bluuebunny/crossref_metadata_2025_split huggingface dataset:
Discovery of Cyclotide-Like Protein Sequences in Graminaceous Crop Plants: Ancestral Precursors of Circular Proteins?
Authors: Mulvenna Jason P. , Mylne Joshua S. , Bharathi Rekha , Burton Rachel A. , Shirley Neil J. , Fincher Geoffrey B. , Anderson Marilyn A. , Craik David J. 
Published: August 2006

Abstract
Cyclotides are peptides from plants of the Rubiaceae and Violaceae families that have the unusual characteristic of a macrocylic backbone. They are further characterized by their incorporation of a cystine knot in which two disulfides, along with the intervening backbone residues, form a ring through which a third disulfide is threaded. The cyclotides have been found in every Violaceae species screened to date but are apparently present in only a few Rubiaceae species. The selective distribution reported so far raises questions about the evolution of the cyclotides within the plant kingdom. In this study, we use a combined bioinformatics and expression analysis approach to elucidate the evolution and distribution of the cyclotides in the plant kingdom and report the discovery of related sequences widespread in the Poaceae family, including crop plants such as rice (Oryza sativa), maize (Zea mays), and wheat (Triticum aestivum), which carry considerable economic and social importance. The presence of cyclotide-like sequences within these plants suggests that the cyclotides may be derived from an ancestral gene of great antiquity. Quantitative RT-PCR was used to show that two of the discovered cyclotide-like genes from rice and barley (Hordeum vulgare) have tissue-specific expression patterns.
Compounds Responsible for the Color of Black “Ripe” Olives
Authors: SIMPSON KENNETH L. , CHICHESTER C. O. , VAUGHN REESE H. 
Published: August 2006

SUMMARYIsolation and purification is reported of a polyphenol that contributes to the color formation in the processed dark olive, known in commerce as the California ripe olive. This compound (probably oleuropein as described by Cruess) was purified by counter‐current distribution. Acid hydrolysis yielded glucose and a second unreported sugar, arabinose. Additional evidence indicates that the compound is not a double ester of glucose, as previously reported.
Volatile Amines in the Odors of Food
Authors: WEURMAN C. , DE ROOIJ CORRY 
Published: August 2006

SUMMARYTo establish whether using steam distillation in the determination of volatile amines in food might lead to artifact formation, a number of nonvolatile nitrogenous substances known to occur in food were tested under these conditions. The results showed that such a formation need be considered only when relatively large amounts of phosphatides, caffeine, theobromine, or hordenine are present in the sample. A method was worked out to eliminate the artificial production of amines from phosphatides. Selected food items were tested for volatile amines following the suggested procedure, and most of the amines were tentatively identified by paper chromatography. In addition to amines, pyrrolidine was probably found in milk and cocoa powder.
Studies on Frozen Fish. I. Denaturation of Proteins
Authors: SAWANT P. L. , MAGAR N. G. 
Published: August 2006

SUMMARYThe effect of frozen storage and different glazes on the denaturation of fish proteins was studied. The solubility of proteins was affected less when glazes were used. The denaturation of proteins was restricted to the actomyosin fraction of proteins; the sarcoplasmic fraction remained unchanged. The total actomyosin denaturation was not closely related with either the decrease in apyrase activity of the muscle brei or with the contractility of the muscle fiber.
Comparative Studies on Media for Counting Anaerobic Bacterial Spores. II.
Authors: WHEATON E. , PRATT G. B. 
Published: August 2006

SUMMARYSubculture counts using 16 different media representing three general types (fresh‐meat infusion, formulated media, and dehydrated) were compared for the recovery of severely heated spores of two strains of PA3679. Comparative tests with these same media were made on the recovery of heated spores of PA3679, which had been produced in four sporogenic media. In general, the subculture media prepared from fresh‐meat infusions showed the highest recovery counts for all spore suspensions in all experiments. Dehydrated media showed the poorest recovery. The intermediate counts with the formulated media overlapped the counts with the other two groups of media. Pork‐pea infusion extract and beef infusion extract consistently yielded the highest counts and were appreciably higher than any of the dehydrated media. Differences were noted between the response of the two strains of PA3679 to the various subculture media. In addition, differences were noted between the responses to various subculture media on a single strain when the spores were grown on different substrates. Spores of a single strain of PA3679 grown in different substrates showed marked differences in heat resistance.
The Anthocyanins of the American Cranberrya
Authors: SAKAMURA S. , FRANCIS F. J. 
Published: August 2006

SUMMARYThe red pigments from Early Black cranberries were extracted, separated, and purified. Four distinct bands appeared on silicic acid column. The slowest‐moving band was identified as cyanidin 3‐monogalactoside, the next was peonidin 3‐monogalactoside. The third and fourth were respectively glycosides of cyanidin and peonidin. The absorption coefficients of the purified pigments and the aglucone portions were determined in 95% ethanol–0.1N hydrochloric acid (85:15 v/v).
Studies on Domestic Dates. II. Some Chemical Changes Associated with Deteriorationa,b
Authors: MAIER V. P. , SCHILLER FRANK H. 
Published: August 2006

SUMMARYSome chemical changes in Deglet Noor dates during storage at 49° C were studied. Darkening is the combined result of both oxidative and non‐oxidative browning. The former, which constitutes about 10–20% of the total darkening, can be inhibited by storage in inert gas atmospheres. The decrease in pH of the tissue is primarily the result of nonoxidative nonenzymic reactions. Sucrose inversion, the result of invertase action, can be prevented by a mild heat treatment. Oxygen absorption and carbon dioxide production are due to both enzymic and nonenzymic reactions. Apparent phenolase activity increased during storage, whereas apparent peroxidase activity decreased.
Spectral Examination of Cured‐Meat Pigments During Frankfurter Processinga
Authors: SIDWELL C. G. , SALWIN HAROLD , DRIVER MARGARET , KOCH ROBERT B. 
Published: August 2006

SUMMARYSpectrophotometric analyses of aqueous‐acetone extracts of frankfurters were useful for characterizing the porphyrin pigments that formed during smokehouse treatment or laboratory heating. The absorption curves showed differences among samples in spectral structure, rates of pigment development, and pigment stability. They also showed promise of differentiating among samples on the basis of storage ‐stability.
The Concentration of Myoglobin and Hemoglobin in Tuna Flesh
Authors: BROWN W. DUANE 
Published: August 2006

SUMMARYAmounts of myoglobin and hemoglobin were determined in light and dark muscle of yellowfin tuna, Neothunnus macropterus. Myoglobin concentration ranged from 0.37 to 1.28 mg/g wet weight in light muscle and from 5.3 to 24.4 mg/g in dark muscle; hemoglobin concentrations ranged from 0.12 to 0.58 mg/g in light muscle and from 0.5 to 3.8 mg/g in dark muscle. The fish were divided into two groups on the basis of means of capture, i.e., taken on hooks from a bait boat, or seined. Average percentage of hemoglobin was slightly, but not significantly, higher in the seined fish. Of the total heme pigments, myoglobin constituted 69–85% in light muscle and 81–95% in dark muscle from bait‐boat fish, and 47–81% in light muscle and 84–98% in dark muscle of seined fish.
A Simplified Method for Determination of Some Aspects of the Carotenoid Distribution in Natural and Carotene‐Fortified Orange Juice
Authors: HIGBY WILLIAM K. 
Published: August 2006

SUMMARYThe unique and complex mixtures of earotenoids in oranges present difficulties in analysis and interpretation of results. The situation is at times further complicated by the addition of β‐carotene to orange juice. Existing analytical procedures, in combination, have been adapted to a rapid quantitative method for both total carotenoids and carotenes. The method involves extraction with a foaming solvent mixture, saponification of esterified oxygenated carotenoids, separation of carotenes by column chromatography, and measurement with a spectrophotometer. An increase in carotenes from the normal level of less than 10% of the total carotenoids to approximately 20% is readily detected, reflecting a sensitivity adequate to the interpretive needs in examining commercial products.
The Effect of Tylosin on Coagulase‐Positive Staphylococci in Food Products
Authors: GREENBERG RICHARD A. , SILLIKER JOHN H. 
Published: August 2006

SUMMARYThe ability of Tylosin to prevent the growth of coagulase‐positive staphylococci was examined in four food substrates. Staphylococcal development was prevented during the organoleptically acceptable shelf life of ice cream mix by 20 ppm of the antibiotic. Staphylococci were controlled in processed cheddar cheese spread, ham, and domestic sausage by 2.5, 3.0, and 5 ppm Tylosin, respectively. The possible use of Tylosin as a preventive of staphylococcal food poisoning in foods is discussed.
The Action of Tylosin on Spore‐Forming Bacteria
Authors: GREENBERG RICHARD A. , SILLIKER JOHN H. 
Published: August 2006

SUMMARYTylosin at levels up to 100 ppm did not inhibit the germination of spores of Bacillus cereus and Clostridium species PA 3679 in brain heart infusion broth. Death of B. cereus in the presenee of Tylosin was correlated ehronologically with the start of exponential growth in Tylosin‐free control cultures. With PA 3679, the stage most susceptible to Tylosin occurred after germination but prior to exponential growth.
Effects of Tetracycline Antibiotics on the Products of Anserinase Action in Chill Stored Haddock (Gadus aeglefinus) Muscle
Authors: PEREZ B. SANZ , JONES N. R. 
Published: August 2006

SUMMARYAnserine (β‐alanyl‐L‐1‐methylhistidine) is cleaved hydrolytically by a haddock muscle enzyme. The inclusion of chlortetracycline and oxytetracycline in ice preserving eviscerated haddock increases the free β‐alanine and L‐l‐methylhistidine recoverable from the muscle during chill storage. This results from their lower utilization by the microfloras selected by tetracyclines. Technological implications are discussed briefly.
Radiation Resistance of Spores of Type E Clostridium As Related to Extension of the Refrigerated Storage Life of Foodsa,b
Authors: SCHMIDT C. F. , LECHOWICH R. V. , NANK W. K. 
Published: August 2006

SUMMARYSpores of three strains of Clostridium botulinum Type E were inoculated into 202 × 202 cans of beef stew and irradiated to permit the survival of a small number (50–250) of spores per container. The cans containing survivors were incubated at 43 and 49°F to determine whether germination and outgrowth of surviving spores could take place. With all three strains at least some of the survivors were capable of developing to the point of producing swell spoilage and toxin at both temperatures. The significance. of these results in relation to extension of the refrigerated storage’ life of food by radiation “pasteurization” is discussed.
Some Characteristics of a Proteolytic Enzyme System of Pseudomonas fluorescensa
Authors: HURLEY W. C. , GARDNER F. A. , VANDERZANT CARL 
Published: August 2006

SUMMARYWhen grown in nutrient broth, Pseudomonas fluorescens produced a heat‐labile proteolytic enzyme system that was active against blended fresh egg white, spray‐dried egg white, and hemoglobin. The proteolytie enzyme system was released into the growth medium when the viable cell population had reached a maximum. The proteolytic activity was greater at the higher (25°C) than at the lower temperatures (15, 5°C) of culture incubation. Some purification was obtained by fractionation with ammonium sulfate and cellulose‐column chromatography. The addition of Fe++ to the enzyme preparation greatly increased its activity.
Peonidin‐3‐monoglucoside in Vinifera Grapes
Authors: ALBACH R. F. , KEPNER R. E. , WEBB A. D. 
Published: August 2006

SUMMARYThe band‐four pigment in the general eight‐band pattern for red vinifera grapes as observed in this laboratory was isolated from Freisa grapes with paper chromatographic techniques. Hydrolysis, partial hydrolysis, and alkaline microdegradation studies on the pure pigment demonstrated that it was peonidin‐3‐monoglucoside.
The Extraction of Pectins from Apple Marc Preparations
Authors: JOSLYN M. A. , DEUEL H. 
Published: August 2006

SUMMARYMethods of preparing alcohol‐insoluble solids from apple tissue and different extractives were compared. Marked differences were found in extractability of peetins present in marts prepared in various ways from the same lot of apples. Enzymatic browning during preparation markedly decreased the solubility of pectins but did not alter the composition of pectins extracted. The solubility of pectins present in fresh or dried commercial apple pomace was markedly lower than that from carefully prepared non‐oxidized apple tissue. Pretreatment of browned mart preparations with chlorous acid bleached the mares, yielded colorless pectins, and increased yields with some preparations. A variety of solvents were used, and the yield of pectins obtained differed markedly. The pectins extracted were precipitated by alcohol and characterized by determination of anhydrogalacturonide content and esterification degree. Some measurements of intrinsic viscosity were made, but without extensive studies of the molecular weight and degree of polymerization.
Color Studies on Processed Dried Fruitsa
Authors: NURY F. S. , BREKKE J. E. 
Published: August 2006

SUMMARYA procedure for color measurement that can be used in quality determination of dried fruits is described and evaluated for accuracy and reproducibility. Rates of darkening, based on this analytical procedure, are shown for raisins and golden raisins at 50, 70, and 90°F. The apparent activation energies for the browning reaction in these fruits are calculated.
Microbiological Studies of Bruised Tissuesa,b,c
Authors: McCARTHY PATRICIA A. , BROWN WILLIAM , HAMDY MOSTAFA K. 
Published: August 2006

SUMMARYMicrobiological examination of poultry bruises revealed that 61.0–74.2% of the tissues examined harbored both aerobic and anerobic bacteria. These organisms were found, in experimentally inflicted bruises, to increase in number at the early stages of healing (1–2 days), followed by a rapid decrease to the level of the controls within 4–6 days. Age of bruise, environmental conditions (sanitation of batteries, temperature, and moisture), severity of the bruise, and hemoglobin and its degradation'products were found to be among factors affecting the microbial content and their growth in bruised tissue.A total of 86 predominant organisms were isolated from experimentally inflicted bruises; of these, 47 were Gram‐positive cocci, 19 Gram‐negative rods, 11 yeasts, 7 Gram‐positive rods, and 2 Gram‐negative cocci. Thirty‐six percent of the Gram‐positive cocci were found to belong to the genus Staphylococcus. Forty‐eight percent of the Staphylococcus cultures were identified as S. aureus, and the others were S. epidermis. Fecal material and poultry feed were shown to be the source of the predominant organisms.The skin of the injured tissue may be a possible portal of entry of these microorganisms. Bruising increased the permeability of the tissue as determined by dye penetration and the extent of microbial invasion.
Growth of Psychrophiles. II. Growth of Poultry Meat Spoilage Bacteria and Some Effects of Chlortetracyclinea
Authors: WELLS FRANK E. , STADELMAN WILLIAM J. , HARTSELL STANLEY E. 
Published: August 2006

SUMMARYThe alteration of growth characteristics by environmental factors, such as growth‐temperature reductions and addition of chlortetraeycline to growth medium, was studied. Three bacteria that possessed different psychrophilic abilities were used as test organisms. The stresses imposed were measured by changes in growth rate, cell pigmentation, and lytic response to lysozyme. All strains grew well at 25°C, but differences began to become more pronounced at 12°C and differences were great at 4°C. Temperature fluctuations influenced subsequent growth. The effect of environmental changes on pigmentation varied with the test strain. The lytic response to lysozyme varied but was not greatly influenced by the environmental factors tested. A strain of Brevibacterium linens was found extremely resistant to lysozyme in a number of test systems.
Fish Hydrolysates. III. Influence of degree of hydrolysis on nutritive value
Authors: SRIPATHY N. V. , KADKOL S. B. , SEN D. P. , SWAMINATHAN M. , LAHIRY N. L. 
Published: August 2006

SUMMARYThree vacuum‐dried papaic hydrolysates (A and B, short‐term hydrolysis; and C, long‐term hydrolysis) of fish muscle were prepared from a fresh‐water fish, Barbus dubious. They had, in order, α‐amino N contents of 22.5, 28.2, and 42.5%, and sub‐peptone N content of 29.3, 32.6, and 60.9% of total N. The lysine and methionine contents of the three hydrolysates were nearly the same, ranging from 8.88 to 10.53 and 3.11 to 3.50 g/16 g N, respectively, while the tryptophan contents of hydrolysates A and B (0.66 and 0.69 g/16 g N) were much less than that of hydrolysate C (1.16 g/16 g N), indicating slower release of tryptophan than of lysine and methionine during hydrolysis. The protein efficiency ratios of hydrolysates A, B, and C were 2.01, 1.87, and 2.88 at 5% level, and 2.31, 2.39, and 2.95 at 10% level of protein intake, compared with 2.92 and 3.19 for the proteins of skim‐milk powder. Weight gain response by the rat repletion method, using adult rats, showed a similar trend for the nutritive value of the hydrolysates. The superior nutritive value of hydrolysate C may be due to its higher tryptophan content.
Correlation of Gas Chromatographic Data with Flavor Profiles of Fresh Banana Fruita
Authors: McCARTHY ALICE I. , PALMER JAMES K. , SHAW CAROL P. , ANDERSON EDWARD E. 
Published: August 2006

SUMMARYData obtained with several banana varieties show excellent qualitative and quantitative correlations between the development of flavor and odor notes and chemical analysis for volatiles by gas‐liquid chromatography. The characteristic “banana‐like” flavor is due to the amyl esters of acetic, propionic, and butyric acids. The distinctive “fruity” and “estery” notes are attributed to butyl acetate, butyl butyrate, hexyl acetate, and amyl butyrate. It is evident from these studies that determination of the chemical composition of the volatiles has permitted a much more precise characterization of flavor and odor notes, and, conversely, that these flavor profiles contribute greatly to interpretation of the significance of chemical constituents. The correlations found also substantiate the potential value of gas chromatographic analysis for routine evaluation of banana fruit quality. It is anticipated that the combined use of these two techniques will enhance the value of both in their application to numerous flavor and odor problems.
Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture Evaluation
Authors: SZCZESNIAK ALINA SURMACKA , BRANDT MARGARET A. , FRIEDMAN HERMAN H. 
Published: August 2006

SUMMARYStandard rating scales of hardness, brittleness, chewiness, gumminess, viscosity, and adhesiveness were established for quantitative evaluation of food texture. The scales cover the entire intensity range found in food products and may be expanded at any desired point for greater precision in a narrower range. Each point on the scale is represented by a food product selected on the basis of availability, familiarity, constancy of textural characteristics, and other criteria. Using the developed scales, correlation was good between sensory and instrumental (texturometer and viscosimeter) evaluations of texture.
Spectrometry in Organic Analysis. Application to Small Samples
Authors: BASSLER G. C. , SILVERSTEIN R. M. 
Published: August 2006

SUMMARYGas chromatography offers the food chemist an unparalleled technique for separation and isolation of the components of complex volatile mixtures. Unfortunately, the problem of compound identification still remains. Often, the available quantity of an isolated pure compound may not exceed one or two milligrams. Conventional organic analytical techniques are seldom adequate for identification of such small samples. An empirical examination of infrared, ultraviolet, mass, and nuclear magnetic resonance (NMR) spectra permits the solution of a gratifying number of identification problems.The application of mass spectrometry to the identification of organic compounds is discussed briefly. Two sets of spectra are translated into organic structures as examples of the methodology.
Alteration of the Flavor of Processed Vegetables by Enzyme Preparations
Authors: SCHWIMMER SIGMUND 
Published: August 2006

SUMMARYThe role of enzymes as agents for the restoration of fresh food flavor in processed foods is embodied in the “flavorese” concept of Hewitt et al. (1956). The experimental validity of this concept has been tested by adding a vegetable enzyme fraction to food prepared from the same or phylogenetically related vegetable. The flavor of the enzyme‐treated processed food approached that of the fresh vegetable hut was not identical with it. In general, addition of enzyme tended to over‐emphasize certain notes of the natural flavor. Odor changes were more readily detected than changes in taste. Both the qualitative and quantitative aspects of the flavor changes were affected by the processing of the vegetables, by the method and source of enzyme preparation, and by the conditions under which the alterations in flavor occurred. These results are discussed in light of the enzymology underlying the flavor changes.
Effect of Excitement, Fasting, and Sucrose Feeding on Porcine Muscle Phosphorylase and Post‐Mortem Glycolysisa,b
Authors: SAYRE R. N. , BRISKEY E. J. , HOEKSTRA W. G. 
Published: August 2006

SUMMARYPhosphorylase activities were studied in relation to pre‐slaughter treatment, post‐mortem glycolysis, and ultimate characteristics of porcine longissimus dorsi. Total phosphorylase activity was not affected by pre‐slaughter treatment and did not appear to be associated with post‐mortem muscle glycolytic rate or ultimate muscle characteristics. The Hampshire muscles which had high muscle glycogen levels immediately post‐mortem also possessed especially high levels of total phosphorylase; however, when all breeds were considered, the within breed correlations for these two factors were not significant (p 0.05). Insufficient knowledge exists on the relation of the time course of phosphorylase activation and glycolytic rate in post‐mortem muscle. Nevertheless, extracts of porcine muscle at 10 min post‐mortem generally showed the phosphorylase to be in the b form.Short‐term excitement and exercise immediately prior to slaughter caused a rapid post‐mortem glycolysis, indicated by a rapid pH decline and decrease of color intensity in the muscle. This rapid glycolysis resulted in muscle with inferior water‐binding properties and low color and texture scores. Long‐ and short‐term sucrose feeding elevated the glycogen level of the muscle at slaughter, which ultimately resulted in muscle that was slightly soft and pale. Fasting 70 hr prior to slaughter lowered the initial glycogen content of the muscle and also slowed pH decline and color change during post‐mortem glycolysis. Correlation between pH values and the ultimate color and water‐binding properties of the muscle were significant soon after death, declining thereafter.