bluuebunny/crossref_metadata_2025_split huggingface dataset:
The production of recombinant proteins in plants
Authors: Whitelam Garry C 
Published: November 2006

AbstractFor recombinant proteins that are required in large quantities, plant agriculture probably represents the most cost‐effective means of production. However, the absence of efficient methods for the processing of harvested plant materials and for the cost‐effective purification of extracted proteins has so far limited the exploitation of plant expression systems. This problem, which is particularly acute for recombinant proteins required at high purity, is now being addressed. Thus, the application of oleosins as carrier proteins may provide a facile means of separating recombinant proteins from bulk seed proteins. Transgenic plants are being assessed for the production of a number of recombinant industrial enzymes. Significantly, the seeds from transgenic plants expressing genes encoding either phytase or α‐amylase can be more or less directly employed as enzyme formulations for poultry feed modification and for starch liquefaction, respectively. Furthermore, transgenic seeds provide a simple means of storing and transporting recombinant enzymes. The plant‐synthesised phytase and α‐amylase enzyme are active despite displaying non‐native patterns of glycosylation. Transgenic plants have been shown to be capable of synthesising a wide range of recombinant antibodies and antibody fragments that are typical of those used in industrial processes and in therapy. Plants may be particularly suited to the production of complex, multimeric immunoglobulins since genes encoding the different components of these complex molecules can be combined by simple sexual crossing of individual transgenic plants.
Use of Porter's reagents for the characterisation of thearubigins and other non‐proanthocyanidins
Authors: Powell Christopher , Clifford Michael N , Opie Shaun C , Gibson Colin L 
Published: November 2006

AbstractA previously published method for the HPLC analysis of the anthocyanidin pigments produced by the autoxidative depolymerization of proanthocyanidins by heating in a solution of n‐butanol/HCl (95/5 v/v) and iron(III) salts (Porter's reagents) has been refined. The pigments are detected by monitoring at 530 nm, but by monitoring the eluate also at 280 nm and 380 nm a wider variety of products resulting from the same autoxidation and/or hydrolysis/transesterification reactions can be detected. Such products have been shown to include aglycones (particularly flavonols from flavonol glycosides) and n‐butyl gallate (from galloyl esters). The advantages of monitoring the wider range of transformation products are illustrated by applying the method to the characterisation of two heterogeneous thearubigin fractions isolated from black tea liquor. The caffeine‐precipitatable thearubigin fraction contained 181 g proanthocyanidins kg−1 (as procyanidin dimer equivalents), a trace (∼2 g kg−1) of flavonols (as aglycones), 74 g kg−1 galloyl ester and 5·6 g kg−1 elemental N (determined by microanalysis): caffeine was not detectable and some 74% of the fraction remains uncharacterised. The theafulvin fraction contained 105 g proanthocyanidins kg−1 (as procyanidin dimer equivalents), < 1 g kg−1 quercetin and 71 g kg−1 galloyl ester, but neither caffeine nor elemental N was detectable; some 82% of the fraction remains uncharacterised. The proanthocyanidins of both hump fractions contained not only prodelphinidins and procyanidins but also propelargonidins which have not previously been reported in tea.
Acacia saligna as a fodder tree for desert livestock and the interaction of its tannins with fibre fractions
Authors: Degen A Allan , Becker Klaus , Makkar Harinder P S , Borowy Norbert 
Published: November 2006

AbstractAcacia saligna was examined as potential fodder for sheep (27.4 kg) and goats (14.8 kg) raised in arid and semi‐arid areas. This leguminous tree remains green all year and can be grown in deserts using only runoff water. Phyllodes collected in March had a crude protein content of 12.5% dry matter (DM) and high tannin content (tannins as tannic acid equivalent to 11.3% and condensed tannins as leucocyanidin equivalent to 8.3% DM). DM intake was low, amounting to 0.80% and 1.05% body mass daily for sheep and goats, respectively. Sheep lost 227 g day−1 and goats 196 g day−1 while on this diet. Dry matter, organic matter and energy digestibilities were low in both species but were higher for goats than for sheep, and negative digestibilities were measured for acid detergent fibre (ADF) and acid detergent lignin (ADL). Metabolisable energy intake for goats was 121.9 kJ kg−0.75 day−1 and for sheep was 78.6 kJ kg−0.75 day−1. Apparent N digestibility was 17.5% and 0.9% for goats and sheep, respectively, and both species were in negative N balance of 0.25–0.30 g kg−0.75 day−1. Total water intake and output were higher in sheep than in goats. Extractable tannins were virtually absent in faeces in both species, however, output of condensed tannins and protein in the ADF and ADL fractions were substantially higher. This showed the presence of tannin‐protein complexes in these fractions which explained the negative digestibilities of ADF and ADL. It was concluded that Acacia saligna could not be used as a sole dietary source for small ruminants because of low intake and negative nitrogen balance. This was due mainly to the high tannin content. However, the tree might have a potential as a supplementary fodder due to its high crude protein content.
Changes in pomegranate juice pigmentation during ripening
Authors: Gil María I , García‐Viguera Cristina , Artés Francisco , Tomás‐Barberán Francisco A 
Published: November 2006

AbstractSix anthocyanin pigments were found to be responsible for the red colour of pomegranate juice (cv ‘Mollar’). These were analysed quantitatively and qualitatively by HPLC and identified as delphinidin 3‐glucoside and 3,5‐diglucoside, cyanidin 3‐glucoside and 3,5‐diglucoside and pelargonidin 3‐glucoside and 3,5‐diglucoside. The fruit skin contained only the cyanidin and pelargonidin derivatives. Generally, there is an increase in juice pigmentation with fruit ripening. During early maturation stages the 3,5‐diglucosides were the main pigments and the delphinidin‐based derivatives were the predominant compounds. In late maturation stages the proportion of monoglucosides increased to reach values similar to or higher than those of the diglucosides, and the cyanidin‐based derivatives were the predominant substances. The concentration of pigments in juice obtained from mature pomegranates ranged between 50 and 100 μg of anthocyanin per gram fresh weight of arils. The development of anthocyanins was also tested in fruits produced in two different orchards, and in fruits from different locations in the tree. Red coloured fruits, located in the outer parts of the tree, and yellow fruits, on the inner branches, were analysed. The juices obtained with the seed coats of both fruit types, and from the two orchards selected, showed the same anthocyanin profile. However, the total amount of pigments in the juice was generally smaller in those fruits with reddish skins (outer fruits), than in those with yellow skins (inner fruits). As juice pigmentation is one important quality factor in pomegranate, these results could be used in on‐line determinations of the pomegranate quality by non‐destructive physical methods.
Effect of processing on some antinutritive and toxic components and on the nutritional composition of the African oil bean seed (Pentaclethra macrophylla Benth)
Authors: Kingsley Mbajunwa Obinna 
Published: November 2006

AbstractMeals of raw, cooked and fermented oil bean samples of African oil bean seeds (Pentaclethra macrophylla Benth) were analysed for proximate composition, mineral content, presence and levels of trypsin inhibitors, tannins, phytic acid, cyanide, aflatoxin B1 and B2. The moisture content of the raw samples was 275.0 g kg−1 as is and on a dry matter basis the beans contained (g kg−1) 26.0 ash, 255.0 protein, 462.0 fats, 71.0 fibre and 186.0 carbohydrate. Compared with raw samples the fermented material (ugba) had significantly (P < 0.05) higher moisture (440 g kg−1 as is), fat (612.0 g kg−1 DM) and significantly (P < 0.05) lower protein (228.0 g kg−1 DM), ash (132.0 g kg−1 DM) and carbohydrate (186.0 g kg−1 DM). Minerals in raw seed were (g kg−1 DM) phosphorus (3.0), calcium (1.0) magnesium (2.0), potassium (6.5), sodium (455.0), manganese (25.3), iron (19.0), copper (27.0) and zinc (42.0). Except for zinc and calcium the minerals were leached significantly (P < 0.05) during cooking and fermentation. Quantities of manganese, copper and zinc in ugba appear adequate for dietary purposes. Trypsin inhibitor activity of raw beans decreased during cooking by 98% while fermentation increased the activity of the cooked sample by 1%. Phytic acid and tannins were significantly reduced (P < 0.05) during processing. No cyanide or aflatoxins B1 and B2 were detected.
Emulsifying properties of protein–pectin complexes and their use in oil‐containing foodstuffs
Authors: Dalev Pencho G , Simeonova Lilia S 
Published: November 2006

AbstractThe emulsifying properties of proteins have been well studied as they are important for the preparation of creams, mayonnaises and other oil/fat‐containing foodstuffs. The emulsifying action of a protein is not always sufficient to obtain stable emulsions of good quality. The use of chemical stabilisers in the food industry is not desirable. One of the best ways to improve the quality of emulsions and to produce emulsions with high nutritive value is to use protein‐polysaccharide complexes as emulsifiers. Varying the protein‐polysaccharide ratio in the complex, and also the kind of the polymers, would vary the quality and the nutritional value of the foodstuff. Four non‐conventional protein preparations were tested as emulsifiers and their emulsifying properties were improved by the addition of pectin. This makes it possible to create new foodstuffs with low oil content and high nutritional value.
A new method for the determination of pungent compounds in ginger (Zingiber officinale)
Authors: Bartley John P 
Published: November 2006

AbstractThe compound responsible for the pungency of Australian‐grown ginger has been extracted using supercritical CO2. Methods for analysis of gingerols and shogaols by electrospray—MS have been developed and direct analysis of crude extracts without previous chromatographic separation is shown to be possible by negative ion electrospray—MS. The extracts produced by this procedure are shown to contain about 70 g kg−1 6‐gingerol and less than 2 g kg−1 6‐shogaol. The low concentration of shogaols, which are degradation products of gingerols, attests to the mild nature of both the extraction and the analytical procedures.
Post‐mortem changes in goose (Anser anser) breast muscles as affected by calcium chloride marination
Authors: Chou Rong‐Ghi R , Lin Kou‐Joong , Tseng Tsai‐Fuh , Wu Chaen‐Ping 
Published: November 2006

AbstractEffect of calcium chloride marination at 5°C on post‐mortem changes in goose breast muscles was studied. Purified myofibrils were prepared from 0.1 M CaCl2 marinated muscles and controls (nonmarinated samples) after 0, 1, 3, 7 and 14 days of marination. The changes in myofibril fragmentation index (MFI), myofibrillar proteins and Z‐line structure of goose muscles were examined. Goose breast muscles marinated in 0.1 M CaCl2 at 5°C exhibited a more rapid rate of an increase in MFI, the appearance of 30 kDa component, and the disappearances of troponin‐T, ω‐actinin, titin, nebulin, and Z‐line structure than controls muscles did. It is concluded that 0.1 M CaCl2 marination at 5°C accelerates the post‐mortem changes in goose breast muscles.
Determination of hydrogen in irradiated frozen chicken
Authors: Hitchcock Christopher H S 
Published: November 2006

AbstractA headspace analyser based on a hydrogen‐specific electronic sensor has been developed and applied to the determination of hydrogen in ice and in frozen chicken. The loss of hydrogen during storage of samples at — 18°C has been monitored; it has been demonstrated that the hydrogen generated during the irradiation of frozen chicken at 5 kGy can be determined for up to at least 6 months. It is concluded that hydrogen is a promising marker for distinguishing between irradiated and unirradiated frozen food; it could provide a rapid screening test, complementing other chemical, physical and microbiological procedures. Positive detection of hydrogen provides conclusive evidence of irradiation; however, no definite conclusions can be drawn from a failure to detect hydrogen.
The solubilisation and hydrolysis of spinach cell wall polysaccharides in gastric and pancreatic fluids
Authors: Miller Janice G , Buchanan Callum J , Eastwood Martin A , Fry Stephen C 
Published: November 2006

AbstractThe aim of this work was to investigate the fate, in the upper gut of a monogastric animal, of polymers bound within plant cell walls. Uniformly and specifically 14C‐labelled spinach cell walls were incubated in artificial body fluids with and without pepsin or pancreatin. In the absence of enzymes, artificial pancreatic juice (pH 8.8) at 37°C hydrolysed the methyl ester groups of wall‐bound pectins [half‐life (t1/2) 25 h]; the O‐acetyl ester groups of cell wall polysaccharides were much more stable (t 1/2 84 h). In contrast, artificial gastric juice (pH 1.85) hydrolysed wall‐bound acetyl groups more rapidly (t 1/2 ∼ 24 h) than methyl ester groups (t 1/2 ∼ 350 h). Thus, a proportion of the methyl and acetyl groups of plant cell wall polymers will be released in the upper gut as methanol and acetic acid, raising the question of whether these groups should be included within the definition of dietary fibre. The artificial body fluids also caused limited solubilisation of wall polymers but no hydrolysis to mono‐ or oligosaccharides. Neither pepsin nor pancreatin promoted the hydrolysis of methyl ester or acetyl groups. The small amounts of [14C]protein present in the cell wall preparations were hydrolysed by pepsin or pancreatin to yield amino acids and oligopeptides; however, the major polysaccharides of spinach cell walls were neither degraded to low‐molecular‐weight products nor solubilised by these enzymes.
Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seed oils roasted in a microwave oven
Authors: Yoshida Hiromi , Shigezaki Junji , Takagi Sachiko , Kajimoto Goro 
Published: November 2006

AbstractSeeds from various strains of cultivated Sesamum indicum Linn (colour of seeds: black, brown and white) were exposed to microwave roasting for 16 and 30min at a frequency of 2450 MHz and were studied not only for different acyl lipids and their fatty acid compositions, but also for the contribution of anti‐oxidants to the oxidative stability of the oils. Lipids from all‐seeded strains were comparable in their total fatty acid composition, with linoleic, oleic, stearic and palmitic acids as the major acids. The total lipids were isolated by thin‐layer chromatography into the following five fractions: triacylglycerols (TAG), diacylglycerols, free fatty acids, polar lipids and steryl esters. The TAG were slightly and randomly hydrolysed by microwaves, but was still representing 900 g kg−1 of the total lipids at 30min of roasting. Although burning and bitter tastes occurred at the time, the tocopherols and lignans still amounted to over 80% of the original level. The results suggested that the oxidative stability of the oils would probably be due to the synergism between endogenous antioxidants and browning substances produced during microwave roasting.
Selection of annual legumes for incorporation into rice farming systems
Authors: Sangakkara U R 
Published: November 2006

AbstractLegumes are often recommended for inclusion into rice farming systems to provide organic matter and nitrogen. Thus, a study evaluated the growth, yields and nitrogen dynamics of four popular legumes, namely Sesbania, Mungbean, Cowpea and French bean using 15N, when grown in a rice soil. Sesbania produced the highest quantity of nitrogen‐rich dry matter. In contrast, French beans produced the lowest quantity, which was low in nitrogen. Dry matter contents of other legumes available for incorporation were greater than in French beans. Nitrogen dynamics illustrated the very high nitrogen fixing capacity of sesbania, while the efficiency of symbiotic fixation was low in French beans. The net nitrogen balance of sesbania was high, followed by cowpea and mungbean. The study illustrated the benefits of using sesbania for the purpose of adding green manure and nitrogen. If a food legume is to be used, species such as cowpea or mungbean was more suitable to achieve the stated objectives than French bean, which produced the highest economic yield.
Effect of dietary fat source on fatty acid composition of cow's milk
Authors: Dhiman Tilak R , Zanten Klaas V , Satter Larry D 
Published: November 2006

AbstractFour multiparous ruminally canulated cows and four primiparous cows without a ruminal cannula were used in a 4 × 4 Latin square experiment to study the effect of dietary fat source on milk fatty acid composition. Cows were fed a diet containing 550 g lucerne silage and 450 g concentrate kg−1 dietary DM. The four diets were control and fat supplementation (32 g fat kg−1 diet DM) as roasted soya beans, calcium salts of palm oil fatty acids (Megalac®). or hydrogenated tallow (Alifet®). Cows fed supplemental fat as roasted soya beans. Megalac®. or Alifet® produced 33.8, 32.6, and 32.5 kg day−1 of 3.5% FCM. respectively, compared with 31.6 kg day−1 with no fat supplementation. Addition of fat decreased milk protein percentage. Milk fat percentage was increased with Megalac® and decreased with Alifet® feeding. Dietary fat decreased the proportion of short‐ and medium‐chain fatty acids (C6‐C14:0) in milk and increased the proportion of long‐chain fatty acids (C16 : 0 and longer). Roasted soya beans were most effective in reducing C16 : 0 and increasing C18 : 1, C18 : 2 and C18 : 3 acids in milk fat. Megalac® did not decrease milk C16 : 0 content, and neither Megalac® nor Alifet® affected C18 : 2 content.
Application of a statistical approach to the classification of honey by geographic origin
Authors: Sanz Susana , Perez Consuelo , Herrera Antonio , Sanz Mercedes , Juan Teresa 
Published: November 2006

AbstractForty eight honeys from the La Rioja region of Spain were analysed to establish their quality. Fourteen legally required parameters of quality control were measured. Samples were obtained from two geographic areas of production: Valley and Sierra. These areas present different agroclimatic conditions and, thus, different flora. Classification of these honeys according to their geographic origin was achieved by applying multivariate statistical analysis to the chemical and physical data. Acidity (free acidity and pH), mineral content (electrical conductivity and ash) and factors related to degree of freshness (hydroxymethylfurfural and diastatic activity), were found to be the most important features for classification. Determination of the geographic origin of a La Rioja honey (Valley or Sierra) was possible with 83% accuracy using only these legally required quality control parameters; pollen studies were not necessary to achieve this objective.
Effect of condensed tannin in cottonseed hulls upon the in vitro degradation of cottonseed kernel proteins by rumen microorganisms
Authors: Yu Feng , McNabb W C , Barry T N , Waghorn G C 
Published: November 2006

AbstractA 24 h in vitro rumen incubation procedure was developed to measure the effect of adding cottonseed hulls (containing condensed tannin: CT) upon degradation of the 52 and 48 kDa major seed storage proteins present in unheated solvent extracted cottonseed kernels (which does not contain CT). Proteins were fractionated using sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE) and the protein bands quantified using imaging densitometry. Effects of CT were established by conducting incubations in the absence and presence of polyethylene glycol (PEG; molecular weight (MW) 3500), which binds and inactivates CT. A set of in vitro experiments was conducted, in which degradation rate and potential degradability were measured. In the absence of hulls, potential degradability of both kernel proteins was very high (99%, SE 0.5), with approximately 97% (SE 0.4) of this taking place within 8 h, and the addition of PEG did not effect degradation. Increasing rates of hull addition reduced the potential degradability of both kernel proteins in a linear manner, but did not affect degradation rate. Equal weights of hulls and kernel (ie 100% hulls) reduced potential degradability of the 52 and 48 kDa proteins by approximately 10% units. Addition of PEG increased degradation of both kernel proteins in incubations involving mixtures of hulls and kernels, with 2 mg PEG mg−1 CT being required to maximise this effect. However, the increase obtained accounted for only 50% of the depression in protein degradation caused by the addition of hulls. In all experiments, the 52 and 48 kDa proteins were similarly affected by the treatments applied. It was concluded that in vitro rumen degradability of the 52 and 48 kDa storage proteins in unheated solvent extracted cottonseed kernel was very high and close to 100%, and that this could be reduced by the addition of hulls in a linear relationship, with approximately half of the depression in potential degradability caused by hulls being due to effects of CT. However, even in the presence of hulls, the degradation of the 52 and 48 kDa proteins was still very high.