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Sample records for bean sprout spoilage

  1. Involvement of bacterial quorum-sensing signals in spoilage of bean sprouts.

    PubMed

    Rasch, Maria; Andersen, Jens Bo; Nielsen, Kristian Fog; Flodgaard, Lars Ravn; Christensen, Henrik; Givskov, Michael; Gram, Lone

    2005-06-01

    Bacterial communication signals, acylated homoserine lactones (AHLs), were extracted from samples of commercial bean sprouts undergoing soft-rot spoilage. Bean sprouts produced in the laboratory did not undergo soft-rot spoilage and did not contain AHLs or AHL-producing bacteria, although the bacterial population reached levels similar to those in the commercial sprouts, 10(8) to 10(9) CFU/g. AHL-producing bacteria (Enterobacteriaceae and pseudomonads) were isolated from commercial sprouts, and strains that were both proteolytic and pectinolytic were capable of causing soft-rot spoilage in bean sprouts. Thin-layer chromatography and liquid chromatography-high-resolution mass spectrometry revealed the presence of N-3-oxo-hexanoyl-l-homoserine lactone in spoiled bean sprouts and in extracts from pure cultures of bacteria. During normal spoilage, the pH of the sprouts increased due to proteolytic activity, and the higher pH probably facilitated the activity of pectate lyase. The AHL synthetase gene (I gene) from a spoilage Pectobacterium was cloned, sequenced, and inactivated in the parent strain. The predicted amino acid sequence showed 97% homology to HslI and CarI in Erwinia carotovora. Spoilage of laboratory bean sprouts inoculated with the AHL-negative mutant was delayed compared to sprouts inoculated with the wild type, and the AHL-negative mutant did not cause the pH to rise. Compared to the wild-type strain, the AHL-negative mutant had significantly reduced protease and pectinase activities and was negative in an iron chelation (siderophore) assay. This is the first study demonstrating AHL regulation of iron chelation in Enterobacteriaceae. The present study clearly demonstrates that the bacterial spoilage of some food products is influenced by quorum-sensing-regulated phenotypes, and understanding these processes may be useful in the development of novel food preservation additives that specifically block the quorum-sensing systems.

  2. Antioxidant Activity of Phenolic Compounds from Fava Bean Sprouts.

    PubMed

    Okumura, Koharu; Hosoya, Takahiro; Kawarazaki, Kai; Izawa, Norihiko; Kumazawa, Shigenori

    2016-06-01

    Fava beans are eaten all over the world and recently, marketing for their sprouts began in Japan. Fava bean sprouts contain more polyphenols and l-3,4-dihydroxyphenylalanine (l-DOPA) than the bean itself. Our antioxidant screening program has shown that fava bean sprouts also possess a higher antioxidant activity than other commercially available sprouts and mature beans. However, the individual constituents of fava bean sprouts are not entirely known. In the present study, we investigated the phenolic compounds of fava bean sprouts and their antioxidant activity. Air-dried fava bean sprouts were treated with 80% methanol and the extract was partitioned in water with chloroform and ethyl acetate. HPLC analysis had shown that the ethyl acetate-soluble parts contained phenolic compounds, separated by preparative HPLC to yield 5 compounds (1-5). Structural analysis using NMR and MS revealed that the compounds isolated were kaempferol glycosides. All isolated compounds had an α-rhamnose at the C-7 position with different sugars attached at the C-3 position. Compounds 1-5 had β-galactose, β-glucose, α-rhamnose, 6-acetyl-β-galactose and 6-acetyl-β-glucose, respectively, at the C-3 position. The amount of l-DOPA in fava bean sprouts was determined by the quantitative (1) H NMR technique. The l-DOPA content was 550.45 mg ± 11.34 /100 g of the raw sprouts. The antioxidant activities of compounds 2-5 and l-DOPA were evaluated using the 2,2-diphenyl-1-picrylhydrazyl scavenging assay. l-DOPA showed high antioxidant activity, but the isolated kaempferol glycosides showed weak activity. Therefore, it can be suggested that l-DOPA contributed to the antioxidant activity of fava bean sprouts.

  3. Antioxidant Activity of Phenolic Compounds from Fava Bean Sprouts.

    PubMed

    Okumura, Koharu; Hosoya, Takahiro; Kawarazaki, Kai; Izawa, Norihiko; Kumazawa, Shigenori

    2016-06-01

    Fava beans are eaten all over the world and recently, marketing for their sprouts began in Japan. Fava bean sprouts contain more polyphenols and l-3,4-dihydroxyphenylalanine (l-DOPA) than the bean itself. Our antioxidant screening program has shown that fava bean sprouts also possess a higher antioxidant activity than other commercially available sprouts and mature beans. However, the individual constituents of fava bean sprouts are not entirely known. In the present study, we investigated the phenolic compounds of fava bean sprouts and their antioxidant activity. Air-dried fava bean sprouts were treated with 80% methanol and the extract was partitioned in water with chloroform and ethyl acetate. HPLC analysis had shown that the ethyl acetate-soluble parts contained phenolic compounds, separated by preparative HPLC to yield 5 compounds (1-5). Structural analysis using NMR and MS revealed that the compounds isolated were kaempferol glycosides. All isolated compounds had an α-rhamnose at the C-7 position with different sugars attached at the C-3 position. Compounds 1-5 had β-galactose, β-glucose, α-rhamnose, 6-acetyl-β-galactose and 6-acetyl-β-glucose, respectively, at the C-3 position. The amount of l-DOPA in fava bean sprouts was determined by the quantitative (1) H NMR technique. The l-DOPA content was 550.45 mg ± 11.34 /100 g of the raw sprouts. The antioxidant activities of compounds 2-5 and l-DOPA were evaluated using the 2,2-diphenyl-1-picrylhydrazyl scavenging assay. l-DOPA showed high antioxidant activity, but the isolated kaempferol glycosides showed weak activity. Therefore, it can be suggested that l-DOPA contributed to the antioxidant activity of fava bean sprouts. PMID:27155370

  4. Free cyclitol, soluble carbohydrate and protein contents in Vigna unguiculata and Phaseolus vulgaris bean sprouts.

    PubMed

    Ribeiro, Elane da Silva; Centeno, Danilo da Cruz; Figueiredo-Ribeiro, Rita de Cássia; Fernandes, Kátia Valevski Sales; Xavier-Filho, José; Oliveira, Antônia Elenir Amancio

    2011-04-27

    Seeds sprouts have been used as a good source of basic nutrients and nutraceutical compounds. The high nutritional value of seeds derives from the deposition of compounds during development. However some of these molecules are used in metabolic processes like germination, which leads to a considerable variation in their concentrations once these events are completed. In this work, we investigate the levels of inositols (myo-inositol, D-pinitol and ononitol), soluble carbohydrates and proteins in cotyledons of Phaseolus vulgaris and Vigna unguiculata sprouts. Sprouting increased myo-inositol and glucose content and reduction of raffinose and ononitol was observed. The protein levels increased in P. vulgaris and decreased in V. unguiculata sprouting. The level of sucrose was maintained in both sprouts. D-Pinitol was detected only in quiescent seeds. Our results suggested that bean sprout is an important source of proteins, sucrose, glucose and myo-inositol. Additionally, bean sprouts have low levels of raffinose, an antinutritional compound.

  5. Intake of bean sprouts influences melatonin and antioxidant capacity biomarker levels in rats.

    PubMed

    Aguilera, Yolanda; Rebollo-Hernanz, Miguel; Herrera, Teresa; Cayuelas, L Tábata; Rodríguez-Rodríguez, Pilar; de Pablo, Ángel L López; Arribas, Silvia M; Martin-Cabrejas, María A

    2016-03-01

    Melatonin is an endogenous antioxidant hormone, which reduces with ageing and the low levels are associated with some chronic diseases. Germination of legumes increases the plant levels of melatonin, making sprouts a suitable food source of this hormone. However, information on its bioavailability after consumption is lacking. We aimed to evaluate in rats the effect of kidney bean sprout intake on the plasma levels of melatonin and metabolically related compounds (serotonin, 6-sulfatoxymelatonin), total phenolic compounds and total antioxidant capacity. In addition, we compared the plasma bioavailability derived from kidney bean sprouts versus synthetic melatonin intake. Kidney beans were germinated for 6 days and an extract was prepared in water. Male young Sprague Dawley rats were used; blood and urine samples were obtained before and after 90 min of administration of kidney bean sprout extract via a gavage. The plasmatic melatonin levels increased after sprout ingestion (16%, p < 0.05). This increment correlated with the urinary 6-sulfatoxymelatonin content, the principal biomarker of plasmatic melatonin levels (p < 0.01). Nevertheless, the phenolic compounds and antioxidant capacity levels did not exhibit any significant variation. The comparison of the bioavailability between the melatonin contained in the kidney bean sprouts and in a synthetic solution evidenced slightly higher levels of plasmatic melatonin (17%) in rats fed with the solution of synthetic melatonin. We conclude that kidney bean sprouts could be a good source of dietary melatonin and other bioactive compounds known to have health benefits.

  6. Intake of bean sprouts influences melatonin and antioxidant capacity biomarker levels in rats.

    PubMed

    Aguilera, Yolanda; Rebollo-Hernanz, Miguel; Herrera, Teresa; Cayuelas, L Tábata; Rodríguez-Rodríguez, Pilar; de Pablo, Ángel L López; Arribas, Silvia M; Martin-Cabrejas, María A

    2016-03-01

    Melatonin is an endogenous antioxidant hormone, which reduces with ageing and the low levels are associated with some chronic diseases. Germination of legumes increases the plant levels of melatonin, making sprouts a suitable food source of this hormone. However, information on its bioavailability after consumption is lacking. We aimed to evaluate in rats the effect of kidney bean sprout intake on the plasma levels of melatonin and metabolically related compounds (serotonin, 6-sulfatoxymelatonin), total phenolic compounds and total antioxidant capacity. In addition, we compared the plasma bioavailability derived from kidney bean sprouts versus synthetic melatonin intake. Kidney beans were germinated for 6 days and an extract was prepared in water. Male young Sprague Dawley rats were used; blood and urine samples were obtained before and after 90 min of administration of kidney bean sprout extract via a gavage. The plasmatic melatonin levels increased after sprout ingestion (16%, p < 0.05). This increment correlated with the urinary 6-sulfatoxymelatonin content, the principal biomarker of plasmatic melatonin levels (p < 0.01). Nevertheless, the phenolic compounds and antioxidant capacity levels did not exhibit any significant variation. The comparison of the bioavailability between the melatonin contained in the kidney bean sprouts and in a synthetic solution evidenced slightly higher levels of plasmatic melatonin (17%) in rats fed with the solution of synthetic melatonin. We conclude that kidney bean sprouts could be a good source of dietary melatonin and other bioactive compounds known to have health benefits. PMID:26841704

  7. An outbreak of Salmonella Newport associated with mung bean sprouts in Germany and the Netherlands, October to November 2011.

    PubMed

    Bayer, C; Bernard, H; Prager, R; Rabsch, W; Hiller, P; Malorny, B; Pfefferkorn, B; Frank, C; de Jong, A; Friesema, I; Stark, K; Rosner, Bm

    2014-01-09

    The largest Salmonella enterica serovar Newport outbreak (n=106) ever reported in Germany occurred in October and November 2011. Twenty associated cases were reported in the Netherlands. The outbreak investigation included an analytical epidemiological study, molecular typing of human and food isolates and food traceback investigations. Unspecified Salmonella had been detected in samples of mung bean sprouts at a sprout producer (producer A) in the Netherlands and mung bean sprouts contaminated with S. Newport had been found during routine sampling at a sprout distributor in Germany. Therefore, we tested the hypothesis of sprouts being the infection vehicle. In a case-control study, we compared 50 notified adult S. Newport cases with 45 Salmonella enterica serovar Enteritidis cases regarding their food consumption in the three days before illness. In multivariable logistic regression analysis, only sprout consumption was significantly associated with S. Newport infection (odds ratio: 18.4; 95% confidence interval: 2.2-150.2). Molecular typing patterns of human isolates were indistinguishable from a mung bean sprouts isolate. Traceback of sprouts led to distributors and producer A in the Netherlands. Since sprouts are frequently contaminated with microorganisms, consumers need to be aware that consumption of raw or insufficiently cooked sprouts may pose a health risk.

  8. Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts.

    PubMed

    Świeca, Michał; Gawlik-Dziki, Urszula

    2015-10-15

    The effects of germination of selected legumes and further storage of sprouts under cool conditions on the phenolics, antioxidant activity and starch content and their potential bioaccessibility were elucidated. In green pea and mung bean sprouts a slight increase of chemically extractable phenolics (including flavonoids) during the first 4 days of sprouting was observed. Digestion in vitro released phenolics; however, flavonoids were poorly bioaccessible. Storage of green pea sprouts decreased reducing power and increased the antiradical ability. Reducing potential of potentially bioaccessible fraction of stored lentil sprouts was elevated of 40%, 31% and 23% in 3-, 4- and 5-day-old sprouts, respectively. Postharvest storage significantly increases the starch digestibility and values of expected glycemic index (eGI)--the highest eGIs were determined for 5-day-old stored sprouts; 75.17-green pea, 83.18-lentil and 89.87-mung bean. Bioactivity and nutritional quality of legumes is affected by sprouting and further storage at low temperatures.

  9. Salmonella internalization in mung bean sprouts and pre- and postharvest intervention methods in a hydroponic system.

    PubMed

    Ge, Chongtao; Rymut, Susan; Lee, Cheonghoon; Lee, Jiyoung

    2014-05-01

    Mung bean sprouts, typically consumed raw or minimally cooked, are often contaminated with pathogens. Internalized pathogens pose a high risk because conventional sanitization methods are ineffective for their inactivation. The studies were performed (i) to understand the potential of internalization of Salmonella in mung bean sprouts under conditions where the irrigation water was contaminated and (ii) to determine if pre- and postharvest intervention methods are effective in inactivating the internalized pathogen. Mung bean sprouts were grown hydroponically and exposed to green fluorescence protein-tagged Salmonella Typhimurium through maturity. One experimental set received contaminated water daily, while other sets received contaminated water on a single day at different times. For preharvest intervention, irrigation water was exposed to UV, and for postharvest intervention-contaminated sprouts were subjected to a chlorine wash and UV light. Harvested samples were disinfected with ethanol and AgNO3 to differentiate surface-associate pathogens from the internalized ones. The internalized Salmonella Typhimurium in each set was quantified using the plate count method. Internalized Salmonella Typhimurium was detected at levels of 2.0 to 5.1 log CFU/g under all conditions. Continuous exposure to contaminated water during the entire period generated significantly higher levels of Salmonella Typhimurium internalization than sets receiving contaminated water for only a single day (P < 0.05). Preintervention methods lowered the level of internalized Salmonella by 1.84 log CFU/g (P < 0.05), whereas postintervention methods were ineffective in eliminating internalized pathogens. Preintervention did not completely inactivate bacteria in sprouts and demonstrated that the remaining Salmonella Typhimurium in water became more resistant to UV. Because postharvest intervention methods are ineffective, proper procedures for maintaining clean irrigation water must be followed

  10. A review of phytochemistry, metabolite changes, and medicinal uses of the common food mung bean and its sprouts (Vigna radiata)

    PubMed Central

    2014-01-01

    The seeds and sprouts of mung bean (Vigna radiata), a common food, contain abundant nutrients with biological activities. This review provides insight into the nutritional value of mung beans and its sprouts, discussing chemical constituents that have been isolated in the past few decades, such as flavonoids, phenolic acids, organic acids, amino acids, carbohydrates, and lipids. Moreover, we also summarize dynamic changes in metabolites during the sprouting process and related biological activities, including antioxidant, antimicrobial, anti-inflammatory, antidiabetic, antihypertensive, lipid metabolism accommodation, antihypertensive, and antitumor effects, etc., with the goal of providing scientific evidence for better application of this commonly used food as a medicine. PMID:24438453

  11. Development of a method for the analysis of four plant growth regulators (PGRs) residues in soybean sprouts and mung bean sprouts by liquid chromatography-tandem mass spectrometry.

    PubMed

    Zhang, Fengzu; Zhao, Pengyue; Shan, Weili; Gong, Yong; Jian, Qiu; Pan, Canping

    2012-09-01

    A method has been developed for the simultaneous determination of four plant growth regulators (PGRs) residues in soybean sprouts and mung bean sprouts. The sample preparation procedure was based on a QuEChERS method. The method showed excellent linearity (r(2) ≥ 0.9985) and precision (RSDs ≤ 13.0%). Average recoveries of four PGRs ranged between 74.9% and 106.3% at spiking levels 0.05, 0.5 and 1 mg kg(-1). The LODs and LOQs were in the ranges of 0.27-9.3 μg kg(-1) and 0.90-31 μg kg(-1), respectively. The procedure was applied to 18 bean sprout samples, and benzyladenine was found in some of the analyzed samples.

  12. A Winter Sprout Garden.

    ERIC Educational Resources Information Center

    Kim, Hy

    1985-01-01

    Illustrates a method by which individual students or small groups can make a compact, self-sufficient system supplying all the growth needs for bean sprouts. Outlines several activities that can be completed while the bean sprouts are growing. (DH)

  13. Role of bacteria isolates in the spoilage of fermented African oil bean seed ugba.

    PubMed

    Nwamaka, Nwagu Tochukwu; Chike, Amadi; Obiajulu, Alaekwe

    2010-05-15

    Study was carried out to determine the spoilage association of traditionally fermented ugba, product of African oil bean seed. Samples were collected from three markets within Enugu metropolis in Eastern Nigeria. Microbial population of ugba was isolated, characterized and identified. Effect of time on product quality, total viable cell count and individual growth pattern of isolates was evaluated. Microorganisms isolated were Proteus sp., Klebsiella sp., Staphylococcus epidermidis, E. coli, Bacillus licheniformis and Bacillus subtilis. Initial viable cell count increased from 4.6 x 10(8) -6.2 x 10(8), 6.0 x 10(9) -6.9 x 10(9) and 3.9 x 10(8) -5 x 10(8) cfu g(-1) by the 4th day for samples from Mayor, Kenyatta and Garki markets, respectively. Organoleptic changes in texture and colour were seen to be a factor of time of storage. A decline in growth of Proteus sp., E. coli, Klebsiella sp. and S. epidermidis by the 4th day of storage was observed for all samples. Viable cells of B. licheniformis increased from 6.1 x 10(7) -17.7 x 10(7) cfu g(-1), 13.9 x 10(8) -20.0 x 10(8) and 8.7 x 10(7) -15.5 x 10(7) by the 4th day of storage for samples from Mayor, Kenyatta and Garki markets respectively. Growth of B. subtilis increased from 9.2 x 10(7) -19.9 x 10(7), 14.9 x 10(8) -21.2 x 10(8) and 11.5 x 10(7) -17.2 x 10(7) cfu g(-1) for samples from Mayor, Kenyatta and Garki markets respectively. Our results indicate that ugba spoilage is primarily a result of the continued activity of African oil bean seed fermentative organisms B. subtilis and B. licheniformis.

  14. Irradiation to kill Escherichia coli O157:H7 and Salmonella on ready-to-eat radish and mung bean sprouts.

    PubMed

    Bari, M L; Al-Haq, Muhammad Imran; Kawasaki, T; Nakauma, M; Todoriki, S; Kawamoto, S; Isshikii, K

    2004-10-01

    A study was carried out to evaluate the effectiveness of ionizing radiation in eliminating Escherichia coli O157:H7 and Salmonella on commercial ready-to-eat radish and mung bean sprouts and to assess the chemical and physical quality of these sprouts. The use of ionizing radiation was investigated as a means of reducing or totally inactivating these pathogens, if present, on the sprouts. Treatment of mung bean and radish sprouts with a dose of 1.5 and 2.0 kGy, respectively, significantly reduced E. coli O157:H7 and Salmonella to nondetectable limits. The total vitamin C content was gradually reduced with the increase in irradiation dose (P < 0.0001). However, the effect of storage interval on the loss of vitamin C was nonsignificant for radish sprouts and significant for mung bean sprouts (P < 0.04). The color, firmness, and overall visual quality of the tested sprouts were acceptable when effective doses were applied to both radish and mung bean sprouts. Therefore, ionizing radiation could be useful in reducing the population of pathogens on sprouts and yet retain acceptable quality parameters.

  15. Effects of ultraviolet irradiation, pulsed electric field, hot water and ethanol vapours treatment on functional properties of mung bean sprouts.

    PubMed

    Goyal, Ankit; Siddiqui, Saleem; Upadhyay, Neelam; Soni, Jyoti

    2014-04-01

    The present investigation was conducted with the objective to study the effects of various treatments and storage conditions on ascorbic acid, total phenols, antioxidant activity and polyphenol oxidase activity of mung bean sprouts. The sprouts subjected to various treatments viz., pulsed electric field (PEF) (10,000 V for 10 s), hot water dip (HWD) (50 °C for 2 min), ethanol vapours (1 h) and UV-Irradiation (10 kJm(-2) in laminar flow chamber for 1 h); and then stored at room (25 ± 1 °C) and low (7 ± 1 °C) temperature conditions. The sprouts were analyzed regularly at 24 h interval till end of shelf life. Different treatments given to sprouts resulted in differential effect on various parameters. The ascorbic acid, total phenols and antioxidant activity were highest in ethanol vapours treated sprouts. There was a general decrease in polyphenol oxidase activity by various treatments. During storage ascorbic acid, total phenols and antioxidant activity of sprouts first increased and then decreased significantly, however, for polyphenol oxidase activity a progressive increase with increase in storage period was observed. The trends were similar at room and low temperature storage conditions. Thus, it can be concluded that the ethanol vapours significantly improved the ascorbic acid content, total phenols and antioxidant activity of mung bean sprouts, both at room as well as low temperature conditions of storage. PMID:24741164

  16. Effects of different media on the enrichment of low numbers of Shiga toxin-producing Escherichia coli in mung bean sprouts and on the development of the sprout microbiome.

    PubMed

    Margot, H; Tasara, T; Zwietering, M H; Joosten, H; Stephan, R

    2016-09-01

    Sprouted seeds have been implicated in a number of serious outbreaks caused by Salmonella and Shiga toxin-producing Escherichia coli. Sprouts pose a very complex challenge to bacterial pathogen enrichment and detection since they naturally contain high levels of background microflora including members of the Enterobacteriaceae. As such, the currently used method cannot ensure reliable detection of STEC in sprouts. In this study, we compared different media for the enrichment of Enterobacteriaceae in their ability to promote the growth of stressed STEC at 37°C and 42°C. Mung bean sprouts were spiked with low levels of STEC and their growth was recorded over time. In addition, the microbiome of mung bean sprouts was analysed before and after enrichment. Our results indicate that the growth of dry-stressed STEC is comparable in all of the tested enrichment media except for mTSB+Novobiocin and not influenced by the incubation temperature. Low levels of STEC spiked into the sprouts resuspended in media only grew to levels of around 4logcfu/ml during enrichment, which could reduce the probability of detection. Proteobacteria was the dominant phylum detected within the microbiome of non-enriched mung bean sprouts. During enrichment in EE-broth, Proteobacteria remained the most abundant phylum. In contrast, during enrichment in BPW the relative abundance of Proteobacteria decreased whereas Firmicutes increased when compared to the non-enriched mung bean sprout microbiome. The microbiome composition was not significantly influenced by the incubation temperature during enrichment in both BPW and EE-broth. This is the first study to examine the microbiome on sprouted mung bean seeds during BPW and EE enrichment and relates the bacterial community composition changes to the enrichment of pathogens.

  17. Simultaneous determination of plant growth regulator and pesticides in bean sprouts by liquid chromatography-tandem mass spectrometry.

    PubMed

    Kim, Kwang-Gon; Park, Duck-Woong; Kang, Gyung-Ri; Kim, Tae-Sun; Yang, Yongshik; Moon, Su-Jin; Choi, Eun-Ah; Ha, Dong-Ryong; Kim, Eun-Sun; Cho, Bae-Sik

    2016-10-01

    A simple and sensitive analytical method based on QuEChERS approach using liquid chromatography tandem mass spectrometry was developed and validated for the determination of 6-benzylaminopurine, carbendazim and thiabendazole in bean sprouts. Sodium chloride and sodium acetate were used for salting-out step and magnesium sulfate for clean-up. The validation of optimized method was satisfactory with recoveries, between 89.5% and 103.2% for the three compounds, and relative standard deviation (RSD) values less than 3.3% at 20 and 40ng/g fortification levels (n=5). Limit of detection (LOD) and limit of quantification (LOQ) was 2.1-3.7ng/g and 6.3-11.1ng/g, respectively. Monitoring of 126 bean sprout samples collected from local markets was performed to verify the adaptability in real samples. No pesticides were detected but 6-benzylaminopurine was found in 3 samples at the level of 15-20ng/g. The optimized method should be applicable for monitoring of 6-benzylaminopurine, carbendazim and thiabendazole in bean sprouts in short time. PMID:27132845

  18. Growth of healthy and sanitizer-injured Salmonella cells on mung bean sprouts in different commercial enrichment broths.

    PubMed

    Zheng, Qianwang; Mikš-Krajnik, Marta; D'Souza, Craig; Yang, Yishan; Heo, Da-Jeong; Kim, Si-Kyung; Lee, Seung-Cheol; Yuk, Hyun-Gyun

    2015-12-01

    The ability of nine commercial broths to enrich healthy and 90% sanitizer-injured Salmonella Typhimurium and Salmonella cocktail on mung bean sprouts was evaluated to select an optimum broth for detection. Results showed that S. Typhimurium multiplied faster and reached a higher population in buffered peptone water (BPW), Salmonella AD media (AD) and ONE broth-Salmonella (OB), compared with other broths. Healthy and 90% sanitizer-injured Salmonella at low concentrations increased by 4.0 log CFU/ml in these three broths. However, no Salmonella growth was observed in lactose broth (LB). Further investigation showed that during incubation, pH of LB dropped from 6.7 to 4.2, due to production of lactic (66 mM) and acetic acids (62 mM) by lactic acid bacteria that were identified as dominant microbiota in bean sprouts. Though no cell membrane damage was detected by propidium monoazide combined with real-time PCR, it was found that LB inhibited Salmonella growth, especially from low inoculum levels. This study suggests that in consideration of effectiveness and cost, BPW would be a suitable enrichment broth to use for isolating and detecting Salmonella on mung bean sprouts, while using LB might cause false negative results in Salmonella detection by either PCR or standard cultural method. PMID:26338131

  19. Growth of healthy and sanitizer-injured Salmonella cells on mung bean sprouts in different commercial enrichment broths.

    PubMed

    Zheng, Qianwang; Mikš-Krajnik, Marta; D'Souza, Craig; Yang, Yishan; Heo, Da-Jeong; Kim, Si-Kyung; Lee, Seung-Cheol; Yuk, Hyun-Gyun

    2015-12-01

    The ability of nine commercial broths to enrich healthy and 90% sanitizer-injured Salmonella Typhimurium and Salmonella cocktail on mung bean sprouts was evaluated to select an optimum broth for detection. Results showed that S. Typhimurium multiplied faster and reached a higher population in buffered peptone water (BPW), Salmonella AD media (AD) and ONE broth-Salmonella (OB), compared with other broths. Healthy and 90% sanitizer-injured Salmonella at low concentrations increased by 4.0 log CFU/ml in these three broths. However, no Salmonella growth was observed in lactose broth (LB). Further investigation showed that during incubation, pH of LB dropped from 6.7 to 4.2, due to production of lactic (66 mM) and acetic acids (62 mM) by lactic acid bacteria that were identified as dominant microbiota in bean sprouts. Though no cell membrane damage was detected by propidium monoazide combined with real-time PCR, it was found that LB inhibited Salmonella growth, especially from low inoculum levels. This study suggests that in consideration of effectiveness and cost, BPW would be a suitable enrichment broth to use for isolating and detecting Salmonella on mung bean sprouts, while using LB might cause false negative results in Salmonella detection by either PCR or standard cultural method.

  20. Amino acid profiles after sprouting, autoclaving, and lactic acid fermentation of finger millet (Eleusine coracan) and kidney beans (Phaseolus vulgaris L.).

    PubMed

    Mbithi-Mwikya, S; Ooghe, W; Van Camp, J; Ngundi, D; Huyghebaert, A

    2000-08-01

    Seeds of finger millet (Eleucine coracan (L.) Gaertner) and kidney beans (Phaseolus vulgaris L.) were sprouted, autoclaved, and fermented during the processing of a weaning (complementary) food for children. Relative changes in individual amino acids with processing were evaluated. Finger millet and kidney beans both showed a good percentage of essential to total amino acids, with 44. 2-44.9% in finger millet and 44.2-45.1% in kidney beans, when compared to 33.9% for the FAO/WHO reference protein for 2-5 year old children. Sprouting resulted in a significant decrease in lysine in kidney beans. Autoclaving caused significant decreases in histidine, while fermentation significantly decreased phenylalanine and increased tryptophan in finger millet. The leucine-to-lysine ratio, which is an indicator of the pellagragenic character of a protein, was significantly improved in finger millet by both sprouting and fermentation.

  1. Amino acid profiles after sprouting, autoclaving, and lactic acid fermentation of finger millet (Eleusine coracan) and kidney beans (Phaseolus vulgaris L.).

    PubMed

    Mbithi-Mwikya, S; Ooghe, W; Van Camp, J; Ngundi, D; Huyghebaert, A

    2000-08-01

    Seeds of finger millet (Eleucine coracan (L.) Gaertner) and kidney beans (Phaseolus vulgaris L.) were sprouted, autoclaved, and fermented during the processing of a weaning (complementary) food for children. Relative changes in individual amino acids with processing were evaluated. Finger millet and kidney beans both showed a good percentage of essential to total amino acids, with 44. 2-44.9% in finger millet and 44.2-45.1% in kidney beans, when compared to 33.9% for the FAO/WHO reference protein for 2-5 year old children. Sprouting resulted in a significant decrease in lysine in kidney beans. Autoclaving caused significant decreases in histidine, while fermentation significantly decreased phenylalanine and increased tryptophan in finger millet. The leucine-to-lysine ratio, which is an indicator of the pellagragenic character of a protein, was significantly improved in finger millet by both sprouting and fermentation. PMID:10956072

  2. Evaluation and control of the risk of food borne pathogens and spoilage bacteria present in “Awa-Uirou”, a sticky rice cake containing sweet red bean paste

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The potential for growth of food poisoning or spoilage bacteria in “Awa-Uirou”, a sticky rice cake containing sweet red bean paste was evaluated. The water activity (aw 0.92) was in the range suitable for the growth of Staphylococcus aureus, Bacillus cereus and Bacillus subtilis. The viable cell cou...

  3. Pulsed light decontamination of endive salad and mung bean sprouts and impact on color and respiration activity.

    PubMed

    Kramer, B; Wunderlich, J; Muranyi, P

    2015-02-01

    The objective of this study was the determination of the efficiency of pulsed light (PL) treatments for the decontamination of endive salad and mung bean sprouts, as well as the assessment of quality changes in relation to discoloration and alteration of respiration activity. Produce samples were artificially inoculated with two bacterial test strains Escherichia coli (DSM 498) and Listeria innocua (DSM 20649) and exposed to PL at different energy doses. The inactivation efficiency with regard to the naturally occurring microbiota was also investigated. Besides microbiological investigations, color changes were determined as well as the produce respiration during chilled storage. The results indicated that inactivation of more than 2 log was possible with one flash in the case of fresh-cut salad, while the reduction on mung bean sprouts was limited to approximately 1.6 log with one flash, irrespective if the natural flora or inoculated E. coli or L. innocua were considered. The UV part of the PL proved to be exclusively responsible for the inactivation of microorganisms. Significant lower levels of microbial counts of treated compared with untreated samples were maintained for up to 6 days. In the case of endive salad, a dose-dependent progressive discoloration and increase in respiration was diminished by applying optical bandpass filters, which only slightly affected the inactivation efficiency. In contrast, PL treatments showed a positive effect on color and general appearance of mung bean sprouts, while the respiration was almost unaffected. However, care must be taken with regard to efficiency-limiting matrix effects and impact on food quality. These aspects have to be assessed for each treated product. The integration of PL in industrial food processing plants could be an alternative way to improve the microbial quality of fresh produce, and therefore have a positive impact on public health by reducing the risk of contaminations with pathogenic bacteria.

  4. Detection and differentiation of foodborne pathogenic bacteria in mung bean sprouts using field deployable label-free SERS devices.

    PubMed

    Wu, Xiaomeng; Xu, Chao; Tripp, Ralph A; Huang, Yao-wen; Zhao, Yiping

    2013-05-21

    Vancomycin functionalized silver nanorod arrays substrates were used to obtain the surface enhanced Raman scattering (SERS) signals of six foodborne pathogenic bacteria in mung bean sprouts samples using both a portable and a handheld Raman system. The silver nanorod arrays substrates were optimized to facilitate quantitative, rapid, and sensitive detection of Salmonella enterica serotype Anatum, Salmonella enterica serotype Cubana, Salmonella enterica serotype Stanley, Salmonella enteritidis, Escherichia coli O157:H7, and Staphylococcus epidermidis. Substrate optimization was achieved by varying the nanorod length and vancomycin incubation concentration. By combining these substrates with a two-step filtration process we found that the foodborne pathogenic bacteria used in this study can be identified in mung bean sprouts with a limit of detection as low as 100 CFU ml(-1) in less than 4 h using both portable and handheld Raman systems. The results show that SERS spectra can be used to differentiate between bacterial species and serotypes when chemometric methods are employed. The low detection limit and rapid detection time of this biosensing platform for foodborne pathogenic bacteria could be a valuable field detection method for the fresh produce and food processing industries.

  5. Quantification of the In Vitro Radiosensitivity of Mung Bean Sprout Elongation to 6MV X-Ray: A Revised Target Model Study

    PubMed Central

    Wang, Tzu Hwei; Kittipayak, Samrit; Lin, Yu Ting; Lin, Cheng Hsun; Pan, Lung Kwang

    2015-01-01

    In this study, a revised target model for quantifying the in vitro radiosensitivity of mung bean sprout elongation to 6-MV X-rays was developed. The revised target model, which incorporated the Poisson prediction for a low probability of success, provided theoretical estimates that were highly consistent with the actual data measured in this study. The revised target model correlated different in vitro radiosensitivities to various effective target volumes and was successfully confirmed by exposing mung beans in various elongation states to various doses of 6-MV X-rays. For the experiment, 5,000 fresh mung beans were randomly distributed into 100 petri dishes, which were randomly divided into ten groups. Each group received an initial watering at a different time point prior to X-ray exposure, resulting in different effective target volumes. The bean sprouts were measured 70 hr after X-ray exposure, and the average length of the bean sprouts in each group was recorded as an index of the mung bean in vitro radiosensitivity. Mung beans that received an initial watering either six or sixteen hours before X-ray exposure had the shortest sprout length, indicating that the maximum effective target volume was formed within that specific time period. The revised target model could be also expanded to interpret the “two-hit” model of target theory, although the experimental data supported the “one-hit” model. If the “two-hit” model was sustained, theoretically, the target size would be 2.14 times larger than its original size to produce the same results. PMID:26053016

  6. Evaluation of real-time PCR coupled with immunomagnetic separation or centrifugation for the detection of healthy and sanitizer-injured Salmonella spp. on mung bean sprouts.

    PubMed

    Zheng, Qianwang; Mikš-Krajnik, Marta; Yang, Yishan; Lee, Sang-Myun; Lee, Seung-Cheol; Yuk, Hyun-Gyun

    2016-04-01

    Fresh mung bean sprouts have been identified as a source of many Salmonella outbreaks worldwide. The aim of this study was to develop a rapid and accurate detection methodology for low levels of healthy and sanitizer-injured Salmonella on mung bean sprouts using real-time PCR coupled with either immunomagnetic separation (PCR-IMS) or centrifugation (PCR-cen). Initially, three parameters of IMS; specificity/sensitivity, bacterial concentration and bead incubation time were optimized. Secondly, limit of detection (LOD) was determined for the optimized PCR-IMS and PCR-cen. These two methods were compared against PCR alone (PCR) and the standard culture method (ISO) for their ability to detect Salmonella using inoculated and uninoculated sprouts. Under optimum IMS conditions (10(5)CFU/ml for 30 min), capture efficiency of Salmonella in sprout suspensions was lower than 40%, most probably due to the non-specific binding of the background microbiota. PCR-IMS and PCR-cen had a similar LOD at 10(3)CFU/ml, which was one log unit lower than PCR. Enrichment of 10h was sufficient to detect 100% of the inoculated sprouts with both PCR-IMS and PCR-cen, which was significantly faster compared to PCR and the ISO method. Moreover, the validation study using uninoculated sprouts revealed that PCR-IMS and PCR-cen were equally effective on Salmonella detection, showing 98.3% accuracy. These results suggest that PCR-cen would be the effective and less costly method for the detection of both healthy and sanitizer-injured Salmonella on mung bean sprouts. PMID:26848949

  7. Evaluation of real-time PCR coupled with immunomagnetic separation or centrifugation for the detection of healthy and sanitizer-injured Salmonella spp. on mung bean sprouts.

    PubMed

    Zheng, Qianwang; Mikš-Krajnik, Marta; Yang, Yishan; Lee, Sang-Myun; Lee, Seung-Cheol; Yuk, Hyun-Gyun

    2016-04-01

    Fresh mung bean sprouts have been identified as a source of many Salmonella outbreaks worldwide. The aim of this study was to develop a rapid and accurate detection methodology for low levels of healthy and sanitizer-injured Salmonella on mung bean sprouts using real-time PCR coupled with either immunomagnetic separation (PCR-IMS) or centrifugation (PCR-cen). Initially, three parameters of IMS; specificity/sensitivity, bacterial concentration and bead incubation time were optimized. Secondly, limit of detection (LOD) was determined for the optimized PCR-IMS and PCR-cen. These two methods were compared against PCR alone (PCR) and the standard culture method (ISO) for their ability to detect Salmonella using inoculated and uninoculated sprouts. Under optimum IMS conditions (10(5)CFU/ml for 30 min), capture efficiency of Salmonella in sprout suspensions was lower than 40%, most probably due to the non-specific binding of the background microbiota. PCR-IMS and PCR-cen had a similar LOD at 10(3)CFU/ml, which was one log unit lower than PCR. Enrichment of 10h was sufficient to detect 100% of the inoculated sprouts with both PCR-IMS and PCR-cen, which was significantly faster compared to PCR and the ISO method. Moreover, the validation study using uninoculated sprouts revealed that PCR-IMS and PCR-cen were equally effective on Salmonella detection, showing 98.3% accuracy. These results suggest that PCR-cen would be the effective and less costly method for the detection of both healthy and sanitizer-injured Salmonella on mung bean sprouts.

  8. Novel molecular, cytotoxical, and immunological study on promising and selective anticancer activity of Mung bean sprouts

    PubMed Central

    2012-01-01

    Background The anticancer and immunomodulatory activity of mung bean sprouts (MBS) and the underlying mechanisms against human cervical and hepatocarcinoma cancer cells were explored. Methods MBS cytotoxicity and MBS-induced anticancer cytokines, TNF-α and IFN-β from cancer cells, and immunological cytokines, IL-4, IFN-γ, and IL-10 from peripheral mononuclear cells (PMNC) were assessed by MTS and ELISA assays. Apoptotic cells were investigated by flow cytometry. The expression level of apoptotic genes (Bax, BCL-2, Capsases 7–9) and cell cycle regulatory genes (cyclin D, E, and A) and tumor suppressor proteins (p27, p21, and p53) was assessed by real-time qPCR in the cancer cells treated with extract IC50. Results The cytotoxicity on normal human cells was significantly different from HeLa and HepG2 cells, 163.97 ± 5.73, 13.3 ± 0.89, and 14.04 ± 1.5 mg/ml, respectively. The selectivity index (SI) was 12.44 ± 0.83 for HeLa and 11.94 ± 1.2 for HepG2 cells. Increased levels of TNF-α and IFN-β were observed in the treated HeLa and HepG2 culture supernatants when compared with untreated cells. MBS extract was shown to be an immunopolarizing agent by inducing IFNγ and inhibiting IL-4 production by PBMC; this leads to triggering of CMI and cellular cytotoxicity. The extract induced apoptosis, in a dose and time dependent manner, in treated HeLa and HepG2, but not in untreated, cells (P < 0.05). The treatment significantly induced cell cycle arrest in G0/G1 in HeLa cells. The percentage of cells in G0/G1 phase of the treated HeLa cells increased from 62.87 ± 2.1%, in untreated cells, to 80.48 ± 2.97%. Interestingly, MBS IC50 induced the expression of apoptosis and tumor suppressor related genes in both HeLa and HepG2 cells. MBS extract succeeded in inducing cdk-inhibitors, p21, p53, and p27 in HeLa cells while it induced only p53 in HepG2 cells (P < 0.05). This is a clue for the cell type- specific interaction of the studied extract. These proteins inhibit

  9. Biological effect of audible sound control on mung bean (Vigna radiate) sprout.

    PubMed

    Cai, W; He, H; Zhu, S; Wang, N

    2014-01-01

    Audible sound (20-20000 Hz) widely exists in natural world. However, the interaction between audible sound and the growth of plants is usually neglected in biophysics research. Not much effort has been put forth in studying the relation of plant and audible sound. In this work, the effect of audible sound on germination and growth of mung bean (Vigna radiate) was studied under laboratory condition. Audible sound ranging 1000-1500 Hz, 1500-2000 Hz, and 2000-2500 Hz and intensities [80 dB (A), 90 dB (A), 100 dB (A)] were used to stimulate mung bean for 72 hours. The growth of mung bean was evaluated in terms of mean germination time, total length, and total fresh weight. Experimental results indicated that the sound wave can reduce the germination period of mung bean and the mung bean under treatments of sound with intensity around 90 dB and frequency around 2000 Hz and significant increase in growth. Audible sound treatment can promote the growth of mung bean differently for distinct frequency and intensity. The study provides us with a way to understand the effects and rules of sound field on plant growth and a new way to improve the production of mung bean.

  10. Biological Effect of Audible Sound Control on Mung Bean (Vigna radiate) Sprout

    PubMed Central

    Cai, W.; He, H.; Zhu, S.; Wang, N.

    2014-01-01

    Audible sound (20–20000 Hz) widely exists in natural world. However, the interaction between audible sound and the growth of plants is usually neglected in biophysics research. Not much effort has been put forth in studying the relation of plant and audible sound. In this work, the effect of audible sound on germination and growth of mung bean (Vigna radiate) was studied under laboratory condition. Audible sound ranging 1000–1500 Hz, 1500–2000 Hz, and 2000–2500 Hz and intensities [80 dB (A), 90 dB (A), 100 dB (A)] were used to stimulate mung bean for 72 hours. The growth of mung bean was evaluated in terms of mean germination time, total length, and total fresh weight. Experimental results indicated that the sound wave can reduce the germination period of mung bean and the mung bean under treatments of sound with intensity around 90 dB and frequency around 2000 Hz and significant increase in growth. Audible sound treatment can promote the growth of mung bean differently for distinct frequency and intensity. The study provides us with a way to understand the effects and rules of sound field on plant growth and a new way to improve the production of mung bean. PMID:25170517

  11. Biological effect of audible sound control on mung bean (Vigna radiate) sprout.

    PubMed

    Cai, W; He, H; Zhu, S; Wang, N

    2014-01-01

    Audible sound (20-20000 Hz) widely exists in natural world. However, the interaction between audible sound and the growth of plants is usually neglected in biophysics research. Not much effort has been put forth in studying the relation of plant and audible sound. In this work, the effect of audible sound on germination and growth of mung bean (Vigna radiate) was studied under laboratory condition. Audible sound ranging 1000-1500 Hz, 1500-2000 Hz, and 2000-2500 Hz and intensities [80 dB (A), 90 dB (A), 100 dB (A)] were used to stimulate mung bean for 72 hours. The growth of mung bean was evaluated in terms of mean germination time, total length, and total fresh weight. Experimental results indicated that the sound wave can reduce the germination period of mung bean and the mung bean under treatments of sound with intensity around 90 dB and frequency around 2000 Hz and significant increase in growth. Audible sound treatment can promote the growth of mung bean differently for distinct frequency and intensity. The study provides us with a way to understand the effects and rules of sound field on plant growth and a new way to improve the production of mung bean. PMID:25170517

  12. Effect of chemical stress on germination of cv Dalia bean (Phaseolus vularis L.) as an alternative to increase antioxidant and nutraceutical compounds in sprouts.

    PubMed

    Mendoza-Sánchez, Magdalena; Guevara-González, Ramón G; Castaño-Tostado, Eduardo; Mercado-Silva, Edmundo M; Acosta-Gallegos, Jorge A; Rocha-Guzmán, Nuria E; Reynoso-Camacho, Rosalía

    2016-12-01

    The aim of this study was to determine the effect of chitosan (CH), salicylic acid (SA) and hydrogen peroxide (H2O2) at different concentrations on the antinutritional and nutraceutical content, as well as the antioxidant capacity of bean sprouts (cv Dalia). All elicitors at medium and high concentrations reduced the antinutritional content of lectins (48%), trypsin inhibitor (57%), amylase inhibitor (49%) and phytic acid (56%). Sprouts treated with CH, SA and H2O2 (7μM; 1 and 2mM, and 30mM respectively) increased the content of phenolic compounds (1.8-fold), total flavonoids (3-fold), saponins (1.8-fold) and antioxidant capacity (37%). Furthermore, the UPLC-ESI-MS/MS analysis showed an increase of several nutraceutical compounds in bean sprouts treated with SA such as coumaric (8.5-fold), salicylic (115-fold), gallic (25-fold) and caffeic (1.7-fold) acids, as well as epigallocatechin (63-fold), rutin (41-fold) and quercetin (16.6-fold) flavonoids. The application of elicitors in bean seed during sprouting enhances their nutraceutical properties.

  13. Effect of chemical stress on germination of cv Dalia bean (Phaseolus vularis L.) as an alternative to increase antioxidant and nutraceutical compounds in sprouts.

    PubMed

    Mendoza-Sánchez, Magdalena; Guevara-González, Ramón G; Castaño-Tostado, Eduardo; Mercado-Silva, Edmundo M; Acosta-Gallegos, Jorge A; Rocha-Guzmán, Nuria E; Reynoso-Camacho, Rosalía

    2016-12-01

    The aim of this study was to determine the effect of chitosan (CH), salicylic acid (SA) and hydrogen peroxide (H2O2) at different concentrations on the antinutritional and nutraceutical content, as well as the antioxidant capacity of bean sprouts (cv Dalia). All elicitors at medium and high concentrations reduced the antinutritional content of lectins (48%), trypsin inhibitor (57%), amylase inhibitor (49%) and phytic acid (56%). Sprouts treated with CH, SA and H2O2 (7μM; 1 and 2mM, and 30mM respectively) increased the content of phenolic compounds (1.8-fold), total flavonoids (3-fold), saponins (1.8-fold) and antioxidant capacity (37%). Furthermore, the UPLC-ESI-MS/MS analysis showed an increase of several nutraceutical compounds in bean sprouts treated with SA such as coumaric (8.5-fold), salicylic (115-fold), gallic (25-fold) and caffeic (1.7-fold) acids, as well as epigallocatechin (63-fold), rutin (41-fold) and quercetin (16.6-fold) flavonoids. The application of elicitors in bean seed during sprouting enhances their nutraceutical properties. PMID:27374516

  14. Effects of ultraviolet irradiation, pulsed electric field, hot water dip and ethanol vapours treatment on keeping and sensory quality of mung bean (Vigna radiata L. Wilczek) sprouts.

    PubMed

    Goyal, Ankit; Siddiqui, Saleem

    2014-10-01

    The objective of this research work was to evaluate the effects of UV- irradiation, pulsed electric field (PEF), hot water dip (HWD) and ethanol vapours on the quality and storage life of mung bean sprouts (Vigna radiata L. Wilczek). The sprouts were subjected to various treatments viz., UV-Irradiation (10 kJm(-2) in laminar flow chamber for 1 h), PEF (10,000 V for 10s), HWD (50 °C for 2 min) and ethanol vapours (1 h); and then stored in thermocol cups wrapped with perforated cling films at room (25 ± 1 °C) and low (7 ± 1 °C) temperature conditions. The sprouts were analyzed regularly at 24 h interval for sprout length, sprout weight, total soluble solids (TSS), titratable acidity, non-enzymatic browning, total plate count and overall acceptability. Sprout length and weight increased during storage. There was no significant effect of various treatments on sprout length and weight, except in ethanol treatment, where suppression was observed. HWD showed higher TSS and acidity than that of control. The least browning was observed in ethanol treatment. The total plate count was not significantly affected by various treatments. Overall acceptability under various treatments decreased during storage period both at room and low temperature. Hot water and ethanol vapour treated sprouts showed higher acceptability than other treatments. However, the acceptability scores for sprouts remained within the acceptable range (≥6) up to 72 h at room temperature and 120 h at low temperature conditions. PMID:25328209

  15. Effect of germination and autoclaving of sprouted finger millet and kidney beans on cyanide content.

    PubMed

    Chove, Bernard E; Mamiro, Peter R S

    2010-10-01

    Cyanide contents of locally purchased brown finger millet (Eleusine corocana L. Gaertner) and brown speckled kidney bean seeds (Phaseolus vulgaries var. Rose Coco) were determined using raw, germinated and autoclaved samples. The aim was to establish the extent of cyanide content increase resulting from the germination process and the effectiveness of the autoclaving process on the reduction of cyanide levels in the samples, for safety considerations. Autoclaving was carried out at 121degree C for 20 minutes. It was found that germination increased the cyanide content by 2.11 to 2.14 fold in finger millet for laboratory processed samples. In the case of kidney beans the increment was 1.76 to 1.77 fold for laboratory samples. The increments for field processed samples were in the same range as those for laboratory samples. Autoclaving reduced the cyanide content to between 61.8 and 65.9 % of the original raw contents for finger millet and between 56.6 to 57.8% in the case of kidney beans. The corresponding reductions for field samples were also found to be within the same ranges as the laboratory processed samples. It was concluded that autoclaving significantly reduced the cyanide levels in germinated finger millet and kidney beans.

  16. Effect of germination and autoclaving of sprouted finger millet and kidney beans on cyanide content.

    PubMed

    Chove, Bernard E; Mamiro, Peter R S

    2010-10-01

    Cyanide contents of locally purchased brown finger millet (Eleusine corocana L. Gaertner) and brown speckled kidney bean seeds (Phaseolus vulgaries var. Rose Coco) were determined using raw, germinated and autoclaved samples. The aim was to establish the extent of cyanide content increase resulting from the germination process and the effectiveness of the autoclaving process on the reduction of cyanide levels in the samples, for safety considerations. Autoclaving was carried out at 121degree C for 20 minutes. It was found that germination increased the cyanide content by 2.11 to 2.14 fold in finger millet for laboratory processed samples. In the case of kidney beans the increment was 1.76 to 1.77 fold for laboratory samples. The increments for field processed samples were in the same range as those for laboratory samples. Autoclaving reduced the cyanide content to between 61.8 and 65.9 % of the original raw contents for finger millet and between 56.6 to 57.8% in the case of kidney beans. The corresponding reductions for field samples were also found to be within the same ranges as the laboratory processed samples. It was concluded that autoclaving significantly reduced the cyanide levels in germinated finger millet and kidney beans. PMID:24409633

  17. Total chemically available (free and intrachain) lysine and furosine in pea, bean, and lentil sprouts.

    PubMed

    Rodríguez, Carmen; Frías, Juana; Vidal-Valverde, Concepción; Hernández, Amelia

    2007-12-12

    The effect of the germination of peas, beans, and lentils under differing conditions of illumination for different times on parameters linked to the Maillard reaction (chemically available free and intrachain lysine, lysine availability, and furosine) was evaluated. The chemically available free lysine content in the raw seeds of the three legumes was quite small compared to the chemically available intrachain lysine content, and furosine was detectable only in the beans and the lentils. The effect of germination was to increase lysine availability compared with levels in the raw seeds in all of the germinated samples, the smallest increase taking place in the lentils. In addition, furosine became detectable in all of the germinated samples. Quantities varied depending on the germination conditions but in all cases were higher than the quantities observed in the raw seeds. Linear correlations were observed to exist between some of the parameters considered in the three legumes tested.

  18. Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157:H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts.

    PubMed

    Neo, Shan Yu; Lim, Pei Yan; Phua, Li Kai; Khoo, Gek Hoon; Kim, Su-Jung; Lee, Seung-Cheol; Yuk, Hyun-Gyun

    2013-12-01

    Sprouts-related outbreaks have risen due to increased raw sprouts consumption. To minimize such cases, chemical sanitations are applied. While chlorine is commonly used, concerns with its effectiveness and health implication have prompted researchers to seek alternatives. Peroxyacetic acid (PAA) has shown efficacy in inactivating foodborne pathogens on fresh vegetables, and hence could be considered as an alternative. Thus, the objective of this study was to compare the efficacy of chlorine and PAA in inactivating Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., and natural microflora on mung bean sprouts. Resistance of non- and acid-adapted pathogens to these sanitizer treatments was also evaluated. Un-inoculated and inoculated sprouts were treated with chlorine at 106, 130 and 170 ppm and PAA at 25, 51 and 70 ppm for 90 and 180 s at room temperature. Overall, the greater log reductions were obtained with the increase in the sanitizer concentration. For 180 s, chlorine treatment at 170 ppm reduced 2.0, 1.3, 1.5, 0.9-logs and PAA treatment at 70 ppm resulted in 2.3, 1.8, 2.1, 1.1-log reductions for non-adapted E. coli O157:H7, L. monocytogenes, Salmonella spp., and natural microflora, respectively. These results revealed that the efficacy of PAA was significantly better than or similar to that of chlorine. For acid-adapted cells, these sanitizer treatments were less effective with the ranges of 1.0-1.2-log reductions for chlorine and 1.1-1.6-log reductions for PAA compared to non-adapted cells, indicating that acid-adapted cells were more resistant to the sanitizing treatment. These data suggest that PAA may replace chlorine in the disinfection of mung bean sprouts and that acid-adapted pathogens should be used to design an effective sanitizing strategy.

  19. Preparation of amino acid-based polymer functionalized magnetic nanoparticles as adsorbents for analysis of plant growth regulators in bean sprouts.

    PubMed

    Ji, Shilei; Qi, Li; Li, Nan; Wang, Minglin

    2016-09-01

    A novel magnetic solid phase extraction (MSPE) adsorbent has been developed for enriching two plant growth regulators, including 2,4-dichlorophenoxyacetic acid (2,4-D) and 4-chlorophenoxyacetic acid (4-CPA), in bean sprouts. For preparing the MSPE adsorbent, poly(N-methacryloyl-L-phenylalanine methyl ester (P(MA-L-Phe-OMe)), amino acid-based polymer, was modified onto the magnetic nanoparticles via "grafting to" method by free radical polymerization. The resultant P(MA-L-Phe-OMe)-functionalized magnetic nanoparticles (Fe3O4@P(MA-L-Phe-OMe)) were characterized by Fourier transform infrared (FT-IR) spectroscopy and elemental analysis. The adsorption amount of Fe3O4@P(MA-L-Phe-OMe) nanoparticles to 2,4-D and 4-CPA were 39.82mgg(-1) and 29.02mgg(-1), respectively. Moreover, the prepared MSPE adsorbents showed good selectivity towards 2,4-D and 4-CPA due to the hydrophobic interactions and electrostatic forces between the target analytes and Fe3O4@P(MA-L-Phe-OMe). The results demonstrated that the proposed MSPE adsorbents have high affinity to the targets 2,4-D and 4-CPA. Under the optimized conditions, the proposed materials were successfully applied to enrich 2,4-D and 4-CPA in bean sprouts samples. The recovery values of the bean sprouts solution spiked the targets were from 90.9% to 96.4% with the relative standard deviations of 2.3-3.9%. Our work proved that the novel Fe3O4@P(MA-L-Phe-OMe) nanoparticles were the good adsorbents of magnetic solid phase extraction (MSPE) and have good potential for the analysis of trace compound in real samples.

  20. Simple multiresidue extraction method for the determination of fungicides and plant growth regulator in bean sprouts using low temperature partitioning and tandem mass spectrometry.

    PubMed

    Cho, Soon-Kil; Abd El-Aty, A M; Park, Ki Hun; Park, Jong-Hyouk; Assayed, M E; Jeong, Yang-Mo; Park, Young-Seok; Shim, Jae-Han

    2013-02-15

    A simple multiresidue analytical method is developed for the simultaneous determination of carbendazim (CB), thiabendazole (TB), and 6-benzyl aminopurine (6-BA) in bean sprouts. The samples were extracted with acetonitrile followed by partitioning at -80°C for 5-10 min. A YMC C(8) column was used to separate the analytes before being qualitatively and quantitatively determined by liquid chromatography-electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS) in positive ion mode using multiple reaction monitoring (MRM). The matrix-matched calibration curves showed good linearity in the range 0.01-1.0 mg/kg with correlation coefficients in excess of 0.998. The mean recoveries were in the range of 80.4-96.3% at 0.1 and 0.5 spiked levels, and the relative standard deviations (RSDs) were in the range of 0.5-7.6%. The limits of quantifications (LOQ) were in the range of 0.005-0.01 mg/kg. The method was successfully applied to 90 samples (among which 45 were organic) collected from a commercial bean sprout production house throughout the city. Except for 6-BA, the rest of the analytes had values lower than their LOQs. In sum, carbendazim, thiabendazole, and 6-BA were extracted in a single step, and no steps for clean-up or concentration of the extracts were needed. The current method can be used for sensitive and accurate determination and confirmation of residues in bean sprout samples. PMID:23194542

  1. Preparation of amino acid-based polymer functionalized magnetic nanoparticles as adsorbents for analysis of plant growth regulators in bean sprouts.

    PubMed

    Ji, Shilei; Qi, Li; Li, Nan; Wang, Minglin

    2016-09-01

    A novel magnetic solid phase extraction (MSPE) adsorbent has been developed for enriching two plant growth regulators, including 2,4-dichlorophenoxyacetic acid (2,4-D) and 4-chlorophenoxyacetic acid (4-CPA), in bean sprouts. For preparing the MSPE adsorbent, poly(N-methacryloyl-L-phenylalanine methyl ester (P(MA-L-Phe-OMe)), amino acid-based polymer, was modified onto the magnetic nanoparticles via "grafting to" method by free radical polymerization. The resultant P(MA-L-Phe-OMe)-functionalized magnetic nanoparticles (Fe3O4@P(MA-L-Phe-OMe)) were characterized by Fourier transform infrared (FT-IR) spectroscopy and elemental analysis. The adsorption amount of Fe3O4@P(MA-L-Phe-OMe) nanoparticles to 2,4-D and 4-CPA were 39.82mgg(-1) and 29.02mgg(-1), respectively. Moreover, the prepared MSPE adsorbents showed good selectivity towards 2,4-D and 4-CPA due to the hydrophobic interactions and electrostatic forces between the target analytes and Fe3O4@P(MA-L-Phe-OMe). The results demonstrated that the proposed MSPE adsorbents have high affinity to the targets 2,4-D and 4-CPA. Under the optimized conditions, the proposed materials were successfully applied to enrich 2,4-D and 4-CPA in bean sprouts samples. The recovery values of the bean sprouts solution spiked the targets were from 90.9% to 96.4% with the relative standard deviations of 2.3-3.9%. Our work proved that the novel Fe3O4@P(MA-L-Phe-OMe) nanoparticles were the good adsorbents of magnetic solid phase extraction (MSPE) and have good potential for the analysis of trace compound in real samples. PMID:27343600

  2. Evaluation of commercial kit based on loop-mediated isothermal amplification for rapid detection of low levels of uninjured and injured Salmonella on duck meat, bean sprouts, and fishballs in Singapore.

    PubMed

    Lim, Hazel Sin Yue; Zheng, Qianwang; Miks-Krajnik, Marta; Turner, Matthew; Yuk, Hyun-Gyun

    2015-06-01

    The objective of this study was to evaluate performance of the commercial kit based on loop-mediated isothermal amplification (LAMP) in comparison with the International Organization for Standardization method for detecting uninjured and sublethally injured Salmonella cells artificially inoculated at levels of 10(0) and 10(1) CFU/25 g on raw duck wing, raw mung bean sprouts, and processed fishballs. Injured cells were prepared by a heat treatment for duck wings and fishball samples and a chlorine treatment for bean sprout samples. Additionally, a validation study was performed on naturally contaminated food samples sold in Singapore. A total of 110 samples of each commodity were analyzed in this study. Regardless of inoculum levels, the detection by the commercial LAMP kit showed 100% sensitivity and specificity for both inoculated and uninoculated samples compared with the International Organization for Standardization method, with the exception of bean sprout samples. Only 20% of bean sprout samples inoculated with 10(0) CFU/25 g injured Salmonella cells were positive by using the commercial LAMP-based kit. However, all negative samples became positive following a secondary enrichment in Rappaport-Vassiliadis medium with soy broth or after concentration by centrifugation. These results suggest that secondary enrichment or centrifugation should be considered as an additional step to increase the sensitivity of the commercial LAMP-based kit with low numbers of injured target cells in samples with high background microflora (such as mung bean sprouts). The validation study also showed that the commercial LAMP-based kit provided 91% sensitivity and 95% specificity for naturally contaminated samples. Thus, this study demonstrates that the commercial LAMP-based kit might be a cost-effective method, as this system could provide rapid, accurate detection of both uninjured and injured Salmonella cells on raw duck wings, raw mung bean sprouts, and processed fishballs in

  3. Vig r 6, the cytokinin-specific binding protein from mung bean (Vigna radiata) sprouts, cross-reacts with Bet v 1-related allergens and binds IgE from birch pollen allergic patients’ sera

    PubMed Central

    Guhsl, Eva Elisabeth; Hofstetter, Gerlinde; Hemmer, Wolfgang; Ebner, Christof; Vieths, Stefan; Vogel, Lothar; Breiteneder, Heimo; Radauer, Christian

    2014-01-01

    Scope Birch pollen associated allergy to mung bean sprouts is caused by cross-reactivity between the birch pollen allergen Bet v 1 and the mung bean allergen Vig r 1. We aimed to determine the allergenicity of the cytokinin-specific binding protein from mung bean (Vig r 6), another allergen related to Bet v 1 with only 31% sequence identity. Methods and results Bet v 1, Gly m 4, Vig r 1, and Vig r 6 were produced in Escherichia coli. In an ELISA, 73 and 32% of Bet v 1-sensitized birch-allergic patients’ sera (n = 60) showed IgE binding to Vig r 1 and Vig r 6, respectively. Of 19 patients who reported allergic reactions or had positive prick-to-prick tests to mung bean sprouts, 79% showed IgE binding to Vig r 1 and 63% showed IgE binding to Vig r 6. Bet v 1 completely inhibited IgE binding to both mung bean allergens. Vig r 6 showed partial cross-reactivity with Vig r 1 and activated basophils sensitized with mung bean allergic patients’ sera. Conclusion We demonstrated IgE cross-reactivity despite low sequence identity between Vig r 6 and other Bet v 1-related allergens. Thus, IgE binding to Vig r 6 may contribute to birch pollinosis-associated mung bean sprout allergy. PMID:23996905

  4. Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55 °C caused by Geobacillus stearothermophilus in canned green beans.

    PubMed

    Rigaux, Clémence; André, Stéphane; Albert, Isabelle; Carlin, Frédéric

    2014-02-01

    Microbial spoilage of canned foods by thermophilic and highly heat-resistant spore-forming bacteria, such as Geobacillus stearothermophilus, is a persistent problem in the food industry. An incubation test at 55 °C for 7 days, then validation of biological stability, is used as an indicator of compliance with good manufacturing practices. We propose a microbial risk assessment model predicting the percentage of non-stability due to G. stearothermophilus in canned green beans manufactured by a French company. The model accounts for initial microbial contaminations of fresh unprocessed green beans with G. stearothermophilus, cross-contaminations in the processing chain, inactivation processes and probability of survival and growth. The sterilization process is modeled by an equivalent heating time depending on sterilization value F₀ and on G. stearothermophilus resistance parameter z(T). Following the recommendations of international organizations, second order Monte-Carlo simulations are used, separately propagating uncertainty and variability on parameters. As a result of the model, the mean predicted non-stability rate is of 0.5%, with a 95% uncertainty interval of [0.1%; 1.2%], which is highly similar to data communicated by the French industry. A sensitivity analysis based on Sobol indices and some scenario tests underline the importance of cross-contamination at the blanching step, in addition to inactivation due to the sterilization process.

  5. Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55 °C caused by Geobacillus stearothermophilus in canned green beans.

    PubMed

    Rigaux, Clémence; André, Stéphane; Albert, Isabelle; Carlin, Frédéric

    2014-02-01

    Microbial spoilage of canned foods by thermophilic and highly heat-resistant spore-forming bacteria, such as Geobacillus stearothermophilus, is a persistent problem in the food industry. An incubation test at 55 °C for 7 days, then validation of biological stability, is used as an indicator of compliance with good manufacturing practices. We propose a microbial risk assessment model predicting the percentage of non-stability due to G. stearothermophilus in canned green beans manufactured by a French company. The model accounts for initial microbial contaminations of fresh unprocessed green beans with G. stearothermophilus, cross-contaminations in the processing chain, inactivation processes and probability of survival and growth. The sterilization process is modeled by an equivalent heating time depending on sterilization value F₀ and on G. stearothermophilus resistance parameter z(T). Following the recommendations of international organizations, second order Monte-Carlo simulations are used, separately propagating uncertainty and variability on parameters. As a result of the model, the mean predicted non-stability rate is of 0.5%, with a 95% uncertainty interval of [0.1%; 1.2%], which is highly similar to data communicated by the French industry. A sensitivity analysis based on Sobol indices and some scenario tests underline the importance of cross-contamination at the blanching step, in addition to inactivation due to the sterilization process. PMID:24334097

  6. [Determination of three exogenous plant hormone residues in bean sprout by high performance liquid chromatography-quadrupole-time of flight mass spectrometry].

    PubMed

    Xie, Hanbing; Zhou, Mingying; Zhao, Haifeng; Wang, Yigang; Jiang, Wanfeng; Zhao, Shan

    2014-05-01

    This study was aimed to the establishment of an analytical method for the determination of three exogenous plant hormone residues in bean sprout by high performance liquid chromatography-quadrupole-time of flight mass spectrometry (HPLC-Q-TOF-MS). The target compounds were gibberellins, 6-benzylaminopurine and parachlorophenoxyacetic acid. The QuEChERS (quick, easy, cheap, effective, rugged, and safe) method was used for sample preparation. The analytes were extracted with a solution containing 1% (v/v, if not specified) acetic, 50% ethanol, 49% acetonitrile, and cleaned-up by dispersive solid-phase extraction with diatomite dispersant, then degreased by hexane. The three target compounds were separated on an Eclipse Plus C18 column (100 mm x 3.0 mm, 1.8 microm) with mobile phases A (water containing 0.1% formic acid) and B (methanol) by gradient elution within 15 min, and detected under negative electrospray ionization (ESI) mode. The quantitative analysis was carried out by extracting the peak area with accurate mass. The confirmatory analysis of the target compounds was performed with the qualitative fragments. The results showed that the limits of quantification (LOQs, S/N = 10) for the three target compounds were from 5.0 microg/kg to 10 microg/kg. The respective mean recoveries were found to be in the range of 79.1%-96.1%, and the RSDs were 5.7%-10.4%. It was applicable to the analysis of the three exogenous plant hormones in bean sprout samples. This method is simple, fast and efficient.

  7. Power sprouts

    NASA Astrophysics Data System (ADS)

    French, M. M. J.

    2014-05-01

    This paper explains how a large number of sprouts were used as a battery of cells and connected together to power a set of LED Christmas lights. All relevant calculations to find the number of sprouts needed, their arrangement in series and parallel, the charge stored on the required capacitor and the capacitor charging time are illustrated.

  8. Composition and physiological profiling of sprout-associated microbial communities

    NASA Technical Reports Server (NTRS)

    Matos, Anabelle; Garland, Jay L.; Fett, William F.

    2002-01-01

    The native microfloras of various types of sprouts (alfalfa, clover, sunflower, mung bean, and broccoli sprouts) were examined to assess the relative effects of sprout type and inoculum factors (i.e., sprout-growing facility, seed lot, and inoculation with sprout-derived inocula) on the microbial community structure of sprouts. Sprouts were sonicated for 7 min or hand shaken with glass beads for 2 min to recover native microfloras from the surface, and the resulting suspensions were diluted and plated. The culturable fraction was characterized by the density (log CFU/g), richness (e.g., number of types of bacteria), and diversity (e.g., microbial richness and evenness) of colonies on tryptic soy agar plates incubated for 48 h at 30 degrees C. The relative similarity between sprout-associated microbial communities was assessed with the use of community-level physiological profiles (CLPPs) based on patterns of utilization of 95 separate carbon sources. Aerobic plate counts of 7.96 +/- 0.91 log CFU/g of sprout tissue (fresh weight) were observed, with no statistically significant differences in microbial cell density, richness, or diversity due to sprout type, sprout-growing facility, or seed lot. CLPP analyses revealed that the microbial communities associated with alfalfa and clover sprouts are more similar than those associated with the other sprout types tested. Variability among sprout types was more extensive than any differences between microbial communities associated with alfalfa and clover sprouts from different sprout-growing facilities and seed lots. These results indicate that the subsequent testing of biocontrol agents should focus on similar organisms for alfalfa and clover, but alternative types may be most suitable for the other sprout types tested. The inoculation of alfalfa sprouts with communities derived from various sprout types had a significant, source-independent effect on microbial community structure, indicating that the process of

  9. Efficacy of the combined application of chitosan and Locust Bean Gum with different citrus essential oils to control postharvest spoilage caused by Aspergillus flavus in dates.

    PubMed

    Aloui, Hajer; Khwaldia, Khaoula; Licciardello, Fabio; Mazzaglia, Agata; Muratore, Giuseppe; Hamdi, Moktar; Restuccia, Cristina

    2014-01-17

    This study reports the efficacy of the combined application of chitosan (CH) and Locust Bean Gum (LBG) in combination with different citrus essential oils (EOs) to inhibit Aspergillus flavus in vitro and on artificially infected dates for a storage period of 12 days. The effect of these treatments on the fruits' sensory characteristics was evaluated to verify the complete absence of off-odours and off-flavours. Bergamot EO was the most effective in reducing mycelial growth, followed by bitter orange EO. Both bergamot and bitter orange oils significantly reduced conidial germination and a complete inhibition was obtained at concentrations higher than 2%. The mixtures based on CH-2% (v/v) bergamot EO or CH-2% (v/v) bitter orange EO proved to be the most effective coatings to reduce conidial germination resulting in an 87-90% inhibition compared with the control. In fruit decay assays coatings based on CH incorporating citrus oils were able to reduce fungal decay in the range of 52-62% at day 12. The study results and the complete absence of off-flavours and off-odours demonstrate the potential of CH coatings carrying citrus EOs at sub-inhibitory concentrations to control postharvest growth of A. flavus in dates.

  10. Post harvest spoilage of sweetpotato in tropics and control measures.

    PubMed

    Ray, R C; Ravi, V

    2005-01-01

    Sweetpotato storage roots are subjected to several forms of post harvest spoilage in the tropical climate during transportation from farmers' field to market and in storage. These are due to mechanical injury, weight loss, sprouting, and pests and diseases. Sweetpotato weevil is the single most important storage pest in tropical regions for which no control measures or resistant variety are yet available. Several microorganisms (mostly fungi) have been found to induce spoilage in stored sweetpotatoes. The most important among them are Botryodiplodia theobromae, Ceratocystis fimbriata, Fusarium spp., and Rhizopus oryzae. The other less frequently occurring spoilage microorganisms include Cochliobolus lunatus (Curvularia lunata), Macrophomina phaseolina, Sclerotium rolfsii, Rhizoctonia solani, Plenodomus destruens. Microbial spoilage of sweetpotato is found associated with decrease in starch, total sugar, organic acid (ascorbic acid and oxalic acid) contents with concomitant increase in polyphenols, ethylene, and in some instances phytoalexins. Several methods are used to control microbial spoilage. Curing to promote wound healing is found as the most suitable method to control microbial spoilage. Curing naturally occurs in tropical climates where mean day temperature during sweetpotato harvesting season (February-April) invariably remains at 32-35 degrees C and relative humidity at 80-95%. Sweetpotato varieties varied in their root dry matter content, and low root dry matter content attributed for their high curing efficiency. Curing efficiency of varieties also differed in response to curing periods. Fungicide treatment, bio-control, gamma irradiation, hydro warming, and storage in sand and saw dust were found to have intermediate impacts in controlling spoilage and enhancing shelf life of sweetpotato roots. Breeding program has to be chalked out to develop new varieties suitable to curing under tropical conditions in addition to developing varieties having multi

  11. Phenolic profile and antioxidant activity in selected seeds and sprouts.

    PubMed

    Pająk, Paulina; Socha, Robert; Gałkowska, Dorota; Rożnowski, Jacek; Fortuna, Teresa

    2014-01-15

    The aim of this study was to investigate the effect of germination on the phenolic acids and flavonoids profile, as well as antioxidant activity (AA), in selected edible seeds of mung beans, radish, broccoli and sunflower. Germination increased the total phenolic (TP) and flavonoid (TF) levels, as well as the AA of the seeds, and influenced the profile of free and bound phenolic compounds. Among the samples, mung bean was characterised by lowest levels of TP and TF, as well as AA, evaluated using ABTS, DPPH and FRAP assays. Sunflower and radish sprouts were the most rich in phenolic compounds. Insignificant amounts of free phenolic acids were found in the free phenolic acid fraction; alkaline hydrolysis of the seeds and sprouts extracts provided the majority of the phenolic acids. The amounts of free and bound flavonoids were inconsiderable both for seeds and sprouts. PMID:24054243

  12. Phenolic profile and antioxidant activity in selected seeds and sprouts.

    PubMed

    Pająk, Paulina; Socha, Robert; Gałkowska, Dorota; Rożnowski, Jacek; Fortuna, Teresa

    2014-01-15

    The aim of this study was to investigate the effect of germination on the phenolic acids and flavonoids profile, as well as antioxidant activity (AA), in selected edible seeds of mung beans, radish, broccoli and sunflower. Germination increased the total phenolic (TP) and flavonoid (TF) levels, as well as the AA of the seeds, and influenced the profile of free and bound phenolic compounds. Among the samples, mung bean was characterised by lowest levels of TP and TF, as well as AA, evaluated using ABTS, DPPH and FRAP assays. Sunflower and radish sprouts were the most rich in phenolic compounds. Insignificant amounts of free phenolic acids were found in the free phenolic acid fraction; alkaline hydrolysis of the seeds and sprouts extracts provided the majority of the phenolic acids. The amounts of free and bound flavonoids were inconsiderable both for seeds and sprouts.

  13. Sprouting Interest in Photosynthesis.

    ERIC Educational Resources Information Center

    Doughty, Janet

    1997-01-01

    Describes an alternative approach to the familiar paper cup and seed project in which students make grass heads out of nylon mesh stockings, sawdust, wire, rubber bands, plastic eyes, and grass seed. Students can observe the effects of light, sprouting rates, and the height and color of the sprouts on these grass heads. This creative activity is…

  14. Automatic Sprout Grower

    NASA Technical Reports Server (NTRS)

    Sauer, Richard L.; Scheld, H. W.; Magnuson, J. W.

    1989-01-01

    Self-contained seed-sprouting system provides environment for sprouting seeds quickly and easily. Sprouting container standard 6-oz package for dehydrated food and drink mixes in Space Shuttle. About 4 g of dry alfalfa or radish seeds vacuum-sealed in each cup, like freeze-dried foods. Sixteen cups suspended in tray. Air-and-water inlet tube links each cup to system of tubes and solenoid valves alternately furnish air and water and remove stale air. Peristaltic pump supplies water from vinyl medical-fluid bag. Small diaphragm pump supplies and exhausts air. Small circuit board times movements of air and water. Kit offers advantages to home gardeners. Apartment dwellers use it for steady production of homegrown sprouts even though they have no garden space.

  15. Inactivation of Salmonella on Sprouting Seeds Using a Spontaneous Carvacrol Nanoemulsion Acidified with Organic Acids.

    PubMed

    Landry, Kyle S; Komaiko, Jennifer; Wong, Dana E; Xu, Ting; McClements, David Julian; McLandsborough, Lynne

    2016-07-01

    Over the past decade, demand has increased for natural, minimally processed produce, including sprout-based products. Sanitization with 20,000 ppm of calcium hypochlorite is currently recommended for all sprouting seeds before germination to limit sprout-related foodborne outbreaks. A potentially promising disinfectant as an alternative to calcium hypochlorite is acidified spontaneous essential oil nanoemulsions. In this study, the efficacy of an acidified carvacrol nanoemulsion was tested against mung beans and broccoli seeds artificially contaminated with a Salmonella enterica Enteritidis cocktail (ATCC BAA-709, ATCC BAA-711, and ATCC BAA-1045). Treatments were performed by soaking inoculated seeds in acidified (50 mM acetic or levulinic acid) carvacrol nanoemulsions (4,000 or 8,000 ppm) for 30 or 60 min. After treatment, the number of surviving cells was determined via plate counts and/or the most probable number (MPN) approach. Treatment for 30 min successfully reduced Salmonella Enteritidis by 4 log CFU/g on mung beans (from an initial contamination level of 4.2 to 4.6 log CFU/g) and by 2 log CFU/g on broccoli seeds (from an initial contamination level of 2.4 to 2.6 log CFU/g) to below our detection limit (≤3 MPN/g). Treated seeds were sprouted and tested for the presence of pathogens and sprout yield. The final sprout product had no detectable pathogens, and total sprout yield was not influenced by any treatment.

  16. Inactivation of Salmonella on Sprouting Seeds Using a Spontaneous Carvacrol Nanoemulsion Acidified with Organic Acids.

    PubMed

    Landry, Kyle S; Komaiko, Jennifer; Wong, Dana E; Xu, Ting; McClements, David Julian; McLandsborough, Lynne

    2016-07-01

    Over the past decade, demand has increased for natural, minimally processed produce, including sprout-based products. Sanitization with 20,000 ppm of calcium hypochlorite is currently recommended for all sprouting seeds before germination to limit sprout-related foodborne outbreaks. A potentially promising disinfectant as an alternative to calcium hypochlorite is acidified spontaneous essential oil nanoemulsions. In this study, the efficacy of an acidified carvacrol nanoemulsion was tested against mung beans and broccoli seeds artificially contaminated with a Salmonella enterica Enteritidis cocktail (ATCC BAA-709, ATCC BAA-711, and ATCC BAA-1045). Treatments were performed by soaking inoculated seeds in acidified (50 mM acetic or levulinic acid) carvacrol nanoemulsions (4,000 or 8,000 ppm) for 30 or 60 min. After treatment, the number of surviving cells was determined via plate counts and/or the most probable number (MPN) approach. Treatment for 30 min successfully reduced Salmonella Enteritidis by 4 log CFU/g on mung beans (from an initial contamination level of 4.2 to 4.6 log CFU/g) and by 2 log CFU/g on broccoli seeds (from an initial contamination level of 2.4 to 2.6 log CFU/g) to below our detection limit (≤3 MPN/g). Treated seeds were sprouted and tested for the presence of pathogens and sprout yield. The final sprout product had no detectable pathogens, and total sprout yield was not influenced by any treatment. PMID:27357030

  17. Microbiological Spoilage of Cereal Products

    NASA Astrophysics Data System (ADS)

    Cook, Frederick K.; Johnson, Billie L.

    A wide range of cereal products, including bakery items, refrigerated dough, fresh pasta products, dried cereal products, snack foods, and bakery mixes, are manufactured for food consumption. These products are subject to physical, chemical, and microbiological spoilage that affects the taste, aroma, leavening, appearance, and overall quality of the end consumer product. Microorganisms are ubiquitous in nature and have the potential for causing food spoilage and foodborne disease. However, compared to other categories of food products, bakery products rarely cause food poisoning. The heat that is applied during baking or frying usually eliminates pathogenic and spoilage microorganisms, and low moisture contributes to product stability. Nevertheless, microbiological spoilage of these products occurs, resulting in substantial economic losses.

  18. Flavonoid analysis of buckwheat sprouts.

    PubMed

    Nam, Tae-Gyu; Lee, Sun Mi; Park, Ji-Hae; Kim, Dae-Ok; Baek, Nam-in; Eom, Seok Hyun

    2015-03-01

    It is known that common buckwheat sprouts contain several flavonoids, including orientin, isoorientin, vitexin, isovitexin, rutin, and quercetrin, whereas tartary buckwheat sprouts contain only rutin. In this study, we evaluated flavonoids present in buckwheat sprouts and identified a previously unreported flavonoid. Simultaneous detection by HPLC was used to separate rutin and a compound that was not separated in previous studies. We used a novel HPLC elution gradient method to successfully separate rutin and the previously unidentified compound, for which we performed structural analysis. The identification of six flavonoids by HPLC was confirmed using HPLC-ESI-MS/MS analysis. The newly identified compound, [M+H](+) =611.17, was identified by NMR as the rutin epimer quercetin-3-O-robinobioside. Unlike common buckwheat sprout, tartary buckwheat sprout contained rutin as a main flavonoid, whereas other flavonoids appeared only in trace amounts or were not detected. Quercetin-3-O-robinobioside was not detected in tartary buckwheat sprout.

  19. Prevention of oxidative DNA damage in rats by brussels sprouts.

    PubMed

    Deng, X S; Tuo, J; Poulsen, H E; Loft, S

    1998-03-01

    The alleged cancer preventive effects of cruciferous vegetables could be related to protection from mutagenic oxidative DNA damage. We have studied the effects of Brussels sprouts, some non-cruciferous vegetables and isolated glucosinolates on spontaneous and induced oxidative DNA damage in terms of 8-oxo-7,8-dihydro-2'-deoxyguanosine (8-oxodG) in groups of 6-8 male Wistar rats. Excess oxidative DNA damage was induced by 2-nitropropane (2-NP 100 mg/kg). Four days oral administration of 3 g of cooked Brussels sprouts homogenate reduced the spontaneous urinary 8-oxodG excretion by 31% (p<0.05) whereas raw sprouts, beans and endive (1:1), isolated indolyl glucosinolates and breakdown products had no significant effect. An aqueous extract of cooked Brussels sprouts (corresponding to 6.7 g vegetable per day for 4 days) decreased the spontaneous 8-oxodG excretion from 92 +/- 12 to 52 +/- 15 pmol/24 h (p<0.05). After 2-NP administration the 8-oxodG excretion was increased to 132 +/- 26 pmol/24 h (p<0.05) whereas pretreatment with the sprouts extract reduced this to 102 +/- 30 pmol/24 h (p<0.05). The spontaneous level of 8-oxodG in nuclear DNA from liver and bone marrow was not significantly affected by the sprouts extract whereas the level decreased by 27% in the kidney (p<0.05). In the liver 2-NP increased the 8-oxodG levels in nuclear DNA 8.7 and 3.8 times (p<0.05) 6 and 24 h after dose, respectively. The sprouts extract reduced this increase by 57% (p<0.05) at 6 h whereas there was no significant effect at 24 h. In the kidneys 2-NP increased the 8-oxodG levels 2.2 and 1.2 times (p<0.05) 6 and 24 h after dose, respectively. Pretreatment with the sprouts extract abolished these increases (p<0.05). Similarly, in the bone marrow the extract protected completely (p<0.05) against a 4.9-fold 2-NP induced increase (p<0.05) in the 8-oxodG level. These findings demonstrate that cooked Brussels sprouts contain bioactive substance(s) with a potential for reducing the physiological

  20. Outbreaks caused by sprouts, United States, 1998-2010: lessons learned and solutions needed.

    PubMed

    Dechet, Amy M; Herman, Karen M; Chen Parker, Cary; Taormina, Peter; Johanson, Joy; Tauxe, Robert V; Mahon, Barbara E

    2014-08-01

    After a series of outbreaks associated with sprouts in the mid-1990s, the U.S. Food and Drug Administration (FDA) published guidelines in 1999 for sprouts producers to reduce the risk of contamination. The recommendations included treating seeds with an antimicrobial agent such as calcium hypochlorite solution and testing spent irrigation water for pathogens. From 1998 through 2010, 33 outbreaks from seed and bean sprouts were documented in the United States, affecting 1330 reported persons. Twenty-eight outbreaks were caused by Salmonella, four by Shiga toxin-producing Escherichia coli, and one by Listeria. In 15 of the 18 outbreaks with information available, growers had not followed key FDA guidelines. In three outbreaks, however, the implicated sprouts were produced by firms that appeared to have implemented key FDA guidelines. Although seed chlorination, if consistently applied, reduces pathogen burden on sprouts, it does not eliminate the risk of human infection. Further seed and sprouts disinfection technologies, some recently developed, will be needed to enhance sprouts safety and reduce human disease. Improved seed production practices could also decrease pathogen burden but, because seeds are a globally distributed commodity, will require international cooperation. PMID:25076040

  1. A generic model for spoilage of acidic emulsified foods: combining physicochemical data, diversity and levels of specific spoilage organisms.

    PubMed

    Manios, Stavros G; Lambert, Ronald J W; Skandamis, Panagiotis N

    2014-01-17

    The spoilage pattern of three emulsified, vegetable-based spreads of low pH (3.90-4.15) adjusted with acetic acid was characterized by correlating the growth of spoilage flora with the organoleptic and physicochemical changes, as well as the changes in the species composition of the dominant microflora during storage under isothermal conditions. In a further step, a generic (hereafter called 'unified') model was developed to describe the maximum specific growth rate of the specific spoilage organisms (SSOs) in all acetic acid acidified products, including literature data and additional in-house data from similar products, as a function of the storage temperature, pH (3.61-4.25) and initial concentration of the undissociated acetic acid in each product. The predictions of the unified model were compared with those of product-specific models, with temperature as the sole predictor variable. Two independent batches of commercially prepared pepper- (PS), fava beans- (FS) and eggplant-based (ES) spreads were stored at 4, 7, 10, 12, 15, 18, 20 and 25°C. The growth of lactic acid bacteria (SSOs; LAB) was correlated with changes in pH, titratable acidity and organic acids concentration, as well as sensory characteristics, in order to define the shelf-life of the products. Isolates from each spread and storage temperature were grouped with SDS-PAGE and were identified with 16S rRNA, determining the association between spoilage and species diversity. Product-specific models were developed using the square root model, while a polynomial and the Ratkowsky model were used for the development of the unified model. Products with lower pH and/or higher acetic acid content showed higher microbial stability. Lactobacillus plantarum or Lactobacillus brevis dominated the LAB association in all three spreads, although their relative percentage at the beginning of storage varied significantly. These facultative or obligate hetero-fermentative bacteria increased lactic acid and

  2. Microbiological Spoilage of Fruits and Vegetables

    NASA Astrophysics Data System (ADS)

    Barth, Margaret; Hankinson, Thomas R.; Zhuang, Hong; Breidt, Frederick

    Consumption of fruit and vegetable products has dramatically increased in the United States by more than 30% during the past few decades. It is also estimated that about 20% of all fruits and vegetables produced is lost each year due to spoilage. The focus of this chapter is to provide a general background on microbiological spoilage of fruit and vegetable products that are organized in three categories: fresh whole fruits and vegetables, fresh-cut fruits and vegetables, and fermented or acidified vegetable products. This chapter will address characteristics of spoilage microorganisms associated with each of these fruit and vegetable categories including spoilage mechanisms, spoilage defects, prevention and control of spoilage, and methods for detecting spoilage microorganisms.

  3. Modeling food spoilage in microbial risk assessment.

    PubMed

    Koutsoumanis, Konstantinos

    2009-02-01

    In this study, I describe a systematic approach for modeling food spoilage in microbial risk assessment that is based on the incorporation of kinetic spoilage modeling in exposure assessment by combining data and models for the specific spoilage organisms (SSO: fraction of the total microflora responsible for spoilage) with those for pathogens. The structure of the approach is presented through an exposure assessment application for Escherichia coli O157:H7 in ground beef. The proposed approach allows for identifying spoiled products at the time of consumption by comparing the estimated level of SSO (pseudomonads) with the spoilage level (level of SSO at which spoilage is observed). The results of the application indicate that ignoring spoilage in risk assessment could lead to significant overestimations of risk.

  4. Microbial evaluation of fresh, minimally-processed vegetables and bagged sprouts from chain supermarkets.

    PubMed

    Jeddi, Maryam Zare; Yunesian, Masud; Gorji, Mohamad Es'haghi; Noori, Negin; Pourmand, Mohammad Reza; Khaniki, Gholam Reza Jahed

    2014-09-01

    The aim of this study was to evaluate the bacterial and fungal quality of minimally-processed vegetables (MPV) and sprouts. A total of 116 samples of fresh-cut vegetables, ready-to-eat salads, and mung bean and wheat sprouts were randomly collected and analyzed. The load of aerobic mesophilic bacteria was minimum and maximum in the fresh-cut vegetables and fresh mung bean sprouts respectively, corresponding to populations of 5.3 and 8.5 log CFU/g. E. coli O157:H7 was found to be absent in all samples; however,  other E. coli strains were detected in 21 samples (18.1%), and Salmonella spp. were found in one mung bean (3.1%) and one ready-to-eat salad sample (5%). Yeasts were the predominant organisms and were found in 100% of the samples. Geotrichum, Fusarium, and Penicillium spp. were the most prevalent molds in mung sprouts while Cladosporium and Penicillium spp. were most frequently found in ready-to-eat salad samples. According to results from the present study, effective control measures should be implemented to minimize the microbiological contamination of fresh produce sold in Tehran, Iran.

  5. Microbial Evaluation of Fresh, Minimally-processed Vegetables and Bagged Sprouts from Chain Supermarkets

    PubMed Central

    Jeddi, Maryam Zare; Yunesian, Masud; Gorji, Mohamad Es'haghi; Noori, Negin; Pourmand, Mohammad Reza

    2014-01-01

    ABSTRACT The aim of this study was to evaluate the bacterial and fungal quality of minimally-processed vegetables (MPV) and sprouts. A total of 116 samples of fresh-cut vegetables, ready-to-eat salads, and mung bean and wheat sprouts were randomly collected and analyzed. The load of aerobic mesophilic bacteria was minimum and maximum in the fresh-cut vegetables and fresh mung bean sprouts respectively, corresponding to populations of 5.3 and 8.5 log CFU/g. E. coli O157:H7 was found to be absent in all samples; however,  other E. coli strains were detected in 21 samples (18.1%), and Salmonella spp. were found in one mung bean (3.1%) and one ready-to-eat salad sample (5%). Yeasts were the predominant organisms and were found in 100% of the samples. Geotrichum, Fusarium, and Penicillium spp. were the most prevalent molds in mung sprouts while Cladosporium and Penicillium spp. were most frequently found in ready-to-eat salad samples. According to results from the present study, effective control measures should be implemented to minimize the microbiological contamination of fresh produce sold in Tehran, Iran. PMID:25395902

  6. Healthy food trends -- Brussels sprouts

    MedlinePlus

    ... belong to the cabbage family, which also includes kale, broccoli, collard greens, and cauliflower. In fact, Brussels ... Brussels sprouts rank high in antioxidants, just after kale and spinach. Antioxidants are substances that can help ...

  7. Nutritional and health benefits of dried beans.

    PubMed

    Messina, Virginia

    2014-07-01

    Dried beans (often referred to as grain legumes) may contribute to some of the health benefits associated with plant-based diets. Beans are rich in a number of important micronutrients, including potassium, magnesium, folate, iron, and zinc, and are important sources of protein in vegetarian diets. In particular, they are among the only plant foods that provide significant amounts of the indispensable amino acid lysine. Commonly consumed dried beans are also rich in total and soluble fiber as well as in resistant starch, all of which contribute to the low glycemic index of these foods. They also provide ample amounts of polyphenols, many of which are potent antioxidants. Intervention and prospective research suggests that diets that include beans reduce low-density lipoprotein cholesterol, favorably affect risk factors for metabolic syndrome, and reduce risk of ischemic heart disease and diabetes. The relatively low bean intakes of North Americans and northern Europeans can be attributed to a negative culinary image as well as to intestinal discomfort attributable to the oligosaccharide content of beans. Cooking practices such as sprouting beans, soaking and discarding soaking water before cooking, and cooking in water with a more alkaline pH can reduce oligosaccharide content. Promotional efforts are needed to increase bean intake.

  8. Microbiological Spoilage of Dairy Products

    NASA Astrophysics Data System (ADS)

    Ledenbach, Loralyn H.; Marshall, Robert T.

    The wide array of available dairy foods challenges the microbiologist, engineer, and technologist to find the best ways to prevent the entry of microorganisms, destroy those that do get in along with their enzymes, and prevent the growth and activities of those that escape processing treatments. Troublesome spoilage microorganisms include aerobic psychrotrophic Gram-negative bacteria, yeasts, molds, heterofermentative lactobacilli, and spore-forming bacteria. Psychrotrophic bacteria can produce large amounts of extracellular hydrolytic enzymes, and the extent of recontamination of pasteurized fluid milk products with these bacteria is a major determinant of their shelf life. Fungal spoilage of dairy foods is manifested by the presence of a wide variety of metabolic by-products, causing off-odors and flavors, in addition to visible changes in color or texture.

  9. A comparison of the retention of pathogenic Escherichia coli O157 by sprouts, leaves and fruits

    PubMed Central

    Mathews, Stephanie L; Smith, Rachel B; Matthysse, Ann G

    2014-01-01

    The retention (binding to or association with the plant) of Escherichia coli by cut leaves and fruits after vigorous water washing was compared with that by sprouts. Retention by fruits and leaves was similar but differed from retention by sprouts in rate, effect of wounding and requirement for poly-β,1-6-N-acetyl-D-glucosamine. Escherichia coli was retained by cut ends of lettuce leaves within 5 min while more than 1 h was required for retention by the intact epidermis of leaves and fruits, and more than 1 day for sprouts. Retention after 5 min at the cut leaf edge was specific for E. coli and was not shown by the plant-associated bacteria Agrobacterium tumefaciens and Sinorhizobium meliloti. Escherichia coli was retained by lettuce, spinach, alfalfa, bean, tomato, Arabidopsis thaliana, cucumber, and pepper leaves and fruits faster than by sprouts. Wounding of leaves and fruits but not sprouts increased bacterial retention. Mutations in the exopolysaccharide synthesis genes yhjN and wcaD reduced the numbers of bacteria retained. PgaC mutants were retained by cut leaves and fruits but not by sprouts. There was no significant difference in the retention of an O157 and a K12 strain by fruits or leaves. However, retention by sprouts of O157 strains was significantly greater than K12 strains. These findings suggest that there are differences in the mechanisms of E coli retention among sprouts, and leaves and fruits. PMID:25351040

  10. Solving Microbial Spoilage Problems in Processed Foods

    NASA Astrophysics Data System (ADS)

    Clavero, Rocelle

    This chapter surveys common microbial food spoilage processes. The chapter is organized by food products and includes sections addressing spoilage in meat, poultry, fish; dairy products (milk, butter, cheese); beverage products; bakery products; canned foods; fruit and confectionery products; and emulsions. It addresses the isolation and identification of spoilage organisms and provides several case studies as examples. It introduces various organisms responsible for spoilage including Gram-positive lactic acid bacteria, Gram-negative aerobic bacteria, yeasts, molds, and fungal contaminants. Throughout the chapter, attention is given to when, where, and how spoilage organisms enter the food processing chain. Troubleshooting techniques are suggested. The effect (or lack of effect) of heating, dehydration, pH change, cooling, and sealing on various organisms is explained throughout. The chapter contains four tables that connect specific organisms to various spoilage manifestations in a variety of food products.

  11. Regulation of potato tuber sprouting.

    PubMed

    Sonnewald, Sophia; Sonnewald, Uwe

    2014-01-01

    Following tuber induction, potato tubers undergo a period of dormancy during which visible bud growth is inhibited. The length of the dormancy period is under environmental, physiological and hormonal control. Sucrose availability is one prerequisite for bud break. In the absence of sucrose, no bud break occurs. Thus, sucrose is likely to serve as nutrient and signal molecule at the same time. The mode of sucrose sensing is only vaguely understood, but most likely involves trehalose-6-phosphate and SnRK1 signalling networks. This conclusion is supported by the observation that ectopically manipulation of trehalose-6-phosphate levels influences the length of the dormancy period. Once physiological competence is achieved, sprouting is controlled by the level of phytohormones. Two phytohormones, ABA and ethylene, are supposed to suppress tuber sprouting; however, the exact role of ethylene remains to be elucidated. Cytokinins and gibberellins are required for bud break and sprout growth, respectively. The fifth classical phytohormone, auxin, seems to play a role in vascular development. During the dormancy period, buds are symplastically isolated, which changes during bud break. In parallel to the establishment of symplastic connectivity, vascular tissue develops below the growing bud most likely to support the outgrowing sprout with assimilates mobilised in parenchyma cells. Sprouting leads to major quality losses of stored potato tubers. Therefore, control of tuber sprouting is a major objective in potato breeding. Although comparative transcriptome analysis revealed a large number of genes differentially expressed in growing versus dormant buds, no master-regulator of potato tuber sprouting has been identified so far.

  12. Evaluation of chlorine dioxide gas treatment to inactivate Salmonella enterica on mungbean sprouts.

    PubMed

    Prodduk, Vara; Annous, Bassam A; Liu, Linshu; Yam, Kit L

    2014-11-01

    Although freshly sprouted beans and grains are considered to be a source of nutrients, they have been associated with foodborne outbreaks. Sprouts provide good matrices for microbial localization and growth due to optimal conditions of temperature and humidity while sprouting. Also, the lack of a kill step postsprouting is a major safety concern. The objective of this work was to evaluate the effectiveness of chlorine dioxide gas treatment to reduce Salmonella on artificially inoculated mungbean sprouts. The effectiveness of gaseous chlorine dioxide (0.5 mg/liter of air) with or without tumbling (mechanical mixing) was compared with an aqueous chlorine (200 ppm) wash treatment. Tumbling the inoculated sprouts during the chlorine dioxide gas application for 15, 30, and 60 min reduced Salmonella populations by 3.0, 4.0, and 5.5 log CFU/g, respectively, as compared with 3.0, 3.0, and 4.0 log CFU/g reductions obtained without tumbling, respectively. A 2.0 log CFU/g reduction in Salmonella was achieved with an aqueous chlorine wash. The difference in microbial reduction between chlorine dioxide gas versus aqueous chlorine wash points to the important role of surface topography, pore structure, bacterial attachment, and/or biofilm formation on sprouts. These data suggested that chlorine dioxide gas was capable of penetrating and inactivating cells that are attached to inaccessible sites and/or are within biofilms on the sprout surface as compared with an aqueous chlorine wash. Consequently, scanning electron microscopy imaging indicated that chlorine dioxide gas treatment was capable of penetrating and inactivating cells attached to inaccessible sites and within biofilms on the sprout surfaces.

  13. Potato poisoning - green tubers and sprouts

    MedlinePlus

    ... sprouts URL of this page: //medlineplus.gov/ency/article/002875.htm Potato plant poisoning - green tubers and sprouts To use the ... green tubers or new sprouts of the potato plant. This article is for information only. DO NOT use it ...

  14. Potato tuber dormancy and postharvest sprout control

    Technology Transfer Automated Retrieval System (TEKTRAN)

    For an indeterminate period of time following harvest, potatoes will not sprout and are physiologically dormant. Dormancy is gradually lost during postharvest storage and the resultant sprouting is detrimental to the nutritional and processing qualities of potatoes. Because of this, sprouting resu...

  15. Abundance, diversity and community composition of free-living protozoa on vegetable sprouts.

    PubMed

    Chavatte, N; Lambrecht, E; Van Damme, I; Sabbe, K; Houf, K

    2016-05-01

    Interactions with free-living protozoa (FLP) have been implicated in the persistence of pathogenic bacteria on food products. In order to assess the potential involvement of FLP in this contamination, detailed knowledge on their occurrence, abundance and diversity on food products is required. In the present study, enrichment and cultivation methods were used to inventory and quantify FLP on eight types of commercial vegetable sprouts (alfalfa, beetroot, cress, green pea, leek, mung bean, red cabbage and rosabi). In parallel, total aerobic bacteria and Escherichia coli counts were performed. The vegetable sprouts harbored diverse communities of FLP, with Tetrahymena (ciliate), Bodo saltans and cercomonads (flagellates), and Acanthamoeba and Vannella (amoebae) as the dominant taxa. Protozoan community composition and abundance significantly differed between the sprout types. Beetroot harbored the most abundant and diverse FLP communities, with many unique species such as Korotnevella sp., Vannella sp., Chilodonella sp., Podophrya sp. and Sphaerophrya sp. In contrast, mung bean sprouts were species-poor and had low FLP numbers. Sampling month and company had no significant influence, suggesting that seasonal and local factors are of minor importance. Likewise, no significant relationship between protozoan community composition and bacterial load was observed.

  16. Abundance, diversity and community composition of free-living protozoa on vegetable sprouts.

    PubMed

    Chavatte, N; Lambrecht, E; Van Damme, I; Sabbe, K; Houf, K

    2016-05-01

    Interactions with free-living protozoa (FLP) have been implicated in the persistence of pathogenic bacteria on food products. In order to assess the potential involvement of FLP in this contamination, detailed knowledge on their occurrence, abundance and diversity on food products is required. In the present study, enrichment and cultivation methods were used to inventory and quantify FLP on eight types of commercial vegetable sprouts (alfalfa, beetroot, cress, green pea, leek, mung bean, red cabbage and rosabi). In parallel, total aerobic bacteria and Escherichia coli counts were performed. The vegetable sprouts harbored diverse communities of FLP, with Tetrahymena (ciliate), Bodo saltans and cercomonads (flagellates), and Acanthamoeba and Vannella (amoebae) as the dominant taxa. Protozoan community composition and abundance significantly differed between the sprout types. Beetroot harbored the most abundant and diverse FLP communities, with many unique species such as Korotnevella sp., Vannella sp., Chilodonella sp., Podophrya sp. and Sphaerophrya sp. In contrast, mung bean sprouts were species-poor and had low FLP numbers. Sampling month and company had no significant influence, suggesting that seasonal and local factors are of minor importance. Likewise, no significant relationship between protozoan community composition and bacterial load was observed. PMID:26742616

  17. Microbiological Spoilage of Meat and Poultry Products

    NASA Astrophysics Data System (ADS)

    Cerveny, John; Meyer, Joseph D.; Hall, Paul A.

    Humankind has consumed animal protein since the dawn of its existence. The archaeological record shows evidence of animal protein consumption as early as 12,500 BC (Mann, 2005). Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions. Because of this high potential for spoilage, the historical record reveals that early civilizations used techniques such as salting, smoking, and drying to preserve meat (Mack, 2001; Bailey, 1986). Today, more than ever, because of the globalization of the food supply, and increasing demands from exacting consumers, the control of meat and poultry spoilage is essential.

  18. Effects of combined traditional processing methods on the nutritional quality of beans

    PubMed Central

    Nakitto, Aisha M; Muyonga, John H; Nakimbugwe, Dorothy

    2015-01-01

    Consumption of dry beans is limited by long cooking times thus high fuel requirement. The bioavailability of nutrients in beans is also limited due to presence of antinutrients such as phytates and tannins. Little research has been done on combined processing methods for production of nutritious fast cooking bean flour and the effect of combined treatments on nutritional quality of beans has not previously determined. The aim of this study was to reduce cooking time and enhance the nutritional value of dry beans. Specifically to: develop protocols for production of fast cooking bean flours and assess the effect of processing on the nutritional characteristics of the flours. Dry beans (K131 variety) were soaked for 12 h; sprouted for 48 h; dehulled and steamed for 25 and 15 min for whole and dehulled beans respectively or roasted at 170°C for 45 and 15 min for whole and dehulled beans respectively. Dehulling eliminated phytates and tannins and increased protein digestibility. In vitro protein digestibility and mineral (iron and zinc) extractability were negatively correlated with tannin and phytate content. Total available carbohydrates were highest in moist heat-treated bean flours. Overall, combined processing of beans improved the nutritional quality of dry beans and the resulting precooked flours need less cooking time compared to whole dry beans. PMID:25987998

  19. Effects of combined traditional processing methods on the nutritional quality of beans.

    PubMed

    Nakitto, Aisha M; Muyonga, John H; Nakimbugwe, Dorothy

    2015-05-01

    Consumption of dry beans is limited by long cooking times thus high fuel requirement. The bioavailability of nutrients in beans is also limited due to presence of antinutrients such as phytates and tannins. Little research has been done on combined processing methods for production of nutritious fast cooking bean flour and the effect of combined treatments on nutritional quality of beans has not previously determined. The aim of this study was to reduce cooking time and enhance the nutritional value of dry beans. Specifically to: develop protocols for production of fast cooking bean flours and assess the effect of processing on the nutritional characteristics of the flours. Dry beans (K131 variety) were soaked for 12 h; sprouted for 48 h; dehulled and steamed for 25 and 15 min for whole and dehulled beans respectively or roasted at 170°C for 45 and 15 min for whole and dehulled beans respectively. Dehulling eliminated phytates and tannins and increased protein digestibility. In vitro protein digestibility and mineral (iron and zinc) extractability were negatively correlated with tannin and phytate content. Total available carbohydrates were highest in moist heat-treated bean flours. Overall, combined processing of beans improved the nutritional quality of dry beans and the resulting precooked flours need less cooking time compared to whole dry beans.

  20. Microbiological Spoilage of Canned Foods

    NASA Astrophysics Data System (ADS)

    Evancho, George M.; Tortorelli, Suzanne; Scott, Virginia N.

    Nicolas Appert (1749-1841) developed the first commercial process that kept foods from spoiling in response to an offer from the French government for a method of preserving food for use by the army and navy. Appert, a confectioner and chef, began to experiment in his workshop in Massy, near Paris, but since little was known about bacteriology and the causes of spoilage (Louis Pasteur had yet to formulate the germ theory), much of his work involved trial and error. In 1810, after years of experimenting, he was awarded the prize of 12,000 francs for his method of preservation, which involved cooking foods in sealed jars at high temperatures. He described his method of preserving food in a book published in 1811, "L'Art De Conserver, Pendant Plusiers Annes, Toutes les Substances Animales et Végétales," which translated means "The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years." He later built a bottling factory and began to produce preserved foods for the people of France and is credited with being the "Father of Canning."

  1. A comparison of the retention of pathogenic Escherichia coli O157 by sprouts, leaves and fruits.

    PubMed

    Mathews, Stephanie L; Smith, Rachel B; Matthysse, Ann G

    2014-11-01

    The retention (binding to or association with the plant) of Escherichia coli by cut leaves and fruits after vigorous water washing was compared with that by sprouts. Retention by fruits and leaves was similar but differed from retention by sprouts in rate, effect of wounding and requirement for poly-β,1-6-N-acetyl-D-glucosamine. Escherichia coli was retained by cut ends of lettuce leaves within 5 min while more than 1 h was required for retention by the intact epidermis of leaves and fruits, and more than 1 day for sprouts. Retention after 5 min at the cut leaf edge was specific for E. coli and was not shown by the plant-associated bacteria Agrobacterium tumefaciens and Sinorhizobium meliloti. Escherichia coli was retained by lettuce, spinach, alfalfa, bean, tomato, Arabidopsis thaliana, cucumber, and pepper leaves and fruits faster than by sprouts. Wounding of leaves and fruits but not sprouts increased bacterial retention. Mutations in the exopolysaccharide synthesis genes yhjN and wcaD reduced the numbers of bacteria retained. PgaC mutants were retained by cut leaves and fruits but not by sprouts. There was no significant difference in the retention of an O157 and a K12 strain by fruits or leaves. However, retention by sprouts of O157 strains was significantly greater than K12 strains. These findings suggest that there are differences in the mechanisms of E  coli retention among sprouts, and leaves and fruits.

  2. Evaluating the impact of sprouting conditions on the glucosinolate content of Brassica oleracea sprouts.

    PubMed

    Vale, A P; Santos, J; Brito, N V; Fernandes, D; Rosa, E; Oliveira, M Beatriz P P

    2015-07-01

    The glucosinolates content of brassica plants is a distinctive characteristic, representing a healthy advantage as many of these compounds are associated to antioxidant and anti-carcinogenic properties. Brassica sprouts are still an underutilized source of these bioactive compounds. In this work, four varieties of brassica sprouts (red cabbage, broccoli, Galega kale and Penca cabbage), including two local varieties from the North of Portugal, were grown to evaluate the glucosinolate profile and myrosinase activity during the sprouting. Also the influence of light/darkness exposure during sprouting on the glucosinolate content was assessed. Glucosinolate content and myrosinase activity of the sprouts was evaluated by HPLC methods. All sprouts revealed a higher content of aliphatic glucosinolates than of indole glucosinolates, contrary to the profile described for most of brassica mature plants. Galega kale sprouts had the highest glucosinolate content, mainly sinigrin and glucoiberin, which are recognized for their beneficial health effects. Penca cabbage sprouts were particularly richer in glucoraphanin, who was also one of the major compounds in broccoli sprouts. Red cabbage showed a higher content of progoitrin. Regarding myrosinase activity, Galega kale sprouts showed the highest values, revealing that the use of light/dark cycles and a sprouting phase of 7-9 days could be beneficial to preserve the glucosinolate content of this variety.

  3. Update: intervention strategies for producing safe sprouts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    There are still foodborne illness outbreaks and product recalls due to pathogen contaminated sprouts. Contaminated seeds, used for sprouting, are considered the main source of the problem. A review of seed contamination strategies, both chemical and non-thermal, will be presented. The chemical in...

  4. Undergraduate Laboratory Exercises Specific to Food Spoilage Microbiology

    ERIC Educational Resources Information Center

    Snyder, Abigail B.; Worobo, Randy W.; Orta-Ramirez, Alicia

    2016-01-01

    Food spoilage has an enormous economic impact, and microbial food spoilage plays a significant role in food waste and loss; subsequently, an equally significant portion of undergraduate food microbiology instruction should be dedicated to spoilage microbiology. Here, we describe a set of undergraduate microbiology laboratory exercises that focus…

  5. Practical evaluation of Mung bean seed pasteurization method in Japan.

    PubMed

    Bari, M L; Enomoto, K; Nei, D; Kawamoto, S

    2010-04-01

    The majority of the seed sprout-related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella. Therefore, an effective method for inactivating these organisms on the seeds before sprouting is needed. The current pasteurization method for mung beans in Japan (hot water treatment at 85 degrees C for 10 s) was more effective for disinfecting inoculated E. coli O157:H7, Salmonella, and nonpathogenic E. coli on mung bean seeds than was the calcium hypochlorite treatment (20,000 ppm for 20 min) recommended by the U.S. Food and Drug Administration. Hot water treatment at 85 degrees C for 40 s followed by dipping in cold water for 30 s and soaking in chlorine water (2,000 ppm) for 2 h reduced the pathogens to undetectable levels, and no viable pathogens were found in a 25-g enrichment culture and during the sprouting process. Practical tests using a working pasteurization machine with nonpathogenic E. coli as a surrogate produced similar results. The harvest yield of the treated seed was within the acceptable range. These treatments could be a viable alternative to the presently recommended 20,000-ppm chlorine treatment for mung bean seeds.

  6. Simultaneous Determination of Levodopa and Carbidopa from Fava Bean, Green Peas and Green Beans by High Performance Liquid Gas Chromatography

    PubMed Central

    Mehran S.M., Mohseni; B., Golshani

    2013-01-01

    Introduction: According to many studies, sprouted fava beans are a rich source of levo-dihydroxy phenylalanine (L-dopa) the precursor of dopamine, and they are now being investigated for use in the management of Parkinson’s disease. The addition of Carbidopa (C-dopa) can reduce the daily use of the L-dopa dosage requirements and it can also reduce the side effects which are associated with the L-dopa administration. Material and Methods: The present research was conducted to find the levo-dihydroxy phenylalanine (L-dopa) and Carbidopa (C-dopa) in fava beans, green peas and green beans by High Performance Gas Chromatography (HPLC). Carbidopa (C-dopa) is a peripheral decarboxylase inhibitor. As a substitution therapy, it used in combination to treat Parkinson’s disease. Result: We obtained L-dopa and C-dopa from fava beans which were in the fresh and dry sprouted form, whose concentrations were 1.4,1.5 and 2.6,2.4 mg/ml respectively. The maximal stimulation of the L-DOPA content was seen on day 8 for the fava beans, which was 100% higher than that of the control level. Conclusion: The results of this study indicate that faba beans are a good source of natural L-dopa and C-dopa. The quantification of this capacity according to the stage and the plant part could be suitable for applications in the food industry and in plant medicine. The consumption of fava beans can increase the levels of L-dopa and C-dopa in the blood, with a marked improvement in the motor performance of the patients with parkinson disease, without any side effects. PMID:23905090

  7. Microbiological Spoilage of High-Sugar Products

    NASA Astrophysics Data System (ADS)

    Thompson, Sterling

    The high-sugar products discussed in this chapter are referred to as chocolate, sugar confectionery (non-chocolate), liquid sugars, sugar syrups, and honey. Products grouped in the sugar confectionery category include hard candy, soft/gummy candy, caramel, toffee, licorice, marzipan, creams, jellies, and nougats. A common intrinsic parameter associated with high-sugar products is their low water activity (a w), which is known to inhibit the growth of most spoilage and pathogenic bacteria. However, spoilage can occur as a result of the growth of osmophilic yeasts and xerophilic molds (Von Richter, 1912; Anand & Brown, 1968; Brown, 1976). The a w range for high-sugar products is between 0.20 and 0.80 (Banwart, 1979; Richardson, 1987; Lenovich & Konkel, 1992; ICMSF, 1998; Jay, Loessner, & Golden, 2005). Spoilage of products, such as chocolate-covered cherries, results from the presence of yeasts in the liquid sugar brine or the cherry. Generally, the spoiled product will develop leakers. The chocolate covering the cherry would not likely be a source of yeast contamination.

  8. Toxicity Assessment of Common Beans (Phaseolus vulgaris L.) Widely Consumed by Tunisian Population.

    PubMed

    Nciri, Nader; Cho, Namjun; El Mhamdi, Faiçal; Ben Ismail, Hanen; Ben Mansour, Abderraouf; Sassi, Fayçal Haj; Ben Aissa-Fennira, Fatma

    2015-09-01

    This research aimed at assessing the content and the functional properties of phytohemagglutinin (PHA) in different varieties of beans widely consumed in Tunisia through soaking, cooking, autoclaving, germination, and their combinations. This study was carried out on three varieties of white beans grown in different localities of Tunisia, namely Twila, Coco, and Beldia, as well as on imported and local canned beans. All bean samples underwent biochemical and immunological evaluation by employing several techniques such as indirect competitive enzyme-linked immunosorbent assay (ELISA), hemagglutinating assay, Ouchterlony double immunodiffusion, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Biochemical and immunological analyses indicated that raw dry beans contained a considerable amount of proteins and PHAs. ELISA demonstrated that soaking, either in plain water or in alkaline solution, caused an increase in the concentration of PHA. A slight increase of PHA was produced equally by germination during 4 days in all bean varieties. Cooking or autoclaving of presoaked beans resulted in a complete disappearance of PHA. ELISA test also proved that both imported and local canned beans contained fingerprints of PHA. Hemagglutination assays showed that not only cooked and autoclaved presoaked beans lacked the ability to agglutinate red blood cells but also autoclaved unsoaked beans did. In agar gel immunodiffusion using rabbit anti-PHA serum, raw, soaked, cooked unsoaked, and sprouted beans gave precipitin arc reactions, indicating that PHA existed in immunoreactive form in the tested seeds. SDS-PAGE electrophoretograms showed protein isolates of Twila and Beldia beans to have different profiles through soaking, cooking, and autoclaving processes. This work revealed that the combination of soaking and cooking/autoclaving was the best way in reducing PHA content and its activity in all bean varieties when compared with germination. PMID:26355953

  9. Toxicity Assessment of Common Beans (Phaseolus vulgaris L.) Widely Consumed by Tunisian Population.

    PubMed

    Nciri, Nader; Cho, Namjun; El Mhamdi, Faiçal; Ben Ismail, Hanen; Ben Mansour, Abderraouf; Sassi, Fayçal Haj; Ben Aissa-Fennira, Fatma

    2015-09-01

    This research aimed at assessing the content and the functional properties of phytohemagglutinin (PHA) in different varieties of beans widely consumed in Tunisia through soaking, cooking, autoclaving, germination, and their combinations. This study was carried out on three varieties of white beans grown in different localities of Tunisia, namely Twila, Coco, and Beldia, as well as on imported and local canned beans. All bean samples underwent biochemical and immunological evaluation by employing several techniques such as indirect competitive enzyme-linked immunosorbent assay (ELISA), hemagglutinating assay, Ouchterlony double immunodiffusion, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Biochemical and immunological analyses indicated that raw dry beans contained a considerable amount of proteins and PHAs. ELISA demonstrated that soaking, either in plain water or in alkaline solution, caused an increase in the concentration of PHA. A slight increase of PHA was produced equally by germination during 4 days in all bean varieties. Cooking or autoclaving of presoaked beans resulted in a complete disappearance of PHA. ELISA test also proved that both imported and local canned beans contained fingerprints of PHA. Hemagglutination assays showed that not only cooked and autoclaved presoaked beans lacked the ability to agglutinate red blood cells but also autoclaved unsoaked beans did. In agar gel immunodiffusion using rabbit anti-PHA serum, raw, soaked, cooked unsoaked, and sprouted beans gave precipitin arc reactions, indicating that PHA existed in immunoreactive form in the tested seeds. SDS-PAGE electrophoretograms showed protein isolates of Twila and Beldia beans to have different profiles through soaking, cooking, and autoclaving processes. This work revealed that the combination of soaking and cooking/autoclaving was the best way in reducing PHA content and its activity in all bean varieties when compared with germination.

  10. Infections associated with eating seed sprouts: an international concern.

    PubMed Central

    Taormina, P. J.; Beuchat, L. R.; Slutsker, L.

    1999-01-01

    Recent outbreaks of Salmonella and Escherichia coli O157:H7 infections associated with raw seed sprouts have occurred in several countries. Subjective evaluations indicate that pathogens can exceed 107 per gram of sprouts produced from inoculated seeds during sprout production without adversely affecting appearance. Treating seeds and sprouts with chlorinated water or other disinfectants fails to eliminate the pathogens. A comprehensive approach based on good manufacturing practices and principles of hazard analysis and critical control points can reduce the risk of sprout-associated disease. Until effective measures to prevent sprout-associated illness are identified, persons who wish to reduce their risk of foodborne illness from raw sprouts are advised not to eat them; in particular, persons at high risk for severe complications of infections with Salmonella or E. coli O157:H7, such as the elderly, children, and those with compromised immune systems, should not eat raw sprouts. PMID:10511518

  11. 21 CFR 172.590 - Yeast-malt sprout extract.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Yeast-malt sprout extract. 172.590 Section 172.590... CONSUMPTION Flavoring Agents and Related Substances § 172.590 Yeast-malt sprout extract. Yeast-malt sprout... prescribed conditions: (a) The additive is produced by partial hydrolysis of yeast extract (derived...

  12. 21 CFR 172.590 - Yeast-malt sprout extract.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Yeast-malt sprout extract. 172.590 Section 172.590... CONSUMPTION Flavoring Agents and Related Substances § 172.590 Yeast-malt sprout extract. Yeast-malt sprout... prescribed conditions: (a) The additive is produced by partial hydrolysis of yeast extract (derived...

  13. 21 CFR 172.590 - Yeast-malt sprout extract.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Yeast-malt sprout extract. 172.590 Section 172.590... Substances § 172.590 Yeast-malt sprout extract. Yeast-malt sprout extract, as described in this section, may... produced by partial hydrolysis of yeast extract (derived from Saccharomyces cereviseae,...

  14. 21 CFR 172.590 - Yeast-malt sprout extract.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Yeast-malt sprout extract. 172.590 Section 172.590... CONSUMPTION Flavoring Agents and Related Substances § 172.590 Yeast-malt sprout extract. Yeast-malt sprout... prescribed conditions: (a) The additive is produced by partial hydrolysis of yeast extract (derived...

  15. Preventing spoilage of poultry meat: focus on spoilage microorganisms and their control

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The shelf-life of fresh poultry meat is determined by the level of contamination of processed meat by spoilage microorganisms, storage temperature and storage atmosphere. This chapter looks at the various ways by which to extend the shelf-life of poultry meat: vacuum and modified atmosphere packagin...

  16. Growth dynamics of specific spoilage organisms and associated spoilage biomarkers in chicken breast stored aerobically

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This study was performed to identify and quantify selected volatile spoilage biomarkers in a headspace over chicken breast using solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry-flame ionization detectors (GC-MS/FID). The chicken breast samples were aerobically s...

  17. Microbiological Spoilage of Fish and Seafood Products

    NASA Astrophysics Data System (ADS)

    Gram, Lone

    Fish and seafood products are some of the most important protein sources in human nutrition. At the same time, these products are perishable and, if left unpreserved, spoil rapidly. Some fish products are heavily cured (salted, dried) and shelf stable at ambient temperature. An increasing number of fish products are preserved by low levels of salt, cooling, packaging in modified atmosphere, and/or addition of low levels of preservatives. The microflora of these products is often complex; however, spoilage is mostly caused by microbial action.

  18. Microbiological Spoilage of Acidified Specialty Products

    NASA Astrophysics Data System (ADS)

    Sperber, William H.

    Acidified specialty products or condiments are among the most microbiologically stable and safe food products. Often formulated, packaged, and distributed without heat treatments, they are microbiologically stable indefinitely at ambient temperatures in unopened containers. The packaged, acidified products are often intended for multiple uses, exposing them at the points of consumption to numerous opportunities for contamination with microorganisms. Nonetheless, they remain resistant to microbiological spoilage for many months, often under refrigerated conditions that are used to retard chemical reactions, flavor changes, and yeast growth.

  19. Biodiversity of spoilage lactobacilli: phenotypic characterisation.

    PubMed

    Sanders, J W; Oomes, S J C M; Membré, J-M; Wegkamp, A; Wels, M

    2015-02-01

    Preventing food spoilage is a challenge for the food industry, especially when applying mild preservation methods and when avoiding the use of preservatives. Therefore, it is essential to explore the boundaries of preservation by better understanding the causative microbes, their phenotypic behaviour and their genetic makeup. Traditionally in food microbiology, single strains or small sets of selected strains are studied. Here a collection of 120 strains of 6 different spoilage related Lactobacillus species and a multitude of sources was prepared and their growth characteristics determined in 384-well plates by optical density measurements (OD) over 20 days, for 20 carbon source-related phenotypic parameters and 25 preservation-related phenotypic parameters. Growth under all conditions was highly strain specific and there was no correlation of phenotypes at the species level. On average Lactobacillus brevis strains were amongst the most robust whereas Lactobacillus fructivorans strains had a much narrower growth range. The biodiversity data allowed the definition of preservation boundaries on the basis of the number of Lactobacillus strains that reached a threshold OD, which is different from current methods that are based on growth ability or growth rate of a few selected strains. Genetic information on these microbes and a correlation study will improve the mechanistic understanding of preservation resistance and this will support the future development of superior screening and preservation methods. PMID:25481060

  20. Light influence in the nutritional composition of Brassica oleracea sprouts.

    PubMed

    Vale, A P; Santos, J; Brito, N V; Peixoto, V; Carvalho, Rosa; Rosa, E; Oliveira, M Beatriz P P

    2015-07-01

    Brassica sprouts are considered a healthy food product, whose nutritional quality can be influenced by several factors. The aim of this work was to monitor the nutritional composition changes promoted by different sprouting conditions of four varieties of Brassica oleracea (red cabbage, broccoli, Galega kale and Penca cabbage). Sprouts were grown under light/darkness cycles and complete darkness. Standard AOAC methods were applied for nutritional value evaluation, while chromatographic methods with UV-VIS and FID detection were used to determine the free amino acids and fatty acids, respectively. Mineral content was analyzed by atomic absorption spectrometry. Sprouts composition revealed them as an excellent source of protein and dietary fiber. Selenium content was one of the most distinctive feature of sprouts, being the sprouting conditions determinant for the free amino acid and fatty acids profile. The use of complete darkness was beneficial to the overall nutritional quality of the brassica sprouts studied.

  1. Insights into the role of quorum sensing in food spoilage.

    PubMed

    Ammor, Mohammed Salim; Michaelidis, Christos; Nychas, George-John E

    2008-07-01

    Food spoilage is a consequence of the degrading enzymatic activity of some food-associated bacteria. Several proteolytic, lipolytic, chitinolytic, and pectinolytic activities associated with the deterioration of goods are regulated by quorum sensing, suggesting a potential role of such cell-to-cell communication in food spoilage. Here we review quorum sensing signaling molecules and methods of their detection and quantification, and we provide insights into the role of quorum sensing in food spoilage and address potential quorum sensing inhibitors that might be used as biopreservatives.

  2. Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee

    NASA Astrophysics Data System (ADS)

    Pinkas, Joan M.; Battista, Karen; Morille-Hinds, Theodora

    Spices, nuts, cocoa, and coffee are raw materials that may be used alone or as ingredients in the manufacture of processed food products. The control of microbiological spoilage of these raw materials at the ingredient stage will enable the food processor to better assure the production of high-quality foods with an acceptable shelf life. While this chapter is limited to four materials, many of the spoilage control procedures recommended can also be applied to other raw materials of a similar nature.

  3. Pathogen detection, testing, and control in fresh broccoli sprouts

    PubMed Central

    Fahey, Jed W; Ourisson, Philippe J; Degnan, Frederick H

    2006-01-01

    Background The recent increased interest in consuming green vegetable sprouts has been tempered by the fact that fresh sprouts can in some cases be vehicles for food-borne illnesses. They must be grown according to proper conditions of sanitation and handled as a food product rather than as an agricultural commodity. When sprouts are grown in accordance with the criteria proposed from within the sprout industry, developed by regulatory agencies, and adhered to by many sprouters, green sprouts can be produced with very low risk. Contamination may occur when these guidelines are not followed. Methods A one year program of microbial hold-and-release testing, conducted in concert with strict seed and facility cleaning procedures by 13 U.S. broccoli sprout growers was evaluated. Microbial contamination tests were performed on 6839 drums of sprouts, equivalent to about 5 million consumer packages of fresh green sprouts. Results Only 24 (0.75%) of the 3191 sprout samples gave an initial positive test for Escherichia coli O157:H7 or Salmonella spp., and when re-tested, 3 drums again tested positive. Composite testing (e.g., pooling up to 7 drums for pathogen testing) was equally sensitive to single drum testing. Conclusion By using a "test-and-re-test" protocol, growers were able to minimize crop destruction. By pooling drums for testing, they were also able to reduce testing costs which now represent a substantial portion of the costs associated with sprout growing. The test-and-hold scheme described herein allowed those few batches of contaminated sprouts to be found prior to packaging and shipping. These events were isolated, and only safe sprouts entered the food supply. PMID:16630354

  4. Microbiological examination of vegetable seed sprouts in Korea.

    PubMed

    Kim, Hoikyung; Lee, Youngjun; Beuchat, Larry R; Yoon, Bong-June; Ryu, Jee-Hoon

    2009-04-01

    Sprouted vegetable seeds used as food have been implicated as sources of outbreaks of Salmonella and Escherichia coli O157:H7 infections. We profiled the microbiological quality of sprouts and seeds sold at retail shops in Seoul, Korea. Ninety samples of radish sprouts and mixed sprouts purchased at department stores, supermarkets, and traditional markets and 96 samples of radish, alfalfa, and turnip seeds purchased from online stores were analyzed to determine the number of total aerobic bacteria (TAB) and molds or yeasts (MY) and the incidence of Salmonella, E. coli O157:H7, and Enterobacter sakazakii. Significantly higher numbers of TAB (7.52 log CFU/g) and MY (7.36 log CFU/g) were present on mixed sprouts than on radish sprouts (6.97 and 6.50 CFU/g, respectively). Populations of TAB and MY on the sprouts were not significantly affected by location of purchase. Radish seeds contained TAB and MY populations of 4.08 and 2.42 log CFU/g, respectively, whereas populations of TAB were only 2.54 to 2.84 log CFU/g and populations of MY were 0.82 to 1.69 log CFU/g on alfalfa and turnip seeds, respectively. Salmonella and E. coli O157:H7 were not detected on any of the sprout and seed samples tested. E. sakazakii was not found on seeds, but 13.3% of the mixed sprout samples contained this potentially pathogenic bacterium.

  5. 21 CFR 155.120 - Canned green beans and canned wax beans.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... Vegetables § 155.120 Canned green beans and canned wax beans. (a) Identity—(1) Definition. Canned green beans and canned wax beans are the foods prepared from succulent pods of fresh green bean or wax bean plants... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Canned green beans and canned wax beans....

  6. 21 CFR 155.120 - Canned green beans and canned wax beans.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... Vegetables § 155.120 Canned green beans and canned wax beans. (a) Identity—(1) Definition. Canned green beans and canned wax beans are the foods prepared from succulent pods of fresh green bean or wax bean plants... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Canned green beans and canned wax beans....

  7. 21 CFR 155.120 - Canned green beans and canned wax beans.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... Vegetables § 155.120 Canned green beans and canned wax beans. (a) Identity—(1) Definition. Canned green beans and canned wax beans are the foods prepared from succulent pods of fresh green bean or wax bean plants... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned green beans and canned wax beans....

  8. 21 CFR 155.120 - Canned green beans and canned wax beans.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... Vegetables § 155.120 Canned green beans and canned wax beans. (a) Identity—(1) Definition. Canned green beans and canned wax beans are the foods prepared from succulent pods of fresh green bean or wax bean plants... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Canned green beans and canned wax beans....

  9. 21 CFR 155.120 - Canned green beans and canned wax beans.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... Vegetables § 155.120 Canned green beans and canned wax beans. (a) Identity—(1) Definition. Canned green beans and canned wax beans are the foods prepared from succulent pods of fresh green bean or wax bean plants... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Canned green beans and canned wax beans....

  10. Growth characteristics of mung beans and water convolvuluses exposed to 425-MHz electromagnetic fields.

    PubMed

    Jinapang, Peeraya; Prakob, Panida; Wongwattananard, Pongtorn; Islam, Naz E; Kirawanich, Phumin

    2010-10-01

    Effects of high-frequency, continuous wave (CW) electromagnetic fields on mung beans (Vigna radiata L.) and water convolvuluses (Ipomoea aquatica Forssk.) were studied at different growth stages (pre-sown seed and early seedling). Specifically, the effects of the electromagnetic source's power and duration (defined as power-duration level) on the growth of the two species were studied. Mung beans and water convolvuluses were exposed to electromagnetic fields inside a specially designed chamber for optimum field absorption, and the responses of the seeds to a constant frequency at various power levels and durations of exposure were monitored. The frequency used in the experiments was 425 MHz, the field strengths were 1 mW, 100 mW, and 10 W, and the exposure durations were 1, 2, and 4 h. Results show that germination enhancement is optimum for the mung beans at 100 mW/1 h power-duration level, while for water convolvuluses the optimum germination power-duration level was 1 mW/2 h. When both seed types were exposed at the early sprouting phase with their respective optimum power-duration levels for optimum seed growth, water convolvuluses showed growth enhancement while mung bean sprouts showed no effects. Water content analysis of the seeds suggests thermal effects only at higher field strength.

  11. Current intervention strategies for the microbial safety of sprouts.

    PubMed

    Sikin, Adi Md; Zoellner, Claire; Rizvi, Syed S H

    2013-12-01

    Sprouts have gained popularity worldwide due to their nutritional values and health benefits. The fact that their consumption has been associated with numerous outbreaks of foodborne illness threatens the $250 million market that this industry has established in the United States. Therefore, sprout manufacturers have utilized the U.S. Food and Drug Administration recommended application of 20,000 ppm of calcium hypochlorite solution to seeds before germination as a preventative method. Concentrations of up to 200 ppm of chlorine wash are also commonly used on sprouts. However, chlorine-based treatment achieves on average only 1- to 3-log reductions in bacteria and is associated with negative health and environmental issues. The search for alternative strategies has been widespread, involving chemical, biological, physical, and hurdle processes that can achieve up to 7-log reductions in bacteria in some cases. The compilation here of the current scientific data related to these techniques is used to compare their efficacy for ensuring the microbial safety of sprouts and their practicality for commercial producers. Of specific importance for alternative seed and sprout treatments is maintaining the industry-accepted germination rate of 95% and the sensorial attributes of the final product. This review provides an evaluation of suggested decontamination technologies for seeds and sprouts before, during, and after germination and concludes that thermal inactivation of seeds and irradiation of sprouts are the most practical stand-alone microbial safety interventions for sprout production.

  12. Early Sprouts: Cultivating Healthy Food Choices in Young Children

    ERIC Educational Resources Information Center

    Kalich, Karrie; Bauer, Dottie; McPartlin, Deirdre

    2009-01-01

    Plant lifelong healthy eating concepts in young children and counteract the prevalence of childhood obesity with "Early Sprouts." A research-based early childhood curriculum, this "seed-to-table" approach gets children interested in and enjoying nutritious fruits and vegetables. The "Early Sprouts" model engages…

  13. Biomimetic model to reconstitute angiogenic sprouting morphogenesis in vitro.

    PubMed

    Nguyen, Duc-Huy T; Stapleton, Sarah C; Yang, Michael T; Cha, Susie S; Choi, Colin K; Galie, Peter A; Chen, Christopher S

    2013-04-23

    Angiogenesis is a complex morphogenetic process whereby endothelial cells from existing vessels invade as multicellular sprouts to form new vessels. Here, we have engineered a unique organotypic model of angiogenic sprouting and neovessel formation that originates from preformed artificial vessels fully encapsulated within a 3D extracellular matrix. Using this model, we screened the effects of angiogenic factors and identified two distinct cocktails that promoted robust multicellular endothelial sprouting. The angiogenic sprouts in our system exhibited hallmark structural features of in vivo angiogenesis, including directed invasion of leading cells that developed filopodia-like protrusions characteristic of tip cells, following stalk cells exhibiting apical-basal polarity, and lumens and branches connecting back to the parent vessels. Ultimately, sprouts bridged between preformed channels and formed perfusable neovessels. Using this model, we investigated the effects of angiogenic inhibitors on sprouting morphogenesis. Interestingly, the ability of VEGF receptor 2 inhibition to antagonize filopodia formation in tip cells was context-dependent, suggesting a mechanism by which vessels might be able to toggle between VEGF-dependent and VEGF-independent modes of angiogenesis. Like VEGF, sphingosine-1-phosphate also seemed to exert its proangiogenic effects by stimulating directional filopodial extension, whereas matrix metalloproteinase inhibitors prevented sprout extension but had no impact on filopodial formation. Together, these results demonstrate an in vitro 3D biomimetic model that reconstitutes the morphogenetic steps of angiogenic sprouting and highlight the potential utility of the model to elucidate the molecular mechanisms that coordinate the complex series of events involved in neovascularization. PMID:23569284

  14. Genome sequence of a food spoilage lactic acid bacterium, Leuconostoc gasicomitatum LMG 18811T, in association with specific spoilage reactions.

    PubMed

    Johansson, Per; Paulin, Lars; Säde, Elina; Salovuori, Noora; Alatalo, Edward R; Björkroth, K Johanna; Auvinen, Petri

    2011-07-01

    Leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium causing spoilage of cold-stored, modified-atmosphere-packaged (MAP), nutrient-rich foods. Its role has been verified by challenge tests in gas and slime formation, development of pungent acidic and buttery off odors, and greening of beef. MAP meats have especially been prone to L. gasicomitatum spoilage. In addition, spoilage of vacuum-packaged vegetable sausages and marinated herring has been reported. The genomic sequencing project of L. gasicomitatum LMG 18811T was prompted by a need to understand the growth and spoilage potentials of L. gasicomitatum, to study its phylogeny, and to be able to knock out and overexpress the genes. Comparative genomic analysis was done within L. gasicomitatum LMG 18811T and the three fully assembled Leuconostoc genomes (those of Leuconostoc mesenteroides, Leuconostoc citreum, and Leuconostoc kimchii) available. The genome of L. gasicomitatum LMG 18811T is plasmid-free and contains a 1,954,080-bp circular chromosome with an average GC content of 36.7%. It includes genes for the phosphoketolase pathway and alternative pathways for pyruvate utilization. As interesting features associated with the growth and spoilage potential, LMG 18811T possesses utilization strategies for ribose, external nucleotides, nucleosides, and nucleobases and it has a functional electron transport chain requiring only externally supplied heme for respiration. In respect of the documented specific spoilage reactions, the pathways/genes associated with a buttery off odor, meat greening, and slime formation were recognized. Unexpectedly, genes associated with platelet binding and collagen adhesion were detected, but their functionality and role in food spoilage and processing environment contamination need further study.

  15. Protecting beans from ozone

    SciTech Connect

    Pierce, R.

    1983-03-01

    A chemical treatment to protect navy beans from ozone damage increased yields by an average of more than 20% in 3 years of tests. An experimental antioxidant chemical, EDU, made by the DuPont company was tested as soil applications and sprays on several varieties and under a variety of soil and planting conditions. The average yield increases were between 16 and 24%. Chemical treatment also increased snap bean pod production by 12%.

  16. Bacterial populations and the volatilome associated to meat spoilage.

    PubMed

    Casaburi, Annalisa; Piombino, Paola; Nychas, George-John; Villani, Francesco; Ercolini, Danilo

    2015-02-01

    Microbial spoilage of meat is a complex event to which many different bacterial populations can contribute depending on the temperature of storage and packaging conditions. The spoilage can derive from microbial development and consumption of meat nutrients by bacteria with a consequent release of undesired metabolites. The volatile organic compounds (VOCs) that are generated during meat storage can have an olfactory impact and can lead to rejection of the product when their concentration increase significantly as a result of microbial development. The VOCs most commonly identified in meat during storage include alcohols, aldehydes, ketones, fatty acids, esters and sulfur compounds. In this review, the VOCs found in fresh meat during storage in specific conditions are described together with the possible bacterial populations responsible of their production. In addition, on the basis of the data available in the literature, the sensory impact of the VOCs and their dynamics during storage is discussed to highlight their possible contribution to the spoilage of meat.

  17. The effect of pristine carbon-based nanomaterial on the growth of green gram sprouts and pH of water

    PubMed Central

    2014-01-01

    We examined the toxicity of four carbon-based nanomaterials (unmodified) by using carbon quantum dots (CQDs), graphene quantum dots (GQDs), graphene oxide (GO), and single-walled carbon nanotubes (SWCNTs) to cultivate bean sprout. Results showed that the toxicity of these four carbon nanomaterials increases with the increasing of concentration and cultivating time. In addition, pH test was applied to study the effect of carbon-based nanomaterials on water. pH of culture solution displayed unconspicuous dose-dependent, but nanomaterials indeed have a considerable impact on the pH even at low concentration. PMID:25346649

  18. Metabolic strategies of beer spoilage lactic acid bacteria in beer.

    PubMed

    Geissler, Andreas J; Behr, Jürgen; von Kamp, Kristina; Vogel, Rudi F

    2016-01-01

    Beer contains only limited amounts of readily fermentable carbohydrates and amino acids. Beer spoilage lactic acid bacteria (LAB) have to come up with metabolic strategies in order to deal with selective nutrient content, high energy demand of hop tolerance mechanisms and a low pH. The metabolism of 26 LAB strains of 6 species and varying spoilage potentialwas investigated in order to define and compare their metabolic capabilities using multivariate statistics and outline possible metabolic strategies. Metabolic capabilities of beer spoilage LAB regarding carbohydrate and amino acids did not correlate with spoilage potential, but with fermentation type (heterofermentative/homofermentative) and species. A shift to mixed acid fermentation by homofermentative (hof) Pediococcus claussenii and Lactobacillus backii was observed as a specific feature of their growth in beer. For heterofermentative (hef) LAB a mostly versatile carbohydrate metabolism could be demonstrated, supplementing the known relevance of organic acids for their growth in beer. For hef LAB a distinct amino acid metabolism, resulting in biogenic amine production, was observed, presumably contributing to energy supply and pH homeostasis.

  19. Characteristics of spoilage-associated secondary cucumber fermentation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Secondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes a total loss of the fermented product, at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fermentations are the result of microbiological util...

  20. Metabolic strategies of beer spoilage lactic acid bacteria in beer.

    PubMed

    Geissler, Andreas J; Behr, Jürgen; von Kamp, Kristina; Vogel, Rudi F

    2016-01-01

    Beer contains only limited amounts of readily fermentable carbohydrates and amino acids. Beer spoilage lactic acid bacteria (LAB) have to come up with metabolic strategies in order to deal with selective nutrient content, high energy demand of hop tolerance mechanisms and a low pH. The metabolism of 26 LAB strains of 6 species and varying spoilage potentialwas investigated in order to define and compare their metabolic capabilities using multivariate statistics and outline possible metabolic strategies. Metabolic capabilities of beer spoilage LAB regarding carbohydrate and amino acids did not correlate with spoilage potential, but with fermentation type (heterofermentative/homofermentative) and species. A shift to mixed acid fermentation by homofermentative (hof) Pediococcus claussenii and Lactobacillus backii was observed as a specific feature of their growth in beer. For heterofermentative (hef) LAB a mostly versatile carbohydrate metabolism could be demonstrated, supplementing the known relevance of organic acids for their growth in beer. For hef LAB a distinct amino acid metabolism, resulting in biogenic amine production, was observed, presumably contributing to energy supply and pH homeostasis. PMID:26398285

  1. Storage changes in the quality of sound and sprouted flour.

    PubMed

    Sur, R; Nagi, H P; Sharma, S; Sekhon, K S

    1993-07-01

    Sound and sprouted flours (24 and 48 hr) from bread wheat (WL-1562), durum wheat (PBW-34) and triticale (TL-1210) were stored at room temperature (34.8 degrees C) and relative humidity (66.7%) for 0, 45, 90 and 135 days to assess the changes in physico-chemical and baking properties. Protein, gluten, sedimentation value, starch and crude fat decreased during storage in all the samples; however, the decrease was more in sprouted flours. Free amino acids, proteolytic activity, diastatic activity and damaged starch decreased with increase in storage period. Total sugars and free fatty acids increased more rapidly in the flours of sprouted wheats during 135 days of storage. Loaf volume of breads decreased during storage in both sound and sprouted flour but the mean percent decrease in loaf volume was more in stored sound flours. Aging of sprouted flour for 45 days improved the cookie and cake making properties but further storage was of no value for these baked products. Chapati making properties of stored sound and sprouted flour were inferior to that of fresh counterparts. PMID:8332585

  2. Jack bean urease inhibition by crude juices of Allium and Brassica plants. Determination of thiosulfinates.

    PubMed

    Olech, Zofia; Zaborska, Wiesława; Kot, Mirosława

    2014-02-15

    The aim of this study was the elucidation of the inhibitory influence of Allium (garlic, onion, leek) and Brassica (cabbage, Brussels sprouts) plants juices, on jack bean urease activity. Concentrations of thiosulfinates, the compounds responsible for the inhibition, were determined in studied materials. The kinetics and mechanism of the inhibitions were investigated. Biphasic, time-dependent courses of the inhibition reactions were observed for all tested Allium and Brussels sprouts from Brassica. The cabbage material caused the monophasic course of the inhibition. In the presence of dithiothreitol, a total reactivation of the inhibited urease proceeded for the tested plants except for the onion. The onion juice modified urease, regained only half of the initial activity. The irreversible contribution was related to the presence of 1-propanethial-S-oxide, cepaenes and zwiebelanes formed in the onion juice. It was found that the thermal processing of the plant juices, results in the decrease of thiosulfinates concentration, as well as the efficiency of urease inhibition.

  3. Garlic sprouting is associated with increased antioxidant activity and concomitant changes in the metabolite profile.

    PubMed

    Zakarova, Alexandra; Seo, Ji Yeon; Kim, Hyang Yeon; Kim, Jeong Hwan; Shin, Jung-Hye; Cho, Kye Man; Lee, Choong Hwan; Kim, Jong-Sang

    2014-02-26

    Although garlic (Allium sativum) has been extensively studied for its health benefits, sprouted garlic has received little attention. We hypothesized that sprouting garlic would stimulate the production of various phytochemicals that improve health. Ethanolic extracts from garlic sprouted for different periods had variable antioxidant activities when assessed with in vitro assays, including the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity assay and the oxygen radical absorbance capacity assay. Extracts from garlic sprouted for 5 days had the highest antioxidant activity, whereas extracts from raw garlic had relatively low antioxidant activity. Furthermore, sprouting changed the metabolite profile of garlic: the metabolite profile of garlic sprouted for 5-6 days was distinct from the metabolite profile of garlic sprouted for 0-4 days, which is consistent with the finding that garlic sprouted for 5 days had the highest antioxidant activity. Therefore, sprouting may be a useful way to improve the antioxidant potential of garlic.

  4. Characterization and control of Mucor circinelloides spoilage in yogurt.

    PubMed

    Snyder, Abigail B; Churey, John J; Worobo, Randy W

    2016-07-01

    Consumer confidence in the food industry is severely affected by large-scale spoilage incidents. However, relatively little research exists on spoilage potential of members of the fungal subphylum Mucormycotina (e.g. Mucor), which includes dimorphic spoilage organisms that can switch between a yeast-like and hyphal phase depending on environmental conditions. The presence of Mucor circinelloides in yogurt may not cause spoilage, but growth and subsequent changes in quality (e.g. container bloating) can cause spoilage if not controlled. The purpose of this study was to evaluate the effects on M. circinelloides of pasteurization regimen, natamycin concentrations, and storage temperature in yogurt production, as measured by fungal proliferation and carbon dioxide production. A strain of M. circinelloides isolated from commercially spoiled yogurt showed greater yogurt-spoilage potential than clinical isolates and other industrial strains. D-values and z-values were determined for the spoilage isolate in milk as an evaluation of the fungus' ability to survive pasteurization. Natamycin was added to yogurt at 0, 5, 10, 15, and 20ppm (μg/ml) to determine its ability to inhibit M. circinelloides over the course of month-long challenge studies at 4°C, 15°C, and 25°C. Survivors were recovered on acidified PDA and carbon dioxide levels were recorded. The D-values at 54°C, 56°C, and 58°C for hyphae/sporangiospores were (in min) 38.31±0.02, 10.17±0.28, and 1.94±0.53, respectively, which yielded a z-value of 3.09°C. The D-values at 51°C, 53°C, and 55°C for yeast-like cells were (in min) 14.25±0.12, 6.87±1.19, and 2.44±0.35, respectively, which yielded a z-value of 0.34°C. These results indicated that M. circinelloides would not survive fluid milk pasteurization if contamination occurred prior to thermal treatment. CO2 production was only observed when M. circinelloides was incubated under low-oxygen conditions, and occurred only at temperatures above 4

  5. Characterization and control of Mucor circinelloides spoilage in yogurt.

    PubMed

    Snyder, Abigail B; Churey, John J; Worobo, Randy W

    2016-07-01

    Consumer confidence in the food industry is severely affected by large-scale spoilage incidents. However, relatively little research exists on spoilage potential of members of the fungal subphylum Mucormycotina (e.g. Mucor), which includes dimorphic spoilage organisms that can switch between a yeast-like and hyphal phase depending on environmental conditions. The presence of Mucor circinelloides in yogurt may not cause spoilage, but growth and subsequent changes in quality (e.g. container bloating) can cause spoilage if not controlled. The purpose of this study was to evaluate the effects on M. circinelloides of pasteurization regimen, natamycin concentrations, and storage temperature in yogurt production, as measured by fungal proliferation and carbon dioxide production. A strain of M. circinelloides isolated from commercially spoiled yogurt showed greater yogurt-spoilage potential than clinical isolates and other industrial strains. D-values and z-values were determined for the spoilage isolate in milk as an evaluation of the fungus' ability to survive pasteurization. Natamycin was added to yogurt at 0, 5, 10, 15, and 20ppm (μg/ml) to determine its ability to inhibit M. circinelloides over the course of month-long challenge studies at 4°C, 15°C, and 25°C. Survivors were recovered on acidified PDA and carbon dioxide levels were recorded. The D-values at 54°C, 56°C, and 58°C for hyphae/sporangiospores were (in min) 38.31±0.02, 10.17±0.28, and 1.94±0.53, respectively, which yielded a z-value of 3.09°C. The D-values at 51°C, 53°C, and 55°C for yeast-like cells were (in min) 14.25±0.12, 6.87±1.19, and 2.44±0.35, respectively, which yielded a z-value of 0.34°C. These results indicated that M. circinelloides would not survive fluid milk pasteurization if contamination occurred prior to thermal treatment. CO2 production was only observed when M. circinelloides was incubated under low-oxygen conditions, and occurred only at temperatures above 4

  6. "The Bean Files."

    ERIC Educational Resources Information Center

    Haq, Krystyna; Longnecker, Nancy; Hickey, Ruth

    1999-01-01

    Describes classroom use and effectiveness of "The Bean Files," an internet package that uses humorous stories to introduce students to life on a wheat-sheep farm in the Mediterranean climate areas of Australia. The focus of the program is on the role of legume-cereal rotations in the farming system and the science underpinning this agricultural…

  7. Sharing Beans with Friends

    ERIC Educational Resources Information Center

    Bell, Clare V.

    2013-01-01

    Teachers and researchers have known for decades that the use of storybooks can have a positive impact on students' experiences with mathematics. This article describes how first graders in an urban public school actively engage with mathematics by using the story "Bean Thirteen" as a context for developing number sense. This…

  8. Changes in phenols contents from buckwheat sprouts during growth stage.

    PubMed

    Koyama, Masahiro; Nakamura, Chiho; Nakamura, Kozo

    2013-02-01

    Germinated buckwheat is buckwheat seeds soaked in water just until it begins to bud. Buckwheat sprouts are seedling plants of buckwheat grown up to 10-15 cm. The purpose of this study was to determine the optimal growth period for accumulating the most abundant functional phenol(s) in germinated buckwheat that had been soaked in darkness and buckwheat sprouts cultivated by hydroponic culture. The rutin contained in germinated buckwheat was analyzed by CE (capillary electrophoresis). Phenols, including isoorientin, orientin, isovitexin, vitexin, and rutin were separated from buckwheat sprouts by HPLC and identified by LC-MS. The highest rutin content in germinated buckwheat was found to be 15.8 mg/100 g DW at 20 h after germination. Buckwheat sprouts contained five kinds of major phenols. The highest amounts of isoorientin, orientin, isovitexin, and vitexin were measured at day 3, with the exception of rutin, and then a gradual decrease was observed as the sprouts grew. The quantities of isoorientin, orientin, isovitexin, and vitexin at day 3 were 5.8, 11.7, 26.2, and 28.9 mg/100 g FW, respectively. The rutin content rapidly increased to 109.0 mg/100 g FW until day 6. The highest total phenols in buckwheat sprouts were 162.9 mg/100 g FW at day 6. Germinated buckwheat soaked for 20 h and buckwheat sprouts cultivated for 6 days were rich in dietary phenol(s), which makes these plants a valuable functional food for human consumption. PMID:24425891

  9. Occurrence of phytoplasma phyllody and witches' broom disease of faba bean in Bihar.

    PubMed

    Singh, Anil K; Bhatt, B P; Manibhushan

    2013-09-01

    Faba bean (Vicio faba) plants showed symptoms of shoe stringed leaves, phyllody and flower abortion in experimental field. The first symptoms consisted of phyllody mild yellowing, vein clearing and slightly inward folding of newly formed leaves in the apical region of the plant. The disease was characterized by a series of floral abnormalities including virescence, phyllody and proliferation of sprouts together with other abnormalities, such as loss of apical dominance, vivipary and enhanced vegetative growth. Ambient temperature found to be contributing positively on disease development. Under climate change condition there may be every possible chance for speedy spread of this very economic important disease to the earlier not known regions.

  10. A new cause of spoilage in goose sausages.

    PubMed

    Iacumin, Lucilla; Manzano, Marisa; Panseri, Sara; Chiesa, Luca; Comi, Giuseppe

    2016-09-01

    The aim of this work was to determine the microorganisms present and to investigate their metabolites that cause spoilage of many goose sausages produced in Friuli, a northeast region of Italy. The defect was observed by sensorial analysis using the "needle probing" technique; the spoiled sausages were unsafe and not marketable. Despite the addition of starter, the microorganisms, particularly enterococci and Enterobacteriaceae, grew during ripening and produced a large amount of biogenic amines; therefore, these sausages represented a risk to consumers. The production of those compounds was confirmed in vitro. Furthermore, a second cause of spoilage was attributed to moulds that grew during ripening; the fungi grew between the meat and casing, producing a large amount of total volatile nitrogen, and consequently an ammonia smell was present either in the ripening area or in the sausages. This is the first description of this type of defect in goose sausages. PMID:27217359

  11. Cellulolytic Bacteria Associated with Sloughing Spoilage of California Ripe Olives

    PubMed Central

    Patel, Ishwarlal B.; Vaughn, Reese H.

    1973-01-01

    Sloughing spoilage of California ripe olives during processing is characterized by severe softening, skin rupture, and flesh sloughing. It was assumed that cellulolytic activity was responsible for skin rupture and sloughing of flesh, and so a deliberate search was made for cellulolytic bacteria from olives undergoing sloughing spoilage. A bacterium identified as Cellulomonas flavigena was highly cellulolytic, attacking filter paper, carboxymethyl cellulose (CMC) gel, and olive tissue. Other bacteria attacking CMC, but not filter paper, enhanced the activity of the Cellulomonas strain when grown in mixed culture, although they did not, in pure culture, have any effect on filter paper. These latter cultures (all degraded olive tissue) represented the genera Xanthomonas, Aerobacter, and Escherichia. Other noncellulolytic bacteria belonging to the genera Alcaligenes, Kurthia, and Micrococcus also were used for study of mixed culture fermentation of cellulose by C. flavigena. Cellobiose accumulation at levels of 1.0% (w/v) and above suppressed growth of C. flavigena. Images PMID:4568890

  12. Cellulolytic bacteria associated with sloughing spoilage of California ripe olives.

    PubMed

    Patel, I B; Vaughn, R H

    1973-01-01

    Sloughing spoilage of California ripe olives during processing is characterized by severe softening, skin rupture, and flesh sloughing. It was assumed that cellulolytic activity was responsible for skin rupture and sloughing of flesh, and so a deliberate search was made for cellulolytic bacteria from olives undergoing sloughing spoilage. A bacterium identified as Cellulomonas flavigena was highly cellulolytic, attacking filter paper, carboxymethyl cellulose (CMC) gel, and olive tissue. Other bacteria attacking CMC, but not filter paper, enhanced the activity of the Cellulomonas strain when grown in mixed culture, although they did not, in pure culture, have any effect on filter paper. These latter cultures (all degraded olive tissue) represented the genera Xanthomonas, Aerobacter, and Escherichia. Other noncellulolytic bacteria belonging to the genera Alcaligenes, Kurthia, and Micrococcus also were used for study of mixed culture fermentation of cellulose by C. flavigena. Cellobiose accumulation at levels of 1.0% (w/v) and above suppressed growth of C. flavigena.

  13. Development of Combined Dry Heat and Chlorine Dioxide Gas Treatment with Mechanical Mixing for Inactivation of Salmonella enterica Serovar Montevideo on Mung Bean Seeds.

    PubMed

    Annous, Bassam A; Burke, Angela

    2015-05-01

    Foodborne outbreaks have been associated with the consumption of fresh sprouted beans. The sprouting conditions of mung bean seeds provide optimal conditions of temperature and relative humidity for any potential pathogenic contaminant on the seeds to grow. The lack of a kill step postsprouting is a major safety concern. Thus, the use of a kill step on the seeds prior to a sprouting step would enhance the safety of fresh sprouts. The objective of this work was to evaluate the effectiveness of the combined thermal and chlorine dioxide gas (3.5 mg/liter of air) treatment with mechanical mixing (tumbling) to eliminate Salmonella on artificially inoculated mung bean seeds. Although no viable Salmonella was recovered from seeds treated in hot water at 60°C for 2 h, these treated seeds failed to germinate. Dry heat treatments (55, 60, or 70°C) for up to 8 h reduced Salmonella populations in excess of 3 log CFU/g. The use of tumbling, while treating the seeds, resulted in up to 1.6 log CFU/g reduction in Salmonella populations compared with no tumbling. Dry heat treatment at 65°C for 18 h with tumbling resulted in a complete inactivation of Salmonella populations on inoculated seeds with low inoculum levels (2.83 log CFU/g) as compared with high inoculum levels (4.75 log CFU/g). The increased reductions in pathogenic populations on the seeds with the use of tumbling could be attributed to increased uniformity of heat transfer and exposure to chlorine dioxide gas. All treated seeds were capable of germinating, as well as the nontreated controls. These results suggest that this combined treatment would be a viable process for enhancing the safety of fresh sprouts. PMID:25951379

  14. Development of Combined Dry Heat and Chlorine Dioxide Gas Treatment with Mechanical Mixing for Inactivation of Salmonella enterica Serovar Montevideo on Mung Bean Seeds.

    PubMed

    Annous, Bassam A; Burke, Angela

    2015-05-01

    Foodborne outbreaks have been associated with the consumption of fresh sprouted beans. The sprouting conditions of mung bean seeds provide optimal conditions of temperature and relative humidity for any potential pathogenic contaminant on the seeds to grow. The lack of a kill step postsprouting is a major safety concern. Thus, the use of a kill step on the seeds prior to a sprouting step would enhance the safety of fresh sprouts. The objective of this work was to evaluate the effectiveness of the combined thermal and chlorine dioxide gas (3.5 mg/liter of air) treatment with mechanical mixing (tumbling) to eliminate Salmonella on artificially inoculated mung bean seeds. Although no viable Salmonella was recovered from seeds treated in hot water at 60°C for 2 h, these treated seeds failed to germinate. Dry heat treatments (55, 60, or 70°C) for up to 8 h reduced Salmonella populations in excess of 3 log CFU/g. The use of tumbling, while treating the seeds, resulted in up to 1.6 log CFU/g reduction in Salmonella populations compared with no tumbling. Dry heat treatment at 65°C for 18 h with tumbling resulted in a complete inactivation of Salmonella populations on inoculated seeds with low inoculum levels (2.83 log CFU/g) as compared with high inoculum levels (4.75 log CFU/g). The increased reductions in pathogenic populations on the seeds with the use of tumbling could be attributed to increased uniformity of heat transfer and exposure to chlorine dioxide gas. All treated seeds were capable of germinating, as well as the nontreated controls. These results suggest that this combined treatment would be a viable process for enhancing the safety of fresh sprouts.

  15. Identification of beer spoilage microorganisms using the MALDI Biotyper platform.

    PubMed

    Turvey, Michelle Elizabeth; Weiland, Florian; Meneses, Jon; Sterenberg, Nick; Hoffmann, Peter

    2016-03-01

    Beer spoilage microorganisms present a major risk for the brewing industry and can lead to cost-intensive recall of contaminated products and damage to brand reputation. The applicability of molecular profiling using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS) in combination with Biotyper software was investigated for the identification of beer spoilage microorganisms from routine brewery quality control samples. Reference mass spectrum profiles for three of the most common bacterial beer spoilage microorganisms (Lactobacillus lindneri, Lactobacillus brevis and Pediococcus damnosus), four commercially available brewing yeast strains (top- and bottom-fermenting) and Dekkera/Brettanomyces bruxellensis wild yeast were established, incorporated into the Biotyper reference library and validated by successful identification after inoculation into beer. Each bacterial species could be accurately identified and distinguished from one another and from over 5600 other microorganisms present in the Biotyper database. In addition, wild yeast contaminations were rapidly detected and distinguished from top- and bottom-fermenting brewing strains. The applicability and integration of mass spectrometry profiling using the Biotyper platform into existing brewery quality assurance practices within industry were assessed by analysing routine microbiology control samples from a local brewery, where contaminating microorganisms could be reliably identified. Brewery-isolated microorganisms not present in the Biotyper database were further analysed for identification using LC-MS/MS methods. This renders the Biotyper platform a promising candidate for biological quality control testing within the brewing industry as a more rapid, high-throughput and cost-effective technology that can be tailored for the detection of brewery-specific spoilage organisms from the local environment.

  16. Predicting and preventing mold spoilage of food products.

    PubMed

    Dagnas, Stéphane; Membré, Jeanne-Marie

    2013-03-01

    This article is a review of how to quantify mold spoilage and consequently shelf life of a food product. Mold spoilage results from having a product contaminated with fungal spores that germinate and form a visible mycelium before the end of the shelf life. The spoilage can be then expressed as the combination of the probability of having a product contaminated and the probability of mold growth (germination and proliferation) up to a visible mycelium before the end of the shelf life. For products packed before being distributed to the retailers, the probability of having a product contaminated is a function of factors strictly linked to the factory design, process, and environment. The in-factory fungal contamination of a product might be controlled by good manufacturing hygiene practices and reduced by particular processing practices such as an adequate air-renewal system. To determine the probability of mold growth, both germination and mycelium proliferation can be mathematically described by primary models. When mold contamination on the product is scarce, the spores are spread on the product and more than a few spores are unlikely to be found at the same spot. In such a case, models applicable for a single spore should be used. Secondary models can be used to describe the effect of intrinsic and extrinsic factors on either the germination or proliferation of molds. Several polynomial models and gamma-type models quantifying the effect of water activity and temperature on mold growth are available. To a lesser extent, the effect of pH, ethanol, heat treatment, addition of preservatives, and modified atmospheres on mold growth also have been quantified. However, mold species variability has not yet been properly addressed, and only a few secondary models have been validated for food products. Once the probability of having mold spoilage is calculated for various shelf lives and product formulations, the model can be implemented as part of a risk management

  17. Predicting and preventing mold spoilage of food products.

    PubMed

    Dagnas, Stéphane; Membré, Jeanne-Marie

    2013-03-01

    This article is a review of how to quantify mold spoilage and consequently shelf life of a food product. Mold spoilage results from having a product contaminated with fungal spores that germinate and form a visible mycelium before the end of the shelf life. The spoilage can be then expressed as the combination of the probability of having a product contaminated and the probability of mold growth (germination and proliferation) up to a visible mycelium before the end of the shelf life. For products packed before being distributed to the retailers, the probability of having a product contaminated is a function of factors strictly linked to the factory design, process, and environment. The in-factory fungal contamination of a product might be controlled by good manufacturing hygiene practices and reduced by particular processing practices such as an adequate air-renewal system. To determine the probability of mold growth, both germination and mycelium proliferation can be mathematically described by primary models. When mold contamination on the product is scarce, the spores are spread on the product and more than a few spores are unlikely to be found at the same spot. In such a case, models applicable for a single spore should be used. Secondary models can be used to describe the effect of intrinsic and extrinsic factors on either the germination or proliferation of molds. Several polynomial models and gamma-type models quantifying the effect of water activity and temperature on mold growth are available. To a lesser extent, the effect of pH, ethanol, heat treatment, addition of preservatives, and modified atmospheres on mold growth also have been quantified. However, mold species variability has not yet been properly addressed, and only a few secondary models have been validated for food products. Once the probability of having mold spoilage is calculated for various shelf lives and product formulations, the model can be implemented as part of a risk management

  18. Identification of beer spoilage microorganisms using the MALDI Biotyper platform.

    PubMed

    Turvey, Michelle Elizabeth; Weiland, Florian; Meneses, Jon; Sterenberg, Nick; Hoffmann, Peter

    2016-03-01

    Beer spoilage microorganisms present a major risk for the brewing industry and can lead to cost-intensive recall of contaminated products and damage to brand reputation. The applicability of molecular profiling using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS) in combination with Biotyper software was investigated for the identification of beer spoilage microorganisms from routine brewery quality control samples. Reference mass spectrum profiles for three of the most common bacterial beer spoilage microorganisms (Lactobacillus lindneri, Lactobacillus brevis and Pediococcus damnosus), four commercially available brewing yeast strains (top- and bottom-fermenting) and Dekkera/Brettanomyces bruxellensis wild yeast were established, incorporated into the Biotyper reference library and validated by successful identification after inoculation into beer. Each bacterial species could be accurately identified and distinguished from one another and from over 5600 other microorganisms present in the Biotyper database. In addition, wild yeast contaminations were rapidly detected and distinguished from top- and bottom-fermenting brewing strains. The applicability and integration of mass spectrometry profiling using the Biotyper platform into existing brewery quality assurance practices within industry were assessed by analysing routine microbiology control samples from a local brewery, where contaminating microorganisms could be reliably identified. Brewery-isolated microorganisms not present in the Biotyper database were further analysed for identification using LC-MS/MS methods. This renders the Biotyper platform a promising candidate for biological quality control testing within the brewing industry as a more rapid, high-throughput and cost-effective technology that can be tailored for the detection of brewery-specific spoilage organisms from the local environment. PMID:26857464

  19. Selecting sprouts of brassicaceae for optimum phytochemical composition.

    PubMed

    Baenas, Nieves; Moreno, Diego A; García-Viguera, Cristina

    2012-11-14

    Cruciferous foods (Brassicaceae spp.) are rich in nutrients and bioactive compounds. Edible sprouts are becoming popular fresh foods and, therefore, the phytochemical profiling of nine varieties of Brassicaceae (broccoli, kohlrabi, red cabbage, rutabaga, turnip, turnip greens, radish, garden cress, and white mustard) was evaluated for this purpose. The glucosinolates in seeds were significantly higher than in sprouts, and day 8 of germination was considered the optimum for consumption. The sprouts with higher concentrations of glucosinolates in 8-day-old sprouts were white mustard, turnip, and kohlrabi (∼815, ∼766, and ∼653 mg 100 g⁻¹ FW, respectively). Red cabbage and radish presented great total glucosinolates content (∼516 and ∼297 mg 100 g⁻¹ FW, respectively, in 8-day-old sprouts) and also higher total phenolic contents, biomass, and antioxidant capacity. The selection of the best performers in terms of germination quality and phytochemical composition is the key to optimize new fresh foods enriched in health-bioactive compounds. Further research on the bioavailability of the bioactive compounds in Brassica foods will allow backing of recommendations for dietarily effective dosages for nutrition and health. PMID:23061899

  20. Biotic elicitors effectively increase the glucosinolates content in Brassicaceae sprouts.

    PubMed

    Baenas, Nieves; García-Viguera, Cristina; Moreno, Diego A

    2014-02-26

    Several biotic elicitors have been used in Brassicaceae species to enhance their phytochemical quality. However, there is no comparison between elicitors under controlled growth conditions. In order to draw general conclusions about the use of elicitors to enrich ready-to-eat sprouts in health-promoting glucosinolates, the aim of this study was to unveil the effect of the phytohormones methyl jasmonate (25 μM), jasmonic acid (150 μM), and salicylic acid (100 μM), the oligosaccharides glucose (277 mM) and sucrose (146 mM), and the amino acid dl-methionine (5 mM) as elicitors over 8-day sprouting Brassica oleraceae (broccoli), Brassica napus (rutabaga cabbage), Brassica rapa (turnip), and Raphanus sativus (China rose radish and red radish), representative species high in glucosinolates previously studied. Results indicated that the phytohormones methyl jasmonate and jasmonic acid and the sugars acted as effective elicitors, increasing the total glucosinolate contents of the sprouts, particularly, glucoraphanin (from 183 to 294 mg·100 g(-1) in MeJA-treated broccoli sprouts), glucoraphenin (from 33 to 124 mg·100 g(-1) and from 167 to 227 mg·100 g(-1) in MeJA-treated China rose radish and red radish, respectively), and glucobrassicin (from 23.4 to 91.0 mg·100 g(-1) and from 29.6 to 186 mg·100 g(-1) in MeJA-treated turnip and rutabaga sprouts, respectively).

  1. Mass-based metabolomic analysis of soybean sprouts during germination.

    PubMed

    Gu, Eun-Ji; Kim, Dong Wook; Jang, Gwang-Ju; Song, Seong Hwa; Lee, Jae-In; Lee, Sang Bong; Kim, Bo-Min; Cho, Yeongrae; Lee, Hyeon-Jeong; Kim, Hyun-Jin

    2017-02-15

    We investigated the metabolite profile of soybean sprouts at 0, 1, 2, 3, and 4days after germination using gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-MS (LC-MS) to understand the relationship between germination and nutritional quality. Data were analyzed by partial least squares-discriminant analysis (PLS-DA), and sprout samples were separated successfully using their PLS-DA scores. Fifty-eight metabolites, including macromolecular derivatives related to energy production, amino acids, myo-inositol metabolites, phytosterols, antioxidants, isoflavones, and soyasaponins, contributed to the separation. Amino acids, myo-inositol metabolites, isoflavone aglycones, B soyasaponins, antioxidants, and phytosterols, associated with health benefits and/or taste quality, increased with germination time while isoflavone glycosides and DDMP soyasaponins decreased. Based on these metabolites, the metabolomic pathway associated with energy production in soybean sprouts is suggested. Our data suggest that sprouting is a useful processing step to improve soybean nutritional quality, and metabolomic analysis is useful in understanding nutritional change during sprouting. PMID:27664639

  2. Selecting sprouts of brassicaceae for optimum phytochemical composition.

    PubMed

    Baenas, Nieves; Moreno, Diego A; García-Viguera, Cristina

    2012-11-14

    Cruciferous foods (Brassicaceae spp.) are rich in nutrients and bioactive compounds. Edible sprouts are becoming popular fresh foods and, therefore, the phytochemical profiling of nine varieties of Brassicaceae (broccoli, kohlrabi, red cabbage, rutabaga, turnip, turnip greens, radish, garden cress, and white mustard) was evaluated for this purpose. The glucosinolates in seeds were significantly higher than in sprouts, and day 8 of germination was considered the optimum for consumption. The sprouts with higher concentrations of glucosinolates in 8-day-old sprouts were white mustard, turnip, and kohlrabi (∼815, ∼766, and ∼653 mg 100 g⁻¹ FW, respectively). Red cabbage and radish presented great total glucosinolates content (∼516 and ∼297 mg 100 g⁻¹ FW, respectively, in 8-day-old sprouts) and also higher total phenolic contents, biomass, and antioxidant capacity. The selection of the best performers in terms of germination quality and phytochemical composition is the key to optimize new fresh foods enriched in health-bioactive compounds. Further research on the bioavailability of the bioactive compounds in Brassica foods will allow backing of recommendations for dietarily effective dosages for nutrition and health.

  3. Angiogenic sprouting is regulated by endothelial cell expression of Slug

    PubMed Central

    Welch-Reardon, Katrina M.; Ehsan, Seema M.; Wang, Kehui; Wu, Nan; Newman, Andrew C.; Romero-Lopez, Monica; Fong, Ashley H.; George, Steven C.; Edwards, Robert A.; Hughes, Christopher C. W.

    2014-01-01

    ABSTRACT The Snail family of zinc-finger transcription factors are evolutionarily conserved proteins that control processes requiring cell movement. Specifically, they regulate epithelial-to-mesenchymal transitions (EMT) where an epithelial cell severs intercellular junctions, degrades basement membrane and becomes a migratory, mesenchymal-like cell. Interestingly, Slug expression has been observed in angiogenic endothelial cells (EC) in vivo, suggesting that angiogenic sprouting may share common attributes with EMT. Here, we demonstrate that sprouting EC in vitro express both Slug and Snail, and that siRNA-mediated knockdown of either inhibits sprouting and migration in multiple in vitro angiogenesis assays. We find that expression of MT1-MMP, but not of VE-Cadherin, is regulated by Slug and that loss of sprouting as a consequence of reduced Slug expression can be reversed by lentiviral-mediated re-expression of MT1-MMP. Activity of MMP2 and MMP9 are also affected by Slug expression, likely through MT1-MMP. Importantly, we find enhanced expression of Slug in EC in human colorectal cancer samples compared with normal colon tissue, suggesting a role for Slug in pathological angiogenesis. In summary, these data implicate Slug as an important regulator of sprouting angiogenesis, particularly in pathological settings. PMID:24554431

  4. Siderophore production and utilization by milk spoilage Pseudomonas species.

    PubMed

    Brown, A G; Luke, R K J

    2010-04-01

    Many bacteria respond to potentially growth-limiting availability of iron by producing low-molecular-weight iron chelators (siderophores). The aim of this work was to examine the siderophores synthesized and utilized by Pseudomonas spp. implicated in milk spoilage. Twenty isolates of Pseudomonas spp. previously shown to have significant milk spoilage potential were tested for the ability to produce siderophores. Of these, 14 produced pyoverdin and 2 of these also produced pyochelin; 1 produced only pyochelin; 1 produced only salicylate; 2 produced non-pyoverdin, hydroxamate-containing siderophore; and 2 produced chrome azurol sulfonate reactive material that was neither pyoverdin nor pyochelin. There was considerable diversity among the pyoverdins produced. All isolates were shown to utilize iron complexed with exogenous pyoverdin, but usage of particular exogenous pyoverdins differed among isolates. Interference with the iron-uptake systems of the Pseudomonas spp. may be a means by which food spoilage can be slowed, and the pyoverdin system would appear to be a potential target. However, given the diversity of pyoverdins produced and utilized, and the presence of other siderophores, successful interference with bacterial iron acquisition in this context may be challenging. PMID:20338412

  5. Combination treatments for killing Escherichia coli O157:H7 on alfalfa, radish, broccoli, and mung bean seeds.

    PubMed

    Bari, M L; Nei, D; Enomoto, K; Todoriki, S; Kawamoto, S

    2009-03-01

    In this study, the effectiveness of prolonged dry-heat treatment (50 degrees C) alone or in combination with chemical treatments (1% oxalic acid, 0.03% phytic acid, 50% ethanol, electrolyzed acidic water, and electrolyzed alkaline water) in eliminating Escherichia coli O157:H7 on laboratory-inoculated alfalfa, radish, broccoli, and mung bean seeds was compared with that of dry-heat treatment in combination with irradiation treatment. Dry-heat treatment for 17 or 24 h alone could reduce E. coli O157:H7 numbers to below detectable levels in radish, broccoli, and alfalfa seeds, but was unable to reduce the pathogen numbers to below the detectable level in mung bean seeds. In addition, dry-heat treatment for 17 h plus sanitizer treatments were effective in greatly reducing pathogen populations on radish, broccoli, and alfalfa seeds, without compromising the quality of the sprouts, but these treatments did not eliminate the pathogen from radish and alfalfa seeds. Seventeen hours of dry heat followed by a 1.0-kGy dose of irradiation completely eliminated E. coli O157:H7 from radish and mung bean seeds, whereas only a minimum radiation dose of 0.25 kGy was required to completely eliminate the pathogen from broccoli and alfalfa seeds. Dry heat in combination with radiation doses of up to 1.0 kGy did not negatively impact the seed germination rate or length of alfalfa, broccoli, and radish seeds or the length of alfalfa, broccoli, and radish sprouts, but did decrease the length of mung bean sprouts.

  6. Food safety evaluation of broccoli and radish sprouts.

    PubMed

    Martínez-Villaluenga, Cristina; Frías, Juana; Gulewicz, Piotr; Gulewicz, Krzysztof; Vidal-Valverde, Concepción

    2008-05-01

    Three cultivars of broccoli seeds (Brassica oleracea var. italica), cv. Tiburon, cv. Belstar and cv. Lucky, and two cultivars of radish seeds (Raphanus sativus), cv. Rebel and cv. Bolide, were germinated for three and five days and safety aspects such as microbiological counts and biogenic amines were investigated. Cytotoxicity evaluation was also carried out. Broccoli and radish sprouts contained numbers of mesophilic, psychrotrophic, total and faecal coliform bacteria which are the usual counts for minimally processed germinated seeds. Putrescine, cadaverine, histamine, tyramine, spermidine and spermine increased during sprout production although these levels were below those permitted by legislation (5 mg/100 g of edible food). Broccoli and radish sprouts demonstrated no toxic effects on proliferation and viability of HL-60 cells and should be included in our diets as healthy and safe fresh foods.

  7. The effect of essential oil formulations for potato sprout suppression.

    PubMed

    Owolabi, Moses S; Lajide, Labunmi; Oladimeji, Matthew O; Setzer, William N

    2010-04-01

    The concerns over safety and environmental impact of synthetic pesticides such as chlorpropham (CIPC) has stimulated interest in finding environmentally benign, natural sprout suppressants, including essential oils. The effects of Chenopodium ambrosioides and Lippia multiflora essential oils on sprout growth and decay of stored potatoes has been investigated. Formulations of essential oils with alumina, bentonite, or kaolin, both with and without Triton X-100 additive, were tested. These formulations have been compared to the pulverized plant materials themselves as well as wick-volatilized essential oils. The results showed that the tested oils possess compositions that make them suitable for application as sprout suppressants. Additionally, the formulation seems to be able to reduce the volatility of the essential oil and artificially extend dormancy of stored potatoes.

  8. Acrylamide inhibits nerve sprouting induced by botulinum toxin type A

    PubMed Central

    Jiang, Hong; Xiang, Yi; Hu, Xingyue; Cai, Huaying

    2014-01-01

    Botulinum toxin type A is a potent muscle relaxant that blocks the transmission and release of acetylcholine at the neuromuscular junction. Intramuscular injection of botulinum toxin type A has served as an effective and safe therapy for strabismus and focal dystonia. However, muscular weakness is temporary and after 3–4 months, muscle strength usually recovers because functional recovery is mediated by nerve sprouting and reconstruction of the neuromuscular junction. Acrylamide may produce neurotoxic substances that cause retrograde necrotizing neuropathy and inhibit nerve sprouting caused by botulinum toxin type A. This study investigated whether acrylamide inhibits nerve sprouting after intramuscular injection of botulinum toxin type A. A tibial nerve sprouting model was established through local injection of botulinum toxin type A into the right gastrocnemius muscle of Sprague-Dawley rats. Following intramuscular injection, rats were given intraperitoneal injection of 3% acrylamide every 3 days for 21 days. Nerve sprouting appeared 2 weeks after intramuscular injection of botulinum toxin type A and single-fiber electromyography revealed abnormal conduction at the neuromuscular junction 1 week after intramuscular injection of botulinum toxin type A. Following intraperitoneal injection of acrylamide, the peak muscle fiber density decreased. Electromyography jitter value were restored to normal levels 6 weeks after injection. This indicates that the maximal decrease in fiber density and the time at which functional conduction of neuromuscular junction was restored were delayed. Additionally, the increase in tibial nerve fibers was reduced. Acrylamide inhibits nerve sprouting caused by botulinum toxin type A and may be used to prolong the clinical dosage of botulinum toxin type A. PMID:25317170

  9. Chemical and irradiation treatments for killing Escherichia coli O157:H7 on alfalfa, radish, and mung bean seeds.

    PubMed

    Bari, M L; Nazuka, E; Sabina, Y; Todoriki, S; Isshiki, K

    2003-05-01

    In this study, the effectiveness of dry-heat treatment in combination with chemical treatments (electrolyzed oxidizing [EO] water, califresh-S, 200 ppm of active chlorinated water) with and without sonication in eliminating Escherichia coli O157:H7 on laboratory-inoculated alfalfa, radish, and mung bean seeds was compared with that of dry-heat treatment in combination with irradiation treatment. The treatment of mung bean seeds with EO water in combination with sonication followed by a rinse with sterile distilled water resulted in reductions of approximately 4.0 log10 CFU of E. coli O157:H7 per g. whereas reductions of ca. 1.52 and 2.64 log10 CFU/g were obtained for radish and alfalfa seeds. The maximum reduction (3.70 log10 CFU/g) for mung bean seeds was achieved by treatment with califresh-S and chlorinated water (200 ppm) in combination with sonication and a rinse. The combination of dry heat, hot EO water treatment, and sonication was able to eliminate pathogen populations on mung bean seeds but was unable to eliminate the pathogen on radish and alfalfa seeds. Other chemical treatments used were effective in greatly reducing pathogen populations on radish and alfalfa seeds without compromising the quality of the sprouts, but these treatments did not result in the elimination of pathogens from radish and alfalfa seeds. Moreover, a combination of dry-heat and irradiation treatments was effective in eliminating E. coli O157:H7 on laboratory-inoculated alfalfa, radish, and mung bean seeds. An irradiation dose of 2.0 kGy in combination with dry heat eliminated E. coli O157:H7 completely from alfalfa and mung bean seeds, whereas a 2.5-kGy dose of irradiation was required to eliminate the pathogen completely from radish seeds. Dry heat in combination with irradiation doses of up to 2.0 kGy did not unacceptably decrease the germination percentage for alfalfa seeds or the length of alfalfa sprouts but did decrease the lengths of radish and mung bean sprouts.

  10. Chemical and irradiation treatments for killing Escherichia coli O157:H7 on alfalfa, radish, and mung bean seeds.

    PubMed

    Bari, M L; Nazuka, E; Sabina, Y; Todoriki, S; Isshiki, K

    2003-05-01

    In this study, the effectiveness of dry-heat treatment in combination with chemical treatments (electrolyzed oxidizing [EO] water, califresh-S, 200 ppm of active chlorinated water) with and without sonication in eliminating Escherichia coli O157:H7 on laboratory-inoculated alfalfa, radish, and mung bean seeds was compared with that of dry-heat treatment in combination with irradiation treatment. The treatment of mung bean seeds with EO water in combination with sonication followed by a rinse with sterile distilled water resulted in reductions of approximately 4.0 log10 CFU of E. coli O157:H7 per g. whereas reductions of ca. 1.52 and 2.64 log10 CFU/g were obtained for radish and alfalfa seeds. The maximum reduction (3.70 log10 CFU/g) for mung bean seeds was achieved by treatment with califresh-S and chlorinated water (200 ppm) in combination with sonication and a rinse. The combination of dry heat, hot EO water treatment, and sonication was able to eliminate pathogen populations on mung bean seeds but was unable to eliminate the pathogen on radish and alfalfa seeds. Other chemical treatments used were effective in greatly reducing pathogen populations on radish and alfalfa seeds without compromising the quality of the sprouts, but these treatments did not result in the elimination of pathogens from radish and alfalfa seeds. Moreover, a combination of dry-heat and irradiation treatments was effective in eliminating E. coli O157:H7 on laboratory-inoculated alfalfa, radish, and mung bean seeds. An irradiation dose of 2.0 kGy in combination with dry heat eliminated E. coli O157:H7 completely from alfalfa and mung bean seeds, whereas a 2.5-kGy dose of irradiation was required to eliminate the pathogen completely from radish seeds. Dry heat in combination with irradiation doses of up to 2.0 kGy did not unacceptably decrease the germination percentage for alfalfa seeds or the length of alfalfa sprouts but did decrease the lengths of radish and mung bean sprouts. PMID

  11. Effect of temperature on sorption isotherms of Brussels sprout.

    PubMed

    Irzyniec, Zbigniew; Klimczak, Jolanta

    2003-02-01

    The effect of temperature (0, 20 and 40 degrees C) on the sorptivity of freeze-dried Brussels sprout was studied. It was checked which of the sorption isotherm equations that included temperature was the best to estimate experimental data. The surface area of a monolayer and isosteric heat of sorption was calculated. From the tested equations the Guggenheim-Anderson-de Boer (GAB) and Oswin equations appeared to be the best for describing sorption isotherms of freeze-dried Brussels sprout. The Clausius-Clapeyron equation was found suitable for the calculation of pure isosteric heat of sorption.

  12. Growth and quality of soybean sprouts (Glycine max L. Merrill) as affected by gamma irradiation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Soybean sprouts are considered as natural and healthy food by Asian consumers. However, sprouts are often associated with outbreaks of foodborne illnesses and recalls due to contamination of seeds with human pathogens. Irradiation may be used to inactivate pathogens on seeds and sprouts. In this stu...

  13. Effect of pre-harvest sprouting on physicochemical changes of proteins in wheat

    Technology Transfer Automated Retrieval System (TEKTRAN)

    High moisture before harvest can cause sprouting of the wheat kernel, which is termed as pre-harvest sprouting (PHS). The aim of this study was to examine the variation in physicochemical properties of proteins and free asparagine concentration in PHS damaged (sprouted) hard red and white spring whe...

  14. Alfalfa seed germination and yield ratio and alfalfa sprout microbial keeping quality following irradiation of seeds and sprouts.

    PubMed

    Rajkowski, K T; Thayer, D W

    2001-12-01

    Foods can be treated with gamma radiation, a nonthermal food process, to inactivate foodborne pathogens and fungi, to kill insects on or in fruits and vegetables, and to increase shelf life. Gamma irradiation is especially well suited for these treatments because of its ability to penetrate commercial pallets of foods. Irradiated fruits, vegetables, poultry, and hamburger have been received favorably by the public and are now available in supermarkets. The use of irradiation on fresh alfalfa sprouts was studied to determine its effect on keeping quality as related to aerobic microbial load. After an irradiation dose of 2 kGy, the total aerobic count decreased from 10(5-8) to 10(3-5) CFU/g, and the total coliform counts decreased from 10(5-8) to 10(3-0) CFU/g. The results showed that the sprouts maintained their structure after irradiation, and the keeping quality was extended to 21 days, which is an increase of 10 days from the usual shelf life. The effect of various doses of irradiation on alfalfa seeds as measured by percent germination and yield ratio (wt/wt) of sprouts was determined. There was little effect on the percent germination, but as the dose increased, the yield ratio of alfalfa sprouts decreased. As the length of growing time increased, so did the yield ratio of the lower dose irradiated seeds (1 to 2 kGy). The irradiation process can be used to increase the shelf life of alfalfa sprouts, and irradiating alfalfa seeds at doses up to 2 kGy does not unacceptably decrease the yield ratio for production of alfalfa sprouts. PMID:11770628

  15. Temperature variation effect on purple nutsedge (Cyperus rotundus) tuber sprouting

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Until recently, high-value vegetable production in the Southeast US used methyl bromide to control a multitude of pests, including weeds. In the absence of methyl bromide, control of nutsedges has become problematic. A greater understanding of the factors that regulate the sprouting of nutsedges fro...

  16. Nutritional quality of sous vide cooked carrots and brussels sprouts.

    PubMed

    Chiavaro, Emma; Mazzeo, Teresa; Visconti, Attilio; Manzi, Chiara; Fogliano, Vincenzo; Pellegrini, Nicoletta

    2012-06-13

    Phytochemicals (carotenoids, phenolic compounds, and ascorbic acid) and antioxidant capacity (measured by TEAC, FRAP, and TRAP assays) were evaluated on carrots and Brussels sprouts sous vide processed and then stored refrigerated for 1, 5, and 10 days and compared with the corresponding raw and oven-steamed products. Data showed that sous vide cooked carrots had higher amounts of carotenoids, phenolic compounds, and ascorbic acid than steamed products, and only a slight decrease of phenolic compounds was recorded during sous vide storage. Contrasting results were obtained on sous vide processed Brussels sprouts: higher carotenoid amounts and TEAC and TRAP values and lower phenolic compounds, ascorbic acid, and FRAP values were exhibited by sous vide in comparison with steamed samples. Phytochemicals and TAC also decreased during Brussels sprout sous vide storage with the exception of carotenoids. The results of this study demonstrated that sous vide preparation can preserve and/or enhance the nutritional quality of carrots, which remain a good source of carotenoids also after long refrigerated storage, whereas the same treatment could be recommended as an alternative to oven-steaming in the preparation of Brussels sprouts for short-term maintenance to avoid a large ascorbic acid depletion. PMID:22568492

  17. Metabolic Activity of Radish Sprouts Derived Isothiocyanates in Drosophila melanogaster.

    PubMed

    Baenas, Nieves; Piegholdt, Stefanie; Schloesser, Anke; Moreno, Diego A; García-Viguera, Cristina; Rimbach, Gerald; Wagner, Anika E

    2016-02-18

    We used Drosophila melanogaster as a model system to study the absorption, metabolism and potential health benefits of plant bioactives derived from radish sprouts (Raphanus sativus cv. Rambo), a Brassicaceae species rich in glucosinolates and other phytochemicals. Flies were subjected to a diet supplemented with lyophilized radish sprouts (10.6 g/L) for 10 days, containing high amounts of glucoraphenin and glucoraphasatin, which can be hydrolyzed by myrosinase to the isothiocyanates sulforaphene and raphasatin, respectively. We demonstrate that Drosophila melanogaster takes up and metabolizes isothiocyanates from radish sprouts through the detection of the metabolite sulforaphane-cysteine in fly homogenates. Moreover, we report a decrease in the glucose content of flies, an upregulation of spargel expression, the Drosophila homolog of the mammalian PPARγ-coactivator 1 α, as well as the inhibition of α-amylase and α-glucosidase in vitro. Overall, we show that the consumption of radish sprouts affects energy metabolism in Drosophila melanogaster which is reflected by lower glucose levels and an increased expression of spargel, a central player in mitochondrial biogenesis. These processes are often affected in chronic diseases associated with aging, including type II diabetes mellitus.

  18. Metabolic Activity of Radish Sprouts Derived Isothiocyanates in Drosophila melanogaster

    PubMed Central

    Baenas, Nieves; Piegholdt, Stefanie; Schloesser, Anke; Moreno, Diego A.; García-Viguera, Cristina; Rimbach, Gerald; Wagner, Anika E.

    2016-01-01

    We used Drosophila melanogaster as a model system to study the absorption, metabolism and potential health benefits of plant bioactives derived from radish sprouts (Raphanus sativus cv. Rambo), a Brassicaceae species rich in glucosinolates and other phytochemicals. Flies were subjected to a diet supplemented with lyophilized radish sprouts (10.6 g/L) for 10 days, containing high amounts of glucoraphenin and glucoraphasatin, which can be hydrolyzed by myrosinase to the isothiocyanates sulforaphene and raphasatin, respectively. We demonstrate that Drosophila melanogaster takes up and metabolizes isothiocyanates from radish sprouts through the detection of the metabolite sulforaphane-cysteine in fly homogenates. Moreover, we report a decrease in the glucose content of flies, an upregulation of spargel expression, the Drosophila homolog of the mammalian PPARγ-coactivator 1 α, as well as the inhibition of α-amylase and α-glucosidase in vitro. Overall, we show that the consumption of radish sprouts affects energy metabolism in Drosophila melanogaster which is reflected by lower glucose levels and an increased expression of spargel, a central player in mitochondrial biogenesis. These processes are often affected in chronic diseases associated with aging, including type II diabetes mellitus. PMID:26901196

  19. 21 CFR 172.590 - Yeast-malt sprout extract.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN... additive may be used as a flavor enhancer in food at a level not in excess of that reasonably required to... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Yeast-malt sprout extract. 172.590 Section...

  20. Nutritional quality of sous vide cooked carrots and brussels sprouts.

    PubMed

    Chiavaro, Emma; Mazzeo, Teresa; Visconti, Attilio; Manzi, Chiara; Fogliano, Vincenzo; Pellegrini, Nicoletta

    2012-06-13

    Phytochemicals (carotenoids, phenolic compounds, and ascorbic acid) and antioxidant capacity (measured by TEAC, FRAP, and TRAP assays) were evaluated on carrots and Brussels sprouts sous vide processed and then stored refrigerated for 1, 5, and 10 days and compared with the corresponding raw and oven-steamed products. Data showed that sous vide cooked carrots had higher amounts of carotenoids, phenolic compounds, and ascorbic acid than steamed products, and only a slight decrease of phenolic compounds was recorded during sous vide storage. Contrasting results were obtained on sous vide processed Brussels sprouts: higher carotenoid amounts and TEAC and TRAP values and lower phenolic compounds, ascorbic acid, and FRAP values were exhibited by sous vide in comparison with steamed samples. Phytochemicals and TAC also decreased during Brussels sprout sous vide storage with the exception of carotenoids. The results of this study demonstrated that sous vide preparation can preserve and/or enhance the nutritional quality of carrots, which remain a good source of carotenoids also after long refrigerated storage, whereas the same treatment could be recommended as an alternative to oven-steaming in the preparation of Brussels sprouts for short-term maintenance to avoid a large ascorbic acid depletion.

  1. Characteristics of Spoilage-Associated Secondary Cucumber Fermentation

    PubMed Central

    Franco, Wendy; Johanningsmeier, Suzanne D.; McFeeters, Roger F.

    2012-01-01

    Secondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes a total loss of the fermented product, at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fermentations are the result of microbiological utilization of lactic acid and the formation of acetic, butyric, and propionic acids. The objectives of this study were to characterize the chemical and environmental conditions associated with secondary cucumber fermentations and to isolate and characterize potential causative microorganisms. Both commercial spoilage samples and laboratory-reproduced secondary fermentations were evaluated. Potential causative agents were isolated based on morphological characteristics. Two yeasts, Pichia manshurica and Issatchenkia occidentalis, were identified and detected most commonly concomitantly with lactic acid utilization. In the presence of oxygen, yeast metabolic activities lead to lactic acid degradation, a small decline in the redox potential (Eh, Ag/AgCl, 3 M KCl) of the fermentation brines, and an increase in pH to levels at which bacteria other than the lactic acid bacteria responsible for the primary fermentation can grow and produce acetic, butyric, and propionic acids. Inhibition of these yeasts by allyl isothiocyanate (AITC) resulted in stabilization of the fermented medium, while the absence of the preservative resulted in the disappearance of lactic and acetic acids in a model system. Additionally, three Gram-positive bacteria, Lactobacillus buchneri, a Clostridium sp., and Pediococcus ethanolidurans, were identified as potentially relevant to different stages of the secondary fermentation. The unique opportunity to study commercial spoilage samples generated a better understanding of the microbiota and environmental conditions associated with secondary cucumber fermentations. PMID:22179234

  2. 7 CFR 319.56-54 - French beans and runner beans from Kenya.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 5 2013-01-01 2013-01-01 false French beans and runner beans from Kenya. 319.56-54 Section 319.56-54 Agriculture Regulations of the Department of Agriculture (Continued) ANIMAL AND PLANT... § 319.56-54 French beans and runner beans from Kenya. French beans (Phaseolus vulgaris L.) and...

  3. 7 CFR 319.56-54 - French beans and runner beans from Kenya.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 5 2014-01-01 2014-01-01 false French beans and runner beans from Kenya. 319.56-54 Section 319.56-54 Agriculture Regulations of the Department of Agriculture (Continued) ANIMAL AND PLANT... § 319.56-54 French beans and runner beans from Kenya. French beans (Phaseolus vulgaris L.) and...

  4. 7 CFR 319.56-54 - French beans and runner beans from Kenya.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 5 2012-01-01 2012-01-01 false French beans and runner beans from Kenya. 319.56-54 Section 319.56-54 Agriculture Regulations of the Department of Agriculture (Continued) ANIMAL AND PLANT... § 319.56-54 French beans and runner beans from Kenya. French beans (Phaseolus vulgaris L.) and...

  5. Seed sprout production: Consumables and a foundation for higher plant growth in space

    NASA Technical Reports Server (NTRS)

    Day, Michelle; Thomas, Terri; Johnson, Steve; Luttges, Marvin

    1990-01-01

    Seed sprouts can be produced as a source of fresh vegetable materials and as higher plant seedlings in space. Sprout production was undertaken to evaluate the mass accumulations possible, the technologies needed, and the reliability of the overall process. Baseline experiments corroborated the utility of sprout production protocols for a variety of seed types. The automated delivery of saturated humidity effectively supplants labor intensive manual soaking techniques. Automated humidification also lend itself to modest centrifugal sprout growth environments. A small amount of ultraviolet radiation effectively suppressed bacterial and fungal contamination, and the sprouts were suitable for consumption.

  6. Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Lactobacillus buchneri has recently been associated with anaerobic spoilage of fermented cucumbers due to its ability to metabolize lactic acid into acetic acid and 1,2-propanediol. However, we have limited knowledge of other chemical components in fermented cucumber that may be related to spoilage ...

  7. Lactobacilli and tartrazine as causative agents of a red colored spoilage in cucumber pickle products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The cucumber pickling industry has sporadically experienced spoilage outbreaks in fermented cucumber products characterized by development of red color on the surface of the cucumbers. Lactobacillus casei and Lactobacillus paracasei were isolated from two outbreaks of this spoilage which occurred a...

  8. Draft Genome Sequence of the Beer Spoilage Bacterium Megasphaera cerevisiae Strain PAT 1T

    PubMed Central

    Kutumbaka, Kirthi K.; Pasmowitz, Joshua; Mategko, James; Reyes, Dindo; Friedrich, Alex; Han, Sukkyun; Martens-Habbena, Willm; Neal-McKinney, Jason; Janagama, Harish K.; Nadala, Cesar

    2015-01-01

    The genus Megasphaera harbors important spoilage organisms that cause beer spoilage by producing off flavors, undesirable aroma, and turbidity. Megasphaera cerevisiae is mainly found in nonpasteurized low-alcohol beer. In this study, we report the draft genome of the type strain of the genus, M. cerevisiae strain PAT 1T. PMID:26358606

  9. Draft Genome Sequence of the Beer Spoilage Bacterium Megasphaera cerevisiae Strain PAT 1T.

    PubMed

    Kutumbaka, Kirthi K; Pasmowitz, Joshua; Mategko, James; Reyes, Dindo; Friedrich, Alex; Han, Sukkyun; Martens-Habbena, Willm; Neal-McKinney, Jason; Janagama, Harish K; Nadala, Cesar; Samadpour, Mansour

    2015-01-01

    The genus Megasphaera harbors important spoilage organisms that cause beer spoilage by producing off flavors, undesirable aroma, and turbidity. Megasphaera cerevisiae is mainly found in nonpasteurized low-alcohol beer. In this study, we report the draft genome of the type strain of the genus, M. cerevisiae strain PAT 1(T). PMID:26358606

  10. Interaction of Salmonella enterica subspecies enterica serovar Typhimurium and mung bean (Phaseolus aureus) plants.

    PubMed

    Singh, Bhoj Raj; Chandra, Mudit; Agarwal, Ravikant

    2005-03-01

    The effect of Salmonella enterica subspecies enterica serovar Typhimurium, a zoonotic serovar, on mung bean (Phaseolus aureus) cultivar Pant Mung-3 plants was studied. Inoculation of mung bean seeds with Salmonella Typhimurium (7.2 x 10(5) CFU/ml) reduced sprouting rate (P < 0.07). This effect was more pronounced at higher levels of contamination. In the soil inoculated with Salmonella Typhimurium (7.2 x 10(6) CFU/g), germination was retarded and the number of defective sprouts was also significantly higher (P < 0.002). Salmonella Typhimurium grew inside germinating seeds and plant tissues and persisted in seedlings, adult plants, and harvested seedlings dried and stored at room temperature (30 degrees C) up to 45 days. Phaseolus aureus plants grown in sterile soil was resistant to Salmonella Typhimurium infection at 15 days of age and cleared Salmonella from all the aerial parts within 3 h of infection. However, Salmonella Typhimurium could be reisolated from the basal area of the stem and from soil even after 45 days of exposure to the pathogen.

  11. [Spoilage microorganisms encountered in ultra-high temperature processed milk].

    PubMed

    Lee, C M

    1984-05-01

    40 strains of aerobic or facultative anaerobic microorganisms were isolated from a total of 37 spoiled ultra high temperature processed milk. 13 of them were identified as the genus Bacillus. They were 6 B. cereus, 5 B. licheniformis, 1 B. brevis and 1 B. pumilus. The other 27 strains were nonsporeforming microorganisms, which included 5 yeasts, 2 Pseudomonas sp., 3 Streptococcus sp., 12 Lactobacillus sp., 1 Shigella sp., 1 Aeromonas sp. and 3 Micrococcus sp. Results indicate that the spoilage of milk sample was caused mainly by the contamination during the filling operation. The Bacillus strains isolated were mesophilic or thermophilic, and some of them, were also psychrotrophic.

  12. New wave of refrigeration EMS said to avoid food spoilage

    SciTech Connect

    Crawford, E.

    1982-05-24

    New energy-management systems for supermarkets are designed to eliminate the food-spoilage problems of demand limiting and load-shedding systems. The new systems use sensors to keep compressors running if food-case temperatures are high. They also require a set level of frost accumulation before defrosting. Users report savings of 10 to 30% and expect a payback of a few months to three years. A description of the four available systems includes comments from the manufacturers and users. (DCK)

  13. Endothelial Progenitor Cells in Sprouting Angiogenesis: Proteases Pave the Way.

    PubMed

    Laurenzana, A; Fibbi, G; Margheri, F; Biagioni, A; Luciani, C; Del Rosso, M; Chillà, A

    2015-01-01

    Sprouting angiogenesis consists of the expansion and remodelling of existing vessels, where the vascular sprouts connect each other to form new vascular loops. Endothelial Progenitor Cells (EPCs) are a subtype of stem cells, with high proliferative potential, able to differentiate into mature Endothelial Cells (ECs) during the neovascularization process. In addition to this direct structural role EPCs improve neovascularization, also secreting numerous pro-angiogenic factors able to enhance the proliferation, survival and function of mature ECs, and other surrounding progenitor cells. While sprouting angiogenesis by mature ECs involves resident ECs, the vasculogenic contribution of EPCs is a high hurdle race. Bone marrowmobilized EPCs have to detach from the stem cell niche, intravasate into bone marrow vessels, reach the hypoxic area or tumour site, extravasate and incorporate into the new vessel lumen, thus complementing the resident mature ECs in sprouting angiogenesis. The goal of this review is to highlight the role of the main protease systems able to control each of these steps. The pivotal protease systems here described, involved in vascular patterning in sprouting angiogenesis, are the matrix-metalloproteinases (MMPs), the serineproteinases urokinase-type plasminogen activator (uPA) associated with its receptor (uPAR) and receptorassociated plasminogen/plasmin, the neutrophil elastase and the cathepsins. Since angiogenesis plays a critical role not only in physiological but also in pathological processes, such as in tumours, controlling the contribution of EPCs to the angiogenic process, through the regulation of the protease systems involved, could yield new opportunities for the therapeutic prospect of efficient control of pathological angiogenesis. PMID:26321757

  14. The water factor in harvest-sprouting of hard red spring wheat

    NASA Technical Reports Server (NTRS)

    Bauer, A.; Black, A. L. (Principal Investigator)

    1983-01-01

    Sprouting in unthreshed, ripe, hard red spring wheat (Triticum aestivum L.) is induced by rain, but sprouting does not necessarily occur because the crop is wetted. The spike and grain water conditions conducive to sprouting were determined in a series of laboratory experiments. Sprouting did not occur in field growing wheat wetted to 110% water concentration until the spike water concentration was reduced to 12% and maintained at this concentration for 2 days before wetting. When cut at growth stage 11.3, Feekes scale, Saratovskaya 20 (USSR) sprouted after 4 days drying, Olaf and Alex between 7 and 15 days drying and Columbus, recognized for its resistance to harvest time sprouting, after more than 15 days drying. Sprouting potential was enhanced after 4 wetting drying cycles in which any wetted interval was too brief to permit sufficient water imbibition to initiate sprouting. At harvest ripeness, grain water concentration exceeded spike water concentration by 0.7 percentage units. Following 6 months storage, 20% of the kernels in 300 spike bundles (simulating windrows) sprouted within 28 hrs after initiation of wetting to saturation (150% water concentration). Ninety percent sprouting occurred within 8 days in bundles maintained at 75% water concentration and higher, but less sprouting occurred in bundles dried to 50% water concentration before resaturation.

  15. Characterization by volatile compounds of microbial deep spoilage in Iberian dry-cured ham.

    PubMed

    Martín, Alberto; Benito, María J; Aranda, Emilio; Ruiz-Moyano, Santiago; Córdoba, Juan J; Córdoba, María G

    2010-08-01

    In the present study, volatile compounds of spoiled dry-cured Iberian ham with deep spoilage or "bone taint" were analyzed and correlated with level of spoilage and the microorganisms detected. Volatile compounds extracted by a solid phase micro-extraction technique were assayed by gas chromatography/mass spectrometry. The spoiled hams were evaluated sensorially, and the correlations among volatile compounds, spoilage level, and microbial counts were studied. The spoiled hams had higher concentrations of hydrocarbons, alcohols, acids, esters, pyrazines, sulfur compounds, and other minor volatile compounds than unspoiled hams. The sensorial analysis showed that the spoilage level of hams correlated with several volatile compounds, most of them associated with Gram-positive catalase positive cocci and Enterobacteriaceae counts. Cyclic compounds such as cyclohexanone, some ethers, and pyrazines should be considered as indicators to monitor incipient microbial deep spoilage in the elaboration of this meat product.

  16. Microbial spoilage of pre-cooked potato-topped pies.

    PubMed

    Thomas, C J; Masters, F

    1988-03-01

    The ecological succession of bacteria which developed in pre-cooked potato-topped pies stored at two different temperatures was examined. Bacillus, Streptococcus and Staphylococcus-Micrococcus spp. were the predominant organisms isolated from freshly prepared pies and those stored at 4 degrees and 37 degrees C. None of these groups of bacteria caused significant biodeterioration of pies held at 4 degrees C, but all groups grew well in pies stored at 37 degrees C and achieved counts of ca 10(8)/g of sample. Bacillus spp. were the first group to grow, followed by Streptococcus and Staphylococcus-Micrococcus spp. Growth which occurred at 37 degrees C did so at the expense of glucose, lactate accumulated and the pH of pie components decreased. Amylase activity detected in all pie components during storage was associated with the growth of Bacillus spp. and probably supplemented glucose already present in pies, by hydrolytic cleavage of potato, flour or binder starches. Spoilage caused by growth and activity of the bacteria isolated was not associated with visual signs of biodeterioration, nor production of 'off' odour usually associated with spoilage of meats. These results suggest that pre-cooked potato-topped pies held at inappropriate temperatures represent a potential public health risk.

  17. Thermoaciduric Clostridium pasteurianum spoilage of shelf-stable apple juice.

    PubMed

    Feng, Guoping; Churey, John J; Worobo, Randy W

    2010-10-01

    Clostridium pasteurianum BB, a saccharolytic and spore-forming obligate anaerobe, was isolated and identified from shelf-stable apple juice that was responsible for multiple large spoilage outbreaks. The growth and sporulation conditions of C. pasteurianum were atypical compared with those previously published. C. pasteurianum spores were heat resistant in apple juice at pH 3.80, with D-values at 80, 85, and 90°C being 34.4, 15.9, and 4.4 min, respectively, and a z-value of 11°C. The survival curves for thermal inactivation obeyed linear first-order kinetics. Apple juice with varying pH values was used to determine the effect of pH on germination capability of C. pasteurianum spores. The spores were found to be able to germinate at pH as low as 4.3 in pH-adjusted apple juice at low contamination levels. It was confirmed by PCR that C. pasteurianum isolated from spoiled apple juice did not contain the genes for botulinum toxins B and E, which were more commonly found in neurotoxigenic butyric clostridia. Control of finished-juice pH to below 4.0 in combination with mild heating was proposed to prevent potential spoilage of shelf-stable apple juice made with spore-contaminated apple juice concentrate.

  18. 9 CFR 319.310 - Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products. 319.310 Section 319.310 Animals and....310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and...

  19. 9 CFR 319.310 - Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products. 319.310 Section 319.310 Animals and....310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and...

  20. 9 CFR 319.310 - Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products. 319.310 Section 319.310 Animals and....310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and...

  1. 9 CFR 319.310 - Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products. 319.310 Section 319.310 Animals and....310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and...

  2. 9 CFR 319.310 - Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar...

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products. 319.310 Section 319.310 Animals and....310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and...

  3. Effectiveness of a novel spontaneous carvacrol nanoemulsion against Salmonella enterica Enteritidis and Escherichia coli O157:H7 on contaminated mung bean and alfalfa seeds.

    PubMed

    Landry, Kyle S; Chang, Yuhua; McClements, David Julian; McLandsborough, Lynne

    2014-09-18

    Outbreaks of foodborne illness from consumption of sprouts have been linked to contaminated seeds prior to germination. Due to the long sprouting period at ambient temperatures and high humidity, germinating seeds contaminated with low pathogen levels (0.1logCFU/g) can result in sprouts with high numbers (≥10(8)CFU/g) of pathogens. Currently, the recommended treatment method involves soaking seeds in 20,000ppm (2%) calcium hypochlorite prior to germination. In this study, an alternative treatment involving soaking seeds in a carvacrol nanoemulsion was tested for its efficacy against Salmonella enterica subspecies enterica serovar Enteritidis (ATCC BAA-1045) or EGFP expressing E. coli O157:H7 (ATCC 42895) contaminated mung bean and alfalfa seeds. The antimicrobial treatment was performed by soaking inoculated seed batches in the spontaneous nanoemulsion (4000 or 8000ppm) for 30 or 60min. The spontaneous nanoemulsion was formed by titrating the oil phase (carvacrol and medium chain triglycerides) and water-soluble surfactant (Tween 80®) into sodium citrate buffer. Following treatment, the numbers of surviving cells were determined by suspending the seeds in TSB and performing plate counts and/or Most Probable Number (MPN) enumeration. Treated seeds were sprouted and tested for the presence of the appropriate pathogen. This treatment successfully inactivated low levels (2 and 3logCFU/g) of S. Enteritidis and E. coli on either seed types when soaked for either 30 or 60min at nanoemulsion concentrations corresponding to 4000 (0.4%) or 8000 (0.8%) ppm carvacrol. Inoculated alfalfa seeds treated with 4000ppm nanoemulsion, required a 60min treatment time to show a similar 2-3 log reduction. Complete inactivation was confirmed by germinating treated seeds and performing microbiological testing. Total sprout yield was not compromised by any of the tested treatments. These results show that carvacrol nanoemulsions may be an alternative antimicrobial treatment method for

  4. Metabolic footprinting of Lactobacillus buchneri strain LA1147 during anaerobic spoilage of fermented cucumbers.

    PubMed

    Johanningsmeier, Suzanne D; McFeeters, Roger F

    2015-12-23

    Lactobacillus buchneri has recently been associated with anaerobic spoilage of fermented cucumbers due to its ability to metabolize lactic acid into acetic acid and 1,2-propanediol. However, we have limited knowledge of other chemical components in fermented cucumber that may be related to spoilage and the unique metabolic capabilities of L. buchneri. Comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry metabolite profiling methods were applied for nontargeted detection of volatile and nonvolatile compounds to determine changes that occurred during anaerobic fermented cucumber spoilage by L. buchneri LA1147 and during reproduction of spoilage with natural microbiota. Univariate analysis of variance combined with hierarchial clustering analysis revealed 92 metabolites that changed during spoilage (P<0.01). Decreases were observed in mono and disaccharides, amino acids, nucleosides, long chain fatty acids, aldehydes, and ketones, and increases were observed in several alcohols and butanoic and pentanoic acids. Most of the metabolite changes preceded lactic acid utilization, indicating that lactic acid is not a preferred substrate for anaerobic spoilage organisms in fermented cucumbers. The ability to detect biochemical changes that preceded lactate utilization revealed citrulline, trehalose, and cellobiose as compounds that may signify metabolic activity of L. buchneri spoilage strains prior to any significant product degradation.

  5. Genome Sequence of a Food Spoilage Lactic Acid Bacterium, Leuconostoc gasicomitatum LMG 18811T, in Association with Specific Spoilage Reactions ▿ †

    PubMed Central

    Johansson, Per; Paulin, Lars; Säde, Elina; Salovuori, Noora; Alatalo, Edward R.; Björkroth, K. Johanna; Auvinen, Petri

    2011-01-01

    Leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium causing spoilage of cold-stored, modified-atmosphere-packaged (MAP), nutrient-rich foods. Its role has been verified by challenge tests in gas and slime formation, development of pungent acidic and buttery off odors, and greening of beef. MAP meats have especially been prone to L. gasicomitatum spoilage. In addition, spoilage of vacuum-packaged vegetable sausages and marinated herring has been reported. The genomic sequencing project of L. gasicomitatum LMG 18811T was prompted by a need to understand the growth and spoilage potentials of L. gasicomitatum, to study its phylogeny, and to be able to knock out and overexpress the genes. Comparative genomic analysis was done within L. gasicomitatum LMG 18811T and the three fully assembled Leuconostoc genomes (those of Leuconostoc mesenteroides, Leuconostoc citreum, and Leuconostoc kimchii) available. The genome of L. gasicomitatum LMG 18811T is plasmid-free and contains a 1,954,080-bp circular chromosome with an average GC content of 36.7%. It includes genes for the phosphoketolase pathway and alternative pathways for pyruvate utilization. As interesting features associated with the growth and spoilage potential, LMG 18811T possesses utilization strategies for ribose, external nucleotides, nucleosides, and nucleobases and it has a functional electron transport chain requiring only externally supplied heme for respiration. In respect of the documented specific spoilage reactions, the pathways/genes associated with a buttery off odor, meat greening, and slime formation were recognized. Unexpectedly, genes associated with platelet binding and collagen adhesion were detected, but their functionality and role in food spoilage and processing environment contamination need further study. PMID:21571876

  6. Aspergillus clavatus tremorgenic neurotoxicosis in cattle fed sprouted grains.

    PubMed

    McKenzie, R A; Kelly, M A; Shivas, R G; Gibson, J A; Cook, P J; Widderick, K; Guilfoyle, A F

    2004-10-01

    Beef and dairy cattle from four different herds in southern and central Queensland fed hydroponically-produced sprouted barley or wheat grain heavily infested with Aspergillus clavatus developed posterior ataxia with knuckling of fetlocks, muscular tremors and recumbency, but maintained appetite. A few animals variously had reduced milk production, hyperaesthesia, drooling of saliva, hypermetria of hind limbs or muscle spasms. Degeneration of large neurones was seen in the brain stem and spinal cord grey matter. The syndrome was consistent with A clavatus tremorgenic mycotoxicosis of ruminants. The cases are the earliest known to be associated with this fungus in Australia. They highlight a potential hazard of hydroponic fodder production systems, which appear to favour A clavatus growth on sprouted grain, exacerbated in some cases by equipment malfunctions that increase operating temperatures. PMID:15887390

  7. Hibernating myocardium results in partial sympathetic denervation and nerve sprouting.

    PubMed

    Fernandez, Stanley F; Ovchinnikov, Vladislav; Canty, John M; Fallavollita, James A

    2013-01-15

    Hibernating myocardium due to chronic repetitive ischemia is associated with regional sympathetic nerve dysfunction and spontaneous arrhythmic death in the absence of infarction. Although inhomogeneity in regional sympathetic innervation is an acknowledged substrate for sudden death, the mechanism(s) responsible for these abnormalities in viable, dysfunctional myocardium (i.e., neural stunning vs. sympathetic denervation) and their association with nerve sprouting are unknown. Accordingly, markers of sympathetic nerve function and nerve sprouting were assessed in subendocardial tissue collected from chronically instrumented pigs with hibernating myocardium (n = 18) as well as sham-instrumented controls (n = 7). Hibernating myocardium exhibited evidence of partial sympathetic denervation compared with the normally perfused region and sham controls, with corresponding regional reductions in tyrosine hydroxylase protein (-32%, P < 0.001), norepinephrine uptake transport protein (-25%, P = 0.01), and tissue norepinephrine content (-45%, P < 0.001). Partial denervation induced nerve sprouting with regional increases in nerve growth factor precursor protein (31%, P = 0.01) and growth associated protein-43 (38%, P < 0.05). All of the changes in sympathetic nerve markers were similar in animals that developed sudden death (n = 9) compared with electively terminated pigs with hibernating myocardium (n = 9). In conclusion, sympathetic nerve dysfunction in hibernating myocardium is most consistent with partial sympathetic denervation and is associated with regional nerve sprouting. The extent of sympathetic remodeling is similar in animals that develop sudden death compared with survivors; this suggests that sympathetic remodeling in hibernating myocardium is not an independent trigger for sudden death. Nevertheless, sympathetic remodeling likely contributes to electrical instability in combination with other factors.

  8. Lactic acid bacteria and their controversial role in fresh meat spoilage.

    PubMed

    Pothakos, Vasileios; Devlieghere, Frank; Villani, Francesco; Björkroth, Johanna; Ercolini, Danilo

    2015-11-01

    Lactic acid bacteria (LAB) constitute a heterogeneous group that has been widely associated with fresh meat and cooked meat products. They represent a controversial cohort of microbial species that either contribute to spoilage through generation of offensive metabolites and the subsequent organoleptic downgrading of meat or serve as bioprotective agents with strains of certain species causing unperceivable or no alterations. Therefore, significant distinction among biotypes is substantiated by studies determining spoilage potential as a strain-specific trait corroborating the need to revisit the concept of spoilage. PMID:25972087

  9. Lactic acid bacteria and their controversial role in fresh meat spoilage.

    PubMed

    Pothakos, Vasileios; Devlieghere, Frank; Villani, Francesco; Björkroth, Johanna; Ercolini, Danilo

    2015-11-01

    Lactic acid bacteria (LAB) constitute a heterogeneous group that has been widely associated with fresh meat and cooked meat products. They represent a controversial cohort of microbial species that either contribute to spoilage through generation of offensive metabolites and the subsequent organoleptic downgrading of meat or serve as bioprotective agents with strains of certain species causing unperceivable or no alterations. Therefore, significant distinction among biotypes is substantiated by studies determining spoilage potential as a strain-specific trait corroborating the need to revisit the concept of spoilage.

  10. Bacillus subtilis biosensor engineered to assess meat spoilage.

    PubMed

    Daszczuk, Alicja; Dessalegne, Yonathan; Drenth, Ismaêl; Hendriks, Elbrich; Jo, Emeraldo; van Lente, Tom; Oldebesten, Arjan; Parrish, Jonathon; Poljakova, Wlada; Purwanto, Annisa A; van Raaphorst, Renske; Boonstra, Mirjam; van Heel, Auke; Herber, Martijn; van der Meulen, Sjoerd; Siebring, Jeroen; Sorg, Robin A; Heinemann, Matthias; Kuipers, Oscar P; Veening, Jan-Willem

    2014-12-19

    Here, we developed a cell-based biosensor that can assess meat freshness using the Gram-positive model bacterium Bacillus subtilis as a chassis. Using transcriptome analysis, we identified promoters that are specifically activated by volatiles released from spoiled meat. The most strongly activated promoter was PsboA, which drives expression of the genes required for the bacteriocin subtilosin. Next, we created a novel BioBrick compatible integration plasmid for B. subtilis and cloned PsboA as a BioBrick in front of the gene encoding the chromoprotein amilGFP inside this vector. We show that the newly identified promoter could efficiently drive fluorescent protein production in B. subtilis in response to spoiled meat and thus can be used as a biosensor to detect meat spoilage.

  11. Development of a colorimetric sensor array for squid spoilage assessment.

    PubMed

    Zaragozá, Patricia; Fuentes, Ana; Ruiz-Rico, María; Vivancos, José-Luis; Fernández-Segovia, Isabel; Ros-Lis, José V; Barat, José M; Martínez-Máñez, Ramón

    2015-05-15

    The aim of this work was to develop and evaluate a rapid, easy-to-use optoelectronic system for the shelf-life assessment of squid in cold storage. For this purpose, an optoelectronic nose was designed, which consisted of an array containing six sensing materials prepared by combining different dyes and two inorganic supports (aluminium oxide and silica gel). Samples were packaged with the colorimetric array and kept in cold storage for 12 days. Squid spoilage was monitored simultaneously by the colorimetric array and by the physico-chemical and microbial analyses during storage. Samples exceeded the acceptability limits for microbial counts on the third day. PCA analysis carried out with CIELab showed that the colorimetric array was able to discriminate between fresh squid fit for consumption and spoiled squid. The statistical models obtained by PLS, with the optoelectronic nose, successfully predicted CO2 and O2 content in the headspace as well as microbial growth.

  12. Bacillus subtilis biosensor engineered to assess meat spoilage.

    PubMed

    Daszczuk, Alicja; Dessalegne, Yonathan; Drenth, Ismaêl; Hendriks, Elbrich; Jo, Emeraldo; van Lente, Tom; Oldebesten, Arjan; Parrish, Jonathon; Poljakova, Wlada; Purwanto, Annisa A; van Raaphorst, Renske; Boonstra, Mirjam; van Heel, Auke; Herber, Martijn; van der Meulen, Sjoerd; Siebring, Jeroen; Sorg, Robin A; Heinemann, Matthias; Kuipers, Oscar P; Veening, Jan-Willem

    2014-12-19

    Here, we developed a cell-based biosensor that can assess meat freshness using the Gram-positive model bacterium Bacillus subtilis as a chassis. Using transcriptome analysis, we identified promoters that are specifically activated by volatiles released from spoiled meat. The most strongly activated promoter was PsboA, which drives expression of the genes required for the bacteriocin subtilosin. Next, we created a novel BioBrick compatible integration plasmid for B. subtilis and cloned PsboA as a BioBrick in front of the gene encoding the chromoprotein amilGFP inside this vector. We show that the newly identified promoter could efficiently drive fluorescent protein production in B. subtilis in response to spoiled meat and thus can be used as a biosensor to detect meat spoilage. PMID:25524109

  13. Energy management in supermarkets: chain's FMS saves energy, cuts spoilage

    SciTech Connect

    Watson, F.

    1985-05-06

    A facility management system (FMS) designed specifically for supermarkets has achieved a 10 to 15% energy savings and reduced food spoilage at the 19-store chain of Angelo's Supermarkets in southeast Massachusetts. Completed installations at six of the stores averaged $30,000, with an estimated payback of under two years. Installations in the remaining stores will be complete within a five-year period. The chain chose Con-Trol's FMS 2000 because the vendor agreed to help develop customized software after difficulties arose with earlier installations of IBM equipment. Savings come primarily from load management and an alarm system that signals personnel of equipment problems. Both computer and personnel monitoring is continuous.

  14. Effects of sulfur fertilization on the accumulation of health-promoting phytochemicals in radish sprouts.

    PubMed

    Zhou, Chenguang; Zhu, Yi; Luo, Yunbo

    2013-08-01

    The effects of sulfur fertilization on the growth profile, the contents of glucosinolates, anthocyanins, vitamin C, carotenoids, chlorophylls, total phenolics, and the FRAP value in radish seeds and sprouts were investigated. The concentrations of glucosinolates and antioxidants in sprouts were strongly influenced by the process of germination. Sulfur fertilization induced significant increases in the contents of individual glucosinolates, carotenoids, chlorophylls, and total phenolics. The phenolic contents in sprouts cultivated using 20, 60, or 100 mg/L sulfate were 20.7%, 40.4%, and 40.8% higher, respectively, than those of 7-day-old control sprouts. No detectable effects were observed on the contents of 4-methoxy-glucobrassicin and vitamin C. In addition, the accumulation of anthocyanins in 7-day-old sprouts decreased by 14.8-39.3% upon sulfur fertilization. These findings indicated that the application of sulfur fertilization has the potential to enhance the levels of health-promoting compounds in radish sprouts.

  15. Breeding Beans with Bruchid and Multiple Virus Resistance

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Bean common mosaic virus (BCMV) and bean common mosaic necrosis virus (BCMNV) are worldwide threats to dry bean (Phaseolus vulgaris L.) production. Beans planted in the lowlands of Central America and the Caribbean also need resistance to Bean golden yellow mosaic virus (BGYMV). The common bean weev...

  16. Environmental factors during seed development and their influence on pre-harvest sprouting in wheat

    NASA Technical Reports Server (NTRS)

    Ciha, A. J. (Principal Investigator)

    1981-01-01

    The problem of pre-harvest sprouting of wheat is surveyed and a literature review of the effects of environmental conditions on pre-harvest sprouting is presenting. Physiological, biochemical, and morphological changes occurring within the wheat seed during germination, harvest, and storage are discussed. The effects of moisture, humidity, and temperature, particularly on seed dormancy, are considered. Procedures used in Europe for predicting the potential for sprouting are evaluated.

  17. Acute O 3 damage on first year coppice sprouts of aspen and maple sprouts in an open-air experiment.

    PubMed

    Darbah, Joseph N T; Jones, Wendy S; Burton, Andrew J; Nagy, John; Kubiske, Mark E

    2011-09-01

    We studied the effect of high ozone (O(3)) concentration (110-490 nmol mol(-1)) on regenerating aspen (Populus tremuloides) and maple (Acer saccharum) trees at an open-air O(3) pollution experiment near Rhinelander WI USA. This study is the first of its kind to examine the effects of acute O(3) exposure on aspen and maple sprouts after the parent trees, which were grown under elevated O(3) and/or CO(2) for 12 years, were harvested. Acute O(3) damage was not uniform within the crowns of aspen suckers; it was most severe in the mature, fully expanded photosynthesizing leaves. Young expanding leaves showed no visible signs of acute O(3) damage contrary to expectations. Stomatal conductance played a primary role in the severity of acute O(3) damage as it directly controlled O(3) uptake. Maple sprouts, which had lower stomatal conductance, smaller stomatal aperture, higher stomatal density and larger leaf surface area, were tolerant of acute O(3) exposure. Moreover, elevated CO(2) did not ameliorate the adverse effects of acute O(3) dose on aspen and maple sprouts, in contrast to its ability to counteract the effects of long-term chronic exposure to lower O(3) levels.

  18. Acute O3 damage on first year coppice sprouts of aspen and maple sprouts in an open-air experiment

    SciTech Connect

    Darbah, J.N.; Nagy, J.; Jones, W. S.; Burton, A. J.; Kubiske, M. E.

    2011-10-01

    We studied the effect of high ozone (O{sub 3}) concentration (110-490 nmol mol{sup -1}) on regenerating aspen (Populus tremuloides) and maple (Acer saccharum) trees at an open-air O{sub 3} pollution experiment near Rhinelander WI USA. This study is the first of its kind to examine the effects of acute O{sub 3} exposure on aspen and maple sprouts after the parent trees, which were grown under elevated O{sub 3} and/or CO{sub 2} for 12 years, were harvested. Acute O{sub 3} damage was not uniform within the crowns of aspen suckers; it was most severe in the mature, fully expanded photosynthesizing leaves. Young expanding leaves showed no visible signs of acute O{sub 3} damage contrary to expectations. Stomatal conductance played a primary role in the severity of acute O{sub 3} damage as it directly controlled O{sub 3} uptake. Maple sprouts, which had lower stomatal conductance, smaller stomatal aperture, higher stomatal density and larger leaf surface area, were tolerant of acute O{sub 3} exposure. Moreover, elevated CO{sub 2} did not ameliorate the adverse effects of acute O{sub 3} dose on aspen and maple sprouts, in contrast to its ability to counteract the effects of long-term chronic exposure to lower O{sub 3} levels.

  19. Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts.

    PubMed

    Kim, Sun-Ju; Zaidul, I S M; Suzuki, Tatsuro; Mukasa, Yuji; Hashimoto, Naoto; Takigawa, Sigenobu; Noda, Takahiro; Matsuura-Endo, Chie; Yamauchi, Hiroaki

    2008-10-15

    The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6-10 day-old) of common (Fagopyrum esculentum Möench) and tartary (Fagopyrum tataricum Gaertn.) buckwheats were investigated. Phenolic compounds, including chlorogenic acid, four C-glycosylflavones (orientin, isoorientin vitexin, isovitexin), rutin and quercetin, were determined in the seed sprouts by high-performance liquid chromatography (HPLC). In the edible parts of common buckwheat sprouts, individual phenolics significantly increased during sprout growth from 6 to 10 days after sowing (DAS), whereas in tartary buckwheat sprouts they did not. While the sum contents of phenolic compounds in the edible part (mean 24.4mg/g DW at 6-10 DAS) of tartary buckwheat sprouts were similar to those of common buckwheat sprouts, rutin contents in the non-germinated/germinated seeds (mean 14.7mg/g DW) and edible parts (mean 21.8mg/g DW) of tartary buckwheat were 49- and 5-fold, respectively, higher than those of common buckwheat. Extracts of the edible parts of both species showed very similar free radical-scavenging activities (mean 1.7μmol trolox eq/g DW), suggesting that the overall antioxidative activity might be affected by the combination of identified phenolics and unidentified (minor) components. Therefore, buckwheat seed sprouts are recommended for their high antioxidative activity, as well as being an excellent dietary source of phenolic compounds, particularly tartary buckwheat sprouts, being rich in rutin.

  20. Terminal sprouting in partially denervated muscle of the mouse: a scanning electron microscopic study.

    PubMed

    Torigoe, K

    1988-08-01

    Terminal sprouting in the mouse gastrocnemius muscle was examined by scanning electron microscopy after partial denervation. After one of the two muscle nerves in the medial head was cut, terminal sprouts arose from the outer edge of the intact motor endplates and grew out onto a connective tissue layer on the muscle fibres. The sprouts were very slender along their length, although some had a varicose appearance. The terminal tip of the sprouts was swollen in an amoeba-shaped configuration, forming a growth cone. Several shorter projections surrounded the initial part of a long terminal sprout, whilst in the centre the varicosity had a spindle shape like a diamond: the former most likely indicated the processes of a Schwann cell, and the latter may be a Schwann cell soma. Such swelling patterns suggested that the sprout initially grew out from a growth cone and then the Schwann cells migrated into the growing sprout. The sprouts had no synaptic connections with their muscle fibres at least during the growth cone-forming stage. No structural changes to guide the growing terminal sprouts could be recognized on the flat surface of the muscle fibres. PMID:3193131

  1. Dissociation between mossy fiber sprouting and rapid kindling with low-frequency stimulation of the amygdala.

    PubMed

    Armitage, L L; Mohapel, P; Jenkins, E M; Hannesson, D K; Corcoran, M E

    1998-01-19

    In an attempt to determine whether sprouting of mossy fibers is invariably correlated with kindling of seizures, we subjected rats to rapid kindling with long trains of low-frequency stimulation of the amygdala that resulted in development of generalized seizures within a mean of five stimulations. For comparison, we subjected other rats to conventional kindling with short trains of high-frequency stimulation of the amygdala that resulted in development of generalized seizures within a mean of 13 stimulations. We found no evidence of mossy fiber sprouting in the dentate gyrus of rats killed one day after completion of rapid kindling, as compared to yoked controls, although significant sprouting was seen in rats killed one day after completion of conventional kindling. When we examined tissue from rats killed 20 days after rapid kindling, however, we did find significant sprouting, suggesting that mossy fiber sprouting can be triggered by rapid kindling if sufficient survival time is allowed. The observed disparity between completion of rapid low-frequency kindling and detection of mossy fiber sprouting suggests that mossy fiber sprouting may be associated more with sustained survival time after neuronal activation than with kindling per se. Furthermore, the similar time course of conventional kindling and of mossy fiber sprouting obscures the determination of a causal role of mossy fiber sprouting in conventional kindling.

  2. Analysis of variation for white mold resistance in the BeanCAP snap bean panel

    Technology Transfer Automated Retrieval System (TEKTRAN)

    White mold disease caused by Sclerotinia sclerotiorum Lib. de Bary, is one of the most devastated diseases that infect snap and dry beans (Miklas et al. 2013). The USDA-NIFA supported Bean Coordinated Agricultural Project (CAP) has assembled and genotyped dry and a snap bean panels. The snap bean pa...

  3. Lactobacilli and tartrazine as causative agents of red-color spoilage in cucumber pickle products.

    PubMed

    Pérez-Díaz, I M; Kelling, R E; Hale, S; Breidt, F; McFeeters, R F

    2007-09-01

    The cucumber pickling industry has sporadically experienced spoilage outbreaks in pickled cucumber products characterized by development of red color on the surface of the fruits. Lactobacillus casei and Lactobacillus paracasei were isolated from 2 outbreaks of this spoilage that occurred about 15 y apart during the last 3 decades. Both organisms were shown to produce this spoilage when inoculated into pickled cucumbers while concomitantly degrading the azo dye tartrazine (FD&C yellow nr 5). This food dye is used as a yellow coloring in the brine cover solutions of commercial pickled cucumber products. The red color does not occur in the absence of tartrazine, nor when turmeric is used as a yellow coloring in the pickles. Addition of sodium benzoate to the brine cover solutions of a pickled cucumber product, more specifically hamburger dill pickles, prevented growth of these lactic acid bacteria and the development of the red spoilage. PMID:17995647

  4. Analyzing Strawberry Spoilage via its Volatile Compounds Using Longpath Fourier Transform Infrared Spectroscopy

    PubMed Central

    Dong, Daming; Zhao, Chunjiang; Zheng, Wengang; Wang, Wenzhong; Zhao, Xiande; Jiao, Leizi

    2013-01-01

    The volatile compounds from fruits vary based on the spoilage stage. We used FTIR spectroscopy to analyze and to attempt to identify the spoilage process of strawberries. To enhance the sensitivity of the measuring system, we increased the optical pathlength by using multi-reflecting mirrors. The volatile compounds that were vaporized from strawberries in different spoilage stages were tested. We analyzed the spectra and found that the concentrations of esters, alcohols, ethylene, and similar compounds changed with deterioration. The change patterns of the infrared spectra for the volatiles were further examined using 2D correlation spectroscopy. We analyzed the spectral data using PCA and were able to distinguish the fresh, slightly spoiled strawberries from the seriously spoiled strawberries. This study demonstrates that FTIR is an effective tool for monitoring strawberry spoilage and for providing status alerts. PMID:24002611

  5. Repeated quick hot-and-chilling treatments for the inactivation of Escherichia coli O157:H7 in mung bean and radish seeds.

    PubMed

    Bari, Md Latiful; Sugiyama, Jun; Kawamoto, Shinnichi

    2009-01-01

    The majority of the seed sprout-related outbreaks have been associated with Escherichia coli O157:H7. Therefore, it is necessary to find an effective method to inactivate these organisms on the seeds prior to sprouting. This study was conducted to assess the effectiveness of repeated quick hot-and-chilling treatments with various chemicals to inactivate E. coli O157:H7 populations inoculated onto mung bean and radish seeds intended for sprout production and to determine the effect of these treatments on seed germination. The treatment time was 20 sec for quick hot and 20 sec for quick chilling in one repeat. Likewise up to five repeats were done throughout the experiments. The chemicals used for this study were electrolyzed acidic (EO) water, phytic acid (0.05%), oxalic acid (3%), surfcera(R), and alpha-torino water(R), and distilled water was used as control. The quick hot treatment was done with 75 degrees C, 70 degrees C, and 60 degrees C, and the chilling temperature was 0 degrees C. The treated seeds were then assessed for the efficacy of this treatment in reducing populations of the pathogens and the effects of repeated quick hot-and-chilling treatments on germination yield. It was found that repeating treatment at 75 degrees C for two or three repeats with phytic acid and oxalic acid could reduce 4.38-log colony-forming unit (CFU)/g of E. coli O157:H7 in mung bean seeds. EO water and distilled water were found equally effective at 75 degrees C for four or five repeats to inactivate E. coli O157:H7 in mung bean seeds. However, alpha-torino water(R) and surfcera(R) were not found effective in comparison to other sanitizers used in this experiment. Irrespective of sanitizer used, the germination yield of the mung bean seed was not affected significantly. On the other hand, distilled water, EO water, and alpha-torino water(R) at 75 degrees C for five repeats were found effective in reducing 5.80-log CFU/g of E. coli O157:H7 in radish seeds; however, the

  6. Repeated quick hot-and-chilling treatments for the inactivation of Escherichia coli O157:H7 in mung bean and radish seeds.

    PubMed

    Bari, Md Latiful; Sugiyama, Jun; Kawamoto, Shinnichi

    2009-01-01

    The majority of the seed sprout-related outbreaks have been associated with Escherichia coli O157:H7. Therefore, it is necessary to find an effective method to inactivate these organisms on the seeds prior to sprouting. This study was conducted to assess the effectiveness of repeated quick hot-and-chilling treatments with various chemicals to inactivate E. coli O157:H7 populations inoculated onto mung bean and radish seeds intended for sprout production and to determine the effect of these treatments on seed germination. The treatment time was 20 sec for quick hot and 20 sec for quick chilling in one repeat. Likewise up to five repeats were done throughout the experiments. The chemicals used for this study were electrolyzed acidic (EO) water, phytic acid (0.05%), oxalic acid (3%), surfcera(R), and alpha-torino water(R), and distilled water was used as control. The quick hot treatment was done with 75 degrees C, 70 degrees C, and 60 degrees C, and the chilling temperature was 0 degrees C. The treated seeds were then assessed for the efficacy of this treatment in reducing populations of the pathogens and the effects of repeated quick hot-and-chilling treatments on germination yield. It was found that repeating treatment at 75 degrees C for two or three repeats with phytic acid and oxalic acid could reduce 4.38-log colony-forming unit (CFU)/g of E. coli O157:H7 in mung bean seeds. EO water and distilled water were found equally effective at 75 degrees C for four or five repeats to inactivate E. coli O157:H7 in mung bean seeds. However, alpha-torino water(R) and surfcera(R) were not found effective in comparison to other sanitizers used in this experiment. Irrespective of sanitizer used, the germination yield of the mung bean seed was not affected significantly. On the other hand, distilled water, EO water, and alpha-torino water(R) at 75 degrees C for five repeats were found effective in reducing 5.80-log CFU/g of E. coli O157:H7 in radish seeds; however, the

  7. Registration of ‘Krimson’ cranberry bean

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Cranberry is an important dry bean (Phaseolus vulgaris L.) market class grown in the United States and Canada. Beet curly top virus (BCTV) plagues cranberry bean production in the western U.S. (CA, ID, OR, WA). ‘Krimson’ (Reg. No. CV PI 663911 ) cranberry bean released by the USDA-ARS in 2009, ...

  8. Phytohemagglutination Activity in Extruded Dry Bean Powder

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Dry beans are a highly nutritious food. Besides making beans palatable, cooking is required to denature lectin, a protein found in beans. If consumed raw or undercooked, lectin poisoning can occur. Symptoms of lectin poisoning include vomiting, diarrhea, and abdominal pain, and occur within hours of...

  9. 46 CFR 148.235 - Castor beans.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 5 2014-10-01 2014-10-01 false Castor beans. 148.235 Section 148.235 Shipping COAST... THAT REQUIRE SPECIAL HANDLING Special Requirements for Certain Materials § 148.235 Castor beans. (a) This part applies only to the stowage and transportation of whole castor beans. Castor meal,...

  10. 46 CFR 148.235 - Castor beans.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 5 2012-10-01 2012-10-01 false Castor beans. 148.235 Section 148.235 Shipping COAST... THAT REQUIRE SPECIAL HANDLING Special Requirements for Certain Materials § 148.235 Castor beans. (a) This part applies only to the stowage and transportation of whole castor beans. Castor meal,...

  11. 46 CFR 148.235 - Castor beans.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 5 2011-10-01 2011-10-01 false Castor beans. 148.235 Section 148.235 Shipping COAST... THAT REQUIRE SPECIAL HANDLING Special Requirements for Certain Materials § 148.235 Castor beans. (a) This part applies only to the stowage and transportation of whole castor beans. Castor meal,...

  12. 46 CFR 148.235 - Castor beans.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 5 2013-10-01 2013-10-01 false Castor beans. 148.235 Section 148.235 Shipping COAST... THAT REQUIRE SPECIAL HANDLING Special Requirements for Certain Materials § 148.235 Castor beans. (a) This part applies only to the stowage and transportation of whole castor beans. Castor meal,...

  13. Mint essential oil can induce or inhibit potato sprouting by differential alteration of apical meristem.

    PubMed

    Teper-Bamnolker, Paula; Dudai, Nativ; Fischer, Ravit; Belausov, Eduard; Zemach, Hanita; Shoseyov, Oded; Eshel, Dani

    2010-06-01

    Sprouting of potatoes during storage, due to tuber dormancy release, is associated with weight loss and softening. Sprout-preventing chemicals, such as chlorpropham (CIPC), can negatively impact the environment and human health. Monthly thermal fogging with mint (Mentha spicata L.) essential oil (MEO) inhibited sprouting in eight potato cultivars during large-volume 6-month storage: the tubers remained firm with 38% lower weight loss after 140 days of storage. The sprout-inhibitory action may be nullified: treated tubers washed with water resumed sprouting within days, with reduced apical dominance. MEO application caused local necrosis of the bud meristem, and a few weeks later, axillary bud (AX) growth was induced in the same sprouting eye. MEO components analysis showed that 73% of its content is the monoterpene R-carvone. Tubers treated with synthetic R-carvone in equivalent dose, 4.5 microl l(-1), showed an inhibitory effect similar to that of MEO. Surprisingly, 0.5 microl l(-1) of MEO or synthetic R-carvone catalyzed AX sprouting in the tuber. To the best of our knowledge, this is the first report of an essential oil vapor inducing early sprouting of potato tubers. R-carvone caused visible damage to the meristem membrane at sprout-inhibiting, but not sprout-inducing doses, suggesting different underlying mechanisms. After 5 days' exposure to R-carvone, its derivatives transcarveol and neo-dihydrocarveol were found in buds of tubers treated with the inhibitory dose, suggesting biodegradation. These experiments demonstrate the potential of MEO vapor as an environmentally friendly alternative to CIPC in stored potatoes and as a research tool for the control of sprouting in plants.

  14. Dendrites of rod bipolar cells sprout in normal aging retina

    PubMed Central

    Liets, Lauren C.; Eliasieh, Kasra; van der List, Deborah A.; Chalupa, Leo M.

    2006-01-01

    The aging nervous system is known to manifest a variety of degenerative and regressive events. Here we report the unexpected growth of dendrites in the retinas of normal old mice. The dendrites of many rod bipolar cells in aging mice were observed to extend well beyond their normal strata within the outer plexiform layer to innervate the outer nuclear layer where they appeared to form contacts with the spherules of rod photoreceptors. Such dendritic sprouting increased with age and was evident at all retinal eccentricities. These results provide evidence of retinal plasticity associated with normal aging. PMID:16880381

  15. Selenium enrichment of broccoli sprout extract increases chemosensitivity and apoptosis of LNCaP prostate cancer cells

    PubMed Central

    2009-01-01

    Background Broccoli is a Brassica vegetable that is believed to possess chemopreventive properties. Selenium also shows promise as an anticancer agent. Thus, selenium enrichment of broccoli has the potential to enhance the anticancer properties of broccoli sprouts. Method Selenium-enriched broccoli sprouts were prepared using a sodium selenite solution. Their anticancer properties were evaluated in human prostate cancer cell lines and compared with those of a control broccoli sprout extract. Results Selenium-enriched broccoli sprouts were superior to normal broccoli sprouts in inhibiting cell proliferation, decreasing prostate-specific antigen secretion, and inducing apoptosis of prostate cancer cells. Furthermore, selenium-enriched broccoli sprouts but, not normal broccoli sprouts, induced a downregulation of the survival Akt/mTOR pathway. Conclusion Our results suggest that selenium-enriched broccoli sprouts could potentially be used as an alternative selenium source for prostate cancer prevention and therapy. PMID:19943972

  16. Impact of selenium supply on Se-methylselenocysteine and glucosinolate accumulation in selenium-biofortified Brassica sprouts.

    PubMed

    Avila, Fabricio William; Yang, Yong; Faquin, Valdemar; Ramos, Silvio Junio; Guilherme, Luiz Roberto G; Thannhauser, Theodore W; Li, Li

    2014-12-15

    Brassica sprouts are widely marketed as functional foods. Here we examined the effects of Se treatment on the accumulation of anticancer compound Se-methylselenocysteine (SeMSCys) and glucosinolates in Brassica sprouts. Cultivars from the six most extensively consumed Brassica vegetables (broccoli, cauliflower, green cabbage, Chinese cabbage, kale, and Brussels sprouts) were used. We found that Se-biofortified Brassica sprouts all were able to synthesize significant amounts of SeMSCys. Analysis of glucosinolate profiles revealed that each Brassica crop accumulated different types and amounts of glucosinolates. Cauliflower sprouts had high total glucosinolate content. Broccoli sprouts contained high levels of glucoraphanin, a precursor for potent anticancer compound. Although studies have reported an inverse relationship between accumulation of Se and glucosinolates in mature Brassica plants, Se supply generally did not affect glucosinolate accumulation in Brassica sprouts. Thus, Brassica vegetable sprouts can be biofortified with Se for the accumulation of SeMSCys without negative effects on chemopreventive glucosinolate contents.

  17. Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata).

    PubMed

    Devi, Chingakham Basanti; Kushwaha, Archana; Kumar, Anil

    2015-10-01

    Cowpea (Vigna unguiculata), is an important arid legume with a good source of energy, protein, vitamins, minerals and dietary fibre. Sprouting of legumes enhances the bioavailability and digestibility of nutrients and therefore plays an important role in human nutrition. Improved varieties of grain cowpea viz. Pant Lobia-1 (PL-1) and Pant Lobia-2 (PL-2) and Pant Lobia-3 (PL-3) were examined for sprouting characteristics and associated changes in nutritional quality. Soaking time, sprouting time and sprouting temperature combinations for desirable sprout length of ¼ to ½ inch for cowpea seed samples were standardized. All the observations were taken in triplicate except soaking time, where six observations were taken in a completely randomized design of three treatments. Results revealed that optimum soaking time of PL-1 and PL-2 seed was 3 h whereas PL-3 required 9 h. Sprouting period of 24 h at 25 °C was found to be desirable for obtaining good sprouts. Significant improvement in nutritional quality was observed after sprouting at 25 °C for 24 h; protein increased by 9-12 %, vitamin C increased by 4-38 times, phytic acid decreased by 4-16 times, trypsin inhibitor activity decreased by 28-55 % along with an increase of 8-20 % in in-vitro protein digestibility. PMID:26396436

  18. Growth and quality of soybean sprouts (Glycine max L. Merrill) as affected by gamma irradiation

    NASA Astrophysics Data System (ADS)

    Yun, Juan; Li, Xihong; Fan, Xuetong; Li, Weili; Jiang, Yuqian

    2013-01-01

    In this study, soybean seeds and sprouts (Glycine max L. Merrill) were exposed to radiation doses up to 3.0 kGy. The irradiated and non-irradiated seeds were germinated, and then germination rate, sprouts length, vitamin C content, antioxidants and visual and olfactory quality were determined after irradiation. Results indicated that there was no significant difference in the germination rate and sprouts length between the control and 0.3 kGy treated soybeans, however, the reductions in sprouts length of the 1.0 kGy and 3.0 kGy treated samples were quite significant with reductions of 20.4% and 58.8%, respectively. Irradiated sprouts had similar visual and olfactory quality as the non-irradiated one. Therefore, irradiation of seeds alone would have limited value in terms of commercial use due to reduced germination and length of sprouts. However, irradiation of sprouts at doses up to 3.0 kGy was feasible to enhance microbial safety of sprouts.

  19. Properties of Field-Sprouted Sorghum and Its Performance in Ethanol Production

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The objective of this research was to investigate physicochemical and biochemical characteristics of field-sprouted grain sorghum and their fermentation performance in ethanol production. Five field-sprouted grain sorghum varieties, which received abnormally high rainfall during harvest, were used i...

  20. Draft Genome Sequences of Two Salmonella enterica Strains Isolated from Sprouted Chia and Flax Seed Powders

    PubMed Central

    Ronholm, Jennifer; Petronella, Nicholas

    2016-01-01

    A 2014 foodborne salmonellosis outbreak in Canada and the United States implicated, for the first time, sprouted chia seed powder as the vehicle of transmission. Here, we report the draft whole genome sequences of two Salmonella enterica strains isolated from sprouted powders related to the aforementioned outbreak. PMID:27660774

  1. Barley Sprouts Extract Attenuates Alcoholic Fatty Liver Injury in Mice by Reducing Inflammatory Response.

    PubMed

    Lee, Yun-Hee; Kim, Joung-Hee; Kim, Sou Hyun; Oh, Ji Youn; Seo, Woo Duck; Kim, Kyung-Mi; Jung, Jae-Chul; Jung, Young-Suk

    2016-01-01

    It has been reported that barley leaves possess beneficial properties such as antioxidant, hypolipidemic, antidepressant, and antidiabetic. Interestingly, barley sprouts contain a high content of saponarin, which showed both anti-inflammatory and antioxidant activities. In this study, we evaluated the effect of barley sprouts on alcohol-induced liver injury mediated by inflammation and oxidative stress. Raw barley sprouts were extracted, and quantitative and qualitative analyses of its components were performed. The mice were fed a liquid alcohol diet with or without barley sprouts for four weeks. Lipopolysaccharide (LPS)-stimulated RAW 264.7 cells were used to study the effect of barley sprouts on inflammation. Alcohol intake for four weeks caused liver injury, evidenced by an increase in serum alanine aminotransferase and aspartate aminotransferase activities and tumor necrosis factor (TNF)-α levels. The accumulation of lipid in the liver was also significantly induced, whereas the glutathione (GSH) level was reduced. Moreover, the inflammation-related gene expression was dramatically increased. All these alcohol-induced changes were effectively prevented by barley sprouts treatment. In particular, pretreatment with barley sprouts significantly blocked inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2 expression in LPS-stimulated RAW 264.7. This study suggests that the protective effect of barley sprouts against alcohol-induced liver injury is potentially attributable to its inhibition of the inflammatory response induced by alcohol. PMID:27455313

  2. Transcriptional profile of Salmonella enterica subsp. enterica serovar Weltevreden during alfalfa sprout colonization

    PubMed Central

    Brankatschk, Kerstin; Kamber, Tim; Pothier, Joël F; Duffy, Brion; Smits, Theo H M

    2014-01-01

    Sprouted seeds represent a great risk for infection by human enteric pathogens because of favourable growth conditions for pathogens during their germination. The aim of this study was to identify mechanisms of interactions of Salmonella enterica subsp. enterica Weltevreden with alfalfa sprouts. RNA-seq analysis of S. Weltevreden grown with sprouts in comparison with M9-glucose medium showed that among a total of 4158 annotated coding sequences, 177 genes (4.3%) and 345 genes (8.3%) were transcribed at higher levels with sprouts and in minimal medium respectively. Genes that were higher transcribed with sprouts are coding for proteins involved in mechanisms known to be important for attachment, motility and biofilm formation. Besides gene expression required for phenotypic adaption, genes involved in sulphate acquisition were higher transcribed, suggesting that the surface on alfalfa sprouts may be poor in sulphate. Genes encoding structural and effector proteins of Salmonella pathogenicity island 2, involved in survival within macrophages during infection of animal tissue, were higher transcribed with sprouts possibly as a response to environmental conditions. This study provides insight on additional mechanisms that may be important for pathogen interactions with sprouts. PMID:24308841

  3. Draft Genome Sequences of Two Salmonella enterica Strains Isolated from Sprouted Chia and Flax Seed Powders.

    PubMed

    Ronholm, Jennifer; Petronella, Nicholas; Tamber, Sandeep

    2016-09-22

    A 2014 foodborne salmonellosis outbreak in Canada and the United States implicated, for the first time, sprouted chia seed powder as the vehicle of transmission. Here, we report the draft whole genome sequences of two Salmonella enterica strains isolated from sprouted powders related to the aforementioned outbreak.

  4. Effects of yeast polysaccharide on growth and flavonoid accumulation in Fagopyrum tataricum sprout cultures.

    PubMed

    Zhao, Gang; Zhao, Jianglin; Peng, Lianxin; Zou, Liang; Wang, Jingbo; Zhong, Lingyun; Xiang, Dabing

    2012-09-25

    The purpose of this study was to investigate the effects of yeast polysaccharide (YPS) on growth and flavonoid accumulation in sprout cultures of Fagopyrum tataricum (tartary buckwheat). Without obvious change in the appearance of the sprouts, the exogenous YPS notably stimulated the production of functional metabolites in F. tataricum sprouts, and the stimulation effect was concentration-dependent. With 400 mg/L of YPS applied to the sprout cultures on day 6, the total rutin and quercentin content was effectively increased to 42.8 mg/gdw, or about 1.4-fold in comparison with the control of 31.2 mg/gdw. Feeding with 800 mg/L of YPS on day 9, the sprouts biomass was increased by about 8% compared to the control culture (0.99 gdw/100 sprouts versus 0.92 gdw/100 sprouts). Moreover, the present study revealed that the accumulation of these bioactive metabolites resulted from the stimulation of the phenylpropanoid pathway by YPS treatment. It could be an effective strategy for improving the functional quality of the F. tataricum sprouts provided with YPS.

  5. Draft Genome Sequences of Two Salmonella enterica Strains Isolated from Sprouted Chia and Flax Seed Powders.

    PubMed

    Ronholm, Jennifer; Petronella, Nicholas; Tamber, Sandeep

    2016-01-01

    A 2014 foodborne salmonellosis outbreak in Canada and the United States implicated, for the first time, sprouted chia seed powder as the vehicle of transmission. Here, we report the draft whole genome sequences of two Salmonella enterica strains isolated from sprouted powders related to the aforementioned outbreak. PMID:27660774

  6. Microbiological Safety and Food Handling Practices of Seed Sprout Products in the Australian State of Victoria.

    PubMed

    Symes, Sally; Goldsmith, Paul; Haines, Heather

    2015-07-01

    Seed sprouts have been implicated as vehicles for numerous foodborne outbreaks worldwide. Seed sprouts pose a unique food safety concern because of the ease of microbiological seed contamination, the inherent ability of the sprouting process to support microbial growth, and their consumption either raw or lightly cooked. To examine seed sprout safety in the Australian state of Victoria, a survey was conducted to detect specific microbes in seed sprout samples and to investigate food handling practices relating to seed sprouts. A total of 298 seed sprout samples were collected from across 33 local council areas. Escherichia coli was detected in 14.8%, Listeria spp. in 12.3%, and Listeria monocytogenes in 1.3% of samples analyzed. Salmonella spp. were not detected in any of the samples. A range of seed sprout handling practices were identified as potential food safety issues in some food businesses, including temperature control, washing practices, length of storage, and storage in proximity to unpackaged ready-to-eat potentially hazardous foods.

  7. Barley Sprouts Extract Attenuates Alcoholic Fatty Liver Injury in Mice by Reducing Inflammatory Response

    PubMed Central

    Lee, Yun-Hee; Kim, Joung-Hee; Kim, Sou Hyun; Oh, Ji Youn; Seo, Woo Duck; Kim, Kyung-Mi; Jung, Jae-Chul; Jung, Young-Suk

    2016-01-01

    It has been reported that barley leaves possess beneficial properties such as antioxidant, hypolipidemic, antidepressant, and antidiabetic. Interestingly, barley sprouts contain a high content of saponarin, which showed both anti-inflammatory and antioxidant activities. In this study, we evaluated the effect of barley sprouts on alcohol-induced liver injury mediated by inflammation and oxidative stress. Raw barley sprouts were extracted, and quantitative and qualitative analyses of its components were performed. The mice were fed a liquid alcohol diet with or without barley sprouts for four weeks. Lipopolysaccharide (LPS)-stimulated RAW 264.7 cells were used to study the effect of barley sprouts on inflammation. Alcohol intake for four weeks caused liver injury, evidenced by an increase in serum alanine aminotransferase and aspartate aminotransferase activities and tumor necrosis factor (TNF)-α levels. The accumulation of lipid in the liver was also significantly induced, whereas the glutathione (GSH) level was reduced. Moreover, the inflammation-related gene expression was dramatically increased. All these alcohol-induced changes were effectively prevented by barley sprouts treatment. In particular, pretreatment with barley sprouts significantly blocked inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2 expression in LPS-stimulated RAW 264.7. This study suggests that the protective effect of barley sprouts against alcohol-induced liver injury is potentially attributable to its inhibition of the inflammatory response induced by alcohol. PMID:27455313

  8. Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata).

    PubMed

    Devi, Chingakham Basanti; Kushwaha, Archana; Kumar, Anil

    2015-10-01

    Cowpea (Vigna unguiculata), is an important arid legume with a good source of energy, protein, vitamins, minerals and dietary fibre. Sprouting of legumes enhances the bioavailability and digestibility of nutrients and therefore plays an important role in human nutrition. Improved varieties of grain cowpea viz. Pant Lobia-1 (PL-1) and Pant Lobia-2 (PL-2) and Pant Lobia-3 (PL-3) were examined for sprouting characteristics and associated changes in nutritional quality. Soaking time, sprouting time and sprouting temperature combinations for desirable sprout length of ¼ to ½ inch for cowpea seed samples were standardized. All the observations were taken in triplicate except soaking time, where six observations were taken in a completely randomized design of three treatments. Results revealed that optimum soaking time of PL-1 and PL-2 seed was 3 h whereas PL-3 required 9 h. Sprouting period of 24 h at 25 °C was found to be desirable for obtaining good sprouts. Significant improvement in nutritional quality was observed after sprouting at 25 °C for 24 h; protein increased by 9-12 %, vitamin C increased by 4-38 times, phytic acid decreased by 4-16 times, trypsin inhibitor activity decreased by 28-55 % along with an increase of 8-20 % in in-vitro protein digestibility.

  9. Draft genome sequence and annotation of Lactobacillus acetotolerans BM-LA14527, a beer-spoilage bacteria.

    PubMed

    Liu, Junyan; Li, Lin; Peters, Brian M; Li, Bing; Deng, Yang; Xu, Zhenbo; Shirtliff, Mark E

    2016-09-01

    Lactobacillus acetotolerans is a hard-to-culture beer-spoilage bacterium capable of entering into the viable putative nonculturable (VPNC) state. As part of an initial strategy to investigate the phenotypic behavior of L. acetotolerans, draft genome sequencing was performed. Results demonstrated a total of 1824 predicted annotated genes, with several potential VPNC- and beer-spoilage-associated genes identified. Importantly, this is the first genome sequence of L. acetotolerans as beer-spoilage bacteria and it may aid in further analysis of L. acetotolerans and other beer-spoilage bacteria, with direct implications for food safety control in the beer brewing industry.

  10. Draft genome sequence and annotation of Lactobacillus acetotolerans BM-LA14527, a beer-spoilage bacteria.

    PubMed

    Liu, Junyan; Li, Lin; Peters, Brian M; Li, Bing; Deng, Yang; Xu, Zhenbo; Shirtliff, Mark E

    2016-09-01

    Lactobacillus acetotolerans is a hard-to-culture beer-spoilage bacterium capable of entering into the viable putative nonculturable (VPNC) state. As part of an initial strategy to investigate the phenotypic behavior of L. acetotolerans, draft genome sequencing was performed. Results demonstrated a total of 1824 predicted annotated genes, with several potential VPNC- and beer-spoilage-associated genes identified. Importantly, this is the first genome sequence of L. acetotolerans as beer-spoilage bacteria and it may aid in further analysis of L. acetotolerans and other beer-spoilage bacteria, with direct implications for food safety control in the beer brewing industry. PMID:27559043

  11. Fungal volatiles as indicators of food and feeds spoilage.

    PubMed

    Schnürer, J; Olsson, J; Börjesson, T

    1999-01-01

    Fungal growth leads to spoilage of food and animal feeds and to formation of mycotoxins and potentially allergenic spores. Fungi produce volatile compounds, during both primary and secondary metabolism, which can be used for detection and identification. Fungal volatiles from mainly Aspergillus, Fusarium, and Penicillium have been characterized with gas chromatography, mass spectrometry, and sensory analysis. Common volatiles are 2-methyl-1-propanol, 3-methyl-1-butanol, 1-octen-3-ol, 3-octanone, 3-methylfuran, ethyl acetate, and the malodorous 2-methyl-isoborneol and geosmin. Volatile sesquiterpenes can be used for taxonomic classification and species identification in Penicillium, as well as to indicate mycotoxin formation in Fusarium and Aspergillus. Developments in sensor technology have led to the construction of "electronic noses" (volatile compound mappers). Exposure of different nonspecific sensors to volatile compounds produces characteristic electrical signals. These are collected by a computer and processed by multivariate statistical methods or in an artificial neural network (ANN). Such systems can grade cereal grain with regard to presence of molds as efficiently as sensory panels evaluating grain odor. Volatile compound mapping can also be used to predict levels of ergosterol and fungal colony-forming units in grain. Further developments should make it possible to detect individual fungal species as well as the degree of mycotoxin contamination of food and animal feeds.

  12. Inactivation of the Radiation-Resistant Spoilage Bacterium Micrococcus radiodurans

    PubMed Central

    Duggan, D. E.; Anderson, A. W.; Elliker, P. R.

    1963-01-01

    A simplified technique permitting the pipetting of raw puréed meats for quantitative bacteriological study is described for use in determining survival of these non-sporing bacteria, which are exceptionally resistant to radiation. Survival curves, using gamma radiation as the sterilizing agent, were determined in raw beef with four strains of Micrococcus radiodurans. Survival curves of the R1 strain in other meat substrates showed that survival was significantly greater in raw beef and raw chicken than in raw fish or in cooked beef. Resistance was lowest in the buffer. Cells grown in broth (an artificial growth medium) and resuspended in beef did not differ in resistance from cells that had been grown and irradiated in beef. Survival rate was statistically independent of the initial cell concentration, even though there appeared to be a correlation between lower death rate and lower initial cell concentrations. The initial viable count of this culture of the domesticated R1 strain in beef was reduced by a factor of about 10-5 by 3.0 megarad, and 4.0 megarad reduced the initial count by a factor of more than 10-9. Data suggest that M. radiodurans R1 is more resistant to radiation than spore-forming spoilage bacteria for which inactivation rates have been published. PMID:14063780

  13. Yeasts in table olive processing: desirable or spoilage microorganisms?

    PubMed

    Arroyo-López, F N; Romero-Gil, V; Bautista-Gallego, J; Rodríguez-Gómez, F; Jiménez-Díaz, R; García-García, P; Querol, A; Garrido-Fernández, A

    2012-11-01

    Yeasts are unicellular eukaryotic microorganisms isolated from many foods, and are commonly found in table olive processing where they can play a double role. On one hand, these microorganisms can produce spoilage of fruits due to the production of bad odours and flavours, the accumulation of CO(2) leading to swollen containers, the clouding of brines, the softening of fruits and the degradation of lactic acid, which is especially harmful during table olive storage and packaging. But on the other hand, fortunately, yeasts also possess desirable biochemical activities (lipase, esterase, β-glucosidase, catalase, production of killer factors, etc.) with important technological applications in this fermented vegetable. Recently, the probiotic potential of olive yeasts has begun to be evaluated because many species are able to resist the passage through the gastrointestinal tract and show beneficial effects on the host. In this way, yeasts may improve consumers' health by decreasing cholesterol levels, inhibiting pathogens, degrading non assimilated compounds, producing antioxidants and vitamins, adhering to intestinal cells or by maintaining epithelial barrier integrity. Many yeast species, usually also found in table olive processing, such as Wicherhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens and Kluyveromyces lactis, have been reported to exhibit some of these properties. Thus, the selection of the most appropriate strains to be used as starters, alone or in combination with lactic acid bacteria, is a promising research line to develop in a near future which might improve the added value of the commercialized product. PMID:23141644

  14. Outbreak of Salmonella serotype Saintpaul infections associated with eating alfalfa sprouts - United States, 2009.

    PubMed

    2009-05-15

    On February 24, 2009, the Nebraska Department of Health and Human Services identified six isolates of Salmonella serotype Saintpaul with collection dates from February 7--14. Salmonella Saintpaul is not a commonly detected serotype; during 2008, only three Salmonella Saintpaul isolates were identified in Nebraska. This report summarizes the preliminary results of the investigation of this outbreak, which has identified 228 cases in 13 states and implicated the source as alfalfa sprouts produced at multiple facilities using seeds that likely originated from a common grower. On April 26, the Food and Drug Administration (FDA) and CDC recommended that consumers not eat raw alfalfa sprouts, including sprout blends containing alfalfa sprouts, until further notice. On May 1, FDA alerted sprout growers and retailers that a seed supplier was withdrawing voluntarily from the market all lots of alfalfa seeds with a specific three-digit prefix. PMID:19444155

  15. Antioxidant activity of tartary (Fagopyrum tataricum (L.) Gaertn.) and common (Fagopyrum esculentum moench) buckwheat sprouts.

    PubMed

    Liu, Chia-Ling; Chen, Yih-Shyuan; Yang, Joan-Hwa; Chiang, Been-Huang

    2008-01-01

    This study compared the differences of two types of buckwheat sprouts, namely, common buckwheat ( Fagopyrum esculentum Moench) and tartary buckwheat ( Fagopyrum tataricum (L.) Gaertn.), in general composition, functional components, and antioxidant capacity. The ethanol extracts of tartary buckwheat sprouts (TBS) had higher reducing power, free radical scavenging activity, and superoxide anion scavenging activity than those of common buckwheat sprouts (CBS). As for chelating effects on ferrous ions, CBS had higher values than TBS. Rutin was the major flavonoid found in these two types of buckwheat sprouts, and TBS was 5 fold higher in rutin than CBS. The antioxidant effects of buckwheat sprouts on human hepatoma HepG2 cells revealed that both of TBS and CBS could decrease the production of intracellular peroxide and remove the intracellular superoxide anions in HepG2 cells, but TBS reduced the cellular oxidative stress more effectively than CBS, possibly because of its higher rutin (and quercetin) content.

  16. Sympathetic Fiber Sprouting in Chronically Compressed Dorsal Root Ganglia Without Peripheral Axotomy

    PubMed Central

    Chien, Shelby Q.; Li, Chunling; Li, Huiqing; Xie, Wenrui; Pablo, Carmelita S.; Zhang, Jun-Ming

    2006-01-01

    Sympathetic axonal sprouting in axotomized dorsal root ganglia (DRG) has been shown to be a major phenomenon implicated in neuropathic pain. However, it is not known whether sympathetic sprouting can occur in pathologic ganglia without peripheral axotomy. We thus examined presence and density of sympathetic axonal sprouting within DRG of rats subjected to a persistent compressive injury by inserting a stainless steel metal rod into L4 and L5 lumbar intervertebral foramen. Sympathetic axons were identified by immunohistochemical staining with anti-tyrosine hydroxylase antibodies. Results indicate that progressive increase in sympathetic axonal sprouting occurred in the bilateral DRGs between postoperative days 2 and 28. The sympathetic fiber density was greater on the lesion side than the contralateral side. In conclusion, chronic compressive injury of the DRG results in sympathetic sprouting in the non-axotomized ganglion and may partially contribute to the development and maintenance of certain pathological pain states. PMID:17387381

  17. Rapid detection and identification of beer-spoilage lactic acid bacteria by microcolony method.

    PubMed

    Asano, Shizuka; Iijima, Kazumaru; Suzuki, Koji; Motoyama, Yasuo; Ogata, Tomoo; Kitagawa, Yasushi

    2009-08-01

    We evaluated a microcolony method for the detection and identification of beer-spoilage lactic acid bacteria (LAB). In this approach, bacterial cells were trapped on a polycarbonate membrane filter and cultured on ABD medium, a medium that allows highly specific detection of beer-spoilage LAB strains. After short-time incubation, viable cells forming microcolonies were stained with carboxyfluorescein diacetate (CFDA) and counted with muFinder Inspection System. In our study, we first investigated the growth behavior of various beer-spoilage LAB by traditional culture method, and Lactobacillus lindneri and several L. paracollinoides strains were selected as slow growers on ABD medium. Then the detection speeds were evaluated by microcolony method, using these slowly growing strains. As a result, all of the slowly growing beer-spoilage LAB strains were detected within 3 days of incubation. The specificity of this method was found to be exceptionally high and even discriminated intra-species differences in beer-spoilage ability of LAB strains upon detection. These results indicate that our microcolony approach allows rapid and specific detection of beer-spoilage LAB strains with inexpensive CFDA staining. For further confirmation of species status of detected strains, subsequent treatment with species-specific fluorescence in situ hybridization (FISH) probes was shown as effective for identifying the CFDA-detected microcolonies to the species level. In addition, no false-positive results arising from noise signals were recognized for CFDA staining and FISH methods. Taken together, the developed microcolony method was demonstrated as a rapid and highly specific countermeasure against beer-spoilage LAB, and compared favorably with the conventional culture methods. PMID:19619859

  18. Improvement of the nutraceutical quality of broccoli sprouts by elicitation.

    PubMed

    Natella, Fausta; Maldini, Mariateresa; Nardini, Mirella; Azzini, Elena; Foddai, Maria Stella; Giusti, Anna Maria; Baima, Simona; Morelli, Giorgio; Scaccini, Cristina

    2016-06-15

    Epidemiological studies show an inverse association between Brassica consumption and chronic diseases. Phytochemicals are thought to be beneficial for human health and therefore responsible for this protective effect. Increasing their levels into Brassica food is considered an expedient nutritional strategy that can be achieved through the manipulation of growth conditions by elicitors. In this work we systematically evaluated the influence of treatment with different elicitors (sucrose, mannitol, NaCl, 1-aminocyclopropane-L-carboxylic acid, salicylic acid and methyl jasmonate) on the phytochemical composition of broccoli sprouts. The content of total and single glucosinolates, total phenolic compounds, total flavonoids, total anthocyanins, vitamin C and E and β-carotene was assessed. The exposure to different elicitors produced concentration- and elicitor-dependent specific changes in the content of all the phytochemicals considered. Sucrose, identified as the most effective elicitor by principal component analysis, induced a significant increase of total and specific glucosinolates, vitamin C, total anthocyanins and polyphenols. Sucrose is likely to represent an effective tool to increase the nutritional value of broccoli sprouts. PMID:26868554

  19. Potential Properties of Plant Sprout Extracts on Amyloid β

    PubMed Central

    Okada, Mizue; Okada, Yoshinori

    2016-01-01

    The aim of this study is to examine the amyloid β (Aβ) inhibition mechanism of plant sprouts' aqueous extracts (PSAE). In this study, we screened the effects of five plant sprouts' extracts on Aβ (1–42) structure modification using gel electrophoresis. In PSAE, no band of Aβ monomer was recognized in Japanese butterbur. Similarly, the Aβ monomer band became light in buckwheat, red cabbage, broccoli, and brussels. The neuroprotective effects of PSAE were evaluated by measuring levels of Aβ in mixtures (Aβ  and PSAE) with Aβ ELISA assay. The treatment with PSAE decreased Aβ levels. The results indicated that the levels of red cabbage, Japanese butterbur, and broccoli were 9.6, 28.0, and 44.0%, respectively. The lowest value was observed with buckwheat. Furthermore, we carried out a Congo Red (CR) and Aβ binding experiment of PSAE to confirm the modification mechanism of PSAE. The correlation coefficient for the absorption spectrum peak of CR was found to be bigger than 0.8 (r = 0.882) which proved that the Aβ levels could be attributed to the peak of CR. In conclusion, we demonstrated that treatment with PSAE effectively decreases Aβ concentration. Thus, the mechanism that decreased the Aβ levels may be modification by PSAE. PMID:27429807

  20. Potential Properties of Plant Sprout Extracts on Amyloid β.

    PubMed

    Okada, Mizue; Okada, Yoshinori

    2016-01-01

    The aim of this study is to examine the amyloid β (Aβ) inhibition mechanism of plant sprouts' aqueous extracts (PSAE). In this study, we screened the effects of five plant sprouts' extracts on Aβ (1-42) structure modification using gel electrophoresis. In PSAE, no band of Aβ monomer was recognized in Japanese butterbur. Similarly, the Aβ monomer band became light in buckwheat, red cabbage, broccoli, and brussels. The neuroprotective effects of PSAE were evaluated by measuring levels of Aβ in mixtures (Aβ  and PSAE) with Aβ ELISA assay. The treatment with PSAE decreased Aβ levels. The results indicated that the levels of red cabbage, Japanese butterbur, and broccoli were 9.6, 28.0, and 44.0%, respectively. The lowest value was observed with buckwheat. Furthermore, we carried out a Congo Red (CR) and Aβ binding experiment of PSAE to confirm the modification mechanism of PSAE. The correlation coefficient for the absorption spectrum peak of CR was found to be bigger than 0.8 (r = 0.882) which proved that the Aβ levels could be attributed to the peak of CR. In conclusion, we demonstrated that treatment with PSAE effectively decreases Aβ concentration. Thus, the mechanism that decreased the Aβ levels may be modification by PSAE. PMID:27429807

  1. CIPC and 1,4-Dimethylnaphthalene Inhibit Sprout Growth Through Different Mechanisms and Do Not Extend Tuber Dormancy

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Chlorpropham (CIPC) and 1,4-dimethylnaphthalene (DMN) are sprout inhibitors used to control sprouting in commercial potato storages. CIPC interferes with microtubule function and is thought to suppress sprouting by inhibiting cell division. DMN is a natural product produced by potato tubers whose sp...

  2. Assessing the Public Health Impact and Effectiveness of Interventions To Prevent Salmonella Contamination of Sprouts.

    PubMed

    Ding, Hongliu; Fu, Tong-Jen

    2016-01-01

    Sprouts have been a recurring public health challenge due to microbiological contamination, and Salmonella has been the major cause of sprout-associated outbreaks. Although seed treatment and microbiological testing have been applied as risk reduction measures during sprout production, the extent to which their effectiveness in reducing the public health risks associated with sprouts has not been well investigated. We conducted a quantitative risk assessment to measure the risk posed by Salmonella contamination in sprouts and to determine whether and how mitigation strategies can achieve a satisfactory risk reduction based on the assumption that the risk reduction achieved by a microbiological sampling and testing program at a given sensitivity is equivalent to that achieved by direct inactivation of pathogens. Our results indicated that if the sprouts were produced without any risk interventions, the health impact caused by sprouts contaminated with Salmonella would be very high, with a median annual estimated loss of disability-adjusted life years (DALYs) of 691,412. Seed treatment (with 20,000 ppm of calcium hypochlorite) or microbiological sampling and testing of spent irrigation water (SIW) alone could reduce the median annual impact to 734 or 4,856 DALYs, respectively. Combining seed treatment with testing of the SIW would further decrease the risk to 58 DALYs. This number could be dramatically lowered to 3.99 DALYs if sprouts were produced under conditions that included treating seeds with 20,000 ppm of calcium hypochlorite plus microbiological testing of seeds, SIW, and finished products. Our analysis shows that the public health impact due to Salmonella contamination in sprouts could be controlled if seeds are treated to reduce pathogens and microbiological sampling and testing is implemented. Future advances in intervention strategies would be important to improve sprout safety further.

  3. Winged bean in human nutrition.

    PubMed

    Kadam, S S; Salunkhe, D K

    1984-01-01

    Protein calorie malnutrition is prevalent in many developing countries of the tropics and subtropics. Improvement of protein supply to meet the demand of a growing population necessitates utilization of unconventional protein sources. Winged bean, a high protein crop, is one of the important underexploited legumes of the tropics. All the plant parts, viz., seeds, immature pods, leaves, flowers and tubers are edible. Mature seeds contain 29 to 37% proteins and 15 to 18% oil. It has fairly good amounts of phosphorus, iron, and vitamin B. Essential amino acid composition of winged bean is very similar to that of soybean. The fatty acid composition is very much comparable to groundnut. It contains relatively high amounts of behenic acid and parinaric acid. The trypsin inhibitor in winged bean has been shown to be heat resistant. Other toxic factors such as hemagglutinins and cyanide have also been reported. Winged bean seeds are hard to cook. Soaking of seeds in the Rockland's soak solution containing sodium bicarbonate, sodium carbonate, sodium chloride, and sodium pyrophosphate reduces cooking time significantly. The potential uses of this important crop in human nutrition and future research needs are discussed.

  4. Comparative studies on fermentation products of cocoa beans.

    PubMed

    Samah, O A; Ibrahim, N; Alimon, H; Karim, M I

    1993-05-01

    The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans.

  5. Efficacy of lactoferricin B in controlling ready-to-eat vegetable spoilage caused by Pseudomonas spp.

    PubMed

    Federico, Baruzzi; Pinto, Loris; Quintieri, Laura; Carito, Antonia; Calabrese, Nicola; Caputo, Leonardo

    2015-12-23

    The microbial content of plant tissues has been reported to cause the spoilage of ca. 30% of chlorine-disinfected fresh vegetables during cold storage. The aim of this work was to evaluate the efficacy of antimicrobial peptides in controlling microbial vegetable spoilage under cold storage conditions. A total of 48 bacterial isolates were collected from ready-to-eat (RTE) vegetables and identified as belonging to Acinetobacter calcoaceticus, Aeromonas media, Pseudomonas cichorii, Pseudomonas fluorescens, Pseudomonas jessenii, Pseudomonas koreensis, Pseudomonas putida, Pseudomonas simiae and Pseudomonas viridiflava species. Reddish or brownish pigmentation was found when Pseudomonas strains were inoculated in wounds on leaves of Iceberg and Trocadero lettuce and escarole chicory throughout cold storage. Bovine lactoferrin (BLF) and its hydrolysates (LFHs) produced by pepsin, papain and rennin, were assayed in vitro against four Pseudomonas spp. strains selected for their heavy spoiling ability. As the pepsin-LFH showed the strongest antimicrobial effect, subsequent experiments were carried out using the peptide lactoferricin B (LfcinB), well known to be responsible for its antimicrobial activity. LfcinB significantly reduced (P ≤ 0.05) spoilage by a mean of 36% caused by three out of four inoculated spoiler pseudomonads on RTE lettuce leaves after six days of cold storage. The reduction in the extent of spoilage was unrelated to viable cell density in the inoculated wounds. This is the first paper providing direct evidence regarding the application of an antimicrobial peptide to control microbial spoilage affecting RTE leafy vegetables during cold storage. PMID:26453993

  6. Spoilage characteristics of traditionally packaged ground beef with added lactic acid bacteria displayed at abusive temperatures.

    PubMed

    Hoyle Parks, A R; Brashears, M M; Woerner, W D; Martin, J N; Thompson, L D; Brooks, J C

    2012-02-01

    Growth of pathogenic organisms such as Escherichia coli O157:H7 and Salmonella spp. can be inhibited in ground beef through the addition of certain lactic acid-producing bacteria (LAB; Lactobacillus acidophilus NP51, Lactobacillus crispatus NP35, Pediococcus acidilactici, and Lactococcus lactis ssp. lactis). This study evaluated the effects of LAB inclusion on the organoleptic and biochemical properties typically associated with spoilage in traditionally packaged ground beef displayed at abusive (10°C) temperatures for 36 h. Trained and untrained panelist evaluations of lean color and off-odor, as well as instrumental color analyses, did not indicate an effect on spoilage traits due to LAB utilization (P > 0.05). However, display length affected each variable independently and was indicative of decreased stability and acceptability as display time (h) increased (P < 0.05). Thiobarbituric acid values were decreased for ground beef with added LAB (P < 0.05), but likely can be related to bacterial degradation of lipid oxidation by-products because no reduction in organoleptic traits due to oxidation was noted between treatments. Overall, LAB did not adversely influence the spoilage characteristics of traditionally packaged ground beef displayed at abusive temperatures for up to 36 h. Furthermore, biochemical and sensory indicators of spoilage were present for all treatments at the conclusion of display. Therefore, LAB can be added to ground beef in traditional packaging as a processing intervention without masking or delaying the expected spoilage characteristics.

  7. Efficacy of lactoferricin B in controlling ready-to-eat vegetable spoilage caused by Pseudomonas spp.

    PubMed

    Federico, Baruzzi; Pinto, Loris; Quintieri, Laura; Carito, Antonia; Calabrese, Nicola; Caputo, Leonardo

    2015-12-23

    The microbial content of plant tissues has been reported to cause the spoilage of ca. 30% of chlorine-disinfected fresh vegetables during cold storage. The aim of this work was to evaluate the efficacy of antimicrobial peptides in controlling microbial vegetable spoilage under cold storage conditions. A total of 48 bacterial isolates were collected from ready-to-eat (RTE) vegetables and identified as belonging to Acinetobacter calcoaceticus, Aeromonas media, Pseudomonas cichorii, Pseudomonas fluorescens, Pseudomonas jessenii, Pseudomonas koreensis, Pseudomonas putida, Pseudomonas simiae and Pseudomonas viridiflava species. Reddish or brownish pigmentation was found when Pseudomonas strains were inoculated in wounds on leaves of Iceberg and Trocadero lettuce and escarole chicory throughout cold storage. Bovine lactoferrin (BLF) and its hydrolysates (LFHs) produced by pepsin, papain and rennin, were assayed in vitro against four Pseudomonas spp. strains selected for their heavy spoiling ability. As the pepsin-LFH showed the strongest antimicrobial effect, subsequent experiments were carried out using the peptide lactoferricin B (LfcinB), well known to be responsible for its antimicrobial activity. LfcinB significantly reduced (P ≤ 0.05) spoilage by a mean of 36% caused by three out of four inoculated spoiler pseudomonads on RTE lettuce leaves after six days of cold storage. The reduction in the extent of spoilage was unrelated to viable cell density in the inoculated wounds. This is the first paper providing direct evidence regarding the application of an antimicrobial peptide to control microbial spoilage affecting RTE leafy vegetables during cold storage.

  8. Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes.

    PubMed

    Dabadé, D Sylvain; Azokpota, Paulin; Nout, M J Robert; Hounhouigan, D Joseph; Zwietering, Marcel H; den Besten, Heidy M W

    2015-10-01

    The spoilage activity of Pseudomonas psychrophila and Carnobacterium maltaromaticum, two tropical shrimp (Penaeus notialis) spoilage organisms, was assessed in cooked shrimps stored at 0 to 28 °C. Microbiological, chemical and sensory analyses were performed during storage. P. psychrophila had a higher growth rate and showed a higher spoilage activity at temperatures from 0 to 15 °C, while at 28 °C, C. maltaromaticum had a higher growth rate. The spoilage activity of P. psychrophila was found to be higher in cooked shrimp than in fresh shrimp. Observed shelf-life data of shrimps stored at constant temperatures were used to validate a previously developed model that predicts tropical shrimp shelf-life at constant storage temperatures. Models predicting the growth of the spoilage organisms as a function of temperature were constructed. The validation of these models under dynamic storage temperatures simulating temperature fluctuation in the shrimp supply chain showed that they can be used to predict the shelf-life of cooked and fresh tropical shrimps.

  9. Development of a food spoilage indicator for monitoring freshness of skinless chicken breast.

    PubMed

    Rukchon, Chompoonoot; Nopwinyuwong, Atchareeya; Trevanich, Sudsai; Jinkarn, Tunyarut; Suppakul, Panuwat

    2014-12-01

    A colorimetric mixed-pH dye-based indicator with potential for the development of intelligent packaging, as a "chemical barcode" for real-time monitoring of skinless chicken breast spoilage, is described. Also investigated was the relationship between the numbers of microorganisms and the amount of volatile compounds. This on-package indicator contains two groups of pH-sensitive dyes, one of which is a mixture of bromothymol blue and methyl red, while the other is a mixture of bromothymol blue, bromocresol green and phenol red. Carbon dioxide (CO2) was used as a spoilage metabolite because the degree of spoilage was related to the amount of increased CO2, and which was more than the level of total volatile basic nitrogen (TVB-N) during the storage period. Characteristics of the two groups of indicator solutions were studied, as well as their response to CO2. A kinetic approach was used to correlate the response of the indicator label to the changes in skinless chicken breast spoilage. Color changes, in terms of total color difference of a mixed-pH dye-based indicator, correlated well with CO2 levels of skinless chicken breast. Trials on skinless chicken breast samples have verified that the indicator response correlates with microbial growth patterns, thus enabling real-time monitoring of spoilage either at various constant temperatures or with temperature fluctuation.

  10. Intercropping Corn with Lablab bean, Velvet Bean, and Scarlet Runner Bean for Forage

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Low crude protein (CP) concentration in corn (Zea mays L.) forage is its major limitation in dairy rations. This experiment was designed to determine if intercropping corn with climbing beans is a viable option to increase CP concentration in forage rather than purchasing costly CP supplements for ...

  11. Protein Quality of Irradiated Brazilian Beans

    NASA Astrophysics Data System (ADS)

    Delincée, Henry; Villavicencio, Anna-Lucia C. H.; Mancini-Filho, Jorge

    1998-06-01

    Beans are a major source of dietary protein in Brazil. However, high losses due to insect infestation occur after each harvest. To combat these losses, radiation processing of beans offers promise as an alternative to chemical treatment, provided the nutritional quality of beans is not impaired by the radiation treatment. Conflicting results have been published about the effect of radiation on the biological value of legume proteins. Therefore, two varieties of Brazilian beans were studied: 1) Phaseolus vulgaris L., var. carioca and 2) Vigna unguiculata (L.) Walp, var. macaçar. The beans were irradiated with doses of 0, 0.5, 1.0, 2.5, 5.0 and 10 kGy. Since irradiated beans will be consumed after appropriate storage, the beans under study were stored for 6 months at ambient temperature. Protein quality was measured by a biological assay employing the nitrogen balance approach in weanling rats. The animals were fed with optimally cooked beans, which were the only source of protein (˜10%). Nitrogen contents of legumes, diets, animal urine and faeces were determined by Kjeldahl analysis. The indices for apparent protein quality: net protein utilisation, digestibility and biological value were not influenced by irradiation. Thus, radiation treatment of Brazilian beans offers considerable promise as an effective insect disinfection process, without impairing the biological quality of the valuable bean protein.

  12. Introduction to the Microbiological Spoilage of Foods and Beverages

    NASA Astrophysics Data System (ADS)

    Sperber, William H.

    Though direct evidence of ancient food-handling practices is difficult to obtain and examine, it seems safe to assume that over the span of several million years, prehistoric humans struggled to maintain an adequate food supply. Their daily food needed to be hunted or harvested and consumed before it spoiled and became unfit to eat. Freshly killed animals, for example, could not have been kept for very long periods of time. Moreover, many early humans were nomadic, continually searching for food. We can imagine that, with an unreliable food supply, their lives must have often been literally "feast or famine." Yet, our ancestors gradually learned by accident, or by trial and error, simple techniques that could extend the storage time of their food (Block, 1991). Their brain capacity was similar to that of modern humans; therefore, some of them were likely early scientists and technologists. They would have learned that primitive cereal grains, nuts and berries, etc. could be stored in covered vessels to keep them dry and safer from mold spoilage. Animal products could be kept in cool places or dried and smoked over a fire, as the controlled use of fire by humans is thought to have begun about 400,000 years ago. Quite likely, naturally desiccated or fermented foods were also noticed and produced routinely to provide a more stable supply of edible food. Along with the development of agricultural practices for crop and animal production, the "simple" food-handling practices developed during the relatively countless millennia of prehistory paved the way for human civilizations.

  13. Total polyphenols and bioactivity of seeds and sprouts in several legumes.

    PubMed

    Chon, Sang-Uk

    2013-01-01

    Seeds and sprouts from legume crop plants have received attention as functional foods, because of their nutritive values including amino acid, fiber, trace elements, vitamins, flavonoids, and phenolic acids. Consumption of seeds and sprouts has become increasingly popular among people interested in improving and maintaining their health status by changing dietary habits. The seeds and sprouts are excellent examples of functional food defined as lowering the risk of various diseases and/or exerting health promoting effects in addition to its nutritive value. Phenolic compounds are considered as secondary metabolites that are synthesized by plants during normal development and in response to stress conditions, and the compounds occur ubiquitously in plants as the diversified group of phytochemicals derived from phenylalanine and tyrosine. Plant phenolics include simple phenols, phenolic acids, coumarins, flavonoids, stilbenes, hydrolyzable and condensed tannins, lignans, and lignins. In plant, phenolics may act as phytoalexins, antifeedants, attractants for pollinators, contributors to the plant pigmentation, antioxidants, and protective agents against UV light, among others. In food, phenolics may contribute to the bitterness, astringency, color, flavor, odor, and oxidative stability of products. In addition, health-protecting capacity of some and antinutritional properties of other plant phenolics are of great importance to producers, processors and consumers. Several researches were conducted to compare the content of phenolics and flavonoids, antioxidant activity and antioxidant enzyme activity from seeds and sprouts of legume plants. Total phenolics (TP) content and total flavonoids (TF) level were highest in soybean sprout extracts, followed by cowpea and mungbean sprout extracts (p < 0.05). DPPH (1, 1-diphenyl-2-picryl hydrazyl radical) free radical scavenging activity was higher in cowpea or mungbean sprouts than in soybean sprouts. Among antioxidant enzymes

  14. Effect of NaCl treatments on glucosinolate metabolism in broccoli sprouts.

    PubMed

    Guo, Rong-fang; Yuan, Gao-feng; Wang, Qiao-mei

    2013-02-01

    To understand the regulation mechanism of NaCl on glucosinolate metabolism in broccoli sprouts, the germination rate, fresh weight, contents of glucosinolates and sulforaphane, as well as myrosinase activity of broccoli sprouts germinated under 0, 20, 40, 60, 80, and 100 mmol/L of NaCl were investigated in our experiment. The results showed that glucoerucin, glucobrassicin, and 4-hydroxy glucobrassicin in 7-d-old broccoli sprouts were significantly enhanced and the activity of myrosinase was inhibited by 100 mmol/L of NaCl. However, the total glucosinolate content in 7-d-old broccoli sprouts was markedly decreased although the fresh weight was significantly increased after treatment with NaCl at relatively low concentrations (20, 40, and 60 mmol/L). NaCl treatment at the concentration of 60 mmol/L for 5 d maintained higher biomass and comparatively higher content of glucosinolates in sprouts of broccoli with decreased myrosinase activity. A relatively high level of NaCl treatment (100 mmol/L) significantly increased the content of sulforaphane in 7-d-old broccoli sprouts compared with the control. These results indicate that broccoli sprouts grown under a suitable concentration of NaCl could be desirable for human nutrition.

  15. Effect of salinity stress on phenolic compounds and carotenoids in buckwheat (Fagopyrum esculentum M.) sprout.

    PubMed

    Lim, Jeong-Ho; Park, Kee-Jai; Kim, Bum-Keun; Jeong, Jin-Woong; Kim, Hyun-Jin

    2012-12-01

    The effect of salinity stress on the nutritional quality of buckwheat sprouts cultivated for 1, 3, 5, and 7d was investigated by analysis of the antioxidant activity and levels of phenolic compounds and carotenoids. Treatment with various concentrations of NaCl (10, 50, 100, and 200mM) resulted in an increase in the amount of phenolic compounds and carotenoids in the sprouts compared with the control (0mM). The phenolic contents of sprouts treated with 10, 50, and 100mM after 7d of cultivation were 57%, 121%, and 153%, respectively, higher than that of the control (0mM NaCl). Moreover, the accumulation of phenolic compounds was primarily caused by an increase in the levels of 4 compounds: isoorientin, orientin, rutin, and vitexin. The carotenoid content of sprouts treated with 50 and 100mM NaCl was twice higher than that of the control. In addition, the antioxidant activity of ethanol extracts of the sprouts was increased by NaCl treatment. Although the growth rate of sprouts decreased with >50mM NaCl, these results suggest that treatment of an appropriate concentration of NaCl improves the nutritional quality of sprouts, including the level of phenolic compounds, carotenoids, and antioxidant activity.

  16. Blocking CLEC14A-MMRN2 binding inhibits sprouting angiogenesis and tumour growth

    PubMed Central

    PJ, Noy; P, Lodhia; K, Khan; X, Zhuang; DG, Ward; AR, Verissimo; A, Bacon; R, Bicknell

    2015-01-01

    We previously identified CLEC14A as a tumour endothelial marker. Here we show CLEC14A is a regulator of sprouting angiogenesis in vitro and in vivo. Using a HUVEC spheroid sprouting assay we found CLEC14A to be a regulator of sprout initiation. Analysis of endothelial sprouting in aortic ring and in vivo subcutaneous sponge assays from clec14a+/+ and clec14a−/− mice revealed defects in sprouting angiogenesis in CLEC14A deficient animals. Tumour growth was retarded and vascularity reduced in clec14a−/− mice. Pulldown and co-immunoprecipitation experiments confirmed MMRN2 binds to the extracellular region of CLEC14A. The CLEC14A-MMRN2 interaction was interrogated using mouse monoclonal antibodies. Monoclonal antibodies were screened for their ability to block this interaction. Clone C4 but not C2 blocked CLEC14A-MMRN2 binding. C4 antibody perturbed tube formation and endothelial sprouting in vitro and in vivo, with a similar phenotype to loss of CLEC14A. Significantly, tumour growth was impaired in C4 treated animals and vascular density was also reduced in the C4 treated group. We conclude that CLEC14A-MMRN2 binding has a role in inducing sprouting angiogenesis during tumour growth, that has the potential to be manipulated in future anti-angiogenic therapy design. PMID:25745997

  17. Blocking CLEC14A-MMRN2 binding inhibits sprouting angiogenesis and tumour growth.

    PubMed

    Noy, P J; Lodhia, P; Khan, K; Zhuang, X; Ward, D G; Verissimo, A R; Bacon, A; Bicknell, R

    2015-11-19

    We previously identified CLEC14A as a tumour endothelial marker. Here we show that CLEC14A is a regulator of sprouting angiogenesis in vitro and in vivo. Using a human umbilical vein endothelial cell spheroid-sprouting assay, we found CLEC14A to be a regulator of sprout initiation. Analysis of endothelial sprouting in aortic ring and in vivo subcutaneous sponge assays from clec14a(+/+) and clec14a(-/-) mice revealed defects in sprouting angiogenesis in CLEC14A-deficient animals. Tumour growth was retarded and vascularity reduced in clec14a(-/-) mice. Pull-down and co-immunoprecipitation experiments confirmed that MMRN2 binds to the extracellular region of CLEC14A. The CLEC14A-MMRN2 interaction was interrogated using mouse monoclonal antibodies. Monoclonal antibodies were screened for their ability to block this interaction. Clone C4, but not C2, blocked CLEC14A-MMRN2 binding. C4 antibody perturbed tube formation and endothelial sprouting in vitro and in vivo, with a similar phenotype to loss of CLEC14A. Significantly, tumour growth was impaired in C4-treated animals and vascular density was also reduced in the C4-treated group. We conclude that CLEC14A-MMRN2 binding has a role in inducing sprouting angiogenesis during tumour growth, which has the potential to be manipulated in future antiangiogenic therapy design. PMID:25745997

  18. Isoflavone content and composition in chickpea (Cicer arietinum L.) sprouts germinated under different conditions.

    PubMed

    Gao, Yue; Yao, Yang; Zhu, Yingying; Ren, Guixing

    2015-03-18

    The influence of different germination conditions on isoflavone contents in chickpea sprouts was investigated in this study. Chickpea sprouts were germinated under different experimental conditions, including germination in the dark (GD), in the light (GL), under ethanol stress (GE), or under salt stress (GS) in the dark. The results demonstrated that the isoflavone contents in chickpea sprouts germinated with these various conditions significantly increased (p<0.05) compared to those in untreated chickpea seeds. The maximum amount of total isoflavones was obtained from chickpea sprouts in the GL group on day 8. The contents of formononetin and biochanin A in this group were 154 and 130 times higher, respectively, than in untreated seeds and 1.2 times higher than in sprouts in the GD group. Moreover, the isoflavone contents of chickpea sprouts in the GE and GS groups were also higher (p<0.05) than those in the GD group. A solution of 3% ethanol and 0.03 mol/L salt seemed to be the most optimal for isoflavone production among the solutions selected for this study. Most of the isoflavone contents significantly increased (p<0.05), especially formononetin and biochanin A, while the genistein content decreased with germination. Ononin, pseudobaptigenin, and glycitein glucoside acetylated were only detected in germinated chickpeas. This finding could expand the potential for the development of chickpea sprouts as a functional food.

  19. Effect of sprouting and light cycle on antioxidant activity of Brassica oleracea varieties.

    PubMed

    Vale, Ana Paula; Cidade, Honorina; Pinto, Madalena; Oliveira, M Beatriz P P

    2014-12-15

    The antioxidant activity of sprouts from four Brassica oleracea varieties was evaluated using "in vitro" methods (total phenolic and flavonoid content; radical scavenging assays: DPPH, hydroxyl and peroxyl; and Ferrous Ion-chelating Ability Assay). Light cycles and sprouting influenced the potential antioxidant activity of sprouts and significant differences were observed between varieties. Generally, antioxidant activity decreased with sprouting and increased in the presence of light, whose discriminant effect was highly significant (P<0.001). Red cabbage sprouts produced under light cycles showed the highest antioxidant activity (57.11 μg mL(-1) Ferrous Ion-chelating Ability, 221.46 μg mL(-1) Hydroxyl radical scavenging, 279.02 μg mL(-1) Peroxyl radical scavenging). Among the traditional Portuguese brassica varieties, Penca cabbage sprouts produced under light presented higher antioxidant capacity, and also higher phenolic and flavonoid content (54.04 mg GAEg(-1) d.w. extract and 21.33 QEg(-1) d.w. extract, respectively) than Galega kale. The phenolic content of Brassica sprouts had a significant contribution to the antioxidant capacity.

  20. Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Recent evidence suggests that Lactobacillus buchneri may play an important role in spoilage-associated secondary fermentation of cucumbers. Lactic acid degradation during fermented cucumber spoilage is influenced by sodium chloride (NaCl) concentration, pH, and presence of oxygen. Objectives were to...

  1. Microbial community analysis of food-spoilage bacteria in commercial custard creams using culture-dependent and independent methods.

    PubMed

    Arakawa, K; Kawai, Y; Iioka, H; Tanioka, M; Nishimura, J; Kitazawa, H; Tsurumi, K; Saito, T

    2008-08-01

    Custard cream is made from highly nutritive raw materials such as milk and sugar and is easily spoiled by the multiplication of specific microbial contaminants or residents. However, this spoilage microbial community has not been studied. We determined the spoilage microbiota in commercial custard creams using culture-dependent and independent methods. Using the culture-dependent analysis with various agar media, 185 bacterial colonies and 43 eukaryal colonies were isolated from 7 commercial custard cream products. All bacterial isolates were morphologically, physiologically, and genetically identified as bacilli, staphylococci, lactic acid bacteria, and psychrotrophic gram-negative rods. Using culture-independent molecular analysis, the PCR-denaturing gradient gel electrophoresis technique, spoilage of the commercial custard creams was found to be caused by bacilli, staphylococci, lactic acid bacteria, psychrotrophic gram-negative rods, Anoxybacillus sp., Caurobacter sp., and Streptococcus sp. bacteria. The detected spoilage bacteria were the same species as previously detected in spoiled milk products and shown in other reports, suggesting that spoilage bacteria in a raw material easily grow in processed foods made from milk. We determined the spoilage microbial communities in commercial custard creams, and these are the first data concerning spoilage microbiota in nonfermented processed foods using a culture-independent analysis. Our study will be useful for the manufacture and safe preservation of dairy products because the first step toward safe food preservation by food manufacturers is to understand the spoilage microbiota in a target food to select optimal preservatives and to reduce the use of food additives.

  2. Molecular comparisons for identification of food spoilage yeasts and prediction of species that may develop in different food products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Spoilage of foods and beverages by yeasts is often characterized by objectionable odors, appearance, taste, texture or build-up of gas in packaging containers, resulting in loss of the product. Seldom is human health compromised by products spoiled by yeasts even though some spoilage is caused by sp...

  3. Reduction of spoilage of chilled vacuum-packed lamb by psychrotolerant clostridia.

    PubMed

    Adam, Katharine H; Flint, Steve H; Brightwell, Gale

    2013-02-01

    Methods for the reduction of spoilage, of lamb, by psychrotolerant clostridia were investigated including exposure to air, hot and cold water spray washing and tyndallisation. Initially vegetative cells of psychrotolerant clostridia associated with spoilage of chilled vacuum-packed meat were exposed to aerobic cooked meat medium at room temperature (21 °C) to determine how long they remained viable. Survival of strains varied from 2h to 3 days. Vegetative cells of Clostridium estertheticum subsp. estertheticum survived 7 days at 10 °C with little reduction in viable numbers. This ruled out exposure to air as a practical method for reducing spoilage. Trials were also carried out on chilled vacuum-packed lamb inoculated with spores of Cl. estertheticum subsp. estertheticum. The time until inoculated packs reached the loss of vacuum stage varied from 38 to 53 days. Hot and cold water washing extended the shelf life by 12 to 13 days in comparison to untreated packs. PMID:23040518

  4. Use of an electronic nose for the early detection and differentiation between spoilage fungi.

    PubMed

    Keshri, G; Magan, N; Voysey, P

    1998-11-01

    Six spoilage fungi (four Eurotium species, a Penicillium sp. and Wallemia sebi) were grown as spore lawn surface cultures at 0.95 water activity and 25 degrees C. Prior to and during visible growth (24 and 48, and 72 h), single cultures were enclosed in polyethylene bags, the head space was sampled with an electronic nose unit, consisting of 14 polymer sensors, and the data analysed. There was good replication between volatile patterns of the same species and using principal component, discriminant function and cluster analyses it was possible to differentiate between the agar blanks, three Eurotium spp., the Penicillium sp. and W. sebi during microscopic growth for the first time. This suggests that there is potential for the early detection of the activity of spoilage fungi in general, as well as possible differentiation between related xerophilic spoilage fungi, by detection of the patterns of volatile odours produced using an electronic nose system.

  5. Isolation of a virulent Lactobacillus brevis phage and its application in the control of beer spoilage.

    PubMed

    Deasy, Therese; Mahony, Jennifer; Neve, Horst; Heller, Knut J; van Sinderen, Douwe

    2011-12-01

    Beer quality can be compromised by the growth of certain lactobacilli, in particular Lactobacillus brevis and Lactobacillus plantarum, and various strategies have been used to control such bacterial spoilage. Biocontrol by means of bacteriophage is a reemerging approach for the suppression of spoilage bacteria in food and beverage matrices. A virulent phage capable of infecting L. brevis beer-spoilage strains was isolated and morphologically assessed by electron microscopy. The myophage SA-C12 was shown to be stable in beer and capable of controlling the growth of its host, L. brevis strain 56, in commercial beer. The results of this study indicate that bacteriophage-based treatments may be used as an alternative and natural strategy for the control of bacterial contamination of beer. PMID:22186058

  6. Vegetable product containing caseinomacropeptide and germinated seed and sprouts.

    PubMed

    Karakaya, Sibel; El, Sedef Nehir; Simsek, Sebnem; Buyukkestelli, Hulya Ilyasoglu

    2016-01-01

    In this study vegetable product containing germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey is produced. Three different forms of vegetable product namely puree (VP), freeze-dried (FD) and drum-dried (DD) are produced. Freeze-dried and DD forms are produced to diversify forms of utilization and to improve functionality such as increased shelf life and decreased storage space. Their beneficial effects on health are determined using in vitro methods. All forms displayed antioxidant activities against DPPH radical and oxygen radical, α-amylase inhibitory activities, bile acid binding capacities, and angiotension converting enzyme (ACE) inhibitory activities. Freeze-dried product exhibited the strongest inhibition on α-amylase and ACE with the IC50 value 0.09 μM total phenolic and 0.82 mg protein/g sample, respectively when evaluated on the basis of serving size. PMID:26788011

  7. Accessing spoilage features of osmotolerant yeasts identified from kiwifruit plantation and processing environment in Shaanxi, China.

    PubMed

    Niu, Chen; Yuan, Yahong; Hu, Zhongqiu; Wang, Zhouli; Liu, Bin; Wang, Huxuan; Yue, Tianli

    2016-09-01

    Osmotolerant yeasts originating from kiwifruit industrial chain can result in spoilage incidences, while little information is available about their species and spoilage features. This work identified possible spoilage osmotolerant yeasts from orchards and a manufacturer (quick-freeze kiwifruit manufacturer) in main producing areas in Shaanxi, China and further characterized their spoilage features. A total of 86 osmotolerant isolates dispersing over 29 species were identified through 26S rDNA sequencing at the D1/D2 domain, among which Hanseniaspora uvarum occurred most frequently and have intimate relationships with kiwifruit. RAPD analysis indicated a high variability of this species from sampling regions. The correlation of genotypes with origins was established except for isolates from Zhouzhi orchards, and the mobility of H. uvarum from orchard to the manufacturer can be speculated and contributed to spoilage sourcing. The manufacturing environment favored the inhabitance of osmotolerant yeasts more than the orchard by giving high positive sample ratio or osmotolerant yeast ratio. The growth curves under various glucose levels were fitted by Grofit R package and the obtained growth parameters indicated phenotypic diversity in the H. uvarum and the rest species. Wickerhamomyces anomalus (OM14) and Candida glabrata (OZ17) were the most glucose tolerant species and availability of high glucose would assist them to produce more gas. The test osmotolerant species were odor altering in kiwifruit concentrate juice. 3-Methyl-1-butanol, phenylethyl alcohol, phenylethyl acetate, 5-hydroxymethylfurfural (5-HMF) and ethyl acetate were the most altered compound identified by GC/MS in the juice. Particularly, W. anomalus produced 4-vinylguaiacol and M. guilliermondii produced 4-ethylguaiacol that would imperil product acceptance. The study determines the target spoilers as well as offering a detailed spoilage features, which will be instructive in implementing preventative

  8. Accessing spoilage features of osmotolerant yeasts identified from kiwifruit plantation and processing environment in Shaanxi, China.

    PubMed

    Niu, Chen; Yuan, Yahong; Hu, Zhongqiu; Wang, Zhouli; Liu, Bin; Wang, Huxuan; Yue, Tianli

    2016-09-01

    Osmotolerant yeasts originating from kiwifruit industrial chain can result in spoilage incidences, while little information is available about their species and spoilage features. This work identified possible spoilage osmotolerant yeasts from orchards and a manufacturer (quick-freeze kiwifruit manufacturer) in main producing areas in Shaanxi, China and further characterized their spoilage features. A total of 86 osmotolerant isolates dispersing over 29 species were identified through 26S rDNA sequencing at the D1/D2 domain, among which Hanseniaspora uvarum occurred most frequently and have intimate relationships with kiwifruit. RAPD analysis indicated a high variability of this species from sampling regions. The correlation of genotypes with origins was established except for isolates from Zhouzhi orchards, and the mobility of H. uvarum from orchard to the manufacturer can be speculated and contributed to spoilage sourcing. The manufacturing environment favored the inhabitance of osmotolerant yeasts more than the orchard by giving high positive sample ratio or osmotolerant yeast ratio. The growth curves under various glucose levels were fitted by Grofit R package and the obtained growth parameters indicated phenotypic diversity in the H. uvarum and the rest species. Wickerhamomyces anomalus (OM14) and Candida glabrata (OZ17) were the most glucose tolerant species and availability of high glucose would assist them to produce more gas. The test osmotolerant species were odor altering in kiwifruit concentrate juice. 3-Methyl-1-butanol, phenylethyl alcohol, phenylethyl acetate, 5-hydroxymethylfurfural (5-HMF) and ethyl acetate were the most altered compound identified by GC/MS in the juice. Particularly, W. anomalus produced 4-vinylguaiacol and M. guilliermondii produced 4-ethylguaiacol that would imperil product acceptance. The study determines the target spoilers as well as offering a detailed spoilage features, which will be instructive in implementing preventative

  9. Decarboxylation of Sorbic Acid by Spoilage Yeasts Is Associated with the PAD1 Gene▿

    PubMed Central

    Stratford, Malcolm; Plumridge, Andrew; Archer, David B.

    2007-01-01

    The spoilage yeast Saccharomyces cerevisiae degraded the food preservative sorbic acid (2,4-hexadienoic acid) to a volatile hydrocarbon, identified by gas chromatography mass spectrometry as 1,3-pentadiene. The gene responsible was identified as PAD1, previously associated with the decarboxylation of the aromatic carboxylic acids cinnamic acid, ferulic acid, and coumaric acid to styrene, 4-vinylguaiacol, and 4-vinylphenol, respectively. The loss of PAD1 resulted in the simultaneous loss of decarboxylation activity against both sorbic and cinnamic acids. Pad1p is therefore an unusual decarboxylase capable of accepting both aromatic and aliphatic carboxylic acids as substrates. All members of the Saccharomyces genus (sensu stricto) were found to decarboxylate both sorbic and cinnamic acids. PAD1 homologues and decarboxylation activity were found also in Candida albicans, Candida dubliniensis, Debaryomyces hansenii, and Pichia anomala. The decarboxylation of sorbic acid was assessed as a possible mechanism of resistance in spoilage yeasts. The decarboxylation of either sorbic or cinnamic acid was not detected for Zygosaccharomyces, Kazachstania (Saccharomyces sensu lato), Zygotorulaspora, or Torulaspora, the genera containing the most notorious spoilage yeasts. Scatter plots showed no correlation between the extent of sorbic acid decarboxylation and resistance to sorbic acid in spoilage yeasts. Inhibitory concentrations of sorbic acid were almost identical for S. cerevisiae wild-type and Δpad1 strains. We concluded that Pad1p-mediated sorbic acid decarboxylation did not constitute a significant mechanism of resistance to weak-acid preservatives by spoilage yeasts, even if the decarboxylation contributed to spoilage through the generation of unpleasant odors. PMID:17766451

  10. Residues of five pesticides in field-treated alfalfa seeds and alfalfa sprouts.

    PubMed

    Archer, T E; Gauer, W O

    1985-08-01

    Residues of five different pesticides applied to alfalfa seed crops were determined in the harvested seeds and in sprouts grown from these seeds. Although seeds are usually used for future production of alfalfa plants, some of these seeds may be sprouted for human food consumption. The pesticides studied--aldicarb (Temik), chlorothalonil (Bravo), chlorpyrifos (Lorsban), methamidophos (Monitor) and propargite (Comite)--were applied at a normal usage rate and at two to three times that rate. Residues on the seeds and sprouts, if any, were insignificant at rates of application.

  11. Reflective Polyethylene Mulch Reduces Mexican Bean Beetle (Coleoptera: Coccinellidae) Densities and Damage in Snap Beans.

    PubMed

    Nottingham, L B; Kuhar, T P

    2016-08-01

    Mexican bean beetle, Epilachna varivestis Mulsant, is a serious pest of snap beans, Phaseolus vulgaris L., in the eastern United States. These beetles are intolerant to direct sunlight, explaining why individuals are typically found on the undersides of leaves and in the lower portion of the plant canopy. We hypothesized that snap beans grown on reflective, agricultural polyethylene (plastic mulch) would have fewer Mexican bean beetles and less injury than those grown on black plastic or bare soil. In 2014 and 2015, beans were seeded into beds of metallized, white, and black plastic, and bare soil, in field plots near Blacksburg, VA. Mexican bean beetle density, feeding injury, predatory arthropods, and snap bean yield were sampled. Reflected light intensity, temperature, and humidity were monitored using data loggers. Pyranometer readings showed that reflected light intensity was highest over metallized plastic and second highest over white plastic; black plastic and bare soil were similarly low. Temperature and humidity were unaffected by treatments. Significant reductions in Mexican bean beetle densities and feeding injury were observed in both metallized and white plastic plots compared to black plastic and bare soil, with metallized plastic having the fewest Mexican bean beetle life stages and injury. Predatory arthropod densities were not reduced by reflective plastic. Metallized plots produced the highest yields, followed by white. The results of this study suggest that growing snap beans on reflective plastic mulch can suppress the incidence and damage of Mexican bean beetle, and increase yield in snap beans. PMID:27341891

  12. Reflective Polyethylene Mulch Reduces Mexican Bean Beetle (Coleoptera: Coccinellidae) Densities and Damage in Snap Beans.

    PubMed

    Nottingham, L B; Kuhar, T P

    2016-08-01

    Mexican bean beetle, Epilachna varivestis Mulsant, is a serious pest of snap beans, Phaseolus vulgaris L., in the eastern United States. These beetles are intolerant to direct sunlight, explaining why individuals are typically found on the undersides of leaves and in the lower portion of the plant canopy. We hypothesized that snap beans grown on reflective, agricultural polyethylene (plastic mulch) would have fewer Mexican bean beetles and less injury than those grown on black plastic or bare soil. In 2014 and 2015, beans were seeded into beds of metallized, white, and black plastic, and bare soil, in field plots near Blacksburg, VA. Mexican bean beetle density, feeding injury, predatory arthropods, and snap bean yield were sampled. Reflected light intensity, temperature, and humidity were monitored using data loggers. Pyranometer readings showed that reflected light intensity was highest over metallized plastic and second highest over white plastic; black plastic and bare soil were similarly low. Temperature and humidity were unaffected by treatments. Significant reductions in Mexican bean beetle densities and feeding injury were observed in both metallized and white plastic plots compared to black plastic and bare soil, with metallized plastic having the fewest Mexican bean beetle life stages and injury. Predatory arthropod densities were not reduced by reflective plastic. Metallized plots produced the highest yields, followed by white. The results of this study suggest that growing snap beans on reflective plastic mulch can suppress the incidence and damage of Mexican bean beetle, and increase yield in snap beans.

  13. Kinetics model development of cocoa bean fermentation

    NASA Astrophysics Data System (ADS)

    Kresnowati, M. T. A. P.; Gunawan, Agus Yodi; Muliyadini, Winny

    2015-12-01

    Although Indonesia is one of the biggest cocoa beans producers in the world, Indonesian cocoa beans are oftenly of low quality and thereby frequently priced low in the world market. In order to improve the quality, adequate post-harvest cocoa processing techniques are required. Fermentation is the vital stage in series of cocoa beans post harvest processing which could improve the quality of cocoa beans, in particular taste, aroma, and colours. During the fermentation process, combination of microbes grow producing metabolites that serve as the precursors for cocoa beans flavour. Microbial composition and thereby their activities will affect the fermentation performance and influence the properties of cocoa beans. The correlation could be reviewed using a kinetic model that includes unstructured microbial growth, substrate utilization and metabolic product formation. The developed kinetic model could be further used to design cocoa bean fermentation process to meet the expected quality. Further the development of kinetic model of cocoa bean fermentation also serve as a good case study of mixed culture solid state fermentation, that has rarely been studied. This paper presents the development of a kinetic model for solid-state cocoa beans fermentation using an empirical approach. Series of lab scale cocoa bean fermentations, either natural fermentations without starter addition or fermentations with mixed yeast and lactic acid bacteria starter addition, were used for model parameters estimation. The results showed that cocoa beans fermentation can be modelled mathematically and the best model included substrate utilization, microbial growth, metabolites production and its transport. Although the developed model still can not explain the dynamics in microbial population, this model can sufficiently explained the observed changes in sugar concentration as well as metabolic products in the cocoa bean pulp.

  14. Cardiac Fibroblasts Support Endothelial Cell Proliferation and Sprout Formation but not the Development of Multicellular Sprouts in a Fibrin Gel Co-Culture Model

    PubMed Central

    Twardowski, Rachel L.; Black, Lauren D.

    2014-01-01

    A primary impediment to cardiac tissue engineering lies in the inability to adequately vascularize the constructs to optimize survival upon implantation. During normal angiogenesis, endothelial cells (ECs) require a support cell to form mature patent lumens and it has been demonstrated that pericytes, vascular smooth muscle cells and mesenchymal stem cells (MSCs) are all able to support the formation of mature vessels. In the heart, cardiac fibroblasts (CFs) provide important electrical and mechanical functions, but to date have not been sufficiently studied for their role in angiogenesis. To study CFs role in angiogenesis, we co-cultured different concentrations of various cell types in fibrin hemispheres with appropriate combinations of their specific media, to determine the optimal conditions for EC growth and sprout formation through DNA analysis, flow cytometry and immunohistology. ECs proliferated best when co-cultured with CFs and analysis of immunohistological images demonstrated that ECs formed the longest and most numerous sprouts with CFs as compared to MSCs. However, ECs were able to produce more multicellular sprouts when in culture with the MSCs. Moreover, these effects were dependent on the ratio of support cell to EC in co-culture. Overall, CFs provide a good support system for EC proliferation and sprout formation; however, MSCs allow for more multicellular sprouts, which is more indicative of the in vivo process. PMID:24435656

  15. Yeasts are essential for cocoa bean fermentation.

    PubMed

    Ho, Van Thi Thuy; Zhao, Jian; Fleet, Graham

    2014-03-17

    Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality. Cocoa bean fermentations were conducted with the addition of 200ppm Natamycin to inhibit the growth of yeasts, and the resultant microbial ecology and metabolism, bean chemistry and chocolate quality were compared with those of normal (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii and Kluyveromyces marxianus, the lactic acid bacteria Lactobacillus plantarum and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in the control fermentation. In fermentations with the presence of Natamycin, the same bacterial species grew but yeast growth was inhibited. Physical and chemical analyses showed that beans fermented without yeasts had increased shell content, lower production of ethanol, higher alcohols and esters throughout fermentation and lesser presence of pyrazines in the roasted product. Quality tests revealed that beans fermented without yeasts were purplish-violet in color and not fully brown, and chocolate prepared from these beans tasted more acid and lacked characteristic chocolate flavor. Beans fermented with yeast growth were fully brown in color and gave chocolate with typical characters which were clearly preferred by sensory panels. Our findings demonstrate that yeast growth and activity were essential for cocoa bean fermentation and the development of chocolate characteristics. PMID:24462702

  16. Yeasts are essential for cocoa bean fermentation.

    PubMed

    Ho, Van Thi Thuy; Zhao, Jian; Fleet, Graham

    2014-03-17

    Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality. Cocoa bean fermentations were conducted with the addition of 200ppm Natamycin to inhibit the growth of yeasts, and the resultant microbial ecology and metabolism, bean chemistry and chocolate quality were compared with those of normal (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii and Kluyveromyces marxianus, the lactic acid bacteria Lactobacillus plantarum and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in the control fermentation. In fermentations with the presence of Natamycin, the same bacterial species grew but yeast growth was inhibited. Physical and chemical analyses showed that beans fermented without yeasts had increased shell content, lower production of ethanol, higher alcohols and esters throughout fermentation and lesser presence of pyrazines in the roasted product. Quality tests revealed that beans fermented without yeasts were purplish-violet in color and not fully brown, and chocolate prepared from these beans tasted more acid and lacked characteristic chocolate flavor. Beans fermented with yeast growth were fully brown in color and gave chocolate with typical characters which were clearly preferred by sensory panels. Our findings demonstrate that yeast growth and activity were essential for cocoa bean fermentation and the development of chocolate characteristics.

  17. Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures.

    PubMed

    Dabadé, D Sylvain; den Besten, Heidy M W; Azokpota, Paulin; Nout, M J Robert; Hounhouigan, D Joseph; Zwietering, Marcel H

    2015-06-01

    Maintaining the freshness of shrimp is a concern to shrimp stakeholders. To improve shrimp quality management, it is of importance to evaluate shrimp spoilage characteristics. Therefore, microbiological, sensory, and chemical changes of naturally contaminated tropical brackish water shrimp (Penaeus notialis) during storage at 28 °C, 7 °C and 0 °C were assessed. H2S-producing bacteria were the dominant group of microorganisms at 28 °C and 7 °C whereas Pseudomonas spp. were dominant at 0 °C. Total volatile basic nitrogen and trimethylamine correlated well (R(2) > 0.90) with the sensory scores. An empirical model to predict the shelf-life of naturally contaminated tropical shrimp as a function of storage temperature was developed. Specific groups of organisms were isolated at the sensory rejection times and assessed for spoilage potential in shrimps of which the endogenous flora was heat inactivated. Isolates capable of producing strong off-odor identified by 16S rRNA sequencing were mainly lactic acid bacteria (LAB) and Enterobacteriaceae at 28 °C or 7 °C and Pseudomonas spp. and LAB at 0 °C. The study contributes to the knowledge about tropical shrimp spoilage and provides a basis for the development of methods and tools to improve shrimp quality management.

  18. Three-Dimensional Characterization of Mechanical Interactions between Endothelial Cells and Extracellular Matrix during Angiogenic Sprouting

    PubMed Central

    Du, Yue; Herath, Sahan C. B.; Wang, Qing-guo; Wang, Dong-an; Asada, H. Harry; Chen, Peter C. Y.

    2016-01-01

    We studied the three-dimensional cell-extracellular matrix interactions of endothelial cells that form multicellular structures called sprouts. We analyzed the data collected in-situ from angiogenic sprouting experiments and identified the differentiated interaction behavior exhibited by the tip and stalk cells. Moreover, our analysis of the tip cell lamellipodia revealed the diversity in their interaction behavior under certain conditions (e.g., when the heading of a sprout is switched approximately between the long-axis direction of two different lamellipodia). This study marks the first time that new characteristics of such interactions have been identified with shape changes in the sprouts and the associated rearrangements of collagen fibers. Clear illustrations of such changes are depicted in three-dimensional views. PMID:26903154

  19. Polyphenol oxidase expression in potato (Solanum tuberosum) tubers inhibited to sprouting by treatment with iodine atmosphere.

    PubMed

    Eolini, Francesco; Hochkoeppler, Alejandro; Credi, Andrea; Rodríguez, Antonio Gonzàlez Vara Y; Poggi, Valeria

    2004-08-01

    Iodine-saturated atmosphere was found to inhibit the sprouting of potato (Solanum tuberosum L.) tubers. The iodine concentration in tuber tissues increased as a function of exposure length, and the onset of inhibition of sprouting was found to depend on tubers genotype. During the time-course of the treatment, the transcription of polyphenol oxidases (EC 1.10.3.1 and EC 1.14.18.1) was undetectable in tuber peel, whereas in bud tissues featured an increase, followed by a decrease occurring simultaneously with the suppression of sprouting. The treatment of tubers with iodine strongly affected the expression of polyphenol oxidases at the transcriptional level. Polyphenol oxidase activity in buds poorly reflected the corresponding level of transcription; similarly, little differences were found among the enzyme isoforms expressed in buds as a function of length of exposure to iodine. These findings suggest that the induction of polyphenol oxidases mRNAs transcription could probe the inhibition of sprouting by iodine.

  20. Trace element water improves the antioxidant activity of buckwheat (Fagopyrum esculentum Moench) sprouts.

    PubMed

    Liu, Chia-Ling; Chen, Yih-Shyuan; Yang, Joan-Hwa; Chiang, Been-Huang; Hsu, Cheng-Kuang

    2007-10-31

    Buckwheat (Fagopyrum esculentum Moench) was grown in trace element water (TEW) (100, 200, 300, 400, and 500 ppm) and deionized water (DIW) to evaluate whether the beneficial effects of trace elements on the antioxidant activity could be accomplished with the supplement of TEW. At 300 ppm, TEW significantly increased the Cu, Zn, Mn, and Fe contents in buckwheat sprout but not the Se content. However, the levels of rutin, isoorientin, vitexin, and isovitexin did not differ between buckwheat sprouts grown in TEW and DIW. The ethanolic extract from buckwheat sprout grown in 300 ppm of TEW showed higher ferrous ion chelating activity and inhibitory activity toward lipid peroxidation than that grown in DIW. The extract in the TEW group also enhanced intracellular superoxide dismutase activity and lowered reactive oxygen species and superoxide anion in the human Hep G2 cell. It was concluded that TEW could increase the antioxidant activities of buckwheat sprouts.

  1. Effect of dietary brussels sprouts with increased selenium content on mammary carcinogenesis in the rat.

    PubMed

    Stoewsand, G S; Anderson, J L; Munson, L; Lisk, D J

    1989-04-01

    Brussels sprouts (Brassica oleracea, L; Jade cross E, hybrid cultivar) were cultivated with inorganic selenium added to the plant growth medium. Sprague-Dawley, female, weanling rats were divided into groups and fed 20% brussels sprouts diets containing either 0.03, 0.58, 1.29, or 6.71 ppm of selenium naturally occurring in the sprouts. These diets were fed 2 weeks before and 2 weeks after a single dose of 7,12-dimethylbenz[a]anthracene (DMBA), and the rats were then placed on a low selenium basal diet for an additional 25 weeks. All brussels sprouts diets reduced the incidence of DMBA-induced mammary carcinogenesis. Increased dietary levels of naturally occurring selenium did not further depress mammary tumorigenesis. The time periods of selenium feeding may have been too brief to observe any additional tumor reductions.

  2. Growth Enhancement of Radish Sprouts Induced by Low Pressure O2 Radio Frequency Discharge Plasma Irradiation

    NASA Astrophysics Data System (ADS)

    Kitazaki, Satoshi; Koga, Kazunori; Shiratani, Masaharu; Hayashi, Nobuya

    2012-01-01

    We studied growth enhancement of radish sprouts (Raphanus sativus L.) induced by low pressure O2 radio frequency (RF) discharge plasma irradiation. The average length of radish sprouts cultivated for 7 days after O2 plasma irradiation is 30-60% greater than that without irradiation. O2 plasma irradiation does not affect seed germination. The experimental results reveal that oxygen related radicals strongly enhance growth, whereas ions and photons do not.

  3. Macronutrients, Phytochemicals, and Antioxidant Activity of Soybean Sprout Germinated with or without Light Exposure.

    PubMed

    Chen, Yeming; Chang, Sam K C

    2015-06-01

    This study examined the macronutrients, phytochemicals, and antioxidant activities of yellow soybean sprout (YSS) and green soybean sprout (GSS) with different germination days. YSS and GSS were obtained by sprouting soybean in darkness or with light exposure at 21 °C. Lipid, protein, carbohydrate, and ash contents were analyzed before and after soybean germination. Phytochemicals (total phenolic compounds, saponin, and isoflavone) were also determined. DPPH, ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) were determined to examine the antioxidant activities of soybean sprout. Results showed YSS had a higher yield than GSS. Based on dry mass composition, 7-d germination of GSS decreased 14% protein, 37% lipid, 22% carbohydrate, and 16% ash, whereas 7-d germination of YSS decreased 6% protein and 47% lipid. Carbohydrate did not change and ash significantly increased for the 7-d germinated YSS. Lipid was greatly metabolized in germination, which explained why the protein relative percentage in dried soybean sprout was higher than that in the corresponding soybean. Total phenolic compounds and saponin (mg/g soybean sprout, dry basis) had the same accumulation trend in soybean sprout with the increases in germination days. Aglycone isoflavones (genistein, glycitein, and daidzein) and daidzin showed an increased trend, whereas malonylgenistin and malonylglycitin showed a decreased trend with germination days for both GSS and YSS. The change in other isoflavones did not show definite trends. GSS had 20% more antioxidant activities than YSS (7-d germinated soybean sprout). The increases in ORAC antioxidant activity suggest eating GSS may be more beneficial than GSS for promoting human health.

  4. Development of Lipophilic Antioxidants and Chloroplasts during the Sprouting of Diverse Triticum spp.

    PubMed

    Ziegler, Jochen U; Flockerzie, Miriam; Longin, C Friedrich H; Würschum, Tobias; Carle, Reinhold; Schweiggert, Ralf M

    2016-02-01

    The influence of sprouting times and illumination conditions on lipophilic antioxidants (carotenoids, tocochromanols, alkylresorcinols, and steryl ferulates), chlorophylls, and α-amylase activity was investigated using four varieties each of bread wheat (Triticum aestivum ssp. aestivum), spelt (T. aestivum ssp. spelta), durum (T. durum), emmer (T. dicoccum), and einkorn (T. monococcum). Carotenoid levels significantly increased during sprouting, particularly, under light exposure. In contrast, concentrations of other lipophilic antioxidants were affected to a lesser extent. Moreover, the quantitative development of lipophilic antioxidants was evidently determined by genotype. On the basis of the levels of carotenoids newly synthesized during sprouting, a chloroplast development index indicated that chloroplast ontogenesis during sprouting occurred at different species-dependent rates. Thermal degradation of carotenoids, tocochromanols, chlorophylls, and α-amylase activity was observed during the drying of sprouts at 40 and 90 °C, while alkylresorcinol and steryl ferulate levels remained unaffected. Wheat sprouts were shown to be potential functional ingredients to increase the nutritional value of cereal products.

  5. Variation of unsaturated fatty acids in soybean sprout of high oleic acid accessions.

    PubMed

    Dhakal, Krishna Hari; Jung, Ki-Hwal; Chae, Jong-Hyun; Shannon, J Grover; Lee, Jeong-Dong

    2014-12-01

    Oleic acid and oleic acid rich foods may have beneficial health effects in humans. Soybeans with high oleic acid (around 80% in seed oil) have been developed. Soybean sprouts are an important vegetable in Korea, Japan and China. The objective of this study was to investigate the variation of unsaturated fatty acids, oleic, linoleic and α-linolenic acids, in sprouts from soybeans with normal and high oleic acid concentration. Twelve soybean accessions with six high oleic acid lines, three parents of high oleic acid lines, and three checks with normal and high oleic acid concentration were used in this study. The unsaturated fatty acid concentration in sprouts from each genotype was similar to the concentration in the ungerminated seed. The oleic acid concentration in the sprouts of high oleic acid lines (up to 80%) was still high (>70%) compared to the ungerminated seed. Thus, high oleic soybean varieties developed for sprout production could add valuable health benefits to sprouts and the individuals who consume this vegetable.

  6. The fungal flora of loganberries in relation to storage and spoilage.

    PubMed

    Davis, R P; Dennis, C

    1977-03-01

    Botrytis cinerea, Cladosporium spp., Penicillium spp., Aureobasidium pullulans, Mucor mucedo, Phoma state of Didymella applanata, Cryptococcus laurentii var. laurentii, C. albidus var. albidus, Candida sake and Sporobolomyces roseus were consistently present on freshly harvested loganberries. Botrytis cinerea was the main spoilage organism with Mucor mucedo of minor importance. The importance of benomyl-resistant strains of B. cinerea is discussed.

  7. Photocatalytic disinfection of spoilage bacteria Pseudomonas fluorescens and Macrococcus caseolyticus by nano-TiO2

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Photocatalytic disinfection of spoilage bacteria gram-negative (G-) P. fluorescens and gram-positive (G+) M. caseolyticus by nano-TiO2 under different experimental conditions and the disinfection mechanism were investigated. The experimental conditions included the initial bacterial populations, nan...

  8. Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration.

    PubMed

    Díaz, P; Garrido, M D; Bañón, S

    2011-02-01

    The spoilage of Sous Vide 'SV' cooked salmon stored under refrigeration was studied. Samples were packaged under vacuum in polyamide-polypropylene pouches, cooked at an oven temperature/time of 80 (°)C/45 min, quickly chilled at 3 (°)C and stored at 2 (°)C for 0, 5 or 10 weeks for catering use. Microbial (aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae), physical-chemical (pH, water activity, TBARS, acidity, L*a*b* color, texture profile analysis and shear force) and sensory (appearance, odor, flavor, texture and overall quality) parameters were determined. SV processing prevented the growth of aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae. There were no relevant changes in pH, water activity, TBARS, CIELab color associated with cooked salmon spoilage. Instrumental texture data were contradictory. Slight decrease in lactic acid levels was found. In contrast, the SV cooked salmon suffered considerable sensory deterioration during its refrigerated storage, consisting of severe losses of cooked salmon odor and flavor, slight rancidity, discoloration associated with white precipitation, and moderates softness, and loss of chewiness and juiciness. No acidification, putrefaction or relevant rancidity was detected. The sensory spoilage preceded microbiological and physical-chemical spoilage, suggesting that microbiological quality alone may overestimate the shelf life of SV cooked salmon. PMID:21364043

  9. Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration.

    PubMed

    Díaz, P; Garrido, M D; Bañón, S

    2011-02-01

    The spoilage of Sous Vide 'SV' cooked salmon stored under refrigeration was studied. Samples were packaged under vacuum in polyamide-polypropylene pouches, cooked at an oven temperature/time of 80 (°)C/45 min, quickly chilled at 3 (°)C and stored at 2 (°)C for 0, 5 or 10 weeks for catering use. Microbial (aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae), physical-chemical (pH, water activity, TBARS, acidity, L*a*b* color, texture profile analysis and shear force) and sensory (appearance, odor, flavor, texture and overall quality) parameters were determined. SV processing prevented the growth of aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae. There were no relevant changes in pH, water activity, TBARS, CIELab color associated with cooked salmon spoilage. Instrumental texture data were contradictory. Slight decrease in lactic acid levels was found. In contrast, the SV cooked salmon suffered considerable sensory deterioration during its refrigerated storage, consisting of severe losses of cooked salmon odor and flavor, slight rancidity, discoloration associated with white precipitation, and moderates softness, and loss of chewiness and juiciness. No acidification, putrefaction or relevant rancidity was detected. The sensory spoilage preceded microbiological and physical-chemical spoilage, suggesting that microbiological quality alone may overestimate the shelf life of SV cooked salmon.

  10. Inactivation of Spoilage Bacteria in Package by Dielectric Barrier Discharge Atmospheric Cold Plasma - Treatment Time Effects

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The objective was to investigate the effect of treatment time of dielectric barrier discharge atmospheric cold plasma (DBD-ACP) on inactivation of spoilage bacteria, Pseudomonas fluorescens and Macrococcus caseolyticus. P. fluorescens and M. caseolyticus were isolated from spoiled chicken carcasses ...

  11. Characterisation of biofilms formed by Lactobacillus plantarum WCFS1 and food spoilage isolates.

    PubMed

    Fernández Ramírez, Mónica D; Smid, Eddy J; Abee, Tjakko; Nierop Groot, Masja N

    2015-08-17

    Lactobacillus plantarum has been associated with food spoilage in a wide range of products and the biofilm growth mode has been implicated as a possible source of contamination. In this study we analysed the biofilm forming capacity of L. plantarum WCFS1 and six food spoilage isolates. Biofilm formation as quantified by crystal violet staining and colony forming units was largely affected by the medium composition, growth temperature and maturation time and by strain specific features. All strains showed highest biofilm formation in Brain Heart Infusion medium supplemented with manganese and glucose. For L. plantarum biofilms the crystal violet (CV) assay, that is routinely used to quantify total biofilm formation, correlates poorly with the number of culturable cells in the biofilm. This can in part be explained by cell death and lysis resulting in CV stainable material, conceivably extracellular DNA (eDNA), contributing to the extracellular matrix. The strain to strain variation may in part be explained by differences in levels of eDNA, likely as result of differences in lysis behaviour. In line with this, biofilms of all strains tested, except for one spoilage isolate, were sensitive to DNase treatment. In addition, biofilms were highly sensitive to treatment with Proteinase K suggesting a role for proteins and/or proteinaceous material in surface colonisation. This study shows the impact of a range of environmental factors and enzyme treatments on biofilm formation capacity for selected L. plantarum isolates associated with food spoilage, and may provide clues for disinfection strategies in food industry.

  12. Development of a novel colorimetric indicator label for monitoring freshness of intermediate-moisture dessert spoilage.

    PubMed

    Nopwinyuwong, Atchareeya; Trevanich, Sudsai; Suppakul, Panuwat

    2010-05-15

    A colorimetric mixed pH dye-based indicator with potential for the development of intelligent packaging, as a "chemical barcode" for real-time monitoring of intermediate-moisture dessert spoilage, is described. This on-package indicator contains mixed pH-sensitive dyes, bromothymol blue and methyl red, that respond through visible color change to carbon dioxide (CO(2)) as a spoilage metabolite. Both indicator solution and indicator label characteristics were studied, as well as their response to CO(2). A kinetic approach was used to correlate the response of the indicator label to the changes in intermediate-moisture dessert spoilage. Color changes, in terms of total color difference of a mixed pH dye-based indicator, correlated well with CO(2) levels of intermediate-moisture dessert. Trials on golden drop have verified that the indicator response correlates with microbial growth patterns in dessert samples, thus enabling the real-time monitoring of spoilage either at various constant temperatures or with temperature fluctuation.

  13. Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Commercial cucumber fermentations are typically carried out in 40000 L fermentation tanks. A secondary fermentation can occur after sugars are consumed that results in the formation of acetic, propionic, and butyric acids, concomitantly with the loss of lactic acid and an increase in pH. Spoilage fe...

  14. Bean Samples The Ocean of Storms

    NASA Technical Reports Server (NTRS)

    1969-01-01

    Astronaut Alan L. Bean, Lunar Module pilot for the Apollo 12 lunar landing mission, holds a Special Environmental Sample Container filled with lunar soil collected during the extravehicular activity (EVA) in which Astronauts Charles Conrad Jr., commander, and Bean participated. Connrad, who took this picture, is reflected in the helmet visor of the Lunar Module pilot.

  15. Astronaut Alan Bean shaves while aboard Skylab

    NASA Technical Reports Server (NTRS)

    1973-01-01

    Astronaut Alan L. Bean, Skylab 3 commander, uses battery powered shaver while in the crew quarters of the Skylab space station's Orbital Workshop (OWS) crew quarters. This photograph was taken with a 35mm Nikon camera held by one of Bean's fellow crewmen during the 56.5 day second manned Skylab mission in Earth orbit.

  16. Registration of ‘Samurai’ Otebo Bean

    Technology Transfer Automated Retrieval System (TEKTRAN)

    ‘Samurai’ otebo bean (Phaseolus vulgaris L.) (Reg. no. CV- , PI ), developed by Michigan State University AgBioResearch was released in 2015 as an upright, full-season cultivar with virus [caused by Bean common mosaic virus (BCMV)] resistance and high-yield potential. Samurai was developed using ped...

  17. Extraction and analysis of coffee bean allergens.

    PubMed

    Lehrer, S B; Karr, R M; Salvaggio, J E

    1978-05-01

    Workers in the coffee industry can develop occupational allergic disease upon exposure to dust associated with coffee manufacturing. Since controversy exists as to the source or chemical nature of these allergens, the mouse model of reaginic antibody production was used to assess the potential sources of allergens in samples obtained from a local coffee manufacturing plant. Mice were immunized with extracts of coffee dust and beans and the resulting reaginic antibody response determined by the passive cutaneous anaphylaxis reaction. Cross-reacting allergens were detected in samples of coffee dust, cleaner can debris and green coffee beans, but not in chaff or roasted coffee beans. None of the allergens detected in coffee samples cross-reacted with extract of castor beans, although these extracts contained the potent castor bean allergen. Green coffee bean allergens partially purified by gel filtration were heterogeneous with respect to molecular size, although quite similar in their reactivity with reaginic antiserum. These results suggest that the green coffee bean is the major source of allergen in coffee manufacturing plants. This allergen is heterogeneous with respect to size and heat lability, and is immunochemically different from the castor bean allergen.

  18. Analysis and discrimination of grape spoilage via volatiles: a comparison between long optical path Fourier-transform-infrared spectroscopy and sensor arrays.

    PubMed

    Dong, D; Zheng, W; Wang, W; Zhao, X; Jiao, L; Zhao, C

    2014-10-01

    Fruits release specific volatiles as vapors during spoilage that can provide information about the spoilage stages of fruits. We used long optical path Fourier Transform Infrared Spectroscopy (FTIR) and sensor arrays comprising carbon dioxide and ethanol sensors to study the grape spoilage process synchronously. The results revealed that specific volatiles, such as carbon dioxide, ethanol and esters, are released from grapes during spoilage. The presence and concentrations of these compounds gradually change with storage time. Through chemometric analysis, the infrared spectra of volatiles from different spoilage stages of grapes were successfully classified. As a simple form of instrumentation, the sensor arrays also have the ability to discriminate whether the grapes have decayed. We established a Soft Independent Modeling of Class Analogy (SIMCA) model to classify the grape samples into different spoilage stages, and the model according to different quantities of grapes is also discussed. This study demonstrates that it is possible to characterize grape spoilage by analyzing the released volatiles.

  19. Microbial spoilage of date rutab collected from the markets of Al-Hofuf city in the Kingdom of Saudi Arabia.

    PubMed

    Hamad, Siddig Hussein

    2008-07-01

    Microbial spoilage was monitored in 520 samples of dates in the rutab stage purchased from retail outlets in Al-Hofuf City, Saudi Arabia, and incubated in the laboratory under different conditions. No spoilage was observed in 130 samples incubated in open containers at 5 or 30 degrees C for up to 60 days. Spoilage occurred in 42 of 130 samples incubated in covered containers at 5 degrees C after about 80 days and was caused mainly by Penicillium spp. and Cladosporium spp. Mixed populations of lactic acid bacteria, yeasts, and molds were mostly responsible for spoilage in about 10 to 14 days of the 130 samples incubated in covered containers at 30 degrees C. The dominant spoilage organisms under these conditions were Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus fructivorans, Lactobacillus collinoides, Lactobacillus salivarius, Zygosaccharomyces mellis or Zygosaccharomyces rouxii, Candida sphaerica, Candida rugosa, Candida colliculosa, Candida pelliculosa, Candida famata, Pichia anomala, Aspergillus niger, and Penicillium spp. Although some variations among date cultivars in susceptibility to microbial spoilage were observed, moisture content and storage temperature were the most critical factors affecting spoilage.

  20. Proteases of germinating winged-bean (Psophocarpus tetragonolobus) seeds: purification and characterization of an acidic protease.

    PubMed

    Usha, R; Singh, M

    1996-01-15

    Two major classes of protease are shown to occur in germinating winged-bean (Psophocarpus tetragonolobus) seeds, by assaying extracts at pH 8.0 and pH 5.1 with [14C]gelatin as substrate. At pH 8.0, the activity profile of the enzyme shows a steady rise throughout the period of germination, whereas the activity at the acidic pH is very low up to day 5 and then increases sharply reaching a peak on day 11, followed by an equally sharp decline. The winged-bean acidic protease (WbAP) has been purified to apparent homogeneity, as attested by a single protein band on both PAGE and SDS/PAGE. WbAP is a monomeric enzyme with a molecular mass of 35 kDa and a pH optimum of 6.0. It is a thiol protease that does not belong to the papain family and it has tightly bound Ca2+ as shown by 45Ca(2+)-exchange studies. Besides gelatin and casein, it hydrolyses a 29 kDa winged-bean protein, indicating a prospective physiological role for it in storage-protein mobilization. Immunoblot analysis shows that it occurs only in the seeds and sprouting tubers of this plant and also that it is synthesized in developing seeds just before desiccation. It appears that the newly synthesized enzyme is inactive, and activation takes place around day 6 of germination. However, neither the mechanism of activation nor the signal that triggers it is clearly understood.

  1. Spoilage and safety characteristics of ground beef treated with lactic acid bacteria.

    PubMed

    Hoyle, A R; Brooks, J C; Thompson, L D; Palmore, W; Stephens, T P; Brashears, M M

    2009-11-01

    Lactic acid bacteria (LAB) can decrease numbers of Escherichia coli O157:H7 and Salmonella in ground beef during storage. Two dose-titration studies were conducted in ground beef to determine dose levels of LAB needed to inhibit the pathogens. A second study evaluated whether LAB masked changes typically associated with the spoilage of ground beef displayed under refrigerated (0 degrees C) or abusive (10 degrees C) temperatures packaged in both traditional overwrap (TOP) and modified atmosphere packaging (MAP; 80% O(2)-20% CO(2)). Microbial analyses were conducted to determine spoilage endpoints and pathogen reduction. In the dose-titration study, Salmonella was reduced by 3 log cycles at all doses (10(6), 10(7), and 10(8) LAB per g) after 3 days of storage and was eliminated after 5 days of storage. E. coli O157:H7 was reduced by 2 log cycles at all dosages after 3 days of storage and by 3 log cycles after 5 days of storage. In the spoilage studies, as expected, total aerobic plate counts and LAB populations in LAB-inoculated samples were higher than the controls initially, but the counts were similar near the end of the study. While total spoilage bacteria generally increased over time, very few differences existed between treatments stored at 0 degrees C and 10 degrees C in coliforms, Brochothrix thermosphacta, yeasts and molds, and Pseudomonas spp. counts for both the TOP and MAP samples. We conclude that LAB could potentially be added to ground beef in TOP and MAP as a processing intervention for E. coli O157:H7 and Salmonella without masking microbial spoilage characteristics. PMID:19903389

  2. 7 CFR 457.150 - Dry bean crop insurance provisions.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... seed company, containing at a minimum: (a) The contract seed bean producer's promise to plant and grow... knifing. Severance of the bean plant from the ground, including the pods and beans, and placing them into... 7 Agriculture 6 2013-01-01 2013-01-01 false Dry bean crop insurance provisions. 457.150...

  3. 7 CFR 457.150 - Dry bean crop insurance provisions.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... seed company, containing at a minimum: (a) The contract seed bean producer's promise to plant and grow... knifing—Severance of the bean plant from the ground, including the pods and beans, and placing them into... 7 Agriculture 6 2010-01-01 2010-01-01 false Dry bean crop insurance provisions. 457.150...

  4. 7 CFR 457.150 - Dry bean crop insurance provisions.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... seed company, containing at a minimum: (a) The contract seed bean producer's promise to plant and grow... knifing. Severance of the bean plant from the ground, including the pods and beans, and placing them into... 7 Agriculture 6 2014-01-01 2014-01-01 false Dry bean crop insurance provisions. 457.150...

  5. 21 CFR 184.1343 - Locust (carob) bean gum.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Locust (carob) bean gum. 184.1343 Section 184.1343... Listing of Specific Substances Affirmed as GRAS § 184.1343 Locust (carob) bean gum. (a) Locust (carob) bean gum is primarily the macerated endosperm of the seed of the locust (carob) bean tree,...

  6. 21 CFR 184.1343 - Locust (carob) bean gum.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Locust (carob) bean gum. 184.1343 Section 184.1343... Listing of Specific Substances Affirmed as GRAS § 184.1343 Locust (carob) bean gum. (a) Locust (carob) bean gum is primarily the macerated endosperm of the seed of the locust (carob) bean tree,...

  7. 21 CFR 184.1343 - Locust (carob) bean gum.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Locust (carob) bean gum. 184.1343 Section 184.1343... GRAS § 184.1343 Locust (carob) bean gum. (a) Locust (carob) bean gum is primarily the macerated endosperm of the seed of the locust (carob) bean tree, Ceratonia siliqua (Linne), a leguminous...

  8. 21 CFR 184.1343 - Locust (carob) bean gum.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Locust (carob) bean gum. 184.1343 Section 184.1343... Listing of Specific Substances Affirmed as GRAS § 184.1343 Locust (carob) bean gum. (a) Locust (carob) bean gum is primarily the macerated endosperm of the seed of the locust (carob) bean tree,...

  9. 21 CFR 184.1343 - Locust (carob) bean gum.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Locust (carob) bean gum. 184.1343 Section 184.1343... Listing of Specific Substances Affirmed as GRAS § 184.1343 Locust (carob) bean gum. (a) Locust (carob) bean gum is primarily the macerated endosperm of the seed of the locust (carob) bean tree,...

  10. Breeding black beans for Haiti with multiple virus resistance

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Black bean production in the lowlands of Central America and the Caribbean is threatened by Bean golden yellow mosaic virus (BGYMV) and Bean common mosaic necrosis virus (BCMNV). Therefore, the objective of this research was to develop, test and release tropically-adapted black bean lines with resis...

  11. 7 CFR 457.150 - Dry bean crop insurance provisions.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... beans may qualify for optional units only if the seed bean processor contract specifies the number of... dry beans; except, if the price of the damaged production can be increased by conditioning, we may... if it is not practical to replant to the same type of beans as originally planted. 9....

  12. Wheat grain preharvest sprouting and late maturity alpha-amylase.

    PubMed

    Mares, Daryl J; Mrva, Kolumbina

    2014-12-01

    Preharvest sprouting (PHS) and late maturity α-amylase (LMA) are the two major causes of unacceptably high levels of α-amylase in ripe wheat grain. High α-amylase activity in harvested grain results in substantially lower prices for wheat growers and at least in the case of PHS, is associated with adverse effects on the quality of a range of end-products and loss of viability during storage. The high levels of α-amylase are reflected in low falling number, the internationally accepted measure for grain receival and trade. Given the significant losses that can occur, elimination of these defects remains a major focus for wheat breeding programs in many parts of the world. In addition, the genetic, biochemical and molecular mechanisms involved in the control of PHS and LMA as well as the interactions with environmental factors have attracted a sustained research interest. PHS and LMA are independent, genetically controlled traits that are strongly influenced by the environment, where the effects of particular environmental factors vary substantially depending on the stage of grain development and ripening. This review is a summary and an assessment of results of recent research on these important grain quality defects.

  13. Wheat grain preharvest sprouting and late maturity alpha-amylase.

    PubMed

    Mares, Daryl J; Mrva, Kolumbina

    2014-12-01

    Preharvest sprouting (PHS) and late maturity α-amylase (LMA) are the two major causes of unacceptably high levels of α-amylase in ripe wheat grain. High α-amylase activity in harvested grain results in substantially lower prices for wheat growers and at least in the case of PHS, is associated with adverse effects on the quality of a range of end-products and loss of viability during storage. The high levels of α-amylase are reflected in low falling number, the internationally accepted measure for grain receival and trade. Given the significant losses that can occur, elimination of these defects remains a major focus for wheat breeding programs in many parts of the world. In addition, the genetic, biochemical and molecular mechanisms involved in the control of PHS and LMA as well as the interactions with environmental factors have attracted a sustained research interest. PHS and LMA are independent, genetically controlled traits that are strongly influenced by the environment, where the effects of particular environmental factors vary substantially depending on the stage of grain development and ripening. This review is a summary and an assessment of results of recent research on these important grain quality defects. PMID:25257145

  14. Key odorants in cured Madagascar vanilla beans (Vanilla planiforia) of differing bean quality.

    PubMed

    Takahashi, Makoto; Inai, Yoko; Miyazawa, Norio; Kurobayashi, Yoshiko; Fujita, Akira

    2013-01-01

    The odor-active volatiles in Madagascar vanilla beans (Vanilla planiforia) of two grades, red whole beans as standard quality and cuts beans as substandard quality, were characterized by instrumental and sensory analyses. The higher contents of vanillin and β-damascenone in red whole beans than in cuts beans respectively contributed to significant differences in the sweet and dried fruit-like notes, while the higher contents of guaiacol and 3-phenylpropanoic acid in cuts beans than in red whole beans respectively contributed to significant differences in the phenolic and metallic notes. A sensory evaluation to compare red whole beans and their reconstituted aroma characterized both samples as being similar, while in respect of the phenolic note, the reconstituted aroma significantly differed from the reconstituted aroma with guaiacol added at the concentration ratio of vanillin and guaiacol in cuts beans. It is suggested from these results that the concentration ratio of vanillin and guaiacol could be used as an index for the quality of Madagascar vanilla beans.

  15. Absorption and chemopreventive targets of sulforaphane in humans following consumption of broccoli sprouts or a myrosinase-treated broccoli sprout extract

    PubMed Central

    Atwell, Lauren L.; Hsu, Anna; Wong, Carmen P.; Stevens, Jan F.; Bella, Deborah; Yu, Tian-Wei; Pereira, Clifford B.; Löhr, Christiane V.; Christensen, John Mark; Dashwood, Roderick H.; Williams, David E.; Shannon, Jackilen; Ho, Emily

    2015-01-01

    Scope Sulforaphane (SFN), an isothiocyanate derived from crucifers, has numerous health benefits. SFN bioavailability from dietary sources is a critical determinant of its efficacy in humans. A key factor in SFN absorption is the release of SFN from its glucosinolate precursor, glucoraphanin, by myrosinase. Dietary supplements are used in clinical trials to deliver consistent SFN doses, but myrosinase is often inactivated in available supplements. We evaluated SFN absorption from a myrosinase-treated broccoli sprout extract (BSE) and are the first to report effects of twice daily, oral dosing on SFN exposure in healthy adults. Methods and results Subjects consumed fresh broccoli sprouts or the BSE, each providing 200 μmol SFN daily, as a single dose and as two 100-μmol doses taken 12 h apart. Using HPLC-MS/MS, we detected ~3 x higher SFN metabolite levels in plasma and urine of sprout consumers, indicating enhanced SFN absorption from sprouts. Twelve-hour dosing retained higher plasma SFN metabolite levels at later time points than 24-hour dosing. No dose responses were observed for molecular targets of SFN (i.e. heme oxygenase-1, histone deacetylase activity, p21). Conclusion We conclude that the dietary form and dosing schedule of SFN may impact SFN absorption and efficacy in human trials. PMID:25522265

  16. 76 FR 16700 - Importation of French Beans and Runner Beans From the Republic of Kenya Into the United States

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-03-25

    ... Animal and Plant Health Inspection Service 7 CFR Part 319 RIN 0579-AD39 Importation of French Beans and Runner Beans From the Republic of Kenya Into the United States AGENCY: Animal and Plant Health Inspection... regulations to allow the importation of French beans and runner beans from the Republic of Kenya into...

  17. Reduction of Salmonella spp. and strains of Escherichia coli O157:H7 by gamma radiation of inoculated sprouts.

    PubMed

    Rajkowski, K T; Thayer, D W

    2000-07-01

    There have been several recent outbreaks of salmonellosis and infections with Escherichia coli O157:H7 linked to the consumption of raw sprouts. Use of ionizing radiation was investigated as a means to reduce or to totally inactivate these pathogens, if present, on the sprouts. The radiation D value, which is the amount of irradiation in kilograys for a 1-log reduction in cell numbers, for these pathogens was established using a minimum of five doses at 19 +/- 1 degrees C. Before inoculation, the sprouts were irradiated to 6 kGy to remove the background microflora. The sprouts were inoculated either with Salmonella spp. cocktails made with either meat or vegetable isolates or with E. coli O157:H7 cocktails made with either meat or vegetable isolates. The radiation D values for the Salmonella spp. cocktails on sprouts were 0.54 and 0.46 kGy, respectively, for the meat and vegetable isolates. The radiation D values for the E. coli O157:H7 cocktails on sprouts were 0.34 and 0.30 kGy, respectively, for the meat and vegetable isolates. Salmonella was not detected by enrichment culture on sprouts grown from alfalfa seeds naturally contaminated with Salmonella after the sprouts were irradiated to a dose of 0.5 kGy or greater. Ionizing radiation is a process that can be used to reduce the population of pathogens on sprouts.

  18. Synergy between broccoli sprout extract and selenium in the upregulation of thioredoxin reductase in human hepatocytes.

    PubMed

    Li, Dan; Wu, Kun; Howie, A Forbes; Beckett, Geoffrey J; Wang, Wei; Bao, Yongping

    2008-09-01

    Dietary isothiocyanates and selenium (Se) can up-regulate thioredoxin reductase 1 (TR1) in cultured human HepG2 and MCF-7 cells [Zhang et al. (2003). Synergy between sulforaphane and selenium in the induction of thioredoxin reductase 1 requires both transcriptional and translational modulation. Carcinogenesis, 24, 497-503; Wang et al. (2005). Sulforaphane, erucin and iberin up-regulate thioredoxin reductase expression in human MCF-7 cells. Journal of Agricultural and Food Chemistry, 53, 1417-1421] at both the protein and mRNA levels. In this study, broccoli sprout extract (a rich source of the isothiocyanates sulforaphane and iberin) and Se interacted synergistically to induce TR1 in immortalised human hepatocytes. Broccoli sprout extracts containing 1.6, 4 and 8μM isothiocyanates were tested for their ability to induce TR1 at the protein and mRNA level. Although induction of TR1 mRNA by broccoli sprout extract (1.6-8μM) was only 1.7-2.2-fold, co-treatment with Se (0.2-1μM) enhanced the expression of TR1 mRNA (3.0-3.3-fold). Moreover, broccoli sprout extract induced the cellular concentration of TR1 and TR enzymatic activity, an induction that was augmented by Se addition. Thus, broccoli sprout extract (8μM) and Se induced cellular TR1 concentration and enzymatic activity 3.7- and 5-fold respectively, whereas, Se or broccoli sprout extract alone produced an induction of only approximately 2-fold. These data suggest that dietary isothiocyanates from broccoli sprouts and Se are important agents in the regulation of redox status in human liver cells. The synergistic effect between isothiocyanates and Se at physiologically-relevant concentrations on the induction of TR1 may play an important role in protection against oxidative stress.

  19. Isolation and identification of spoilage microorganisms using food-based media combined with rDNA sequencing: ranch dressing as a model food.

    PubMed

    Waite, Joy G; Jones, Joseph M; Yousef, Ahmed E

    2009-05-01

    Investigating microbial spoilage of food is hampered by the lack of suitable growth media and protocols to characterize the causative agents. Microbial spoilage of salad dressing is sporadic and relatively unpredictable, thus processors struggle to develop strategies to minimize or prevent spoilage of this product. The objectives of this study were to (i) induce and characterize spoilage events in ranch-style dressing as a model food, and (ii) isolate and identify the causative microorganisms using traditional and food-based media, coupled with rDNA sequence analysis. Ranch dressing (pH 4.4) was prepared and stored at 25 degrees C for 14 d and microbial populations were recovered on MRS agar and ranch dressing agar (RDA), a newly formulated food-based medium. When isolates suspected as the spoilage agents were inoculated into ranch dressing and held at 25 degrees C for 9-10 d, three unique spoilage events were characterized. Using rDNA sequence comparisons, spoilage organisms were identified as Lactobacillus brevis, Pediococcus acidilactici, and Torulaspora delbrueckii. P. acidilactici produced flat-sour spoilage, whereas Lb. brevis resulted in product acidification and moderate gas production. The RDA medium allowed for optimum recovery of the excessive gas-producing spoilage yeast, T. delbrueckii. The isolation and identification strategy utilized in this work should assist in the characterization of spoilage organisms in other food systems.

  20. Latest about Spoilage by Yeasts: Focus on the Deterioration of Beverages and Other Plant-Derived Products.

    PubMed

    Krisch, Judit; Chandrasekaran, Muthusamy; Kadaikunnan, Shine; Alharbi, Naiyf S; Vágvölgyi, Csaba

    2016-05-01

    Food and beverage deterioration by spoilage yeasts is a serious problem that causes substantial financial losses each year. Yeasts are able to grow under harsh environmental conditions in foods with low pH, low water activity, and high sugar and/or salt content. Some of them are extremely resistant to the traditional preservatives used in the food industry. The search for new methods and agents for prevention of spoilage by yeasts is ongoing, but most of these are still at laboratory scale. This minireview gives an overview of the latest research issues relating to spoilage by yeasts, with a focus on wine and other beverages, following the interest of the research groups. It seems that a better understanding of the mechanisms to combat food-related stresses, the characteristics leading to resistance, and rapid identification of strains of yeasts in foods are the tools that can help control spoilage yeasts. PMID:27296433

  1. Latest about Spoilage by Yeasts: Focus on the Deterioration of Beverages and Other Plant-Derived Products.

    PubMed

    Krisch, Judit; Chandrasekaran, Muthusamy; Kadaikunnan, Shine; Alharbi, Naiyf S; Vágvölgyi, Csaba

    2016-05-01

    Food and beverage deterioration by spoilage yeasts is a serious problem that causes substantial financial losses each year. Yeasts are able to grow under harsh environmental conditions in foods with low pH, low water activity, and high sugar and/or salt content. Some of them are extremely resistant to the traditional preservatives used in the food industry. The search for new methods and agents for prevention of spoilage by yeasts is ongoing, but most of these are still at laboratory scale. This minireview gives an overview of the latest research issues relating to spoilage by yeasts, with a focus on wine and other beverages, following the interest of the research groups. It seems that a better understanding of the mechanisms to combat food-related stresses, the characteristics leading to resistance, and rapid identification of strains of yeasts in foods are the tools that can help control spoilage yeasts.

  2. Quorum sensing signals affect spoilage of refrigerated large yellow croaker (Pseudosciaena crocea) by Shewanella baltica.

    PubMed

    Zhu, Junli; Zhao, Aifei; Feng, Lifang; Gao, Haichun

    2016-01-18

    In this work we investigated the specific spoilage organism (SSO) of large yellow croaker (Pseudosciaena crocea) stored at 4°C and role of quorum sensing (QS) system of SSO isolated from the spoiled fish. According to microbial count and 16S rRNA gene of the isolated pure strains, Shewanella, mainly Shewanella baltica and Shewanella putrefaciens, was predominant genera at the end of shelf-life of P. crocea. Among Shewanella isolates, S.baltica02 was demonstrated as SSO in spoilage potential characteristics by inoculation into sterile fish juice using sensory and chemical analyses. Autoinducer 2 and two cyclic dipeptides (DKPs) including cyclo-(l-Pro-l-Leu) and cyclo-(l-Pro-l-Phe), no any AHLs, were detected in cell-free S. baltica culture. Interestingly, S.baltica02 had the highest QS activity among three spoilers of S. baltica. The production of biofilm, trimethylamines (TMA) and putrescine in these spoilers significantly increased in the presence of cyclo-(l-Pro-l-Leu), rather than cyclo-(l-Pro-l-Phe) and 4,5-dihydroxy-2,3-pentanedione (the AI-2 precursor, DPD). In accordance with the effect of signal molecules on the spoilage phenotype, exposure to exogenous cyclo-(l-Pro-l-Leu) was also showed to up-regulate the transcription levels of luxR, torA and ODC, and no effect of luxS indicated that S. baltica could sense cyclo-(l-Pro-l-Leu). In the fish homogenate, exogenous cyclo-(l-Pro-l-Leu) shortened lag phase durations and enhanced growth rates of the dominant bacteria, H2S producing bacteria, under refrigerated storage, while exogenous DPD retarded growth of competing bacteria, such as Enterobacteriaceae. Meanwhile, cyclo-(l-Pro-l-Leu) also promoted the accumulation of metabolites on the spoilage process of homogenate. S.baltica02 luxS mutant preliminarily proved that AI-2 might not play a signaling role in the spoilage. The present study suggested that the spoilage potential of S. baltica in P. crocea might be regulated by DKP-based quorum sensing.

  3. Quorum sensing signals affect spoilage of refrigerated large yellow croaker (Pseudosciaena crocea) by Shewanella baltica.

    PubMed

    Zhu, Junli; Zhao, Aifei; Feng, Lifang; Gao, Haichun

    2016-01-18

    In this work we investigated the specific spoilage organism (SSO) of large yellow croaker (Pseudosciaena crocea) stored at 4°C and role of quorum sensing (QS) system of SSO isolated from the spoiled fish. According to microbial count and 16S rRNA gene of the isolated pure strains, Shewanella, mainly Shewanella baltica and Shewanella putrefaciens, was predominant genera at the end of shelf-life of P. crocea. Among Shewanella isolates, S.baltica02 was demonstrated as SSO in spoilage potential characteristics by inoculation into sterile fish juice using sensory and chemical analyses. Autoinducer 2 and two cyclic dipeptides (DKPs) including cyclo-(l-Pro-l-Leu) and cyclo-(l-Pro-l-Phe), no any AHLs, were detected in cell-free S. baltica culture. Interestingly, S.baltica02 had the highest QS activity among three spoilers of S. baltica. The production of biofilm, trimethylamines (TMA) and putrescine in these spoilers significantly increased in the presence of cyclo-(l-Pro-l-Leu), rather than cyclo-(l-Pro-l-Phe) and 4,5-dihydroxy-2,3-pentanedione (the AI-2 precursor, DPD). In accordance with the effect of signal molecules on the spoilage phenotype, exposure to exogenous cyclo-(l-Pro-l-Leu) was also showed to up-regulate the transcription levels of luxR, torA and ODC, and no effect of luxS indicated that S. baltica could sense cyclo-(l-Pro-l-Leu). In the fish homogenate, exogenous cyclo-(l-Pro-l-Leu) shortened lag phase durations and enhanced growth rates of the dominant bacteria, H2S producing bacteria, under refrigerated storage, while exogenous DPD retarded growth of competing bacteria, such as Enterobacteriaceae. Meanwhile, cyclo-(l-Pro-l-Leu) also promoted the accumulation of metabolites on the spoilage process of homogenate. S.baltica02 luxS mutant preliminarily proved that AI-2 might not play a signaling role in the spoilage. The present study suggested that the spoilage potential of S. baltica in P. crocea might be regulated by DKP-based quorum sensing. PMID

  4. Endothelial cell division in angiogenic sprouts of differing cellular architecture.

    PubMed

    Aydogan, Vahap; Lenard, Anna; Denes, Alexandru Stefan; Sauteur, Loic; Belting, Heinz-Georg; Affolter, Markus

    2015-01-01

    The vasculature of the zebrafish trunk is composed of tubes with different cellular architectures. Unicellular tubes form their lumen through membrane invagination and transcellular cell hollowing, whereas multicellular vessels become lumenized through a chord hollowing process. Endothelial cell proliferation is essential for the subsequent growth and maturation of the blood vessels. However, how cell division, lumen formation and cell rearrangement are coordinated during angiogenic sprouting has so far not been investigated at detailed cellular level. Reasoning that different tubular architectures may impose discrete mechanistic constraints on endothelial cell division, we analyzed and compared the sequential steps of cell division, namely mitotic rounding, cytokinesis, actin re-distribution and adherence junction formation, in different blood vessels. In particular, we characterized the interplay between cell rearrangement, mitosis and lumen dynamics within unicellular and multicellular tubes. The lumen of unicellular tubes becomes constricted and is ultimately displaced from the plane of cell division, where a de novo junction forms through the recruitment of junctional proteins at the site of abscission. By contrast, the new junctions separating the daughter cells within multicellular tubes form through the alteration of pre-existing junctions, and the lumen is retained throughout mitosis. We also describe variations in the progression of cytokinesis: while membrane furrowing between daughter cells is symmetric in unicellular tubes, we found that it is asymmetric in those multicellular tubes that contained a taut intercellular junction close to the plane of division. Our findings illustrate that during the course of normal development, the cell division machinery can accommodate multiple tube architectures, thereby avoiding disruptions to the vascular network. PMID:26369932

  5. Endothelial cell division in angiogenic sprouts of differing cellular architecture.

    PubMed

    Aydogan, Vahap; Lenard, Anna; Denes, Alexandru Stefan; Sauteur, Loic; Belting, Heinz-Georg; Affolter, Markus

    2015-09-14

    The vasculature of the zebrafish trunk is composed of tubes with different cellular architectures. Unicellular tubes form their lumen through membrane invagination and transcellular cell hollowing, whereas multicellular vessels become lumenized through a chord hollowing process. Endothelial cell proliferation is essential for the subsequent growth and maturation of the blood vessels. However, how cell division, lumen formation and cell rearrangement are coordinated during angiogenic sprouting has so far not been investigated at detailed cellular level. Reasoning that different tubular architectures may impose discrete mechanistic constraints on endothelial cell division, we analyzed and compared the sequential steps of cell division, namely mitotic rounding, cytokinesis, actin re-distribution and adherence junction formation, in different blood vessels. In particular, we characterized the interplay between cell rearrangement, mitosis and lumen dynamics within unicellular and multicellular tubes. The lumen of unicellular tubes becomes constricted and is ultimately displaced from the plane of cell division, where a de novo junction forms through the recruitment of junctional proteins at the site of abscission. By contrast, the new junctions separating the daughter cells within multicellular tubes form through the alteration of pre-existing junctions, and the lumen is retained throughout mitosis. We also describe variations in the progression of cytokinesis: while membrane furrowing between daughter cells is symmetric in unicellular tubes, we found that it is asymmetric in those multicellular tubes that contained a taut intercellular junction close to the plane of division. Our findings illustrate that during the course of normal development, the cell division machinery can accommodate multiple tube architectures, thereby avoiding disruptions to the vascular network.

  6. Impact of Elicitation on Antioxidant and Potential Antihypertensive Properties of Lentil Sprouts.

    PubMed

    Peñas, Elena; Limón, Rocío I; Martínez-Villaluenga, Cristina; Restani, Patrizia; Pihlanto, Anne; Frias, Juana

    2015-12-01

    The aim of this study was to investigate the application of elicitors (500 μM ascorbic acid, 50 μM folic acid, 5 mM glutamic acid and 50 ppm chitosan in 5 mM glutamic acid) during lentil germination up to 8 days as a strategy to increase germination rate and to enhance the accumulation of γ-aminobutyric acid (GABA) and phenolic compounds. The effect of elicitation on the protein profile and antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of sprouted lentils was also evaluated. The application of elicitors did not negatively affect the germination yield of lentils and no significant changes on the protein pattern of lentils germinated in the presence of elicitors were observed. Chitosan/glutamic acid increased by 1.6-fold the GABA content in lentil sprouts, whilst ascorbic and folic acids as well as chitosan/glutamic acid were highly effective to enhance the total content of phenolic compounds and the antioxidant activity of sprouted lentils. All elicited lentil sprouts showed ability to inhibit ACE activity (IC50: 9.5-11.9 μg peptides/mL). Therefore, elicitation can be considered a promising approach to improve the content of compounds with antioxidant and potential antihypertensive activities in lentil sprouts.

  7. Uptake of iron by a vegetable; kaiware daikon (Japanese radish sprout).

    PubMed

    Saiki, Chika; Hirasawa, Rie; Sadayasu, Chie; Yamashiro, Sachiko; Tominaga, Mihoko; Sato, Kazuyoshi

    2004-08-01

    Uptake of iron and several other minerals into kaiware daikon (Japanese radish sprout) was investigated by changing their supplementary conditions. The supplementation of calcium sulfate (0.1% (w/v), 230 ppm as calcium ion) and iron (III) chloride (0.1% (w/v), 200 ppm as iron ion) in hydroponics promoted the growth of kaiware daikon ca. 1.0-1.5 cm longer than the control group of no additions, while magnesium sulfate (0.1% (w/ v), 100 ppm as magnesium ion) did not affect the length of sprouts so much, but caused their leaves to grow a little wider. Mineral contents in the sprout were maximal when it was added, at ca. 0.1% (w/v), to the hydroponic solution. In tests regarding iron (II) ion supplementation, the color of the kaiware daikon seeds changed from brownish to black and the sprout did not grow well. In contrast, the iron (III) ion did not affect their color and promoted growth of the sprout. When the seeds were soaked in an iron (II) sulfate (75 ppm) or an ammonium iron (III) citrate (180 ppm) solution for 24 h prior to germination, the resulting kaiware daikon contained a few times higher the amount of iron than commercially available ones.

  8. Effects of a Dietary Supplement with Barley Sprout Extract on Blood Cholesterol Metabolism.

    PubMed

    Byun, A Ri; Chun, Hyejin; Lee, Jin; Lee, Sang Wha; Lee, Hong Soo; Shim, Kyung Won

    2015-01-01

    Objective. Barley sprout (Hordeum vulgare L.) contains 4.97% fat, 52.6% polysaccharide, and 34.1% protein along with a variety of vitamins, minerals, and polyphenolic compounds. Hexacosanol is one such compound from the barley leaf that might improve cholesterol metabolism by decreasing cholesterol synthesis. Method. Therefore, this study was conducted to investigate the effects of barley sprout extract on serum lipid metabolism in healthy volunteers (n = 51). Subjects were randomly divided into two groups: one group consumed a single capsule of barley leaf extract daily (n = 25, 42.48 ± 13.58 years) and the other consumed placebo capsules (n = 26, 40.54 ± 11.1 years) for 12 weeks. Results. After 12 weeks, total cholesterol and low-density lipoprotein- (LDL-) cholesterol were not lower in the barley sprout extract group compared to the placebo group (p = 0.415 and p = 0.351, resp.) and no differences in clinical or laboratory findings were observed between both groups. Conclusion. Our study failed to show significant lipid-lowering effects of barley sprout extract, possibly due to dosage, duration of therapy, and small sample size. Despite our nonsignificant findings, barley sprout has a possibility as a functional health food; therefore future research is needed.

  9. Glucosinolates in broccoli sprouts (Brassica oleracea var. italica) as conditioned by sulphate supply during germination.

    PubMed

    Pérez-Balibrea, Santiago; Moreno, Diego A; García-Viguera, Cristina

    2010-10-01

    Sulphur (S) fertilization is essential for primary and secondary metabolism in cruciferous foods. Deficient, suboptimal, or excessive S affects the growth and biosynthesis of secondary metabolites in adult plants. Nevertheless, there is little information regarding the influence of S fertilization on sprouts and seedlings. An experiment was set up to evaluate the effect of S fertilization, supplied as K(2)SO(4) at 0, 15, 30, and 60 mg/L, on the glucosinolate content of broccoli sprouts during the germination course of 3, 6, 9, and 12 d after sowing. Glucosinolate concentration was strongly influenced by germination, causing a rapid increase during the first 3 d after sowing, and decreasing afterwards. The S supply increased aliphatic and total glucosinolate content at the end of the monitored sprouting period. S-treated sprouts, with S(15), S(30), and S(60) at 9 and 12 d after sowing presented enhanced glucosinolate content. Overall, both germination time and S fertilization were key factors in maximizing the bioactive health-promoting phytochemicals of broccoli. Practical Application: Germination with sulphate is a simple and inexpensive way to obtain sprouts that contain much higher levels of glucosinolates (health promoting compounds), than the corresponding florets from the same seeds.

  10. Potential regulatory role of gibberellic and humic acids in sprouting of Chlorophytum borivilianum tubers.

    PubMed

    Nakasha, Jaafar Juju; Sinniah, Uma Rani; Puteh, Adam; Hassan, Siti Aishah

    2014-01-01

    Tubers of safed musli (Chlorophytum borivilianum) were immersed in three different concentrations of gibberellic acid (GA3) or humic acid (HA) prior to planting. The highest concentration of GA3 (20 mg L(-1)) and all concentrations of HA (5, 10, and 15%) appeared to hasten tuber sprouting and promote uniform sprouting pattern. The use of 20 mg L(-1) GA3 or 15% HA successfully improved sprouting and mean sprouting time. Safed musli growth and development was improved through the increase in the number of leaves, total leaf area, leaf area index, and total fibrous root length. This directly influenced the number of new tubers formed. The use of 20 mg L(-1) GA3 or 15% HA gave similar response with nonsignificant difference among them. However, due to the cost of production, the result from this study suggests that 15% HA should be used to obtain improved sprouting percentage, homogeneous stand establishment, efficient plant growth and development, and increased yield of safed musli.

  11. Change in carbohydrate and enzymes from harvest to sprouting in garlic.

    PubMed

    Mashayekhi, Kambiz; Mohammadi Chiane, Siamak; Mianabadi, Manizheh; Ghaderifar, Farshid; Mousavizadeh, Seyyed Javad

    2016-05-01

    Changes in carbohydrates, enzymes, and pigments were investigated in the Red Garlic (Allium sativum L.) cv. Azarshahr bulbs in storage from harvest to sprouting. For storage period, garlic cloves of the same diameter with 3-4 g weight were arranged in dark condition and exposed to 4 and 21°C, separately. Soluble sugar, total sugar, glucose, sucrose, fructose, starch, chlorophyll a, b, ab, carotenoid, anthocyanin, lipase, α-amylase, and protease were measured every 2 weeks up to sprouting time. Result revealed that starch, lipase, and protease levels declined at the end of storage when clove sprouting started at both 4 and 21°C storage temperature. Starch, glucose, chlorophyll a, b, ab, and carotenoid content during the first 14 days and sucrose at 42 days showed a decreasing trend. Anthocyanin showed an increasing trend 14 and 42 days after harvesting and then decreased at the end of storage (when sprouting began) at both 4 and 21°C storage periods. Finally, starch, glucose, and sucrose measurement can be used as a criterion to predict sprouting time of garlic, due to the decrease in the levels of starch, lipase, and protease, and increase in the levels of α-amylase, glucose, and sucrose in garlic cloves under storage. PMID:27247767

  12. Metabolomic analysis of phenolic compounds in buckwheat (Fagopyrum esculentum M.) sprouts treated with methyl jasmonate.

    PubMed

    Kim, Hyun-Jin; Park, Kee-Jai; Lim, Jeong-Ho

    2011-05-25

    The effects of exogenous methyl jasmonate (MeJA) on phytochemical production in buckwheat sprouts cultivated under dark conditions (0, 1, 3, 5, and 7 d) were investigated by metabolomic analysis, using ultra performance liquid chromatography-quadrupole-time-of-flight (UPLC-Q-TOF) mass spectroscopy (MS) and partial least-squares-discriminant analysis (PLS-DA). MeJA-treated and control groups showed no differences in growth but were clearly discriminated from each other on PLS-DA score plots. The metabolites contributing to the discrimination were assigned as chlorogenic acid, catechin, isoorientin, orientin, rutin, vitexin, and quercitrin, which have various health effects. Moreover, isoorientin, orientin, rutin, and vitexin were assigned as the main phytochemicals of sprouts cultivated under dark conditions. The accumulation of these metabolites caused the phenolic compound content and antioxidant activity of the sprouts to increase. Further, this study revealed that their accumulation resulted from the stimulation of the phenylpropanoid pathway by MeJA treatment. Therefore, these metabolites may be useful for better understanding the effects of MeJA on buckwheat sprout phytochemicals and contribute to improving the functional quality of the sprouts.

  13. GDF10 Is a Signal for Axonal Sprouting and Functional Recovery after Stroke

    PubMed Central

    Li, S; Nie, EH; Yin, Y; Benowitz, LI; Tung, S; Vinters, HV; Bahjat, FR; Stenzel-Poore, MP; Kawaguchi, R; Coppola, G; Carmichael, ST

    2016-01-01

    Stroke produces a limited process of neural repair. Axonal sprouting in cortex adjacent to the infarct is part of this recovery process, but the signal that initiates axonal sprouting is not known. Growth and Differentiation Factor 10 (GDF10) is induced in peri-infarct neurons in mouse, non-human primate and human. GDF10 promotes axonal outgrowth in vitro in mouse, rat and human neurons through TGFβRI/II signaling. Using pharmacogenetic gain and loss of function studies, GDF10 produces axonal sprouting and enhanced functional recovery after stroke; knocking down GDF10 blocks axonal sprouting and reduces recovery. RNA-seq from peri-infarct cortical neurons indicates that GDF10 downregulates PTEN and upregulates PI3 kinase signaling and induces specific axonal guidance molecules. Unsupervised genome-wide association analysis of the GDF10 transcriptome shows that it is not related to neurodevelopment but may partially overlap with other CNS injury patterns. GDF10 is a stroke-induced signal for axonal sprouting and functional recovery. PMID:26502261

  14. Potential regulatory role of gibberellic and humic acids in sprouting of Chlorophytum borivilianum tubers.

    PubMed

    Nakasha, Jaafar Juju; Sinniah, Uma Rani; Puteh, Adam; Hassan, Siti Aishah

    2014-01-01

    Tubers of safed musli (Chlorophytum borivilianum) were immersed in three different concentrations of gibberellic acid (GA3) or humic acid (HA) prior to planting. The highest concentration of GA3 (20 mg L(-1)) and all concentrations of HA (5, 10, and 15%) appeared to hasten tuber sprouting and promote uniform sprouting pattern. The use of 20 mg L(-1) GA3 or 15% HA successfully improved sprouting and mean sprouting time. Safed musli growth and development was improved through the increase in the number of leaves, total leaf area, leaf area index, and total fibrous root length. This directly influenced the number of new tubers formed. The use of 20 mg L(-1) GA3 or 15% HA gave similar response with nonsignificant difference among them. However, due to the cost of production, the result from this study suggests that 15% HA should be used to obtain improved sprouting percentage, homogeneous stand establishment, efficient plant growth and development, and increased yield of safed musli. PMID:24688363

  15. Effects of a Dietary Supplement with Barley Sprout Extract on Blood Cholesterol Metabolism

    PubMed Central

    Byun, A Ri; Chun, Hyejin; Lee, Jin; Lee, Sang Wha; Lee, Hong Soo; Shim, Kyung Won

    2015-01-01

    Objective. Barley sprout (Hordeum vulgare L.) contains 4.97% fat, 52.6% polysaccharide, and 34.1% protein along with a variety of vitamins, minerals, and polyphenolic compounds. Hexacosanol is one such compound from the barley leaf that might improve cholesterol metabolism by decreasing cholesterol synthesis. Method. Therefore, this study was conducted to investigate the effects of barley sprout extract on serum lipid metabolism in healthy volunteers (n = 51). Subjects were randomly divided into two groups: one group consumed a single capsule of barley leaf extract daily (n = 25, 42.48 ± 13.58 years) and the other consumed placebo capsules (n = 26, 40.54 ± 11.1 years) for 12 weeks. Results. After 12 weeks, total cholesterol and low-density lipoprotein- (LDL-) cholesterol were not lower in the barley sprout extract group compared to the placebo group (p = 0.415 and p = 0.351, resp.) and no differences in clinical or laboratory findings were observed between both groups. Conclusion. Our study failed to show significant lipid-lowering effects of barley sprout extract, possibly due to dosage, duration of therapy, and small sample size. Despite our nonsignificant findings, barley sprout has a possibility as a functional health food; therefore future research is needed. PMID:26101533

  16. Polo-like kinase 2 regulates angiogenic sprouting and blood vessel development

    PubMed Central

    Yang, Hongbo; Fang, Longhou; Zhan, Rui; Hegarty, Jeffrey M.; Ren, Jie; Hsiai, Tzung K.; Gleeson, Joseph G.; Miller, Yury I.; Trejo, JoAnn; Chi, Neil C.

    2015-01-01

    Angiogenesis relies on specialized endothelial tip cells to extend toward guidance cues in order to direct growing blood vessels. Although many of the signaling pathways that control this directional endothelial sprouting are well known, the specific cellular mechanisms that mediate this process remain to be fully elucidated. Here, we show that Polo-like kinase 2 (PLK2) regulates Rap1 activity to guide endothelial tip cell lamellipodia formation and subsequent angiogenic sprouting. Using a combination of high-resolution in vivo imaging of zebrafish vascular development and a human umbilical vein endothelial cell (HUVEC) in vitro cell culture system, we observed that loss of PLK2 function resulted in a reduction in endothelial cell sprouting and migration, whereas overexpression of PLK2 promoted angiogenesis. Furthermore, we discovered that PLK2 may control angiogenic sprouting by binding to PDZ-GEF to regulate RAP1 activity during endothelial cell lamellipodia formation and extracellular matrix attachment. Consistent with these findings, constitutively active RAP1 could rescue the endothelial cell sprouting defects observed in zebrafish and HUVEC PLK2 knockdowns. Overall, these findings reveal a conserved PLK2-RAP1 pathway that is crucial to regulate endothelial tip cell behavior in order to ensure proper vascular development and patterning in vertebrates. PMID:26004360

  17. Impact of Elicitation on Antioxidant and Potential Antihypertensive Properties of Lentil Sprouts.

    PubMed

    Peñas, Elena; Limón, Rocío I; Martínez-Villaluenga, Cristina; Restani, Patrizia; Pihlanto, Anne; Frias, Juana

    2015-12-01

    The aim of this study was to investigate the application of elicitors (500 μM ascorbic acid, 50 μM folic acid, 5 mM glutamic acid and 50 ppm chitosan in 5 mM glutamic acid) during lentil germination up to 8 days as a strategy to increase germination rate and to enhance the accumulation of γ-aminobutyric acid (GABA) and phenolic compounds. The effect of elicitation on the protein profile and antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of sprouted lentils was also evaluated. The application of elicitors did not negatively affect the germination yield of lentils and no significant changes on the protein pattern of lentils germinated in the presence of elicitors were observed. Chitosan/glutamic acid increased by 1.6-fold the GABA content in lentil sprouts, whilst ascorbic and folic acids as well as chitosan/glutamic acid were highly effective to enhance the total content of phenolic compounds and the antioxidant activity of sprouted lentils. All elicited lentil sprouts showed ability to inhibit ACE activity (IC50: 9.5-11.9 μg peptides/mL). Therefore, elicitation can be considered a promising approach to improve the content of compounds with antioxidant and potential antihypertensive activities in lentil sprouts. PMID:26433888

  18. Broth and agar hop-gradient plates used to evaluate the beer-spoilage potential of Lactobacillus and Pediococcus isolates.

    PubMed

    Haakensen, M; Schubert, A; Ziola, B

    2009-03-15

    Identification of the beer-spoilage Lactobacillus and Pediococcus bacteria has largely taken two approaches; identification of spoilage-associated genes or identification of specific species of bacteria regardless of ability to grow in beer. The problem with these two approaches is that they are either overly inclusive (i.e., detect all bacteria of a given species regardless of spoilage potential) or overly selective (i.e., rely upon individual, putative spoilage-associated genes). Our goal was to design a method to assess the ability of Lactobacillus and Pediococcus to spoil beer that is independent of speciation or genetic background. In searching for a method by which to differentiate between beer-spoilage bacteria and bacteria that cannot grow in beer, we explored the ability of lactobacilli and pediococci isolates to grow in the presence of varying concentrations of hop-compounds and ethanol in broth medium versus on agar medium. The best method for differentiating between bacteria that can grow in beer and bacteria that do not pose a threat as beer-spoilage organisms was found to be a hop-gradient agar plate containing ethanol. This hop-gradient agar plate technique provides a rapid and simple solution to the dilemma of assessing the ability of Lactobacillus and Pediococcus isolates to grow in beer, and provides new insights into the different strategies used by these bacteria to survive under the stringent conditions of beer.

  19. Influence of storage temperature on microbial spoilage characteristics of haddock fillets (Melanogrammus aeglefinus) evaluated by multivariate quality prediction.

    PubMed

    Olafsdottir, G; Lauzon, H L; Martinsdottir, E; Kristbergsson, K

    2006-09-01

    The proliferation of specific spoilage organisms (SSO) and quality changes were evaluated in haddock fillets stored in styrofoam boxes at 0, 7 and 15 degrees C and under temperature fluctuations. A rapid electronic nose technique was used to monitor different classes of compounds, representing microbial metabolites that were characteristic for the onset of spoilage odors. Photobacterium phosphoreum predominated among the spoilage bacteria and high levels of TVB-N were observed at sensory rejection. Pseudomonas spp. appeared to be responsible for the development of sweet, fruity spoilage odors in haddock fillets coinciding with increasing response of the electronic nose CO sensor. H(2)S-producing bacteria, most likely Shewanella putrefaciens, were associated with the H(2)S sensor's response at abusive temperature conditions. Partial Least Squares Regression (PLSR) was used as an explorative tool to provide a better understanding of the spoilage potential of SSOs, by evaluating models based on electronic nose responses and counts of specific spoilage organisms to predict sensory quality (Torry scores). The best prediction of the sensory quality was obtained by PLSR models based on five variables: the electronic nose sensors (CO, NH(3) and H(2)S), pseudomonads counts and a time-temperature variable. Good agreement between the predicted and experimental data indicates that these variables characterize the sensory quality of haddock fillets stored under different temperatures.

  20. Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging.

    PubMed

    Macé, Sabrina; Joffraud, Jean-Jacques; Cardinal, Mireille; Malcheva, Mariya; Cornet, Josiane; Lalanne, Valérie; Chevalier, Frédérique; Sérot, Thierry; Pilet, Marie-France; Dousset, Xavier

    2013-01-01

    The spoilage potential of eight bacterial groups/species (Serratia spp., Hafnia alvei, Brochothrix thermosphacta, Carnobacterium maltaromaticum, Shewanella baltica, Lactococcus piscium, Photobacterium phosphoreum, "other Enterobacteriaceae" [containing one strain of Moellerella sp., Morganella sp. and Pectobacterium sp.]) isolated from spoiled raw salmon fillets stored under modified atmosphere packaging (MAP) was evaluated by inoculation into sterile raw salmon cubes followed by storage for 12days at 8°C. Microbial growth and sensory changes were monitored during the storage period. The dominant spoilage bacteria were C. maltaromaticum, H. alvei and P. phosphoreum. In order to further characterize their spoilage potential and to study the effect of their interactions, each of these 3 specific spoilage organisms (SSO) and two mixed-cultures, C. maltaromaticum/H. alvei and C. maltaromaticum/P. phosphoreum were tested in the sterile salmon model system using a combination of complementary methods: molecular (PCR-TTGE), sensory, chemical and conventional microbiological analyses. It was concluded that, in the mixed-culture inoculated samples, the dominant species determined the spoilage characteristics. The volatile fraction of P. phosphoreum inoculated samples was analyzed by solid-phase microextraction (SPME) followed by gas chromatography coupled to mass spectrometry (GC-MS). Among the specific volatile compounds present on P. phosphoreum spoiled inoculated samples, acetic acid was correlated with sensory analysis and can be proposed as a raw salmon spoilage marker.

  1. Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging.

    PubMed

    Macé, Sabrina; Joffraud, Jean-Jacques; Cardinal, Mireille; Malcheva, Mariya; Cornet, Josiane; Lalanne, Valérie; Chevalier, Frédérique; Sérot, Thierry; Pilet, Marie-France; Dousset, Xavier

    2013-01-01

    The spoilage potential of eight bacterial groups/species (Serratia spp., Hafnia alvei, Brochothrix thermosphacta, Carnobacterium maltaromaticum, Shewanella baltica, Lactococcus piscium, Photobacterium phosphoreum, "other Enterobacteriaceae" [containing one strain of Moellerella sp., Morganella sp. and Pectobacterium sp.]) isolated from spoiled raw salmon fillets stored under modified atmosphere packaging (MAP) was evaluated by inoculation into sterile raw salmon cubes followed by storage for 12days at 8°C. Microbial growth and sensory changes were monitored during the storage period. The dominant spoilage bacteria were C. maltaromaticum, H. alvei and P. phosphoreum. In order to further characterize their spoilage potential and to study the effect of their interactions, each of these 3 specific spoilage organisms (SSO) and two mixed-cultures, C. maltaromaticum/H. alvei and C. maltaromaticum/P. phosphoreum were tested in the sterile salmon model system using a combination of complementary methods: molecular (PCR-TTGE), sensory, chemical and conventional microbiological analyses. It was concluded that, in the mixed-culture inoculated samples, the dominant species determined the spoilage characteristics. The volatile fraction of P. phosphoreum inoculated samples was analyzed by solid-phase microextraction (SPME) followed by gas chromatography coupled to mass spectrometry (GC-MS). Among the specific volatile compounds present on P. phosphoreum spoiled inoculated samples, acetic acid was correlated with sensory analysis and can be proposed as a raw salmon spoilage marker. PMID:23290229

  2. Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations.

    PubMed

    Johanningsmeier, Suzanne D; McFeeters, Roger F

    2013-09-01

    Recent evidence suggests that Lactobacillus buchneri may play an important role in spoilage-associated secondary fermentation of cucumbers. Lactic acid degradation during fermented cucumber spoilage is influenced by sodium chloride (NaCl) concentration, pH, and presence of oxygen. Objectives were to evaluate these factors on lactic acid utilization by L. buchneri, and to compare the biochemical changes to those which occur during fermented cucumber spoilage. Effects of NaCl (0, 2, 4, and 6% w/w), pH (3.8 vs 5.0), and aerobic environment were investigated using fermented cucumber media (FC) inoculated with spoilage microorganisms. At pH 3.8, L. buchneri degraded lactic acid in all NaCl concentrations. The highest rate of lactic acid utilization occurred in FC with 2% NaCl (P < 0.05). Lactic acid utilization was nearly identical under aerobic and anaerobic conditions, indicating that oxygen does not influence lactate metabolism by L. buchneri. Lactic acid utilization was accompanied by increases in acetic acid and 1,2-propanediol, and Lactobacillus rapi was able to convert 1,2-propanediol to propionic acid and propanol. L. buchneri initiated spoilage in a wide range of environmental conditions that may be present in commercial cucumber fermentations, and L. rapi may act syntrophically with L. buchneri to produce the commonly observed spoilage metabolites.

  3. Detection of bacterial spoilage in some fruit flavoured ultra-high temperature milks in Nigeria.

    PubMed

    Acheampong, Y B

    1986-01-01

    Statistical analyses of pH measurements and microbiological methods have been employed to monitor microbial activity (spoilage) in a brand of non-refrigerated mango and vanilla flavoured ultra-high temperature (UHT) milk drinks in Nigeria. The mango flavoured milks were more sensitive to changes in storage conditions than was the vanilla flavoured milks. The aerobic bacterial flora in the spoiled flavoured milks was dominated by Gram-positive cocci, both catalase-positive and catalase-negative types. Coliforms and pseudomonads were also detected. The importance of this study to the methods for detecting spoilage in quality control and to the storage conditions of such products in the tropics is discussed.

  4. Bacterial surface antigen-specific monoclonal antibodies used to detect beer spoilage pediococci.

    PubMed

    Whiting, M S; Ingledew, W M; Lee, S Y; Ziola, B

    1999-08-01

    Fourteen monoclonal antibodies (Mabs) were isolated that react with surface antigens of Pediococcus beer spoilage organisms, including P. damnosus, P. pentosaceous, P. acidilactici, and unspeciated isolates. Immunoblotting, enzyme immunoassays (EIAs) of protease- and neuraminidase-treated surface antigen extracts, carbohydrate competition EIAs, and cardiolipin EIAs were used to characterize the bacterial antigens involved in Mab binding. Antigen stability in situ was tested by protease treatment or surface antigen extraction of washed bacteria. In most cases, the Mabs bind to Pediococcus surface antigens that appear to be covalently bound cell wall polymers resistant to alteration or removal from the bacterial surface. These bacterial surface antigen reactive Mabs show good potential for rapid, sensitive, and specific immunoassay detection of Pediococcus beer spoilage organisms.

  5. Development of microbial spoilage and lipid and protein oxidation in rabbit meat.

    PubMed

    Nakyinsige, K; Sazili, A Q; Aghwan, Z A; Zulkifli, I; Goh, Y M; Abu Bakar, F; Sarah, S A

    2015-10-01

    This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4°C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal slaughter procedure. The hind limbs were used for microbial analysis while the Longissimus lumborum m. was used for determination of lipid and protein oxidation. Bacterial counts generally increased with aging time and the limit for fresh meat (10(8)cfu/g) was reached at d 7 postmortem. Significant differences in malondialdehyde content were observed after 3d of storage. The thiol concentration significantly decreased with increase in aging time. The band intensities of myosin heavy chain and troponin T significantly reduced with increased refrigerated storage while actin remained relatively stable. This study thus proposes protein oxidation as a potential deteriorative change in refrigerated rabbit meat along with microbial spoilage and lipid oxidation. PMID:26115345

  6. Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patterns of contamination and resistance.

    PubMed

    Bokulich, Nicholas A; Bergsveinson, Jordyn; Ziola, Barry; Mills, David A

    2015-01-01

    Distinct microbial ecosystems have evolved to meet the challenges of indoor environments, shaping the microbial communities that interact most with modern human activities. Microbial transmission in food-processing facilities has an enormous impact on the qualities and healthfulness of foods, beneficially or detrimentally interacting with food products. To explore modes of microbial transmission and spoilage-gene frequency in a commercial food-production scenario, we profiled hop-resistance gene frequencies and bacterial and fungal communities in a brewery. We employed a Bayesian approach for predicting routes of contamination, revealing critical control points for microbial management. Physically mapping microbial populations over time illustrates patterns of dispersal and identifies potential contaminant reservoirs within this environment. Habitual exposure to beer is associated with increased abundance of spoilage genes, predicting greater contamination risk. Elucidating the genetic landscapes of indoor environments poses important practical implications for food-production systems and these concepts are translatable to other built environments. PMID:25756611

  7. Development of microbial spoilage and lipid and protein oxidation in rabbit meat.

    PubMed

    Nakyinsige, K; Sazili, A Q; Aghwan, Z A; Zulkifli, I; Goh, Y M; Abu Bakar, F; Sarah, S A

    2015-10-01

    This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4°C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal slaughter procedure. The hind limbs were used for microbial analysis while the Longissimus lumborum m. was used for determination of lipid and protein oxidation. Bacterial counts generally increased with aging time and the limit for fresh meat (10(8)cfu/g) was reached at d 7 postmortem. Significant differences in malondialdehyde content were observed after 3d of storage. The thiol concentration significantly decreased with increase in aging time. The band intensities of myosin heavy chain and troponin T significantly reduced with increased refrigerated storage while actin remained relatively stable. This study thus proposes protein oxidation as a potential deteriorative change in refrigerated rabbit meat along with microbial spoilage and lipid oxidation.

  8. The "white kidney bean incident" in Japan.

    PubMed

    Ogawa, Haruko; Date, Kimie

    2014-01-01

    Lectin poisoning occurred in Japan in 2006 after a TV broadcast that introduced a new diet of eating staple foods with powdered toasted white kidney beans, seeds of Phaseolus vulgaris. Although the method is based on the action of a heat-stable α-amylase inhibitor in the beans, phaseolamin, more than 1,000 viewers who tried the method suffered from acute intestinal symptoms and 100 people were hospitalized. Lectins in the white kidney beans were suspected to be the cause of the trouble. We were asked to investigate the lectin activity remaining in the beans after the heat treatment recommended on the TV program. The test suggested that the heat treatment was insufficient to inactivate the lectin activity, which, combined with our ignorance of carbohydrate signaling in the intestine, was the cause of the problem.

  9. Locust bean gum: a versatile biopolymer.

    PubMed

    Prajapati, Vipul D; Jani, Girish K; Moradiya, Naresh G; Randeria, Narayan P; Nagar, Bhanu J

    2013-05-15

    Biopolymers or natural polymers are an attractive class of biodegradable polymers since they are derived from natural sources, easily available, relatively cheap and can be modified by suitable reagent. Locust bean gum is one of them that have a wide potentiality in drug formulations due to its extensive application as food additive and its recognized lack of toxicity. It can be tailored to suit its demands of applicants in both the pharmaceutical and biomedical areas. Locust bean gum has a wide application either in the field of novel drug delivery system as rate controlling excipients or in tissue engineering as scaffold formation. Through keen references of reported literature on locust bean gum, in this review, we have described critical aspects of locust bean gum, its manufacturing process, physicochemical properties and applications in various drug delivery systems.

  10. Portrait of Astronaut Alan L. Bean

    NASA Technical Reports Server (NTRS)

    1969-01-01

    Portrait of Astronaut Alan L. Bean, Prime Crew Lunar Module Pilot of the Apollo 12 Lunar Landing Mission, in his space suit minus the helmet. He is standing outside beside a mock-up of the Lunar Lander.

  11. Phenotyping common beans for adaptation to drought.

    PubMed

    Beebe, Stephen E; Rao, Idupulapati M; Blair, Matthew W; Acosta-Gallegos, Jorge A

    2013-01-01

    Common beans (Phaseolus vulgaris L.) originated in the New World and are the grain legume of greatest production for direct human consumption. Common bean production is subject to frequent droughts in highland Mexico, in the Pacific coast of Central America, in northeast Brazil, and in eastern and southern Africa from Ethiopia to South Africa. This article reviews efforts to improve common bean for drought tolerance, referring to genetic diversity for drought response, the physiology of drought tolerance mechanisms, and breeding strategies. Different races of common bean respond differently to drought, with race Durango of highland Mexico being a major source of genes. Sister species of P. vulgaris likewise have unique traits, especially P. acutifolius which is well adapted to dryland conditions. Diverse sources of tolerance may have different mechanisms of plant response, implying the need for different methods of phenotyping to recognize the relevant traits. Practical considerations of field management are discussed including: trial planning; water management; and field preparation.

  12. The "white kidney bean incident" in Japan.

    PubMed

    Ogawa, Haruko; Date, Kimie

    2014-01-01

    Lectin poisoning occurred in Japan in 2006 after a TV broadcast that introduced a new diet of eating staple foods with powdered toasted white kidney beans, seeds of Phaseolus vulgaris. Although the method is based on the action of a heat-stable α-amylase inhibitor in the beans, phaseolamin, more than 1,000 viewers who tried the method suffered from acute intestinal symptoms and 100 people were hospitalized. Lectins in the white kidney beans were suspected to be the cause of the trouble. We were asked to investigate the lectin activity remaining in the beans after the heat treatment recommended on the TV program. The test suggested that the heat treatment was insufficient to inactivate the lectin activity, which, combined with our ignorance of carbohydrate signaling in the intestine, was the cause of the problem. PMID:25117222

  13. Phenotyping common beans for adaptation to drought

    PubMed Central

    Beebe, Stephen E.; Rao, Idupulapati M.; Blair, Matthew W.; Acosta-Gallegos, Jorge A.

    2013-01-01

    Common beans (Phaseolus vulgaris L.) originated in the New World and are the grain legume of greatest production for direct human consumption. Common bean production is subject to frequent droughts in highland Mexico, in the Pacific coast of Central America, in northeast Brazil, and in eastern and southern Africa from Ethiopia to South Africa. This article reviews efforts to improve common bean for drought tolerance, referring to genetic diversity for drought response, the physiology of drought tolerance mechanisms, and breeding strategies. Different races of common bean respond differently to drought, with race Durango of highland Mexico being a major source of genes. Sister species of P. vulgaris likewise have unique traits, especially P. acutifolius which is well adapted to dryland conditions. Diverse sources of tolerance may have different mechanisms of plant response, implying the need for different methods of phenotyping to recognize the relevant traits. Practical considerations of field management are discussed including: trial planning; water management; and field preparation. PMID:23507928

  14. Red kidney beans--to eat or not to eat?

    PubMed

    Venter, F S; Thiel, P G

    1995-04-01

    The importation of dry red kidney beans (a variety of the species Phaseolus vulgaris) for cultivation or consumption in South Africa is prohibited because of their potential toxicity to humans. It has been established that the haemagglutinating lectins (e.g. phytohaemagglutinin (PHA)) in kidney beans are responsible for this toxicity. Dry bean varieties available on the South African market for human consumption as well as locally produced (for this study) and imported dry red kidney beans and imported canned red kidney beans were compared. The PHA activity and the effect of heat thereon were measured, before and after overnight soaking. The PHA activity in extracts of uncooked and incompletely cooked red kidney beans was not higher than the levels measured in 50% of the other bean varieties included in the study. These findings indicate that the toxic potentials and health risks associated with red kidney beans are similar to those of other dry beans already commercially available to South Africans.

  15. Red kidney beans--to eat or not to eat?

    PubMed

    Venter, F S; Thiel, P G

    1995-04-01

    The importation of dry red kidney beans (a variety of the species Phaseolus vulgaris) for cultivation or consumption in South Africa is prohibited because of their potential toxicity to humans. It has been established that the haemagglutinating lectins (e.g. phytohaemagglutinin (PHA)) in kidney beans are responsible for this toxicity. Dry bean varieties available on the South African market for human consumption as well as locally produced (for this study) and imported dry red kidney beans and imported canned red kidney beans were compared. The PHA activity and the effect of heat thereon were measured, before and after overnight soaking. The PHA activity in extracts of uncooked and incompletely cooked red kidney beans was not higher than the levels measured in 50% of the other bean varieties included in the study. These findings indicate that the toxic potentials and health risks associated with red kidney beans are similar to those of other dry beans already commercially available to South Africans. PMID:7777998

  16. A standard bacterial isolate set for research on contemporary dairy spoilage.

    PubMed

    Trmčić, A; Martin, N H; Boor, K J; Wiedmann, M

    2015-08-01

    Food spoilage is an ongoing issue that could be dealt with more efficiently if some standardization and unification was introduced in this field of research. For example, research and development efforts to understand and reduce food spoilage can greatly be enhanced through availability and use of standardized isolate sets. To address this critical issue, we have assembled a standard isolate set of dairy spoilers and other selected nonpathogenic organisms frequently associated with dairy products. This publicly available bacterial set consists of (1) 35 gram-positive isolates including 9 Bacillus and 15 Paenibacillus isolates and (2) 16 gram-negative isolates including 4 Pseudomonas and 8 coliform isolates. The set includes isolates obtained from samples of pasteurized milk (n=43), pasteurized chocolate milk (n=1), raw milk (n=1), cheese (n=2), as well as isolates obtained from samples obtained from dairy-powder production (n=4). Analysis of growth characteristics in skim milk broth identified 16 gram-positive and 13 gram-negative isolates as psychrotolerant. Additional phenotypic characterization of isolates included testing for activity of β-galactosidase and lipolytic and proteolytic enzymes. All groups of isolates included in the isolate set exhibited diversity in growth and enzyme activity. Source data for all isolates in this isolate set are publicly available in the FoodMicrobeTracker database (http://www.foodmicrobetracker.com), which allows for continuous updating of information and advancement of knowledge on dairy-spoilage representatives included in this isolate set. This isolate set along with publicly available isolate data provide a unique resource that will help advance knowledge of dairy-spoilage organisms as well as aid industry in development and validation of new control strategies.

  17. Bean Type Modifies Larval Competition in Zabrotes subfasciatus (Chrysomelidae: Bruchinae).

    PubMed

    Oliveira, S O D; Rodrigues, A S; Vieira, J L; Rosi-Denadai, C A; Guedes, N M P; Guedes, R N C

    2015-08-01

    Larval competition is particularly prevalent among grain beetles that remain within their mother-selected grain throughout development, and the behavioral process of competition is usually inferred by the competition outcome. The Mexican bean weevil Zabrotes subfasciatus (Boheman) is subjected to resource availability variation because of the diversity of common bean types and sizes, from small (e.g., kidney beans) to large (e.g., cranberry beans). The competition process was identified in the Mexican bean weevil reared on kidney and cranberry beans by inference from the competition outcome and by direct observation through digital X-ray imaging. Increased larval density negatively affected adult emergence in kidney beans and reduced adult body mass in both kidney and cranberry beans. Developmental time was faster in cranberry beans. The results allowed for increased larval fitness (i.e., higher larval biomass produced per grain), with larval density reaching a maximum plateau >5 hatched larvae per kidney bean, whereas in cranberry beans, larval fitness linearly increased with density to 13 hatched larvae per bean. These results, together with X-ray imaging without evidence of direct aggressive interaction among larvae, indicate scramble competition, with multiple larvae emerging per grain. However, higher reproductive output was detected for adults from lower density competition with better performance on cranberry beans. Larger populations and fitter adults are expected in intermediate larval densities primarily in cranberry beans where grain losses should be greater.

  18. Effect of processing on ochratoxin A content in dried beans.

    PubMed

    Iha, M H; Trucksess, M W; Tournas, V H

    2009-10-01

    Dried pink beans naturally contaminated with ochratoxin A (OTA) and dried carioca beans artificially contaminated with OTA by inoculation with Aspergillus ochraceus (ATCC 22947) were tested for ochratoxin A levels as follows: dried beans were washed with water for 2, 60 or 120 min, soaked in water for 60, 120 min or 10 h, and cooked for 60 or 120 min. At each step, test water and beans were separated. Test water, raw beans and cooked beans were analyzed for OTA. The amount of OTA partitioned into water and in residual beans was determined by methanol-sodium bicarbonate extraction, buffer dilution, immunoaffinity column cleanup, liquid chromatographic separation and fluorescence detection. The results demonstrated that the distribution of OTA in processing water and beans depends on the method of preparation. All treatments (washing, soaking and cooking) when applied individually reduced the amounts of OTA retained in bean flour and whole beans. Higher amounts of OTA remained in whole beans than in bean flour after removing the processing water. The combination of the three treatments eliminated about 50% of the toxin from whole beans. This study provides evidence that discarding the washing, soaking and cooking water leads to a significant reduction in OTA contamination in dried beans. PMID:19693718

  19. Bean Type Modifies Larval Competition in Zabrotes subfasciatus (Chrysomelidae: Bruchinae).

    PubMed

    Oliveira, S O D; Rodrigues, A S; Vieira, J L; Rosi-Denadai, C A; Guedes, N M P; Guedes, R N C

    2015-08-01

    Larval competition is particularly prevalent among grain beetles that remain within their mother-selected grain throughout development, and the behavioral process of competition is usually inferred by the competition outcome. The Mexican bean weevil Zabrotes subfasciatus (Boheman) is subjected to resource availability variation because of the diversity of common bean types and sizes, from small (e.g., kidney beans) to large (e.g., cranberry beans). The competition process was identified in the Mexican bean weevil reared on kidney and cranberry beans by inference from the competition outcome and by direct observation through digital X-ray imaging. Increased larval density negatively affected adult emergence in kidney beans and reduced adult body mass in both kidney and cranberry beans. Developmental time was faster in cranberry beans. The results allowed for increased larval fitness (i.e., higher larval biomass produced per grain), with larval density reaching a maximum plateau >5 hatched larvae per kidney bean, whereas in cranberry beans, larval fitness linearly increased with density to 13 hatched larvae per bean. These results, together with X-ray imaging without evidence of direct aggressive interaction among larvae, indicate scramble competition, with multiple larvae emerging per grain. However, higher reproductive output was detected for adults from lower density competition with better performance on cranberry beans. Larger populations and fitter adults are expected in intermediate larval densities primarily in cranberry beans where grain losses should be greater. PMID:26470357

  20. Effect of processing on ochratoxin A content in dried beans.

    PubMed

    Iha, M H; Trucksess, M W; Tournas, V H

    2009-10-01

    Dried pink beans naturally contaminated with ochratoxin A (OTA) and dried carioca beans artificially contaminated with OTA by inoculation with Aspergillus ochraceus (ATCC 22947) were tested for ochratoxin A levels as follows: dried beans were washed with water for 2, 60 or 120 min, soaked in water for 60, 120 min or 10 h, and cooked for 60 or 120 min. At each step, test water and beans were separated. Test water, raw beans and cooked beans were analyzed for OTA. The amount of OTA partitioned into water and in residual beans was determined by methanol-sodium bicarbonate extraction, buffer dilution, immunoaffinity column cleanup, liquid chromatographic separation and fluorescence detection. The results demonstrated that the distribution of OTA in processing water and beans depends on the method of preparation. All treatments (washing, soaking and cooking) when applied individually reduced the amounts of OTA retained in bean flour and whole beans. Higher amounts of OTA remained in whole beans than in bean flour after removing the processing water. The combination of the three treatments eliminated about 50% of the toxin from whole beans. This study provides evidence that discarding the washing, soaking and cooking water leads to a significant reduction in OTA contamination in dried beans.

  1. Pseudomonads and Achromobacters in the Spoilage of Irradiated Haddock of Different Preirradiation Quality

    PubMed Central

    Laycock, R. A.; Regier, L. W.

    1970-01-01

    The effect of initial quality of fish on postirradiation (100 krad) changes in the bacterial flora of haddock fillets during aerobic storage at 3 C has been investigated, with emphasis on the Pseudomonas and Achromobacter groups. The quality was related to the length of time the eviscerated fish had been stored in ice prior to filleting. Increased numbers of organisms, in particular Pseudomonas putrefaciens, were found initially on fillets cut from older fish. Pseudomonads were reduced by 2 to 3 log orders by irradiation, and achromobacters and gram-positive isolates predominated in the immediate postirradiation flora. Little difference could be detected in either types or relative proportions of organisms occurring during storage of unirradiated fish of different quality. Pseudomonads outgrew achromobacters and dominated the spoilage flora in all cases. After spoilage, however, the growth rate of pseudomonads declined markedly. In irradiated fish, achromobacters predominated throughout storage. In fish of better initial quality, bacterial numbers were 1 to 2 log orders higher at spoilage than in their unirradiated counterparts and in the poorer quality of irradiated samples. The increased number of organisms was accompanied by a radical change in the character of the predominant achromobacters. Pseudomonads were found to increase in numbers during storage of irradiated fish, in particular in poorer quality fish on which they were initially present in higher numbers. Detection of pseudomonads, even when present in high numbers, was found to be limited by the identification techniques normally used. PMID:16349884

  2. Spoilage of foods monitored by native fluorescence spectroscopy with selective excitation wavelength

    NASA Astrophysics Data System (ADS)

    Pu, Yang; Wang, Wubao; Alfano, Robert R.

    2015-03-01

    The modern food processing and storage environments require the real-time monitoring and rapid microbiological testing. Optical spectroscopy with selective excitation wavelengths can be the basis of a novel, rapid, reagent less, noncontact and non-destructive technique for monitoring the food spoilage. The native fluorescence spectra of muscle foods stored at 2-4°C (in refrigerator) and 20-24°C (in room temperature) were measured as a function of time with a selective excitation wavelength of 340nm. The contributions of the principal molecular components to the native fluorescence spectra of meat were measured spectra of each fluorophore: collagen, reduced nicotinamide adenine dinucleotide (NADH), and flavin. The responsible components were extracted using a method namely Multivariate Curve Resolution with Alternating Least-Squares (MCR-ALS). The native fluorescence combined with MCR-ALS can be used directly on the surface of meat to produce biochemically interpretable "fingerprints", which reflects the microbial spoilage of foods involved with the metabolic processes. The results show that with time elapse, the emission from NADH in meat stored at 24°C increases much faster than that at 4°C. This is because multiplying of microorganisms and catabolism are accompanied by the generation of NADH. This study presents changes of relative content of NADH may be used as criterion for detection of spoilage degree of meat using native fluorescence spectroscopy.

  3. Nitrite loss and spoilage microflora development in chub-packed luncheon meat.

    PubMed

    Bell, R G; De Lacy, K M

    1983-12-01

    Residual nitrite was lost from chub-packed luncheon meat during storage through both chemical breakdown and microbial consumption. The relative importance of these mechanisms in this pasteurized product was determined by the speed of development of the spoilage microflora, which is influenced by storage conditions. The nitrite half-life due to chemical loss was 13 d at 25 degrees C and 36 d at 10 degrees C. When microbial growth occurred these half-lives were reduced to 2.6 d and 21 d, respectively. Qualitative differences in the microflora that developed at these two temperatures (denitrifying Bacillus spp. at 25 degrees C and non-denitrifying Streptococcus spp. at 10 degrees C) account for the large temperature effect. Growth of Streptococcus spp. increased the rate of chemical nitrite loss in chubs by reducing the pH value. Nitrite did not inhibit the aerobic growth of either Bacillus or Streptococcus species associated with spoilage but did inhibit the anaerobic growth of Bacillus spp. This bacteriostatic effect of residual nitrite in anaerobic conditions will decrease during storage as nitrite level falls and oxygen penetrates the chub pack. Nitrite-mediated bacteriostasis does not obviate the need for refrigerated storage but does afford a real, if ephemeral, safeguard against spoilage occurring during short periods of temperature abuse.

  4. TdKT, a new killer toxin produced by Torulaspora delbrueckii effective against wine spoilage yeasts.

    PubMed

    Villalba, María Leticia; Susana Sáez, Julieta; Del Monaco, Silvana; Lopes, Christian Ariel; Sangorrín, Marcela Paula

    2016-01-18

    Microbiological spoilage is a major concern throughout the wine industry, and control tools are limited. This paper addresses the identification and partial characterization of a new killer toxin from Torulaspora delbrueckii with potential biocontrol activity of Brettanomyces bruxellensis, Pichia guilliermondii, Pichia manshurica and Pichia membranifaciens wine spoilage. A panel of 18 different wine strains of T. delbrueckii killer yeasts was analysed, and the strain T. delbrueckii NPCC 1033 (TdKT producer) showed a significant inhibitory effect on the growth of all different spoilage yeasts evaluated. The TdKT toxin was then subjected to a partial biochemical characterization. Its estimated molecular weight was N30 kDa and it showed glucanase and chitinase enzymatic activities. The killer activity was stable between pH 4.2 and 4.8 and inactivated at temperature above 40 °C. Pustulan and chitin — but not other cell wall polysaccharides — prevented sensitive yeast cells from being killed by TdKT, suggesting that those may be the first toxin targets in the cell wall. TdKT provoked an increase in necrosis cell death after 3 h treatment and apoptotic cell death after 24 h showing time dependence in its mechanisms of action. Killer toxin extracts were active at oenological conditions, confirming their potential use as a biocontrol tool in winemaking. PMID:26513248

  5. A combination of heat treatment and Pichia guilliermondii prevents cherry tomato spoilage by fungi.

    PubMed

    Zhao, Yan; Tu, Kang; Tu, Sicong; Liu, Ming; Su, Jing; Hou, Yue-Peng

    2010-01-31

    This study investigated the effectiveness of heat treatment and Pichia guilliermondii, either alone or in combination, to combat postharvest fungal spoilage in cherry tomato fruit. In vitro experiments demonstrated that heat treatment at 38 degrees C significantly inhibited mycelial growth of three different pathogens (Botrytis cinerea, Alternaria alternata and Rhizopus stolonifer Ehrenb). In vivo experiments unveiled that either heat treatment or P. guilliermondii reduced decay caused by these pathogens. Furthermore, a combination of heat treatment followed by the application of P. guilliermondii (H+P) provided the best efficacy in prevention of cherry tomato from fungal spoilage. Following, H+P treatment, electronic nose detected a reduction of volatility in cherry tomato fruit odor, an indicator of preserving fruit's freshness. Scanning electron microscopy unveiled that heat treatment at 38 degrees C for 24h inhibited hyphae growth and spore germination of R. stolonifer Ehrenb while P. guilliermondii multiplied rapidly on fruit wounds, and its cells had a strong capability of adhesion to the hyphae of R. stolonifer Ehrenb. However, heat treatment also seriously injured P. guilliermondii, therefore P. guilliermondii should be applied after heat treatment. A combination of heat treatment and P. guilliermondii is one of the most effective techniques at controlling postharvest fungal spoilage in cherry tomato fruit.

  6. Hyperspectral scattering profiles for prediction of the microbial spoilage of beef

    NASA Astrophysics Data System (ADS)

    Peng, Yankun; Zhang, Jing; Wu, Jianhu; Hang, Hui

    2009-05-01

    Spoilage in beef is the result of decomposition and the formation of metabolites caused by the growth and enzymatic activity of microorganisms. There is still no technology for the rapid, accurate and non-destructive detection of bacterially spoiled or contaminated beef. In this study, hyperspectral imaging technique was exploited to measure biochemical changes within the fresh beef. Fresh beef rump steaks were purchased from a commercial plant, and left to spoil in refrigerator at 8°C. Every 12 hours, hyperspectral scattering profiles over the spectral region between 400 nm and 1100 nm were collected directly from the sample surface in reflection pattern in order to develop an optimal model for prediction of the beef spoilage, in parallel the total viable count (TVC) per gram of beef were obtained by classical microbiological plating methods. The spectral scattering profiles at individual wavelengths were fitted accurately by a two-parameter Lorentzian distribution function. TVC prediction models were developed, using multi-linear regression, on relating individual Lorentzian parameters and their combinations at different wavelengths to log10(TVC) value. The best predictions were obtained with r2= 0.96 and SEP = 0.23 for log10(TVC). The research demonstrated that hyperspectral imaging technique is a valid tool for real-time and non-destructive detection of bacterial spoilage in beef.

  7. TdKT, a new killer toxin produced by Torulaspora delbrueckii effective against wine spoilage yeasts.

    PubMed

    Villalba, María Leticia; Susana Sáez, Julieta; Del Monaco, Silvana; Lopes, Christian Ariel; Sangorrín, Marcela Paula

    2016-01-18

    Microbiological spoilage is a major concern throughout the wine industry, and control tools are limited. This paper addresses the identification and partial characterization of a new killer toxin from Torulaspora delbrueckii with potential biocontrol activity of Brettanomyces bruxellensis, Pichia guilliermondii, Pichia manshurica and Pichia membranifaciens wine spoilage. A panel of 18 different wine strains of T. delbrueckii killer yeasts was analysed, and the strain T. delbrueckii NPCC 1033 (TdKT producer) showed a significant inhibitory effect on the growth of all different spoilage yeasts evaluated. The TdKT toxin was then subjected to a partial biochemical characterization. Its estimated molecular weight was N30 kDa and it showed glucanase and chitinase enzymatic activities. The killer activity was stable between pH 4.2 and 4.8 and inactivated at temperature above 40 °C. Pustulan and chitin — but not other cell wall polysaccharides — prevented sensitive yeast cells from being killed by TdKT, suggesting that those may be the first toxin targets in the cell wall. TdKT provoked an increase in necrosis cell death after 3 h treatment and apoptotic cell death after 24 h showing time dependence in its mechanisms of action. Killer toxin extracts were active at oenological conditions, confirming their potential use as a biocontrol tool in winemaking.

  8. Noninvasive Qualitative and Quantitative Assessment of Spoilage Attributes of Chilled Pork Using Hyperspectral Scattering Technique.

    PubMed

    Zhang, Leilei; Peng, Yankun

    2016-08-01

    The objective of this research was to develop a rapid noninvasive method for quantitative and qualitative determination of chilled pork spoilage. Microbiological, physicochemical, and organoleptic characteristics such as the total viable count (TVC), Pseudomonas spp., total volatile basic-nitrogen (TVB-N), pH value, and color parameter L* were determined to appraise pork quality. The hyperspectral scattering characteristics from 54 meat samples were fitted by four-parameter modified Gompertz function accurately. Support vector machines (SVM) was applied to establish quantitative prediction model between scattering fitting parameters and reference values. In addition, partial least squares discriminant analysis (PLS-DA) and Bayesian analysis were utilized as supervised and unsupervised techniques for the qualitative identification of meat spoilage. All stored chilled meat samples were classified into three grades: "fresh," "semi-fresh," and "spoiled." Bayesian classification model was superior to PLS-DA with overall classification accuracy of 92.86%. The results demonstrated that hyperspectral scattering technique combined with SVM and Bayesian possessed a powerful capability for meat spoilage assessment rapidly and noninvasively.

  9. Non-destructive detection of fish spoilage using a wireless basic volatile sensor.

    PubMed

    Bhadra, Sharmistha; Narvaez, Claudia; Thomson, Douglas J; Bridges, Greg E

    2015-03-01

    A hydrogel-pH-electrode based near-field passive volatile sensor is described for real-time monitoring of fish spoilage. The sensor employs a varactor-based LC resonator that can be interrogated remotely using inductive coupling. The sensor's resonant frequency varies in response to the basic volatile spoilage compounds (total volatile basic nitrogen, TVB-N) in the headspace of packaged fish. The sensor is shown to have a linear response to logarithm of the ammonia gas concentration with a detection limit of 0.001 mg L(-1) (1.5 ppm). Trials on tilapia at 24 °C and 4 °C, employing direct comparison of sensor measurements with microbial analysis, indicate that the sensor response is correlated with the bacterial growth pattern in fish samples. It is shown that the sensor can distinctly identify when the product rejection level (10(7) cfu g(-1) bacterial population) occurs for both 24 °C and 4 °C storage conditions. This demonstrates a potential for real-time monitoring of fish spoilage. The wireless sensor is suited to embedding in packaging material and does not require an integrated circuit, making it amenable to inexpensive mass production using printed electronic technology.

  10. In situ control of food spoilage fungus using Lactobacillus acidophilus NCDC 291.

    PubMed

    Garcha, Seema; Natt, Navdeep Kaur

    2012-10-01

    A challenge for food industry today is to produce minimally processed food, without use of chemical preservatives and little compromise on nutritional status. Lactobacillus acidophilus NCDC 291 can be directly added to food where it enhances shelf life by competing with other microflora (both bacterial and fungal) for food and also by production of antimicrobial metabolites as bacteriocins. Comprehensive studies have demonstrated the in vitro activity of bacteriocins. However their role in preventing fresh food spoilage needs more elucidation. The present study was conducted to evaluate the efficacy of the whole cells of this organism as biopreservative agent against fungi. Four most commonly occurring spoilage fungi were isolated and were identified as Fusarium, Alternaria, Penicillium and Aspergillus. Growth of all of them was inhibited in in vitro studies, (approximately 33-43% decrease in mycelial dry weight basis between test and control). In situ biopreservation of Indian cheese and raw poultry meat was attempted and the colony count of Alternaria was significantly (p < 0.05, Bonferroni Holm) reduced in presence of L. acidophilus. Dip and Keep approach of preservation for Mangifera and Momordica were carried out in which microbial spoilage was not observed up to 6 days.

  11. Noninvasive Qualitative and Quantitative Assessment of Spoilage Attributes of Chilled Pork Using Hyperspectral Scattering Technique.

    PubMed

    Zhang, Leilei; Peng, Yankun

    2016-08-01

    The objective of this research was to develop a rapid noninvasive method for quantitative and qualitative determination of chilled pork spoilage. Microbiological, physicochemical, and organoleptic characteristics such as the total viable count (TVC), Pseudomonas spp., total volatile basic-nitrogen (TVB-N), pH value, and color parameter L* were determined to appraise pork quality. The hyperspectral scattering characteristics from 54 meat samples were fitted by four-parameter modified Gompertz function accurately. Support vector machines (SVM) was applied to establish quantitative prediction model between scattering fitting parameters and reference values. In addition, partial least squares discriminant analysis (PLS-DA) and Bayesian analysis were utilized as supervised and unsupervised techniques for the qualitative identification of meat spoilage. All stored chilled meat samples were classified into three grades: "fresh," "semi-fresh," and "spoiled." Bayesian classification model was superior to PLS-DA with overall classification accuracy of 92.86%. The results demonstrated that hyperspectral scattering technique combined with SVM and Bayesian possessed a powerful capability for meat spoilage assessment rapidly and noninvasively. PMID:27340214

  12. Identification of markers linked to genes for sprouting tolerance (independent of grain color) in hard white winter wheat (HWWW)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Identification of markers linked to genes for sprouting tolerance (independent of grain color) in hard white winter wheat (HWWW) ABSTRACT Pre-harvest sprouting (PHS) of wheat (Triticum aestivum L.) can negatively impact end-use quality and seed viability at planting. Due to preferences for white ...

  13. Visible and near-infrared instruments for detection and quantification of sprouted wheat kernels and falling number

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Pre-harvest sprouting of wheat kernels within the grain head presents serious problems as it can greatly affect end use quality. Functional properties of wheat flour made from sprouted wheat result in poor dough and bread-making quality. This research examined the ability of two instruments to estim...

  14. Gene expression regulation of sprout inhibition and water retention genes in potatoes by 1,4-dimethylnapthalene (DMN)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The potato is the fifth largest agricultural crop in the world and a dietary staple in many cultures. When sprouting, the potato produces the toxin solanine and begins to sweeten, a process that makes the potato undesirable for consumer use. Sprout inhibitors such as 1,4-dimethylnapthalene (DMN) ar...

  15. Impact of selenium supply on se-methylselenocysteine and glucosinolates accumulation in selenium-biofortified brassica sprouts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Brassica sprouts are widely marketed as functional foods. Here we examined the effects of Se treatment on the accumulation of anticancer compound Se-methylselenocysteine (SeMSCys) and glucosinolates in Brassica sprouts. Cultivars from the six most extensively consumed Brassica vegetables (broccoli, ...

  16. Sweet potato cysteine proteases SPAE and SPCP2 participate in sporamin degradation during storage root sprouting.

    PubMed

    Chen, Hsien-Jung; Liang, Shu-Hao; Huang, Guan-Jhong; Lin, Yaw-Huei

    2015-08-15

    Sweet potato sporamins are trypsin inhibitors and exhibit strong resistance to digestion by pepsin, trypsin and chymotrypsin. In addition, they constitute the major storage proteins in the sweet potato and, after degradation, provide nitrogen as a nutrient for seedling regrowth in sprouting storage roots. In this report, four cysteine proteases-one asparaginyl endopeptidase (SPAE), two papain-like cysteine proteases (SPCP1 and SPCP2), and one granulin-containing cysteine protease (SPCP3)-were studied to determine their association with sporamin degradation in sprouting storage roots. Sporamin degradation became significant in the flesh of storage roots starting from week 4 after sprouting and this correlated with expression levels of SPAE and SPCP2, but not of SPCP1 and SPCP3. In the outer flesh near the skin, sporamin degradation was more evident and occurred earlier than in the inner flesh of storage roots. Degradation of sporamins in the outer flesh was inversely correlated with the distance of the storage root from the sprout. Exogenous application of SPAE and SPCP2, but not SPCP3, fusion proteins to crude extracts of the outer flesh (i.e., extracted from a depth of 0.3cm and within 2cm of one-week-old sprouts) promoted in vitro sporamin degradation in a dose-dependent manner. Pre-treatment of SPAE and SPCP2 fusion proteins at 95°C for 5min prior to their application to the crude extracts reduced sporamin degradation. These data show that sweet potato asparaginyl endopeptidase SPAE and papain-like cysteine protease SPCP2 participate in sporamin degradation during storage root sprouting.

  17. Preservation of Brussels Sprouts by Pullulan Coating Containing Oregano Essential Oil.

    PubMed

    Kraśniewska, Karolina; Gniewosz, Małgorzata; Kosakowska, Olga; Cis, Aneta

    2016-03-01

    In this study, the effectiveness of pullulan (a fungal polysaccharide) film containing oregano essential oil (OEO) at 1.0 to 10.0% was evaluated against bacteria, yeasts, and molds. The quality of the sprouts, as determined by weight loss, color, and appearance, was monitored during storage at 2 and 16°C. An organoleptic evaluation of odor preference and odor acceptability of OEO on the Brussels sprouts was also conducted. The antimicrobial activity of pullulan films with OEO increased significantly with the increase in OEO concentration (1 to 10%). Pullulan films with OEO were more effective for inhibiting the growth of yeasts and molds than for inhibiting gram-positive and gram-negative bacteria. Pullulan with 1.0% OEO was an effective combination and was used subsequently as the base coating for maintaining the safety and quality of fresh Brussels sprouts stored at 16°C for 14 days. The pullulan coating containing 1.0% OEO reduced Aspergillus niger populations by 2 log CFU/g. This coating also reduced weight loss in the sprouts. Compared with uncoated Brussels sprouts, the percent weight loss after 14 days was reduced in samples coated with pullulan and with pullulan plus 1% OEO by 3.81 and 6.06%, respectively, after storage at 2°C and by 8.04 and 9.30%, respectively, after storage 16°C. The coating also significantly reduced changes in general appearance and color during storage. Evaluation of the organoleptic properties indicated that pullulan containing OEO had only a slight detrimental effect on odor properties. Incorporating OEO into a delivery system for antimicrobial compounds in pullulan coatings extended the microbiological shelf life of Brussels sprouts. PMID:26939662

  18. Sweet potato cysteine proteases SPAE and SPCP2 participate in sporamin degradation during storage root sprouting.

    PubMed

    Chen, Hsien-Jung; Liang, Shu-Hao; Huang, Guan-Jhong; Lin, Yaw-Huei

    2015-08-15

    Sweet potato sporamins are trypsin inhibitors and exhibit strong resistance to digestion by pepsin, trypsin and chymotrypsin. In addition, they constitute the major storage proteins in the sweet potato and, after degradation, provide nitrogen as a nutrient for seedling regrowth in sprouting storage roots. In this report, four cysteine proteases-one asparaginyl endopeptidase (SPAE), two papain-like cysteine proteases (SPCP1 and SPCP2), and one granulin-containing cysteine protease (SPCP3)-were studied to determine their association with sporamin degradation in sprouting storage roots. Sporamin degradation became significant in the flesh of storage roots starting from week 4 after sprouting and this correlated with expression levels of SPAE and SPCP2, but not of SPCP1 and SPCP3. In the outer flesh near the skin, sporamin degradation was more evident and occurred earlier than in the inner flesh of storage roots. Degradation of sporamins in the outer flesh was inversely correlated with the distance of the storage root from the sprout. Exogenous application of SPAE and SPCP2, but not SPCP3, fusion proteins to crude extracts of the outer flesh (i.e., extracted from a depth of 0.3cm and within 2cm of one-week-old sprouts) promoted in vitro sporamin degradation in a dose-dependent manner. Pre-treatment of SPAE and SPCP2 fusion proteins at 95°C for 5min prior to their application to the crude extracts reduced sporamin degradation. These data show that sweet potato asparaginyl endopeptidase SPAE and papain-like cysteine protease SPCP2 participate in sporamin degradation during storage root sprouting. PMID:26363719

  19. Comparative Transcriptome Analyses Reveal a Special Glucosinolate Metabolism Mechanism in Brassica alboglabra Sprouts

    PubMed Central

    Guo, Rongfang; Huang, Zhongkai; Deng, Yanping; Chen, Xiaodong; XuHan, Xu; Lai, Zhongxiong

    2016-01-01

    Brassica sprouts contain abundant phytochemicals, especially glucosinolates (GSs). Various methods have been used to enhance GS content in sprouts. However, the molecular basis of GS metabolism in sprouts remains an open question. Here we employed RNA-seq analysis to compare the transcriptomes of high-GS (JL-08) and low-GS (JL-09) Brassica alboglabra sprouts. Paired-end Illumina RNA-seq reads were generated and mapped to the Brassica oleracea reference genome. The differentially expressed genes were analyzed between JL-08 and JL-09. Among these, 1477 genes were up-regulated and 1239 down-regulated in JL-09 compared with JL-08. Enrichment analysis of these differentially expressed genes showed that the GS biosynthesis had the smallest enrichment factor and the highest Q-value of all metabolic pathways in Kyoto Encyclopedia of Genes and Genomes database, indicating the main metabolic difference between JL-08 and JL-09 is the GS biosynthetic pathway. Thirty-seven genes of the sequenced data were annotated as putatively involved in GS biosynthesis, degradation, and regulation, of which 11 were differentially expressed in JL-08 and JL-09. The expression level of GS degradation enzyme myrosinase in high-GS JL-08 was lower compared with low-GS JL-09. Surprisingly, in high-GS JL-08, the expression levels of GS biosynthesis genes were also lower than those in low-GS JL-09. As the GS contents in sprouts are determined by dynamic equilibrium of seed stored GS mobilization, de novo synthesis, degradation, and extra transport, the result of this study leads us to suggest that efforts to increase GS content should focus on either raising GS content in seeds or decreasing myrosinase activity, rather than improving the expression level of GS biosynthesis genes in sprouts. PMID:27757119

  20. Motor cortex electrical stimulation augments sprouting of the corticospinal tract and promotes recovery of motor function

    PubMed Central

    Carmel, Jason B.; Martin, John H.

    2014-01-01

    The corticospinal system—with its direct spinal pathway, the corticospinal tract (CST) – is the primary system for controlling voluntary movement. Our approach to CST repair after injury in mature animals was informed by our finding that activity drives establishment of connections with spinal cord circuits during postnatal development. After incomplete injury in maturity, spared CST circuits sprout, and partially restore lost function. Our approach harnesses activity to augment this injury-dependent CST sprouting and to promote function. Lesion of the medullary pyramid unilaterally eliminates all CST axons from one hemisphere and allows examination of CST sprouting from the unaffected hemisphere. We discovered that 10 days of electrical stimulation of either the spared CST or motor cortex induces CST axon sprouting that partially reconstructs the lost CST. Stimulation also leads to sprouting of the cortical projection to the magnocellular red nucleus, where the rubrospinal tract originates. Coordinated outgrowth of the CST and cortical projections to the red nucleus could support partial re-establishment of motor systems connections to the denervated spinal motor circuits. Stimulation restores skilled motor function in our animal model. Lesioned animals have a persistent forelimb deficit contralateral to pyramidotomy in the horizontal ladder task. Rats that received motor cortex stimulation either after acute or chronic injury showed a significant functional improvement that brought error rate to pre-lesion control levels. Reversible inactivation of the stimulated motor cortex reinstated the impairment demonstrating the importance of the stimulated system to recovery. Motor cortex electrical stimulation is an effective approach to promote spouting of spared CST axons. By optimizing activity-dependent sprouting in animals, we could have an approach that can be translated to the human for evaluation with minimal delay. PMID:24994971

  1. Effects of PTEN and Nogo Codeletion on Corticospinal Axon Sprouting and Regeneration in Mice

    PubMed Central

    Geoffroy, Cédric G.; Lorenzana, Ariana O.; Kwan, Jeffrey P.; Lin, Kyle; Ghassemi, Omeed; Ma, Andrew; Xu, Nuo; Creger, Daniel; Liu, Kai; He, Zhigang

    2015-01-01

    Axons in the adult CNS have poor ability to grow after injury, impeding functional recovery in patients of spinal cord injury. This has been attributed to both a developmental decline in neuron-intrinsic growth ability and the presence of extrinsic growth inhibitors. We previously showed that genetic deletion of Nogo, an extrinsic inhibitor, promoted axonal sprouting from uninjured corticospinal tract (CST) neurons but not regeneration from injured CST neurons, whereas genetic deletion of PTEN, an intrinsic inhibitor, promoted both CST sprouting and regeneration. Here we test the hypothesis that combining an elevation of neuron-intrinsic growth ability and a reduction of extrinsic growth inhibition by genetic codeletion of PTEN and Nogo may further improve injury-induced axonal growth. In an apparent paradox, additionally deleting Nogo further enhanced CST regeneration but not sprouting in PTEN-deleted mice. Enhanced CST regeneration and sprouting in PTEN and PTEN/Nogo-deleted mice were associated with no or only temporary improvement in functional recovery. Our data illustrate that neuron-intrinsic and -extrinsic factors regulate axon regeneration and sprouting in complex ways and provide proof-of-principle evidence that targeting both can further improve regeneration. Neuron-intrinsic growth ability is an important determinant of neuronal responsiveness to changes in extrinsic growth inhibition, such that an elevated intrinsic growth state is a prerequisite for reducing extrinsic inhibition to take effect on CST regeneration. Meanwhile, additional strategies are required to unleash the full potential for functional recovery with enhanced axon regeneration and/or sprouting. PMID:25904793

  2. Conditioning nerve crush accelerates cytoskeletal protein transport in sprouts that form after a subsequent crush.

    PubMed

    McQuarrie, I G; Jacob, J M

    1991-03-01

    To examine the relationship between axonal outgrowth and the delivery of cytoskeletal proteins to the growing axon tip, outgrowth was accelerated by using a conditioning nerve crush. Because slow component b (SCb) of axonal transport is the most rapid vehicle for carrying cytoskeletal proteins to the axon tip, the rate of SCb was measured in conditioned vs. sham-conditioned sprouts. In young Sprague-Dawley rats, the conditioning crush was made to sciatic nerve branches at the knee; 14 days later, the test crush was made where the L4 and L5 spinal nerves join to form the sciatic nerve in the flank. Newly synthesized proteins were labeled in motor neurons by injecting 35S-methionine into the lumbar spinal cord 7 days before the test crush. The wave of pulse-labeled SCb proteins reached the crush by the time it was made and subsequently entered sprouts. The nerve was removed and sectioned for SDS-PAGE and fluorography 4-12 days after the crush. Tubulins, neurofilament proteins, and representative "cytomatrix" proteins (actin, calmodulin, and putative microtubule-associated proteins) were removed from gels for liquid scintillation counting. Labeled SCb proteins entered sprouts without first accumulating in parent axon stumps, presumably because sprouts begin to grow within hours after axotomy. The peak of SCb moved 11% faster in conditioned than in sham-conditioned sprouts: 3.0 vs. 2.7 mm/d (p less than 0.05). To confirm that sprouts elongate more rapidly when a test crush is preceded by a conditioning crush, outgrowth distances were measured in a separate group of rats by labeling fast axonal transport with 3H-proline 24 hours before nerve retrieval.(ABSTRACT TRUNCATED AT 250 WORDS)

  3. Effects of γ-irradiation on the lipid composition of inner sprout of garlic

    NASA Astrophysics Data System (ADS)

    Perez, M. B.; Curzio, O. A.; Aveldaño, M. I.; Croci, C. A.

    1998-06-01

    The aim of this work was to evaluate the effects of a dose of 60.0 Gy of 60Co γ-rays on the concentration and composition of lipids from the inner sprout of garlic cloves. 210 days after treatment, the levels of phospholipids, triacylglycerols and glycolipids were significantly reduced as a result of radiation. Levels of polyunsaturated fatty acids from these lipid fractions such as linoleic acids showed a similar trend of decrease. Irradiation also brought about an increase in diacylglycerols. Results are correlated with sprouting inhibition induced by γ-irradiation in garlic.

  4. Morphological changes induced by different doses of gamma irradiation in garlic sprouts

    NASA Astrophysics Data System (ADS)

    Pellegrini, C. N.; Croci, C. A.; Orioli, G. A.

    2000-03-01

    The objective of this work was to evaluate the effects of different doses of gamma rays applied in dormancy and post-dormancy on garlic bulbs in relation with some morphophysiological parameters. High (commercial) doses cause the complete inhibition of sprouting and mitosis (due to nuclear aberrations). Relatively low doses show no effects on bulbs but doses of 10 Gy applied in post-dormancy reduce sprouting and stop mitosis. This inhibition becomes noticeable from 150 days post-harvest onwards. Exogenous growth regulators can reverse these effects. Results may reinforce the good practice of radioinhibition processes in garlic.

  5. Sprout suppression on potato: need to look beyond CIPC for more effective and safer alternatives.

    PubMed

    Paul, Vijay; Ezekiel, R; Pandey, Rakesh

    2016-01-01

    World over, potatoes are being stored at 8-12 °C (85-90 % RH). This is the most common way of long-term (up to 6 to 9 months) storage of potatoes. The benefit of storing the potatoes within the temperature range of 8-12 °C is minimum accumulation of sugars in stored potato tubers. In sub-temperate, sub-tropical and tropical countries of the world, short-term (3 to 4 months) storage of potatoes is being done by non-refrigerated traditional/on-farm methods. These short- and long-term storage methods keep the stored potatoes suitable not only for table purpose but also for processing. However, once the natural dormancy period of potato is over, the prevailing temperatures in these storage methods favour sprouting and sprout growth. Therefore, use of some sprout suppressant to check the sprout growth becomes essential under these methods of potato storage. CIPC [Isopropyl N-(3-chlorophenyl) carbamate] is the most wide spread and commonly used sprout suppressant on potatoes. CIPC has been in use for more than 50 years and research carried out over such a long period use of CIPC has not only enhanced our understanding of its properties and chemistry but also about the production and toxicological status of its metabolites/degradation products. Today, various safety issues and concerns have surfaced primarily due to continuous and long-term use of CIPC. This review presents an appraisal on CIPC and explains the reasons for the long-time dependence on this chemical as a potato sprout suppressant. Issues like maximum residue limit and acceptable daily intake limit are being discussed for CIPC. This article brings an update on practical aspects of potato storage, residue levels of CIPC, efficacy of CIPC as sprout suppressant and health and environmental safety issues linked with CIPC and its metabolites. The aim of this article is to find possible solutions, way outs and future plans that can make the sprout suppression of potatoes safer and more risk free. PMID

  6. Spatiotemporal dynamics of lesion-induced axonal sprouting and its relation to functional architecture of the cerebellum.

    PubMed

    Dhar, Matasha; Brenner, Joshua M; Sakimura, Kenji; Kano, Masanobu; Nishiyama, Hiroshi

    2016-01-01

    Neurodegenerative lesions induce sprouting of new collaterals from surviving axons, but the extent to which this form of axonal remodelling alters brain functional structure remains unclear. To understand how collateral sprouting proceeds in the adult brain, we imaged post-lesion sprouting of cerebellar climbing fibres (CFs) in mice using in vivo time-lapse microscopy. Here we show that newly sprouted CF collaterals innervate multiple Purkinje cells (PCs) over several months, with most innervations emerging at 3-4 weeks post lesion. Simultaneous imaging of cerebellar functional structure reveals that surviving CFs similarly innervate functionally relevant and non-relevant PCs, but have more synaptic area on PCs near the collateral origin than on distant PCs. These results suggest that newly sprouted axon collaterals do not preferentially innervate functionally relevant postsynaptic targets. Nonetheless, the spatial gradient of collateral innervation might help to loosely maintain functional synaptic circuits if functionally relevant neurons are clustered in the lesioned area. PMID:27651000

  7. Three Dimensional 10% Cyclic Strain Reduces Bovine Aortic Endothelial Cell Angiogenic Sprout Length and Augments Tubulogenesis in Tubular Fibrin Hydrogels

    PubMed Central

    Gassman, Andrew A.; Kuprys, Tomas; Ucuzian, Areck A.; Brey, Eric; Matsumura, Akie; Pang, Yonggang; Larson, Jef; Greisler, Howard P.

    2010-01-01

    The development of a functional microvasculature is critical to the long-term survival of implanted tissue-engineered constructs. Dynamic culture conditions have shown to significantly modulate phenotypic characteristics and stimulate proliferation of cells within hydrogel-based tissue engineered blood vessels. Although prior work has described the effects uniaxial or equibiaxial mechanical stimulation has on endothelial cells, no work has outlined effects of three-dimensional mechanical stimulation on endothelial cells within tubular vessel analogs. We demonstrate here that 7 days of 10% cyclic volumetric distension has a deleterious effect on the average length and density of angiogenic sprouts derived from pellets of bovine aortic endothelial cells. Although both groups demonstrated lumen formation, the sprouts grown under dynamic culture conditions typically had wider, less-branching sprout patterns. These results suggest that prolonged mechanical stimulation could represent a cue for angiogenic sprouts to preferentially develop larger lumens over cellular migration and subsequent sprout length. PMID:20718050

  8. Spatiotemporal dynamics of lesion-induced axonal sprouting and its relation to functional architecture of the cerebellum

    PubMed Central

    Dhar, Matasha; Brenner, Joshua M.; Sakimura, Kenji; Kano, Masanobu; Nishiyama, Hiroshi

    2016-01-01

    Neurodegenerative lesions induce sprouting of new collaterals from surviving axons, but the extent to which this form of axonal remodelling alters brain functional structure remains unclear. To understand how collateral sprouting proceeds in the adult brain, we imaged post-lesion sprouting of cerebellar climbing fibres (CFs) in mice using in vivo time-lapse microscopy. Here we show that newly sprouted CF collaterals innervate multiple Purkinje cells (PCs) over several months, with most innervations emerging at 3–4 weeks post lesion. Simultaneous imaging of cerebellar functional structure reveals that surviving CFs similarly innervate functionally relevant and non-relevant PCs, but have more synaptic area on PCs near the collateral origin than on distant PCs. These results suggest that newly sprouted axon collaterals do not preferentially innervate functionally relevant postsynaptic targets. Nonetheless, the spatial gradient of collateral innervation might help to loosely maintain functional synaptic circuits if functionally relevant neurons are clustered in the lesioned area. PMID:27651000

  9. Continuous basal sprouting from a lignotuber:Arbutus unedo L. andErica arborea L., as woody Mediterranean examples.

    PubMed

    Mesléard, F; Lepart, J

    1989-03-01

    The two dominant species of the Corsican mattoral,Arbutus unedo L. andErica arborea L., can produce abundant sprouts from the lignotuber not only immediately after fire but also more or less continuously in the absence of major disturbance. The lignotuber appears to be more important during the early stages of development; the result is an increase in the number of sprouts during the 25 years following the establishment of the individuals. Later the lignotuber seems to lose the ability to ensure the development of new basal sprouts. A hypothesis is that the presence of a lignotuber is related to the growth form.Arbutus unedo andErica arborea show behaviour intermediate between acrotony and basitony, as the shoots show acrotony, and continuous sprouting is characteristic of basitonic species. The fact that sprouting from the lignotuber is not necessarily a result of fire suggests that the relation between fire and vegetation in the Mediterranean region should be reconsidered. PMID:23494355

  10. Preharvest herbicide treatments affect black bean desiccation, yield, and canned bean color

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A field trial was conducted near Richville, Michigan in 2013 and 2014 to evaluate the effects of preharvest herbicide treatments on desiccation, yield, and canned black bean quality and color. Three Type II black bean varieties, Zorro, Eclipse, and Zenith, were planted on two different dates in each...

  11. Dynamic transcriptome profiling of Bean Common Mosaic Virus (BCMV) infection in Common Bean (Phaseolus vulgaris L.)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Bean common mosaic virus (BCMV) is widespread, with Phaseolus species as the primary host plants. Numerous BCMV strains have been identified on the basis of a panel of bean varieties that distinguish the pathogenicity types with respect to the viral strains. Here, we report the transcriptional respo...

  12. Chlorpropham and 1,4-dimethylnaphthalene Control Sprout Growth in Potato Tubers Through Different Mechanisms and not Through Prolongation of Dormancy

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Application of Chlorpropham (CIPC) and 1,4-dimethylnaphthalene (DMN) to potato tubers prevents sprouting. CIPC prevents growth and suppresses sprouting by disruption of microtubules. DMN is a natural product originally isolated from potato skins suppresses sprout growth via an unknown mechanism. Bec...

  13. Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and product spoilage.

    PubMed

    Lücking, Genia; Stoeckel, Marina; Atamer, Zeynep; Hinrichs, Jörg; Ehling-Schulz, Monika

    2013-09-01

    Due to changes in the design of industrial food processing and increasing international trade, highly thermoresistant spore-forming bacteria are an emerging problem in food production. Minimally processed foods and products with extended shelf life, such as milk products, are at special risk for contamination and subsequent product damages, but information about origin and food quality related properties of highly heat-resistant spore-formers is still limited. Therefore, the aim of this study was to determine the biodiversity, heat resistance, and food quality and safety affecting characteristics of aerobic spore-formers in the dairy sector. Thus, a comprehensive panel of strains (n=467), which originated from dairy processing environments, raw materials and processed foods, was compiled. The set included isolates associated with recent food spoilage cases and product damages as well as isolates not linked to product spoilage. Identification of the isolates by means of Fourier-transform infrared spectroscopy and molecular methods revealed a large biodiversity of spore-formers, especially among the spoilage associated isolates. These could be assigned to 43 species, representing 11 genera, with Bacillus cereus s.l. and Bacillus licheniformis being predominant. A screening for isolates forming thermoresistant spores (TRS, surviving 100°C, 20 min) showed that about one third of the tested spore-formers was heat-resistant, with Bacillus subtilis and Geobacillus stearothermophilus being the prevalent species. Strains producing highly thermoresistant spores (HTRS, surviving 125°C, 30 min) were found among mesophilic as well as among thermophilic species. B. subtilis and Bacillus amyloliquefaciens were dominating the group of mesophilic HTRS, while Bacillus smithii and Geobacillus pallidus were dominating the group of thermophilic HTRS. Analysis of spoilage-related enzymes of the TRS isolates showed that mesophilic strains, belonging to the B. subtilis and B. cereus

  14. Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and product spoilage.

    PubMed

    Lücking, Genia; Stoeckel, Marina; Atamer, Zeynep; Hinrichs, Jörg; Ehling-Schulz, Monika

    2013-09-01

    Due to changes in the design of industrial food processing and increasing international trade, highly thermoresistant spore-forming bacteria are an emerging problem in food production. Minimally processed foods and products with extended shelf life, such as milk products, are at special risk for contamination and subsequent product damages, but information about origin and food quality related properties of highly heat-resistant spore-formers is still limited. Therefore, the aim of this study was to determine the biodiversity, heat resistance, and food quality and safety affecting characteristics of aerobic spore-formers in the dairy sector. Thus, a comprehensive panel of strains (n=467), which originated from dairy processing environments, raw materials and processed foods, was compiled. The set included isolates associated with recent food spoilage cases and product damages as well as isolates not linked to product spoilage. Identification of the isolates by means of Fourier-transform infrared spectroscopy and molecular methods revealed a large biodiversity of spore-formers, especially among the spoilage associated isolates. These could be assigned to 43 species, representing 11 genera, with Bacillus cereus s.l. and Bacillus licheniformis being predominant. A screening for isolates forming thermoresistant spores (TRS, surviving 100°C, 20 min) showed that about one third of the tested spore-formers was heat-resistant, with Bacillus subtilis and Geobacillus stearothermophilus being the prevalent species. Strains producing highly thermoresistant spores (HTRS, surviving 125°C, 30 min) were found among mesophilic as well as among thermophilic species. B. subtilis and Bacillus amyloliquefaciens were dominating the group of mesophilic HTRS, while Bacillus smithii and Geobacillus pallidus were dominating the group of thermophilic HTRS. Analysis of spoilage-related enzymes of the TRS isolates showed that mesophilic strains, belonging to the B. subtilis and B. cereus

  15. Bean with Tools on the Ocean of Storms

    NASA Technical Reports Server (NTRS)

    1969-01-01

    Astronaut Alan L. Bean, Lunar Module pilot, pauses near a tool carrier during extravehicular activity (EVA) on the Moon's surface. Commander Charles Conrad Jr., who took the black and white photo, is reflected in Bean's helmet visor.

  16. Astronaut Alan Bean participates in lunar surface simulation

    NASA Technical Reports Server (NTRS)

    1969-01-01

    Astronaut Alan L. Bean, lunar module pilot of the Apollo 12 lunar landing mission, participates in lunar surface simulation training in bldg 29 at the Manned Spacecraft Center. Bean is strapped to a one-sixth gravity simulator.

  17. Preservation of flavor in freeze dried green beans

    NASA Technical Reports Server (NTRS)

    Huber, C. S.; Heidelbaugh, N. D.; Davis, D.

    1973-01-01

    Before freeze drying, green beans are heated to point at which their cell structure is altered. Beans freeze dried with altered cell structure have improved rehydration properties and retain color, flavor, and texture.

  18. 32. Coffee bean sluiceway on ground floor showing chute bringing ...

    Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

    32. Coffee bean sluiceway on ground floor showing chute bringing beans from first floor hopper. HAER PR, 6-MAGU, 1B-17 - Hacienda Buena Vista, PR Route 10 (Ponce to Arecibo), Magueyes, Ponce Municipio, PR

  19. Registration of AO-1012-29-3-3A red kidney bean germplasm line with bean weevil, BCMV and BCMNV resistance

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Bean common mosaic virus (BCMV) and bean common mosaic necrosis virus (BCMNV) are important seed-borne diseases of dry bean (Phaseolus vulgaris L.) in the Americas and Africa. The bean weevil (Acanthoscelides obtectus Say) is an aggressive post-harvest pest of the common bean. The development of bea...

  20. Optimizing elicitation and seed priming to enrich broccoli and radish sprouts in glucosinolates.

    PubMed

    Baenas, Nieves; Villaño, Debora; García-Viguera, Cristina; Moreno, Diego A

    2016-08-01

    Elicitation is a cheaper and socially acceptable tool for improving plant food functionality. Our objective was to optimize the treatment doses of the elicitors: methyl jasmonate (MeJA), jasmonic acid (JA) and DL-methionine (MET), in order to find a successful and feasible treatment to produce broccoli and radish sprouts with enhanced levels of health-promoting glucosinolates. Also a priming of seeds as a novel strategy to trigger the glucosinolates content was carried out with water (control), MeJA (250μM), JA (250μM) and MET (10mM) before the elicitor exogenous treatment. The results showed that almost all treatments could enhance effectively the total glucosinolates content in the sprouts, achieving the most significant increases from 34% to 100% of increase in broccoli and from 45% to 118% of increase in radish sprouts after MeJA priming and treatments. Consequently, our work demonstrates the feasibility of using elicitors, such as plant stress hormones, by priming and exogenously, as a way of increase the phytochemical profile of these sprouts to enhance their consumption in the diet. PMID:26988507

  1. Increased purple nutsedge (Cyperus rotundus) tuber sprouting with diurnally fluctuating temperatures.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Purple nutsedge is among the most troublesome weeds of vegetables in the Southeast US and a substantial impediment in the search for methyl bromide alternatives. Greater understanding of the environmental cues that regulate tuber sprouting may assist in improved nutsedge management. Experiments we...

  2. Polyphenol oxidase expression in potato (Solanum tuberosum) tubers inhibited to sprouting by treatment with iodine atmosphere.

    PubMed

    Eolini, Francesco; Hochkoeppler, Alejandro; Credi, Andrea; Rodríguez, Antonio Gonzàlez Vara Y; Poggi, Valeria

    2004-08-01

    Iodine-saturated atmosphere was found to inhibit the sprouting of potato (Solanum tuberosum L.) tubers. The iodine concentration in tuber tissues increased as a function of exposure length, and the onset of inhibition of sprouting was found to depend on tubers genotype. During the time-course of the treatment, the transcription of polyphenol oxidases (EC 1.10.3.1 and EC 1.14.18.1) was undetectable in tuber peel, whereas in bud tissues featured an increase, followed by a decrease occurring simultaneously with the suppression of sprouting. The treatment of tubers with iodine strongly affected the expression of polyphenol oxidases at the transcriptional level. Polyphenol oxidase activity in buds poorly reflected the corresponding level of transcription; similarly, little differences were found among the enzyme isoforms expressed in buds as a function of length of exposure to iodine. These findings suggest that the induction of polyphenol oxidases mRNAs transcription could probe the inhibition of sprouting by iodine. PMID:15587701

  3. Relations between the physiological state of onions and an effective sprout inhibition by irradiation

    NASA Astrophysics Data System (ADS)

    Dahlhelm, H.; Matejko, C.

    The mitotic activity in shoot meristem was examined during the entire storage period of onions ( Allium cepa L.) and was compared with the growth of the inner bud of the bulbs unirradiated and after irradiation. The meaning of cell division at the shoot apex for the sprouting of onions and the effect of γ-irradiation are discussed.

  4. Human iPSC-Derived Endothelial Cell Sprouting Assay in Synthetic Hydrogel Arrays

    EPA Science Inventory

    Activation of vascular endothelial cells (ECs) by growth factors initiates a cascade of events in vivo consisting of EC tip cell selection, sprout formation, EC stalk cell proliferation, and ultimately vascular stabilization by support cells. Although EC functional assays can rec...

  5. Effect of pre-harvest sprouting on physicochemical properties of starch in wheat

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Pre-harvest sprouting (PHS) in wheat (Triticum aestivum L.) occurs when physiologically mature kernels begin germinating in the spike, often because harvest coincides with untimely rain. The objective of this study was to provide fundamental information on the physicochemical changes of starch due t...

  6. Dissection of Genetic Componenets of Preharvest Sprouting Resistance in White Wheat.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Preharvest sprouting (PHS) in rain-affected wheat (Triticum aestivum) is a major constraint to the production of high-quality wheat, especially in regions where white grain wheat cultivars are preferred. To characterize quantitative trait loci (QTLs) for PHS resistance and seed dormancy (SD), we eva...

  7. Gestational weight gain: results from the Delta Healthy Sprouts comparative impact trial

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Introduction. Delta Healthy Sprouts was designed to test the comparative impact of two home visiting programs on weight status, dietary intake, and health behaviors of Southern African American women and their infants. Results pertaining to the primary outcome, gestational weight gain, are reporte...

  8. The effect of sprout and disease control products on disease development and weight loss

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The potato industry utilizes various sprout and disease control products prior to storage and/or packing. Some of these products have not been tested for interference of wound healing and whether effects observed equate to greater disease development or weight loss. The objectives of this study we...

  9. Comparison of bioactive phytochemical content and release of isothiocyanates in selected brassica sprouts.

    PubMed

    De Nicola, Gina Rosalinda; Bagatta, Manuela; Pagnotta, Eleonora; Angelino, Donato; Gennari, Lorenzo; Ninfali, Paolino; Rollin, Patrick; Iori, Renato

    2013-11-01

    The consumption of brassica sprouts as raw vegetables provides a fair amount of glucosinolates (GLs) and active plant myrosinase, which enables the breakdown of GLs into health-promoting isothiocyanates (ITCs). This study reports the determination of the main constituents related to human health found in edible sprouts of two Brassica oleracea varieties, broccoli and Tuscan black kale, and two Raphanus sativus varieties, Daikon and Sango. Radish sprouts exhibited the highest ability to produce ITCs, with Daikon showing the greatest level of conversion of GLs into bioactive ITCs (96.5%), followed by Sango (90.0%). Tuscan black kale gave a value of 68.5%, whereas broccoli displayed the lowest with 18.7%. ITCs were not the exclusive GL breakdown products in the two B. oleracea varieties, since nitriles were also produced, thus accounting for the lower conversion observed. Measuring the release of plant ITCs is a valuable tool in predicting the potential level of exposure to these bioactive compounds after the consumption of raw brassica sprouts.

  10. Potato Tubers Treated with Sprout Inhibitors Exhibit Transcript Profiles That Have Similarities to the Dormant State

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The compounds chlorpropham (CIPC) and 1,4-dimethylnaphthalene (DMN) are used to suppress sprout growth and prolong the storage of potato tubers. However, the mechanism of action for these chemicals is poorly defined. Microarray analysis and quantitative real-time PCR were utilized to compare the tra...

  11. MG SPROUTS: A Project-in-a-Box Approach to Educational Programming

    ERIC Educational Resources Information Center

    Dorn,Sheri; Slagle, Krissy

    2016-01-01

    MG SPROUTS was developed as a "project-in-a-box" program, a self-contained educational programming tool for Extension agents working with master gardener Extension volunteers (MGEVs). The program design incorporates programmatic materials and project management materials and follows best management practices for volunteer management. MG…

  12. Optimizing elicitation and seed priming to enrich broccoli and radish sprouts in glucosinolates.

    PubMed

    Baenas, Nieves; Villaño, Debora; García-Viguera, Cristina; Moreno, Diego A

    2016-08-01

    Elicitation is a cheaper and socially acceptable tool for improving plant food functionality. Our objective was to optimize the treatment doses of the elicitors: methyl jasmonate (MeJA), jasmonic acid (JA) and DL-methionine (MET), in order to find a successful and feasible treatment to produce broccoli and radish sprouts with enhanced levels of health-promoting glucosinolates. Also a priming of seeds as a novel strategy to trigger the glucosinolates content was carried out with water (control), MeJA (250μM), JA (250μM) and MET (10mM) before the elicitor exogenous treatment. The results showed that almost all treatments could enhance effectively the total glucosinolates content in the sprouts, achieving the most significant increases from 34% to 100% of increase in broccoli and from 45% to 118% of increase in radish sprouts after MeJA priming and treatments. Consequently, our work demonstrates the feasibility of using elicitors, such as plant stress hormones, by priming and exogenously, as a way of increase the phytochemical profile of these sprouts to enhance their consumption in the diet.

  13. Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean.

    PubMed

    Güzel, Demet; Sayar, Sedat

    2012-02-01

    The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter "L" value significantly (P < 0.05). The "a" and "b" values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes.

  14. Urea synthesis in rats fed diet containing kidney beans.

    PubMed

    Scislowski, P W; Grant, G; Harris, I; Pickard, K; Pusztai, A

    1992-10-01

    When rats were fed a diet containing kidney bean (Phaesolus vulgaris) urea excretion was increased 3-5 fold. Isolated liver mitochondria from rats fed the kidney bean diet produced 40% more citrulline in the presence of arginine than mitochondria isolated from control rats. Mitochondrial activities of urea cycle enzymes and N-acetylglutamate synthetase were similar in animals fed diets containing kidney bean or lactalbumin. The possible mechanisms causing acute urea production in rats fed with kidney bean are discussed.

  15. Urea synthesis in rats fed diet containing kidney beans.

    PubMed

    Scislowski, P W; Grant, G; Harris, I; Pickard, K; Pusztai, A

    1992-10-01

    When rats were fed a diet containing kidney bean (Phaesolus vulgaris) urea excretion was increased 3-5 fold. Isolated liver mitochondria from rats fed the kidney bean diet produced 40% more citrulline in the presence of arginine than mitochondria isolated from control rats. Mitochondrial activities of urea cycle enzymes and N-acetylglutamate synthetase were similar in animals fed diets containing kidney bean or lactalbumin. The possible mechanisms causing acute urea production in rats fed with kidney bean are discussed. PMID:1445392

  16. Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life.

    PubMed

    Valerio, F; Di Biase, M; Huchet, V; Desriac, N; Lonigro, S L; Lavermicocca, P; Sohier, D; Postollec, F

    2015-02-01

    This study aims at the characterisation of growth behaviour of three strains of Bacillus amyloliquefaciens, isolated from ropy bread (ATCC8473), wheat grain (ISPA-S109.3) and semolina (ISPA-N9.1) to estimate rope spoilage risk in pan bread during shelf-life using the Sym'Previus tool. Cardinal values and growth/no growth boundaries were determined in broth, while artificial spore inoculations were performed in dough for various pan bread recipes to compare experimental counts with in silico growth simulations. Finally, two storage scenarios were tested to determine the probability to reach a spoilage threshold during bread shelf-life. Similarly to the safety criteria fixed for Listeria monocytogenes contamination in foodstuff complying with EC regulation, a potential rope spoilage threshold was arbitrary fixed at 5 log CFU/g for B. amyloliquefaciens. This study further underlines a higher rope spoilage potential of the ISPA strains as compared to the ATCC strain, thus emphasizing the interest to characterise both wild strains and reference strain to account for biological variability. In conclusion, this study showed that available decision making tools which are largely recognized to predict behaviour of pathogenic strains, shall also be used with spoilage strains to help maintain food quality and extend shelf-life.

  17. Blanching of green bean (Phaseolus vulgaris).

    PubMed

    Kaack, K

    1994-12-01

    Experiments with one and two steps blanching of green beans have been carried out. Inactivation of the peroxydase requires more heating than inactivation of the enzymes which gives rise to off flavour from aldehydes. When blanching for about one minute to inactivate lipoxygenase, aldehyde formation of flavour ceases. The content of vitamin C decreases during blanching according to a first order reaction. Since considerable loss of vitamin C occurs during blanching, the treatment time should be reduced to a minimum. During preblanching at 65-75 degrees C and final blanching, chlorophyll is degraded to pheophytin and the surface colour expressed by the Hunter-values (-a/b) increases with time which means that the colour of the beans changes from green to yellow. The firmness of beans, which was measured by use of a tenderometer, decreases during blanching according to a first order reaction with 40 kcal/mole activation energy. Preblanching at 65-75 degrees C increases the firmness of the beans linearly with treatment time. This increase in firmness is stable after final blanching at 95 degrees C and even after thawing of frozen beans.

  18. Evaluation of aerated steam treatment of alfalfa and mung bean seeds to eliminate high levels of Escherichia coli O157:H7 and O178:H12, Salmonella enterica, and Listeria monocytogenes.

    PubMed

    Studer, Patrick; Heller, Werner E; Hummerjohann, Jörg; Drissner, David

    2013-08-01

    Sprouts contaminated with human pathogens are able to cause food-borne diseases due to the favorable growth conditions for bacteria during germination and because of minimal processing steps prior to consumption. We have investigated the potential of hot humid air, i.e., aerated steam, to treat alfalfa and mung bean seeds which have been artificially contaminated with Escherichia coli O157:H7, Salmonella enterica subsp. enterica serovar Weltevreden, and Listeria monocytogenes Scott A. In addition, a recently collected E. coli O178:H12 isolate, characterized by a reduced heat sensitivity, was exposed to the treatment described. Populations of E. coli O157:H7 and S. enterica on alfalfa and mung bean seeds could be completely eliminated by a 300-s treatment with steam at 70 ± 1°C as revealed by enrichment studies. L. monocytogenes and E. coli O178:H12 could not be completely eliminated from artificially inoculated seeds. However, bacterial populations were reduced by more than 5 log CFU/g on alfalfa and by more than 4 log CFU/g on mung bean seeds. The germination rate of mung beans was not affected by the 300-s treatment compared to the germination rate of untreated seeds whereas that of alfalfa seeds was significantly lower by 11.9%. This chemical-free method is an effective alternative to the 20,000-ppm hypochlorite treatment presently recommended by the U.S. Food and Drug Administration (FDA).

  19. Evaluation of Aerated Steam Treatment of Alfalfa and Mung Bean Seeds To Eliminate High Levels of Escherichia coli O157:H7 and O178:H12, Salmonella enterica, and Listeria monocytogenes

    PubMed Central

    Studer, Patrick; Heller, Werner E.; Hummerjohann, Jörg

    2013-01-01

    Sprouts contaminated with human pathogens are able to cause food-borne diseases due to the favorable growth conditions for bacteria during germination and because of minimal processing steps prior to consumption. We have investigated the potential of hot humid air, i.e., aerated steam, to treat alfalfa and mung bean seeds which have been artificially contaminated with Escherichia coli O157:H7, Salmonella enterica subsp. enterica serovar Weltevreden, and Listeria monocytogenes Scott A. In addition, a recently collected E. coli O178:H12 isolate, characterized by a reduced heat sensitivity, was exposed to the treatment described. Populations of E. coli O157:H7 and S. enterica on alfalfa and mung bean seeds could be completely eliminated by a 300-s treatment with steam at 70 ± 1°C as revealed by enrichment studies. L. monocytogenes and E. coli O178:H12 could not be completely eliminated from artificially inoculated seeds. However, bacterial populations were reduced by more than 5 log CFU/g on alfalfa and by more than 4 log CFU/g on mung bean seeds. The germination rate of mung beans was not affected by the 300-s treatment compared to the germination rate of untreated seeds whereas that of alfalfa seeds was significantly lower by 11.9%. This chemical-free method is an effective alternative to the 20,000-ppm hypochlorite treatment presently recommended by the U.S. Food and Drug Administration (FDA). PMID:23709507

  20. The influence of selenium addition during germination of Brassica seeds on health-promoting potential of sprouts.

    PubMed

    Piekarska, Anna; Kołodziejski, Dominik; Pilipczuk, Tadeusz; Bodnar, Małgorzata; Konieczka, Piotr; Kusznierewicz, Barbara; Hanschen, Franziska S; Schreiner, Monika; Cyprys, Joanna; Groszewska, Milena; Namieśnik, Jacek; Bartoszek, Agnieszka

    2014-09-01

    The correlation among selenium uptake, the content of bioactive compounds in sprouts, and biological activities triggered in cultured human cells by sprout extracts was investigated. Seeds of Brassica crops and rye were treated with SeO2 water solution. The selenium levels in sprouts increased from 1.0-4.1 to 53.3-382 μg/g dw with no influence on plant physiology according to the indices used. Neither the composition of glucosinolates (GL) in Brassica sprouts nor the myrosinase activity nor the composition of GL breakdown lipophilic products were significantly affected. In all Brassica sprouts, conversion to health-promoting isothiocyanates (ITC) and indoles corresponded to only 1% of total GLs. Low ITC concentration may explain observed lack of induction of glutathione S-transferases (GST) and quinone oxidoreductase (NQO) detoxifying enzymes in HT29 cells exposed to sprout extracts. The insignificant impact on cell growth and genome function suggests that Brassica sprouts may be safe vehicle of selenium to combat its dietary deficiency.

  1. Effects of light-emitting diodes on expression of phenylpropanoid biosynthetic genes and accumulation of phenylpropanoids in Fagopyrum tataricum sprouts.

    PubMed

    Thwe, Aye Aye; Kim, Yeon Bok; Li, Xiaohua; Seo, Jeong Min; Kim, Sun-Ju; Suzuki, Tastsuro; Chung, Sun-Ok; Park, Sang Un

    2014-05-28

    Buckwheat sprouts are a popular food item in many countries. The effects of light-emitting diodes (LEDs) on sprout growth and development, changes in mRNA transcription, and accumulation of phenylpropanoid compounds were studied in tartary buckwheat 'Hokkai T8' sprouts. The highest transcript levels were observed after 2 days of LED exposure for all genes, especially FtPAL and FtF3'H, which showed higher expression in sprouts grown under blue and white light than in those grown under red light. Catechin content in sprouts grown under red light increased dramatically throughout the 10 day time course. Maximum rutin content (43.37 mg/g dry weight (DW)) was observed in sprouts at 4 days after exposure (DAE) to blue light. Similarly, the highest cyanidin 3-O-rutinoside content (0.85 mg/g DW) was detected at 10 DAE to blue light. On the basis of these results, blue LED light is recommended as a light source for enhancing the content of phenolic compounds in tartary buckwheat sprouts.

  2. Soybean (Glycine max L. Merr.) Sprouts Germinated under Red Light Irradiation Induce Disease Resistance against Bacterial Rotting Disease

    PubMed Central

    Dhakal, Radhika; Park, Euiho; Lee, Se-Weon; Baek, Kwang-Hyun

    2015-01-01

    Specific wavelengths of light can exert various physiological changes in plants, including effects on responses to disease incidence. To determine whether specific light wavelength had effects on rotting disease caused by Pseudomonas putida 229, soybean sprouts were germinated under a narrow range of wavelengths from light emitting diodes (LEDs), including red (650–660), far red (720–730) and blue (440–450 nm) or broad range of wavelength from daylight fluorescence bulbs. The controls were composed of soybean sprouts germinated in darkness. After germination under different conditions for 5 days, the soybean sprouts were inoculated with P. putida 229 and the disease incidence was observed for 5 days. The sprouts exposed to red light showed increased resistance against P. putida 229 relative to those grown under other conditions. Soybean sprouts germinated under red light accumulated high levels of salicylic acid (SA) accompanied with up-regulation of the biosynthetic gene ICS and the pathogenesis- related (PR) gene PR-1, indicating that the resistance was induced by the action of SA via de novo synthesis of SA in the soybean sprouts by red light irradiation. Taken together, these data suggest that only the narrow range of red light can induce disease resistance in soybean sprouts, regulated by the SA-dependent pathway via the de novo synthesis of SA and up-regulation of PR genes. PMID:25679808

  3. Effects of cutting time, stump height, parent tree characteristics, and harvest variables on development of bigleaf maple sprout clumps

    USGS Publications Warehouse

    Tappeiner, J. C.; Zasada, J.; Maxwell, B.

    1996-01-01

    In order to determine the effects of stump height, year of cutting, parent-tree size, logging damage, and deer browsing on bigleaf maple (Acer macrophyllum) sprout clump development, maple trees were cut to two stump heights at three different times. Stump height had the greatest impact on sprout clump size. Two years after clearcutting, the sprout clump volume for short stumps was significantly less than that for tall stumps. The sprout clump volume, area, and number of sprouts were significantly less for trees cut 1 and 2 yr before harvest than for trees cut at harvest. Sprout clump size was positively correlated with parent tree stem diameter and stump volume, and negatively correlated with the percentage of bark removed during logging. Browsing had no significant impact on average clump size. Uncut trees produced sprout clumps at their base and epicormic branches along the length of their stems; thus their crown volume averaged four to five times that of cut trees. Cutting maple in clearcuts to low stumps may reduce maple competition with Douglas-fir regeneration and still maintain maple in the next stand.

  4. 7 CFR 457.155 - Processing bean crop insurance provisions.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 6 2013-01-01 2013-01-01 false Processing bean crop insurance provisions. 457.155... INSURANCE CORPORATION, DEPARTMENT OF AGRICULTURE COMMON CROP INSURANCE REGULATIONS § 457.155 Processing bean crop insurance provisions. The Processing Bean Crop Insurance Provisions for the 1998 and...

  5. 7 CFR 457.155 - Processing bean crop insurance provisions.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 6 2011-01-01 2011-01-01 false Processing bean crop insurance provisions. 457.155... INSURANCE CORPORATION, DEPARTMENT OF AGRICULTURE COMMON CROP INSURANCE REGULATIONS § 457.155 Processing bean crop insurance provisions. The Processing Bean Crop Insurance Provisions for the 1998 and...

  6. 7 CFR 457.155 - Processing bean crop insurance provisions.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 6 2010-01-01 2010-01-01 false Processing bean crop insurance provisions. 457.155... INSURANCE CORPORATION, DEPARTMENT OF AGRICULTURE COMMON CROP INSURANCE REGULATIONS § 457.155 Processing bean crop insurance provisions. The Processing Bean Crop Insurance Provisions for the 1998 and...

  7. 7 CFR 457.155 - Processing bean crop insurance provisions.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 6 2012-01-01 2012-01-01 false Processing bean crop insurance provisions. 457.155... INSURANCE CORPORATION, DEPARTMENT OF AGRICULTURE COMMON CROP INSURANCE REGULATIONS § 457.155 Processing bean crop insurance provisions. The Processing Bean Crop Insurance Provisions for the 1998 and...

  8. 7 CFR 457.155 - Processing bean crop insurance provisions.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 6 2014-01-01 2014-01-01 false Processing bean crop insurance provisions. 457.155... INSURANCE CORPORATION, DEPARTMENT OF AGRICULTURE COMMON CROP INSURANCE REGULATIONS § 457.155 Processing bean crop insurance provisions. The Processing Bean Crop Insurance Provisions for the 1998 and...

  9. 9 CFR 319.301 - Chili con carne with beans.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Chili con carne with beans. 319.301 Section 319.301 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Dehydrated Meat Food Products § 319.301 Chili con carne with beans. Chili con carne with beans shall...

  10. Differential soil acidity tolerance of dry bean genotypes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Soil acidity is a major yield limiting factors for bean production in the tropical regions. Using soil acidity tolerant genotypes is an important strategy in improving bean yields and reducing cost of production. A greenhouse experiment was conducted with the objective of evaluating 20 dry bean geno...

  11. Activities to Grow On: Buttons, Beads, and Beans.

    ERIC Educational Resources Information Center

    Gonzolis, Amy; And Others

    1992-01-01

    Presents new ideas for using buttons, beans, and beads as teaching manipulatives for elementary school children. The ideas include a button scavenger hunt, a button count, a cup puppet bean game, a numbers guessing game with beans in jars, and a bead stringing activity. (SM)

  12. 9 CFR 319.301 - Chili con carne with beans.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Chili con carne with beans. 319.301 Section 319.301 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Dehydrated Meat Food Products § 319.301 Chili con carne with beans. Chili con carne with beans shall...

  13. 9 CFR 319.301 - Chili con carne with beans.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Chili con carne with beans. 319.301 Section 319.301 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Dehydrated Meat Food Products § 319.301 Chili con carne with beans. Chili con carne with beans shall...

  14. 21 CFR 582.7343 - Locust bean gum.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Locust bean gum. 582.7343 Section 582.7343 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... bean gum. (a) Product. Locust (carob) bean gum. (b) Conditions of use. This substance is...

  15. 21 CFR 582.7343 - Locust bean gum.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Locust bean gum. 582.7343 Section 582.7343 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... bean gum. (a) Product. Locust (carob) bean gum. (b) Conditions of use. This substance is...

  16. 21 CFR 582.7343 - Locust bean gum.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Locust bean gum. 582.7343 Section 582.7343 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... bean gum. (a) Product. Locust (carob) bean gum. (b) Conditions of use. This substance is...

  17. 21 CFR 582.7343 - Locust bean gum.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Locust bean gum. 582.7343 Section 582.7343 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... bean gum. (a) Product. Locust (carob) bean gum. (b) Conditions of use. This substance is...

  18. 9 CFR 319.301 - Chili con carne with beans.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Chili con carne with beans. 319.301 Section 319.301 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Dehydrated Meat Food Products § 319.301 Chili con carne with beans. Chili con carne with beans shall...

  19. 21 CFR 582.7343 - Locust bean gum.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Locust bean gum. 582.7343 Section 582.7343 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... bean gum. (a) Product. Locust (carob) bean gum. (b) Conditions of use. This substance is...

  20. Netrin-1 Contributes to Myelinated Afferent Fiber Sprouting and Neuropathic Pain.

    PubMed

    Wu, Cai-Hua; Yuan, Xiao-Cui; Gao, Fang; Li, Hong-Ping; Cao, Jie; Liu, Yan-Shen; Yu, Wei; Tian, Bo; Meng, Xian-Fang; Shi, Jing; Pan, Hui-Lin; Li, Man

    2016-10-01

    Netrin-1 is a neuronal guidance molecule implicated in the development of spinal cord neurons and cortical neurons. In the adult spinal cord, UNC5H (repulsive receptor of netrin-1), but not deleted in colorectal cancer (DCC) (attractive receptor of netrin-1), constitutes a major mode of netrin-1 signal transduction, which may be involved in axon repulsion and inhibits neurite outgrowth. Abnormal sprouting of myelinated afferent fibers in the spinal dorsal horn can cause mechanical allodynia associated with postherpetic neuralgia (PHN, Shingles) and other neuropathic pains. However, whether netrin-1 participates in sprouting of myelinated afferent fibers and mechanical allodynia remains unknown. In an ultropotent TRPV1 agonist resiniferatoxin (RTX)-induced PHN-like model, RTX treatment for 6 weeks increased netrin-1 expression in dorsal horn neurons, including NK-1-positive projection neurons. In human neuroblastoma SH-SY5Y cells, we found that TRPV1 antagonist capsazepine antagonized RTX-induced upregulation of netrin-1. After RTX treatment, UNC5H2 expression was gradually decreased, whereas DCC expression was significantly increased. Silencing netrin-1 in the spinal dorsal horn significantly attenuated RTX-induced mechanical allodynia and sprouting of myelinated fibers into the spinal lamina II. Our results suggest that RTX treatment upregulates netrin-1 expression through activation of TRPV1 receptors and change UNC5H2-rich spinal dorsal horn into a growth-permissive environment by increasing DCC expression, thus enhancing the sprouting of myelinated afferent nerves. Netrin-1 may be targeted for reducing primary afferent sprouting and mechanical allodynia in PHN and other neuropathic pain conditions. PMID:26482371

  1. Chondroitinase enhances cortical map plasticity and increases functionally active sprouting axons after brain injury.

    PubMed

    Harris, Neil G; Nogueira, Marcia S M; Verley, Derek R; Sutton, Richard L

    2013-07-15

    The beneficial effect of interventions with chondroitinase ABC enzyme to reduce axon growth-inhibitory chondroitin sulphate side chains after central nervous system injuries has been mainly attributed to enhanced axonal sprouting. After traumatic brain injury (TBI), it is unknown whether newly sprouting axons that occur as a result of interventional strategies are able to functionally contribute to existing circuitry, and it is uncertain whether maladaptive sprouting occurs to increase the well-known risk for seizure activity after TBI. Here, we show that after a controlled cortical impact injury in rats, chondroitinase infusion into injured cortex at 30 min and 3 days reduced c-Fos⁺ cell staining resulting from the injury alone at 1 week postinjury, indicating that at baseline, abnormal spontaneous activity is likely to be reduced, not increased, with this type of intervention. c-Fos⁺ cell staining elicited by neural activity from stimulation of the affected forelimb 1 week after injury was significantly enhanced by chondroitinase, indicating a widespread effect on cortical map plasticity. Underlying this map plasticity was a larger contribution of neuronal, rather than glial cells and an absence of c-Fos⁺ cells surrounded by perineuronal nets that were normally present in stimulated naïve rats. After injury, chondroitin sulfate proteoglycan digestion produced the expected increase in growth-associated protein 43-positive axons and perikarya, of which a significantly greater number were double labeled for c-Fos after intervention with chondroitinase, compared to vehicle. These data indicate that chondroitinase produces significant gains in cortical map plasticity after TBI, and that either axonal sprouting and/or changes in perineuronal nets may underlie this effect. Chondroitinase dampens, rather than increases nonspecific c-Fos activity after brain injury, and induction of axonal sprouting is not maladaptive because greater numbers are functionally

  2. Pathological sprouting of adult nociceptors in chronic prostate cancer-induced bone pain.

    PubMed

    Jimenez-Andrade, Juan M; Bloom, Aaron P; Stake, James I; Mantyh, William G; Taylor, Reid N; Freeman, Katie T; Ghilardi, Joseph R; Kuskowski, Michael A; Mantyh, Patrick W

    2010-11-01

    Pain frequently accompanies cancer. What remains unclear is why this pain frequently becomes more severe and difficult to control with disease progression. Here we test the hypothesis that with disease progression, sensory nerve fibers that innervate the tumor-bearing tissue undergo a pathological sprouting and reorganization, which in other nonmalignant pathologies has been shown to generate and maintain chronic pain. Injection of canine prostate cancer cells into mouse bone induces a remarkable sprouting of calcitonin gene-related peptide (CGRP(+)) and neurofilament 200 kDa (NF200(+)) sensory nerve fibers. Nearly all sensory nerve fibers that undergo sprouting also coexpress tropomyosin receptor kinase A (TrkA(+)). This ectopic sprouting occurs in sensory nerve fibers that are in close proximity to colonies of prostate cancer cells, tumor-associated stromal cells and newly formed woven bone, which together form sclerotic lesions that closely mirror the osteoblastic bone lesions induced by metastatic prostate tumors in humans. Preventive treatment with an antibody that sequesters nerve growth factor (NGF), administered when the pain and bone remodeling were first observed, blocks this ectopic sprouting and attenuates cancer pain. Interestingly, reverse transcription PCR analysis indicated that the prostate cancer cells themselves do not express detectable levels of mRNA coding for NGF. This suggests that the tumor-associated stromal cells express and release NGF, which drives the pathological reorganization of nearby TrkA(+) sensory nerve fibers. Therapies that prevent this reorganization of sensory nerve fibers may provide insight into the evolving mechanisms that drive cancer pain and lead to more effective control of this chronic pain state.

  3. Development of quick cooking multi-grain dalia utilizing sprouted grains.

    PubMed

    Mridula, D; Sharma, Monika; Gupta, R K

    2015-09-01

    Multi-grain dalia (MGD) formulations were prepared utilizing sprouted wheat and mixer of other three grains (barley, sorghum and pearl millet) in the ratio of 100:0 (MGD-A), 75:25 (MGD-B), 50:50 (MGD-C), 25:75 (MGD-D) and 0:100 (MGD-E), respectively. The mixer of barley, sorghum and pearl millet was prepared using 50, 25, 25 parts of these grains, respectively. The recovery of grits/ dalia (particle size 1.41 to 2 mm) from sprouted wheat and barley was 74.56 and 69.77 %, respectively while sorghum and pearl millet yield 47.94 and 49.39 % (particle size 0.954 to 1.41 mm), respectively. Sprouting brought a reduction of cooking time by about 50 % as compared to un-sprouted studied grains. Cooking time for different MGD formulations ranged from 3.91 to 4.42 min, which was slightly increased with increasing proportion of mixer of barley, sorghum and pearl millet (p > 0.05). Rehydration ratio of MGD samples varied from 3.12 to 3.45 with minimum in MGD-E sample. Though protein content was decreased with increasing proportion of mixer of three grains in MGD samples but in vitro protein digestibility (58.68 to 62.75 %) was similar (p > 0.05). The mean overall sensory acceptability scores for MGD samples ranged from 7.50 to 8.49 with ≥8.0 in samples having up to 75 % grits of mixer of three grains. In view of very good overall sensory acceptability, rich in crude fibre, calcium and iron content and low cooking time, 25:75 parts of sprouted wheat and mixer of studied three grains, respectively may be considered for preparation of acceptable quality quick cooking multi-grain dalia.

  4. Ethylene and 1-methylcyclopropene differentially regulate gene expression during onion sprout suppression.

    PubMed

    Cools, Katherine; Chope, Gemma A; Hammond, John P; Thompson, Andrew J; Terry, Leon A

    2011-07-01

    Onion (Allium cepa) is regarded as a nonclimacteric vegetable. In onions, however, ethylene can suppress sprouting while the ethylene-binding inhibitor 1-methylcyclopropene (1-MCP) can also suppress sprout growth; yet, it is unknown how ethylene and 1-MCP elicit the same response. In this study, onions were treated with 10 μL L(-1) ethylene or 1 μL L(-1) 1-MCP individually or in combination for 24 h at 20°C before or after curing (6 weeks) at 20°C or 28°C and then stored at 1°C. Following curing, a subset of these same onions was stored separately under continuous air or ethylene (10 μL L(-1)) at 1°C. Onions treated with ethylene and 1-MCP in combination after curing for 24 h had reduced sprout growth as compared with the control 25 weeks after harvest. Sprout growth following storage beyond 25 weeks was only reduced through continuous ethylene treatment. This observation was supported by a higher proportion of down-regulated genes characterized as being involved in photosynthesis, measured using a newly developed onion microarray. Physiological and biochemical data suggested that ethylene was being perceived in the presence of 1-MCP, since sprout growth was reduced in onions treated with 1-MCP and ethylene applied in combination but not when applied individually. A cluster of probes representing transcripts up-regulated by 1-MCP alone but down-regulated by ethylene alone or in the presence of 1-MCP support this suggestion. Ethylene and 1-MCP both down-regulated a probe tentatively annotated as an ethylene receptor as well as ethylene-insensitive 3, suggesting that both treatments down-regulate the perception and signaling events of ethylene.

  5. Mutations in cauliflower and sprout broccoli grown from seeds flown in space

    NASA Astrophysics Data System (ADS)

    Wu, Hong; Huang, Congli; Zhang, Keping; Sun, Yeqing

    2010-11-01

    Cauliflower and sprout broccoli are widely planted vegetables particularly in Fujian Province, China. To study the mutation in these two types of vegetables induced from spaceflight, we flew the seeds on the 20th Chinese recoverable satellite which orbited the Earth for 18 days. After returning to the Earth, the cauliflower seeds were planted for two generations and the sprout broccoli seeds for one generation at the Xiamen Agriculture Research Institute. Of the 12 cauliflowers planted for the first generation, two showed significant phenotypical changes in both the size of the plant and the weight of the flower head. In addition, most of the space flown plants were found to be resistant to the black rot attack in the field. Cauliflowers planted for the second generation from the seeds in one of the two plants that displayed phenotypical changes in the first generation showed similar mutations. For the first generation of sprout broccoli, the rate of emergence from the flown seeds was lower than that of the control by 30%. No significant changes in the phenotype between the sprout broccolis planted from the flown seeds and the control were observed except one of the mutated sprout broccolis showed a change in the appearance in the lesser bud of the chief flower head. Results of the study demonstrated that DNA damages in some of the genes may have occurred in the seeds flown in space, and some of the changes in the genes may have inherited from the first to the second generation. The improved resistance to the black rot attack and increased size of the flower head are apparently beneficial.

  6. NMDA receptor currents suppress synapse formation on sprouting axons in vivo.

    PubMed

    Colonnese, Matthew T; Zhao, Jian-Ping; Constantine-Paton, Martha

    2005-02-01

    NMDA receptors (NMDARs) play an important role in the structural maintenance and functional strength of synapses. The causal relationship between these anatomical and functional roles is poorly defined. Using quantitative confocal microscopy, synaptic vesicle immunoreactivity, and differential label of retinal projections, we measured axon volume and synapse density along ipsilateral retinal axons (ipsi axons) sprouting into the superficial visual layers of the superior colliculus (sSC) deafferented by a contralateral retinal lesion (a scotoma) 8 d earlier. When retinal lesions were made at postnatal day 6 (P6), glutamatergic synaptic currents on neurons within the scotoma were significantly reduced. Both ipsi axon sprouting and synapse density were increased by chronic d-AP-5 antagonism of NMDARs. Conversely, ipsi axon sprouting and synapse density were reduced by chronic exposure to the agonist, NMDA, known to functionally depress glutamate transmission in this system. After P11 lesions, however, NMDAR blockade had no effect on sprouting or synapse density. Developmental changes in NMDAR current kinetics could not account for this difference in the structural effects of NMDAR function. Also, synaptic current frequencies within the scotoma were not affected after the P11 lesions. The corticocollicular projection matures during the P11 survival interval and, as indicated by previous work, it is a source of competition for synaptic space and probably of maintained activity in the older sSC. Thus, our results suggest that during early development, NMDAR currents predominantly destabilize nascent synapses. As the neuropil matures, however, competition for synaptic space suppresses axon sprouting and synapse formation regardless of NMDAR function.

  7. Netrin-1 Contributes to Myelinated Afferent Fiber Sprouting and Neuropathic Pain.

    PubMed

    Wu, Cai-Hua; Yuan, Xiao-Cui; Gao, Fang; Li, Hong-Ping; Cao, Jie; Liu, Yan-Shen; Yu, Wei; Tian, Bo; Meng, Xian-Fang; Shi, Jing; Pan, Hui-Lin; Li, Man

    2016-10-01

    Netrin-1 is a neuronal guidance molecule implicated in the development of spinal cord neurons and cortical neurons. In the adult spinal cord, UNC5H (repulsive receptor of netrin-1), but not deleted in colorectal cancer (DCC) (attractive receptor of netrin-1), constitutes a major mode of netrin-1 signal transduction, which may be involved in axon repulsion and inhibits neurite outgrowth. Abnormal sprouting of myelinated afferent fibers in the spinal dorsal horn can cause mechanical allodynia associated with postherpetic neuralgia (PHN, Shingles) and other neuropathic pains. However, whether netrin-1 participates in sprouting of myelinated afferent fibers and mechanical allodynia remains unknown. In an ultropotent TRPV1 agonist resiniferatoxin (RTX)-induced PHN-like model, RTX treatment for 6 weeks increased netrin-1 expression in dorsal horn neurons, including NK-1-positive projection neurons. In human neuroblastoma SH-SY5Y cells, we found that TRPV1 antagonist capsazepine antagonized RTX-induced upregulation of netrin-1. After RTX treatment, UNC5H2 expression was gradually decreased, whereas DCC expression was significantly increased. Silencing netrin-1 in the spinal dorsal horn significantly attenuated RTX-induced mechanical allodynia and sprouting of myelinated fibers into the spinal lamina II. Our results suggest that RTX treatment upregulates netrin-1 expression through activation of TRPV1 receptors and change UNC5H2-rich spinal dorsal horn into a growth-permissive environment by increasing DCC expression, thus enhancing the sprouting of myelinated afferent nerves. Netrin-1 may be targeted for reducing primary afferent sprouting and mechanical allodynia in PHN and other neuropathic pain conditions.

  8. Relationship between sympathetic nerve sprouting and repolarization dispersion at peri-infarct zone after myocardial infarction.

    PubMed

    Jiang, Hong; Lu, Zhibing; Yu, Ying; Zhao, Dongdong; Yang, Bo; Huang, Congxin

    2007-07-31

    Sympathetic nerve sprouting is thought to contribute to sudden cardiac death (SCD) in chronic myocardial infarction (MI). However, the mechanisms remain unclear. This study investigated the relationship between sympathetic nerve sprouting and repolarization dispersion at peri-infarct zones after MI. Thirty adult New Zealand White rabbits underwent coronary artery ligation (MI group: n=20) or sham operation (SO group: n=10). Eight weeks after surgery, transmural dispersion of repolarization (TDR) was examined at the peri-infarct zones in MI group and corresponding zones in the SO group at baseline and during sympathetic nerve stimulation. Sympathetic nerve sprouting was detected by immunocytochemical staining using anti-growth associated protein 43 (GAP43) and anti-tyrosine hydroxylase (TH) antibodies. The results demonstrated that TDR was significantly larger at peri-infarct zones in MI group than the corresponding zone in SO group at baseline or during sympathetic nerve stimulation. The densities of both GAP43- and TH-positive nerves were significantly higher at peri-infarct zones in infracted hearts than the corresponding zones in control hearts (both p<0.01). In the MI group, the density of GAP43- or TH-positive nerves at peri-infarct zones had a significantly positive correlation with the TDR or DeltaTDR (change in TDR) at baseline as well as with sympathetic nerve stimulation (p<0.05 for all). These results suggested that sympathetic nerve sprouting is more pronounced and heterogeneous at peri-infarct zones at 8 weeks after MI. The excessive sprouting of sympathetic nerves increases local ventricular TDR, which may be a potential mechanism for SCD in chronic MI.

  9. Role of plasmids in Lactobacillus brevis BSO 464 hop tolerance and beer spoilage.

    PubMed

    Bergsveinson, Jordyn; Baecker, Nina; Pittet, Vanessa; Ziola, Barry

    2015-02-01

    Specific isolates of lactic acid bacteria (LAB) can grow in the harsh beer environment, thus posing a threat to brew quality and the economic success of breweries worldwide. Plasmid-localized genes, such as horA, horC, and hitA, have been suggested to confer hop tolerance, a trait required for LAB survival in beer. The presence and expression of these genes among LAB, however, do not universally correlate with the ability to grow in beer. Genome sequencing of the virulent beer spoilage organism Lactobacillus brevis BSO 464 revealed the presence of eight plasmids, with plasmids 1, 2, and 3 containing horA, horC, and hitA, respectively. To investigate the roles that these and the other five plasmids play in L. brevis BSO 464 growth in beer, plasmid curing with novobiocin was used to derive 10 plasmid variants. Multiplex PCRs were utilized to determine the presence or absence of each plasmid, and how plasmid loss affected hop tolerance and growth in degassed (noncarbonated) beer was assessed. Loss of three of the eight plasmids was found to affect hop tolerance and growth in beer. Loss of plasmid 2 (horC and 28 other genes) had the most dramatic effect, with loss of plasmid 4 (120 genes) and plasmid 8 (47 genes) having significant, but smaller, impacts. These results support the contention that genes on mobile genetic elements are essential for bacterial growth in beer and that beer spoilage ability is not dependent solely on the three previously described hop tolerance genes or on the chromosome of a beer spoilage LAB isolate.

  10. Role of Plasmids in Lactobacillus brevis BSO 464 Hop Tolerance and Beer Spoilage

    PubMed Central

    Bergsveinson, Jordyn; Baecker, Nina; Pittet, Vanessa

    2014-01-01

    Specific isolates of lactic acid bacteria (LAB) can grow in the harsh beer environment, thus posing a threat to brew quality and the economic success of breweries worldwide. Plasmid-localized genes, such as horA, horC, and hitA, have been suggested to confer hop tolerance, a trait required for LAB survival in beer. The presence and expression of these genes among LAB, however, do not universally correlate with the ability to grow in beer. Genome sequencing of the virulent beer spoilage organism Lactobacillus brevis BSO 464 revealed the presence of eight plasmids, with plasmids 1, 2, and 3 containing horA, horC, and hitA, respectively. To investigate the roles that these and the other five plasmids play in L. brevis BSO 464 growth in beer, plasmid curing with novobiocin was used to derive 10 plasmid variants. Multiplex PCRs were utilized to determine the presence or absence of each plasmid, and how plasmid loss affected hop tolerance and growth in degassed (noncarbonated) beer was assessed. Loss of three of the eight plasmids was found to affect hop tolerance and growth in beer. Loss of plasmid 2 (horC and 28 other genes) had the most dramatic effect, with loss of plasmid 4 (120 genes) and plasmid 8 (47 genes) having significant, but smaller, impacts. These results support the contention that genes on mobile genetic elements are essential for bacterial growth in beer and that beer spoilage ability is not dependent solely on the three previously described hop tolerance genes or on the chromosome of a beer spoilage LAB isolate. PMID:25501474

  11. Role of plasmids in Lactobacillus brevis BSO 464 hop tolerance and beer spoilage.

    PubMed

    Bergsveinson, Jordyn; Baecker, Nina; Pittet, Vanessa; Ziola, Barry

    2015-02-01

    Specific isolates of lactic acid bacteria (LAB) can grow in the harsh beer environment, thus posing a threat to brew quality and the economic success of breweries worldwide. Plasmid-localized genes, such as horA, horC, and hitA, have been suggested to confer hop tolerance, a trait required for LAB survival in beer. The presence and expression of these genes among LAB, however, do not universally correlate with the ability to grow in beer. Genome sequencing of the virulent beer spoilage organism Lactobacillus brevis BSO 464 revealed the presence of eight plasmids, with plasmids 1, 2, and 3 containing horA, horC, and hitA, respectively. To investigate the roles that these and the other five plasmids play in L. brevis BSO 464 growth in beer, plasmid curing with novobiocin was used to derive 10 plasmid variants. Multiplex PCRs were utilized to determine the presence or absence of each plasmid, and how plasmid loss affected hop tolerance and growth in degassed (noncarbonated) beer was assessed. Loss of three of the eight plasmids was found to affect hop tolerance and growth in beer. Loss of plasmid 2 (horC and 28 other genes) had the most dramatic effect, with loss of plasmid 4 (120 genes) and plasmid 8 (47 genes) having significant, but smaller, impacts. These results support the contention that genes on mobile genetic elements are essential for bacterial growth in beer and that beer spoilage ability is not dependent solely on the three previously described hop tolerance genes or on the chromosome of a beer spoilage LAB isolate. PMID:25501474

  12. Evaluation of the reaction oof interspecific hybrids of common bean and tepary bean to Bradyrhizobium y Rhizobium

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Interspecific hybrids between common bean, Phaseolus vulgaris L., and tepary bean, Phaseolus acutifolius A. Gray, have the potential to increase bean production in regions where rainfall is limited. In 2014, an experiment was initiated using a split-plot design. The treatments included inoculation, ...

  13. Behaviour of co-inoculated pathogenic and spoilage bacteria on poultry following several decontamination treatments.

    PubMed

    Alonso-Hernando, Alicia; Capita, Rosa; Alonso-Calleja, Carlos

    2012-10-01

    The potential of chemical decontaminants to cause harmful effects on human health is among the causes of the rejection of antimicrobial treatments for removing surface contamination from poultry carcasses in the European Union. This study was undertaken to determine whether decontaminants might give a competitive advantage to pathogenic bacteria on poultry and involve a potential risk to consumer. A total of 144 chicken legs were co-inoculated with similar concentrations of pathogenic bacteria (Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica serotype Enteritidis or Escherichia coli) and spoilage bacteria (Brochothrix thermosphacta or Pseudomonas fluorescens). Samples were dipped for 15min in solutions (w/v) of trisodium phosphate (12%; TSP), acidified sodium chlorite (1200ppm; ASC), citric acid (2%; CA), peroxyacids (220ppm; PA) or chlorine dioxide (50ppm; CD), or were left untreated (control). Microbiological analyses were carried out on day 0 and every 24h until day 7 of storage (at 10±1°C). The modified Gompertz equation was used as the primary model to fit observed data. TSP, ASC and CA were effective in extending the lag phase (L, ranging from 1.47±1.34days to 4.06±1.16days) and in decreasing the concentration of bacteria during the stationary phase (D, ranging from 2.46±0.51 log(10) cfu/cm(2) to 8.64±0.53 log(10) cfu/cm(2)), relative to the control samples (L values ranging from 0.59±0.38days and 2.52±2.28days, and D values ranging from 6.32±0.89 log(10) cfu/cm(2) to 9.39±0.39 log(10) cfu/cm(2), respectively). Both on untreated and on most decontaminated samples the overgrowth of spoilage bacteria among the species tested was observed throughout storage, suggesting that spoilage would occur prior to any noteworthy increase in the levels of pathogenic microorganisms. However, L. monocytogenes counts similar to, or higher than, those for spoilage bacteria were observed on samples treated with TSP, ASC or CA, suggesting that these

  14. Development and application of Geobacillus stearothermophilus growth model for predicting spoilage of evaporated milk.

    PubMed

    Kakagianni, Myrsini; Gougouli, Maria; Koutsoumanis, Konstantinos P

    2016-08-01

    The presence of Geobacillus stearothermophilus spores in evaporated milk constitutes an important quality problem for the milk industry. This study was undertaken to provide an approach in modelling the effect of temperature on G. stearothermophilus ATCC 7953 growth and in predicting spoilage of evaporated milk. The growth of G. stearothermophilus was monitored in tryptone soy broth at isothermal conditions (35-67 °C). The data derived were used to model the effect of temperature on G. stearothermophilus growth with a cardinal type model. The cardinal values of the model for the maximum specific growth rate were Tmin = 33.76 °C, Tmax = 68.14 °C, Topt = 61.82 °C and μopt = 2.068/h. The growth of G. stearothermophilus was assessed in evaporated milk at Topt in order to adjust the model to milk. The efficiency of the model in predicting G. stearothermophilus growth at non-isothermal conditions was evaluated by comparing predictions with observed growth under dynamic conditions and the results showed a good performance of the model. The model was further used to predict the time-to-spoilage (tts) of evaporated milk. The spoilage of this product caused by acid coagulation when the pH approached a level around 5.2, eight generations after G. stearothermophilus reached the maximum population density (Nmax). Based on the above, the tts was predicted from the growth model as the sum of the time required for the microorganism to multiply from the initial to the maximum level ( [Formula: see text] ), plus the time required after the [Formula: see text] to complete eight generations. The observed tts was very close to the predicted one indicating that the model is able to describe satisfactorily the growth of G. stearothermophilus and to provide realistic predictions for evaporated milk spoilage.

  15. The involvement of bacterial quorum sensing in the spoilage of refrigerated Litopenaeus vannamei.

    PubMed

    Zhu, Suqin; Wu, Haohao; Zeng, Mingyong; Liu, Zunying; Wang, Ying

    2015-01-01

    Quorum-sensing signals in refrigerated shrimp (Litopenaeus vannamei) undergoing spoilage were examined using bioreporter assays, thin-layer chromatography and gas chromatography-mass spectrometry, and the results revealed the presence of three types of autoinducers including acetylated homoserine lactones (AHLs) (i.e., N-hexanoyl-homoserine lactone, N-oxohexanoyl-homoserine lactone and N-octanoyl-homoserine lactone), autoinducer-2, and cyclic dipeptides (i.e., cyclo-(L-Pro-L-Leu), cyclo-(L-Leu-L-Leu) and cyclo-(L-Pro-L-Phe)). Autoinducer-2, rather than any AHL, was detected in extracts from pure cultures of the specific spoilage organisms (SSO), i.e., Shewanella putrefaciens (SS01) and Shewanella baltica (SA02). As for the cyclic peptides, only SA02 was determined to produce cyclo-(L-Pro-L-Leu). According to the transcription levels of LuxR (the master quorum-sensing regulator) in the SSO in response to exogenous autoinducers, the SSO could sense AHLs and cyclo-(L-Leu-L-Leu), rather than autoinducer-2, cyclo-(L-Leu-L-Leu) and cyclo-(L-Pro-L-Phe). In accordance with the results of LuxR expression, the production of biofilm matrixes and extracellular proteases in the SSO was regulated by exogenous AHLs and cyclo-(L-Pro-L-Leu), rather than 4,5-dihydroxy-2,3-pentanedione (the autoinducer-2 precursor), cyclo-(L-Leu-L-Leu) and cyclo-(L-Pro-L-Phe). Exogenous N-hexanoyl-homoserine lactone and cyclo-(L-Pro-L-Leu) increased the growth rates and population percentages of the SSO in shrimp samples under refrigerated storage, and interestingly, exogenous 4,5-dihydroxy-2,3-pentanedione also increased the population percentages of the SSO in vivo by inhibiting the growth of the competing bacteria. However, according to the levels of TVB-N and the volatile organic components in the shrimp samples, exogenous 4,5-dihydroxy-2,3-pentanedione did not accelerate the shrimp spoilage process as N-hexanoyl-homoserine lactone and cyclo-(L-Pro-L-Leu) did. In summary, our results suggest that

  16. The involvement of bacterial quorum sensing in the spoilage of refrigerated Litopenaeus vannamei.

    PubMed

    Zhu, Suqin; Wu, Haohao; Zeng, Mingyong; Liu, Zunying; Wang, Ying

    2015-01-01

    Quorum-sensing signals in refrigerated shrimp (Litopenaeus vannamei) undergoing spoilage were examined using bioreporter assays, thin-layer chromatography and gas chromatography-mass spectrometry, and the results revealed the presence of three types of autoinducers including acetylated homoserine lactones (AHLs) (i.e., N-hexanoyl-homoserine lactone, N-oxohexanoyl-homoserine lactone and N-octanoyl-homoserine lactone), autoinducer-2, and cyclic dipeptides (i.e., cyclo-(L-Pro-L-Leu), cyclo-(L-Leu-L-Leu) and cyclo-(L-Pro-L-Phe)). Autoinducer-2, rather than any AHL, was detected in extracts from pure cultures of the specific spoilage organisms (SSO), i.e., Shewanella putrefaciens (SS01) and Shewanella baltica (SA02). As for the cyclic peptides, only SA02 was determined to produce cyclo-(L-Pro-L-Leu). According to the transcription levels of LuxR (the master quorum-sensing regulator) in the SSO in response to exogenous autoinducers, the SSO could sense AHLs and cyclo-(L-Leu-L-Leu), rather than autoinducer-2, cyclo-(L-Leu-L-Leu) and cyclo-(L-Pro-L-Phe). In accordance with the results of LuxR expression, the production of biofilm matrixes and extracellular proteases in the SSO was regulated by exogenous AHLs and cyclo-(L-Pro-L-Leu), rather than 4,5-dihydroxy-2,3-pentanedione (the autoinducer-2 precursor), cyclo-(L-Leu-L-Leu) and cyclo-(L-Pro-L-Phe). Exogenous N-hexanoyl-homoserine lactone and cyclo-(L-Pro-L-Leu) increased the growth rates and population percentages of the SSO in shrimp samples under refrigerated storage, and interestingly, exogenous 4,5-dihydroxy-2,3-pentanedione also increased the population percentages of the SSO in vivo by inhibiting the growth of the competing bacteria. However, according to the levels of TVB-N and the volatile organic components in the shrimp samples, exogenous 4,5-dihydroxy-2,3-pentanedione did not accelerate the shrimp spoilage process as N-hexanoyl-homoserine lactone and cyclo-(L-Pro-L-Leu) did. In summary, our results suggest that

  17. Development and application of Geobacillus stearothermophilus growth model for predicting spoilage of evaporated milk.

    PubMed

    Kakagianni, Myrsini; Gougouli, Maria; Koutsoumanis, Konstantinos P

    2016-08-01

    The presence of Geobacillus stearothermophilus spores in evaporated milk constitutes an important quality problem for the milk industry. This study was undertaken to provide an approach in modelling the effect of temperature on G. stearothermophilus ATCC 7953 growth and in predicting spoilage of evaporated milk. The growth of G. stearothermophilus was monitored in tryptone soy broth at isothermal conditions (35-67 °C). The data derived were used to model the effect of temperature on G. stearothermophilus growth with a cardinal type model. The cardinal values of the model for the maximum specific growth rate were Tmin = 33.76 °C, Tmax = 68.14 °C, Topt = 61.82 °C and μopt = 2.068/h. The growth of G. stearothermophilus was assessed in evaporated milk at Topt in order to adjust the model to milk. The efficiency of the model in predicting G. stearothermophilus growth at non-isothermal conditions was evaluated by comparing predictions with observed growth under dynamic conditions and the results showed a good performance of the model. The model was further used to predict the time-to-spoilage (tts) of evaporated milk. The spoilage of this product caused by acid coagulation when the pH approached a level around 5.2, eight generations after G. stearothermophilus reached the maximum population density (Nmax). Based on the above, the tts was predicted from the growth model as the sum of the time required for the microorganism to multiply from the initial to the maximum level ( [Formula: see text] ), plus the time required after the [Formula: see text] to complete eight generations. The observed tts was very close to the predicted one indicating that the model is able to describe satisfactorily the growth of G. stearothermophilus and to provide realistic predictions for evaporated milk spoilage. PMID:27052699

  18. Detection and quantification of bacterial spoilage in milk and pork meat using MALDI-TOF-MS and multivariate analysis.

    PubMed

    Nicolaou, Nicoletta; Xu, Yun; Goodacre, Royston

    2012-07-17

    Microbiological safety is one of the cornerstones of quality control in the food industry. Identification and quantification of spoilage bacteria in pasteurized milk and meat in the food industry currently relies on accurate and sensitive yet time-consuming techniques which give retrospective values for microbial contamination. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), a proven technique in the field of protein and peptide identification and quantification, may be a valuable alternative approach for the rapid assessment of microbial spoilage. In this work we therefore developed MALDI-TOF-MS as a novel analytical approach for the assessment of food that when combined with chemometrics allows for the detection and quantification of milk and pork meat spoilage bacteria. To develop this approach, natural spoilage of pasteurized milk and raw pork meat samples incubated at 15 °C and at room temperature, respectively, was conducted. Samples were collected for MALDI-TOF-MS analysis (which took 4 min per sample) at regular time intervals throughout the spoilage process, with concurrent calculation and documentation of reference total viable counts using traditional microbiological methods (these took 2 days). Multivariate statistical techniques such as principal component discriminant function analysis, canonical correlation analysis, partial least-squares (PLS) regression, and kernel PLS (KPLS) were used to analyze the data. The results from MALDI-TOF-MS combined with PLS or KPLS gave excellent bacterial quantification results for both milk and meat spoilage, and typical root mean squared errors for prediction in test spectra were between 0.53 and 0.79 log unit. Overall these novel findings strongly indicate that MALDI-TOF-MS when combined with chemometric approaches would be a useful adjunct for routine use in the milk and meat industry as a fast and accurate viable bacterial detection and quantification method.

  19. Mapping snap bean (Phaseolus vulgaris L.) pod and color traits, in a dry bean x snap bean recombinant inbred population

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Snap bean (Phaseolus vulgaris) breeding programs are tasked with developing varieties that meet the standards of the vegetable processing industry and ultimately that of the consumer; all the while matching or exceeding the field performance of existing varieties. While traditional breeding methods ...

  20. Effects of sodium metavanadate and germination on the sprouting of chickpeas and its content of vanadium, formononetin and biochanin A in the sprouts.

    PubMed

    Zhang, Ling; Mao, Xueqin; Xia, Zuoli

    2012-03-01

    Chickpea sprouts (CS) may become one of the natural products of high demand due to their nutritional values. The aim of this work was to study the enrichment of vanadium (V) during the germination of chickpea seeds in order to combine the high nutritive value of sprouts with a readily bioavailable source of essential trace element-V. Chickpea seeds were germinated in sodium metavanadate solutions (NaVO(3)) with different concentrations (50, 100, 150, 200, 400, 600, 800, 1,000, 1,200, 1,400, and 1,600 mg/L as NaVO(3)) for 6 days at 28 °C. It was found that the addition of sodium metavanadate produced slight stress effect, and the growth of CS was inhibited. The addition of sodium metavanadate significantly increased V content in CS in a dose-dependent manner. The highest V content (1.52 mg/g) in CS was observed when germination was carried out in the NaVO(3) solution with 1,200 mg/L NaVO(3) concentration. Chickpea seeds germinated in 50 ∼200 mg/L NaVO(3) solutions for 6 days at 28 °C showed a higher germination rate (>99%%) and a higher content of isoflavones including formononetin and biochanin A than those obtained in NaVO(3) solutions with other concentration in the same germination conditions. Therefore, a concentration of 50∼200 mg/L sodium metavanadate solutions should be used for the production of V-enriched chickpea sprouts (VCS).

  1. Determination of antioxidant properties of aroma extracts from various beans.

    PubMed

    Lee, K G; Mitchell, A E; Shibamoto, T

    2000-10-01

    Aroma extracts from fresh soybeans, mung beans, kidney beans, and azuki beans were prepared using simultaneous steam distillation and solvent extraction (SDE) under mild conditions (55 degrees C and 95 mmHg). Extracts were examined for antioxidative activities in two different assays. The aroma extracts isolated from all beans inhibited the oxidation of hexanal for nearly one month at a level of 250 microL/mL. Mung bean and soybean extracts inhibited malonaldehyde (MA) formation from cod-liver oil by 86% and 88%, respectively, at the 250 microL/mL level. Azuki and kidney bean extracts inhibited MA formation from cod-liver oil by 76% and 53%, respectively, at the 250 microL/mL level. The antioxidative activities of mung bean and soybean extracts were comparable with that of the natural antioxidant, alpha-tocopherol (vitamin E).

  2. Determination of antioxidant properties of aroma extracts from various beans.

    PubMed

    Lee, K G; Mitchell, A E; Shibamoto, T

    2000-10-01

    Aroma extracts from fresh soybeans, mung beans, kidney beans, and azuki beans were prepared using simultaneous steam distillation and solvent extraction (SDE) under mild conditions (55 degrees C and 95 mmHg). Extracts were examined for antioxidative activities in two different assays. The aroma extracts isolated from all beans inhibited the oxidation of hexanal for nearly one month at a level of 250 microL/mL. Mung bean and soybean extracts inhibited malonaldehyde (MA) formation from cod-liver oil by 86% and 88%, respectively, at the 250 microL/mL level. Azuki and kidney bean extracts inhibited MA formation from cod-liver oil by 76% and 53%, respectively, at the 250 microL/mL level. The antioxidative activities of mung bean and soybean extracts were comparable with that of the natural antioxidant, alpha-tocopherol (vitamin E). PMID:11052738

  3. Molecular characterization of the first commercial transgenic common bean immune to the Bean golden mosaic virus.

    PubMed

    Aragão, Francisco J L; Nogueira, Elsa O P L; Tinoco, Maria Laine P; Faria, Josias C

    2013-06-20

    Golden mosaic of common bean is caused by the Bean golden mosaic virus (BGMV). The disease is one of the greatest constraints on bean production in Latin America and causes significant yield losses. The RNAi concept was explored to silence the rep (AC1) viral gene and a transgenic bean line immune to BGMV upon inoculation at high pressure was previously generated. Identification of the transgene insert confirmed the presence of a single locus corresponding to two intact copies of the RNAi cassette in opposite orientation and three intact copies of the AtAhas gene. It is flanked by Phaseolus genomic sequences and interspersed by one nuclear and three chloroplastic genomic sequences. Southern analyses showed that the transgenes were structurally stable for eight self-pollinated generations and after backcrosses with a non transgenic commercial variety. Transgene expression analyses revealed similar levels of siRNA in leaves of transgenic plants cultivated under field conditions in three distinct regions. siRNA were also analyzed during seed development in common bean transgenic plants. siRNA signals were also detected in seeds, albeit at significantly lower levels than those observed in leaves, and could not be detected in seeds cooked during 10 min. This information is relevant to demonstrate that GM beans are free of siRNA signals after cooking and therefore suitable for human consumption. Additionally, characterization of the locus where the transgene was integrated in the common bean genome provides a valuable tool to trace this GM bean material in the field and in the market.

  4. Effects of light quality on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts.

    PubMed

    Qian, Hongmei; Liu, Tianyu; Deng, Mingdan; Miao, Huiying; Cai, Congxi; Shen, Wangshu; Wang, Qiaomei

    2016-04-01

    The effects of different light qualities, including white, red and blue lights, on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts were investigated using light-emitting diodes (LEDs) as a light source. Our results showed that blue light treatment significantly decreased the content of gluconapin, the primary compound for bitter flavor in shoots, while increased the glucoraphanin content in roots. Moreover, the maximum content of vitamin C was detected in the white-light grown sprouts and the highest levels of total phenolic and anthocyanins, as well as the strongest antioxidant capacity were observed in blue-light grown sprouts. Taken together, the application of a colorful light source is a good practice for improvement of the consumers' acceptance and the nutritional phtyochemicals of Chinese kale sprouts.

  5. Improved health-relevant functionality in dark germinated Mucuna pruriens sprouts by elicitation with peptide and phytochemical elicitors.

    PubMed

    Randhir, Reena; Kwon, Young-In; Shetty, Kalidas

    2009-10-01

    The health-relevant functionality of Mucuna pruriens was improved by priming the seeds with elicitors of the pentose phosphate pathway (PPP) such as fish protein hydrolysates (FPHs), lactoferrin (LF) and oregano extract (OE) followed by dark germination. FPH elicited the highest phenolic content of 19 mg/g FW on day 1, which was 38% higher than control sprouts. OE enhanced Parkinson's disease-relevant L-DOPA content by 33% on day 1 compared to control sprouts. Anti-diabetes-relevant alpha-amylase inhibition percent (AIP) and alpha-glucosidase inhibition percent (GIP) were high in the cotyledons and decreased following elicitation and sprouting. For potential anti-diabetic applications, low AIP and high GIP with moderate L-DOPA content on day 4 of dark germination could be optimal. Improved L-DOPA concentrations in a soluble phenolic and antioxidant-rich M. pruriens background on day 1 sprouts have potential for Parkinson's disease management.

  6. Effects of light quality on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts.

    PubMed

    Qian, Hongmei; Liu, Tianyu; Deng, Mingdan; Miao, Huiying; Cai, Congxi; Shen, Wangshu; Wang, Qiaomei

    2016-04-01

    The effects of different light qualities, including white, red and blue lights, on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts were investigated using light-emitting diodes (LEDs) as a light source. Our results showed that blue light treatment significantly decreased the content of gluconapin, the primary compound for bitter flavor in shoots, while increased the glucoraphanin content in roots. Moreover, the maximum content of vitamin C was detected in the white-light grown sprouts and the highest levels of total phenolic and anthocyanins, as well as the strongest antioxidant capacity were observed in blue-light grown sprouts. Taken together, the application of a colorful light source is a good practice for improvement of the consumers' acceptance and the nutritional phtyochemicals of Chinese kale sprouts. PMID:26593611

  7. Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”

    PubMed Central

    Kalschne, Daneysa Lahis; Womer, Rute; Mattana, Ademir; Sarmento, Cleonice Mendes Pereira; Colla, Luciane Maria; Colla, Eliane

    2015-01-01

    The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc / Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus , following by Lactobacillus sakei and Leuconostoc mesentereoides ; the Enterococcus sp. was not present in the samples. PMID:26221105

  8. Study of kefir grains application in sourdough bread regarding rope spoilage caused by Bacillus spp.

    PubMed

    Mantzourani, I; Plessas, S; Saxami, G; Alexopoulos, A; Galanis, A; Bezirtzoglou, E

    2014-01-15

    Sourdough breads prepared with kefir grains resulted in appearance of rope spoilage at the 15th day of bread storage, while the control samples (sourdough breads prepared with wild microflora) were spoiled approximately at the 7th day. Denaturing Gradient Gel Electrophoresis (DGGE) analysis confirmed the above macroscopic observation since Bacillus spp. were detected on sourdough breads prepared with kefir grains at the 15th day of bread storage. The content of organic acids that play synergistic role regarding the enhancement of bread self life was also determined. Lactic acid concentration of sourdough breads prepared with kefir grains were approximately 41-82% higher than the control samples, while acetic acid concentration was about 0.5-1-fold higher respectively. The concentration of some other organic acids studied was also found in higher levels (up to 0.06μg/g) than the control samples. These findings could probably explain the stability of breads prepared with kefir grains against rope spoilage.

  9. Identification of lactic acid bacteria involved in the spoilage of pasteurized "foie gras" products.

    PubMed

    Matamoros, S; André, S; Hue, I; Prévost, H; Pilet, M F

    2010-07-01

    The spoiling microflora of a re-packaged French "foie gras" product was studied. A total of 54 isolates, originating from two different factories, were identified using phenotypical and molecular methods (partial 16S rDNA sequencing). Weissella viridescens was the main species detected in the products from factory 1 (64% of the isolates). These products had a low lactic acid concentration and were considered as non-spoiled. The microflora of factory 2 was dominated mainly by the genus Lactobacillus (95% of the isolates), and the high lactic acid concentration of these products was linked with a strong spoilage. Among the 30 Lactobacillus strains, three species were predominant: Lactobacillus sakei (nine isolates), Lactobacillus coryniformis (eight isolates) and Lactobacillus paraplantarum (five isolates). Challenge tests were performed to confirm the involvement of the Lactobacillus strains in the spoilage of the product. Sterile "foie gras" samples were inoculated with 14 LAB strains from the collection. The most acidifying strains belonged to the species L. sakei, Lactobacillus plantarum and L. paraplantarum. This confirmed the role of the strains from the Lactobacillus genus as the main spoilers of "foie gras" products and will be useful to design new quality protocols and extend the shelf-life of these products.

  10. Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation--a review.

    PubMed

    Al Bulushi, Ismail; Poole, Susan; Deeth, Hilton C; Dykes, Gary A

    2009-04-01

    Biogenic amines are non-volatile amines formed by decarboxylation of amino acids. Although many biogenic amines have been found in fish, only histamine, cadaverine, and putrescine have been found to be significant in fish safety and quality determination. Despite a widely reported association between histamine and scombroid food poisoning, histamine alone appears to be insufficient to cause food toxicity. Putrescine and cadaverine have been suggested to potentiate histamine toxicity. With respect to spoilage on the other hand, only cadaverine has been found to be a useful index of the initial stage of fish decomposition. The relationship between biogenic amines, sensory evaluation, and trimethylamine during spoilage are influenced by bacterial composition and free amino acid content. A mesophilic bacterial count of log 6-7 cfu/g has been found to be associated with 5 mg histamine/100 g fish, the Food and Drug Administration (FDA) maximum allowable histamine level. In vitro studies have shown the involvement of cadaverine and putrescine in the formation of nitrosamines, nitrosopiperidine (NPIP), and nitrosopyrrolidine (NPYR), respectively. In addition, impure salt, high temperature, and low pH enhance nitrosamine formation, whereas pure sodium chloride inhibits their formation. Understanding the relationships between biogenic amines and their involvement in the formation of nitrosamines could explain the mechanism of scombroid poisoning and assure the safety of many fish products.

  11. Effect of chitosan on spoilage bacteria, Escherichia coli and Listeria monocytogenes in cured chicken meat.

    PubMed

    Shekarforoush, Seyed Shahram; Basiri, Sara; Ebrahimnejad, Hadi; Hosseinzadeh, Saeid

    2015-05-01

    The effects of essential oil (EO) of oregano and chitosan on the microbial quality and growth inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in the Iranian traditional ready-to-barbecue chicken was evaluated. Thus, three groups of samples were prepared. One of them was considered to evaluate for aerobic plate count (APC), lactic acid bacteria (LAB), psychrophilic and enterobacteriacae counts and the other two groups were inoculated with E. coli O157:H7 and L. monocytogenes 4b to investigate the effect of oregano EO and chitosan on pathogenic bacteria. All groups were stored at 3, 8 and 20°C. Oregano showed antibacterial effects against APC, LAB, psychrophilics, enterobacteriacae and E. coli O157:H7, whereas, such an effect was not observed against L. monocytogenes. Chitosan individually did not show an inhibitory effect on the spoilage-inducing bacteria and E. coli, but was effective against L. monocytogenes. Using chitosan and oregano EO in combination can reduce the number of spoilage and safety indicators and also the two food-borne pathogens in ready-to-barbecue chicken meat. PMID:25735728

  12. Spoilage of vacuum-packed beef by the yeast Kazachstania psychrophila.

    PubMed

    Kabisch, Jan; Erl-Höning, Constanze; Wenning, Mareike; Böhnlein, Christina; Gareis, Manfred; Pichner, Rohtraud

    2016-02-01

    A survey of the psychrotolerant yeast microbiota of vacuum-packed beef was conducted between 2010 and 2012. Chilled vacuum-packed beef (n = 50) sampled from 15 different producers was found to have a mean psychrotolerant yeast count of 3.76 log cfu per cm(2). During this assessment, a recently described yeast named Kazachstania psychrophila was shown to be associated with this product. In order to gain basic knowledge about the spoilage potential of K. psychrophila in vacuum-packed beef, challenge studies were performed and the survival of three different K. psychrophila strains was analyzed during storage of artificially contaminated beef. Beef samples were inoculated with the yeasts at a contamination level of 2 log cfu per cm(2). Survival and growth of K. psychrophila strains was monitored on malt extract agar at regular intervals over 84 days. Kazachstania levels rapidly increased about 5 log units within 16 days under chill conditions (4 °C). Gas bubbles were observed after 16 days, while discoloration and production of off-flavors became evident after 42 days in inoculated samples. This study demonstrates for the first time, that the psychrotolerant yeast K. psychrophila is a dominant spoilage microorganism of vacuum-packed beef products stored at low temperatures, causing sensory defects which result in reduced shelf life, and consequently in considerable economic losses.

  13. Molecular characterization of Shewanella and Aeromonas isolates associated with spoilage of Common carp (Cyprinus carpio).

    PubMed

    Beaz-Hidalgo, Roxana; Agüeria, Daniela; Latif-Eugenín, Fadua; Yeannes, Maria I; Figueras, Maria J

    2015-01-01

    Storage in ice is a common way of preserving commercial fish species but some microorganisms can still contaminate and participate in the spoilage of the product; therefore, identification of potential harmful microbes is important. Thirteen colonies were isolated from common carp (Cyprinus carpio) that had been stored in ice, whose phenotypic identification revealed that they belonged to the genera Aeromonas (n = 5) and Shewanella (n = 8). Molecular genotyping with ERIC-PCR showed clonality only among two of the five Aeromonas isolates and for two groups (n = 3; n = 2) of the eight Shewanella isolates. Sequencing the rpoD gene showed that four Aeromonas isolates belonged to the species Aeromonas salmonicida and one to A. sobria. Of the eight Shewanella, seven isolates cluster with Shewanella putrefaciens and one with Shewanella profunda in the 16S rRNA phylogenetic tree. However, analysis of the gyrB gene showed that these eight isolates could constitute a new species closely related to S. baltica. The Shewanella and A. salmonicida isolates produce off-odours and reduce trimethylamine oxide, indicating that they might contribute to the spoilage of the fish. PMID:25790506

  14. American Lobsters (Homarus Americanus) not Surviving During Air Transport: Evaluation of Microbial Spoilage

    PubMed Central

    Tirloni, Erica; Stella, Simone; Gennari, Mario; Colombo, Fabio

    2016-01-01

    Eighteen American lobsters (Homarus americanus), dead during air transport, were analysed in order to evaluate the microbial population of meat, gills and gut: no specific studies have ever been conducted so far on the microbiological quality of American lobsters’ meats in terms of spoilage microbiota. The meat samples showed very limited total viable counts, in almost all the cases below the level of 6 Log CFU/g, while higher loads were found, as expected, in gut and gills, the most probable source of contamination. These data could justify the possibility to commercialise these not-surviving subjects, without quality concerns for the consumers. Most of the isolates resulted to be clustered with type strains of Pseudoalteromonas spp. (43.1%) and Photobacterium spp. (24.1%), and in particular to species related to the natural marine environment. The distribution of the genera showed a marked inhomogeneity among the samples. The majority of the isolates identified resulted to possess proteolytic (69.3%) and lipolytic ability (75.5%), suggesting their potential spoilage ability. The maintanance of good hygienical practices, especially during the production of ready-to-eat lobsters-based products, and a proper storage could limit the possible replication of these microorganisms. PMID:27800442

  15. The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.

    PubMed

    Garofalo, Cristiana; Osimani, Andrea; Milanović, Vesna; Taccari, Manuela; Aquilanti, Lucia; Clementi, Francesca

    2015-12-01

    Beer is one of the world's most ancient and widely consumed fermented alcoholic beverages produced with water, malted cereal grains (generally barley and wheat), hops, and yeast. Beer is considered an unfavorable substrate of growth for many microorganisms, however, there are a limited number of bacteria and yeasts, which are capable of growth and may spoil beer especially if it is not pasteurized or sterile-filtered as craft beer. The aim of this research study was to track beer spoilage lactic acid bacteria (LAB) inside a brewery and during the craft beer production process. To that end, indoor air and work surface samples, collected in the brewery under study, together with commercial active dry yeasts, exhausted yeasts, yeast pellet (obtained after mature beer centrifugation), and spoiled beers were analyzed through culture-dependent methods and PCR-DGGE in order to identify the contaminant LAB species and the source of contamination. Lactobacillus brevis was detected in a spoiled beer and in a commercial active dry yeast. Other LAB species and bacteria ascribed to Staphylococcus sp., Enterobaceriaceae, and Acetobacter sp. were found in the brewery. In conclusion, the PCR-DGGE technique coupled with the culture-dependent method was found to be a useful tool for identifying the beer spoilage bacteria and the source of contamination. The analyses carried out on raw materials, by-products, final products, and the brewery were useful for implementing a sanitization plan to be adopted in the production plant.

  16. Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

    PubMed Central

    Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish

    2014-01-01

    Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed. PMID:25332721

  17. Inhibition of quorum sensing, biofilm, and spoilage potential in Shewanella baltica by green tea polyphenols.

    PubMed

    Zhu, Junli; Huang, Xuzheng; Zhang, Fang; Feng, Lifang; Li, Jianrong

    2015-12-01

    We investigated the quorum sensing (QS) system of Shewanella baltica and the anti-QS related activities of green tea polyphenols (TP) against spoilage bacteria in refrigerated large yellow croaker. Autoinducer-2 (AI-2) and the diketopiperazines (DKPs) cyclo-(L-Pro-L-Leu) and cyclo-(L-Pro-L-Phe) were detected in the culture extract of S. baltica XH2, however, no N-acylhomoserine lactones (AHLs) activity was observed. Green TP at sub-inhibitory concentrations interfered with AI-2 and DKPs activities of S. baltica without inhibiting cell growth and promoted degradation of AI-2. The green TP treatment inhibited biofilm development, exopolysaccharide production and swimming motility of S. baltica in a concentration- dependent manner. In addition, green TP decreased extracellular protease activities and trimethylamine production in S. baltica. A transcriptional analysis showed that green TP repressed the luxS and torA genes in S. baltica, which agreed with the observed reductions in QS activity and the spoilage phenotype. Epigallocatechin gallate (EGCG)-enriched in green TP significantly inhibited AI-2 activity of S. baltica. These findings strongly suggest that green TP could be developed as a new QS inhibitor for seafood preservation to enhance shelf life.

  18. Molecular characterization of Shewanella and Aeromonas isolates associated with spoilage of Common carp (Cyprinus carpio).

    PubMed

    Beaz-Hidalgo, Roxana; Agüeria, Daniela; Latif-Eugenín, Fadua; Yeannes, Maria I; Figueras, Maria J

    2015-01-01

    Storage in ice is a common way of preserving commercial fish species but some microorganisms can still contaminate and participate in the spoilage of the product; therefore, identification of potential harmful microbes is important. Thirteen colonies were isolated from common carp (Cyprinus carpio) that had been stored in ice, whose phenotypic identification revealed that they belonged to the genera Aeromonas (n = 5) and Shewanella (n = 8). Molecular genotyping with ERIC-PCR showed clonality only among two of the five Aeromonas isolates and for two groups (n = 3; n = 2) of the eight Shewanella isolates. Sequencing the rpoD gene showed that four Aeromonas isolates belonged to the species Aeromonas salmonicida and one to A. sobria. Of the eight Shewanella, seven isolates cluster with Shewanella putrefaciens and one with Shewanella profunda in the 16S rRNA phylogenetic tree. However, analysis of the gyrB gene showed that these eight isolates could constitute a new species closely related to S. baltica. The Shewanella and A. salmonicida isolates produce off-odours and reduce trimethylamine oxide, indicating that they might contribute to the spoilage of the fish.

  19. DNA based typing, identification and detection systems for food spoilage microorganisms: development and implementation.

    PubMed

    van der Vossen, J M; Hofstra, H

    1996-11-01

    The rapid identification of spoilage microorganisms is of eminent importance to the food industry. It provides the food industry with the opportunity to reduce economical losses by designing adequate intervention measures. The use of identification systems based on biochemical and physiological characteristics resulted often in disappointing identification results and misidentifications. This will inevitably lead to inappropriate strategies to prevent spoilage. This review discusses the potential of the DNA based identification technology including the polymerase chain reaction (PCR) for the identification and specific detection of microorganisms. Fingerprinting methods based on the DNA-probe technology enable a clear insight in the identity of microorganisms on different levels, varying from genus to strain level depending on the systems used. Discrimination between subspecies and strain level is shown to be helpful for investigating routes and sources of contamination. Differentiation at the species level is demonstrated to be essential in order to design a highly specific detection system enabling to signalize a microorganism that belongs to a particular species. Also indicated in this review is the necessity and the technical approach to detect microorganisms that display a particular undesirable trait.

  20. Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patterns of contamination and resistance

    PubMed Central

    Bokulich, Nicholas A; Bergsveinson, Jordyn; Ziola, Barry; Mills, David A

    2015-01-01

    Distinct microbial ecosystems have evolved to meet the challenges of indoor environments, shaping the microbial communities that interact most with modern human activities. Microbial transmission in food-processing facilities has an enormous impact on the qualities and healthfulness of foods, beneficially or detrimentally interacting with food products. To explore modes of microbial transmission and spoilage-gene frequency in a commercial food-production scenario, we profiled hop-resistance gene frequencies and bacterial and fungal communities in a brewery. We employed a Bayesian approach for predicting routes of contamination, revealing critical control points for microbial management. Physically mapping microbial populations over time illustrates patterns of dispersal and identifies potential contaminant reservoirs within this environment. Habitual exposure to beer is associated with increased abundance of spoilage genes, predicting greater contamination risk. Elucidating the genetic landscapes of indoor environments poses important practical implications for food-production systems and these concepts are translatable to other built environments. DOI: http://dx.doi.org/10.7554/eLife.04634.001 PMID:25756611

  1. Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages.

    PubMed

    Lozano-Ojalvo, Daniel; Rodríguez, Alicia; Cordero, Mirian; Bernáldez, Victoria; Reyes-Prieto, Mariana; Córdoba, Juan J

    2015-02-01

    Moulds responsible for black spot spoilage of dry-cured fermented sausages were characterised. For this purpose, samples were taken from those dry-cured fermented sausages which showed black spot alteration. Most of the mould strains were first tentatively identified as Penicillium spp. due to their morphological characteristics in different culture conditions, with one strain as Cladosporium sp. The Cladosporium strain was the only one which provoked blackening in culture media. This strain was further characterised by sequencing of ITS1-5.8S-ITS2 rRNA and β-tubulin genes. This mould strain was able to reproduce black spot formation in dry-cured fermented sausage 'salchichón' throughout the ripening process. In addition, a specific and sensitive real-time PCR method was also developed to detect Cladosporium oxysporum responsible for the black spot formation in sausages. This method could be of great interest for the meat industry to detect samples contaminated with this mould before spoilage of product avoiding economic losses for this sector.

  2. A mixed-species microarray for identification of food spoilage bacilli.

    PubMed

    Caspers, Martien P M; Schuren, Frank H J; van Zuijlen, Andre C M; Brul, Stanley; Montijn, Roy C; Abee, Tjakko; Kort, Remco

    2011-04-01

    Failure of food preservation is frequently caused by thermostable spores of members of the Bacillaceae family, which show a wide spectrum of resistance to cleaning and preservation treatments. We constructed and validated a mixed-species genotyping array for 6 Bacillus species, including Bacillus subtilis, Bacillus licheniformis, Bacillus pumilus, Bacillus sporothermodurans, Bacillus cereus and Bacillus coagulans, and 4 Geobacillus species, including Geobacillus stearothermophilus, Geobacillus thermocatenulatus, Geobacillus toebii and Geobacillus sp., in order to track food spoilage isolates from ingredient to product. The discriminating power of the array was evaluated with sets of 42 reference and 20 test strains. Bacterial isolates contain a within-species-conserved core genome comprising 68-88% of the entire genome and a non-conserved accessory genome comprising 7-22%. The majority of the core genome markers do not hybridise between species, thus they allow for efficient discrimination at the species level. The accessory genome array markers provide high-resolution discrimination at the level of individual isolates from a single species. In conclusion, the reported mixed-species microarray contains discriminating markers that allow rapid and cost-effective typing of Bacillus food spoilage bacteria in a wide variety of food products.

  3. Inhibition of quorum sensing, biofilm, and spoilage potential in Shewanella baltica by green tea polyphenols.

    PubMed

    Zhu, Junli; Huang, Xuzheng; Zhang, Fang; Feng, Lifang; Li, Jianrong

    2015-12-01

    We investigated the quorum sensing (QS) system of Shewanella baltica and the anti-QS related activities of green tea polyphenols (TP) against spoilage bacteria in refrigerated large yellow croaker. Autoinducer-2 (AI-2) and the diketopiperazines (DKPs) cyclo-(L-Pro-L-Leu) and cyclo-(L-Pro-L-Phe) were detected in the culture extract of S. baltica XH2, however, no N-acylhomoserine lactones (AHLs) activity was observed. Green TP at sub-inhibitory concentrations interfered with AI-2 and DKPs activities of S. baltica without inhibiting cell growth and promoted degradation of AI-2. The green TP treatment inhibited biofilm development, exopolysaccharide production and swimming motility of S. baltica in a concentration- dependent manner. In addition, green TP decreased extracellular protease activities and trimethylamine production in S. baltica. A transcriptional analysis showed that green TP repressed the luxS and torA genes in S. baltica, which agreed with the observed reductions in QS activity and the spoilage phenotype. Epigallocatechin gallate (EGCG)-enriched in green TP significantly inhibited AI-2 activity of S. baltica. These findings strongly suggest that green TP could be developed as a new QS inhibitor for seafood preservation to enhance shelf life. PMID:26626353

  4. Spoilage of vacuum-packed beef by the yeast Kazachstania psychrophila.

    PubMed

    Kabisch, Jan; Erl-Höning, Constanze; Wenning, Mareike; Böhnlein, Christina; Gareis, Manfred; Pichner, Rohtraud

    2016-02-01

    A survey of the psychrotolerant yeast microbiota of vacuum-packed beef was conducted between 2010 and 2012. Chilled vacuum-packed beef (n = 50) sampled from 15 different producers was found to have a mean psychrotolerant yeast count of 3.76 log cfu per cm(2). During this assessment, a recently described yeast named Kazachstania psychrophila was shown to be associated with this product. In order to gain basic knowledge about the spoilage potential of K. psychrophila in vacuum-packed beef, challenge studies were performed and the survival of three different K. psychrophila strains was analyzed during storage of artificially contaminated beef. Beef samples were inoculated with the yeasts at a contamination level of 2 log cfu per cm(2). Survival and growth of K. psychrophila strains was monitored on malt extract agar at regular intervals over 84 days. Kazachstania levels rapidly increased about 5 log units within 16 days under chill conditions (4 °C). Gas bubbles were observed after 16 days, while discoloration and production of off-flavors became evident after 42 days in inoculated samples. This study demonstrates for the first time, that the psychrotolerant yeast K. psychrophila is a dominant spoilage microorganism of vacuum-packed beef products stored at low temperatures, causing sensory defects which result in reduced shelf life, and consequently in considerable economic losses. PMID:26678125

  5. The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.

    PubMed

    Garofalo, Cristiana; Osimani, Andrea; Milanović, Vesna; Taccari, Manuela; Aquilanti, Lucia; Clementi, Francesca

    2015-12-01

    Beer is one of the world's most ancient and widely consumed fermented alcoholic beverages produced with water, malted cereal grains (generally barley and wheat), hops, and yeast. Beer is considered an unfavorable substrate of growth for many microorganisms, however, there are a limited number of bacteria and yeasts, which are capable of growth and may spoil beer especially if it is not pasteurized or sterile-filtered as craft beer. The aim of this research study was to track beer spoilage lactic acid bacteria (LAB) inside a brewery and during the craft beer production process. To that end, indoor air and work surface samples, collected in the brewery under study, together with commercial active dry yeasts, exhausted yeasts, yeast pellet (obtained after mature beer centrifugation), and spoiled beers were analyzed through culture-dependent methods and PCR-DGGE in order to identify the contaminant LAB species and the source of contamination. Lactobacillus brevis was detected in a spoiled beer and in a commercial active dry yeast. Other LAB species and bacteria ascribed to Staphylococcus sp., Enterobaceriaceae, and Acetobacter sp. were found in the brewery. In conclusion, the PCR-DGGE technique coupled with the culture-dependent method was found to be a useful tool for identifying the beer spoilage bacteria and the source of contamination. The analyses carried out on raw materials, by-products, final products, and the brewery were useful for implementing a sanitization plan to be adopted in the production plant. PMID:26489032

  6. Effect of illumination on the content of melatonin, phenolic compounds, and antioxidant activity during germination of lentils (Lens culinaris L.) and kidney beans (Phaseolus vulgaris L.).

    PubMed

    Aguilera, Yolanda; Liébana, Rosa; Herrera, Teresa; Rebollo-Hernanz, Miguel; Sanchez-Puelles, Carlos; Benítez, Vanesa; Martín-Cabrejas, María A

    2014-11-01

    This study reports the effects of two different illumination conditions during germination (12 h light/12 h dark vs 24 h dark) in lentils (Lens culinaris L.) and kidney beans (Phaseolus vulgaris L.) on the content of melatonin and phenolic compounds, as well as the antioxidant activity. Germination led to relative increase in melatonin content and significant antioxidant activity, while the content of phenolic compounds decreased. The highest melatonin content was obtained after 6 days of germination under 24 h dark for both legumes. These germinated legume seeds with improved levels of melatonin might play a protective role against free radicals. Thus, considering the potent antioxidant activity of melatonin, these sprouts can be consumed as direct foods and be offered as preventive food strategies in combating chronic diseases through the diet.

  7. Effect of illumination on the content of melatonin, phenolic compounds, and antioxidant activity during germination of lentils (Lens culinaris L.) and kidney beans (Phaseolus vulgaris L.).

    PubMed

    Aguilera, Yolanda; Liébana, Rosa; Herrera, Teresa; Rebollo-Hernanz, Miguel; Sanchez-Puelles, Carlos; Benítez, Vanesa; Martín-Cabrejas, María A

    2014-11-01

    This study reports the effects of two different illumination conditions during germination (12 h light/12 h dark vs 24 h dark) in lentils (Lens culinaris L.) and kidney beans (Phaseolus vulgaris L.) on the content of melatonin and phenolic compounds, as well as the antioxidant activity. Germination led to relative increase in melatonin content and significant antioxidant activity, while the content of phenolic compounds decreased. The highest melatonin content was obtained after 6 days of germination under 24 h dark for both legumes. These germinated legume seeds with improved levels of melatonin might play a protective role against free radicals. Thus, considering the potent antioxidant activity of melatonin, these sprouts can be consumed as direct foods and be offered as preventive food strategies in combating chronic diseases through the diet. PMID:25310717

  8. Common bean and cowpea improvement in Angola

    Technology Transfer Automated Retrieval System (TEKTRAN)

    During 2014 and 2015, the Instituto de Investigação Agronómica (IIA) evaluated the performance of common bean (Phaselolus vulgaris L.) breeding lines and improved cowpea (Vigna unguiculata L. Walp.) varieties. The field experiments were planted in the lowlands at Mazozo and in the highlands at Chian...

  9. Mung bean: technological and nutritional potential.

    PubMed

    Dahiya, P K; Linnemann, A R; Van Boekel, M A J S; Khetarpaul, N; Grewal, R B; Nout, M J R

    2015-01-01

    Mung bean (Vigna radiata (L.) R. Wilczek) has been intensively researched; scattered data are available on various properties. Data on physical, chemical, food processing, and nutritional properties were collected for whole mung bean grains and reviewed to assess the crop's potential as food and to set research priorities. Results show that mung bean is a rich source of protein (14.6-33.0 g/100 g) and iron (5.9-7.6 mg/100 g). Grain color is correlated with compounds like polyphenols and carotenoids, while grain hardness is associated with fiber content. Physical properties like grain dimensions, sphericity, porosity, bulk, and true density are related to moisture content. Anti-nutrients are phytic acid, tannins, hemagglutinins, and polyphenols. Reported nutrient contents vary greatly, the causes of which are not well understood. Grain size and color have been associated with different regions and were used by plant breeders for selection purposes. Analytical methods require more accuracy and precision to distinguish biological variation from analytical variation. Research on nutrient digestibility, food processing properties, and bioavailability is needed. Furthermore, the effects of storage and processing on nutrients and food processing properties are required to enable optimization of processing steps, for better mung bean food quality and process efficiency.

  10. Seed coat darkening in Cowpea bean

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Seed coat of cowpea bean (Vigna unguiculata L. Walp) slowly browns to a darker color during storage. High temperature and humidity during storage might contribute to this color change. Variation in browning rate among seeds in a lot leads to a mixture of seed colors creating an unacceptable product...

  11. Synthesis of a jojoba bean disaccharide.

    PubMed

    Kornienko, A; Marnera, G; d'Alarcao, M

    1998-08-01

    A synthesis of the disaccharide recently isolated from jojoba beans, 2-O-alpha-D-galactopyranosyl-D-chiro-inositol, has been achieved. The suitably protected chiro-inositol unit was prepared by an enantiospecific synthesis from L-xylose utilizing SmI2-mediated pinacol coupling as a key step.

  12. Registration of ‘Alpena' navy bean

    Technology Transfer Automated Retrieval System (TEKTRAN)

    ‘Alpena’ navy bean (Phaseolus vulgaris L.) (Reg. no. CV- , PI -), developed by Michigan State University AgBioResearch was released in 2014 as an upright, midseason cultivar with uniform dry down and excellent canning quality. Alpena was developed using pedigree breeding method to the F3 generation ...

  13. Insecticide Efficacy and Timing for Control of Western Bean Cutworm (Lepidoptera: Noctuidae) in Dry and Snap Beans.

    PubMed

    Goudis, L A; Trueman, C L; Baute, T S; Hallett, R H; Gillard, C L

    2016-02-01

    The western bean cutworm, Striacosta albicosta (Smith) (Lepidoptera: Noctuidae), is a recent pest of corn, dry,and snap beans, in the Great Lakes region, and best practices for its management in beans need to be established.Insecticide efficacy and application timing field studies, conducted in 2011–2013, determined that lambda-cyhalothrin and chlorantraniliprole were capable of reducing western bean cutworm feeding damage in dry beans from 2.3 to 0.4% in preharvest samples, and in snap beans from 4.8 to 0.1% of marketable pods, respectively. The best application timing in dry beans was determined to be 4–18 d after 50% egg hatch. No economic benefit was found when products were applied to dry beans, and despite high artificial inoculation rates, damage to marketable yield was relatively low. Thiamethoxam, methoxyfenozide, and spinetoram were also found to be effective at reducing western bean cutworm damage in dry bean to as low as 0.3% compared to an untreated control with 2.5% damaged pods. In snap beans, increased return on investment between CAD$400 and CAD$600 was seen with multiple applications of lambda-cyhalothrin, and with chlorantraniliprole applied 4 d after egg mass infestation.

  14. Influence of selenium supplementation on fatty acids profile and biological activity of four edible amaranth sprouts as new kind of functional food.

    PubMed

    Pasko, Pawel; Gdula-Argasinska, Joanna; Podporska-Carroll, Joanna; Quilty, Brid; Wietecha-Posluszny, Renata; Tyszka-Czochara, Malgorzata; Zagrodzki, Pawel

    2015-08-01

    Suitability assessment of amaranth sprouts as a new functional food was carried out. The optimisation of sprouting process and the influence of selenium supplementation, in doses 10, 15, and 30 mg/l of selenium as sodium selenite, on amaranth growth and fatty acid profile were examined. Methods such as FRAP, DPPH, polyphenols content and GPX activity were applied to characterize antioxidant potential of seeds and sprouts of four different edible amaranth genera. E. coli, S. aureus, C. albicans were used to evaluate amaranth sprouts antimicrobial properties. Interaction between amaranth sprouts and biological systems was assessed by analysing antibacterial and antifungal properties with a disc diffusion test. The studies proved amaranth sprouts to be potentially attractive as functional food. As confirmed by all the data amaranth sprouts are suitable as a moderate selenium accumulator and are rich in essential fatty acids, especially linoleic and alpha-linolenic acids, which are precursors of long chain polyunsaturated fatty acids. Thus, it opens dietary opportunities for amaranth sprouts. They can also serve as a moderate source of antioxidant compounds. Nevertheless, the experiments revealed neither antibacterial, nor antifungal properties of sprouts. In general, amaranth sprouts biological activity under evaluation has failed to prove to be significantly impacted by selenium fertilization.

  15. Experimental Evaluation of the Sustainability of Dwarf Bamboo ( Pseudosasa usawai) Sprout-Harvesting Practices in Yangminshan National Park, Taiwan

    NASA Astrophysics Data System (ADS)

    Liao, Chi-Cheng; Chang, Chi-Ru; Hsu, Meng-Ting; Poo, Wak-Kim

    2014-08-01

    Sustainable harvest of natural products that meets the needs of local people has been viewed by many as an important means for sustaining conservation projects. Although plants often respond to tissue damage through compensatory growth, it may not secure long-term sustainability of the populations because many plants enhance individual well-being at the expense of propagation. Sustainability may further be threatened by infrequent, large-scale events, especially ill-documented ones. We studied the impacts of sprout harvesting on sprout growth in a dwarf bamboo ( Pseudosasa usawai) population that has seemingly recovered from an infrequent, large-scale masting event. Experimental results suggest that although a single sprout harvest did not significantly alter the subsequent abundance and structure of sprouts, culm damage that accompanied sprout harvesting resulted in shorter, thinner, and fewer sprouts. Weaker recovery was found in windward, continually harvested, and more severely damaged sites. These findings suggest that sprout growth of damaged dwarf bamboos is likely non-compensatory, but is instead supported through physiological integration whose strength is determined by the well-being of the supplying ramets. Healthy culms closer to the damage also provided more resources than those farther away. Sustainable harvesting of sprouts could benefit from organized community efforts to limit the magnitude of culm damage, provide adequate spacing between harvested sites, and ensure sufficient time interval between harvests. Vegetation boundaries relatively resilient to infrequent, large-scale events are likely maintained by climatic factors and may be sensitive to climate change. Continual monitoring is, therefore, integral to the sustainability of harvesting projects.

  16. Experimental evaluation of the sustainability of dwarf bamboo (Pseudosasa usawai) sprout-harvesting practices in Yangminshan National Park, Taiwan.

    PubMed

    Liao, Chi-Cheng; Chang, Chi-Ru; Hsu, Meng-Ting; Poo, Wak-Kim

    2014-08-01

    Sustainable harvest of natural products that meets the needs of local people has been viewed by many as an important means for sustaining conservation projects. Although plants often respond to tissue damage through compensatory growth, it may not secure long-term sustainability of the populations because many plants enhance individual well-being at the expense of propagation. Sustainability may further be threatened by infrequent, large-scale events, especially ill-documented ones. We studied the impacts of sprout harvesting on sprout growth in a dwarf bamboo (Pseudosasa usawai) population that has seemingly recovered from an infrequent, large-scale masting event. Experimental results suggest that although a single sprout harvest did not significantly alter the subsequent abundance and structure of sprouts, culm damage that accompanied sprout harvesting resulted in shorter, thinner, and fewer sprouts. Weaker recovery was found in windward, continually harvested, and more severely damaged sites. These findings suggest that sprout growth of damaged dwarf bamboos is likely non-compensatory, but is instead supported through physiological integration whose strength is determined by the well-being of the supplying ramets. Healthy culms closer to the damage also provided more resources than those farther away. Sustainable harvesting of sprouts could benefit from organized community efforts to limit the magnitude of culm damage, provide adequate spacing between harvested sites, and ensure sufficient time interval between harvests. Vegetation boundaries relatively resilient to infrequent, large-scale events are likely maintained by climatic factors and may be sensitive to climate change. Continual monitoring is, therefore, integral to the sustainability of harvesting projects.

  17. Experimental evaluation of the sustainability of dwarf bamboo (Pseudosasa usawai) sprout-harvesting practices in Yangminshan National Park, Taiwan.

    PubMed

    Liao, Chi-Cheng; Chang, Chi-Ru; Hsu, Meng-Ting; Poo, Wak-Kim

    2014-08-01

    Sustainable harvest of natural products that meets the needs of local people has been viewed by many as an important means for sustaining conservation projects. Although plants often respond to tissue damage through compensatory growth, it may not secure long-term sustainability of the populations because many plants enhance individual well-being at the expense of propagation. Sustainability may further be threatened by infrequent, large-scale events, especially ill-documented ones. We studied the impacts of sprout harvesting on sprout growth in a dwarf bamboo (Pseudosasa usawai) population that has seemingly recovered from an infrequent, large-scale masting event. Experimental results suggest that although a single sprout harvest did not significantly alter the subsequent abundance and structure of sprouts, culm damage that accompanied sprout harvesting resulted in shorter, thinner, and fewer sprouts. Weaker recovery was found in windward, continually harvested, and more severely damaged sites. These findings suggest that sprout growth of damaged dwarf bamboos is likely non-compensatory, but is instead supported through physiological integration whose strength is determined by the well-being of the supplying ramets. Healthy culms closer to the damage also provided more resources than those farther away. Sustainable harvesting of sprouts could benefit from organized community efforts to limit the magnitude of culm damage, provide adequate spacing between harvested sites, and ensure sufficient time interval between harvests. Vegetation boundaries relatively resilient to infrequent, large-scale events are likely maintained by climatic factors and may be sensitive to climate change. Continual monitoring is, therefore, integral to the sustainability of harvesting projects. PMID:24950959

  18. I don't like it because it eats sprouts: conditioning preferences in children.

    PubMed

    Field, Andy P

    2006-03-01

    Although little is known about how preferences develop in childhood, work in adults suggests that evaluative responses to stimuli can be acquired through classical conditioning. In two experiments children were exposed to novel cartoon characters, that were either consistently paired with a picture of a disliked food (Brussels sprouts) or a liked food (ice cream). Relative preferences for these stimuli (and others) were measured before and after these paired presentations (Experiment 1): preferences for the cartoon character paired with Brussels sprouts decreased, whereas preferences for the character paired with ice cream increased. These preferences persisted after 10 un-reinforced trials. Experiment 2 replicated this finding using affective priming as an index of preference for the cartoon characters. These findings demonstrate that preferences to novel stimuli can be conditioned in children and result from associations formed between the stimulus and a stimulus possessing positive or negative valence.

  19. Promotion of neural sprouting using low-level green light-emitting diode phototherapy

    NASA Astrophysics Data System (ADS)

    Alon, Noa; Duadi, Hamootal; Cohen, Ortal; Samet, Tamar; Zilony, Neta; Schori, Hadas; Shefi, Orit; Zalevsky, Zeev

    2015-02-01

    We irradiated neuroblastoma SH-SY5Y cell line with low-level light-emitting diode (LED) illumination at a visible wavelength of 520 nm (green) and intensity of 100 mW/cm2. We captured and analyzed the cell morphology before LED treatment, immediately after, and 12 and 24 h after treatment. Our study demonstrated that LED illumination increases the amount of sprouting dendrites in comparison to the control untreated cells. This treatment also resulted in more elongated cells after treatment in comparison to the control cells and higher levels of expression of a differentiation related gene. This result is a good indication that the proposed method could serve in phototherapy treatment for increasing sprouting and enhancing neural network formation.

  20. Dendritic sprouting and compensatory synaptogenesis in an identified interneuron follow auditory deprivation in a cricket.

    PubMed Central

    Hoy, R R; Nolen, T G; Casaday, G C

    1985-01-01

    We examined the effect of chronic afferent deprivation on an identified interneuron (Int-1) in the auditory system of the Australian field cricket Teleogryllus oceanicus. In normal intact crickets, the auditory afferents from each ear terminate ipsilaterally onto a single Int-1. Each bilaterally paired Int-1 is excited by ultrasound stimulation of its ipsilateral ear but not by the contralateral ear. Unilateral removal of an ear early in postembryonic development deprives the developing Int-1 of ipsilateral auditory innervation. Consequently, the ipsilateral dendrites of the deprived interneuron sprout, grow aberrantly across the ganglionic midline, and terminate specifically in the intact auditory neuropile of the contralateral (unlesioned) side, where they form functional synapses with the contralateral afferents. This unusual compensatory dendritic sprouting restores auditory function to the neuron. Thus, it is demonstrated that the dendritic shape of an identified Int, as well as its synaptic connectivity, is altered as a consequence of chronic sensory deprivation. Images PMID:3865195