D 
Published: November 2006

AbstractPress liquor from the dewatering of orange peel was used as a substrate for citric acid production. Of the three strains of Aspergillus niger examined, strain NRRL 599 produced the greatest amount of citric acid. The conditions favouring citric acid production were pH 5.0—6.2 in the presence of 40 ml kg−1 methanol. Under these conditions 30 g of citric acid per kg of press liquor were produced, representing a yield of 630 g kg−1 based on sugars consumed. The yield was further increased to 730 g kg−1 by thermal pretreatment of the press liquor.
Aflatoxin production by microorganisms of the Aspergillus flavus group in spices and the effect of irradiation
Authors: Ito Hitoshi , Ghen Hao , Bunnak Jintana 
Published: November 2006

AbstractAflatoxin production of Aspergillus parasiticus IFO 30179 and A flavus var columnaris S46 on black pepper, white pepper and red pepper was investigated and the results compared with those obtained using polished rice. The levels of aflatoxin B1 production on cooked and uncooked black pepper and white pepper were negligible. However, a little aflatoxin production was observed on red pepper even when uncooked. The inhibition of aflatoxin production was also observed in extracts of black pepper, white pepper and red pepper. Irradiation of the spices did not affect aflatoxin production.
The influence of variety and growth conditions on the nutritive value of carrots
Authors: Brunsgaard Grete , Kidmose Ulla , Sørensen Lis , Kaack K , Eggum B O 
Published: November 2006

AbstractThree carrot varieties were cultivated under different growth conditions repeated over 2 years. A total of 35 samples, differing in variety (early, mid and late season type), total nitrogen supply (40–60 kg N per ha, 90–120 kg N per ha, 180–190 kg N per ha), time of harvest (early, mid and late) and cultivation year (1990 and 1991), were evaluated. The nutritive value of each of the 35 carrot samples was determined in trials with rats. Of the chemical components analysed, protein content exhibited the largest variation (46–101 g kg−1 DM). The late season variety had the highest protein content and the early season variety the lowest. The protein content increased with nitrogen fertilisation. The protein digestibility increased together with the protein content, probably due to a larger proportion of the protein being deposited as storage protein. The protein increment was accompanied by a significant drop in essential amino acids (g per 16 g N). The energy content was low (165–173 MJ kg−1 DM). However, the energy digestibility was high (76.2–88.8%) due to a large proportion of soluble fibre in the dietary fibre fraction. The content of Cd and Pb was below what is considered as acceptable levels.
Studies on the bitter principle and debittering of Palmyrah fruit pulp
Authors: Jansz Errol R , Nikawela Janaka K , Gooneratne Jaanaki , Theivendirarajah Kanagasabai 
Published: November 2006

AbstractThe main bitter principle of Palmyrah (Borassus flabellifer L) fruit pulp has been tentatively identified as a steroidal saponin which is tetraglycoside (flabelitferin II) containing two glucose and two rhamnose residues. Bitterness can be removed by the action of naringinase both on the crude bitter principle extracts (containing flabelliferins I and II) and natural fruit pulp. Naringinase released glucose and rhamnose to produce other flabelliferins, two of which occur naturally in palmyrah tuber.
Glucosinolates in etiolated sprouts of sea‐kale (Crambe maritima L)
Authors: Quinsac Alain , Charrier Anne , Ribaillier Daniel , Péron Jean‐Yves 
Published: November 2006

AbstractSea‐kale, a long‐forgotten vegetable, could make a resurgence due to its culinary attractiveness. Unfortunately, as with most cruciferous plants, its quality may be reduced owing to the presence of glucosinolates, mainly known for their antinutritional properties. The aim of this study was to evaluate the actual amount of these compounds found in edible sea‐kale sprouts, using qualitative and quantitative analysis by liquid chromatography carried out after treatment by freezing, blanching and cooking. Before treatment, the quantity of glucosinolates, of which more than 80% is represented by epi‐progoitrin, was found between 5.4 and 7.3 μmol g−1 of fresh matter. In this study, freezing then thawing causes a nearly complete decomposition of glucosinolates into nonidentified compounds which are most probably 5‐vinyloxazolidine‐2‐thionc and nitrites. Cooking for 4 min (blanching) brings about through leaching, a nearly 30% reduction. A greater decrease (76%) can be obtained with a cooking time of 20 min. The amount of glucosinolates found in sea‐kale was compared with that of other commonly used cruciferous vegetables and there appears to be practically no risk when consumed on a monthly basis. At present sea‐kale remains a desired vegetable in gastronomical dishes.
Quantifying transport phenomena in food processing with nuclear magnetic resonance imaging
Authors: McCarthy Michael J , McCarthy Kathryn L 
Published: November 2006

AbstractNuclear magnetic resonance imaging is a spectroscopic technique capable of measuring food structure and transport phenomena occurring in foods and in simulated process equipment. This review presents an introduction to the theory of nuclear magnetic resonance imaging and presents methods of analysis for quantifying the transport of heat, mass and momentum in foods during processing, lite methods demonstrate the utility of using nuclear magnetic resonance imaging to study food processing systems. Specific examples include characterization of the rheology of fluid foods and of liquid to solid phase transitions.
Cassava retting: Optimisation of a traditional fermentation by an experimental research methodology
Authors: Ampe Frédéric , Brauman Alain , Treche Serge , Agossou Aurelien 
Published: November 2006

AbstractRetting, a spontaneous and traditional fermentation of cassava roots in Central Africa, was optimised in terms of time and the quality of the end‐product. Optimal conditions were achieved by using an experimental research methodology. Temperature is the most influential factor, with an optimum of 34°C for quicker retting. The roots should be peeled and soaked in water immediately after harvesting to increase the quality of cassava foods. Inoculation of water with juice from a prior retting helps in cassava detoxification but has no influence on the time or the quality of foo‐foo. Foo‐foo samples had the most favourable organoleptic quality when an incubation temperature of between 28 and 37°C was used. Using optimal conditions, retting time was reduced 3‐fold, and foo‐foo of high and constant quality could be processed.
Protein quality and energy density of green peas as influenced by seed size and time of harvest
Authors: Brunsgaard Grete , Kidmose Ulla , Kaack K , Eggum B O 
Published: November 2006

AbstractGreen peas (Pisum sativum L) were harvested at three different time points—3 days apart—and subsequently sorted into four fractions according to seed size (diameter > 10.2 mm; 10.2–8.75 mm; 8.75–8.2 mm and 8.2–6.0 mm). Three varieties from two years were investigated. The study comprised a total of 31 green pea samples. The average protein content of the samples was 276 g kg−1 DM with relatively low variation (SE = 5.7). Protein content was highest in the smallest seeds. The average energy content was 18.6 MJ kg−1DM. Dietary fibre content was 226 g kg−1 DM, the major part (77%) as insoluble fibre. Seeds of early harvest and seeds with the smallest diameter had the lowest fibre (IDF and TDF) content and at the same time the highest energy digestibility. The average energy digestibility was 83.2%. Protein digestibility was relatively high (average 92.1%), while biological value (BV) and net protein utilisation (NPU) were moderate to low (60.6% and 55.8% respectively) due to low contents of the essential amino acids (g per 16 g N), especially tryptophan, methionine + cystine and lysine. Contents of lysine, tryptophan and methionine + cystine were more than 20% higher in the smallest seeds compared to the larger seeds. Similar differences were observed in seeds of late harvest as compared with seeds of early harvest. Correlation coefficients revealed a strong positive correlation between lysine, tryptophan and methionine + cystine content and the biological value of green pea protein. The three varieties investigated showed no differences in the chemical parameters although small differences in BV and NPU were observed.
A comparative study of hesperetin and methyl anthranilate as markers of the floral origin of citrus honey
Authors: Ferreres Federico , Giner Josep M , Tomás‐Barberán Francisco A 
Published: November 2006

AbstractMethyl anthranilate (MA) and hesperetin have been compared as markers for the floral origin of citrus honey. In the present work the contents of MA and hesperetin have been determined by GC and HPLC respectively in 18 honey samples produced in Mediterranean Spain. There was no correlation between the contents of MA and hesperetin. The concentration of MA ranged between 1.44 and 3.60 mg kg−1 while hesperetin ranged between 0.28 and 0.84 mg kg−1. These results support the hypothesis that hesperetin could be used as an additional marker in the determination of citrus honey origin.
Effects of ripening and parching on the quality characteristics, the chemical composition and the nutritive value of chickpea (Cicer arietinum L)
Authors: Attia Ramadan S , Shehata Ahmed M El‐Tabey , Aman Mohamed E , Hamza Mahmoud A 
Published: November 2006

AbstractPhysical properties and various chemical constituents of chickpea seeds were determined before and after ripening (malana and dry seeds of Giza 1 cultivar) and before and after parching (dry and parched seeds of Giza 2 cultivar). The raw dry seeds of Giza 2 were much smaller, lighter in mass and higher in seed coat percentage than those of Giza 1. Malana (green seeds at physiological maturity) seeds were large and uniform in size; they became smaller with much variation in seed size upon ripening. Parching significantly reduced the seed mass, but increased the seed volume. Marked differences in the chemical composition of the raw dry seeds were observed between the two cultivars which were grown under different environmental conditions. Ripening resulted in significant decreases in crude protein and polyphenol content but significant increases in nonreducing sugars, raffinose, neutral detergent fibre (NDF), add detergent fibre, cellulose, and phytic acid content. A considerable increase in Ca and Cu, a significant increase in in‐vitro protein digestibility, but significant reductions in NDF, trypsin inhibitor activity and phytic acid content occurred upon parching.
Evaluation, modification and comparison of two rapid assays for cyanogens in cassava
Authors: O'Brien Gerard M , Wheatley Christopher C , Iglesias Carlos , Poulter Nigel H 
Published: November 2006

AbstractTwo rapid semi‐quantitative assays for total cyanogens in cassava were evaluated. These were the well‐known rapid picrate paper test, and a recently proposed rapid paper test involving the reagent tetra base (TB, 4,4′‐ methylenebis‐(N, N‐dimethylaniline)). A precise colorimetric assay was used as a control in the evaluative work. After primary evaluation, both assay methods underwent some modification regarding the interpretation of sample scores. As a result, the reliability of the picrate assay was greatly improved. The TB assay was modified in the interests of safety. Evaluation of this assay over a range of temperatures between 20 and 35°C showed no significant temperature effects upon performance when the new scoring interpretation system was used. The level of endogenous linamarase activity in the sample was found to be an influential factor in rapid assay performance. In a series of comparative trials in three distinct ecosystems, the newly modified picrate assay produced correct results in 68% of cases. This compared with 66% of results correct in the TB assay. It was observed that the TB assay performed more reliably with low cyanogen samples, whilst the picrate assay was more reliable with intermediate cyanogen samples.
Aflatoxin and its metabolites in tissues from laying hens and broiler chickens fed a contaminated diet
Authors: Fernández Antonio , Verde M Teresa , Gascón Manuel , Ramos Juan José , Gómez José 
Published: November 2006

AbstractTwo groups of 32 hens and broiler chickens were contaminated with 2.5 and 5 mg of aflatoxin (AF) kg−1 feed for a period of 32 days. During this contamination 16 birds were sacrificed and aflatoxin and its metabolites were detected using thin‐layer chrotnatography and fluorescence densisometry. The tissues analysed (liver, muscle, kidney, gizzard and eggs) gave a wide range of concentrations, the lowest was found in ben muscle (0.05 μg kg−1 of AFB1) and the highest in gizzards from the 5 mg kg−1 group of the hens (9.01 μg kg−1 of AFB1). Metabolites of AFB1, AFM, and AFB2a appeared in the liver but not in other tissues. In broiler's tissues, the following metabolities were isolated: AFM1 and AFB2a, in liver, aflatoxicol in muscle and AFM1 and AFB2a in kidneys, all having concentrations lower than AFB1. Aflatoxicol was isolated from one egg sample (0.32 μg kg−1). For both types of birds, aflatoxin clearance time was only 24 h for muscle and kidneys. In livers from the 5 mg kg−1 group, AFM1 and AFB2a were still found 4 days after removal of the contaminated feed. In eggs and gizzards, aflatoxin residue was still detected on the 8th day of the clearance period although in low quantities. In the broiler's gizzards, clearance time was only 24 h. These results suggest that aflatoxin transfer to edible tissues is very small and the danger of contaminations to humans is also very small, except in the case of gizzards.
Release of ‘soluble’ lignin fragments from orchardgrass during its passage through the rumen
Authors: Kondo Tsuneo , Ohshita Tomoko , Kyuma Tadashi 
Published: November 2006

AbstractSoluble lignin fractions were isolated with 90% (v/v) aqueous dioxane from the rumen digesta and faeces of a heifer fed on orchardgrass harvested at the pre‐heading stage. Chemical analysis, UV and IR spectra indicated that the soluble lignin fractions were composed mostly of lignin components. The two solube lignin fractions showed wide distributions of molecular weight and had number‐average molecular weights of 650–690 and weight‐average molecular weights of 1450–1480. The results showed that, part of the orchardgrass lignin fed was released in the rumen as soluble lignin fragments with different molecular weights and excreted in the faeces possibly without further significant modifications.
Influence of Yucca schidigera preparations on the activity of urease from Bacillus pasteurii
Authors: Killed Gerry F , Buggle Katherine A , Hynes Michael J , Walsh Gerard A , Power Ronan F , Headon Denis R 
Published: November 2006

AbstractExtracts and preparations of the desert plant Yucca schidigera Roezl ex Ortgies (Mohave yucca), family Lillaceae, have a variety of beneficial effects when included in the diet of humans and domestic animals. Such effects include reduced gastrointestinal and faecal ammonia levels. A proposed mode of action is inhibition of microfloral urease (urea amidohydrolase; EC 3.5.1.5). We describe a rigorous method of in vitro urcase assay, in the presence of potential effectors such as Y schidigera preparations, using the phenolindophenol reaction to measure the ammonia product. The urease of Bacillus pasteurii was characterised in order to determine its suitability as a model bacterial urease. K‐phosphate, but not K‐HEPES or K‐citrate, was found to inhibit this bacterial urease, particularly at low pH, as previously reported for other plant and bacterial ureases. B pasteurii urease was found to have a Michaelis‐Menten constant, Km, of 10.5 ± 3.2 mM in 150 mM K‐HEPES, pH 65 and 0.89 M KCl, total ionic strength = 0.90 M at 30°C. It was therefore concluded that B pasteuriiurease is indeed a typical bacterial urease, suitable for studying the influence of Y schidigera preparations. For comparison, the effects of Y schidigera preparations on the activity of β‐galactosidase (β‐D‐galactoside galactohydrolase; EC 3.2.1.23) from Aspergillus or yzae, an unrelated hydrolase, were also determined. Urease and β‐galactosidase were both weakly and non‐specifically inhibited, in a fashion linearly related to the concentration of γ schidigera preparation. Linear regression of the relationship between γ schidigera preparation and enzyme activity yielded inhibition ratios of 3.2 ± 0.4 and 5.4 ± 1.6 nkat ml−1 preparation for urease and β‐galactosidase respectively. By comparing with reported in vivo rates of urea degradation in mammals it was concluded that the observed inhibitory properties of Y schidigera preparations are much too low to account for their in vivo effects at feed inclusion levels of as little as 100 g tonne−1.