Feasibility Study of a Novel Diet-Based Intervention for Prostate Cancer

DTIC Science & Technology

2009-09-01

Vegetables Cruciferous vegetables include broccoli , broccoli sprouts, cauliflower, radishes, cabbage, brussels sprouts, kale, collard greens, and... broccoli sprout extract containing isothiocyanates increases phase 2 enzyme activity in the prostate. [28] Interestingly, a recent study indicated...that rats fed a combination tomato and broccoli diet had greater suppression of prostate tumors than rats fed either tomato or broccoli alone

Marking cabbage looper (Lepidoptera: Noctuidae) with cesium

DOE Office of Scientific and Technical Information (OSTI.GOV)

Moss, J.I.; Van Steenwyk, R.A.

1984-04-01

Cabbage loopers (CL), Trichoplusia ni (Huebner), adults reared on artificial diet containing 1 x 10/sup -2/ M and 1 x 10/sup -3/ M CsCl were marked with cesium (Cs) which could be detected by atomic absorption spectrophotometry. The cesium marks from the 10/sup -2/ M CsCl diet were sufficient to last the expected lifetime of the insects. CL reared on diet containing 1 x 10/sup -1/ M CsCl did not survive. Unmarked females mated to males reared on artificial diet containing 1 x 10/sup -2/ M and 1 x 10/sup -3/ M CsCl were marked. CL reared on cotton plantsmore » sprayed with Cs solutions of 1000, 5000, and 10,000 ..mu..g/ml were marked sufficiently to last the expected lifetime of the insect. CL adults exposed for 72 h to cotton plants sprayed with Cs solutions of 1000, 5000, and 10,000 ..mu..g/ml were marked sufficiently to last the expected lifetime of the insect. CL adults reared from field cotton plants sprayed with CsCl solutions at rates of 1.24, 2.47, and 4.94 kg of CsCl per ha were marked. 12 references, 1 figure, 5 tables.« less

Effect of a barley-vegetable soup on plasma carotenoids and biomarkers of cardiovascular disease.

PubMed

Bacchetti, Tiziana; Tullii, Domenico; Masciangelo, Simona; Gesuita, Rosaria; Skrami, Edlira; Brugè, Francesca; Silvestri, Sonia; Orlando, Patrick; Tiano, Luca; Ferretti, Gianna

2015-07-01

Functional foods that provide benefits beyond their traditional nutritional value have attracted much interest. Aim of the study was to evaluate the nutritional and the functional properties of a frozen ready-to-eat soup containing barley and pigmented vegetables. Both glycaemic index and the glyceamic load of ready-to-eat soup were evaluated in vivo. Moreover the bioavailability of carotenoids (lutein and beta-carotene) and the effect on lipid profile and lipid peroxidation were studied in 38 volunteers whose diet was supplemented for two weeks with a daily portion (250 g) of the ready-to-eat soup. Plasma levels of carotenoids (lutein and beta-carotene) and plasma total antioxidant capacity significantly increased after 2 weeks of treatment. Furthermore, we observed a decrease in the levels of lipids (total cholesterol and low density lipoprotein-cholesterol) and of markers of lipid peroxidation (oxidized low density lipoprotein and lipid hydroperoxides) in plasma of all subjects. The glyceamic index of the product was 36, therefore it could be considered a low glyceamic index food. An accurate selection of vegetable foods results in a palatable and healthy product that provides benefits on plasma lipids and lipid peroxidation (Protocol number 211525).

Effect of a barley-vegetable soup on plasma carotenoids and biomarkers of cardiovascular disease

PubMed Central

Bacchetti, Tiziana; Tullii, Domenico; Masciangelo, Simona; Gesuita, Rosaria; Skrami, Edlira; Brugè, Francesca; Silvestri, Sonia; Orlando, Patrick; Tiano, Luca; Ferretti, Gianna

2015-01-01

Functional foods that provide benefits beyond their traditional nutritional value have attracted much interest. Aim of the study was to evaluate the nutritional and the functional properties of a frozen ready-to-eat soup containing barley and pigmented vegetables. Both glycaemic index and the glyceamic load of ready-to-eat soup were evaluated in vivo. Moreover the bioavailability of carotenoids (lutein and beta-carotene) and the effect on lipid profile and lipid peroxidation were studied in 38 volunteers whose diet was supplemented for two weeks with a daily portion (250 g) of the ready-to-eat soup. Plasma levels of carotenoids (lutein and beta-carotene) and plasma total antioxidant capacity significantly increased after 2 weeks of treatment. Furthermore, we observed a decrease in the levels of lipids (total cholesterol and low density lipoprotein-cholesterol) and of markers of lipid peroxidation (oxidized low density lipoprotein and lipid hydroperoxides) in plasma of all subjects. The glyceamic index of the product was 36, therefore it could be considered a low glyceamic index food. An accurate selection of vegetable foods results in a palatable and healthy product that provides benefits on plasma lipids and lipid peroxidation (Protocol number 211525). PMID:26236103

Consumption of predefined 'Nordic' dietary items in ten European countries - an investigation in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort.

PubMed

Roswall, Nina; Olsen, Anja; Boll, Katja; Christensen, Jane; Halkjær, Jytte; Sørensen, Thorkild I A; Dahm, Christina C; Overvad, Kim; Clavel-Chapelon, Françoise; Boutron-Ruault, Marie C; Cottet, Vanessa; Teucher, Birgit; Kaaks, Rudolf; Boeing, Heiner; von Ruesten, Anne; Trichopoulou, Antonia; Oikonomou, Eleni; Vasilopoulou, Effie; Pala, Valeria; Sacerdote, Carlotta; Mattiello, Amalia; Masala, Giovanna; Peeters, Petra H M; Bueno-de-Mesquita, H Bas; Engeset, Dagrun; Skeie, Guri; Asli, Lene A; Amiano, Pilar; Jakszyn, Paula; Ardanaz, Eva; Huerta, José M; Quirós, José R; Molina-Montes, Esther; Nilsson, Lena M; Johansson, Ingegerd; Wirfält, Elisabet; Drake, Isabel; Mulligan, Angela A; Khaw, Kay T; Romaguera, Dora; Vergnaud, Anne-Claire; Key, Tim; Riboli, Elio; Tjønneland, Anne

2014-12-01

Health-beneficial effects of adhering to a healthy Nordic diet index have been suggested. However, it has not been examined to what extent the included dietary components are exclusively related to the Nordic countries or if they are part of other European diets as well, suggesting a broader preventive potential. The present study describes the intake of seven a priori defined healthy food items (apples/pears, berries, cabbages, dark bread, shellfish, fish and root vegetables) across ten countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC) and examines their consumption across Europe. Cross-sectional study. A 24 h dietary recall was administered through a software program containing country-specific recipes. Sex-specific mean food intake was calculated for each centre/country, as well as percentage of overall food groups consumed as healthy Nordic food items. All analyses were weighted by day and season of data collection. Multi-centre, European study. Persons (n 36 970) aged 35-74 years, constituting a random sample of 519 978 EPIC participants. The highest intakes of the included diet components were: cabbages and berries in Central Europe; apples/pears in Southern Europe; dark bread in Norway, Denmark and Greece; fish in Southern and Northern countries; shellfish in Spain; and root vegetables in Northern and Central Europe. Large inter-centre variation, however, existed in some countries. Dark bread, root vegetables and fish are strongly related to a Nordic dietary tradition. Apples/pears, berries, cabbages, fish, shellfish and root vegetables are broadly consumed in Europe, and may thus be included in regional public health campaigns.

Isothiocyanates, Nitriles, and Epithionitriles from Glucosinolates Are Affected by Genotype and Developmental Stage in Brassica oleracea Varieties.

PubMed

Hanschen, Franziska S; Schreiner, Monika

2017-01-01

Vegetables of the Brassica oleracea group, such as broccoli, cauliflower, and cabbage, play an important role for glucosinolate consumption in the human diet. Upon maceration of the vegetable tissue, glucosinolates are degraded enzymatically to form volatile isothiocyanates, nitriles, and epithionitriles. However, only the uptake of isothiocyanates is linked to the cancer-preventive effects. Thus, it is of great interest to evaluate especially the isothiocyanate formation. Here, we studied the formation of glucosinolates and their respective hydrolysis products in sprouts and fully developed vegetable heads of different genotypes of the five B. oleracea varieties: broccoli, cauliflower as well as white, red, and savoy cabbages. Further, the effect of ontogeny (developmental stages) during the head development on the formation of glucosinolates and their respective hydrolysis products was evaluated at three different developmental stages (mini, fully developed, and over-mature head). Broccoli and red cabbage were mainly rich in 4-(methylsulfinyl)butyl glucosinolate (glucoraphanin), whereas cauliflower, savoy cabbage and white cabbage contained mainly 2-propenyl (sinigrin) and 3-(methylsulfinyl)propyl glucosinolate (glucoiberin). Upon hydrolysis, epithionitriles or nitriles were often observed to be the main hydrolysis products, with 1-cyano-2,3-epithiopropane being most abundant with up to 5.7 μmol/g fresh weight in white cabbage sprouts. Notably, sprouts often contained more than 10 times more glucosinolates or their hydrolysis products compared to fully developed vegetables. Moreover, during head development, both glucosinolate concentrations as well as hydrolysis product concentrations changed and mini heads contained the highest isothiocyanate concentrations. Thus, from a cancer-preventive point of view, consumption of mini heads of the B. oleracea varieties is recommended.

Isothiocyanates, Nitriles, and Epithionitriles from Glucosinolates Are Affected by Genotype and Developmental Stage in Brassica oleracea Varieties

PubMed Central

Hanschen, Franziska S.; Schreiner, Monika

2017-01-01

Vegetables of the Brassica oleracea group, such as broccoli, cauliflower, and cabbage, play an important role for glucosinolate consumption in the human diet. Upon maceration of the vegetable tissue, glucosinolates are degraded enzymatically to form volatile isothiocyanates, nitriles, and epithionitriles. However, only the uptake of isothiocyanates is linked to the cancer-preventive effects. Thus, it is of great interest to evaluate especially the isothiocyanate formation. Here, we studied the formation of glucosinolates and their respective hydrolysis products in sprouts and fully developed vegetable heads of different genotypes of the five B. oleracea varieties: broccoli, cauliflower as well as white, red, and savoy cabbages. Further, the effect of ontogeny (developmental stages) during the head development on the formation of glucosinolates and their respective hydrolysis products was evaluated at three different developmental stages (mini, fully developed, and over-mature head). Broccoli and red cabbage were mainly rich in 4-(methylsulfinyl)butyl glucosinolate (glucoraphanin), whereas cauliflower, savoy cabbage and white cabbage contained mainly 2-propenyl (sinigrin) and 3-(methylsulfinyl)propyl glucosinolate (glucoiberin). Upon hydrolysis, epithionitriles or nitriles were often observed to be the main hydrolysis products, with 1-cyano-2,3-epithiopropane being most abundant with up to 5.7 μmol/g fresh weight in white cabbage sprouts. Notably, sprouts often contained more than 10 times more glucosinolates or their hydrolysis products compared to fully developed vegetables. Moreover, during head development, both glucosinolate concentrations as well as hydrolysis product concentrations changed and mini heads contained the highest isothiocyanate concentrations. Thus, from a cancer-preventive point of view, consumption of mini heads of the B. oleracea varieties is recommended. PMID:28690627

Feasibility Study of a Novel Diet-Based Intervention for Prostate Cancer

DTIC Science & Technology

2010-09-01

broccoli and cabbage. Isothiocyanates induce expression of cytoprotective phase 2 enzymes in multiple prostate tumor cell lines (26, 31) promote...83-90. 29. Caruso AJ, Yegnasubramanian S, Lin X, Kesler TW, Nelson WG. Hot water extracts from broccoli sprouts trigger induction of carcinogen

Objective and quantitative definitions of modified food textures based on sensory and rheological methodology.

PubMed

Wendin, Karin; Ekman, Susanne; Bülow, Margareta; Ekberg, Olle; Johansson, Daniel; Rothenberg, Elisabet; Stading, Mats

2010-06-28

Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have difficulties ingesting normal food and liquids. In these patients a texture modified diet may enable that the patient maintain adequate nutrition. However, there is no generally accepted definition of 'texture' that includes measurements describing different food textures. Objectively define and quantify categories of texture-modified food by conducting rheological measurements and sensory analyses. A further objective was to facilitate the communication and recommendations of appropriate food textures for patients with dysphagia. About 15 food samples varying in texture qualities were characterized by descriptive sensory and rheological measurements. Soups were perceived as homogenous; thickened soups were perceived as being easier to swallow, more melting and creamy compared with soups without thickener. Viscosity differed between the two types of soups. Texture descriptors for pâtés were characterized by high chewing resistance, firmness, and having larger particles compared with timbales and jellied products. Jellied products were perceived as wobbly, creamy, and easier to swallow. Concerning the rheological measurements, all solid products were more elastic than viscous (G'>G''), belonging to different G' intervals: jellied products (low G') and timbales together with pâtés (higher G'). By combining sensory and rheological measurements, a system of objective, quantitative, and well-defined food textures was developed that characterizes the different texture categories.

Objective and quantitative definitions of modified food textures based on sensory and rheological methodology

PubMed Central

Wendin, Karin; Ekman, Susanne; Bülow, Margareta; Ekberg, Olle; Johansson, Daniel; Rothenberg, Elisabet; Stading, Mats

2010-01-01

Introduction Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have difficulties ingesting normal food and liquids. In these patients a texture modified diet may enable that the patient maintain adequate nutrition. However, there is no generally accepted definition of ‘texture’ that includes measurements describing different food textures. Objective Objectively define and quantify categories of texture-modified food by conducting rheological measurements and sensory analyses. A further objective was to facilitate the communication and recommendations of appropriate food textures for patients with dysphagia. Design About 15 food samples varying in texture qualities were characterized by descriptive sensory and rheological measurements. Results Soups were perceived as homogenous; thickened soups were perceived as being easier to swallow, more melting and creamy compared with soups without thickener. Viscosity differed between the two types of soups. Texture descriptors for pâtés were characterized by high chewing resistance, firmness, and having larger particles compared with timbales and jellied products. Jellied products were perceived as wobbly, creamy, and easier to swallow. Concerning the rheological measurements, all solid products were more elastic than viscous (G′>G″), belonging to different G′ intervals: jellied products (low G′) and timbales together with pâtés (higher G′). Conclusion By combining sensory and rheological measurements, a system of objective, quantitative, and well-defined food textures was developed that characterizes the different texture categories. PMID:20592965

Robustness of the bacterial community in the cabbage white butterfly larval midgut.

PubMed

Robinson, Courtney J; Schloss, Patrick; Ramos, Yolied; Raffa, Kenneth; Handelsman, Jo

2010-02-01

Microbial communities typically vary in composition and structure over space and time. Little is known about the inherent characteristics of communities that govern various drivers of these changes, such as random variation, changes in response to perturbation, or susceptibility to invasion. In this study, we use 16S ribosomal RNA gene sequences to describe variation among bacterial communities in the midguts of cabbage white butterfly (Pieris rapae) larvae and examine the influence of community structure on susceptibility to invasion. We compared communities in larvae experiencing the same conditions at different times (temporal variation) or fed different diets (perturbation). The most highly represented phylum was Proteobacteria, which was present in all midgut communities. The observed species richness ranged from six to 15, and the most abundant members affiliated with the genera Methylobacteria, Asaia, Acinetobacter, Enterobacter, and Pantoea. Individual larvae subjected to the same conditions at the same time harbored communities that were highly similar in structure and membership, whereas the communities observed within larval populations changed with diet and over time. In addition, structural changes due to perturbation coincided with enhanced susceptibility to invasion by Enterobacter sp. NAB3R and Pantoea stewartii CWB600, suggesting that resistance to invasion is in part governed by community structure. These findings along with the observed conservation of membership at the phylum level, variation in structure and membership at lower taxonomic levels, and its relative simplicity make the cabbage white butterfly larval community an attractive model for studying community dynamics and robustness.

Level of knowledge concerning diet in type 2 diabetic patients and nurses.

PubMed

Napierała, Małgorzata Urszula; Hermann, Dorota; Homa, Katarzyna; Bryśkiewicz, Marta Ewa; Majkowska, Liliana

Among patients with diabetes, there are many myths concerning food products which are believed to lower or not influence the blood glucose (BG) level. The aim of this study was to assess the knowledge of patients with diabetes and hospital nurses concerning popular food products and their impact on BG levels. The study group consisted of 250 patients with diabetes (DM), members of the Polish Diabetes Association; the other group consisted of 123 healthy nurses (N) from 3 hospitals in Szczecin, Poland. Participants were asked to complete a questionnaire on products common in diabetic diet (grapefruit, honey, coffee substitute, diabetic chocolate, milk soup, pork neck) and their influence on BG levels. The highest percentage of wrong answers was given for pork (DM 71%; N 83%, NS) and grapefruit (DM 51%; N 77%, p < 0.01), while the most correct answers were for honey (DM 69%; N 80%; p < 0.05) and milk soup (DM 64%; N 67%, NS). Negative correlation was found between the number of correct answers and the age of patients (r(s) = −0,14; p < 0.01;) and no correlation between the number of correct answers and the duration of diabetes mellitus (NS). Patients treated with insulin provided correct answers significantly more frequently than patients on oral medication only (44% vs 34.8%; p < 0.01). 1. The level of knowledge concerning products commonly used in diabetic diet among patients with diabetes and hospital nurses is low. 2. Both groups, patients and hospital nurses, need education about diabetic diet.

Do Lower Calorie or Lower Fat Foods Have More Sodium Than Their Regular Counterparts?

PubMed Central

John, Katherine A.; Maalouf, Joyce; B. Barsness, Christina; Yuan, Keming; Cogswell, Mary E.; Gunn, Janelle P.

2016-01-01

The objective of this study was to compare the sodium content of a regular food and its lower calorie/fat counterpart. Four food categories, among the top 20 contributing the most sodium to the US diet, met the criteria of having the most matches between regular foods and their lower calorie/fat counterparts. A protocol was used to search websites to create a list of “matches”, a regular and comparable lower calorie/fat food(s) under each brand. Nutrient information was recorded and analyzed for matches. In total, 283 matches were identified across four food categories: savory snacks (N = 44), cheese (N = 105), salad dressings (N = 90), and soups (N = 44). As expected, foods modified from their regular versions had significantly reduced average fat (total fat and saturated fat) and caloric profiles. Mean sodium content among modified salad dressings and cheeses was on average 8%–12% higher, while sodium content did not change with modification of savory snacks. Modified soups had significantly lower mean sodium content than their regular versions (28%–38%). Consumers trying to maintain a healthy diet should consider that sodium content may vary in foods modified to be lower in calories/fat. PMID:27548218

Red cabbage microgreens lower circulating LDL, liver cholesterol and inflammatory cytokines in mice fed a high fat diet

USDA-ARS?s Scientific Manuscript database

Cardiovascular disease (CVD) is the leading cause of death in the United States and hypercholesterolemia is a major risk factor. Population studies, as well as animal and intervention studies, support the consumption of a variety of vegetables as a means to reduce CVD risks through the modulation of...

The Effect of G-ORS Along With Rice Soup in the Treatment of Acute Diarrhea in Children: A Single-Blind Randomized Controlled Trial.

PubMed

Kianmehr, Mojtaba; Saber, Ashraf; Moshari, Jalil; Ahmadi, Reza; Basiri-Moghadam, Mahdi

2016-06-01

The world health organization guidelines for treatment of diarrhea in children emphasize on continued feeding together with prescription of oral rehydration solution (ORS) and supplementary zinc therapy. However, conflicting viewpoints exist regarding the optimal diet and dietary ingredients for children with diarrhea. Moreover, few studies have investigated the effect of rice soup along with ORS in the treatment of this disease. This study aimed to explore effects of simultaneous taking of glucose oral rehydration solution (G-ORS) and rice soup in the treatment of acute diarrhea in 8 to 24-month-old children. This single-blind controlled clinical trial was conducted in the pediatric ward of 22nd of Bahman hospital, Gonabad, Iran between June 2013 and February 2014. Forty children aged 8-24 months with acute diarrhea were randomly assigned into an intervention group (G-ORS plus rice soup group) comprising 20 babies and a control group (G-ORS) of 20 children based on balanced blocking randomization. The variables under investigation were diarrhea duration, patient hospitalization, need for intravenous (IV) fluids and stool output frequency. Data was analyzed using independent samples t and chi-square test. At the end of study, the time for treating acute watery diarrhea in the intervention and control groups were 21.10 ± 8.81 and 34.55 ± 5.82 hours (P < 0.001) and hospital stay were 34.05 ± 6.62 and 40.20 ± 6.32 hours (P = 0.005). Moreover, stool output frequency were 4.20 ± 0.95 and 8.00 ± 1.37 (P < 0.001) in the first 24 hours, and 2.18 ± 0.60 and 2.80 ± 0.76 (P = 0.03) in the second 24 hours of treatment in intervention and control groups, respectively. Rice soup regimen was highly effective and inexpensive in the treatment of acute diarrhea in children. Thus, in addition to the common treatment by G-ORS, rice soup can be consumed simultaneously with G-ORS.

Protective effect of Tuscan black cabbage sprout extract against serum lipid increase and perturbations of liver antioxidant and detoxifying enzymes in rats fed a high-fat diet.

PubMed

Melega, S; Canistro, D; De Nicola, G R; Lazzeri, L; Sapone, A; Paolini, M

2013-09-28

A diet rich in fat is considered a primary risk factor for CVD, cancer and failures in metabolism and endocrine functions. Hyperlipidaemia generates oxidative stress and weakens antioxidant defences as well as metabolic detoxification systems. Brassicaceae are vegetables rich in glucosinolates and isothiocyanates, affecting enzymatic antioxidant as well as phase II enzymes and conceivably counteracting high-fat diet (HFD)-associated pathologies. The protective role of Tuscan black cabbage (a variety of kale) sprout extract (TBCSE) intake against HFD alterations was here studied. The effects on rat hepatic antioxidant as well as detoxifying enzymes, and serum lipid- and body weightlowering properties of TBCSE, were investigated. Feeding the animals with a HFD for 21 d increased body as well as liver weights, and induced hyperlipidaemia, as confirmed by a higher serum lipid profile v. control diet. Daily intragastric administration of TBCSE to HFD-fed rats lowered serum total cholesterol, TAG and NEFA. Body and liver weight gains were also reduced. Antioxidant (catalase, NAD(P)H:quinone reductase, oxidised glutathione reductase and superoxide dismutase) and phase II (glutathione S-transferase and uridine diphosphate glucuronosyl transferase) enzymes were down-regulated by the HFD, while the extract restored normal levels in most groups. Generation of toxic intermediates, and membrane fatty acid composition changes by the HFD, might account for the altered hepatic antioxidant and detoxifying enzyme functions. The recovering effects of TBCSE could be attributed to high flavonoid, phenolic and organosulphur compound content, which possess free-radical-scavenging properties, enhance the antioxidant status and stimulate lipid catabolism. TBCSE intake emerges to be an effective alimentary strategy to counteract the perturbations associated with a diet rich in fat.

Experimental Evaluation of the Flight Line Food Service Facility at Travis AFB

DTIC Science & Technology

1974-06-01

8217emm^^mmi - TABLE 1 DINNER MENU SOUPS DAILY Chili Con Came, Chicken Noodle Soup, Vegetable Soup, Cream of Tomato Soup MON - Vegetable-Beef...Soup TUE - Cream of Chicken Soup WED - Minestrone Soup THU - Beef Noodle Soup FRI - Clam Chowder SAT - Chicken Rice Soup SUN...within two days; frozen sandwiches and breakfast meals would be manufactured once a week and dinner meals every two weeks. During the experiment

New metrics of affordable nutrition: which vegetables provide most nutrients for least cost?

PubMed

Drewnowski, Adam

2013-09-01

Measuring food prices per gram, rather than per calorie, is one way to make healthful vegetables appear less expensive. However, a better measure of affordability would take the nutrient content of vegetables into account. This study, based on analyses of US Department of Agriculture datasets, aimed to identify which vegetables, including juices and soups, provided the most nutrients per unit cost. Nutrient density was measured using the Nutrient Rich Foods (NRF) index, based on nine nutrients to encourage: protein; fiber; vitamins A, C, and E; calcium; iron; magnesium; and potassium; and on three nutrients to limit: saturated fat, added sugar, and sodium. Food cost in dollars was calculated per 100 g, per 100 kcal, per serving, and per nutrient content. One-way analyses of variance with post hoc tests were used to determine statistical significance. Results showed that tomato juices and tomato soups, dark green leafy and nonleafy vegetables, and deep yellow vegetables, including sweet potatoes, had the highest NRF scores overall. Highest NRF scores per dollar were obtained for sweet potatoes, white potatoes, tomato juices and tomato soups, carrots, and broccoli. Tomato sauces, raw tomatoes, and potato chips were eaten more frequently than were many other vegetables that were both more affordable and more nutrient-rich. These new measures of affordable nutrition can help foodservice and health professionals identify those vegetables that provide the highest nutrient density per unit cost. Processed vegetables, including soups and juices, can contribute to the quality and the affordability of the diet. Copyright © 2013 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Recipe Development and Evaluation of the 1983 Revision of the Standard B Ration

DTIC Science & Technology

1983-04-01

Soup and gravy base, instant , beef flavored Soup, dehydrated, beef flavored w/ noodles and vegetables Soup, dehydrated, chicken flavored w/ noodles ...Soup, dehydrated, onion Soup, dehydrated, tomato-vegetable, w/ noodles Soup and gravy base, instant , beef flavored Soup and gravy base, instant ...Strawberry Jam Peanut Butter Coffee (A-2) Cocoa Lunch Chicken Noodle Soup (1-2) w/Cr ackers Luncheon Meat Sandwich (G-38) Mustard Baked

Changes in plasma and oral mucosal lycopene isomer concentrations in healthy adults consuming standard servings of processed tomato products.

PubMed

Allen, Charlotte M; Schwartz, Steven J; Craft, Neal E; Giovannucci, Edward L; De Groff, Valerie L; Clinton, Steven K

2003-01-01

The consumption of tomato products is associated with a reduced risk of cardiovascular disease and several cancers. It is hypothesized that lycopene, the major carotenoid in tomato products, may mediate this relationship. We designed a study to examine changes in plasma and buccal mucosal cell (BMC) lycopene concentrations in healthy adults consuming standard daily servings of processed tomato products: spaghetti sauce, tomato soup, or vegetable juice. Thirty-six healthy subjects consumed a lycopene-free diet for 2 wk and were then assigned to one of three (n = 12) intervention groups consuming daily, single servings of sauce (21 mg lycopene per (1/2) cup), soup (12 mg lycopene per 1 cup), or juice (17 mg lycopene per 8 oz) for 4 wk. Fasting blood and BMC samples were evaluated by high-performance liquid chromatography analysis for carotenoids and lycopene isomers. Total plasma lycopene concentrations (Mean +/- SEM) decreased from 1.05 +/- 0.07 to 0.54 +/- 0.05 micromol/l (49%, P < 0.0001) during the 2-wk washout period. Following intervention, plasma lycopene concentrations increased significantly for those consuming sauce, soup, and juice (compared with washout baseline) to 2.08 (192%, P < 0.0001), 0.91 (122%, P < 0.0001), and 0.99 (92%, P < 0.0001) micromol/l, respectively. Plasma isomer concentrations show a 61:39 ratio of cis:all-trans at the start of the study. During the 2-wk washout the decrease in plasma all-trans-lycopene was greater than that for pooled cis isomers (70:30 cis:trans ratio, P < 0.001). After 2 wk of dietary intervention isomer ratios returned to those observed at the start of the study. Total BMC lycopene concentrations did not significantly change during the brief washout. During the 4-wk intervention period, BMC total lycopene concentrations increased (P < 0.005) by 165, 42, and 48% nmol/mg protein for those consuming sauce, soup, and juice, respectively. This study demonstrates that plasma lycopene decreases by 50% after approximately 2 wk on a lycopene-free diet with a decrease in the ratio of all-trans compared with cis isomers. Single, daily servings of processed tomato products significantly increase blood and BMC lycopene for 2 wk. Additional studies of lycopene bioavailability, isomerization, metabolism, and bioactivity will provide greater insight into the potential health benefits suggested by epidemiological studies and laboratory investigations.

Effect of salt intensity in soup on ad libitum intake and on subsequent food choice.

PubMed

Bolhuis, Dieuwerke P; Lakemond, Catriona M M; de Wijk, Rene A; Luning, Pieternel A; de Graaf, Cees

2012-02-01

The effect of salt intensity on ad libitum intake of tomato soup was investigated when soup was served as a first course and as a second course. Also the effect of salt intensity in soup on subsequent sweet vs. savory choice of sandwich fillings was investigated. Forty-three healthy subjects consumed ad libitum a low-salt (LS), ideal-salt (IS) and high-salt (HS) tomato soup in both meal settings. The salt concentrations were selected on an individual basis, in a way that IS was most pleasant and LS and HS were similar in pleasantness. The ad libitum intake of IS soup was higher than that of LS and HS soup, and the ad libitum intake of LS soup was higher than that of HS soup. The meal setting, soup as a first or as a second course, did not affect ad libitum intake. Salt intensity in soup did not predict sweet vs. savory choice of fillings in grams or energy, although most sodium from fillings was consumed after intake of HS soup. In conclusion, a higher salt intensity lead to lower ad libitum intake of soup similar in palatability (LS vs. HS). In addition, salt intensity in soup does not predict sweet vs. savory food choice. Copyright © 2011 Elsevier Ltd. All rights reserved.

Estimation of habitual iodine intake in Japanese adults using 16 d diet records over four seasons with a newly developed food composition database for iodine.

PubMed

Katagiri, Ryoko; Asakura, Keiko; Sasaki, Satoshi; Hirota, Naoko; Notsu, Akiko; Miura, Ayako; Todoriki, Hidemi; Fukui, Mitsuru; Date, Chigusa

2015-08-28

Although habitual seaweed consumption in Japan would suggest that iodine intake in Japanese is exceptionally high, intake data from diet records are limited. In the present study, we developed a composition database of iodine and estimated the habitual intake of iodine among Japanese adults. Missing values for iodine content in the existing composition table were imputed based on established criteria. 16 d diet records (4 d over four seasons) from adults (120 women aged 30-69 years and 120 men aged 30-76 years) living in Japan were collected, and iodine intake was estimated. Habitual intake was estimated with the Best-power method. Totally, 995 food items were imputed. The distribution of iodine intake in 24 h was highly skewed, and approximately 55 % of 24 h values were < 300 μg/d. The median iodine intake in 24 h was 229 μg/d for women and 273 μg/d for men. All subjects consumed iodine-rich foods (kelp or soup stock) on one or more days of the sixteen survey days. The mean (median) habitual iodine intake was 1414 (857) μg/d for women and 1572 (1031) μg/d for men. Older participants had higher intake than younger participants. The major contributors to iodine intake were kelp (60 %) and soup stock (30 %). Habitual iodine intake among Japanese was sufficient or higher than the tolerable upper intake level, particularly in older generations. The association between high iodine intake as that observed in the present study and thyroid disease requires further study.

Soup preloads in a variety of forms reduce meal energy intake.

PubMed

Flood, Julie E; Rolls, Barbara J

2007-11-01

Consuming soup can enhance satiety and reduce energy intake. Little is known about the influence on energy intake and satiety of varying the form of soup by altering the blending of ingredients. We tested the effects on meal intake of consuming different forms of soup as a preload: broth and vegetables served separately, chunky vegetable soup, chunky-pureed vegetable soup, or pureed vegetable soup. Normal-weight men and women (n = 60) came to the laboratory for lunch once a week for 5 weeks. Each week, one of four compulsory preloads, or no preload, was consumed prior to lunch. A test meal was consumed ad libitum 15 min after the soup was served. Results showed that consuming soup significantly reduced test meal intake and total meal energy intake (preload + test meal) compared to having no soup. When soup was consumed, subjects reduced meal energy intake by 20% (134+/-25 kcal; 561+/-105 kJ). The type of soup had no significant effect on test meal intake or total meal energy intake. Consuming a preload of low-energy-dense soup, in a variety of forms, is one strategy for moderating energy intake in adults.

Inhibitory effects of an extract from non-host plants on physiological characteristics of two major cabbage pests.

PubMed

Dastranj, M; Borzoui, E; Bandani, A R; Franco, O L

2018-06-01

The diamondback moth (Plutella xylostella) and small white cabbage butterfly (Pieris rapae) are the two main serious pests of cruciferous crops (Brassicaceae) that have developed resistance to chemical control methods. In order to avoid such resistance and also the adverse effects of chemical pesticides on the environment, alternative methods have usually been suggested, including the use of plant enzyme inhibitors. Here, the inhibitory effects of proteinaceous inhibitors extracted from wheat, canola, sesame, bean and triticale were evaluated against the digestive α-amylases, larval growth, development and nutritional indecs of the diamondback moth and small white cabbage butterfly. Our results indicated that triticale and wheat extracts inhibited α-amylolytic activity in an alkaline pH, which is in accordance with the moth and butterfly gut α-amylase optimum pH. Dose-dependent inhibition of two crucifer pests by triticale and wheat was observed using spectrophotometry and gel electrophoresis. Implementation of specificity studies showed that wheat and triticale-proteinaceous extract were inactive against Chinese and purple cabbage amylase. Triticale and wheat were resistant against insects' gut proteases. Results of the feeding bioassay indicated that triticale-proteinaceous extract could cause a significant reduction in survival and larval body mass. The results of the nutritional indecs also showed larvae of both species that fed on a Triticale proteinaceous inhibitor-treated diet had the lowest values for the efficiency of conversion of ingested food and relative growth rate. Our observations suggested that triticale shows promise for use in the management of crucifer pests.

The sensory interactions of organic acids and various flavors in ramen soup systems.

PubMed

Kang, M-W; Chung, S-J; Lee, H-S; Kim, Y; Kim, K-O

2007-11-01

This study was conducted to investigate the sensory interactions between various organic acids and flavorants in 3 types of ramen soup ('beef,' seafood, and 'kimchi') when types and levels of organic acids (citric, malic, and lactic) varied. For 'beef' and seafood ramen soup, weak suprathreshold levels of acids (0.0039% to 0.0071%) were applied to the system and medium suprathreshold of acids (0.0128% to 0.0299%) were applied to the kimchi ramen soup. The amount of acid applied to each system was chosen based on the equiweight level. Descriptive analyses were performed separately for each ramen soup system using 8 trained panelists. A total of 11, 13, and 12 flavor descriptors were generated for 'beef,' seafood, and 'kimchi' soup, respectively. Analysis of variance was conducted to evaluate the effect of organic acid on the sensory characteristics of ramen soup. Principal component analysis was conducted to summarize the relationship between the soup samples and attributes. The effect of organic acids on the flavor attributes of ramen soup was dependent on the soup system as well as adding levels of acid. Addition of lactic acid power (at 0.0066%) in 'beef'ramen soup showed enhancement effect on the sour, salty, beefy, 'mushroom' flavor, and fermented soybean paste soup flavor, whereas lactic acid powder (at 0.0071%) showed enhancement effect only on the sour and fermented soybean paste soup flavor in seafood ramen soup due to the strong 'hot' flavor characteristics of the soup. In kimchi ramen soup, flavor attributes congruent to sourness were enhanced by the addition of organic acids to the system.

Dietary Seaweed and Early Breast Cancer: A Randomized Trial

DTIC Science & Technology

2006-05-01

soup was the food most closely associated with the lowest breast cancer risk7. This is particularly interesting since an in vivo study compared...identify changes in serum protein expression with the addition of novel foods , like green tea, to the diet 35. The purpose of this research is to...iodine has now been submitted to the Journal of Medicinal Food . Our conclusions were that although 5 grams/day of seaweed, the average daily

Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage.

PubMed

Kahlon, Talwinder Singh; Chiu, Mei-Chen M; Chapman, Mary H

2008-06-01

Bile acid binding capacity has been related to the cholesterol-lowering potential of foods and food fractions. Lowered recirculation of bile acids results in utilization of cholesterol to synthesize bile acid and reduced fat absorption. Secondary bile acids have been associated with increased risk of cancer. Bile acid binding potential has been related to lowering the risk of heart disease and that of cancer. Previously, we have reported bile acid binding by several uncooked vegetables. However, most vegetables are consumed after cooking. How cooking would influence in vitro bile acid binding of various vegetables was investigated using a mixture of bile acids secreted in human bile under physiological conditions. Eight replicate incubations were conducted for each treatment simulating gastric and intestinal digestion, which included a substrate only, a bile acid mixture only, and 6 with substrate and bile acid mixture. Cholestyramine (a cholesterol-lowering, bile acid binding drug) was the positive control treatment and cellulose was the negative control. Relative to cholestyramine, in vitro bile acid binding on dry matter basis was for the collard greens, kale, and mustard greens, 13%; broccoli, 10%; Brussels sprouts and spinach, 8%; green bell pepper, 7%; and cabbage, 5%. These results point to the significantly different (P < or = .05) health-promoting potential of collard greens = kale = mustard greens > broccoli > Brussels sprouts = spinach = green bell pepper > cabbage as indicated by their bile acid binding on dry matter basis. Steam cooking significantly improved the in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage compared with previously observed bile acid binding values for these vegetables raw (uncooked). Inclusion of steam-cooked collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage in our daily diet as health-promoting vegetables should be emphasized. These green/leafy vegetables, when consumed regularly after steam cooking, would lower the risk of cardiovascular disease and cancer, advance human nutrition research, and improve public health.

Neurotoxic flying foxes as dietary items for the Chamorro people, Marianas Islands.

PubMed

Banack, Sandra Anne; Murch, Susan J; Cox, Paul Alan

2006-06-15

Fanihi -- flying foxes (Pteropus mariannus mariannus, Pteropodidae) -- are a highly salient component of the traditional Chamorro diet. A neurotoxic, non-protein amino acid, beta-methylamino-l-alanine (BMAA) accumulates in flying foxes, which forage on the seeds of Cycas micronesica (Cycadaceae) in Guam's forests. BMAA occurs throughout flying fox tissues both as a free amino acid and in a protein-bound form. It is not destroyed by cooking. Protein-bound BMAA also remains in cycad flour which has been washed and prepared by the Chamorro people as tortillas, dumplings, and thickened soups. Other animals that forage on cycad seeds may also provide BMAA inputs into the traditional Chamorro diet.

Simultaneous quantification by HPLC of purines in umami soup stock and evaluation of their effects on extracellular and intracellular purine metabolism.

PubMed

Fukuuchi, T; Iyama, N; Yamaoka, N; Kaneko, K

2018-04-13

Ribonucleotide flavor enhancers such as inosine monophosphate (IMP) and guanosine monophosphate (GMP) provide umami taste, similarly to glutamine. Japanese cuisine frequently uses soup stocks containing these nucleotides to enhance umami. We quantified 18 types of purines (nucleotides, nucleosides, and purine bases) in three soup stocks (chicken, consommé, and dried bonito soup). IMP was the most abundant purine in all umami soup stocks, followed by hypoxanthine, inosine, and GMP. The IMP content of dried bonito soup was the highest of the three soup stocks. We also evaluated the effects of these purines on extracellular and intracellular purine metabolism in HepG2 cells after adding each umami soup stock to the cells. An increase in inosine and hypoxanthine was evident 1 h and 4 h after soup stock addition, and a low amount of xanthine and guanosine was observed in the extracellular medium. The addition of chicken soup stock resulted in increased intracellular and extracellular levels of uric acid and guanosine. Purine metabolism may be affected by ingredients present in soups.

Consumption of a high-fat soup preload leads to differences in short-term energy and fat intake between PROP non-taster and super-taster women.

PubMed

Shafaie, Yasmine; Hoffman, Daniel J; Tepper, Beverly J

2015-06-01

Taste blindness to the bitterness of PROP (6-n-propylthiouracil) has been used as a genetic marker for food selection and adiposity. We have shown that PROP non-taster (NT) women have higher BMIs and habitually consume more fat and energy than either medium-taster (MT) or super-taster (ST) women. These data imply that differences in dietary selection underlie the body weight differences among PROP taster groups. However, no studies investigated energy compensation in women classified by PROP status. We investigated if NTs would compensate less accurately for the calories and fat in a high-fat soup preload in a subsequent test meal compared to MTs and STs. Energy intake from a buffet meal was measured in 75 healthy non-diet-restrained, lean women 30 min after the ingestion of a high-fat soup preload (0.8 kcal/g; 55% calories from fat), calculated to represent 10% of resting energy expenditure for each subject, or the same volume of water. Subjects (n = 20-28/taster group) ate a standard breakfast followed 3 hr later by an ad-libitum buffet lunch, on two occasions. There were no differences in energy intake or macronutrient selection across taster groups after water. After soup, NTs consumed more energy than STs. Fat intake (as %-energy) was higher in NTs (46.4% ± 2.4) compared to either MTs (36.1 ± 1.9%) or STs (38.1% ± 2.3; p < 0.05). NTs overate by 11% ± 5 after the soup compared to MTs and STs who underrate by 16% ± 6 and 26% ± 10, respectively (p < 0.01). These data suggest that small discrepancies in short-term energy compensation and selection of fat after a mixed-nutrient, high-fat preload may play a role in positive energy balance and increased adiposity in women with the PROP non-taster phenotype. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of umami taste on pleasantness of low-salt soups during repeated testing.

PubMed

Roininen, K; Lähteenmäki, L; Tuorila, H

1996-09-01

In the present study the effects of the umami substances, monosodium glutamate (0.2%) and 5'-ribonucleotides (0.05%), on the acceptance of low-salt soups in two groups of subjects, one with low-salt (n = 21) and the other with high-salt (n = 23) preferences were assessed. The groups were presented with soups containing 0.3% sodium chloride (low-salt group) and 0.5% sodium chloride (high-salt group). The subjects three times consumed leek-potato or minestrone soup with umami and three times the other soup without umami during six sessions over 5 weeks (sessions 2-7). In addition they tasted these and two other soups (lentil and mushroom soup) during sessions 1 and 8, during which they evaluated the pleasantness, taste intensity, and ideal saltiness of the soups with and without added umami. These ratings were higher when soups contained umami in both the low- and high-salt groups, and they remained higher regardless of which of the soups served for lunch contained umami. The low- and high-salt groups did not differ in pleasantness ratings, although the former rated the taste intensity of their soups higher and ideal saltiness closer to the ideal than did the latter. The pleasantness ratings of soups without umami were significantly lower at the end of the study than at the beginning, whereas those of soups with umami remained unchanged. These data suggest that the pleasantness of reduced-salt foods could be increased by addition of appropriate flavors.

Sequential diets, metabolic costs, and growth of Spodoptera eridania (Lepidoptera: Noctuidae) feeding upon dill, lima bean, and cabbage.

PubMed

Scriber, J Mark

1981-01-01

This study illustrates the diversity of feeding responses of individually polyphagous southern armyworms, Spodoptera eridania, to plants with differing allelochemics. In spite of the near optimal leaf water and nitrogen contents of the young foliage, it is apparent that vastly different larval growth performance results from dill, lima bean, and cabbage. Cabbage is the poorest food (as measured by larval growth rates and metabolic costs of processing the plant biomass). Unlike the case with certain other plant species or cultivars that are costly to process, with cabbage, S. eridania does not compensate for low efficiencies (E.C.D.'s) with increased consumption rates (R.C.R.'s). Biochemical or physiological reasons for this inability are unknown.A sequence of foods (changed each 18-24 h) apparently did not add sufficient stress upon the MFO system to be detected in the respiratory expenditures of S. eridania larvae, in spite of the fact that dill is known to contain insecticidal and synergistic chemicals (Lichtenstein et al. 1974). The larval growth performances and metabolic expenditures in these sequences were intermediate between the best food (dill) and the worse (cabbage). Significant differences were observed however between the sequential switching sequences, perhaps indicating that particular periods during the instar are especially more sensitive to certain allelochemics. Actual respiratory costs of the lima bean-cabbage-dill (i.e. B-C-D) sequence were 40-50% higher than observed for the other two sequences and more than 50% higher than the theoretical metabolic costs based on the proportions actually eaten and known costs associated with each food.This study and a related one (Scriber 1981a) illustrate how consumption rates, feeding efficiences, and larval growth of Spodoptera eridania are not species, population, or even individual characteristics, (cf. Fox and Morrow 1981), but instead depend largely upon variations in plant allelochemics and plant nutritional quality (Wolfson 1978; Scriber, 1981 b; Scriber and Slansky 1981). More significantly they illustrate that the food consumed in earlier instars (Scriber 1981 a) as well as the food consumed earlier in an instar can be a major influence upon the observed armyworm growth performances under a given set of environmental conditions.

Selection of Leafy Green Vegetable Varieties for a Pick-and-Eat Diet Supplement on ISS

NASA Technical Reports Server (NTRS)

Massa, Gioia D.; Wheeler, Raymond M.; Stutte, Gary W.; Richards, Jeffrey T.; Spencer, LaShelle E.; Hummerick, Mary E.; Douglas, Grace L.; Sirmons, Takiyah

2015-01-01

Several varieties of leafy vegetables were evaluated with the goal of selecting those with the best growth, nutrition, and organoleptic acceptability for ISS. Candidate species were narrowed to commercially available cultivars with desirable growth attributes for space (e.g., short stature and rapid growth). Seeds were germinated in controlled environment chambers under conditions similar to what might be found in the Veggie plant growth chamber on ISS. Eight varieties of leafy greens were grown: 'Tyee' spinach, 'Flamingo' spinach, 'Outredgeous' Red Romaine lettuce, 'Waldmann's Dark Green' leaf lettuce, 'Bull's Blood' beet, 'Rhubarb' Swiss chard, 'Tokyo Bekana' Chinese cabbage, and Mizuna. Plants were harvested at maturity and biometric data on plant height, diameter, chlorophyll content, and fresh mass were obtained. Tissue was ground and extractions were performed to determine the tissue elemental content of Potassium (K), Magnesium (Mg), Calcium (Ca) and Iron (Fe). Following the biometric/elemental evaluation, four of the eight varieties were tested further for levels of anthocyanins, antioxidant (ORAC-fluorescein) capacity, lutein, zeaxanthin, and Vitamin K. For sensory evaluation, 'Outredgeous' lettuce, Swiss chard, Chinese cabbage, and Mizuna plants were grown, harvested when mature, packaged under refrigerated conditions, and sent to the JSC Space Food Systems Laboratory. Tasters evaluated overall acceptability, appearance, color intensity, bitterness, flavor, texture, crispness and tenderness. All varieties received acceptable scores with overall ratings greater than 6 on a 9-point hedonic scale. Chinese cabbage was the highest rated, followed by Mizuna, 'Outredgeous' lettuce, and Swiss chard. Based on our results, the selected varieties of Chinese cabbage, lettuce, Swiss chard and Mizuna seem suitable for a pick-and-eat scenario on ISS with a ranking based on all factors analyzed to help establish priority.

Soup consumption is associated with a reduced risk of overweight and obesity but not metabolic syndrome in US adults: NHANES 2003-2006.

PubMed

Zhu, Yong; Hollis, James H

2013-01-01

A limited number of studies have found that soup consumption is related to a lower risk of overweight and obesity in Asian and European populations, however, these studies do not provide a consistent picture regarding the association between soup consumption and markers of metabolic syndrome. To date, no study examining the relationship between soup and body weight or metabolic syndrome have been conducted in the US population. The present study used a sample of 4158 adults aged 19-64 who participated in the National Health and Nutrition Examination Survey between 2003 and 2006. The frequency of soup consumption was determined using a food frequency questionnaire. The weighted prevalence of soup consumption was 94%, with a seasonal variation in the frequency of soup consumption being found. Non-consumers of soup were at a higher risk of being overweight or obese (adjusted odds ratio = 1.381, P = 0.013), with a higher adjusted prevalence of reduced HDL cholesterol (adjusted odds ratio = 1.280, P = 0.045), but there was no association between soup consumption and metabolic syndrome (P = 0.520). The frequency of soup consumption was inversely associated with covariate-adjusted body mass index and waist circumference (P<0.05), but not with biomarkers of metabolic syndrome, except for a lower fasting insulin level in frequent soup consumers (P = 0.022). Results from the present study suggest soup consumption is not associated with metabolic syndrome. However, there is an inverse relationship between soup consumption and body weight status in US adults, which support laboratory studies showing a potential benefit of soup consumption for body weight management.

Soup Consumption Is Associated with a Reduced Risk of Overweight and Obesity but Not Metabolic Syndrome in US Adults: NHANES 2003–2006

PubMed Central

Zhu, Yong; Hollis, James H.

2013-01-01

A limited number of studies have found that soup consumption is related to a lower risk of overweight and obesity in Asian and European populations, however, these studies do not provide a consistent picture regarding the association between soup consumption and markers of metabolic syndrome. To date, no study examining the relationship between soup and body weight or metabolic syndrome have been conducted in the US population. The present study used a sample of 4158 adults aged 19–64 who participated in the National Health and Nutrition Examination Survey between 2003 and 2006. The frequency of soup consumption was determined using a food frequency questionnaire. The weighted prevalence of soup consumption was 94%, with a seasonal variation in the frequency of soup consumption being found. Non-consumers of soup were at a higher risk of being overweight or obese (adjusted odds ratio = 1.381, P = 0.013), with a higher adjusted prevalence of reduced HDL cholesterol (adjusted odds ratio = 1.280, P = 0.045), but there was no association between soup consumption and metabolic syndrome (P = 0.520). The frequency of soup consumption was inversely associated with covariate-adjusted body mass index and waist circumference (P<0.05), but not with biomarkers of metabolic syndrome, except for a lower fasting insulin level in frequent soup consumers (P = 0.022). Results from the present study suggest soup consumption is not associated with metabolic syndrome. However, there is an inverse relationship between soup consumption and body weight status in US adults, which support laboratory studies showing a potential benefit of soup consumption for body weight management. PMID:24098709

Serving large portions of vegetable soup at the start of a meal affected children's energy and vegetable intake.

PubMed

Spill, Maureen K; Birch, Leann L; Roe, Liane S; Rolls, Barbara J

2011-08-01

This study tested whether varying the portion of low-energy-dense vegetable soup served at the start of a meal affects meal energy and vegetable intakes in children. Subjects were 3- to 5-year-olds (31 boys and 41 girls) in daycare facilities. Using a crossover design, children were served lunch once a week for four weeks. On three occasions, different portions of tomato soup (150, 225, and 300 g) were served at the start of the meal, and on one occasion no soup was served. Children had 10 min to consume the soup before being served the main course. All foods were consumed ad libitum. The primary outcomes were soup intake as well as energy and vegetable intake at the main course. A mixed linear model tested the effect of soup portion size on intake. Serving any portion of soup reduced entrée energy intake compared with serving no soup, but total meal energy intake was only reduced when 150 g of soup was served. Increasing the portion size increased soup and vegetable intake. Serving low-energy-dense, vegetable soup as a first course is an effective strategy to reduce children's intake of a more energy-dense main entrée and increase vegetable consumption at the meal. Copyright © 2011 Elsevier Ltd. All rights reserved.

Serving large portions of vegetable soup at the start of a meal affected children’s energy and vegetable intake

PubMed Central

Spill, Maureen K.; Birch, Leann L.; Roe, Liane S.; Rolls, Barbara J.

2011-01-01

This study tested whether varying the portion of low-energy-dense vegetable soup served at the start of a meal affects meal energy and vegetable intakes in children. Subjects were 3- to 5-year-olds (31 boys and 41 girls) in daycare facilities. Using a crossover design, children were served lunch once a week for four weeks. On three occasions, different portions of tomato soup (150, 225, and 300 g) were served at the start of the meal, and on one occasion no soup was served. Children had 10 minutes to consume the soup before being served the main course. All foods were consumed ad libitum. The primary outcomes were soup intake as well as energy and vegetable intake at the main course. A mixed linear model tested the effect of soup portion size on intake. Serving any portion of soup reduced entrée energy intake compared with serving no soup, but total meal energy intake was only reduced when 150 g of soup was served. Increasing the portion size increased soup and vegetable intake. Serving low-energy-dense, vegetable soup as a first course is an effective strategy to reduce children’s intake of a more energy-dense main entrée and increase vegetable consumption at the meal. PMID:21596073

Effect of salt intensity on ad libitum intake of tomato soup similar in palatability and on salt preference after consumption.

PubMed

Bolhuis, Dieuwerke P; Lakemond, Catriona M M; de Wijk, Rene A; Luning, Pieternel A; de Graaf, Cees

2010-11-01

Sensory properties of food play an important role in satiation. Studies on the effect of taste intensity on satiation show conflicting results. This may be due to the notion that in these studies taste intensity and palatability were confounded. The objective of this study was to investigate the effect of salt intensity of tomato soup on ad libitum intake (satiation), while controlling for palatability on an individual basis. Forty-eight subjects consumed both a low-salt (LS) and high-salt (HS) soup ad libitum from a self-refilling bowl. The results showed no difference between LS and HS soup in ad libitum intake, eating rate, changes in appetite ratings, and changes in hedonic ratings after intake. After intake of HS soup, LS soup was perceived as more bland than before intake of HS soup. After intake of LS soup, HS soup was perceived as more salt intense than before intake of LS soup. In conclusion, this study found no effect of salt intensity on satiation of tomato soups that were similar in palatability. During consumption, subjects adapted quickly to the exposed salt intensity as contrasting salt intensities were rated further from the ideal salt intensity and therefore perceived as less pleasant after consumption.

Soups increase satiety through delayed gastric emptying yet increased glycaemic response.

PubMed

Clegg, M E; Ranawana, V; Shafat, A; Henry, C J

2013-01-01

Previous studies have demonstrated the satiating properties of soups compared with solids; however, the mechanisms controlling soup-induced satiety are unknown. This study aimed to understand the physiological mechanisms causing soup to be more satiating. A total of 12 volunteers were tested on three occasions after a solid meal, chunky soup or smooth soup test meal for gastric emptying (GE) using the sodium [1-¹³C] acetate breath test, satiety using visual analog scales (VAS) and glycaemic response (GR) using finger prick blood samples. There was a significant difference in GE half-time (P=0.022) and GE ascension time (P=0.018), with the longest GE times for the smooth soup and the shortest for the solid meal. The GR area under the curve was significantly different between meals (P=0.040). The smooth soup had the greatest GR (87.0 ± 49.5 mmol/l/min), followed by the chunky soup (65.4 ± 48.0 mmol/l/min), with the solid meal having the lowest GR (61.6 ± 36.8 mmol/l/min). Volunteers were fuller after the smooth soup compared with solid meal (P=0.034). The smooth soup induced greater fullness compared with the solid meal because of a combination of delayed GE leading to feelings of gastric distension and rapid accessibility of nutrients causing a greater glycaemic response.

Variation in saltiness perception of soup with respect to soup serving temperature and consumer dietary habits.

PubMed

Kim, Jeong-Weon; Samant, Shilpa S; Seo, Yoojin; Seo, Han-Seok

2015-01-01

Little is known about the effect of serving temperature on saltiness perception in food products such as soups that are typically consumed at high temperature. This study focused on determining whether serving temperature modulates saltiness perception in soup-base products. Eight trained panelists and 62 untrained consumers were asked to rate saltiness intensities in salt water, chicken broth, and miso soup, with serving temperatures of 40, 50, 60, 70, and 80 °C. Neither trained nor untrained panelists were able to find significant difference in the saltiness intensity among salt water samples served at these five different temperatures. However, untrained consumers (but not trained panelists) rated chicken broth and miso soup to be significantly less salty when served at 70 and/or 80 °C compared to when served at 40 to 60 °C. There was an interaction between temperature-related perceived saltiness and preference; for example, consumers who preferred soups served at lower temperatures found soups served at higher temperatures to be less salty. Consumers who frequently consumed hot dishes rated soup samples served at 60 °C as saltier than consumers who consumed hot dishes less frequently. This study demonstrates that soup serving temperature and consumer dietary habits are influential factors affecting saltiness perception of soup. Published by Elsevier Ltd.

An analysis of un-dissolved powders of instant powdered soup by using ultrasonographic image

NASA Astrophysics Data System (ADS)

Kawaai, Yukinori; Kato, Kunihito; Yamamoto, Kazuhiko; Kasamatsu, Chinatsu

2008-11-01

Nowadays, there are many instant powdered soups around us. When we make instant powdered soup, sometimes we cannot dissolve powders perfectly. Food manufacturers want to improve this problem in order to make better products. Therefore, they have to measure the state and volume of un-dissolved powders. Earlier methods for analyzing removed the un-dissolved powders from the container, the state of the un-dissolved power was changed. Our research using ultrasonographic image can measure the state of un-dissolved powders with no change by taking cross sections of the soup. We then make 3D soup model from these cross sections of soup. Therefore we can observe the inside of soup that we do not have ever seen. We construct accurate 3D model. We can visualize the state and volume of un-dissolved powders with analyzing the 3D soup models.

Veggies in Space: Salad Crop Production on the ISS

NASA Technical Reports Server (NTRS)

Massa, Gioia

2016-01-01

NASA is currently testing Veggie, a low mass, low energy, salad crop production system on the International Space Station (ISS). Veggie grows crops with LED lights using ISS cabin air and passive watering that has presented challenges in microgravity. Initial tests included red romaine lettuce and zinnia, with testing of Chinese cabbage, and tomatoes planned. A goal is to add supplemental salad foods to the astronaut diet as we prepare for a future journey to Mars.

Maternal Dietary Patterns during the Second Trimester Are Associated with Preterm Birth123

PubMed Central

Martin, Chantel L; Sotres-Alvarez, Daniela; Siega-Riz, Anna Maria

2015-01-01

Background: Preterm birth is one of the leading causes of neonatal morbidity in the United States. Despite decades of research, the etiology is largely unknown. Objective: The purpose of our study was to examine the association between maternal dietary patterns during pregnancy and preterm birth. Methods: This prospective cohort study used data from the PIN (Pregnancy, Infection, and Nutrition) study (n = 3143). Dietary intake was assessed at 26–29 wk of gestation by using a food-frequency questionnaire, and patterns were derived by using factor analysis and the Dietary Approaches to Stop Hypertension (DASH) diet. Associations between dietary patterns and preterm birth were assessed by logistic regression. Results: Four dietary patterns were identified from the factor analysis characterized by high intakes of the following: 1) fruits, vegetables, low-fat dairy, high-fiber and fortified cereals, nonfried chicken and fish, and wheat bread; 2) beans, corn, French fries, hamburgers or cheeseburgers, white potatoes, fried chicken, mixed dishes, and ice cream; 3) collard greens, coleslaw or cabbage, red and processed meats, cornbread or hushpuppies, whole milk, and vitamin C–rich drinks; and 4) shellfish, pizza, salty snacks, and refined grains. Increased odds of preterm birth were found for a diet characterized by a high consumption of collard greens, coleslaw or cabbage, red meats, fried chicken and fish, processed meats, cornbread or hushpuppies, eggs or egg biscuits, gravy, whole milk, and vitamin C–rich drinks such as Kool-Aid (Kraft Foods) and Hi-C (Minute Maid Co.) (adjusted OR for quartile 4 vs. quartile 1: 1.55; 95% CI: 1.07, 2.24). Greater adherence to the DASH diet was associated with decreased odds of preterm birth compared with women in the lowest quartile (adjusted OR for quartile 4 vs. quartile 1: 0.59; 95% CI: 0.40, 0.85). Conclusions: Diet quality during pregnancy is associated with preterm birth; thus, preconceptional and early prenatal dietary counseling promoting healthy dietary intake could improve pregnancy outcomes. PMID:26084362

Maternal Dietary Patterns during the Second Trimester Are Associated with Preterm Birth.

PubMed

Martin, Chantel L; Sotres-Alvarez, Daniela; Siega-Riz, Anna Maria

2015-08-01

Preterm birth is one of the leading causes of neonatal morbidity in the United States. Despite decades of research, the etiology is largely unknown. The purpose of our study was to examine the association between maternal dietary patterns during pregnancy and preterm birth. This prospective cohort study used data from the PIN (Pregnancy, Infection, and Nutrition) study (n = 3143). Dietary intake was assessed at 26-29 wk of gestation by using a food-frequency questionnaire, and patterns were derived by using factor analysis and the Dietary Approaches to Stop Hypertension (DASH) diet. Associations between dietary patterns and preterm birth were assessed by logistic regression. Four dietary patterns were identified from the factor analysis characterized by high intakes of the following: 1) fruits, vegetables, low-fat dairy, high-fiber and fortified cereals, nonfried chicken and fish, and wheat bread; 2) beans, corn, French fries, hamburgers or cheeseburgers, white potatoes, fried chicken, mixed dishes, and ice cream; 3) collard greens, coleslaw or cabbage, red and processed meats, cornbread or hushpuppies, whole milk, and vitamin C-rich drinks; and 4) shellfish, pizza, salty snacks, and refined grains. Increased odds of preterm birth were found for a diet characterized by a high consumption of collard greens, coleslaw or cabbage, red meats, fried chicken and fish, processed meats, cornbread or hushpuppies, eggs or egg biscuits, gravy, whole milk, and vitamin C-rich drinks such as Kool-Aid (Kraft Foods) and Hi-C (Minute Maid Co.) (adjusted OR for quartile 4 vs. quartile 1: 1.55; 95% CI: 1.07, 2.24). Greater adherence to the DASH diet was associated with decreased odds of preterm birth compared with women in the lowest quartile (adjusted OR for quartile 4 vs. quartile 1: 0.59; 95% CI: 0.40, 0.85). Diet quality during pregnancy is associated with preterm birth; thus, preconceptional and early prenatal dietary counseling promoting healthy dietary intake could improve pregnancy outcomes. © 2015 American Society for Nutrition.

Preparing Soups. Learning Activity Pack and Instructor's Guide 5.10b. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

ERIC Educational Resources Information Center

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving soups. Illustrated information sheets and learning activities are provided in these areas: thin soups, thick soups, convenience soups,…

Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf.

PubMed

Farzana, Tasnim; Mohajan, Suman; Saha, Trissa; Hossain, Md Nur; Haque, Md Zahurul

2017-07-01

The research study was conducted to develop a healthy vegetables soup powder supplemented with soy flour, mushroom, moringa leaf and compare its nutritional facts with locally available soup powders. Proximate analysis and sensory evaluation were done by standard method. In this study, moisture, ash, protein, fat, fiber, carbohydrate, and energy content were ranged from 2.83% to 5.46%, 9.39% to 16.48%, 6.92% to 16.05%, 4.22% to 6.39%, 0.22% to 1.61%, 58.81% to 75.41%, and 337.42 to 386.72 kcal/100 g, respectively. Highest content of vitamin D, minerals, protein, and fiber and lowest content of moisture, fat, and carbohydrate were found in the presently developed soy-mushroom-moringa soup powder compare to locally available soup powders. Vitamin C was also found significantly higher than locally available soup powders S1, S2, and S3. Heavy metals were not found in any of the soup powders. On the sensory and microbiological point of view, the presently developed soup powder was found highly acceptable up to 6 months. So, the developed soy-mushroom-moringa soup powder is nutritionally superior to locally available soup powders and sufficient to meet day-to-day nutritional requirements as a supplement.

A Soup Service for Advanced Digestive Cancer Patients with Severe Anorexia in Palliative Care.

PubMed

Kawabata, Hideaki; Kakihara, Naoki; Nishitani, Yoko; Asano, Kota; Nose, Mariko; Takanashi, Asami; Kanda, Eiichiro; Nishimura, Masako; Tokunaga, Eiko; Matsurugi, Ayako; Fujimura, Keiko; Nishikawa, Masanori; Taga, Chiaki; Ikawa, Osamu; Yamaguchi, Makiko; Masuda, Katsuhiko

2018-03-01

The palliative care team (PCT), nutrition support team (NST), and department of nutrition in our hospital developed a special soup service for patients with terminal cancer. We evaluated the usefulness of this soup service for improving the mood in patients with advanced digestive cancer with severe anorexia. We retrospectively reviewed the clinical data of 18 patients with advanced cancer originating in digestive organs who received soup service at our institution between 2015 and 2016. Members of the PCT, NST, and a licensed cook visited the bedside of each patient and served them a cup of soup twice a week. Fifteen patients (83%) were able to taste the soup with no adverse events, and 11 (73%) of them enjoyed the taste of the soup. In the five patients who died in our hospital during the service, the time between their last soup intake and death ranged from two to seven days (median three days). Even terminally ill patients suffering from advanced digestive cancer with severe anorexia were able to enjoy the taste of the soup served to them. The establishment of special meal service, such as this soup service, may not only relieve their stress but also support the strength of living and help improve their spiritual quality of life.

Evaluation of Australian soup manufacturer compliance with national sodium reduction targets.

PubMed

Levi, Rebecca; Probst, Yasmine; Crino, Michelle; Dunford, Elizabeth

2018-04-01

Packaged foods dominate Australia's food supply and are important contributors to nutrition-related disease. To help address this problem, the Food and Health Dialogue (FHD) was launched in 2009, setting voluntary sodium reduction targets for various categories of packaged foods. The aim of this study was to examine the food industry's progress and compliance with the FHD sodium reduction targets for soup products. Nutritional information was collected from product labels of all soup products available from four major Australian supermarkets annually between 2011 and 2014. Products were assigned to categories in line with those in the FHD. The proportion of soup products meeting sodium reduction targets was examined by (i) soup category; (ii) FHD participant status; and (iii) manufacturer. A 6% reduction in sodium levels in soups overall was found from 2011 to 2014 (P = 0.002). Significant reductions were observed for FHD participants (P < 0.05 for all) but not for non-participants. In 2014, 67% dry soups and 76% of wet soups met national sodium reduction targets. Despite the majority of soup products meeting the sodium reduction targets specified by the FHD, re-evaluation of the targets may be required to further reduce sodium levels in soups. Manufacturers participating in the FHD are likely to be driving sodium reductions in the Australian soup market, further highlighting the need for continued government leadership in this area to ensure all manufacturers are actively involved in the process. © 2017 Dietitians Association of Australia.

Short-term evaluation of the impact of a fortified food aid program on the micronutrient nutritional status of Argentinian pregnant women.

PubMed

Malpeli, Agustina; Ferrari, María Guillermina; Varea, Ana; Falivene, Mariana; Etchegoyen, Graciela; Vojkovic, María; Carmuega, Estéban; Disalvo, Liliana; Apezteguía, María; Pereyras, Silvia; Tournier, Andrea; Vogliolo, Daniel; Gonzalez, Horacio F

2013-11-01

We studied the impact of a food supplementation program (Plan Más Vida (PMV)) on the micronutrient nutritional condition of pregnant women from low-income families 1 year after its implementation. The food program provided supplementary diet (wheat and maize--fortified flour, rice or sugar, and fortified soup). We performed a prospective, nonexperimental, cross-sectional study in the province of Buenos Aires, Argentina, evaluating pregnant women at baseline (n = 164) and 1 year after PMV implementation (n = 108). Biochemical tests (hemogram, ferritin, vitamin A, zinc, and folic acid), anthropometric assessments (weight and height), and dietary surveys (24 h recall) were performed at the two study points. One year after PMV implementation, no significant changes in anthropometric values were observed. Folic acid deficiency and the risk of vitamin A deficiency (retinol, 20-30 μg/dl) decreased significantly (35.8 to 6.1 % and 64 to 41 %, respectively; p < 0.000). Anemia and prevalence of iron and zinc deficiency values did not change. Diet survey results showed that although nutrient intake increased significantly, it was still below recommendations. Implementation of the PMV and of the government nutritional strategies had a high impact on the prevalence of folic acid deficiency. We also observed a decrease in the risk of vitamin A deficiency, and no impact on iron and zinc nutritional status. Adherence to the specific fortified food (soup) was not good and intra-family dilution and distribution of food was high.

Monosodium L-glutamate in soup reduces subsequent energy intake from high-fat savoury food in overweight and obese women.

PubMed

Miyaki, Takashi; Imada, Toshifumi; Hao, Susan Shuzhen; Kimura, Eiichiro

2016-01-14

The umami seasoning, monosodium L-glutamate (MSG), has been shown to increase satiety in normal body weight adults, although the results have not been consistent. The satiety effect of MSG in overweight and obese adults has not been examined yet. The objective of the present study was to investigate the effect of MSG in a vegetable soup on subsequent energy intakes as well as food selection in overweight and obese adult women without eating disorders. A total of sixty-eight overweight and obese women (BMI range: 25·0-39·9 kg/m²), otherwise healthy, were recruited to our study. A fixed portion (200 ml) of control vegetable soup or the same soup with added MSG (0·5 g/100 ml) was provided 10 min before an ad libitum lunch and an ad libitum snack in the mid-afternoon. The control soup had equivalent amount of Na to the soup with added MSG. Energy intakes at the ad libitum lunch and ad libitum snack time after the soup preload were assessed using a randomised, double-blind, two-way cross-over design. The soup with MSG in comparison with the control soup resulted in significantly lower consumption of energy at lunch. The addition of MSG in the soup also reduced energy intake from high-fat savoury foods. The soup with MSG showed lower but no significant difference in energy intake at mid-afternoon. The addition of umami seasoning MSG in a vegetable soup may decrease subsequent energy intake in overweight and obese women who do not have eating disorders.

[Shenghua soup: a study of the relationships among related knowledge, expected effectiveness, and consumption behavior in postpartum women].

PubMed

Liu, Shu-Hsun; Wang, Hsiao-Ling; Kuo, Shih-Hsien; Chou, Fan-Hao

2013-02-01

Women in Taiwan are concerned about postpartum personal healthcare, and over 90% consume Shenghua soup as part of their postpartum recovery regimen. However, knowledge regarding Shenghua soup is inadequate among this population. Therefore, the correlation between Shenghua soup knowledge and consumption behavior deserves further clarification. The study explores the relationships among Shenghua soup knowledge, expected effectiveness, and consumption behavior in postpartum women. A descriptive and correlational research design recruited a convenience sample of 515 < 30-days postpartum women from local specialty hospitals and postpartum centers. (1) Participant education level had a significant impact on Shenghua soup consumption behavior. Those with bachelor and master school degrees earned a higher average score than those educated to the senior high school level; (2) Knowledge correlated significantly and positively with expected effectiveness (r = .14, p < .001) and consumption behavior (r = .12, p < .001). Consumption behavior correlated positively with expected effectiveness (r = .11, p < .05); (3) Marital status, knowledge and expected effectiveness were identified as significant predictors of Shenghua soup consumption behavior; (4) Principal sources of participant information on Shenghua soup were family members (30.84%), media (26.65%), and medical staff (16.44%); (5) Knowledge scores for over half of participants were in the "wrong" to "no idea" range; and (6) 66.6% of participants took Chinese and Western medicines to help uterine contraction, while 76% had consumed Shenghua soup. Findings indicate that postpartum women in Taiwan have insufficient and incorrect knowledge regarding Shenghua soup; hold positive expectations regarding Shenghua soup effectiveness; and have a high Shenghua soup consumption rate. This study may serve as a postpartum care reference for healthcare professionals to improve the postpartum health of women.

Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings.

PubMed

Ghawi, Sameer Khalil; Rowland, Ian; Methven, Lisa

2014-10-01

There is strong evidence for the link between high dietary sodium and increased risk of cardiovascular disease which drives the need to reduce salt content in foods. In this study, herb and spice blends were used to enhance consumer acceptability of a low salt tomato soup (0.26% w/w). Subjects (n = 148) scored their liking of tomato soup samples over 5 consecutive days. The first and last days were pre-and post-exposure visits where all participants rated three tomato soup samples; standard, low salt and low salt with added herbs and spices. The middle 3 days were the repeated exposure phase where participants were divided into three balanced groups; consuming the standard soup, the low salt soup, or the low salt soup with added herbs and spices. Reducing salt in the tomato soup led to a significant decline in consumer acceptability, and incorporating herbs and spices did not lead to an immediate enhancement in liking. However, inclusion of herbs and spices enhanced the perception of the salty taste of the low salt soup to the same level as the standard. Repeated exposure to the herbs and spice-modified soup led to a significant increase in the overall liking and liking of flavour, texture and aftertaste of the soup, whereas no changes in liking were observed for the standard and low salt tomato soups over repeated exposure. Moreover, a positive trend in increasing the post-exposure liking of the herbs and spices soup was observed. The findings suggest that the use of herbs and spices is a useful approach to reduce salt content in foods; however, herbs and spices should be chosen carefully to complement the food as large contrasts in flavour can polarise consumer liking. Copyright © 2014 The Authors. Published by Elsevier Ltd.. All rights reserved.

The Effects of the Habitual Consumption of Miso Soup on the Blood Pressure and Heart Rate of Japanese Adults: A Cross-sectional Study of a Health Examination.

PubMed

Ito, Koji; Miyata, Kenji; Mohri, Masahiro; Origuchi, Hideki; Yamamoto, Hideo

Objective It is recommended that middle-aged and elderly individuals reduce their salt intake because of the high prevalence of hypertension. The consumption of miso soup is associated with salt intake, and the reduced consumption of miso soup has been recommended. Recent studies have demonstrated that the consumption of miso soup can attenuate an autonomic imbalance in animal models. However, it is unclear whether these results are applicable to humans. This study examined the cross-sectional association between the frequency of miso soup consumption and the blood pressure and heart rate of human subjects. Methods A total of 527 subjects of 50 to 81 years of age who participated in our hospital health examination were enrolled in the present study and divided into four groups based on the frequency of their miso soup consumption ([bowl(s) of miso soup/week] Group 1, <1; Group2, <4; Group3, <7; Group4, ≥7). The blood pressure levels and heart rates of the subjects in each group were compared. Furthermore, a multivariable analysis was performed to determine whether miso soup consumption was an independent factor affecting the incidence of hypertension or the heart rate. Results The frequency of miso soup consumption was not associated with blood pressure. The heart rate was, however, lower in the participants who reported a high frequency of miso soup consumption. A multivariable analysis revealed that the participants who reported a high frequency of miso soup consumption were more likely to have a lower heart rate, but that the consumption of miso soup was not associated with the incidence of hypertension. Conclusion These results indicate that miso soup consumption might decrease the heart rate, but not have a significant effect on the blood pressure of in middle-aged and elderly Japanese individuals.

The Effects of the Habitual Consumption of Miso Soup on the Blood Pressure and Heart Rate of Japanese Adults: A Cross-sectional Study of a Health Examination

PubMed Central

Ito, Koji; Miyata, Kenji; Mohri, Masahiro; Origuchi, Hideki; Yamamoto, Hideo

2017-01-01

Objective It is recommended that middle-aged and elderly individuals reduce their salt intake because of the high prevalence of hypertension. The consumption of miso soup is associated with salt intake, and the reduced consumption of miso soup has been recommended. Recent studies have demonstrated that the consumption of miso soup can attenuate an autonomic imbalance in animal models. However, it is unclear whether these results are applicable to humans. This study examined the cross-sectional association between the frequency of miso soup consumption and the blood pressure and heart rate of human subjects. Methods A total of 527 subjects of 50 to 81 years of age who participated in our hospital health examination were enrolled in the present study and divided into four groups based on the frequency of their miso soup consumption ([bowl(s) of miso soup/week] Group 1, <1; Group2, <4; Group3, <7; Group4, ≥7). The blood pressure levels and heart rates of the subjects in each group were compared. Furthermore, a multivariable analysis was performed to determine whether miso soup consumption was an independent factor affecting the incidence of hypertension or the heart rate. Results The frequency of miso soup consumption was not associated with blood pressure. The heart rate was, however, lower in the participants who reported a high frequency of miso soup consumption. A multivariable analysis revealed that the participants who reported a high frequency of miso soup consumption were more likely to have a lower heart rate, but that the consumption of miso soup was not associated with the incidence of hypertension. Conclusion These results indicate that miso soup consumption might decrease the heart rate, but not have a significant effect on the blood pressure of in middle-aged and elderly Japanese individuals. PMID:28049996

The daily 10 kcal expenditure deficit: a before-and-after study on low-cost interventions in the work environment

PubMed Central

Dorresteijn, Johannes A N; van der Graaf, Yolanda; Zheng, Kailiang; Spiering, Wilko; Visseren, Frank L J

2013-01-01

Objectives To evaluate whether four types of low-cost interventions in the working environment can promote the small everyday lifestyle adaptations that can halt the epidemics of obesity and hypertension when maintained long term. Design A single-blind uninterrupted time-series intervention study consisting of four study periods: run-in (2 weeks), baseline (2 weeks), intervention (2 weeks), and after intervention 2 weeks). Setting University Medical Centre with over 11 000 employees, over 1000 hospital beds and over 2000 customers visiting the hospital restaurant each day. Participants Hospital staff and visitors. Interventions (1) Point-of-decision prompts on hospital elevator doors promoting stair use. (2) Point-of-purchase prompts in the hospital restaurant promoting reduced-salt soup. (3) Point-of-purchase prompts in the hospital restaurant promoting lean croissants. (4) Reversal of the accessibility and availability of diet margarine and butter in the hospital restaurant. Main outcome measures (1) Number of passages through 15 different parts of the hospital staircases. (2) Number and ratio of normal-salt and reduced-salt soup purchased. (3) Number and ratio of butter croissants and lean croissants purchased. (4) Number and ratio of diet margarine and butter purchased. Results Elevator signs increased the mean 24-h number of stair passages per measurement site (baseline: 992 ± 479 on week days and 208 ± 116 on weekend days) by 11.2% (95% CI 8.7% to 13.7%). This effect was maintained at least 2 weeks after the point-of-decision prompts were removed. Point-of-purchase prompts promoting low-salt soup and lean croissants did not result in altered purchase behaviour. The ratio between the purchase of margarine and butter was changed sevenfold (p<0.01) by reversing the positions of these products in the hospital restaurant. Conclusions Healthy lifestyle adaptations in the working environment can be effectively promoted by making healthy choices easier than unhealthy ones. Educational prompts at points-of-decision moderately increase stair climbing, but do not affect healthy food choices. Protocol registration Clinicaltrials.gov identifier number: NCT01574040. PMID:23355669

The daily 10 kcal expenditure deficit: a before-and-after study on low-cost interventions in the work environment.

PubMed

Dorresteijn, Johannes A N; van der Graaf, Yolanda; Zheng, Kailiang; Spiering, Wilko; Visseren, Frank L J

2013-01-24

To evaluate whether four types of low-cost interventions in the working environment can promote the small everyday lifestyle adaptations that can halt the epidemics of obesity and hypertension when maintained long term. A single-blind uninterrupted time-series intervention study consisting of four study periods: run-in (2 weeks), baseline (2 weeks), intervention (2 weeks), and after intervention 2 weeks). University Medical Centre with over 11 000 employees, over 1000 hospital beds and over 2000 customers visiting the hospital restaurant each day. Hospital staff and visitors. (1) Point-of-decision prompts on hospital elevator doors promoting stair use. (2) Point-of-purchase prompts in the hospital restaurant promoting reduced-salt soup. (3) Point-of-purchase prompts in the hospital restaurant promoting lean croissants. (4) Reversal of the accessibility and availability of diet margarine and butter in the hospital restaurant. (1) Number of passages through 15 different parts of the hospital staircases. (2) Number and ratio of normal-salt and reduced-salt soup purchased. (3) Number and ratio of butter croissants and lean croissants purchased. (4) Number and ratio of diet margarine and butter purchased. Elevator signs increased the mean 24-h number of stair passages per measurement site (baseline: 992 ± 479 on week days and 208 ± 116 on weekend days) by 11.2% (95% CI 8.7% to 13.7%). This effect was maintained at least 2 weeks after the point-of-decision prompts were removed. Point-of-purchase prompts promoting low-salt soup and lean croissants did not result in altered purchase behaviour. The ratio between the purchase of margarine and butter was changed sevenfold (p<0.01) by reversing the positions of these products in the hospital restaurant. Healthy lifestyle adaptations in the working environment can be effectively promoted by making healthy choices easier than unhealthy ones. Educational prompts at points-of-decision moderately increase stair climbing, but do not affect healthy food choices. Clinicaltrials.gov identifier number: NCT01574040.

[Fluorescence spectra analysis of the scrophularia soup].

PubMed

Yan, Li-hua; Song, Feng; Han, Juan; Su, Jing; Qu, Fei-fei; Song, Yi-zhan; Hu, Bo-lin; Tian, Jian-guo

2008-08-01

The cold-water and boiled-water soaked scrophularia soups have been prepared. The emission and excitation spectra of each scrophularia soup under different conditions have been measured at room temperature. The pH values of the different scrophularia soups have been also detected. There are obvious differences between the cold-water soaked scrophularia soup and the boiled-water soaked scrophularia. For both soups the emission wavelength increases with the wavelength of the excitation, but the peaks of the emission spectra for cold-water and boiled-water soaked scrophularia soup are different, which are 441 and 532 nm, respectively. Excitation spectrum has double peaks in the cold-water soaked scrophularia soup while only one peak with longer wavelength in the boiled-water soaked one. The pH value changes from 5.5 to 4.1. According to the organic admixture fluorescence mechanism we analyzed the reasons of the experimental results. Through heating, the interaction in different fluorescence molecular and the energy transfer process in the same fluorescence molecular become more active, and the conjugate structures and the generation of hydrogen bonds, increase. The fluorescence measurement is of value for the scrophularia pharmacology analysis and provides an analytical method for the quality identification of scrophularia soup.

Inhibitory effects of mouse bone marrow mesenchymal stem cell soup on staurospurine-induced cell death in MCF-7 and AGS.

PubMed

Zhaleh, M; Azadbakht, M; Bidmeshki Pour, A

2017-01-01

Staurospurine induces apoptosis in cell line. Bone Marrow Mesenchymal stem cells Soup is a promising tool for cell proliferation via a variety of secreted factors. In this study, we examined the effects of BMSCs Soup on Staurospurine induced-cell death in MCF-7 and AGS cells. There were three Groups: Group I: no incubation with BM Soup; Group II: incubated with 24 h BM Soup; Group III: incubation with 48 h BM Soup. There were two treatments in each group. The treatments were 1μM Staurospurine (Treatment 1) and 0.0 μM Staurospurine (Treatment 2). The cells were cultured in culture medium containing 0.2 % BSA. We obtained the cell viability, cell death and NO concentration. Our results showed that BM soup administration for 48 hours protectsed against 1μM staurosporine concentration induced cell death and reduced cell toxicity in MCF-7 and AGS cells. Cell viability and cell toxicity assay showed that BM soup in time dependent manner increased cell viability (p < 0.05) and cell death assay showed that cell death in time dependent manner was decreased(p < 0.05). Our data showed that BM soup with increasing NO concentration reduced staurospurine induced cell death and cell cytotoxicity (p < 0.05). It's concluded that BMSCs soup suppressed staurospurine-induced cytotoxicity activity process in MCF-7 and AGS cells (Fig. 9, Ref. 79).

7 CFR 457.171 - Cabbage crop insurance provisions.

Code of Federal Regulations, 2014 CFR

2014-01-01

.... Commercial or better in accordance with the United States Standards for Grades of Cabbage, or processing... of Cabbage for Processing due to an insurable cause of loss. Direct marketing. Sale of the insured.... Commercial for fresh market cabbage; or (b) U.S. No. 2 for processing cabbage. Planted acreage. In addition...

7 CFR 457.171 - Cabbage crop insurance provisions.

Code of Federal Regulations, 2012 CFR

2012-01-01

.... Commercial or better in accordance with the United States Standards for Grades of Cabbage, or processing... of Cabbage for Processing due to an insurable cause of loss. Direct marketing. Sale of the insured.... Commercial for fresh market cabbage; or (b) U.S. No. 2 for processing cabbage. Planted acreage. In addition...

7 CFR 457.171 - Cabbage crop insurance provisions.

Code of Federal Regulations, 2011 CFR

2011-01-01

.... Commercial or better in accordance with the United States Standards for Grades of Cabbage, or processing... of Cabbage for Processing due to an insurable cause of loss. Direct marketing. Sale of the insured.... Commercial for fresh market cabbage; or (b) U.S. No. 2 for processing cabbage. Planted acreage. In addition...

7 CFR 457.171 - Cabbage crop insurance provisions.

Code of Federal Regulations, 2010 CFR

2010-01-01

.... Commercial or better in accordance with the United States Standards for Grades of Cabbage, or processing... of Cabbage for Processing due to an insurable cause of loss. Direct marketing. Sale of the insured.... Commercial for fresh market cabbage; or (b) U.S. No. 2 for processing cabbage. Planted acreage. In addition...

7 CFR 457.171 - Cabbage crop insurance provisions.

Code of Federal Regulations, 2013 CFR

2013-01-01

.... Commercial or better in accordance with the United States Standards for Grades of Cabbage, or processing.... Commercial for fresh market cabbage; or (b) U.S. No. 2 for processing cabbage. Planted acreage. In addition... initially be planted in rows wide enough to permit mechanical cultivation. Cabbage planted or seeds planted...

Cobb's Red Cabbage Indicator.

ERIC Educational Resources Information Center

Cobb, Vicki

1998-01-01

Describes the use of an indicator made from the pigment in red cabbage. Cabbage is grated then soaked in water. When the water is a strong red, the cabbage is strained out. The cabbage-juice indicator is then used to test for acids and bases. Includes a list of good foods to test for acidity and alkalinity. (PVD)

Identification of the active components in Bone Marrow Soup: a mitigator against irradiation-injury to salivary glands.

PubMed

Fang, Dongdong; Hu, Shen; Liu, Younan; Quan, Vu-Hung; Seuntjens, Jan; Tran, Simon D

2015-11-03

In separate studies, an extract of soluble intracellular contents from whole bone marrow cells, named "Bone Marrow (BM) Soup", was reported to either improve cardiac or salivary functions post-myocardial infarction or irradiation (IR), respectively. However, the active components in BM Soup are unknown. To demonstrate that proteins were the active ingredients, we devised a method using proteinase K followed by heating to deactivate proteins and for safe injections into mice. BM Soup and "deactivated BM Soup" were injected into mice that had their salivary glands injured with 15Gy IR. Control mice received either injections of saline or were not IR. Results at week 8 post-IR showed the 'deactivated BM Soup' was no better than injections of saline, while injections of native BM Soup restored saliva flow, protected salivary cells and blood vessels from IR-damage. Protein arrays detected several angiogenesis-related factors (CD26, FGF, HGF, MMP-8, MMP-9, OPN, PF4, SDF-1) and cytokines (IL-1ra, IL-16) in BM Soup. In conclusion, the native proteins (but not the nucleic acids, lipids or carbohydrates) were the therapeutic ingredients in BM Soup for functional salivary restoration following IR. This molecular therapy approach has clinical potential because it is theoretically less tumorigenic and immunogenic than cell therapies.

Nutrient changes and antinutrient contents of beniseed and beniseed soup during cooking using a Nigerian traditional method.

PubMed

Agiang, M A; Umoh, I B; Essien, A I; Eteng, M U

2010-10-15

Evaluations of the effect of prolong cooking on the nutrient and antinutrient composition ofbeniseed and beniseed soup were carried out in this study. Proximate, mineral, vitamin A and C and antinutrient compositions of raw beniseed (BS-R), beniseed boiled (BSB) for 15, 30, 45 and 60 min and beniseed soup (BSS) cooked for the same intervals of time were assessed. Results of the proximate composition analyses showed that raw and boiled beniseed had lower moisture content (5.39-5.51%) than beniseed soups (10.06-15.20%). Nitrogen-free extract (total carbohydrates), fats and phosphorus contents were improved in both the boiled beniseed and beniseed soup while calcium and potassium were increased in the boiled seeds and soup samples respectively. Moisture (in the raw and boiled beniseed), ash, magnesium, zinc, iron contents in both the seed and soup were unchanged in all the samples. Vitamins A and C levels of both boiled beniseed and beniseed soup samples were reduced with increase in cooking time. Beniseed soup had higher protein contents than both the raw and boiled beniseed which decreased with increase in cooking time. Beniseed samples provided good sources of energy (572.97-666.05 kcal/100 g). Except for phytate, the levels of antinutrients tested were lower in the raw and boiled beniseed than in the soup samples which decreased with increase in cooking time. The results are discussed with reference to the effect of prolonged cooking on the nutrient requirements of consumers.

The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma.

PubMed

Wiczkowski, Wieslaw; Szawara-Nowak, Dorota; Romaszko, Jerzy

2016-01-01

The effect of red cabbage fermentation on anthocyanin bioavailability and plasma antioxidant capacity in humans was studied. In a randomized crossover study, 13 volunteers consumed fresh and fermented red cabbage. Blood and urine samples were collected before and after consumption. Analyses of anthocyanins by HPLC-MS/MS and plasma antioxidant capacity by photochemiluminescence assay were conducted. Red cabbage products contained 20 different nonacylated and acylated anthocyanins with the main structure of cyanidin triglucosides. The anthocyanins ingested were present in physiological fluids in form of 18 native anthocyanins and 12 metabolites (methylated, glucuronided, sulfated). Among cyanidin metabolites identified, methylated forms were predominant. Bioavailability of anthocyanin from fresh red cabbage was over 10% higher than from fermented red cabbage. Upon fresh cabbage consumption, volunteers plasma showed higher antioxidant capacity than after fermented cabbage intake. The study has shown that fermentation process affects red cabbage anthocyanins bioavailability and human plasma antioxidant capacity. Copyright © 2015 Elsevier Ltd. All rights reserved.

Comparing and Contrasting Three Cultural Food Customs from Nigeria and Analyzing the Nutrient Content of Diets from These Cultures with the Aim of Proffering Nutritional Intervention.

PubMed

Adegboye, Omoyemi Roseline; Smith, Chris; Anang, Daniel; Musa, Haruna

2016-11-17

Nigeria is a multicultural country with a diverse cultural food. Most Nigerians' cultural diet is based on staple food accompanied by stew. In the South West and Eastern region (where Yorubas and Igbos are the dominant ethnic groups), staple foods are yam and cassava by-product (garri, fufu and lafun) with vegetables prepared as stew, often over cooked, thereby losing essential micronutrients. In Northern Nigeria (where the Hausas and Fulanis are the dominant ethnic groups), grains such as sorghum, millet form the main diet; these are served with palm oil based soup made with tomatoes and okra. Meat is sometimes added. Among the Hausas, meat is usually reserved for special occasions. Various types of malnutrition prevalent in developing countries such as Nigeria are iron deficiency anemia (ID/A), protein-energy malnutrition (PEM), Vitamin A deficiency (VAD), iodine deficiency disorder (IDD). The proposed long-term measure by the Federal government of Nigeria for the resolution of these various types of malnutrition is dietary diversification. A review of the literature on Nigerian cultural diets identified gaps in knowledge with respect to the nutritional values of Nigerian ethnic diets.

Developmental lead exposure has mixed effects on butterfly cognitive processes.

PubMed

Philips, Kinsey H; Kobiela, Megan E; Snell-Rood, Emilie C

2017-01-01

While the effects of lead pollution have been well studied in vertebrates, it is unclear to what extent lead may negatively affect insect cognition. Lead pollution in soils can elevate lead in plant tissues, suggesting it could negatively affect neural development of insect herbivores. We used the cabbage white butterfly (Pieris rapae) as a model system to study the effect of lead pollution on insect cognitive processes, which play an important role in how insects locate and handle resources. Cabbage white butterfly larvae were reared on a 4-ppm lead diet, a concentration representative of vegetation in polluted sites; we measured eye size and performance on a foraging assay in adults. Relative to controls, lead-reared butterflies did not differ in time or ability to search for a food reward associated with a less preferred color. Indeed, lead-treated butterflies were more likely to participate in the behavioral assay itself. Lead exposure did not negatively affect survival or body size, and it actually sped up development time. The effects of lead on relative eye size varied with sex: lead tended to reduce eye size in males, but increase eye size in females. These results suggest that low levels of lead pollution may have mixed effects on butterfly vision, but only minimal impacts on performance in foraging tasks, although follow-up work is needed to test whether this result is specific to cabbage whites, which are often associated with disturbed areas.

Stone Soup: The Teacher Leader's Contribution

ERIC Educational Resources Information Center

Bambrick-Santoyo, Paul

2013-01-01

In the tale of "Stone Soup," a stranger vows to make soup for everyone in a village using only a stone--and convinces everyone in town to throw an ingredient into the stewpot. Schools that need to improve teacher practice quickly can also make stone soup, the author says, by harnessing the power of well-prepared teacher leaders to…

Urinary Sodium Excretion and Dietary Sources of Sodium Intake in Chinese Postmenopausal Women with Prehypertension

PubMed Central

Liu, Zhao-min; Ho, Suzanne C.; Tang, Nelson; Chan, Ruth; Chen, Yu-ming; Woo, Jean

2014-01-01

Background Reducing salt intake in communities is one of the most effective and affordable public health strategies to prevent hypertension, stroke and renal disease. The present study aimed to determine the sodium intake in Hong Kong Chinese postmenopausal women and identify the major food sources contributing to sodium intake and urine excretion. Methods This was a cross-sectional study among 655 Chinese postmenopausal women with prehypertension who were screened for a randomized controlled trial. Data collection included 24 h urine collection for the measurement of sodium, potassium and creatinine, 3-day dietary records, anthropometric measures and questionnaire survey on demographic data and dietary habits. Results The average salt intake estimated from urinary excretion was 7.8±3.2 g/d with 82.1% women above WHO recommendation of 5 g/day. Food groups as soup (21.6%), rice and noodles (13.5%), baked cereals (12.3%), salted/preserved foods (10.8%), Chinese dim sum (10.2%) and sea foods (10.1%) were the major contributors of non-discretionary salt. Discretionary salt use in cooking made a modest contribution to overall intake. Vegetable and fruit intake, age, sodium intake from salted foods, sea foods and soup were the independent determinants of urinary sodium excretion. Conclusions Our data revealed a significant room for reduction of the sodium intake. Efforts to reduce sodium from diets in Hong Kong Chinese postmenopausal women should focus on both processed foods and discretionary salt during cooking. Sodium reduction in soup and increase in fruit intake would be potentially effective strategy for reducing sodium. PMID:25083775

Chemical elements in common vegetable components of Portuguese diets, determined by k0-INAA

NASA Astrophysics Data System (ADS)

Pacheco, A. M. G.; Freitas, M. C.; Ventura, M. G.; Dionísio, I.; Ermakova, E.

2006-08-01

Vegetables play an important role in national diets, as a side dish to many a main-course fare the whole year round, and, especially in what concerns raw lettuce and tomato, with a higher seasonal rate of consumption during summer months, as associated to the traditional charcoal-grilled sardines. In March 2004, lettuces, tomatoes, carrots and cabbages of Portuguese origin (except for the carrots from one site) were purchased from large commercial areas or central markets of two central and southern regional hubs, respectively Coimbra and Évora. Even if from different growers, all vegetables had come from horticultural plots in the same general area of western Portugal, north of Lisboa. For lettuce plants, the inner leaves were separated from the external ones and processed as different samples for further analysis. In this work, the reactor and detector parameters were re-evaluated for the new IAEA k0-INAA software. Quality assessment was obtained through analysis of IAEA-359 (cabbage material) and BCR-679 (Bowen's kale). Traces of hazardous elements—namely, antimony, arsenic and bromine—could be found throughout, and, for lettuce samples, the overall results indicate that outer leaves feature higher concentrations than inner ones. Interestingly enough, vegetables from Coimbra and Évora appeared to differ from each other in their elemental levels, even if originally grown at relatively close range. Concentrations of trace elements are compared to available data from other countries' cultivars.

Association between dietary patterns and cognitive function among 70-year-old Japanese elderly: a cross-sectional analysis of the SONIC study.

PubMed

Okubo, Hitomi; Inagaki, Hiroki; Gondo, Yasuyuki; Kamide, Kei; Ikebe, Kazunori; Masui, Yukie; Arai, Yasumichi; Ishizaki, Tatsuro; Sasaki, Satoshi; Nakagawa, Takeshi; Kabayama, Mai; Sugimoto, Ken; Rakugi, Hiromi; Maeda, Yoshinobu

2017-09-11

An increasing number of studies in Western countries have shown that healthy dietary patterns may have a protective effect against cognitive decline and dementia. However, information on this relationship among non-Western populations with different cultural settings is extremely limited. We aim to examine the relationship between dietary patterns and cognitive function among older Japanese people. This cross-sectional study included 635 community-dwelling people aged 69-71 years who participated in the prospective cohort study titled Septuagenarians, Octogenarians, Nonagenarians Investigation with Centenarians (SONIC). Diet was assessed over a one-month period with a validated, brief-type, self-administered diet history questionnaire. Dietary patterns from thirty-three predefined food groups [energy-adjusted food (g/d)] were extracted by factor analysis. Cognitive function was assessed using the Japanese version of the Montreal Cognitive Assessment (MoCA-J). Multivariate regression analysis was performed to examine the relationship between dietary patterns and cognitive function. Three dietary patterns were identified: the 'Plant foods and fish', 'Rice and miso soup', and 'Animal food' patterns. The 'Plant foods and fish' pattern, characterized by high intakes of green and other vegetables, soy products, seaweeds, mushrooms, potatoes, fruit, fish, and green tea, was significantly associated with a higher MoCA-J score [MoCA-J score per one-quartile increase in dietary pattern: β = 0.56 (95% CI: 0.33, 0.79), P for trend <0.001]. This association was still evident after adjustment for potential confounding factors [β = 0.41 (95% CI: 0.17, 0.65), P for trend <0.001]. In contrast, neither the 'Rice and miso soup' nor the 'Animal food' pattern was related to cognitive function. To confirm the possibility of reverse causation we also conducted a sensitivity analysis excluding 186 subjects who reported substantial changes in their diet for any reason, but the results did not change materially. This preliminary cross-sectional study suggests that a diet with high intakes of vegetables, soy products, fruit, and fish may have a beneficial effect on cognitive function in older Japanese people. Further prospective studies are needed to confirm this finding.

Volumetric abnormalities of the brain in a rat model of recurrent headache.

PubMed

Jia, Zhihua; Tang, Wenjing; Zhao, Dengfa; Hu, Guanqun; Li, Ruisheng; Yu, Shengyuan

2018-01-01

Voxel-based morphometry is used to detect structural brain changes in patients with migraine. However, the relevance of migraine and structural changes is not clear. This study investigated structural brain abnormalities based on voxel-based morphometry using a rat model of recurrent headache. The rat model was established by infusing an inflammatory soup through supradural catheters in conscious male rats. Rats were subgrouped according to the frequency and duration of the inflammatory soup infusion. Tactile sensory testing was conducted prior to infusion of the inflammatory soup or saline. The periorbital tactile thresholds in the high-frequency inflammatory soup stimulation group declined persistently from day 5. Increased white matter volume was observed in the rats three weeks after inflammatory soup stimulation, brainstem in the in the low-frequency inflammatory soup-infusion group and cortex in the high-frequency inflammatory soup-infusion group. After six weeks' stimulation, rats showed gray matter volume changes. The brain structural abnormalities recovered after the stimulation was stopped in the low-frequency inflammatory soup-infused rats and persisted even after the high-frequency inflammatory soup stimulus stopped. The changes of voxel-based morphometry in migraineurs may be the result of recurrent headache. Cognition, memory, and learning may play an important role in the chronification of migraines. Reducing migraine attacks has the promise of preventing chronicity of migraine.

Color of hot soup modulates postprandial satiety, thermal sensation, and body temperature in young women.

PubMed

Suzuki, Maki; Kimura, Rie; Kido, Yasue; Inoue, Tomoko; Moritani, Toshio; Nagai, Narumi

2017-07-01

The color of food is known to modulate not only consumers' motivation to eat, but also thermal perception. Here we investigated whether the colors of hot soup can influence thermal sensations and body temperature, in addition to the food acceptability and appetite. Twelve young female participants consumed commercial white potage soup, modified to yellow or blue by adding food dyes, at 9 a.m. on 3 separated days. During the test, visual impression (willingness to eat, palatability, comfort, warmth, and anxiety) and thermal sensations were self-reported using visual analog scales. Core (intra-aural) and peripheral (toe) temperatures were continuously recorded 10 min before and 60 min after ingestion. Blue soup significantly decreased willingness to eat, palatability, comfort, and warmth ratings, and significantly increased anxiety feelings compared to the white and yellow soups. After ingestion, the blue soup showed significantly smaller satiety ratings and the tendency of lower thermal sensation scores of the whole body compared to the white and yellow soups. Moreover, a significantly greater increase in toe temperature was found with the yellow soup than the white or blue soup. In conclusion, this study provides new evidence that the colors of hot food may modulate postprandial satiety, thermal sensations and peripheral temperature. Such effects of color may be useful for dietary strategies for individuals who need to control their appetite. Copyright © 2017 Elsevier Ltd. All rights reserved.

Food Allergies and Australian Combat Ration Packs

DTIC Science & Technology

2010-05-01

Beef Noodles , Beef Soup, Beef Teriyaki, Candy Chocolate (M&M’s), Chewing Gum, Chicken Noodles , Chicken Soup, Chocolate Beverage Powder, Chocolate...Minced with Tortellini, Beef Noodles , Beef Soup, Beef Teriyaki, Blackcurrant Fruit Grains, Candy Chocolate (M&M’s), Chewing Gum, Chicken Curry...Chicken Italiano, Chicken Noodles , Chicken Soup, Chocolate Ration, Crispbread Biscuit, Forest Fruits Muesli Bar, Hard Candy, Krispie Biscuit, Lamb with

Frequency of soup intake and amount of dietary fiber intake are inversely associated with plasma leptin concentrations in Japanese adults.

PubMed

Kuroda, Motonaka; Ohta, Masanori; Okufuji, Tatsuya; Takigami, Chieko; Eguchi, Masafumi; Hayabuchi, Hitomi; Ikeda, Masaharu

2010-06-01

Previous studies have shown that the intake of soup negatively correlates with the body mass index (BMI), suggesting that soup intake reduces the risk of obesity. In this study, to clarify the association of the intake of soup and various nutrients with plasma leptin concentration, a cross-sectional study on 504 Japanese adults aged 20-76 years (103 men and 401 women) was performed. The intake of soup and various nutrients was investigated by food frequency questionnaires. Plasma leptin concentration was measured in fasting blood by radioimmunoassay. The correlation was analyzed by multiple regression analysis. The average frequency of soup intake was 7.6 times/week. The average plasma leptin concentration was 7.76 ng/ml. After adjusting the confounding factors, the frequency of soup intake has a significant inverse association with plasma leptin concentration. Among the macronutrients, only dietary fiber intake negatively correlated with plasma leptin concentration after the adjustment for potential confounding factors. These results suggest that the intakes of soup and dietary fiber were negatively correlated with plasma leptin concentration in Japanese adults. Copyright 2010 Elsevier Ltd. All rights reserved.

Plastid transformation in cabbage (Brassica oleracea L. var. capitata L.) by the biolistic process.

PubMed

Tseng, Menq-Jiau; Yang, Ming-Te; Chu, Wan-Ru; Liu, Cheng-Wei

2014-01-01

Cabbage (Brassica oleracea L. var. capitata L.) is one of the most important vegetable crops grown worldwide. Scientists are using biotechnology in addition to traditional breeding methods to develop new cabbage varieties with desirable traits. Recent biotechnological advances in chloroplast transformation technology have opened new avenues for crop improvement. In 2007, we developed a stable plastid transformation system for cabbage and reported the successful transformation of the cry1Ab gene into the cabbage chloroplast genome. This chapter describes the methods for cabbage transformation using biolistic procedures. The following sections are included in this protocol: preparation of donor materials, coating gold particles with DNA, biolistic bombardment, as well as the regeneration and selection of transplastomic cabbage plants. The establishment of a plastid transformation system for cabbage offers new possibilities for introducing new agronomic and horticultural traits into Brassica crops.

[The anti-tumour effect of Wuxing soup and its mechanism in inducing apoptosis of tumour cells mediated by calcium].

PubMed

Mo, Fei; Hu, Jing-Ying; Gan, Yu; Zhao, Yang-Xing; Zhao, Xin-Tai

2008-09-01

To confirm the anti-cancer effect and mechanism of Wuxing soup. Inhibition of cellular growth under Wuxing soup treatment was observed by MTT; Apoptosis was detected by gel electrophoresis, transmission electron microscopy and FACS; The concentration of calcium was measured by fluorescence probe. After SGC-7901 cell being treated by Wuxing soup, it showed that: 1) Wuxing soup could specifically inhibit cancer cells proliferation in a time and dose dependent manner; 2) Typical apoptotic morphological changes and DNA ladder of SGC-7901 cells were observed; 3) calcium inhibitor Bapta AM could reduce the apoptotic rate and protect SGC-7901 cells in a dose dependent manner. Wuxing soup has an effective inhibition on cancer cells, and can induce SGC-7901 cells to apoptosis by calcium.

Consumer acceptance of model soup system with varying levels of herbs and salt.

PubMed

Wang, Chao; Lee, Youngsoo; Lee, Soo-Yeun

2014-10-01

Although herbs have been reported as one of the most common saltiness enhancers, few studies have focused on the effect of herbs on reducing added sodium as well as the impact of herbs on consumers' overall liking of foods. Therefore, the objectives of this study were to determine the effect of varying levels of herbs on reducing added sodium and consumers' overall liking of soups and identify the impact of salt levels on consumers' overall liking of soups. Overall liking of freshly prepared and retorted canned soups with varying levels of herbs was evaluated before and after adding salt by consumers ad libitum until the saltiness of the soup was just about right for them. The results of the study demonstrated that when the perceived herb flavor increased, the amount of salt consumers added to fresh soups decreased (P ≤ 0.006); however, consumers' overall liking decreased (P ≤ 0.013) as well for the highest level of herb tested in the study. Although overall liking of all canned soups was not significantly decreased by herbs, the amount of salt consumers added was also not significantly decreased when herbs were used. Overall liking of all soups significantly increased after more salt was added (P ≤ 0.001), which indicates that salt level was a dominant factor in affecting consumers' overall liking of soups with varying levels of herbs. These findings imply the role of herbs in decreasing salt intake, and the adequate amount of herbs to be added in soup systems. It is challenging for the food industry to reduce sodium in foods without fully understanding the impact of sodium reduction on sensory properties of foods. Herbs are recommended to use in reducing sodium; however, little has been reported regarding the effect of herbs on sodium reduction and how herbs influence consumers’ acceptance of foods. This study provides findings that herbs may aid in decreasing the amount of salt consumers need to add for freshly prepared soups. It was also found that high levels of herbs may decrease consumers’ overall liking of soups. © 2014 Institute of Food Technologists®

Optimal timing and frequency of bone marrow soup therapy for functional restoration of salivary glands injured by single-dose or fractionated irradiation.

PubMed

Fang, Dongdong; Shang, Sixia; Liu, Younan; Bakkar, Mohammed; Sumita, Yoshinori; Seuntjens, Jan; Tran, Simon D

2018-02-01

Injections of bone marrow (BM) cell extract, known as 'BM soup', were previously reported to mitigate ionizing radiation (IR) injury to salivary glands (SGs). However, the optimal starting time and frequency to maintain BM soup therapeutic efficacy remains unknown. This study tested the optimal starting time and frequency of BM soup injections in mice radiated with either a single dose or a fractionated dose. First, BM soup treatment was started at 1, 3 or 7 weeks post-IR; positive (non-IR) and negative (IR) control mice received injections of saline (vehicle control). Second, BM soup-treated mice received injections at different frequencies (1, 2, 3 and 5 weekly injections). Third, a 'fractionated-dose radiation' model to injure mouse SGs was developed (5 Gy × 5 days) and compared with the single high dose radiation model. All mice (n = 65) were followed for 16 weeks post-IR. The results showed that starting injections of BM soup between 1 and 3 weeks mitigated the effect of IR-induced injury to SGs and improved the restoration of salivary function. Although the therapeutic effect of BM soup lessens after 8 weeks, it can be sustained by increasing the frequency of weekly injections. Moreover, both single-dose and fractionated-dose radiation models are efficient and comparable in inducing SG injury and BM soup treatments are effective in restoring salivary function in both radiation models. In conclusion, starting injections of BM soup within 3 weeks post-radiation, with 5 weekly injections, maintains 90-100% of saliva flow in radiated mice. Copyright © 2017 John Wiley & Sons, Ltd.

Frequency of soup intake is inversely associated with body mass index, waist circumference, and waist-to-hip ratio, but not with other metabolic risk factors in Japanese men.

PubMed

Kuroda, Motonaka; Ohta, Masanori; Okufuji, Tatsuya; Takigami, Chieko; Eguchi, Masafumi; Hayabuchi, Hitomi; Ikeda, Masaharu

2011-01-01

Several previous studies have shown that the intake of soup negatively correlates with the body mass index (BMI), serum cholesterol and triacylglycerol levels, and blood pressure, suggesting that soup intake reduces metabolic risk. However, the correlation between soup intake and various metabolic risk factors has not been well-established. Especially, it has not been investigated in Asian countries. The aim of this study was to investigate the association of the frequency of soup intake and metabolic risk factors such as BMI, waist circumference, waist-to-hip ratio, serum cholesterol, serum triacylglycerol, blood glucose, and glycated hemoglobin. A cross-sectional study of 103 Japanese men aged 24 to 75 years was conducted. The intake of soup and other food was investigated by semi-quantitative food frequency questionnaires. The correlation between the frequency of soup intake and metabolic risk factors was analyzed by multiple regression analysis with a linear model. The median value of frequency of soup intake was 7.0 times per week. After adjusting for confounding factors such as age, energy intake, energy from alcohol intake, current smoking, and estimated energy expenditure, the frequency of soup intake was found to have a significant inverse association with BMI (P=0.040), waist circumference (P=0.024), and waist-to-hip ratio (P=0.001). However, no significant associations with other metabolic risk factors were found. Frequency of soup intake is negatively correlated with obesity-related physical parameters in Japanese men. Copyright © 2011 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

Expected satiation after repeated consumption of low- or high-energy-dense soup.

PubMed

Hogenkamp, Pleunie S; Brunstrom, Jeffrey M; Stafleu, Annette; Mars, Monica; de Graaf, Cees

2012-07-14

We investigated whether repeated consumption of a low-energy-dense (LED; 208 kJ/100 g) or high-energy-dense (HED; 645 kJ/100 g) soup modifies expectations relating to the satiating capacity of the food, and its subsequent intake. In study 1, participants consumed either a novel-flavoured LED (n 32; 21 (SD 1·6) years, BMI 21·4 (SD 1·6) kg/m(2)) or HED soup (n 32; 21 (SD 1·6) years, BMI 21·3 (SD 1·7) kg/m(2)). Soup was served in a fixed amount on days 1-4 and ad libitum on day 5. 'Expected satiation' was measured on days 1, 2 and 5. Expected satiation did not change after repeated consumption of the LED or HED soup. Ad libitum intake did not differ between the LED (461 (SD 213) g) and HED soup (391 (SD 164) g). Only on day 1, expected satiation was higher for the HED soup than for the LED soup (P = 0·03), suggesting a role for sensory attributes in expected satiation. In study 2, thirty participants (21 (SD 1·6) years, BMI 21·3 (SD 1·7) kg/m(2)) performed a single measurement of expected satiation of the LED and HED soup, and four commercially available types of soup. Ratings on sensory attributes were associated with expected satiation. Results on expected satiation coincided with those of study 1. Thickness and intensity of taste were independently associated with expected satiation. Expectations may initially rely on sensory attributes and previous experiences, and are not easily changed.

Dependency on soup kitchens in urban areas of New York State.

PubMed Central

Rauschenbach, B S; Frongillo, E A; Thompson, F E; Andersen, E J; Spicer, D A

1990-01-01

We studied the dependency of persons on soup kitchens in Albany, Buffalo, Rochester, Syracuse, and Westchester County, New York. Seventeen percent of the meal recipients were homeless, 62 percent lived in apartments or houses, 20 percent were working, 40 percent were women, and 17 percent had a child in their household. Fifty-nine percent started eating at the soup kitchen more than a year ago, and 51 percent ate five or more meals at soup kitchens in the last week. Most reported they came to the soup kitchen because of economic problems or lack of food; 93 percent had incomes below the poverty threshold. Most used some government food program; 48 percent received food stamps. Utilization of soup kitchens and other programs differed between men and women and between households with and without children. PMID:2293804

Storage stability of cauliflower soup powder: The effect of lipid oxidation and protein degradation reactions.

PubMed

Raitio, Riikka; Orlien, Vibeke; Skibsted, Leif H

2011-09-15

Soups based on cauliflower soup powders, prepared by dry mixing of ingredients and rapeseed oil, showed a decrease in quality, as evaluated by a sensory panel, during the storage of the soup powder in the dark for up to 12weeks under mildly accelerated conditions of 40°C and 75% relative humidity. Antioxidant, shown to be effective in protecting the rapeseed bulk oil, used for the powder preparation, had no effect on storage stability of the soup powder. The freshly prepared soup powder had a relatively high concentration of free radicals, as measured by electron spin resonance spectroscopy, which decreased during storage, and most remarkably during the first two weeks of storage, with only marginal increase in lipid hydroperoxides as primary lipid oxidation products, and without any increase in secondary lipid oxidation products. Analyses of volatiles by SPME-GC-MS revealed a significant increase in concentrations of 2-methyl- and 3-methyl butanals, related to Maillard reactions, together with an increase in 2-acetylpyrrole concentration. The soup powders became more brown during storage, as indicated by a decreasing Hunter L-value, in accord with non-enzymatic browning reactions. A significant increase in the concentrations of dimethyl disulfide in soup powder headspace indicated free radical-initiated protein oxidation. Protein degradation, including Maillard reactions and protein oxidation, is concluded to be more important than lipid oxidation in determining the shelf-life of dry cauliflower soup powder. Copyright © 2011 Elsevier Ltd. All rights reserved.

Reduction of sodium content in spicy soups using monosodium glutamate

PubMed Central

Jinap, Selamat; Hajeb, Parvaneh; Karim, Roslina; Norliana, Sarian; Yibadatihan, Simayi; Abdul-Kadir, Razak

2016-01-01

Background Excessive dietary sodium intake causes several diseases, such as hypertension, cardiovascular and renal disease, etc. Hence, reducing sodium intake has been highly recommended. In this study the effect of monosodium glutamate (MSG), as an umami substance, on saltiness and sodium reduction was investigated. Methods and Results The trained panellists were presented with basic spicy soups (curry chicken and chili chicken) containing different amounts of sodium chloride (NaCl) (0–1.2%) and MSG (0–1.2%). They tasted the optimum concentrations of NaCl and MSG for the two spicy soups and the overall acceptability were 0.8% and 0.7%, respectively. There was no significant effect of spiciness level on the saltiness and umami taste of both soups. The optimum levels of combined NaCl and MSG for overall acceptance in the chili and curry soups were 0.3% and 0.7%, respectively. The results showed that with the addition of MSG, it is possible to reduce sodium intake without changing the overall acceptability of the spicy soup. A 32.5% reduction in sodium level is made feasible by adding 0.7% MSG to the spicy soups. Conclusions This study suggests that low-sodium soups can be developed by the addition of appropriate amounts of MSG, while maintaining the acceptability of the spicy soups. It was also proven that it is feasible to reduce sodium intake by replacing NaCl with MSG. PMID:27356909

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup.

PubMed

Zhang, Jinjie; Yao, Yanjia; Ye, Xingqian; Fang, Zhongxiang; Chen, Jianchu; Wu, Dan; Liu, Donghong; Hu, Yaqin

2013-06-01

Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85 °C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85 °C sample. In conclusion, a cooking temperature of 85 °C was preferred for more excellent flavor and higher nutritional value of crucian carp soup.

Protein-enhanced soups: a consumer-accepted food for increasing dietary protein provision among older adults.

PubMed

Donahue, Elizabeth; Crowe, Kristi Michele; Lawrence, Jeannine

2015-02-01

Protein-enhanced soups (PES) may improve protein intake among older adults. This study examined sensory attributes (aroma, texture, taste, and overall acceptability) and preferences of PES (chicken noodle and cheddar broccoli) compared with flavor-matched control soups (FCS) among older adults (≥65 years) and evaluated dietary profile changes of a standard menu based on the substitution of one PES serving/d for a standard soup. Modified paired preference tests and 5-point facial hedonic scales were administered to participants (n = 44). No significant differences in sensory attributes between either PES compared with FCS were identified, but significant gender- and age-related differences (p < 0.05) were observed. About Sixty-one percent of participants preferred protein-enhanced chicken noodle soup while only 38% preferred protein-enhanced cheddar broccoli soup to their respective FCS. Substituting one PES serving for one non-fortified soup serving per day resulted in significantly higher (p < 0.001) protein profile. Results suggest that all attributes of PES were consistent with sensory expectations and PES substitution could improve protein provision.

[Study on the liver-protective and choleretic effect of zhizi baipi soup and its disassembled prescription].

PubMed

Xiao, Xu; Zhu, Ji-Xiao; Luo, Guang-Ming; Li, Lei; Zhu, Yu-Ye; Zeng, Jin-Xiang; Wang, Xiao-Yun; Wu, Bo

2013-07-01

To investigate the effect of Zhizi Baipi soup and its disassembled prescription on protecting liver and improving choleresis and explore the regularity of Zhizi Baipi soup composition. The model of mouse liver injury induced by carbon tetraehlofide (CCl4) was used to observe the effects of Zhizi Baipi soup and its disassembled prescription by oral adminstration, the bile volume was determinied by common bile duct drainage. Zhizi Baipi soup and each treatment group with gardenia could significantly inhibit the increased serum ATL and AST activities, reduce liver MDA level, and significantly promote the bile flow and bilirubin in bile in normal rats. Zhizi Baipi soup has effects on protecting liver and increasing bile secretion, its monarch drug, gardenia plays an important role in the decoction, the effect of eliminating dampness and heat are mainly ascribed to the synergic effect of gardenia and phellodendron.

The effect of tea on iron absorption.

PubMed Central

Disler, P B; Lynch, S R; Charlton, R W; Torrance, J D; Bothwell, T H; Walker, R B; Mayet, F

1975-01-01

The effect of tea on iron absorption was studied in human volunteers. Absorption from solutions of FeCl3 and FeSO4, bread, a meal of rice with potato and onion soup, and uncooked haemoglobin was inhibited whether ascorbic acid was present or not. No inhibition was noted if the haemoglobin was cooked. The effect on the absorption of non-haem iron was ascribed to the formation of insoluble iron tannate complexes. Drinking tannin-containing beverages such as tea with meals may contribute to the pathogenesis of iron deficiency if the diet consists largely of vegetable foodstuffs. PMID:1168162

Effects of point massage of liver and stomach channel combined with pith and trotter soup on postpartum lactation start time.

PubMed

Luo, Qiong; Hu, Yin; Zhang, Hui

2017-10-01

Delay in lactation initiation causes maternal anxiety and subsequent adverse impact on maternal exclusive breast feeding. It is important to explore a safe and convenient way to promote lactation initiation. The feasibility of point massage of liver and stomach channel combined with pith and trotter soup on prevention of delayed lactation initiation was investigated in the present study. 320 women were enrolled and randomly divided into four groups, control group (80 women), point massage group (80 women), pith and trotter soup group (80 women), and massage + soup group (80 women) to compare the lactation initiation time. We found that women in point massage group, pith and trotter soup group and massage + soup group had earlier initiation of lactation compared with control group. Women in massage + soup group had the earliest initiation time of lactation. There were significant differences between massage + soup group and pith and trotter soup group. But, there were no significant differences between massage + soup group and massage group. We conclude that point massage of the liver and stomach channel is easy to operate and has the preventive effect on delayed lactation initiation. Impact statement What is already known on this subject: Initiation of lactation is a critical period in postpartum milk secretion. Delays in lactation initiation lead to maternal anxiety and have an adverse impact on maternal exclusive breastfeeding. Sucking frequently by babies and mammary massage might be effective but insufficient for delayed lactation initiation. What the results of this study add: We found in the present study that lactation initiation is significantly earlier in women receiving routine nursing combined with point massage of liver and stomach channel, or pith trotters soup, or massage of liver and stomach channel with pith and trotters soup than in a control group receiving routine nursing. These three methods are all effective, while the most effective method is point massage combined with pith trotter soup. There was no maternal drug allergy, postpartum bleeding or other adverse reactions noted in all women. What the implications are of these findings for clinical practice and/or further research: The present study suggested that the application of point massage in clinic might be useful for preventing lack of milk postpartum by delayed lactation initiation and improving the exclusive breastfeeding rate. Further research might explore that molecular mechanism of lactation promotion by point massage using blood samples or animal models.

Pediatric soup scald burn injury: etiology and prevention.

PubMed

Palmieri, Tina L; Alderson, Tyrone S; Ison, Dahlia; O'Mara, Michael S; Sharma, Raj; Bubba, Anthony; Coombs, Elena; Greenhalgh, David G

2008-01-01

One of the leading causes of scald burn injury in children is from hot soup, particularly prepackaged instant soups. The purpose of this study was to determine the demographic, socioeconomic, and situational factors that contribute to the incidence of scald burns in children. A 20-item questionnaire was given to the caregiver of children who were treated for scald burn injury at a pediatric burn center from July 2006 to March 2007. Questions included demographics (child age, gender, siblings, ethnicity), socioeconomic status (income, education), factors contributing to the injury (type of soup, child supervision, type of container), and location of injury. The mean age of the 78 children sustaining burn injury and completing the survey was 4.8 +/- 0.6 years. The majority of patients were girls (51%), and the most frequently involved ethnic group was Hispanic (44%). Households had a mean of 3.0 +/- 0.3 children in residence, and an income of less than $29,000/year (59%). The highest educational level achieved was high school for 73% of the parents. Prepackaged soup (65%) with a narrow base heated directly in the original container (46%) using the microwave (51%) was implicated in the majority of burns. Soup scald burns, especially from prepackaged instant soups, appear to predominate in lower income families with multiple children. The majority of injuries occur when the caregiver heats the soup in the original container using the microwave. Prevention of these types of injuries will require a two-pronged approach: educating families with multiple children and changing the soup packaging.

Intercomparison of SOUP, ASP, LPSP, and MDI magnetograms

NASA Astrophysics Data System (ADS)

Berger, T.; Lites, B.; Martinez-Pillet, V.; Tarbell, T.; Title, A.

2001-05-01

We compare simultaneous magnetograms of a solar active region taken by the Advanced Stokes Polarimeter (ASP) and the Solar Optical Universal Polimeter (SOUP) in 1998. In addition we compare magnetograms taken by the La Palma Stokes Polarimeter (LPSP), the Michelson Doppler Imager (MDI) on SOHO, and the SOUP instrument in 2000. The SOUP instrument on the Swedish Vacuum Solar Telescope (SVST) attains the highest spatial resolution but has the least understood calibration; the ASP on the Dunn Solar Telescope (DST) at Sacramento Peak attains the highest magnetic field precision. The goal of the program is to better quantify the SOUP magnetograms and thereby study magnetic element dynamics in the photosphere with higher precision.

Utilization of modified starch from avocado (Persea americana Mill.) seed in cream soup production

NASA Astrophysics Data System (ADS)

Cornelia, M.; Christianti, A.

2018-01-01

Avocado (Persea americana Mill.) seed was often seen as waste and underutilized resources, especially in the food industry. The aim of this research was to modify the structure of avocado seed starch using the cross-linking method, to improve the viscosity stability in the cream soup. In the preliminary research, starch was isolated from the seed and modified by STPP (sodium tripolyphosphate) with 2%, 4%, and 6% concentration and were reacted for 1, 2, and 3 hours. Starches were analyzed for moisture and ash content, paste clarity, gel strength, swelling power, solubility, yield, and degree of whiteness. Based on the analysis results, the best reaction time and STPP concentration was 6% at 1 hour reaction time. Native starch and the best-modified starch were applied in the cream soup and compared with commercial cream soup. Cream soups were analyzed for viscosity stability using viscometer in 0, 1, 3, and 5 hours after storage in room temperature. The result showed that cream soup using modified starch has better viscosity stability than native starch and commercial cream soup after 5 hours storage, which was 181.7 ± 4.85 cP. Sensory analysis showed that cream soup using modified starch was more acceptable than the others. Avocado seed modified starch has phosphate group that strengthen the starch chain to prevent viscosity breakdown.

Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.

PubMed

Hong, J H; Jung, D W; Kim, Y S; Lee, S M; Kim, K O

2010-10-01

The sensory characteristics and consumer acceptability of beef soup with added glutathione Maillard reaction products (GMRPs) were investigated to examine the effects of the GMRPs on beef-soup flavor compared to soups made with glutathione (GSH) and monosodium glutamate (MSG), a control (CON), or a control soup made with 150% beef content (CON150). The sensory characteristics of the beef soups were examined by descriptive analysis. The overall acceptabilities of the beef soups were rated by consumers. Principal component analysis was performed on descriptive data as explanatory variables with overall acceptability as a supplementary variable to observe the relationships between the descriptive data and consumer acceptability, as well as the relationships between the beef-soup samples and their sensory attributes. The samples containing GMRPs had "beef flavor" that was stronger than the CON and MSG samples, and comparable to that of the GSH sample and CON150. The GMRP samples had stronger "green onion flavor,"garlic flavor," and "boiled egg white flavor" than the other samples. The beef soup containing MSG was preferred to CON, CON150, and GSH. The samples with GMRPs were least favored because of their pronounced metallic and astringent notes. The results of this study imply the feasibility of GMRPs as a flavor enhancer since the soups containing these compounds showed more complex flavor profiles than GSH. However, future studies are required to optimize the MR conditions that produce GMRPs without undesirable characteristics. Practical Application: This study examined the practicability of the Maillard reaction products between glutathione (GSH) and glucose (GP) or fructose (FP) as a flavor enhancer by investigating the sensory characteristics and consumer acceptability evoked by them in a beef-soup system. This study helps flavor and food industry to develop a new flavor enhancer by providing practical information, such as beef flavor-enhancing effect of FP and GP compared to that by increasing beef content or adding GSH or MSG. In addition, it is expected that the outcome of this study, such as sensory attributes of and consumer responses to GSH Maillard reaction products, compliments previous studies that mostly focused on chemical analysis of Maillard reaction.

Evaluation of pesticide residue dynamics in Chinese cabbage, head cabbage and cauliflower.

PubMed

Kocourek, František; Stará, Jitka; Holý, Kamil; Horská, Tereza; Kocourek, Vladimír; Kováčová, Jana; Kohoutková, Jana; Suchanová, Marie; Hajšlová, Jana

2017-06-01

Pesticide residues from the time of application until harvest were analysed for 20, 17 and 18 active insecticidal and fungicidal substances in Chinese cabbage, head cabbage and cauliflower, respectively. In total, 40 mathematical models of residue degradation were developed using a first-order kinetic equation, and from these models it was possible to forecast the action pre-harvest interval for a given action threshold for low-residue production in Brassica vegetables as a percentage of the maximum residue level. Additionally, it was possible to establish an action pre-harvest interval based on an action threshold of 0.01 mg kg ‒1 for the production of Brassica vegetables for baby food. Among the evaluated commodities, the speed of residue degradation was highest in head cabbage, medium in Chinese cabbage and lowest in cauliflower. The half-lives of pesticide in various vegetables were also determined: they ranged from 1.55 to 5.25 days in Chinese cabbage, from 0.47 to 6.54 days in head cabbage and from 1.88 to 7.22 days in cauliflower.

Managing Chemotherapy Side Effects: Appetite Changes

MedlinePlus

... up on liquids during meals. ● ● Drink milkshakes or soups that are easy to swallow. ● ● Keep track of ... drinks that are high in calories or protein. Soups Drinks Main meals and snacks Sweets ••Cream soups •• ...

Effect of preexercise soup ingestion on water intake and fluid balance during exercise in the heat.

PubMed

Johannsen, Neil M; Sullivan, Zebblin M; Warnke, Nicole R; Smiley-Oyen, Ann L; King, Douglas S; Sharp, Rick L

2013-06-01

To determine whether chicken noodle soup before exercise increases ad libitum water intake, fluid balance, and physical and cognitive performance compared with water. Nine trained men (age 25 ± 3 yr, VO2peak 54.2 ± 5.1 ml · kg-1 · min-1; M ± SD) performed cycle exercise in the heat (wet bulb globe temperature = 25.9 ± 0.4 °C) for 90 min at 50% VO2peak, 45 min after ingesting 355 ml of either commercially available bottled water (WATER) or chicken noodle soup (SOUP). The same bottled water was allowed ad libitum throughout both trials. Participants then completed a time trial to finish a given amount of work (10 min at 90% VO2peak; n = 8). Cognitive performance was evaluated by the Stroop color-word task before, every 30 min during, and immediately after the time trial. Ad libitum water intake throughout steady-state exercise was greater in SOUP than with WATER (1,435 ± 593 vs. 1,163 ± 427 g, respectively; p < .03). Total urine volume was similar in both trials (p = .13), resulting in a trend for greater water retention in SOUP than in WATER (87.7% ± 7.6% vs. 74.9% ± 21.7%, respectively; p = .09), possibly due to a change in free water clearance (-0.32 ± 1.22 vs. 0.51 ± 1.06 ml/min, respectively; p = .07). Fluid balance tended to be improved with SOUP (-106 ± 603 vs. -478 ± 594 g, p = .05). Likewise, change in plasma volume tended to be reduced in SOUP compared with WATER (p = .06). Only mild dehydration was achieved (<1%), and physical performance was not different between treatments (p = .77). The number of errors in the Stroop color-word task was lower in SOUP throughout the entire trial (treatment effect; p = .04). SOUP before exercise increased ad libitum water intake and may alter kidney function.

Quantitative analysis of protein and gene expression in salivary glands of Sjogren's-like disease NOD mice treated by bone marrow soup.

PubMed

Misuno, Kaori; Tran, Simon D; Khalili, Saeed; Huang, Junwei; Liu, Younan; Hu, Shen

2014-01-01

Bone marrow cell extract (termed as BM Soup) has been demonstrated to repair irradiated salivary glands (SGs) and restore saliva secretion in our previous study. In the present study, we aim to investigate if the function of damaged SGs in non-obese diabetic (NOD) mice can be restored by BM Soup treatment and the molecular alterations associated with the treatment. Whole BM cells were lysed and soluble intracellular contents ("BM Soup") were injected I.V. into NOD mice. Tandem mass tagging with 2-D liquid chromatography-mass spectrometry was used to quantify proteins in the submandibular glands (SMGs) between untreated and BM Soup-treated mice. Quantitative PCR was used to identify genes with altered expression in the treated mice. restored salivary flow rates to normal levels and significantly reduced the focus scores of SMGs in NOD mice. More than 1800 proteins in SMG cells were quantified by the proteomic approach. Many SMG proteins involved in inflammation and apoptosis were found to be down-regulated whereas those involved in salivary gland biology and development/regeneration were up-regulated in the BM Soup-treated mice. qPCR analysis also revealed expression changes of growth factors and cytokines in the SMGs of the treated NOD mice. BM Soup treatment is effective to restore the function of damaged SGs in NOD mice. Through gene/protein expression analysis, we have found that BM Soup treatment might effectuate via inhibiting apoptosis, focal adhesion and inflammation whereas promoting development, regeneration and differentiation of the SG cells in NOD mice. These findings provide important insights on the potential mechanisms underlying the BM Soup treatment for functional restoration of damaged SGs in NOD mice. Additional studies are needed to further confirm the identified target genes and their related signaling pathways that are responsible for the BM Soup treatment.

Quantitative Analysis of Protein and Gene Expression in Salivary Glands of Sjogren’s-Like Disease NOD Mice Treated by Bone Marrow Soup

PubMed Central

Misuno, Kaori; Khalili, Saeed; Huang, Junwei; Liu, Younan

2014-01-01

Background Bone marrow cell extract (termed as BM Soup) has been demonstrated to repair irradiated salivary glands (SGs) and restore saliva secretion in our previous study. In the present study, we aim to investigate if the function of damaged SGs in non-obese diabetic (NOD) mice can be restored by BM Soup treatment and the molecular alterations associated with the treatment. Methods Whole BM cells were lysed and soluble intracellular contents (“BM Soup”) were injected I.V. into NOD mice. Tandem mass tagging with 2-D liquid chromatography-mass spectrometry was used to quantify proteins in the submandibular glands (SMGs) between untreated and BM Soup-treated mice. Quantitative PCR was used to identify genes with altered expression in the treated mice. Results BM Soup restored salivary flow rates to normal levels and significantly reduced the focus scores of SMGs in NOD mice. More than 1800 proteins in SMG cells were quantified by the proteomic approach. Many SMG proteins involved in inflammation and apoptosis were found to be down-regulated whereas those involved in salivary gland biology and development/regeneration were up-regulated in the BM Soup-treated mice. qPCR analysis also revealed expression changes of growth factors and cytokines in the SMGs of the treated NOD mice. Conclusion BM Soup treatment is effective to restore the function of damaged SGs in NOD mice. Through gene/protein expression analysis, we have found that BM Soup treatment might effectuate via inhibiting apoptosis, focal adhesion and inflammation whereas promoting development, regeneration and differentiation of the SG cells in NOD mice. These findings provide important insights on the potential mechanisms underlying the BM Soup treatment for functional restoration of damaged SGs in NOD mice. Additional studies are needed to further confirm the identified target genes and their related signaling pathways that are responsible for the BM Soup treatment. PMID:24489858

Motivational Interviewing to Increase Physical Activity in Breast Cancer Survivors

DTIC Science & Technology

2011-05-01

1 cup 9. Over the last month, how often did you eat vegetable soups? Include tomato soup, gazpacho, beef with vegetable soup, minestrone soup, and...than $ 10,000 --2 $10,000-$19,999 --3 $20,000- $ 39,999 Are you currently on hormonal therapy? 12. If YES, what do you take? 1 Tamoxifen __ 4...know 15. Have you received any hormone replacement therapy within the past week (i.e., estrogen)? __ 1 No __ 2 Yes __ 3 Don’t know 16. Have you

Paracrine effects of bone marrow soup restore organ function, regeneration, and repair in salivary glands damaged by irradiation.

PubMed

Tran, Simon D; Liu, Younan; Xia, Dengsheng; Maria, Ola M; Khalili, Saeed; Wang, Renee Wan-Jou; Quan, Vu-Hung; Hu, Shen; Seuntjens, Jan

2013-01-01

There are reports that bone marrow cell (BM) transplants repaired irradiated salivary glands (SGs) and re-established saliva secretion. However, the mechanisms of action behind these reports have not been elucidated. To test if a paracrine mechanism was the main effect behind this reported improvement in salivary organ function, whole BM cells were lysed and its soluble intracellular contents (termed as "BM Soup") injected into mice with irradiation-injured SGs. The hypothesis was that BM Soup would protect salivary cells, increase tissue neovascularization, function, and regeneration. Two minor aims were also tested a) comparing two routes of delivering BM Soup, intravenous (I.V.) versus intra-glandular injections, and b) comparing the age of the BM Soup's donors. The treatment-comparison group consisted of irradiated mice receiving injections of living whole BM cells. Control mice received irradiation and injections of saline or sham-irradiation. All mice were followed for 8 weeks post-irradiation. BM Soup restored salivary flow rates to normal levels, protected salivary acinar, ductal, myoepithelial, and progenitor cells, increased cell proliferation and blood vessels, and up-regulated expression of tissue remodeling/repair/regenerative genes (MMP2, CyclinD1, BMP7, EGF, NGF). BM Soup was as an efficient therapeutic agent as injections of live BM cells. Both intra-glandular or I.V. injections of BM Soup, and from both young and older mouse donors were as effective in repairing irradiated SGs. The intra-glandular route reduced injection frequency/dosage by four-fold. BM Soup, which contains only the cell by-products, can be advantageously used to repair irradiation-damaged SGs rather than transplanting whole live BM cells which carry the risk of differentiating into unwanted/tumorigenic cell types in SGs.

[Milk, Daily products and Bone health.Milk and Dairy Products and "Wasyoku" -"New wasyoku"-.

PubMed

Ishida, Hiromi

"Wasyoku;the traditional diets of Japan" refers to foods generally consumed by Japanese people, which is in contrast with the Western diets introduced by Europeans and Americans. The basic Japanese dietary pattern consists of rice as a staple food combined with one soup and two side dishes in a meal, making it easier to achieve a balanced nutritional status. However, salt content tends to be high in "Wasyoku", which negatively affects the overall health of an individual. Recently, Japanese's salt intake has been slowly decreasing;however, a further reduction by approximately 2 g per day is required to prevent hypertension and cardiovascular diseases. To reduce salt intake, while keeping a balanced nutritional status and obtaining adequate amount of energy and nutrients, one should be used to consume a lightly flavored food. However, as Japanese individuals have been accustomed to a high salt diet, which is directly related to a person's good taste or satisfaction level, shifting to lightly flavored foods is extremely difficult. Therefore, one of the methods developed to reduce salt intake is a "New Wasyoku;milk-plus traditional diets of Japan," a recipe utilizing the "koku" or umami taste of milk. The "New Wasyoku" is characterized by adopting to a milk/dairy product-based recipe, which promotes the realization of natural, healthy diets, while maintaining the palatability and nutritional balance of diets.

Comparison of diet-induced thermogenesis of foods containing medium- versus long-chain triacylglycerols.

PubMed

Kasai, Michio; Nosaka, Naohisa; Maki, Hideaki; Suzuki, Yoshie; Takeuchi, Hiroyuki; Aoyama, Toshiaki; Ohra, Atsushi; Harada, Youji; Okazaki, Mitsuko; Kondo, Kazuo

2002-12-01

The purpose of this study was to investigate the effect of 5-10 g of medium-chain triacylglycerols (MCT) on diet-induced thermogenesis in healthy humans. The study compared diet-induced thermogenesis after ingestion of test foods containing MCT and long-chain triacylglycerols (LCT), using a double-blind, crossover design. Eight male and eight female subjects participated in study 1 and study 2, respectively. In both studies, the LCT was a blend of rapeseed oil and soybean oil. In study 1, the liquid meals contained 10 g MCT (10M), a mixture of 5 g MCT and 5 g LCT (5M5L), and 10 g LCT (10L). In study 2, the subjects were given a meal (sandwich and clear soup) with the mayonnaise or margarine containing 5 g of MCT or LCT. Postprandial energy expenditure was measured by indirect calorimetry before and during the 6 h after ingestion of the test meals. Diet-induced thermogenesis was significantly greater after 5M5L and 10M Ingestion as compared to 10L ingestion. Ingestion of the mayonnaise or margarine containing 5 g MCT caused significantly larger diet-induced thermogenesis as compared to that of LCT. These results suggest that, in healthy humans, the intake of 5-10 g of MCT causes larger diet-induced thermogenesis than that of LCT, irrespective of the form of meal containing the MCT.

7 CFR 251.3 - Definitions.

Code of Federal Regulations, 2010 CFR

2010-01-01

... following categories: (i) Emergency feeding organizations (including food banks, food pantries and soup... of food or edible commodities, or the products of food or edible commodities, to food pantries, soup... into an agreement with the United States Department of Agriculture under § 251.2(c). (j) Soup kitchen...

Moose soup shigellosis in Alaska.

PubMed Central

Gessner, B D; Beller, M

1994-01-01

Following a community gathering held in early September 1991, an outbreak of gastroenteritis occurred in Galena, Alaska. We conducted an epidemiologic investigation to determine the cause of the outbreak. A case of gastroenteritis was defined as diarrhea or at least 2 other symptoms of gastrointestinal illness occurring in a Galena resident within a week of the gathering. Control subjects included asymptomatic residents who either resided with an affected person or were contacted by us during a telephone survey. Of 25 case-patients, 23 had attended the gathering compared with 33 of 58 controls. Among persons who attended the gathering and from whom we obtained a food consumption history, 17 of 19 case-patients and 11 of 22 controls ate moose soup. No other foods served at the gathering were associated with illness. Ten case-patients had culture-confirmed Shigella sonnei. Many pots of moose soup were served each day, and persons attended the gathering and ate moose soup on more than 1 day. Moose soup was prepared in private homes, allowed to cool, and usually served the same day. We identified 5 women who had prepared soup for the gathering and in whose homes at least 1 person had a gastrointestinal illness occur at the time of or shortly before soup preparation. This investigation suggests that eating contaminated moose soup at a community gathering led to an outbreak of shigellosis and highlights the risk of eating improperly prepared or stored foods at public gatherings. PMID:8048226

In Vitro Assessment of Cadmium Bioavailability in Chinese Cabbage Grown on Different Soils and Its Toxic Effects on Human Health

PubMed Central

Rafiq, Muhammad Tariq; He, Zhenli; Sun, Kewang; Xiaoe, Yang

2015-01-01

The minimum concentration of cadmium (Cd), by Chinese cabbage grown on Cd contaminated soils that can initiate toxicity in human liver cells using in vitro digestion coupled with Caco-2/HL-7702 cell models was studied. Cadmium bioaccessibility in the gastric phase for yellow soil (YS) cabbage (40.84%) and calcareous soil (CS) cabbage (21.54%) was significantly higher than small intestinal phase with the corresponding values of 21.2% and 11.11%, respectively. Cadmium bioavailability was higher in YS cabbage (5.27%–14.66%) than in CS cabbage (1.12%–9.64%). Cadmium concentrations (>0.74 μg) transported from YS and CS cabbage were able to induce oxidative (MDA, H2O2) stress by inhibiting antioxidant (SOD, GPx) enzyme activities in human liver cells (HL-7702). Additionally the study revealed that the ingestion of Cd contaminated Chinese cabbage grown in acidic soil (yellow soil) weakened the antioxidant defense system under all levels of contamination (2, 6, and 9 mg·kg−1) which ultimately escalated the oxidative stress in liver cells; however, in case of CS cabbage, a marked oxidative stress was observed only at 9 mg kg−1 Cd level of soil. Therefore, it is necessary to monitor Cd concentrations in leafy vegetables grown on acidic soils to minimize human health risk. PMID:26167479

A magical biological insecticide extracted from seeds of Millettia pachyarpa to kill cabbage aphids

NASA Astrophysics Data System (ADS)

Lin, Tianxing; Gong, Mingfu; Guan, Qinlan

2018-04-01

Millettia pachycarpa Benth is a perennial climbing shrub belonging to the genus Millettia, as it is widely used in traditional practices like agricultural pesticides, blood tonics, fish poison, and treatments for cancer and infertility. The crude extract of the seeds of M. pachycarpa had insecticidal activity on cabbage aphids. The conventional extract approach with three kinds of organic solvents: methanol, ethanol, and acetone was used for extracting of crude extract of seeds of M. pachycarpa. The leaf immersion method in a petri dish was used to measure contact activity on cabbage aphids. The field measurement method in a cabbage field was used to measure the control effect. The result indicated that the average mortality rate of cabbage aphids reached 91.3 percent under the action of crude extract of the seeds of M. pachycarpa, indicating that contacting activity against cabbage aphid was strong. After the crude extract was sprayed for 2 days, the proofread control effect of 1000 μg / mL ethanol crude extract against cabbage aphid was 85.0 percent. After 7 days of spraying, this number increased to 92.2 percent. The study concluded that crude extract of the seeds of M. pachyarpa extracted with methanol, ethanol, acetone had demonstrable contact activity against cabbage aphid and 1000 μg / mL ethanol crude extract had significant control effect against the larvae of cabbage aphid.

Comparative persistence of thiacloprid in Bt-transgenic cabbage (Brassica oleracea cv. capitata) vis-à-vis non-transgenic crop and its decontamination.

PubMed

Dutta, Debashis; Niwas, Ram; Gopal, Madhuban

2012-11-01

Thiacloprid is a systemic neonicotinoid. The study hypothesized that difference may be seen in the rate of dissipation of thiacloprid when applied on non-transgenic and transgenic cabbage. Thiacloprid was estimated by HPLC. Half life of thiacloprid in transgenic as well as in normal cabbage ranged between 12.3-13.1 days in two doses of application. Under field condition, after 15 days, 59.2% and 54.3% dissipation was recorded at lower and higher rates of application in transgenic cabbage, where as the insecticide dissipated 57.5% and 59.1% for single dose and double dose application, respectively in non-transgenic cabbage. The study establishes that there is no significant difference in dissipation of a systemic pesticide in transgenic versus non-transgenic cabbage. Decontamination of thiacloprid contaminated cabbage was carried out by different chemical treatments. The application of 0.5% NaHCO(3) (an edible alkali) may be recommended for decontamination. Thiacloprid residues in the day-3 field samples of cabbage could be reduced below Japanese MRL (1.0 mg kg(-1)) by treating with 0.5% NaHCO(3) solution for 1 h.

Fructan Prebiotics Derived from Inulin

NASA Astrophysics Data System (ADS)

Bosscher, Douwina

Inulin, as well as the shorter form oligofructose, is a nondigestible carbohydrate (fructan) that has been part of the daily food of mankind for centuries. Inulin-type fructans naturally occur in many edible plants as storage carbohydrates. They are present in leek, onion, garlic, wheat, chicory, artichoke, and banana. It is estimated that an average North American consumes about 1-4 g/day of inulin or oligofructose. In Western Europe, the average intake varies between 3 and 10 g/day. Occasionally, people can have higher intakes, e.g., after consuming a bowl of French onion soup, salsify dish, etc., and intakes can then exceed easily 10 g. This illustrates that via the normal diet some, and at certain times, all populations consume relatively high quantities of inulin-type fructans. It also follows that wheat, onion, and banana, and to a lesser extend garlic are the most important sources of inulin-type fructans in the diet. Although inulin-type fructans are nutritive substances and part of our daily diet, these compounds are currently not taken up in food composition tables.

Consumption of a diet rich in Brassica vegetables is associated with a reduced abundance of sulphate‐reducing bacteria: A randomised crossover study

PubMed Central

Kellingray, Lee; Tapp, Henri S.; Saha, Shikha; Doleman, Joanne F.; Narbad, Arjan

2017-01-01

Scope We examined whether a Brassica‐rich diet was associated with an increase in the relative abundance of intestinal lactobacilli and sulphate‐reducing bacteria (SRB), or alteration to the composition of the gut microbiota, in healthy adults. Methods and results A randomised crossover study was performed with ten healthy adults who were fed a high‐ and a low‐Brassica diet for 2‐wk periods, with a 2‐wk washout phase separating the diets. The high‐Brassica diet consisted of six 84 g portions of broccoli, six 84 g portions of cauliflower and six 300 g portions of a broccoli and sweet potato soup. The low‐Brassica diet consisted of one 84 g portion of broccoli and one 84 g portion of cauliflower. Faecal microbiota composition was measured in samples collected following 2‐wk Brassica‐free periods (consumption of all Brassica prohibited), and after each diet, whereby the only Brassica consumed was that supplied by the study team. No significant changes to the relative abundance of lactobacilli were observed (p = 0.8019). The increased consumption of Brassica was associated with a reduction in the relative abundance of SRB (p = 0.0215), and members of the Rikenellaceae, Ruminococcaceae, Mogibacteriaceae, Clostridium and unclassified Clostridiales (p < 0.01). Conclusion The increased consumption of Brassica vegetables was linked to a reduced relative abundance of SRB, and therefore may be potentially beneficial to gastrointestinal health. PMID:28296348

In the Soup: An Integrative Unit. Part 1.

ERIC Educational Resources Information Center

Atwood, Virginia A.; And Others

1989-01-01

Maintains that young children view the world holistically, and thus the social studies curriculum should emphasize the concept of integration. Provides two sample lessons on soup in which students explore geographic concepts, history, economics, and the sociology of soup consumption and production. Includes teaching strategies and learning goals.…

Veggie Project - Harvesting Chinese Cabbage aboard the ISS

NASA Image and Video Library

2017-02-17

At Kennedy Space Center in Florida, Veggie Project Manager Nicole Dufour instructs astronaut Peggy Whitson during the harvest of Chinese cabbage aboard the International Space Station. While the space station crew will get to eat some of the Chinese cabbage, the rest is being saved for scientific study back at Kennedy Space Center. This is the fifth crop grown aboard the station, and the first Chinese cabbage.

Yield, quality, and concentration of seven heavy metals in cabbage and broccoli grown in sewage sludge and chicken manure amended soil.

PubMed

Antonious, George F; Kochhar, Tejinder S; Coolong, Timothy

2012-01-01

The mobility of heavy metals from soil into the food chain and their subsequent bioaccumulation has increased the attention they receive as major environmental pollutants. The objectives of this investigation were to: i) study the impact of mixing native agricultural soil with municipal sewage sludge (SS) or chicken manure (CM) on yield and quality of cabbage and broccoli, ii) quantify the concentration of seven heavy metals (Cd, Cr, Mo, Cu, Zn, Pb, and Ni) in soil amended with SS or CM, and iii) determine bioavailability of heavy metals to cabbage leaves and broccoli heads at harvest. Analysis of the two soil amendments used in this investigation indicated that Cr, Ni, Cu, Zn, Mo, Cd, Pb, and organic matter content were significantly greater (P < 0.05) in premixed sewage sludge than premixed chicken manure. Total cabbage and broccoli yields obtained from SS and CM mixed soil were both greater than those obtained from no-mulch (bare) soil. Concentration of Ni in cabbage leaves of plants grown in soil amended with CM was low compared to plants grown in no-mulch soil. No significant differences were found in Cd and Pb accumulation between cabbage and broccoli. Concentrations of Ni, Cu, Zn, and Mo were greater in broccoli than cabbage. Total metals and plant available metals were also determined in the native and amended soils. Results indicated that the concentration of heavy metals in soils did not necessary reflect metals available to plants. Regardless of soil amendments, the overall bioaccumulation factor (BAF) of seven heavy metals in cabbage leaves and broccoli heads revealed that cabbage and broccoli were poor accumulators of Cr, Ni, Cu, Cd, and Pb (BAF <1), while BAF values were >1 for Zn and Mo. Elevated Ni and Mo bioaccumulation factor (BAF >1) of cabbage grown in chicken manure mixed soil is a characteristic that would be less favorable when cabbage is grown on sites having high concentrations of these two metals.

Dietary composition and nutrient content of the New Nordic Diet.

PubMed

Mithril, Charlotte; Dragsted, Lars Ove; Meyer, Claus; Tetens, Inge; Biltoft-Jensen, Anja; Astrup, Arne

2013-05-01

To describe the dietary composition of the New Nordic Diet (NND) and to compare it with the Nordic Nutrition Recommendations (NNR)/Danish Food-based Dietary Guidelines (DFDG) and with the average Danish diet. Dietary components with clear health-promoting properties included in the DFDG were included in the NND in amounts at least equivalent to those prescribed by the DFDG. The quantities of the other dietary components in the NND were based on scientific arguments for their potential health-promoting properties together with considerations of acceptability, toxicological concerns, availability and the environment. Calculations were conducted for quantifying the dietary and nutrient composition of the NND. Denmark. None. The NND is characterized by a high content of fruits and vegetables (especially berries, cabbages, root vegetables and legumes), fresh herbs, potatoes, plants and mushrooms from the wild countryside, whole grains, nuts, fish and shellfish, seaweed, free-range livestock (including pigs and poultry) and game. Overall, the average daily intakes of macro- and micronutrients in the NND meet the NNR with small adjustments based on evidence of their health-promoting properties. The NND is a prototype regional diet that takes palatability, health, food culture and the environment into consideration. Regionally appropriate healthy diets could be created on similar principles anywhere in the world.

Decontamination of chlorantraniliprole residues on cabbage and cauliflower through household processing methods.

PubMed

Kar, Abhijit; Mandal, Kousik; Singh, Balwinder

2012-04-01

A supervised field trial was conducted to study the residues of chlorantraniliprole on cabbage and cauliflower. Three applications of chlorantraniliprole at 10 days interval were made @ 9.25 and 18.50 g a.i. ha(-1). The samples of marketable size heads and curds of cabbage and cauliflower were collected at 0 and 1 day after the last application. QuEChERS sample preparation was used for the determination of chlorantraniliprole residues on cabbage heads and cauliflower curds. The residues of chlorantraniliprole were quantified by high performance liquid chromatography (HPLC) with photo diode array (PDA) detector and confirmed by high performance thin layer chromatography (HPTLC). Washing of cabbage and cauliflower with tap water removed about 17%-40% of chlorantraniliprole residues. However, boiling removed 100% of chlorantraniliprole residues on cabbage and cauliflower in both the cases.

In the Soup: Integrating and Correlating Social Studies with Other Curriculum Areas: Part Two.

ERIC Educational Resources Information Center

Atwood, Virginia A.; And Others

1989-01-01

Demonstrates a thematic approach, using soup as the theme, to integrate and correlate elementary social studies with other subject areas. Outlines four soup activities, presenting goals, materials, strategies, and extensions of each. Stresses how integrated curricula effectively develops skills such as observing, inferring, serial ordering, and…

Exploring Weighty Matters with "Cucumber Soup": An Interdisciplinary Approach

ERIC Educational Resources Information Center

Columba, Lynn

2007-01-01

Children's literature can play a significant role in integrating math and science concepts into real-world applications. One particularly delightful selection is "Cucumber Soup" (Krudwig, 1998). This book can create a context--making cucumber soup--for weighing and for a real-life on adding fractions. This kind of learning context takes children…

Primordial Evolution in the Finitary Process Soup

NASA Astrophysics Data System (ADS)

Görnerup, Olof; Crutchfield, James P.

A general and basic model of primordial evolution—a soup of reacting finitary and discrete processes—is employed to identify and analyze fundamental mechanisms that generate and maintain complex structures in prebiotic systems. The processes—ɛ-machines as defined in computational mechanics—and their interaction networks both provide well defined notions of structure. This enables us to quantitatively demonstrate hierarchical self-organization in the soup in terms of complexity. We found that replicating processes evolve the strategy of successively building higher levels of organization by autocatalysis. Moreover, this is facilitated by local components that have low structural complexity, but high generality. In effect, the finitary process soup spontaneously evolves a selection pressure that favors such components. In light of the finitary process soup's generality, these results suggest a fundamental law of hierarchical systems: global complexity requires local simplicity.

Cancer and its prevention by some horticultural and field crops in Turkey.

PubMed

Akcicek, Eren; Otles, Semih; Esiyok, Dursun

2005-01-01

Diet is considered to play an important role in the etiology of carcinogenesis, and almost 30 % of cancer development is known to have a dietary background. Many diets appear to contain groups of food components that can prevent, slow down, or even reverse carcinogenesis. In the present commentary, discussion is focused on the following crops: almonds, apricots, plums, peaches and nectarines, cherries, pears, figs, chestnuts, hazelnuts, pistachios, walnuts, grapes, strawberries, avocados, bananas, olives, lemons and limes, oranges (tangerines, mandarins, clemetines, satsuma), grapefruit and pomelons, artichokes, potatoes, green beans, carrots, cabbages, melons, watermelons, pumpkins, cucumbers, garlic, cauliflower, peppers, eggplants, tomatoes, onions, dry bean, soybeans, maize, barley, wheat, rye, and lentils. According to results some of epidemiology, numbers of horticultural and field crops of Turkey are likely to be associated with reduced risk of different cancers. Associations with protection in individual cases are here reviewed.

Writing and Retelling Multiple Ethnographic Tales of a Soup Kitchen for the Homeless.

ERIC Educational Resources Information Center

Miller, Dana L.; Creswell, John W.; Olander, Lisa

An ethnographic study narrated three tales about a soup kitchen for the homeless and the near-homeless. To provide a cultural, ethnographic analysis, and share fieldwork experiences the study began with realist and confessional tales. These two tales emerged from the initial writing and presenting of the soup kitchen ethnography to qualitative…

40 CFR 180.533 - Esfenvalerate; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

..., sugar, tops 5.0 Blueberry 1.0 Broccoli 1.0 Cabbage, except Chinese cabbage 3.0 Caneberry subgroup 13A 1...)benzeneacetate, in or on food commodities as follows: Commodity Parts per million Cabbage, chinese, bok choy 1.0...

Acute fluid ingestion in the treatment of orthostatic intolerance - important implications for daily practice.

PubMed

Z'Graggen, W J; Hess, C W; Humm, A M

2010-11-01

Rapid water ingestion improves orthostatic intolerance (OI) in multiple system atrophy (MSA) and postural tachycardia syndrome (PoTS). We compared haemodynamic changes after water and clear soup intake, the latter being a common treatment strategy for OI in daily practice. Seven MSA and seven PoTS patients underwent head-up tilt (HUT) without fluid intake and 30 min after drinking 450 ml of water and clear soup, respectively. All patients suffered from moderate to severe OI because of neurogenic orthostatic hypotension (OH) and excessive orthostatic heart rate (HR) increase, respectively. Beat-to-beat cardiovascular indices were measured non-invasively. In MSA, HUT had to be terminated prematurely in 2/7 patients after water, but in 6/7 after clear soup. At 3 min of HUT, there was an increase in blood pressure of 15.7(8.2)/8.3(2.3) mmHg after water, but a decrease of 11.6(18.9)/8.1(9.2) mmHg after clear soup (P < 0.05). In PoTS, HUT could always be completed for 10 min, but OI subjectively improved after both water and clear soup. The attenuation of excessive orthostatic HR increase did not differ significantly after water and clear soup drinking. In MSA, clear soup cannot substitute water for eliciting a pressor effect, but even worsens OI after rapid ingestion. In PoTS, acute water and clear soup intake both result in improvement of OI. These findings cannot solely be explained by difference in osmolarity but may reflect some degree of superimposed postprandial hypotension in widespread autonomic failure in MSA compared to the mild and limited autonomic dysfunction in PoTS. © 2010 The Author(s). Journal compilation © 2010 EFNS.

Supradural inflammatory soup in awake and freely moving rats induces facial allodynia that is blocked by putative immune modulators.

PubMed

Wieseler, Julie; Ellis, Amanda; McFadden, Andrew; Stone, Kendra; Brown, Kimberley; Cady, Sara; Bastos, Leandro F; Sprunger, David; Rezvani, Niloofar; Johnson, Kirk; Rice, Kenner C; Maier, Steven F; Watkins, Linda R

2017-06-01

Facial allodynia is a migraine symptom that is generally considered to represent a pivotal point in migraine progression. Treatment before development of facial allodynia tends to be more successful than treatment afterwards. As such, understanding the underlying mechanisms of facial allodynia may lead to a better understanding of the mechanisms underlying migraine. Migraine facial allodynia is modeled by applying inflammatory soup (histamine, bradykinin, serotonin, prostaglandin E2) over the dura. Whether glial and/or immune activation contributes to such pain is unknown. Here we tested if trigeminal nucleus caudalis (Sp5C) glial and/or immune cells are activated following supradural inflammatory soup, and if putative glial/immune inhibitors suppress the consequent facial allodynia. Inflammatory soup was administered via bilateral indwelling supradural catheters in freely moving rats, inducing robust and reliable facial allodynia. Gene expression for microglial/macrophage activation markers, interleukin-1β, and tumor necrosis factor-α increased following inflammatory soup along with robust expression of facial allodynia. This provided the basis for pursuing studies of the behavioral effects of 3 diverse immunomodulatory drugs on facial allodynia. Pretreatment with either of two compounds broadly used as putative glial/immune inhibitors (minocycline, ibudilast) prevented the development of facial allodynia, as did treatment after supradural inflammatory soup but prior to the expression of facial allodynia. Lastly, the toll-like receptor 4 (TLR4) antagonist (+)-naltrexone likewise blocked development of facial allodynia after supradural inflammatory soup. Taken together, these exploratory data support that activated glia and/or immune cells may drive the development of facial allodynia in response to supradural inflammatory soup in unanesthetized male rats. Copyright © 2017 Elsevier B.V. All rights reserved.

Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom-moringa-supplemented healthy soup.

PubMed

Mohajan, Suman; Orchy, Tania N; Farzana, Tasnim

2018-05-01

The research study was conducted to evaluate the effect of soy flour on functional, nutritional, and sensory properties of mushroom-moringa-supplemented soup which could be used as a protein-supplemented ready-to-eat food. In this study, corn flour was supplemented with soy flour at different levels such as 20% (T4), 15% (T3), 10% (T2), and 5% (T1), and without soy flour was kept as control (T0). Fixed amount of mushroom and moringa leaf powder was added in all soup powders. Soup powders were analyzed for functional, nutritional, and sensory parameters. Bulk density (0.82-0.74 g/ml), dispersibility (82.1%-75.9%), pH (6.17-6.13), swelling capacity (3.98-3.65 ml/g), and viscosity were decreased, while water absorption capacity (70%-94%) was increased with increasing of soy flour percentages. Protein content of all the treatment groups increased from 10.66% to 19.97% along with a significant increased in fat (1.43%-6.97%), fiber (1.10%-2.30%), ash (15.77%-16.40%), and energy value (328.38-353.21 kcal/100 g) while decreased in moisture and carbohydrate content. On sensory evaluation, soup powders with 10% (T2) level of soy flour incorporation had highest scores for all the sensory attributes evaluated. Based on these results, it can be concluded that soy flour has effect on functional, nutritional, and sensory properties of soup powders and 10% supplementation of soy flour is suitable for ready-to-eat soup formulation. Besides these, use of mushroom and moringa leaf may also increase its nutritional value. Soup developed in this way may be sufficient to meet day-to-day nutritional requirements as a supplement.

Methylmercury in dried shark fins and shark fin soup from American restaurants.

PubMed

Nalluri, Deepthi; Baumann, Zofia; Abercrombie, Debra L; Chapman, Demian D; Hammerschmidt, Chad R; Fisher, Nicholas S

2014-10-15

Consumption of meat from large predatory sharks exposes human consumers to high levels of toxic monomethylmercury (MMHg). There also have been claims that shark fins, and hence the Asian delicacy shark fin soup, contain harmful levels of neurotoxic chemicals in combination with MMHg, although concentrations of MMHg in shark fins are unknown. We measured MMHg in dried, unprocessed fins (n=50) of 13 shark species that occur in the international trade of dried shark fins as well as 50 samples of shark fin soup prepared by restaurants from around the United States. Concentrations of MMHg in fins ranged from 9 to 1720 ng/g dry wt. MMHg in shark fin soup ranged from <0.01 to 34 ng/mL, with MMHg averaging 62 ± 7% of total Hg. The highest concentrations of MMHg and total Hg were observed in both fins and soup from large, high trophic level sharks such as hammerheads (Sphyrna spp.). Consumption of a 240 mL bowl of shark fin soup containing the average concentration of MMHg (4.6 ng/mL) would result in a dose of 1.1 μg MMHg, which is 16% of the U.S. EPA's reference dose (0.1 μg MMHg per 1 kg per day in adults) of 7.4 μg per day for a 74 kg person. If consumed, the soup containing the highest measured MMHg concentration would exceed the reference dose by 17%. While shark fin soup represents a potentially important source of MMHg to human consumers, other seafood products, particularly the flesh of apex marine predators, contain much higher MMHg concentrations and can result in substantially greater exposures of this contaminant for people. Copyright © 2014 Elsevier B.V. All rights reserved.

A comparison of plasma and prostate lycopene in response to typical servings of tomato soup, sauce or juice in men before prostatectomy.

PubMed

Grainger, Elizabeth M; Hadley, Craig W; Moran, Nancy E; Riedl, Kenneth M; Gong, Michael C; Pohar, Kamal; Schwartz, Steven J; Clinton, Steven K

2015-08-28

Tomato product consumption and estimated lycopene intake are hypothesised to reduce the risk of prostate cancer. To define the impact of typical servings of commercially available tomato products on resultant plasma and prostate lycopene concentrations, men scheduled to undergo prostatectomy (n 33) were randomised either to a lycopene-restricted control group ( < 5 mg lycopene/d) or to a tomato soup (2-2¾ cups prepared/d), tomato sauce (142-198 g/d or 5-7 ounces/d) or vegetable juice (325-488 ml/d or 11-16·5 fluid ounces/d) intervention providing 25-35 mg lycopene/d. Plasma and prostate carotenoid concentrations were measured by HPLC. Tomato soup, sauce and juice consumption significantly increased plasma lycopene concentration from 0·68 (sem 0·1) to 1·13 (sem 0·09) μmol/l (66 %), 0·48 (sem 0·09) to 0·82 (sem 0·12) μmol/l (71 %) and 0·49 (sem 0·12) to 0·78 (sem 0·1) μmol/l (59 %), respectively, while the controls consuming the lycopene-restricted diet showed a decline in plasma lycopene concentration from 0·55 (sem 0·60) to 0·42 (sem 0·07) μmol/l ( - 24 %). The end-of-study prostate lycopene concentration was 0·16 (sem 0·02) nmol/g in the controls, but was 3·5-, 3·6- and 2·2-fold higher in tomato soup (P= 0·001), sauce (P= 0·001) and juice (P= 0·165) consumers, respectively. Prostate lycopene concentration was moderately correlated with post-intervention plasma lycopene concentrations (r 0·60, P =0·001), indicating that additional factors have an impact on tissue concentrations. While the primary geometric lycopene isomer in tomato products was all-trans (80-90 %), plasma and prostate isomers were 47 and 80 % cis, respectively, demonstrating a shift towards cis accumulation. Consumption of typical servings of processed tomato products results in differing plasma and prostate lycopene concentrations. Factors including meal composition and genetics deserve further evaluation to determine their impacts on lycopene absorption and biodistribution.

Genome-wide analysis of the SBP-box gene family in Chinese cabbage (Brassica rapa subsp. pekinensis).

PubMed

Tan, Hua-Wei; Song, Xiao-Ming; Duan, Wei-Ke; Wang, Yan; Hou, Xi-Lin

2015-11-01

The SQUAMOSA PROMOTER BINDING PROTEIN (SBP)-box gene family contains highly conserved plant-specific transcription factors that play an important role in plant development, especially in flowering. Chinese cabbage (Brassica rapa subsp. pekinensis) is a leafy vegetable grown worldwide and is used as a model crop for research in genome duplication. The present study aimed to characterize the SBP-box transcription factor genes in Chinese cabbage. Twenty-nine SBP-box genes were identified in the Chinese cabbage genome and classified into six groups. We identified 23 orthologous and 5 co-orthologous SBP-box gene pairs between Chinese cabbage and Arabidopsis. An interaction network among these genes was constructed. Sixteen SBP-box genes were expressed more abundantly in flowers than in other tissues, suggesting their involvement in flowering. We show that the MiR156/157 family members may regulate the coding regions or 3'-UTR regions of Chinese cabbage SBP-box genes. As SBP-box genes were found to potentially participate in some plant development pathways, quantitative real-time PCR analysis was performed and showed that Chinese cabbage SBP-box genes were also sensitive to the exogenous hormones methyl jasmonic acid and salicylic acid. The SBP-box genes have undergone gene duplication and loss, evolving a more refined regulation for diverse stimulation in plant tissues. Our comprehensive genome-wide analysis provides insights into the SBP-box gene family of Chinese cabbage.

Inactivation of Escherichia coli inoculated onto fresh-cut chopped cabbage using electron-beam processing.

PubMed

Grasso, Elizabeth M; Uribe-Rendon, Roberto M; Lee, Ken

2011-01-01

During the past decade there were more than 50 reported outbreaks involving leafy green vegetables contaminated with foodborne pathogens. Leafy greens, including cabbage, are fresh foods rarely heated before consumption, which enables foodborne illness. The need for improved safety of fresh food drives the demand for nonthermal food processes to decrease the risk of pathogens while maintaining fresh quality. This study examines the efficacy of electron-beam (e-beam) irradiation in decreasing indigenous microflora on fresh-cut cabbage and determines the optimal dosage to pasteurize fresh-cut cabbage inoculated with Escherichia coli K-12. Fresh-cut cabbage (100 g) was inoculated with ∼8 log E. coli K-12 and e-beam irradiated at doses of 0, 1.0, 2.3, or 4.0 kGy. At 2.3 kGy there was <1.0 log indigenous microflora remaining, indicating greater than a 4.0-log reduction by e-beam. At a 4.0-kGy dose there was >7-log reduction of E. coli K-12 in the fresh-cut cabbage. The D(10)-value for E. coli K-12 in fresh-cut cabbage was 0.564 kGy. E-beam irradiation is thus a viable nonthermal treatment that extends the shelf life and increases the safety of fresh cabbage by reducing or eliminating indigenous microflora and unwanted pathogens.

No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss.

PubMed

Essed, Natasja H; Kleikers, Suzanne; van Staveren, Wija A; Kok, Frans J; de Graaf, Cees

2009-01-01

Mono-sodium glutamate (MSG) and/or flavors may improve palatability and intake in elderly people. Whether this improvement is related to a decline in chemosensory sensitivity is unclear. We examined the effect of flavor-enhanced tomato soup (1,200 mg/l MSG (0.12% MSG) + 3 g/l celery powder) versus non-enhanced soup on intake and liking in 120 older adults (72+/-6 years). Olfactory and gustatory performance was measured. For the whole group, no difference in intake (198 g vs. 203 g) (P =0.97), liking (6.6 vs. 6.7) (P =0.99) and strength (7.2 vs. 7.2) (P =0.76) between the soups was found. Intake (P =0.52), liking (P =0.90) and strength (P =1.00) between the soups were not different within the low olfactory/low gustatory group. Intake and liking of the flavor-enhanced soup was not increased within elderly with low chemosensory sensitivity. Enhancing flavors to increase intake and liking may not be a uniform approach due to the heterogeneity in chemosensory losses among elderly people.

Physiological and Transcriptomic Responses of Chinese Cabbage (Brassica rapa L. ssp. Pekinensis) to Salt Stress

PubMed Central

Gao, Jianwei

2017-01-01

Salt stress is one of the major abiotic stresses that severely impact plant growth and development. In this study, we investigated the physiological and transcriptomic responses of Chinese cabbage “Qingmaye” to salt stress, a main variety in North China. Our results showed that the growth and photosynthesis of Chinese cabbage were significantly inhibited by salt treatment. However, as a glycophyte, Chinese cabbage could cope with high salinity; it could complete an entire life cycle at 100 mM NaCl. The high salt tolerance of Chinese cabbage was achieved by accumulating osmoprotectants and by maintaining higher activity of antioxidant enzymes. Transcriptomic responses were analyzed using the digital gene expression profiling (DGE) technique after 12 h of treatment by 200 mM NaCl. A total of 1235 differentially expressed genes (DEGs) including 740 up- and 495 down-regulated genes were identified. Functional annotation analyses showed that the DEGs were related to signal transduction, osmolyte synthesis, transcription factors, and antioxidant proteins. Taken together, this study contributes to our understanding of the mechanism of salt tolerance in Chinese cabbage and provides valuable information for further improvement of salt tolerance in Chinese cabbage breeding programs. PMID:28895882

Quantification of glucosinolates, anthocyanins, free amino acids, and vitamin C in inbred lines of cabbage (Brassica oleracea L.).

PubMed

Park, Suhyoung; Valan Arasu, Mariadhas; Lee, Min-Ki; Chun, Jin-Hyuk; Seo, Jeong Min; Lee, Sang-Won; Al-Dhabi, Naif Abdullah; Kim, Sun-Ju

2014-02-15

We profiled and quantified glucosinolates (GSLs), anthocyanins, free amino acids, and vitamin C metabolites in forty-five lines of green and red cabbages. Analysis of these distinct cabbages revealed the presence of 11 GSLs, 13 anthocyanins, 22 free amino acids, and vitamin C. GSL contents were varied amongst the different lines of cabbage. The total GSL content was mean 10.6 μmol/g DW, and sinigrin was the predominant GSL accounted mean 4.0 μmol/g DW (37.7% of the total) followed by glucoraphanin (1.9) and glucobrassicin (2.4). Amongst the 13 anthocyanins, cyanidin 3-(sinapoyl) diglucoside-5-glucoside levels were the highest. The amounts of total free amino acids in green cabbage lines ranged 365.9 mg/100g fresh weight (FW) to 1089.1mg/100g FW. Vitamin C levels were much higher in red cabbage line (129.9 mg/100g FW). Thus, the amounts of GSLs, anthocyanins, free amino acids, and vitamin C varied widely, and the variations in these compounds between the lines of cabbage were significant. Copyright © 2013 Elsevier Ltd. All rights reserved.

Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks.

PubMed

Crassina, K; Sudha, M L

2015-09-01

Wheat flour was replaced with mango ginger powder (MGP) at 0, 5, 10 and 15 %. Influence of MGP on rheological and baking characteristics was studied. Farinograph was used to study the mixing profile of wheat flour-MGP blend. Pasting profile of the blends namely gelatinization and retrogradation were carried out using micro-visco-amylograph. Test baking was done to obtain the optimum level of replacement and processing conditions. Sensory attributes consisting texture, taste, overall quality and breaking strength were assessed. Nutritional characterization of the soup sticks in terms of protein and starch in vitro digestibility, dietary fiber, minerals, polyphenols and antioxidant activity were determined using standard methods. With the increasing levels of MGP from 0 to 15 %, the farinograph water absorption increased from 60 to 66.7 %. A marginal increase in the gelatinization temperature from 65.4 to 66.2 °C was observed. Retrogradation of gelatinized starch granules decreased with the addition of MGP. The results indicated that the soup stick with 10 % MG had acceptable sensory attributes. The soup stick showed further improvement in terms of texture and breaking strength with the addition of gluten powder, potassium bromate and glycerol monostearate. The total dietary fiber and antioxidant activity of the soup sticks having 10 % MGP increased from 3.31 to 8.64 % and 26.83 to 48.06 % respectively as compared to the control soup sticks. MGP in soup sticks improved the nutritional profile.

Consumption of a diet rich in Brassica vegetables is associated with a reduced abundance of sulphate-reducing bacteria: A randomised crossover study.

PubMed

Kellingray, Lee; Tapp, Henri S; Saha, Shikha; Doleman, Joanne F; Narbad, Arjan; Mithen, Richard F

2017-09-01

We examined whether a Brassica-rich diet was associated with an increase in the relative abundance of intestinal lactobacilli and sulphate-reducing bacteria (SRB), or alteration to the composition of the gut microbiota, in healthy adults. A randomised crossover study was performed with ten healthy adults who were fed a high- and a low-Brassica diet for 2-wk periods, with a 2-wk washout phase separating the diets. The high-Brassica diet consisted of six 84 g portions of broccoli, six 84 g portions of cauliflower and six 300 g portions of a broccoli and sweet potato soup. The low-Brassica diet consisted of one 84 g portion of broccoli and one 84 g portion of cauliflower. Faecal microbiota composition was measured in samples collected following 2-wk Brassica-free periods (consumption of all Brassica prohibited), and after each diet, whereby the only Brassica consumed was that supplied by the study team. No significant changes to the relative abundance of lactobacilli were observed (p = 0.8019). The increased consumption of Brassica was associated with a reduction in the relative abundance of SRB (p = 0.0215), and members of the Rikenellaceae, Ruminococcaceae, Mogibacteriaceae, Clostridium and unclassified Clostridiales (p < 0.01). The increased consumption of Brassica vegetables was linked to a reduced relative abundance of SRB, and therefore may be potentially beneficial to gastrointestinal health. © 2017 The Authors. Molecular Nutrition & Food Research published by WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Determination of Sodium, Potassium, Magnesium, and Calcium Minerals Level in Fresh and Boiled Broccoli and Cauliflower by Atomic Absorption Spectrometry

NASA Astrophysics Data System (ADS)

Nerdy

2018-01-01

Vegetables from the cabbage family vegetables consumed by many people, which is known healthful, by eaten raw, boiled, or cooked (stir fry or soup). Vegetables like broccoli and cauliflower contain vitamins, minerals, and fiber. This study aims to determine the decrease percentage of sodium, potassium, magnesium, and calcium minerals level caused by boiled broccoli and cauliflower by atomic absorption spectrometry. Boiled broccoli and cauliflower prepared by given boiled treatment in boiling water for 3 minutes. Fresh and boiled broccoli and cauliflower carried out dry destruction, followed by quantitative analysis of sodium, potassium, magnesium, and calcium minerals respectively at a wavelength of 589.0 nm; 766.5 nm; 285.2 nm; and 422.7 nm, using atomic absorption spectrometry methods. After the determination of the sodium, potassium, magnesium, and calcium minerals level followed by validation of analytical methods with accuracy, precision, linearity, range, limit of detection (LOD), and limit of quantitation (LOQ) parameters. Research results show a decrease in the sodium, potassium, magnesium, and calcium minerals level in boiled broccoli and cauliflower compared with fresh broccoli and cauliflower. Validation of analytical methods gives results that spectrometry methods used for determining sodium, potassium, magnesium, and calcium minerals level are valid. It concluded that the boiled gives the effect of decreasing the minerals level significantly in broccoli and cauliflower.

The Genetics of Brassica oleracea

USDA-ARS?s Scientific Manuscript database

B. oleracea crops encompass a family of vegetables that are among the most important in the world. The most commonly grown vegetables in this family include common cabbage, cauliflower, and broccoli. Cabbage is the most widely produced of the three, cauliflower is less than cabbage, and broccoli i...

Armed Forces Food Preferences

DTIC Science & Technology

1974-12-01

Breakfast Cereals 11 Griddle Cakes 12 Eggs 13 Breakfast Meats Arm®d Forces High Preference and Low Preference Foods HIGH Tom. Veg. Noodle Soup...Tomato Soup Chicken Noodle Soup Orange Juice Grape Juice Lemonade Iced Tea Milk Ice Cream Cola Doughnuts Sweet Rolls Cold Cereal Griddle...Grape Lemonade Lime-Flavored Drink Cherry-Flavored Drink Instant Coffee Freeze-Dried Coffee Skimmed Milk Buttermilk Frutt-Flvd. Yogurt Lo-cal

40 CFR 407.82 - Effluent limitations guidelines representing the degree of effluent reduction attainable by the...

Code of Federal Regulations, 2010 CFR

2010-07-01

... limitations for the soups subcategory are based upon pounds (lb) or kilograms (kg) of pollutant per 1000... 0.24 0.17 Soups 4.14 2.46 1.69 Tomato-starch-cheese canned specialties 1.87 1.08 0.72 (b) The... only the annual average TSS limitations. Effluent limitations for the soups subcategory are based upon...

Response of broccoli and cabbage hybrid cultivars to clomazone

USDA-ARS?s Scientific Manuscript database

Clomazone herbicide (Command 3ME) is registered for cabbage in the U.S., but not for other cultivar groups within Brassica oleracea. Cabbage cultivars vary in clomazone tolerance, and recommended use rates can cause severe foliar chlorosis and yield reduction to susceptible cultivars. The objectiv...

Structural equation modeling of PAHs in ambient air, dust fall, soil, and cabbage in vegetable bases of Northern China.

PubMed

Zhang, YunHui; Hou, DeYi; Xiong, GuanNan; Duan, YongHong; Cai, ChuanYang; Wang, Xin; Li, JingYa; Tao, Shu; Liu, WenXin

2018-08-01

A series of field samples including ambient air (gaseous and particulate phases), dust fall, surface soil, rhizosphere soil and cabbage tissues (leaf, root and core), were collected in vegetable bases near a large coking manufacturer in Shanxi Province, Northern China, during a harvest season. A factor analysis was employed to apportion the emission sources of polycyclic aromatic hydrocarbons (PAHs), and the statistical results indicated coal combustion was the dominant emission source that accounted for different environmental media and cabbage tissues, while road traffic, biomass burning and the coking industry contributed to a lesser extent. A structural equation model was first developed to quantitatively explore the transport pathways of PAHs from surrounding media to cabbage tissues. The modeling results showed that PAHs in ambient air were positively associated with those in dust fall, and a close relationship was also true for PAHs in dust fall and in surface soil due to air-soil exchange process. Furthermore, PAHs in surface soil were correlated with those in rhizosphere soil and in the cabbage leaf with the path coefficients of 0.83 and 0.39, respectively. PAHs in the cabbage leaf may dominantly contribute to the accumulation of PAHs in the edible part of cabbages. Copyright © 2018 Elsevier Ltd. All rights reserved.

[Textual criticism and discrimination on the naming of"Five-abstention Soup of Medical Professional"from the Han-tomb of the Marquis of Haihun].

PubMed

Wang, Y R; Yuan, Y; Xu, C Q; Cao, L J; Wang, Y L; Huang, L Q

2017-05-28

A lacquer vessel with the inscription of Yi gong wu jin tang (Five-abstention Soup of Medical Profession) has been unearthed from the Han-tomb of Marquis of Haihun, in which"Five abstentions"is related to the incantations and abstention therapies prevalent in the Qin and Han Dynasties. The"Five-abstention Law"is the five rituals and methods during the process of practicing incantations and abstentions therapies including"keeping one's thinking ( cun si )","holding the breath( bi qi )","twirling eyes ( nian mu )","stepping after Yu's sample ( yu bu )"and"incanting and blessing ( zhou zhu )". The"Five-abstention Law"uses the medium"soup"to achieve the purpose of treatment."Soup"refers either to"decoction"or to"magic water". The lacquer vessel with the inscription"Five-abstention Soup of Medical professional"could be an instrument for implementing the process of practising the"Five-abstention Law", reflecting the historical facts that Liu He, the Marquis Haihun did accept the incantations and abstention therapies.

Salt reduction in vegetable soup does not affect saltiness intensity and liking in the elderly and children.

PubMed

Gonçalves, Carla; Monteiro, Sérgio; Padrão, Patrícia; Rocha, Ada; Abreu, Sandra; Pinho, Olívia; Moreira, Pedro

2014-01-01

Reduction of added salt levels in soups is recommended. We evaluated the impact of a 30% reduction of usual added salt in vegetable soups on elderly and children's saltiness and liking evaluation. Subjects were elderly and recruited from two public nursing homes (29 older adults, 79.7±8.9 years), and preschool children recruited from a public preschool (49 children, 4.5±1.3 years). This study took place in institutional lunchrooms. Through randomization and crossover, the subjects participated in two sensory evaluation sessions, on consecutive days, to assess perceived saltiness intensity (elderly sample) and liking (elderly and children samples) of a vegetable soup with baseline salt content and with a 30% salt reduction. Elderly rated perceived liking through a 10 cm visual analogue scale ['like extremely' (1) to 'dislike extremely' (10)] and children through a five-point facial scale ['dislike very much' (1) to 'like very much' (5)]. After 30% added salt reduction in vegetable soup, there were no significant differences in saltiness noted by the elderly (p=0.150), and in perceived liking by children (p=0.160) and elderly (p=0.860). A 30% salt reduction in vegetable soup may be achieved without compromising perceived saltiness and liking in children and the elderly.

Effects of frying and boiling on the formation of heterocyclic amines in braised chicken.

PubMed

Yao, Y; Peng, Z Q; Shao, B; Wan, K H; Wang, F L; Zhang, Y W; Li, J K; Hui, T

2013-11-01

Braised chicken is a traditional ready-to-eat poultry product produced by frying chicken coated with maltose or honey and then boiling it in a soup that is circularly used. This study examined the effects of the frying time, honey concentration, boiling time, and cycle times of the soup on the formation of heterocyclic amines (HA), a class of mutagenic/carcinogenic compounds generated in heated muscle meat. Nine HA in chicken and recycled soups were analyzed by HPLC with UV and fluorescence detection. 1-Methyl-9H-pyrido[3,4-b]indole (Harman), 9H-pyrido[3,4-b]indole (Norharman), and 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1) were detected in most samples, and the amount of each HA increased with the frying or boiling time. Chicken skin was found to have higher HA content than chicken meat. More HA were detected in the soup than in the chicken, in most cases. 2-Amino-3-methylimidazo[4,5-f]quinoline and 2-amino-3,4,8-trimethylimidazoquinoxaline (4,8-DiMeIQx) were also detected in chicken and soup circularly boiled 20 times, and the total amount of HA reached 68.80 and 96.98 ng/g in chicken and soup, respectively.

The effectiveness of cabbage leaf application (treatment) on pain and hardness in breast engorgement and its effect on the duration of breastfeeding.

PubMed

Boi, Boh; Koh, Serena; Gail, Desley

Breast engorgement is a condition that affects breastfeeding mothers early in the postpartum. The discomfort and tenderness as a result of the engorgement is a major contributing factor to the early cessation of breastfeeding. Many treatments for breast engorgement have been attempted and explored. To examine the effectiveness of cabbage leaf treatment on pain and hardness of the engorged breasts of post-partum women and its influence on the duration of breastfeeding in women with breast engorgement. Postpartum lactating mothers 13 to 50 years of age and of any parity in the first two weeks postpartum with breast engorgement.Cabbage leaf treatment on breast engorgement in reducing pain, hardness and increasing the duration of breastfeeding.Primary outcomes: engorgement, severity of the distention, hardness to touch and pain associated with breast engorgement. Secondary outcome: duration of breastfeeding.Quantitative studies including RCTs, quasi-randomized trials and quasi-experimental studies. Studies in English language from inception of the relevant databases to 2010 were considered for inclusion in this review.The databases searched included: CINAHL, MEDLINE, SCOPUS, EMBASE, Web of Science, Science Direct. The search for unpublished studies included: Google Scholar, Mednar, Proquest. Studies were assessed by two independent reviewers for methodological validity using standardised critical appraisal tools from the Joanna Briggs Institute. Data were extracted using the standardised data extraction tools from the Joanna Briggs Institute. The results were presented in narrative format as the meta-analysis was not appropriate because study methods were heterogeneous. Four studies were included in this review: one RCT and two quasi-randomised studies and one quasi-experimental study. In one RCT after the first cabbage leaf application, fewer mothers were reporting breast engorgement through their second to fourth assessments as compared to the control group. On the second assessment a smaller proportion in the intervention group thought their breasts were engorged (51% vs 57%, p = 0.68). In one study the experimental group receiving cabbage leaf treatment improved from a pre-treatment score of 5.17 (70%) to 3.02 (20%) (p =<0.001). In addition, hot and cold compresses appeared to reduce scores more effectively than cold cabbage leaf (p<0.001). In one study both cabbage leaf and hot and cold compresses interventions decreased numerical pain scores (p≤0.001) and thus pain in breast engorgement. In a study results showed statistically significant reduction in pain scores for both room temperature 2.0 points (37%) and chilled cabbage leaf 2.1 points (38%) (p=0.0001). There was no statistical difference in mean pre and post treatment scores of room temperature and chilled cabbage leaf (p=0.84).In one study pre and post treatment scores using the Bourbonnais scale showed a statistically significant reduction in pain scores: 1.8 points (30%) with cabbage leaf and 2.2 points (39%) with gel packs (p=0.0001). In one study it was found that 18% more mothers who received the cabbage leaf intervention were exclusively breastfeeding at six weeks (p= 0.09). Less mothers had stopped breastfeeding prior to eight days (8.88% vs 24% p= 0.09) and overall duration of breastfeeding was longer in the intervention group (36 vs 30 days, p=0.04). Overall results showed that cabbage leaf treatment used on women with breast engorgement did reduce pain, the hardness of the engorged breasts and increased the duration of breast feeding.The current available evidence suggests that cabbage leaf treatment helps reduce pain in breast engorgement and lengthens breastfeeding duration, although some studies have also reported that cabbage leaf treatment is not effective.Cabbage leaf may be useful in the treatment of breast engorgement. The chilled cabbage leaf may be used for breast engorgement in breastfeeding women but there is insufficient evidence to suggest the generalized use of cabbage leaf in protocols for the treatment of breast engorgement.Researchers should aim to achieve more homogeneity across the studies by using similar tools and instruments (preferably validated) to compare the effectiveness of cabbage leaf treatment; measuring similar outcomes (i.e pain scores, breast engorgement scores, duration of breastfeeding).

Evaluation of whey, milk, and delactosed permeates as salt substitutes.

PubMed

Smith, S T; Metzger, L; Drake, M A

2016-11-01

Whey and milk permeates are by-products of high-protein dairy powder manufacture. Previous work has shown that these permeates contribute to salty taste without contributing significantly to sodium content. The objective of this study was to explore the sensory characteristics and compositional analysis of permeates from different milk and whey streams and a low-sodium product application made from them. Skim milk, Cheddar, cottage, and Mozzarella cheese whey permeates were manufactured in triplicate, and delactosed whey permeate was obtained in triplicate. Composition (protein, fat, solids, minerals) was conducted on permeates. Organic acid composition was determined using HPLC. Volatile compounds were extracted from permeates by solid phase microextraction with gas chromatography-mass spectrometry. A trained sensory panel documented sensory attributes of permeates and cream of broccoli soups with and without salt or permeates followed by consumer acceptance testing (n=105) on the soups. Cottage cheese whey permeate contained a higher lactic acid content than other permeates, which has been shown to contribute to a higher salty taste. Cottage cheese whey permeate also contained potato or brothy and caramel flavors and sour and salty tastes, whereas delactosed whey permeate had high intensities of cardboard and beefy or brothy flavors and salty taste. Milk, Cheddar, and Mozzarella cheese whey permeates were characterized by sweet taste and cooked milky flavor. Permeates with higher cardboard flavor had higher levels of aldehydes. All permeates contributed to salty taste and to salty taste perception in soups; although the control soup with added salt was perceived as saltier and was preferred by consumers over permeate soups. Soup with permeate from cottage cheese was the least liked of all soups, likely due to its sour taste. All other permeate soups scored at parity for liking. These results demonstrate the potential for milk, whey, and delactosed permeates from different whey streams to be used as salt substitutes in product applications. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Phenolic composition, antioxidant capacity and antibacterial activity of selected Irish Brassica vegetables.

PubMed

Jaiswal, Amit Kumar; Rajauria, Gaurav; Abu-Ghannam, Nissreen; Gupta, Shilpi

2011-09-01

Vegetables belonging to the Brassicaceae family are rich in polyphenols, flavonoids and glucosinolates, and their hydrolysis products, which may have antibacterial, antioxidant and anticancer properties. In the present study, phenolic composition, antibacterial activity and antioxidant capacity of selected Brassica vegetables, including York cabbage, Brussels sprouts, broccoli and white cabbage were evaluated after extraction with aqueous methanol. Results obtained showed that York cabbage extract had the highest total phenolic content, which was 33.5, followed by 23.6, 20.4 and 18.4 mg GAE/g of dried weight (dw) of the extracts for broccoli, Brussels sprouts and white cabbage, respectively. All the vegetable extracts had high flavonoid contents in the order of 21.7, 17.5, 15.4 and 8.75 mg QE/g of extract (dw) for York cabbage, broccoli, Brussels sprouts and white cabbage, respectively. HPLC-DAD analysis showed that different vegetables contain a mixture of distinct groups of phenolic compounds. All the extracts studied showed a rapid and concentration dependent antioxidant capacity in diverse antioxidant systems. The antibacterial activity was determined against Gram-positive and Gram-negative bacteria. York cabbage extract exhibited significantly higher antibacterial activity against Listeria monocytogenes (100%) and Salmonella abony (94.3%), being the most susceptible at a concentration of 2.8%, whereas broccoli, Brussels sprouts and white cabbage had moderate to weak activity against all the test organisms. Good correlation (r2 0.97) was found between total phenolic content obtained by spectrophotometric analysis and the sum of the individual polyphenols monitored by HPLC-DAD.

The dose-dependent influence of zinc and cadmium contamination of soil on their uptake and glucosinolate content in white cabbage (Brassica oleracea var. capitata f. alba).

PubMed

Kusznierewicz, Barbara; Bączek-Kwinta, Renata; Bartoszek, Agnieszka; Piekarska, Anna; Huk, Anna; Manikowska, Anna; Antonkiewicz, Jacek; Namieśnik, Jacek; Konieczka, Piotr

2012-11-01

The relationship between the ability to accumulate heavy metals (represented by Cd and Zn) and to synthesize bioactive compounds (represented by glucosinolates [GLS]) was investigated in two cabbage cultivars. Plants were grown in the greenhouse of a phytotron under controlled conditions in soils spiked with two different Zn or Cd concentrations. The measurements of Cd and Zn contents in soil and cabbage (leaf) samples were performed by atomic absorption spectroscopy, whereas GLS levels in cabbage were determined by high-performance liquid chromatography. The ranges of metal contents in soil were 80 to 450 mg/kg dry weight for Zn and 0.3 to 30 mg/kg dry weight for Cd, whereas the levels of accumulated Zn and Cd in cabbage amounted to 15 to 130 and 0.02 to 3 mg/kg dry weight, respectively. After initial symptoms of toxicity, during a later stage of growth, the plants exhibited very good tolerance to both metals. Enhanced biosynthesis of GLS was observed in a dose-dependent manner following exposure to the heavy metals. The GLS content in Zn-exposed cabbage rose from 3.2 to 12 µmol/g dry weight, and the corresponding values for Cd-treated plants were 3.5 to 10 µmol/g dry weight. Thus, the increased soil contamination by metals caused greater accumulation in cabbage, as well as stimulation of GLS biosynthesis. The results obtained point to the high phytoremediation and biofumigation potential of white cabbage. Copyright © 2012 SETAC.

Adherence to a Healthy Nordic Diet and Risk of Stroke: A Danish Cohort Study.

PubMed

Hansen, Camilla Plambeck; Overvad, Kim; Kyrø, Cecilie; Olsen, Anja; Tjønneland, Anne; Johnsen, Søren Paaske; Jakobsen, Marianne Uhre; Dahm, Christina Catherine

2017-02-01

Specific dietary patterns, including the Mediterranean diet, have been associated with stroke prevention. Our aim was to investigate whether adherence to a healthy Nordic diet, including fish, apples and pears, cabbages, root vegetables, rye bread, and oatmeal, was associated with risk of stroke. Incident cases of stroke among 55 338 men and women from the Danish Diet, Cancer and Health cohort were identified from the Danish National Patient Register and verified by review of records. Cases of ischemic stroke were further subclassified based on etiology according to the TOAST classification system (Trial of Org 10172 in Acute Stroke Treatment). Information on diet was collected at baseline (1993-1997) using a semiquantitative food-frequency questionnaire. Cox proportional hazards models were used to estimate hazards ratios of total stroke and subtypes of ischemic and hemorrhagic stroke. During a median follow-up of 13.5 years, 2283 cases of incident stroke were verified, including 1879 ischemic strokes. Adherence to a healthy Nordic diet, as reflected by a higher Healthy Nordic Food Index score, was associated with a lower risk of stroke. The hazards ratio comparing an index score of 4 to 6 (high adherence) with an index score of 0 to 1 (low adherence) was 0.86 (95% confidence interval 0.76-0.98) for total stroke. Inverse associations were observed for ischemic stroke, including large-artery atherosclerosis. No trend was observed for hemorrhagic stroke; however, a statistically insignificant trend was observed for intracerebral hemorrhage. Our findings suggest that a healthy Nordic diet may be recommended for the prevention of stroke. © 2017 American Heart Association, Inc.

Dissipation and residue behavior of emamectin benzoate on apple and cabbage field application.

PubMed

Wang, Lei; Zhao, Pengyue; Zhang, Fengzu; Li, Yanjie; Du, Fengpei; Pan, Canping

2012-04-01

A LC-ESI-MS/MS method with QuEChERS for analysis of emamectin benzoate in cabbage, apple and soil was established. At fortification levels of 0.001, 0.01 and 0.1 mg/kg in cabbage, apple and soil, it was shown that recoveries ranged from 75.9 to 97.0 percent with relative standard deviation (RSD) of 4.4-19.0 percent. The limit of quantification (LOQ) was 0.001 mg/kg for cabbage, apple and soil. The dissipation half-lives of emamectin benzoate in cabbage, apple and soil were 1.34-1.72 day, 2.75-3.09 day and 1.89-4.89 day, respectively. The final residues of emamectin benzoate ranged from 0.001 to 0.052 mg/kg in cabbages, 0.003 to 0.090 mg/kg in apples and 0.001 to 0.089 mg/kg in soils, respectively. Therefore, it would be unlikely to cause health problems if emamectin benzoate was applied according to the use pattern suggested by the manufactures on the label. Crown Copyright © 2011. Published by Elsevier Inc. All rights reserved.

Conformal correlation functions in the Brownian loop soup

NASA Astrophysics Data System (ADS)

Camia, Federico; Gandolfi, Alberto; Kleban, Matthew

2016-01-01

We define and study a set of operators that compute statistical properties of the Brownian loop soup, a conformally invariant gas of random Brownian loops (Brownian paths constrained to begin and end at the same point) in two dimensions. We prove that the correlation functions of these operators have many of the properties of conformal primaries in a conformal field theory, and compute their conformal dimension. The dimensions are real and positive, but have the novel feature that they vary continuously as a periodic function of a real parameter. We comment on the relation of the Brownian loop soup to the free field, and use this relation to establish that the central charge of the loop soup is twice its intensity.

Shelf life extension of minimally processed cabbage and cucumber through gamma irradiation.

PubMed

Khattak, Amal Badshah; Bibi, Nizakat; Chaudry, Muhammad Ashraf; Khan, Misal; Khan, Maazullah; Qureshi, Muhammad Jamil

2005-01-01

The influence of irradiation of minimally processed cabbage and cucumber on microbial safety, texture, and sensory quality was investigated. Minimally processed, polyethylene-packed, and irradiated cabbage and cucumber were stored at refrigeration temperature (5 degrees C) for 2 weeks. The firmness values ranged from 3.23 kg (control) to 2.82 kg (3.0-kGy irradiated samples) for cucumbers, with a gradual decrease in firmness with increasing radiation dose (0 to 3 kGy). Cucumbers softened just after irradiation with a dose of 3.0 kGy and after 14 days storage, whereas the texture remained within acceptable limits up to a radiation dose of 2.5 kGy. The radiation treatment had no effect on the appearance scores of cabbage; however, scores decreased from 7.0 to 6.7 during storage. The appearance and flavor scores of cucumbers decreased with increasing radiation dose, and overall acceptability was better after radiation doses of 2.5 and 3.0 kGy. The aerobic plate counts per gram for cabbage increased from 3 to 5 log CFU (control), from 1.85 to 2.93 log CFU (2.5 kGy), and from a few colonies to 2.6 log CFU (3.0 kGy) after 14 days of storage at 5 degrees C. A similar trend was noted for cucumber samples. No coliform bacteria were detected at radiation doses greater than 2.0 kGy in either cabbage or cucumber samples. Total fungal counts per gram of sample were within acceptable limits for cucumbers irradiated at 3.0 kGy, and for cabbage no fungi were detected after 2.0-kGy irradiation. The D-values for Escherichia coli in cucumber and cabbage were 0.19 and 0.17 kGy, and those for Salmonella Paratyphi A were 0.25 and 0.29 kGy for cucumber and cabbage, respectively.

Viability of sublethally injured coliform bacteria on fresh-cut cabbage stored in high CO2 atmospheres following rinsing with electrolyzed water.

PubMed

Izumi, Hidemi; Inoue, Ayano

2018-02-02

The extent of sublethally injured coliform bacteria on shredded cabbage, either rinsed or not rinsed with electrolyzed water, was evaluated during storage in air and high CO 2 controlled atmospheres (5%, 10%, and 15%) at 5°C and 10°C using the thin agar layer (TAL) method. Sublethally injured coliform bacteria on nonrinsed shredded cabbage were either absent or they were injured at a 64-65% level when present. Rinsing of shredded cabbage with electrolyzed water containing 25ppm available chlorine reduced the coliform counts by 0.4 to 1.1 log and caused sublethal injury ranging from 42 to 77%. Pantoea ananatis was one of the species injured by chlorine stress. When shredded cabbage, nonrinsed or rinsed with electrolyzed water, was stored in air and high CO 2 atmospheres at 5°C for 7days and 10°C for 5days, coliform counts on TAL plates increased from 3.3-4.5 to 6.5-9.0 log CFU/g during storage, with the increase being greater at 10°C than at 5°C. High CO 2 of 10% and 15% reduced the bacterial growth on shredded cabbage during storage at 5°C. Although injured coliform bacteria were not found on nonrinsed shredded cabbage on the initial day, injured coliforms at a range of 49-84% were detected on samples stored in air and high CO 2 atmospheres at 5°C and 10°C. Injured cells were detected more frequently during storage at both temperatures irrespective of the CO 2 atmosphere when shredded cabbage was rinsed with electrolyzed water. These results indicated that injured coliform bacteria on shredded cabbage, either rinsed or not rinsed with electrolyzed water, exhibited different degrees of injury during storage regardless of the CO 2 atmosphere and temperature tested. Copyright © 2017 Elsevier B.V. All rights reserved.

[Component and content changes of volatiles from Chinese cabbage damaged by Plutella xylostella].

PubMed

Yang, Guang; You, Minsheng; Wei, Hui

2004-11-01

The study showed that Chinese cabbage, Brassica campestris could release a variety of volatiles, especially when infested by Plutella xylostella larvae. Among these volatiles, saturated hydrocarbon was dominant, aromatic hydrocarbon was the second, and unsaturated hydrocarbon, aldehyde, alcohol, ketone, acid and heteroaromatic compounds were existed with a small amount. Chinese cabbage damaged by Plutella xylostella larvae produced 3 times of volatiles in amount with more species than the control. The volatiles from control plants were mostly of small molecular weight, and those from Chinese cabbage damaged by Plutella xylostella were mostly of high molecular weight.

An Outbreak of Norovirus Infection from Shellfish Soup Due to Unforeseen Insufficient Heating During Preparation.

PubMed

Lunestad, Bjørn Tore; Maage, Amund; Roiha, Irja Sunde; Myrmel, Mette; Svanevik, Cecilie Smith; Duinker, Arne

2016-12-01

Norovirus causes large outbreaks involving all age groups and are considered the most common cause of infectious foodborne diseases worldwide. The aim of this study was to describe a norovirus outbreak connected to insufficient heat treatment during preparation of a shellfish soup in serving portions, during a company Christmas celebration in Norway, December 2013. A questionnaire sent to the employees, showed that 67 % (n = 43) of the celebration participants, reported gastrointestinal symptoms including stomach pain, vomiting, diarrhoea and light fever in the period between 24 and 48 h post celebration. Several dishes were served, including shellfish soup made with carpet shell clams (Tapes rhomboides) in porcelain cups. Consuming this soup, was the only significant risk factor for infection. Norovirus GI and GII were detected in the remaining raw shellfish. To mimic the time and temperature obtained during bivalve soup preparation, raw chopped shellfish tissue and raw cepa onion were added in porcelain cups tempered to 20 °C. To each of these cups, boiling soup base was added. The temperature in the shellfish tissue was continuously recorded, and showed a maximum of 49 °C in the period between 3 and 7 min after adding the boiling soup base. After 1 h the temperature was 30 °C. This time and temperature combination was obviously not sufficient for inactivation of norovirus present in the shellfish tissue. In conclusion, the heat-absorbing capacity of cold ingredients, utensils and table wear porcelain should not be underestimated during food production. Consumers who want to avoid eating raw shellfish, should not assume that the shellfish tissue in preparation as described in our study is adequately heat treated.

Paracrine Effects of Bone Marrow Soup Restore Organ Function, Regeneration, and Repair in Salivary Glands Damaged by Irradiation

PubMed Central

Tran, Simon D.; Liu, Younan; Xia, Dengsheng; Maria, Ola M.; Khalili, Saeed; Wang, Renee Wan-Jou; Quan, Vu-Hung; Hu, Shen; Seuntjens, Jan

2013-01-01

Background There are reports that bone marrow cell (BM) transplants repaired irradiated salivary glands (SGs) and re-established saliva secretion. However, the mechanisms of action behind these reports have not been elucidated. Methods To test if a paracrine mechanism was the main effect behind this reported improvement in salivary organ function, whole BM cells were lysed and its soluble intracellular contents (termed as “BM Soup”) injected into mice with irradiation-injured SGs. The hypothesis was that BM Soup would protect salivary cells, increase tissue neovascularization, function, and regeneration. Two minor aims were also tested a) comparing two routes of delivering BM Soup, intravenous (I.V.) versus intra-glandular injections, and b) comparing the age of the BM Soup’s donors. The treatment-comparison group consisted of irradiated mice receiving injections of living whole BM cells. Control mice received irradiation and injections of saline or sham-irradiation. All mice were followed for 8 weeks post-irradiation. Results BM Soup restored salivary flow rates to normal levels, protected salivary acinar, ductal, myoepithelial, and progenitor cells, increased cell proliferation and blood vessels, and up-regulated expression of tissue remodeling/repair/regenerative genes (MMP2, CyclinD1, BMP7, EGF, NGF). BM Soup was as an efficient therapeutic agent as injections of live BM cells. Both intra-glandular or I.V. injections of BM Soup, and from both young and older mouse donors were as effective in repairing irradiated SGs. The intra-glandular route reduced injection frequency/dosage by four-fold. Conclusion BM Soup, which contains only the cell by-products, can be advantageously used to repair irradiation-damaged SGs rather than transplanting whole live BM cells which carry the risk of differentiating into unwanted/tumorigenic cell types in SGs. PMID:23637870

Japanese traditional miso soup attenuates salt-induced hypertension and its organ damage in Dahl salt-sensitive rats.

PubMed

Yoshinaga, Mariko; Toda, Natsuko; Tamura, Yuki; Terakado, Shouko; Ueno, Mai; Otsuka, Kie; Numabe, Atsushi; Kawabata, Yukari; Uehara, Yoshio

2012-09-01

We investigated the effects of long-term miso soup drinking on salt-induced hypertension in Dahl salt-sensitive (Dahl S) rats. Dahl S rats were divided into four groups that consumed 1) water, 2) a 0.9% NaCl solution, 3) a 1.3% sodium NaCl solution, or 4) miso soup containing 1.3% NaCl. They were followed for 8 wk. Systolic blood pressure and hypertensive organ damage were determined. Systolic blood pressure increased in an age- and dose-dependent manner in Dahl S rats drinking salt solutions. The systolic blood pressure increase was significantly less in the Dahl S rats that drank miso soup, although the ultimate cumulative salt loading was greater than that in the Dahl S rats given the 1.3% NaCl solution. This blood pressure decrease was associated with a morphologic attenuation of glomerular sclerosis in the kidney and collagen infiltration in the heart. Urinary protein excretions were less in the miso group than in the rats given the 1.3% NaCl solution. The fractional excretion of sodium was increased and that of potassium was decreased in Dahl S rats given the 1.3% NaCl solution, and these effects were reversed in rats given miso soup toward the values of the control. We found that long-term miso soup drinking attenuates the blood pressure increase in salt-induced hypertension with organ damage. This may be caused by a possible retardation of sodium absorption in the gastrointestinal tract or by the direct effects of nutrients in the miso soup from soybeans. The decrease was associated with decreases in cardiovascular and renal damage. Copyright © 2012 Elsevier Inc. All rights reserved.

Associations between the intake of miso soup and Japanese pickles and the estimated 24-hour urinary sodium excretion: a population-based cross-sectional study.

PubMed

Wakasugi, Minako; James Kazama, Junichiro; Narita, Ichiei

2015-01-01

In Japan, reducing the consumption of miso soup and Japanese pickles, both traditional Japanese dishes, is recommended in order to decrease dietary salt intake. With the Westernization of dietary habits, however, these dishes are now consumed less frequently, and thus a reduction in their effect on sodium intake is suspected. This study examined cross-sectional associations between the frequency of intake of miso soup and Japanese pickles and the estimated 24-hour urine sodium excretion using data obtained from health examination surveys conducted in 2013 in Sado City, Japan. The level of daily salt intake was estimated based on spot urine sodium and creatinine measurements. The frequency of intake of miso soup and Japanese pickles was determined using a self-reported questionnaire. Multiple linear regression models were used to assess associations. Among a total of 8,821 participants (3,956 men; age range, 19-97 years), the mean daily salt intake was 9.4 g/day. The frequency of intake of miso soup and Japanese pickles increased with age and was associated with the level of daily salt intake (p for trend <0.0001). A linear regression model analysis adjusted for age, sex, body mass index, hypertension, diabetes, hypercholesterolemia and chronic kidney disease revealed that daily salt intake was associated with the frequency of intake of miso soup (p<0.0001) and Japanese pickles (p<0.0001) in all age groups, except those ≥ 80 years of age. These findings suggest that reducing the consumption of miso soup and Japanese pickles may be an effective approach for decreasing the level of dietary salt intake in the general Japanese population, although not in octogenarians or nonagenarians.

Salt reduction in vegetable soup does not affect saltiness intensity and liking in the elderly and children

PubMed Central

Gonçalves, Carla; Monteiro, Sérgio; Padrão, Patrícia; Rocha, Ada; Abreu, Sandra; Pinho, Olívia; Moreira, Pedro

2014-01-01

Study background Reduction of added salt levels in soups is recommended. We evaluated the impact of a 30% reduction of usual added salt in vegetable soups on elderly and children's saltiness and liking evaluation. Methods Subjects were elderly and recruited from two public nursing homes (29 older adults, 79.7±8.9 years), and preschool children recruited from a public preschool (49 children, 4.5±1.3 years). This study took place in institutional lunchrooms. Through randomization and crossover, the subjects participated in two sensory evaluation sessions, on consecutive days, to assess perceived saltiness intensity (elderly sample) and liking (elderly and children samples) of a vegetable soup with baseline salt content and with a 30% salt reduction. Elderly rated perceived liking through a 10 cm visual analogue scale [‘like extremely’ (1) to ‘dislike extremely’ (10)] and children through a five-point facial scale [‘dislike very much’ (1) to ‘like very much’ (5)]. Results After 30% added salt reduction in vegetable soup, there were no significant differences in saltiness noted by the elderly (p=0.150), and in perceived liking by children (p=0.160) and elderly (p=0.860). Conclusions A 30% salt reduction in vegetable soup may be achieved without compromising perceived saltiness and liking in children and the elderly. PMID:25317121

Identification of the active components in Bone Marrow Soup: a mitigator against irradiation-injury to salivary glands

PubMed Central

Fang, Dongdong; Hu, Shen; Liu, Younan; Quan, Vu-Hung; Seuntjens, Jan; Tran, Simon D.

2015-01-01

In separate studies, an extract of soluble intracellular contents from whole bone marrow cells, named “Bone Marrow (BM) Soup”, was reported to either improve cardiac or salivary functions post-myocardial infarction or irradiation (IR), respectively. However, the active components in BM Soup are unknown. To demonstrate that proteins were the active ingredients, we devised a method using proteinase K followed by heating to deactivate proteins and for safe injections into mice. BM Soup and “deactivated BM Soup” were injected into mice that had their salivary glands injured with 15Gy IR. Control mice received either injections of saline or were not IR. Results at week 8 post-IR showed the ‘deactivated BM Soup’ was no better than injections of saline, while injections of native BM Soup restored saliva flow, protected salivary cells and blood vessels from IR-damage. Protein arrays detected several angiogenesis-related factors (CD26, FGF, HGF, MMP-8, MMP-9, OPN, PF4, SDF-1) and cytokines (IL-1ra, IL-16) in BM Soup. In conclusion, the native proteins (but not the nucleic acids, lipids or carbohydrates) were the therapeutic ingredients in BM Soup for functional salivary restoration following IR. This molecular therapy approach has clinical potential because it is theoretically less tumorigenic and immunogenic than cell therapies. PMID:26526154

Glycemic load and carbohydrates content in the diets of cancer patients

PubMed

Czekajło, Anna; Różańska, Dorota; Mandecka, Anna; Konikowska, Klaudia; Madalińska, Malwina; Szuba, Andrzej; Regulska-Ilow, Bożena

Glycemic load (GL) is used to evaluate how various food products affect blood sugar level. According to some studies, high dietary GL may increase the risk of cancer development and recurrence. The aim of the study was to assess dietary glycemic load and intake of carbohydrates derived from various food products by patients staying on an oncological ward. The study group included 100 cancer patients aged 19-83 years (59.6 ± 11.3 years). GL, energy and nutrient intake was estimated based on the data from the Food Frequency Questionnaire (FFQ). The correlations between dietary GL and consumption of 18 groups of products were assessed. The average GL per 1000 kcal was 61.0 ± 8.6 g in the diets of men and 56.2 ± 9.5 g in the diets of women. High GL (>120 g) was observed in 76% of analyzed diets. The diets of men had higher GL, energy and sucrose content than the diets of women. Men, in comparison to women, consumed more refined grain products (144.1 ± 78.2 g vs. 95.5 ± 67.8 g), beverages (236.4 ± 344.7 g vs. 69.2 ± 173.0 g), honey and sugar (28.0 ± 22.2 g vs. 16.7 ± 18.0 g), dark chocolate (4.5 ± 4.5 g vs. 3.9 ± 6.7 g), sweets (66.1 ± 56.6 g vs. 38.8 ± 39.5 g) and soups (313.3 ± 105.3 g vs. 260.8 ± 160.3 g). Analyzed diets were characterized by high GL and simple sugars content. Men consumed more refined and sweetened products than women. The improvement of knowledge about proper nutrition is needed in studied group of cancer patients.

Growth of Listeria spp. in shredded cabbage is enhanced by a mild heat treatment.

PubMed

Ells, Timothy C; Truelstrup Hansen, Lisbeth

2010-03-01

Mild thermal processing can enhance the shelf life of cut fruits and vegetables by delaying the onset of spoilage and preserving the organoleptic properties of shredded cabbage. However, food safety issues related to this process have not been fully investigated. Therefore, the survival and growth of Listeria spp. on cabbage treated in this manner was examined. Experimentally, 24 strains of Listeria spp. (including L. monocytogenes) were inoculated onto cut and intact cabbage tissues and stored at 5 degrees C. All strains on intact tissues exhibited a moderate decline in numbers (up to 1.0 log CFU/cm(2)) over the 28-day storage period. Conversely, cut tissue supported growth of most strains during the first 7 to 14 days of incubation with maximum increases of 1.2 log CFU/cm(2). Subsequently, the survival or growth on heat-treated (50 degrees C for 3 min) and untreated shredded cabbage of four L. monocytogenes and four nonpathogenic Listeria spp. strains were compared during storage for 21 days at 5 degrees C. Growth on untreated shred for all strains was similar to the results observed on cut tissue with a maximum increase of approximately 1.0 log CFU/g. However, in the heat-treated cabbage shred all strains displayed a rapid increase in growth (up to 2.5 log CFU/g) during the first 7 days of incubation, which may be indicative of the destruction of an endogenous growth-inhibiting compound within the cabbage. In conclusion, this study shows that mild thermal treatments of cut cabbage may promote pathogen growth if other inimical barriers are not implemented downstream of the thermal treatment.

Recipe standardization, nutrient composition and sensory evaluation of waterleaf (Talinum triangulare) and wild spinach (Gnetum africanum) soup "afang" commonly consumed in South-south Nigeria.

PubMed

Alozie, Yetunde E; Ene-Obong, Henrietta N

2018-01-01

One hundred recipes of waterleaf and wild spinach soup (afang) consumed among the Ibibios in South-south Nigeria were collected through interview and questionnaire from indigenous homemakers and food sellers, harmonized, standardized, prepared and their nutrient content calculated. Mean weights of ingredients were calculated to obtain the control recipe. Major ingredients in the soup were analyzed chemically. Edible portions, retention factors to be applied in recipe calculation were determined. Sensory evaluation was conducted on five of the most preferred recipes on a nine-point hedonic scale. Edible coefficients of major foods ranged between 0.32 and 0.95. Significant changes (p<0.05) in nutrients were observed between raw and cooked ingredients and recipes. Afang soup had 67.9% moisture; protein, 12.7% and energy, 169kcal. Fat contributed 57% of the total energy. Consumption of adequate quantities of afang soup will contribute substantially to Recommended Nutrient Intake of protein and micronutrients which will further increase with additional fish/meat. Copyright © 2016 Elsevier Ltd. All rights reserved.

Influence of full cream milk powder on the characteristics of sweet potato puree instant cream soup

NASA Astrophysics Data System (ADS)

Sunyoto, Marleen; Djali, Mohamad; Dwiastuti, Intan Btari

2018-02-01

A ready to use food such as instant cream soup become the most suitable choice for those who prefer being practical and also can be applied in any emergency situation such as areas affected by disaster. The adding of milk powder as the main ingredient in cream soup creates a complex bounding of fat and starch which complicates the rehydration process and affects other physical appearance. This research was aimed to find the proper concentration of full cream milk powder concentration to obtain the best characteristics of instant cream soup of dried sweet potato puree. The method used in this research was randomized block design with 6 treatments (12.5%, 15%, 17.5%, 20%, 22.5% and 25%, with an addition of full cream milk powder) and twice repetition. Instant cream soup with 20% of full cream milk powder concentration gave the best physical and chemical characteristics. The physical and chemical characteristic shows that it has 6% water content, 95.47% rehydration value, 18% protein, 20.7% fat, 1080.25 cP viscosity and 30.5% rendement.

Effect of pilot-scale aseptic processing on tomato soup quality parameters.

PubMed

Colle, Ines J P; Andrys, Anna; Grundelius, Andrea; Lemmens, Lien; Löfgren, Anders; Buggenhout, Sandy Van; Loey, Ann; Hendrickx, Marc Van

2011-01-01

Tomatoes are often processed into shelf-stable products. However, the different processing steps might have an impact on the product quality. In this study, a model tomato soup was prepared and the impact of pilot-scale aseptic processing, including heat treatment and high-pressure homogenization, on some selected quality parameters was evaluated. The vitamin C content, the lycopene isomer content, and the lycopene bioaccessibility were considered as health-promoting attributes. As a structural characteristic, the viscosity of the tomato soup was investigated. A tomato soup without oil as well as a tomato soup containing 5% olive oil were evaluated. Thermal processing had a negative effect on the vitamin C content, while lycopene degradation was limited. For both compounds, high-pressure homogenization caused additional losses. High-pressure homogenization also resulted in a higher viscosity that was accompanied by a decrease in lycopene bioaccessibility. The presence of lipids clearly enhanced the lycopene isomerization susceptibility and improved the bioaccessibility. The results obtained in this study are of relevance for product formulation and process design of tomato-based food products. © 2011 Institute of Food Technologists®

Utilization of natural indicators for borax identification in the Indonesian tofu

NASA Astrophysics Data System (ADS)

Purbaningtias, Tri Esti; Lestari, Intan Dwi; Wiyantoko, Bayu; Kurniawati, Puji; Sriadryani, Devi

2017-03-01

Borax has been found in food products i.e. on the Indonesian Tofu that is often consumed by people. Generally, the identification of borax in food products hard to do by the public. Indicators of natural materials will allow the public to identify the presence of borax in food easier. Qualitative test for borax on Indonesian Tofu showed purple cabbage and sappanwood are the effective natural indicators. The result of determining borax on Indonesian Tofu indicated natural indicator from purple cabbage had the smallest correction factor (with conventional indicators PP) about 4.8%. The results of the validation method for purple cabbage indicator in acid-base titration showed that the purple cabbage indicator is homogenous but unstable. The natural indicators of purple cabbage could not be used again after three days of extraction time based on the results of control chart.

JPRS Report, Science & Technology, USSR: Life Sciences.

DTIC Science & Technology

1987-06-29

tested included kohlrabi, cauliflower , Brussels sprouts, and red and white cabbages. Results indicated that Savoy cabbage retained the highest water...variations in radioactive substance retention were noted. The highest levels were found in cauliflower , along with Vienna Early Savoy cabbage...conchae, larynx and the external ear . Coagulation by the Nd:YAG laser was attained with fiber optics with infiltrating anesthesia in the case of

Analysis of Chameleonic Change of Red Cabbage Depending on Broad pH Range for Dye-Sensitized Solar Cells.

PubMed

Park, Kyung Hee; Kim, Tae Young; Ko, Hyun Seok; Han, Eun Mi; Lee, Suk-Ho; Kim, Jung-Hun; Lee, Jae Wook

2015-08-01

Dye-sensitized solar cells (DSSCs) were assembled using natural dyes extracted from red cabbage as a sensitizer. In this work, we investigated the adsorption characteristics and the electrochemical behavior for harvesting sunlight and electron transfer in red cabbage DSSCs under different solvents and pH. For the red cabbage dye-sensitized electrode adsorbed at pH 3.5, the solar cell yields a short-circuit current density (Jsc) of 1.60 mA/cm2, a photovoltage (Vcc) of 0.46 V, and a fill factor of 0.55, corresponding to an energy conversion efficiency (η) of 0.41%.

Nitrogen fertilization and plant growth promoting rhizobacteria treatments affected amino acid content of cabbage

NASA Astrophysics Data System (ADS)

Dursun, Atilla; Yildirim, Ertan; Ekinci, Melek; Turan, Metin; Kul, Raziye; Karagöz, Fazilet P.

2017-04-01

This study was designed to determine the influence of a nitrogen fixing plant growth promoting rhizobacteria (PGPR) inoculation (seed coating and seedling dipping) and 6 doses of nitrogen (0, 40, 80, 120, 160, 200 kg ha-1) application on amino acid contents of cabbage. Coating and seedling dipping applications caused a significant increase in values histidine, glycine, thionin, arginine and alanine of cabbage. Highest glutamate, serine, asparagines and glutamine contents were obtained from 160-200 kg ha-1 nitrogen dose applied plants. As a result, the use of bacteria treatments provides means of improving amino acid contents in cabbage.

Modification of the B Ration for the Arctic and Desert

DTIC Science & Technology

1984-06-01

are an integral part of the B Ration. Items are nonfat dry milk, egg mix, onions, green peppers, instant soup mixes, instant applesauce and fruit...BACON (G-1) BREAD HAKGARINE STRAWIIFRIIV JAM PEANUT lUJTTEU COFFEE (A-2) COCOA LUNCH TOMATO VEGKTAbLE NOODLE SOUP (I-S) U...A-2) TEA CHERRY BEVERAGE <A-1) DINNER BEEF NOODLE SOUP (i-1) U/CRACKERS ^SCALLOPED HAM AND POTATOES (0-33) ’■’*VEGETABLE MEDLEY (J-24) BREAD

Fast food tips (image)

MedlinePlus

... at places that offer a variety of salads, soups, and vegetables to help maintain your best health. ... at places that offer a variety of salads, soups, and vegetables to help maintain your best health.

76 FR 38641 - Procurement List; Proposed Additions

Federal Register 2010, 2011, 2012, 2013, 2014

2011-07-01

... aggregated by the General Services Administration. NSN: 8940-00-NIB-0094--Soup, Shelf-Stable, Cream of Mushroom, Low Sodium. NSN: 8940-00-NIB-0095--Soup, Shelf-Stable, Cream of Chicken. NPA: Cambridge...

Early Childhood: From Soup to Science.

ERIC Educational Resources Information Center

McIntyre, Margaret, Ed.

1983-01-01

Provided are recipes (with accompanying questions and activities) designed to help teachers and parents as they explore science and cooking with children. Recipes include those for orange soup, orange milk shakes, and yogurt. (JN)

Improving Adherence to Mediterranean-Style Diet With a Community Culinary Coaching Program: Methodology Development and Process Evaluation.

PubMed

Polak, Rani; Pober, David; Morris, Avigail; Arieli, Rakefet; Moore, Margaret; Berry, Elliot; Ziv, Mati

The Community Culinary Coaching Program is a community-based participatory program aimed at improving communal settlement residents' nutrition. The residents, central kitchens, preschools, and communal dining rooms were identified as areas for intervention. Evaluation included goals accomplishment assessed by food purchases by the central kitchens, and residents' feedback through focus groups. Purchasing included more vegetables (mean (standard error) percent change), (+7% (4); P = .32), fish (+115% (11); P < .001), whole grains, and legumes (+77% (9); P < .001); and less soup powders (-40% (9); P < .05), processed beef (-55% (8); P < .001), and margarine (-100% (4); P < .001). Residents recommended continuing the program beyond the project duration. This model might be useful in organizations with communal dining facilities.

Primordial soup was edible: abiotically produced Miller-Urey mixture supports bacterial growth.

PubMed

Xie, Xueshu; Backman, Daniel; Lebedev, Albert T; Artaev, Viatcheslav B; Jiang, Liying; Ilag, Leopold L; Zubarev, Roman A

2015-09-28

Sixty years after the seminal Miller-Urey experiment that abiotically produced a mixture of racemized amino acids, we provide a definite proof that this primordial soup, when properly cooked, was edible for primitive organisms. Direct admixture of even small amounts of Miller-Urey mixture strongly inhibits E. coli bacteria growth due to the toxicity of abundant components, such as cyanides. However, these toxic compounds are both volatile and extremely reactive, while bacteria are highly capable of adaptation. Consequently, after bacterial adaptation to a mixture of the two most abundant abiotic amino acids, glycine and racemized alanine, dried and reconstituted MU soup was found to support bacterial growth and even accelerate it compared to a simple mixture of the two amino acids. Therefore, primordial Miller-Urey soup was perfectly suitable as a growth media for early life forms.

Episodic memory and appetite regulation in humans.

PubMed

Brunstrom, Jeffrey M; Burn, Jeremy F; Sell, Nicola R; Collingwood, Jane M; Rogers, Peter J; Wilkinson, Laura L; Hinton, Elanor C; Maynard, Olivia M; Ferriday, Danielle

2012-01-01

Psychological and neurobiological evidence implicates hippocampal-dependent memory processes in the control of hunger and food intake. In humans, these have been revealed in the hyperphagia that is associated with amnesia. However, it remains unclear whether 'memory for recent eating' plays a significant role in neurologically intact humans. In this study we isolated the extent to which memory for a recently consumed meal influences hunger and fullness over a three-hour period. Before lunch, half of our volunteers were shown 300 ml of soup and half were shown 500 ml. Orthogonal to this, half consumed 300 ml and half consumed 500 ml. This process yielded four separate groups (25 volunteers in each). Independent manipulation of the 'actual' and 'perceived' soup portion was achieved using a computer-controlled peristaltic pump. This was designed to either refill or draw soup from a soup bowl in a covert manner. Immediately after lunch, self-reported hunger was influenced by the actual and not the perceived amount of soup consumed. However, two and three hours after meal termination this pattern was reversed - hunger was predicted by the perceived amount and not the actual amount. Participants who thought they had consumed the larger 500-ml portion reported significantly less hunger. This was also associated with an increase in the 'expected satiation' of the soup 24-hours later. For the first time, this manipulation exposes the independent and important contribution of memory processes to satiety. Opportunities exist to capitalise on this finding to reduce energy intake in humans.

Assessment of Vegetable and Fruit Substrates as Potential Rearing Media for Hermetia illucens (Diptera: Stratiomyidae) Larvae.

PubMed

Jucker, Costanza; Erba, Daniela; Leonardi, Maria Giovanna; Lupi, Daniela; Savoldelli, Sara

2017-12-08

Hermetia illucens (L.) (Diptera: Stratiomyidae) is able to consume a wide range of organic matter and is of particular interest for waste management. The nutritional value of preimaginal stages, in particular the protein content, makes this species a valid candidate for use as feed for other organisms. Vegetables and fruits are promising rearing substrates for insects produced for this purpose according to the EU regulation. In order to examine the effects of diets on insect performance and chemical composition, larvae were reared on the following substrates: 1) fruit (apple, pear, and orange); 2) vegetable (lettuce, green beans, and cabbage); and 3) mixed fruits and vegetables. High percentages of survival were observed on all diets, but there were differences among weights of larvae, pupae, and adults, with weights of larvae reared on mixed fruits and vegetables lower than on other diets. Pupae reared on the mixed diet were heaviest, and also morphometric measurements of adults were highest. Larvae reared on fruit diets had the highest fat content, comprising mostly saturated fatty acids; the highest content of essential n-3 fatty acids was found in vegetable reared larvae and that of n-6 in mixed reared larvae. Larvae reared on the mixed diet had the highest protein content. Calcium contents were high and moderate amounts of iron and zinc were found. H. illucens showed the capability to develop on vegetable and fruits diets displaying different nutrient profiles and biological performances. The best-performing rearing strategy should vary in relation to the final use of H. illucens. © The Authors 2017. Published by Oxford University Press on behalf of Entomological Society of America. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Fabrication and characterization of dye-sensitized solar cells based on natural plants

NASA Astrophysics Data System (ADS)

Gu, Peng; Yang, Dingyu; Zhu, Xinghua; Sun, Hui; Li, Jitao

2018-02-01

In this paper, the dye-sensitized solar cells (DSSCs) were fabricated based on natural dyes extracting from carrot, mulberry, purple cabbage, potato, and grapes. The ultraviolet-visible spectra suggested purple cabbage and mulberry possess better absorption at 300-550 nm. The solar cells using purple cabbage as dye achieved a conversion efficiency of 0.162% with short-circuit photocurrent density (Jsc) of 0.621 mA/cm2, open circuit voltage (Voc) of 0.541 V and fill factor (FF) of 0.484. The Infrared spectra revealed the bond of Osbnd H, Csbnd C, Csbnd O, Csbnd H were existed in purple cabbage. Finally, the optimal extraction time of dyes is also presented.

Deep 'Stone Soup' Trenching by Phoenix

NASA Technical Reports Server (NTRS)

2008-01-01

Digging by NASA's Phoenix Mars Lander on Aug. 23, 2008, during the 88th sol (Martian day) since landing, reached a depth about three times greater than in any trench Phoenix has excavated. The deep trench, informally called 'Stone Soup' is at the borderline between two of the polygon-shaped hummocks that characterize the arctic plain where Phoenix landed.

The lander's Surface Stereo Imager took this picture of Stone Soup trench on Sol 88 after the day's digging. The trench is about 25 centimeters (10 inches) wide and about 18 centimeters (7 inches) deep.

When digging trenches near polygon centers, Phoenix has hit a layer of icy soil, as hard as concrete, about 5 centimeters or 2 inches beneath the ground surface. In the Stone Soup trench at a polygon margin, the digging has not yet hit an icy layer like that.

Stone Soup is toward the left, or west, end of the robotic arm's work area on the north side of the lander.

The Phoenix Mission is led by the University of Arizona, Tucson, on behalf of NASA. Project management of the mission is by NASA's Jet Propulsion Laboratory, Pasadena, Calif. Spacecraft development is by Lockheed Martin Space Systems, Denver.

Free radical interactions between raw materials in dry soup powder.

PubMed

Raitio, Riikka; Orlien, Vibeke; Skibsted, Leif H

2011-12-01

Interactions at the free radical level were observed between dry ingredients in cauliflower soup powder, prepared by dry mixing of ingredients and rapeseed oil, which may be of importance for quality deterioration of such dry food products. The free radical concentrations of cauliflower soup powder, obtained by electron spin resonance (ESR) spectroscopy, rapidly become smaller during storage (40°C and relative humidity of 75%) than the calculated concentrations of free radicals based on the free radical concentrations of the powder ingredients used to make the soup powder and stored separately under similar conditions. Similarly, free radical concentrations decreased faster when any combination of two powder ingredients (of the three major ingredients of the soup powder) were mixed together and stored at 50°C for 1week than when each powder component was stored separately. Furthermore, yeast extract powder was found to play a key role when free radical interactions between powder ingredients occurred. The incubation of rapeseed oil with powder ingredients at 45°C for 24h, indicated the ability of cauliflower powder to increase the concentration of hydroperoxides in rapeseed oil, while yeast extract powder was found to prevent this hydroperoxide formation. Copyright © 2011 Elsevier Ltd. All rights reserved.

The study of heat penetration of kimchi soup on stationary and rotary retorts.

PubMed

Cho, Won-Il; Park, Eun-Ji; Cheon, Hee Soon; Chung, Myong-Soo

2015-03-01

The aim of this study was to determine the heat-penetration characteristics using stationary and rotary retorts to manufacture Kimchi soup. Both heat-penetration tests and computer simulation based on mathematical modeling were performed. The sterility was measured at five different positions in the pouch. The results revealed only a small deviation of F 0 among the different positions, and the rate of heat transfer was increased by rotation of the retort. The thermal processing of retort-pouched Kimchi soup was analyzed mathematically using a finite-element model, and optimum models for predicting the time course of the temperature and F 0 were developed. The mathematical models could accurately predict the actual heat penetration of retort-pouched Kimchi soup. The average deviation of the temperature between the experimental and mathematical predicted model was 2.46% (R(2)=0.975). The changes in nodal temperature and F 0 caused by microbial inactivation in the finite-element model predicted using the NISA program were very similar to that of the experimental data of for the retorted Kimchi soup during sterilization with rotary retorts. The correlation coefficient between the simulation using the NISA program and the experimental data was very high, at 99%.

The Study of Heat Penetration of Kimchi Soup on Stationary and Rotary Retorts

PubMed Central

Cho, Won-Il; Park, Eun-Ji; Cheon, Hee Soon; Chung, Myong-Soo

2015-01-01

The aim of this study was to determine the heat-penetration characteristics using stationary and rotary retorts to manufacture Kimchi soup. Both heat-penetration tests and computer simulation based on mathematical modeling were performed. The sterility was measured at five different positions in the pouch. The results revealed only a small deviation of F0 among the different positions, and the rate of heat transfer was increased by rotation of the retort. The thermal processing of retort-pouched Kimchi soup was analyzed mathematically using a finite-element model, and optimum models for predicting the time course of the temperature and F0 were developed. The mathematical models could accurately predict the actual heat penetration of retort-pouched Kimchi soup. The average deviation of the temperature between the experimental and mathematical predicted model was 2.46% (R2=0.975). The changes in nodal temperature and F0 caused by microbial inactivation in the finite-element model predicted using the NISA program were very similar to that of the experimental data of for the retorted Kimchi soup during sterilization with rotary retorts. The correlation coefficient between the simulation using the NISA program and the experimental data was very high, at 99%. PMID:25866751

[Effects of spent mushroom compost on greenhouse cabbage growth under soil salt stress].

PubMed

Wang, Qiu-Ling; Wu, Liang-Huan; Dong, Lan-Xue; Chen, Zai-Ming; Wang, Zhong-Qiang

2011-05-01

A pot experiment was conducted to study the effect of spent mushroom compost (SMC) in alleviating greenhouse soil secondary salinization and cabbage salt stress. With the amendment of SMC, the salinized soil after 60 day cabbage cultivation had a pH value close to 7.0, its organic matter and available phosphorous contents increased significantly, and the increment of total water-soluble salt content reduced, compared with the control. When the amendment amount of SMC was 10 g x kg(-1), the increment of soil water soluble salt content was the least, suggesting that appropriate amendment with SMC could reduce the salt accumulation in greenhouse soil. Amendment with SMC increased the cabbage seed germination rate, plant height, plant fresh mass, chlorophyll SPAD value, and vitamin C content, and decreased the proline content significantly. All the results indicated that SMC could improve the growth environment of greenhouse cabbage, and effectively alleviate the detrimental effect of salt stress.

DNA-based identification of Brassica vegetable species for the juice industry.

PubMed

Etoh, Kazumi; Niijima, Noritaka; Yokoshita, Masahiko; Fukuoka, Shin-Ichi

2003-10-01

Since kale (Brassica oleracea var. acephala), a cruciferous vegetable with a high level of vitamins and functional compounds beneficial to health and wellness, has become widely used in the juice industry, a precise method for quality control of vegetable species is necessary. We describe here a DNA-based identification method to distinguish kale from cabbage (Brassica oleracea var. capitata), a closely related species, which can be inadvertently mixed with kale during the manufacturing process. Using genomic DNA from these vegetables and combinatory sets of nucleotide primers, we screened for random amplified polymorphic DNA (RAPD) fragments and found three cabbage-specific fragments. These RAPD fragments, with lengths of 1.4, 0.5, and 1.5 kb, were purified, subcloned, and sequenced. Based on sequence-tagged sites (STS), we designed sets of primers to detect cabbage-specific identification (CAI) DNA markers. Utilizing the CAI markers, we successfully distinguished more than 10 different local cabbage accessions from 20 kale accessions, and identified kale juices experimentally spiked with different amounts of cabbage.

Speciation of vanadium in Chinese cabbage (Brassica rapa L.) and soils in response to different levels of vanadium in soils and cabbage growth.

PubMed

Tian, Liyan; Yang, Jinyan; Alewell, Christine; Huang, Jen-How

2014-09-01

This study highlights the accumulation and speciation of vanadium in Chinese cabbage (Brassica rapa L.) in relation to the speciation of soil vanadium with pot experiments at 122-622mgVkg(-1) by spiking NH4VO3. Cabbage planting decreased the bioavailable and residual vanadium based on sequential extraction, leading to enrichment of oxalate-extractable vanadium in soils. The biomass production increased with increasing concentrations of soil vanadium from 122 to 372mgVkg(-1), probably due to the increasing nitrogen availability and low vanadium availability in our soils with a consequent low vanadium toxicity. Although the concentrations of root vanadium (14.4-24.9mgVkg(-1)) related positively with soil vanadium, the bio-dilution alleviated the increase of leaf vanadium (2.1-2.7mgVkg(-1)). The predominance of vanadium(IV) in leaves (∼60-80% of total vanadium) indicates bio-reduction of vanadium in Chinese cabbage, since the mobile vanadium in oxic soils was usually pentavalent. Approximately 15-20% of the leaf vanadium was associated with recalcitrant leaf tissues. The majority of leaf vanadium was water and ethanol extractable, which is considered mobile and may cause more toxic effects on Chinese cabbage. Copyright © 2014 Elsevier Ltd. All rights reserved.

Observation of yttrium oxide nanoparticles in cabbage (Brassica oleracea) through dual energy K-edge subtraction imaging

DOE PAGES

Chen, Yunyun; Sanchez, Carlos; Yue, Yuan; ...

2016-03-25

Background: The potential transfer of engineered nanoparticles (ENPs) from plants into the food chain has raised widespread concerns. In order to investigate the effects of ENPs on plants, young cabbage plants (Brassica oleracea) were exposed to a hydroponic system containing yttrium oxide (yttria) ENPs. The objective of this study was to reveal the impacts of NPs on plants by using K-edge subtraction imaging technique. Results: Using synchrotron dual-e nergy X-ray micro-tomography with K-edge subtraction technique, we studied the uptake, accumulation, distribution and concentration mapping of yttria ENPs in cabbage plants. It was found that yttria ENPs were uptaken by themore » cabbage roots but did not effectively transferred and mobilized through the cabbage stem and leaves. This could be due to the accumulation of yttria ENPs blocked at primary-lateral-root junction. Instead, non-yttria minerals were found in the xylem vessels of roots and stem. Conclusions: Synchrotron dual-energy X-ray micro-tomography is an effective method to observe yttria NPs inside the cabbage plants in both whole body and microscale level. Furthermore, the blockage of a plant's roots by nanoparticles is likely the first and potentially fatal environmental effect of such type of nanoparticles.« less

Nutritional status of men attending a soup kitchen: a pilot study.

PubMed Central

Laven, G T; Brown, K C

1985-01-01

Nutritional status and socioeconomic characteristics of 49 men attending a soup kitchen in a residential neighborhood of Birmingham, Alabama were determined by interview, anthropometry and laboratory assays. Laboratory or anthropometric evidence of nutrient deficiency was present in 94 per cent of the subjects. Deficiency of ascorbate (63 per cent), folate (35 per cent), and thiamin (29 per cent) was higher in these men than in either patients or presumably healthy adults. Since soup kitchen meals provided insufficient vitamin C and folate, additional sources of these nutrients should be provided. PMID:4040716

The Emergency/Assault Food Packet with the Arctic Supplement. An Evaluation of an Arctic Ration and Assessment of Water Discipline in the Arctic

DTIC Science & Technology

1981-12-01

noodle soup, oatmeal with maple sugar, oatmeal cookie bar, granola bar, and starch jelly Given by increasing median hedonic rating, the ten least...of 8.0 or better. By decreasing hedonic rating, these were cocoa, lemon tea, oatmeal with apples, chicken noodle soup, oatmeal with maple sugar...Sugar 7.37 8.53*+ (87) Soups** Chicken Noodle 7.48 8.53* (60) Beef Vegetable 7.26 8.19* (47) Beverages* * Cocoa Beverage Powder 7.68

Plant growth regulator-mediated anti-herbivore responses of cabbage (Brassica oleracea) against cabbage looper Trichoplusia ni Hübner (Lepidoptera: Noctuidae).

PubMed

Scott, Ian M; Samara, R; Renaud, J B; Sumarah, M W

2017-09-01

Plant elicitors can be biological or chemical-derived stimulators of jasmonic acid (JA) or salicylic acid (SA) pathways shown to prime the defenses in many crops. Examples of chemical elicitors of the JA and SA pathways include methyl-jasmonate and 1,2,3-benzothiadiazole-7-carbothioate (BTH or the commercial plant activator Actigard 50WG, respectively). The use of specific elicitors has been observed to affect the normal interaction between JA and SA pathways causing one to be upregulated and the other to be suppressed, often, but not always, at the expense of the plant's herbivore or pathogen defenses. The objective of this study was to determine whether insects feeding on Brassica crops might be negatively affected by SA inducible defenses combined with an inhibitor of detoxification and anti-oxidant enzymes that regulate the insect response to the plant's defenses. The relative growth rate of cabbage looper Trichoplusia ni Hübner (Lepidoptera: Noctuidae) fed induced cabbage Brassica oleraceae leaves with the inhibitor, quercetin, was significantly less than those fed control cabbage with and without the inhibitor. The reduced growth was related to the reduction of glutathione S-transferases (GSTs) by the combination of quercetin and increased levels of indole glucosinolates in the cabbage treated with BTH at 2.6× the recommended application rate. These findings may offer a novel combination of elicitor and synergist that can provide protection from plant disease and herbivores in cabbage and other Brassica crops. Crown Copyright © 2016. Published by Elsevier Inc. All rights reserved.

Isolation and Characterization of a Phosphorus-Solubilizing Bacterium from Rhizosphere Soils and Its Colonization of Chinese Cabbage (Brassica campestris ssp. chinensis)

PubMed Central

Wang, Zhen; Xu, Guoyi; Ma, Pengda; Lin, Yanbing; Yang, Xiangna; Cao, Cuiling

2017-01-01

Phosphate-solubilizing bacteria (PSB) can promote the dissolution of insoluble phosphorus (P) in soil, enhancing the availability of soluble P. Thus, their application can reduce the consumption of fertilizer and aid in sustainable agricultural development. From the rhizosphere of Chinese cabbage plants grown in Yangling, we isolated a strain of PSB (YL6) with a strong ability to dissolve P and showed that this strain promoted the growth of these plants under field conditions. However, systematic research on the colonization of bacteria in the plant rhizosphere remains deficient. Thus, to further study the effects of PSB on plant growth, in this study, green fluorescent protein (GFP) was used to study the colonization of YL6 on Chinese cabbage roots. GFP expression had little effect on the ability of YL6 to grow and solubilize P. In addition, the GFP-expressing strain stably colonized the Chinese cabbage rhizosphere (the number of colonizing bacteria in the rhizosphere soil was 4.9 lg CFU/g). Using fluorescence microscopy, we observed a high abundance of YL6-GFP bacteria at the Chinese cabbage root cap and meristematic zone, as well as in the root hairs and hypocotyl epidermal cells. High quantities of GFP-expressing bacteria were recovered from Chinese cabbage plants during different planting periods for further observation, indicating that YL6-GFP had the ability to endogenously colonize the plants. This study has laid a solid and significant foundation for further research on how PSB affects the physiological processes in Chinese cabbage to promote plant growth. PMID:28798725

How to make stone soup: Is the "Paleo diet" a missed opportunity for anthropologists?

PubMed

Chang, Melanie L; Nowell, April

2016-09-01

For the past few years, people everywhere have been "going Paleo." Websites and social media touting the benefits of eating a "Paleo diet" and following a "Paleolithic life style" serve as calls to arms for health-conscious individuals seeking information about the latest health and fitness trends. Many of these people participate in programs such as Crossfit, which involve major social and life-style modification components and therefore facilitate the dissemination of dietary fads. 1 The PALEOf(x) TM conference, which bills itself as "the world's premier holistic wellness event," has attracted sellout crowds of thousands of attendees for the last four years. 2 Consumers can wear Paleo clothing, download Paleo shopping and exercise apps to their smartphones, order prepackaged Paleo food, prepare it using Paleo cooking implements, or expediently buy Paleo convenience foods from Paleodiet™ vending machines 3 and "Cultured Caveman" food trucks. 4 The Paleo diet is touted by movie stars, reality TV personalities, and professional athletes, including LeBron James and the entire Miami Dolphins NFL team. 5,6 Books with titles such as The Primal Blueprint, 7 Cavewomen Don't Get Fat, 8 and Paleo Perfected 9 (the latter by the stodgy America's Test Kitchen) are legion, and many are bestsellers. © 2016 Wiley Periodicals, Inc.

Processed tomato products as a source of dietary lycopene: bioavailability and antioxidant properties.

PubMed

Rao, A Venket

2004-01-01

Oxidative stress is one of the major contributors to increased risk of chronic diseases. A diet rich in tomatoes and tomato products containing lycopene, a carotenoid antioxidant, has been found to protect against these chronic diseases by mitigating oxidative damage. The study aim was to evaluate the effects of a long-term tomato-rich diet, consisting of various processed tomato products, on bioavailability and antioxidant properties of lycopene. Seventeen healthy human subjects (ten men, seven non-pregnant women) participated in the study. Following a two-week washout period during which subjects avoided foods containing lycopene, all subjects consumed test tomato products including tomato juice, tomato sauce, tomato paste, ketchup, spaghetti sauce, and ready-to-serve tomato soup providing 30 mg of lycopene a day for four weeks. At the end of treatment, serum lycopene level increased significantly (p <0.05), from 181.79 +/- 31.25 to 684.7 +/- 113.91 nmol/L. Similarly, total antioxidant potential increased significantly (p <0.05), from 2.26 +/- 0.015 to 2.38 +/- 0.17 mmol/L Trolox equivalent. Lipid and protein oxidation was reduced significantly (p <0.05). The results suggest that a tomato-rich diet containing different sources of lycopene can increase serum lycopene levels and reduce oxidative stress effectively.

Mediators of the effects of rice intake on health in individuals consuming a traditional Japanese diet centered on rice

PubMed Central

Toyomaki, Atsuhito; Miyazaki, Akane; Nakai, Yukiei; Yamaguchi, Atsuko; Kubo, Chizuru; Suzuki, Junko; Ohkubo, Iwao; Shimizu, Mari; Musashi, Manabu; Kiso, Yoshinobu; Kusumi, Ichiro

2017-01-01

Although the Japanese diet is believed to be balanced and healthy, its benefits have been poorly investigated, especially in terms of effects on mental health. We investigated dietary patterns and physical and mental health in the Japanese population using an epidemiological survey to determine the health benefits of the traditional Japanese diet. Questionnaires to assess dietary habits, quality of life, sleep quality, impulsivity, and depression severity were distributed to 550 randomly selected middle-aged and elderly individuals. Participants with any physical or mental disease were excluded. Two-hundred and seventy-eight participants were selected for the final statistical analysis. We determined rice to be one of the most traditional foods in Japanese cuisine. Scores for each questionnaire were computed, and the correlations between rice intake and health indices were assessed. When analyzing the direct correlations between rice intake and health indices, we found only two correlations, namely those with quality of life (vitality) and sleep quality. Path analysis using structural equation modeling was performed to investigate the association between rice intake and health, with indirect effects included in the model. Additional associations between rice intake and health were explained using this model when compared to those using direct correlation analysis. Path analysis was used to identify mediators of the rice-health association. These mediators were miso (soybean paste) soup, green tea, and natto (fermented soybean) intake. Interestingly, these mediators have been major components of the Japanese diet since 1975, which has been considered one of the healthiest diets since the 1960s. Our results indicate that the combination of rice with other healthy foods, which is representative of the traditional Japanese diet, may contribute to improvements in physical and mental health. PMID:28968452

Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang.

PubMed

Roh, Soo Hyun; Lee, Soh Min; Kim, Sang Sook; Kim, Kwang-Ok

2018-02-01

Doenjang, a Korean traditional fermented soybean paste, is one of the most essential condiments in Korean cuisine. Condiments are rarely consumed as it is, and are generally applied to other foods. The objective of this study was to understand how sensory drivers of liking of Doenjang would be affected according to food forms in which it is evaluated: the original paste form compared with a normally consumed soup form, and to understand the association of familiarity of evaluated food form. Descriptive analysis and consumer acceptability test was performed in 2 consumption forms: the original paste form and the Doenjang soup from. For consumer liking test, elderly consumers who have more experience to traditional Deonjang were compared to the young in their response to Doenjang paste and soup. The descriptive analysis results showed that the characteristic sensory features of the Deonjang samples were little affected based on the food system in which it was evaluated. However, when the paste was applied in soup, the intensities of the characteristic sensory features were reduced. Acceptability and familiarity of traditional type Doenjang samples for the young and for the elderly consumers were very similar in paste, but it differed when the samples were evaluated in soup. Thus, expectation difference between the young and the elderly was better revealed in soup, a more common food form consumed in practice. The results of this study indicate the importance of understanding sensory drivers of liking for a condiment such as Doenjang in their commonly consumed forms. Compared to the original condiment form, expectation difference between the young and the elderly were better revealed in Deonjang soup, a food form normally consumed in practice. Thus, the results of this study reinforced the importance of investigating sensory drivers of liking for a condiment in a food form that is normally consumed in practice for accurate understanding on consumer preference. © 2018 Institute of Food Technologists®.

Selected Vegetables/Sun's Soup (PDQ®)—Patient Version

Cancer.gov

Expert-reviewed information summary about the use of selected vegetables/Sun's soup as a treatment for people with cancer. Note: The information in this summary is no longer being updated and is provided for reference purposes only.

21 CFR 102.26 - Frozen “heat and serve” dinners.

Code of Federal Regulations, 2010 CFR

2010-04-01

... servings of food (e.g., soup, bread or rolls, beverage, dessert). (b) The common or usual name of the food... section contained in the package (e.g., onion soup, enriched white bread, and artificially flavored...

A solar magnetic and velocity field measurement system for Spacelab 2: The Solar Optical Universal Polarimeter (SOUP)

NASA Technical Reports Server (NTRS)

Tarbell, Theodore D.; Title, Alan M.

1992-01-01

The Solar Optical Universal Polarimeter (SOUP) flew on the shuttle mission Spacelab 2 (STS-51F) in August, 1985, and collected historic solar observations. SOUP is the only solar telescope on either a spacecraft or balloon which has delivered long sequences of diffraction-limited images. These movies led to several discoveries about the solar atmosphere which were published in the scientific journals. After Spacelab 2, reflights were planned on the shuttle Sunlab mission, which was cancelled after the Challenger disaster, and on a balloon flights, which were also cancelled for funding reasons. In the meantime, the instrument was used in a productive program of ground-based observing, which collected excellent scientific data and served as instrument tests. Given here is an overview of the history of the SOUP program, the scientific discoveries, and the instrument design and performance.

A solar magnetic and velocity field measurement system for Spacelab 2: The Solar Optical Universal Polarimeter (SOUP)

NASA Astrophysics Data System (ADS)

Tarbell, Theodore D.; Title, Alan M.

1992-08-01

The Solar Optical Universal Polarimeter (SOUP) flew on the shuttle mission Spacelab 2 (STS-51F) in August, 1985, and collected historic solar observations. SOUP is the only solar telescope on either a spacecraft or balloon which has delivered long sequences of diffraction-limited images. These movies led to several discoveries about the solar atmosphere which were published in the scientific journals. After Spacelab 2, reflights were planned on the shuttle Sunlab mission, which was cancelled after the Challenger disaster, and on a balloon flights, which were also cancelled for funding reasons. In the meantime, the instrument was used in a productive program of ground-based observing, which collected excellent scientific data and served as instrument tests. Given here is an overview of the history of the SOUP program, the scientific discoveries, and the instrument design and performance.

Metabolism of citral, the major constituent of lemongrass oil, in the cabbage looper, Trichoplusia ni, and effects of enzyme inhibitors on toxicity and metabolism.

PubMed

Tak, Jun-Hyung; Isman, Murray B

2016-10-01

Although screening for new and reliable sources of botanical insecticides remains important, finding ways to improve the efficacy of those already in use through better understanding of their modes-of-action or metabolic pathways, or by improving formulations, deserves greater attention as the latter may present lesser regulation hurdles. Metabolic processing of citral (a combination of the stereoisomers geranial and neral), a main constituent of lemongrass (Cymbopogon citratus) essential oil has not been previously examined in insects. To address this, we investigated insecticidal activities of lemongrass oil and citral, as well as the metabolism of citral in larvae of the cabbage looper, Trichoplusia ni, in associations with well-known enzyme inhibitors. Among the inhibitors tested, piperonyl butoxide showed the highest increase in toxicity followed by triphenyl phosphate, but no synergistic interaction between the inhibitors was observed. Topical application of citral to fifth instar larvae produced mild reductions in food consumption, and frass analysis after 24h revealed geranic acid (99.7%) and neric acid (98.8%) as major metabolites of citral. Neither citral nor any other metabolites were found following in vivo analysis of larvae after 24h, and no significant effect of enzyme inhibitors was observed on diet consumption or citral metabolism. Copyright © 2016 Elsevier B.V. All rights reserved.

Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens.

PubMed

Qi, Jun; Liu, Deng-Yong; Zhou, Guang-Hong; Xu, Xing-Lian

2017-09-01

The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste-active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5'-nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel. Results showed that the major umami-related compounds in the chicken soup were inosine 5'-monophosphate (IMP) and chloride, both of which increased significantly (P < 0.05) during stewing. The taste active values (TAVs) of the equivalent umami concentration (EUC) increased from 4.08 to 9.93 (P < 0.05) after stewing for 3 h. Although the FAA and mineral contents increased significantly (P < 0.05), their TAVs were less than 1. The volatile compounds were mainly hexanal, heptanal, octanal, nonanal, (E)-2-nonanal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-hexanol, and 2-pentyl furan. With the prolonged stewing time, the aldehydes first increased and then decreased significantly (P < 0.05), while 1-hexanol and 2-pentyl furan increased steadily (P < 0.05). The aroma scores of the chicken soup reached the maximum after stewing for 3 h. The discrepancy in overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing time has a positive effect on improving the flavor profiles of chicken soup, especially within the first 2 h. © 2017 Institute of Food Technologists®.

Bacteriology of Dehydrated Space Foods 1

PubMed Central

Powers, Edmund M.; Ay, Carl; El-Bisi, Hamed M.; Rowley, Durwood B.

1971-01-01

The initial bacteriological requirement established in 1964 for space foods by the U.S. Army Natick Laboratories are: a total aerobic plate count (≤ 10,000 per g), a total coliform count (≤ 10 per g), fecal coliforms (negative per gram), fecal streptococci (≤ 20 per g), coagulase-positive staphylococci (negative in 5 g) and salmonellae (negative in 10 g). Of the space foods and prototypes tested during 1968 and 1969, 93% complied with the total aerobic plate count, 98% had less than 1 coliform per g, and 99% were negative for fecal coliforms; 88% complied with the streptococci requirement; 100 and 98% were negative for staphylococci and salmonellae, respectively. Nineteen food samples which did not comply (as indicated parenthetically by actual counts per gram) with the requirements were (i) total aerobic plate count: beef soup and gravy base (18,000), chicken soup and gravy base (57,000), spaghetti with meat sauce (12,100 and 14,000), sugared coffee (> 300,000), chocolate ice cream cubes (20,000), and each of four samples of chocolate candy (12,000 to 61,000); (ii) coliforms: two out of three vanilla milk drinks (16 and 127) and one beef hash bar (14); (iii) fecal coliforms: one sample of chicken soup and gravy base positive; (iv) fecal streptococci: two samples of peanut cubes (40 and 108), coconut cubes (75), chicken soup and gravy base (2,650), beef soup and gravy base (33), and five out of six flavored milk drinks (23 to 300); (v) salmonellae: one each of chicken and beef soup and gravy base were positive. Images PMID:4940878

The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup.

PubMed

Li, Jin-Lin; Tu, Zong-Cai; Zhang, Lu; Sha, Xiao-Mei; Wang, Hui; Pang, Juan-Juan; Tang, Ping-Ping

2016-08-01

Ginger and garlic have long been used in Asian countries to enhance the flavor and to neutralize any unpleasant odors present in fish soup. The purpose of this study was to evaluate the change in the amount of volatile components present in fish soup compared to boiled water solutions of ginger and garlic. The fish soup was prepared by boiling oil-fried grass carp ( Ctenopharyngodon idella ) with or without ginger and/or garlic. Generally, boiling garlic and ginger in water led to a decrease in the amount of the principal volatile constituents of these spices, together with the formation of some new volatiles such as pentanal, hexanal, and nonanal. The results showed that 16 terpenes present in raw ginger, predominantly camphene, β -phellandrene, β -citral, α -zingiberene, and ( E )-neral, were detected in fish soup with added ginger and thus remained in the solution even after boiling. Similarly, 2-propen-1-ol and three sulfur compounds (allyl sulfide, diallyl disulfide, and diallyl trisulfide) present in raw garlic, were present in trace amounts in the boiled garlic solution, but were present in considerably larger amounts in the boiled fish solution with garlic or garlic plus ginger. In conclusion, the effect of adding spices on the volatile profile of grass carp soup can be attributed to the dissolution of flavor volatiles mainly derived from raw spices into the solution, with few additional volatiles being formed during boiling. In addition, boiling previously fried grass carp with spices led to enhanced volatile levels compared to boiled spice solutions.

Episodic Memory and Appetite Regulation in Humans

PubMed Central

Brunstrom, Jeffrey M.; Burn, Jeremy F.; Sell, Nicola R.; Collingwood, Jane M.; Rogers, Peter J.; Wilkinson, Laura L.; Hinton, Elanor C.; Maynard, Olivia M.; Ferriday, Danielle

2012-01-01

Psychological and neurobiological evidence implicates hippocampal-dependent memory processes in the control of hunger and food intake. In humans, these have been revealed in the hyperphagia that is associated with amnesia. However, it remains unclear whether ‘memory for recent eating’ plays a significant role in neurologically intact humans. In this study we isolated the extent to which memory for a recently consumed meal influences hunger and fullness over a three-hour period. Before lunch, half of our volunteers were shown 300 ml of soup and half were shown 500 ml. Orthogonal to this, half consumed 300 ml and half consumed 500 ml. This process yielded four separate groups (25 volunteers in each). Independent manipulation of the ‘actual’ and ‘perceived’ soup portion was achieved using a computer-controlled peristaltic pump. This was designed to either refill or draw soup from a soup bowl in a covert manner. Immediately after lunch, self-reported hunger was influenced by the actual and not the perceived amount of soup consumed. However, two and three hours after meal termination this pattern was reversed - hunger was predicted by the perceived amount and not the actual amount. Participants who thought they had consumed the larger 500-ml portion reported significantly less hunger. This was also associated with an increase in the ‘expected satiation’ of the soup 24-hours later. For the first time, this manipulation exposes the independent and important contribution of memory processes to satiety. Opportunities exist to capitalise on this finding to reduce energy intake in humans. PMID:23227200

Preventing gastric sieving by blending a solid/water meal enhances satiation in healthy humans.

PubMed

Marciani, Luca; Hall, Nicholas; Pritchard, Susan E; Cox, Eleanor F; Totman, John J; Lad, Mita; Hoad, Caroline L; Foster, Tim J; Gowland, Penny A; Spiller, Robin C

2012-07-01

Separation of solids and liquids within the stomach allows faster gastric emptying of liquids compared with solids, a phenomenon known as sieving. We tested the hypothesis that blending a solid and water meal would abolish sieving, preventing the early rapid decrease in gastric volume and thereby enhancing satiety. We carried out 2 separate studies. Study 1 was a 2-way, crossover, satiety study of 22 healthy volunteers who consumed roasted chicken and vegetables with a glass of water (1008 kJ) or the same blended to a soup. They completed satiety visual analogue scales at intervals for 3 h. Study 2 was a 2-way, crossover, mechanistic study of 18 volunteers who consumed the same meals and underwent an MRI to assess gastric emptying, gallbladder contraction, and small bowel water content (SBWC) at intervals for 3 h. In Study 1, the soup meal was associated with reduced hunger (P = 0.02). In Study 2, the volume of the gastric contents after the soup meal decreased more slowly than after the solid/liquid meal (P = 0.0003). The soup meal caused greater gallbladder contraction (P < 0.04). SBWC showed a biphasic response with an initial "gastric" phase during which SBWC was greater when the solid/liquid meal was consumed (P < 0.001) and a later "small bowel" phase when SBWC was greater when the soup meal was consumed (P < 0.01). Blending the solid/liquid meal to a soup delayed gastric emptying and increased the hormonal response to feeding, which may contribute to enhanced postprandial satiety.

Selected Vegetables/Sun's Soup (PDQ®)—Health Professional Version

Cancer.gov

Expert-reviewed information summary about the use of selected vegetables/Sun's soup as a treatment for people with cancer. Note: The information in this summary is no longer being updated and is provided for reference purposes only.

Effect of the consumption of a fruit and vegetable soup with high in vitro carotenoid bioaccessibility on serum carotenoid concentrations and markers of oxidative stress in young men.

PubMed

Martínez-Tomás, Rebeca; Larqué, Elvira; González-Silvera, Daniel; Sánchez-Campillo, María; Burgos, María Isabel; Wellner, Anna; Parra, Soledad; Bialek, Lucy; Alminger, Marie; Pérez-Llamas, Francisca

2012-03-01

To evaluate the effect of the daily intake of a fruit & vegetable soup with high in vitro bioaccessibility of carotenoids on β-carotene and lycopene serum concentrations. Fourteen healthy young men (24 ± 1 years) received 300 mL/day of a carrot, tomato, and broccoli soup, containing 3.9 mg β-carotene and 4 mg lycopene, for 4 weeks followed by a 4-week washout period. The serum carotenoid response and oxidative markers were analyzed after 3 and 4 weeks of soup consumption and after a 4-week washout. The in vitro bioaccessibility of β-carotene and lycopene was 55 and 43%, respectively, in the soup. Serum β-carotene concentrations were significantly higher than baseline (0.33 ± 0.05 μmol/L) after 3 weeks (0.69 ± 0.06 μmol/L) and 4 weeks (0.78 ± 0.10 μmol/L) of soup consumption (P < 0.001). Serum lycopene was also significantly higher compared with baseline levels (0.26 ± 0.08-0.56 ± 0.04 μmol/L and 0.60 ± 0.04 μmol/L, after 3 and 4 weeks, respectively) (P < 0.001). Although the highest concentration of both carotenoids was found after 4 weeks, the levels were not statistically different from the levels at 3 weeks. A 4-week washout significantly decreased serum carotenoid concentrations, although only β-carotene returned to baseline. Glutathione peroxidase (GPx) increased significantly after soup supplementation compared with baseline, while superoxide dismutase was significantly lower only after 3 weeks. Glutathione reductase, lipid, protein, and DNA oxidative markers remained unchanged. The soup contributed to increasing the concentration of each carotenoid by more than 100% after 3 and 4 weeks of consumption, the maximum increase being observed after 4 weeks. Oxidative markers did not show any variation except for GPx. Serum lycopene half-life was longer than that of β-carotene, which may be important for studies evaluating both carotenoids.

Correlations between Colonization of Onion Thrips and Leaf Reflectance Measures across Six Cabbage Varieties

PubMed Central

Bálint, János; Nagy, Balázs Vince; Fail, József

2013-01-01

The main purpose of this study was to reveal if the UV-A, and visible light reflection of leaves of white cabbage varieties is correlated to resistance against onion thrips. The antixenotic resistance (AR) against onion thrips and thrips damage differed between varieties Balashi, Bloktor, Riana – considered resistant – and Green Gem, Hurricane, Quisor – considered susceptible. The solar UV-A (340–400 nm) and visible (401–650 nm) light reflection of white cabbage leaves were recorded. Correlation between AR against onion thrips and reflection of leaves in UV-A and visible range of the studied white cabbage varieties were computed. According to the AR evaluation onion thrips density was always higher on susceptible than on resistant varieties. The UV-A light reflection of head forming leaves and the contrast between head and exterior leaves (H/E) was negatively correlated with onion thrips host preference at an early stage of cabbage head formation. The visible light reflection of both head forming and exterior leaves was also negatively correlated with onion thrips host preference. Susceptible varieties had greater damage ratings at harvest than resistant ones and positive correlations were observed between AR and damage. AR against onion thrips may be affected by differences in reflection of cabbage leaves at an early growth stage. It is suggested that more intensive reflection of leaves and/or higher contrast values between the reflectance intensity of head versus outer leaves made the resistant varieties less attractive to onion thrips. Our results reported here provide the first evidence of negative correlation between UV-A and visible reflection of leaves and AR of white cabbage against a dangerous insect pest, opening new perspectives for understanding the role of reflection by plant leaves in pest management. PMID:24040093

Anatomic Characteristics Associated with Head Splitting in Cabbage (Brassica oleracea var. capitata L.)

PubMed Central

Li, Xiaonan; Choi, Su Ryun; Wang, Yunbo; Sung, Chang-keun; Im, Subin; Ramchiary, Nirala; Zhou, Guangsheng; Lim, Yong Pyo

2015-01-01

Cabbage belonging to Brassicaceae family is one of the most important vegetables cultivated worldwide. The economically important part of cabbage crop is head, formed by leaves which may be of splitting and non-splitting types. Cabbage varieties showing head splitting causes huge loss to the farmers and therefore finding the molecular and structural basis of splitting types would be helpful to breeders. To determine which anatomical characteristics were related to head-splitting in cabbage, we analyzed two contrasting cabbage lines and their offspring using a field emission scanning electron microscope. The inbred line “747” is an early head-splitting type, while the inbred line “748” is a head-splitting-resistant type. The petiole cells of “747” seems to be larger than those of “748” at maturity; however, there was no significant difference in petiole cell size at both pre-heading and maturity stages. The lower epidermis cells of “747” were larger than those of “748” at the pre-heading and maturity stages. “747” had thinner epidermis cell wall than “748” at maturity stage, however, there was no difference of the epidermis cell wall thickness in the two lines at the pre-heading stage. The head-splitting plants in the F1 and F2 population inherited the larger cell size and thinner cell walls of epidermis cells in the petiole. In the petiole cell walls of “747” and the F1 and F2 plants that formed splitting heads, the cellulose microfibrils were loose and had separated from each other. These findings verified that anomalous cellulose microfibrils, larger cell size and thinner-walled epidermis cells are important genetic factors that make cabbage heads prone to splitting. PMID:26536356

Ultrasound improves antimicrobial effect of sodium dichloroisocyanurate to reduce Salmonella Typhimurium on purple cabbage.

PubMed

Duarte, Ana Lúcia Almeida; do Rosário, Denes Kaic Alves; Oliveira, Syllas Borburema Silva; de Souza, Hygor Lendell Silva; de Carvalho, Raquel Vieira; Carneiro, Joel Camilo Souza; Silva, Pollyanna Ibrahim; Bernardes, Patrícia Campos

2018-03-23

The consumer's interest in ready-to-eat, fast-ready, nutritious and fresh foods is a major challenge for the food industry. Thus, studies on new sanitization methods are relevant. The effect of Sodium Hypochlorite (SH), Benzalkonium Chloride (BC), and Sodium Dichloroisocyanurate (SD) isolated or combined with Ultrasound (US) in purple cabbage quality over 7 days of storage at 8 ± 1 °C was evaluated. The natural microbiota (mesophilic aerobic bacteria, lactic acid bacteria and coliforms), intentionally inoculated Salmonella Typhimurium, physicochemical quality (anthocyanins, pH, total titratable acidity, instrumental color and mass loss) and sensorial quality (multiple comparison test and visual sensory acceptance) were analyzed. The best treatments for natural microbiota reduction were BC and US + BC, which in general reduced between 1.9 and 3.2 log cfu/g. US improved (p < .05) the effect of SD reducing almost 4 log cycles in the population of S. Typhimurium adhered to cabbage. The treatments with benzalkonium chloride resulted in important physicochemical changes in cabbage. The treatments SD and US + SD did not alter the physicochemical and sensorial characteristics of purple cabbage. Therefore, ultrasound combined with sodium dichloroisocyanurate is a promising alternative for the reduction of microbiological contaminants of purple cabbage without physicochemical, sensory and anthocyanin content loss. Copyright © 2018 Elsevier B.V. All rights reserved.

Characteristics of a random sample of emergency food program users in New York: II. Soup kitchens.

PubMed Central

Bowering, J; Clancy, K L; Poppendieck, J

1991-01-01

A random sample of soup kitchen clients in New York City was studied and specific comparisons made on various parameters including homelessness. Compared with the general population of low income persons, soup kitchen users were overwhelmingly male, disproportionately African-American, and more likely to live alone. The homeless (41 percent of the sample) were less likely to receive food stamps or free food, or to use food pantries. Fewer of them received Medicaid or had health insurance. Forty-seven percent had no income in contrast to 29 percent of the total sample. PMID:2053673

Microbiological quality of cooked foods and drinks sold in higher educational institutions around Yala, Pattani, and Narathiwat Provinces, Southern Thailand

NASA Astrophysics Data System (ADS)

Dalee, Abdullah D.; Sali, Khosiya; Hayeeyusoh, Nurainee; Hayeewangoh, Zubaidah; Thadah, Amporn

2017-08-01

Quality of cooked foods and drinks water sold within the vicinity of higher institutions located in Yala, Pattani and Narathiwat provinces were randomly sampled and microbiologically evaluated. As to Thai National Food Safety Standard, various food menu and drinks were subjected to conventionally determining the bacterial index; Most Probable Number (MPN) of coliform and fecal coliform as well as the detection of indicator organisms; Escherichia coli, Staphylococcus aureus and Salmonella sp. As for bacterial index, results showed that curry-type likes PSU-stir-fried liver (7.5x106 CFU/g), and and the lowest was PSU-Koleh chicken Roast (1.72x103 CFU/g). The highest and lowest counts of soup-type items were observed in YPH-KaengSom soup (1.9x107 CFU/g), and PSU-Palo soup (0.4x103 CFU/g), respectively. Higher bacterial counts were also found in YPH-spicy stir-fried chicken (7.5 x 106 CFU/g), and YPH-squid salad (2.2x107 CFU/g). For drinks, bacterial count ranged 2.0 x 103 to 8.3 x 103 CFU/g, and NRU-iced grape juice having the highest bacterial count (2.0x106 CFU/g). Overall, foods not complying to the Thai National Food Safety Standard of 1 x 103 CFU/g from higher to lower were those of soup, stir-fried, salad, fried, and curry categories with as much as 4:17 (23.53%), 4:21 (19.05%), 2:11 (18.18%), 2:16 (12.5%) and 1:12 (8.33%), respectively. As for Coliform and fecal coliform, the highest (>1100 MPN/g) and the lowest (0.34 MPN/g),were not much found in all food categories with percentages of 23.53, 24.00, 13.79, 9.10, and 47.37 for curry (4:17), soup (6:15), stir-fried (4:29), fried (2:22), and salad (9:19), respectively. However, indicator organisms were not detected in almost all food samples except PSU-chicken yellowish curry, NRU-chicken TongYam soup, NRU-Long-tail tuna soup, NRU-KaengSom soup, YPE-watery soup, NRU-stir-fried liver, NRU-omelets, NRU-fried chicken, YPE-crispy fish salad, and NRU-salted eggs salad, which showed the presence of E. coli, but not Staphylococcus aureus and Salmonella sp. As for drinks, 3 out of 40 samples (7.5%) were E. coli detectable, and they were YPE-water, YPE-iced tea, and YPH-iced tea. Evaluating results of such items of foods and drinks deem academically valuable, and may effectively raise public awareness and national monitoring in future.

Engorgement

MedlinePlus

... alternating sitting up, lying down, and using the football hold. Gently massage your breasts from under the ... after using the cabbage. There is limited clinical research on the use of cabbage for engorgement, and ...

Eating Habits and Food Preferences of Elementary School Students in Urban and Suburban Areas of Daejeon

PubMed Central

Park, Eun-Suk; Lee, Je-Hyuk

2015-01-01

This study investigated the dietary habits and food preferences of elementary school students. The survey was conducted by means of a questionnaire distributed to 4th and 5th grade elementary school students (400 boys and 400 girls) in urban and suburban areas of Daejeon. The results of this study were as follows: male students in urban areas ate breakfast, unbalanced diets, and dairy products more frequently than male students in suburban areas (p < 0.05). Female students in urban areas ate dairy products (p < 0.01) and fruits (p < 0.001) more frequently than female students in suburban areas. Students had the high preferences for boiled rice and noodles with black bean sauce, beef rib soup, steamed beef rib, steamed egg, beef boiled in soy sauce, egg roll, bulgogi, pork cutlet, deep-fried pork covered with sweet and sour starchy sauce, and honeyed juice mixed with fruit as a punch. All students preferred kimchi, although students in the suburban areas preferred kimchi-fried rice (p < 0.05), and those in the urban areas preferred bean-paste soup (p < 0.01). Students in suburban areas showed a greater preference for seasoned bean sprouts and Altari kimchi. All of the students preferred fruits, rice cake made with glutinous rice, and pizza among other foods. Overall, there were distinct differences in the eating habits and food preferences of elementary school students according to the place of residence. PMID:26251838

Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.

PubMed

Demir, M Kürşat; Kutlu, Gözde; Yilmaz, Mustafa T

2017-04-01

Celiac disease is among the most important health problems and the most important feature of this disease is its being the only lifelong food allergy. To overcome this problem, some gluten-free and starch based food products have been generally introduced to the market; however, these products are starch based with low nutritive value. Therefore, it is important to enrich such products for individuals who are obliged to be nourished by gluten-free diet. In this study, wheat flour was replaced with quinoa flour (QF) in the production of tarhana. The objective of this work was to investigate the steady shear, viscoelastic and deformation and recovery properties (applying three interval thixotropy test (3ITT)) of gluten-free tarhana soups prepared with different concentrations of QF (40%, 50%, and 60%). It was found that the soups fitted well (R 2  > 0.99) Ostwald de Waele model and exhibited shear thinning behavior. Besides, elastic properties dominated the viscous properties. Although the maximum deformation and recovery were determined at 40% concentration level, minimum deformation and recovery properties were specified at 60% concentration level. The results suggest that QF can be used in gluten-free tarhana formulations to enhance rheological properties. Malnutrition is currently widespread in many areas of the world. Therefore, it must be focused on the cheap, but nutritious plant protein and mineral sources, such as legume and cereals. Several recent studies have showed the successful formulation of pseudocereal containing cereal based products. Tarhana is a traditional fermented food made of mainly a mixture cereal and yoghurt. Tarhana or tarhana-like products have been enriched or replaced with cereal and pseudocereal. In this research, the applicability of QF in traditional tarhana production were investigated. As a result, it is advisable to replace wheat flour with QF in products such as tarhana, couscous, noodle and pasta formulation for nutritional and sensory properties enrichment. The results suggest that QF can be used in gluten-free tarhana formulations to enhance rheological properties. © 2016 Wiley Periodicals, Inc.

Does boiling affect the bioaccessibility of selenium from cabbage?

PubMed

Funes-Collado, Virginia; Rubio, Roser; López-Sánchez, J Fermín

2015-08-15

The bioaccessible selenium species from cabbage were studied using an in vitro physiologically-based extraction test (PBET) which establishes conditions that simulate the gastric and gastrointestinal phases of human digestion. Samples of cabbage (Brassica oleracea) grown in peat fortified with different concentrations of Se(IV) and Se(VI) were analysed, and several enzymes (pepsin, pancreatin and amylase) were used in the PBET. The effect of boiling before extraction was also assayed. Selenium speciation in the PBET extracts was determined using anionic exchange and LC-ICP/MS. The selenocompounds in the extracts were Se(IV), SeMet and, mostly, Se(VI) species. The results show that the activity of the enzymes increased the concentration of the selenocompounds slightly, although the use of amylase had no effect on the results. The PBET showed the concentration of inorganic selenium in the extracts from boiled cabbage decreased as much as 4-fold while the release of SeMet and its concentration increased (up to 6-fold), with respect to raw cabbage. Copyright © 2015 Elsevier Ltd. All rights reserved.

Matrix Effects on the Stability and Antioxidant Activity of Red Cabbage Anthocyanins under Simulated Gastrointestinal Digestion

PubMed Central

Podsędek, Anna; Koziołkiewicz, Maria

2014-01-01

Red cabbage is, among different vegetables, one of the major sources of anthocyanins. In the present study an in vitro digestion method has been used to assay the influence of the physiological conditions in the stomach and small intestine, as well as faecal microflora on anthocyanins stability in red cabbage and anthocyanin-rich extract. The recovery of anthocyanins during in vitro gastrointestinal digestion was strongly influenced by food matrix. The results showed that other constituents present in cabbage enhanced the stability of anthocyanins during the digestion. The amount of anthocyanins (HPLC method) and antioxidant capacity (ABTS and FRAP assays) strongly decreased after pancreatic-bile digestion in both matrices but total phenolics content (Folin-Ciocalteu assay) in these digestions was higher than in initial samples. Incubation with human faecal microflora caused further decline in anthocyanins content. The results obtained suggest that intact anthocyanins in gastric and products of their decomposition in small and large intestine may be mainly responsible for the antioxidant activity and other physiological effects after consumption of red cabbage. PMID:24575407

β-Amino-n-butyric Acid Regulates Seedling Growth and Disease Resistance of Kimchi Cabbage

PubMed Central

Kim, Yeong Chae; Kim, Yeon Hwa; Lee, Young Hee; Lee, Sang Woo; Chae, Yun-Soek; Kang, Hyun-Kyung; Yun, Byung-Wook; Hong, Jeum Kyu

2013-01-01

Non-protein amino acid, β-amino-n-butyric acid (BABA), has been involved in diverse physiological processes including seedling growth, stress tolerance and disease resistance of many plant species. In the current study, treatment of kimchi cabbage seedlings with BABA significantly reduced primary root elongation and cotyledon development in a dose-dependent manner, which adverse effects were similar to the plant response to exogenous abscisic acid (ABA) application. BABA was synergistically contributing ABA-induced growth arrest during the early seedling development. Kimchi cabbage leaves were highly damaged and seedling growth was delayed by foliar spraying with high concentrations of BABA (10 to 20 mM). BABA played roles differentially in in vitro fungal conidial germination, mycelial growth and conidation of necrotroph Alternaria brassicicola causing black spot disease and hemibiotroph Colletotrichum higginsianum causing anthracnose. Pretreatment with BABA conferred induced resistance of the kimchi cabbage against challenges by the two different classes of fungal pathogens in a dose-dependent manner. These results suggest that BABA is involved in plant development, fungal development as well as induced fungal disease resistance of kimchi cabbage plant. PMID:25288957

Adherence to a healthy Nordic food index and risk of myocardial infarction in middle-aged Danes: the diet, cancer and health cohort study.

PubMed

Gunge, V B; Andersen, I; Kyrø, C; Hansen, C P; Dahm, C C; Christensen, J; Tjønneland, A; Olsen, A

2017-05-01

For decades, the Mediterranean diet has been in focus regarding healthy eating as it has been associated with reduced risk of non-communicable diseases. Less interest has been given to health benefits of other regional diets. The aim of the present study was to assess whether adherence to a healthy Nordic food index was associated with lower risk of myocardial infarction (MI) among middle-aged Danes. Data were obtained from the Danish Diet, Cancer and Health cohort study of 57 053 men and women aged 50-64 years recruited between 1993 and 1997. The healthy Nordic food index comprised healthy Nordic food items selected a priori (fish, cabbage, rye bread, oatmeal, apple and pears and root vegetables). Information on incident MI was ascertained through linkage with national registries. Hazard ratios (HR) with 95% confidence intervals (CI) were estimated from sex-specific Cox proportional hazard models. In total, 1669 men and 653 women developed MI during follow-up (13.6 median years). In adjusted models, those with an index score of 5-6 points (highest scores) had significantly lower MI risk (men: HR=0.77, 95% CI=0.62, 0.97; women: HR=0.55, 95% CI=0.37, 0.82) relative to those scoring 0 points in the index (lowest score). A significantly lower MI risk was found per 1-point increment in the index in both men (HR=0.95, 95% CI=0.92, 0.99) and women (HR=0.93, 95% CI=0.88, 0.98). A healthy Nordic diet is associated with lower MI risk among middle-aged Danes, suggesting that Nordic diets should be considered in recommendations for dietary changes in the promotion of coronary health.

Teaching Science. The Soup-Can Olympics.

ERIC Educational Resources Information Center

Leyden, Michael

1996-01-01

Presents classroom science activities to illustrate concepts of inertia, linear momentum, and friction. Students or teachers conduct races down a slope, using cans containing soups varying in mass, mass distribution, and viscosity. Students predict outcomes, compare speeds, and identify variables affecting the results. (KDFB)

Ovarian Cancer: Nutrition

MedlinePlus

... serving of fruit and vegetables daily. Cruciferous vegetables (broccoli, cauliflower, kale, cabbage and brussel sprouts) are especially ... swiss chard, endives, beet greens, romaine Cruciferous vegetables Broccoli, cabbage, turnip, brussels sprouts, cauliflower, kohlorabi, bok choy, ...

Digestive Health Tips

MedlinePlus

... of irritable bowel syndrome. To relieve symptoms, avoid: Broccoli Baked beans Cabbage Carbonated drinks Cauliflower Chewing gum ... break it down. Certain vegetables--baked beans, cauliflower, broccoli, cabbage Certain starches--wheat, oats, corn, potatoes. Rice ...

Aconitum Alkaloid Poisoning Related to the Culinary Uses of Aconite Roots

PubMed Central

Chan, Thomas Y. K.

2014-01-01

Aconite roots (roots or root tubers of the Aconitum species) are eaten as root vegetables and used to prepare herbal soups and meals, mainly for their purported health benefits. Aconite roots contain aconitine and other Aconitum alkaloids, which are well known cardiotoxins and neurotoxins. To better understand why Aconitum alkaloid poisoning related to the culinary uses of aconite roots can occur and characterize the risks posed by these “food supplements”, relevant published reports were reviewed. From 1995 to 2013, there were eight reports of aconite poisoning after consumption of these herbal soups and meals, including two reports of large clusters of cases (n = 19–45) and two reports of cases (n = 15–156) managed by two hospitals over a period of 4.5 to 5 years. The herbal formulae used did not adhere to the suggested guidelines, with regarding to the doses (50–500 g instead of 3–30 g per person) and types (raw instead of processed) of aconite roots used. The quantities of Aconitum alkaloids involved were huge, taking into consideration the doses of aconite roots used to prepare herbal soups/meals and the amounts of aconite roots and herbal soups/meals consumed. In a large cluster of cases, despite simmering raw “caowu” (the root tuber of A. kusnezoffii) in pork broth for 24 h, all 19 family members who consumed this soup and boiled “caowu” developed poisoning. Severe or even fatal aconite poisoning can occur after consumption of herbal soups and foods prepared from aconite roots. Even prolonged boiling may not be protective if raw preparations and large quantities of aconite roots are used. The public should be warned of the risk of severe poisoning related to the culinary and traditional medicinal uses of aconite roots. PMID:25184557

Aconitum alkaloid poisoning related to the culinary uses of aconite roots.

PubMed

Chan, Thomas Y K

2014-09-02

Aconite roots (roots or root tubers of the Aconitum species) are eaten as root vegetables and used to prepare herbal soups and meals, mainly for their purported health benefits. Aconite roots contain aconitine and other Aconitum alkaloids, which are well known cardiotoxins and neurotoxins. To better understand why Aconitum alkaloid poisoning related to the culinary uses of aconite roots can occur and characterize the risks posed by these "food supplements", relevant published reports were reviewed. From 1995 to 2013, there were eight reports of aconite poisoning after consumption of these herbal soups and meals, including two reports of large clusters of cases (n = 19-45) and two reports of cases (n = 15-156) managed by two hospitals over a period of 4.5 to 5 years. The herbal formulae used did not adhere to the suggested guidelines, with regarding to the doses (50-500 g instead of 3-30 g per person) and types (raw instead of processed) of aconite roots used. The quantities of Aconitum alkaloids involved were huge, taking into consideration the doses of aconite roots used to prepare herbal soups/meals and the amounts of aconite roots and herbal soups/meals consumed. In a large cluster of cases, despite simmering raw "caowu" (the root tuber of A. kusnezoffii) in pork broth for 24 h, all 19 family members who consumed this soup and boiled "caowu" developed poisoning. Severe or even fatal aconite poisoning can occur after consumption of herbal soups and foods prepared from aconite roots. Even prolonged boiling may not be protective if raw preparations and large quantities of aconite roots are used. The public should be warned of the risk of severe poisoning related to the culinary and traditional medicinal uses of aconite roots.

Belching, Bloating and Flatulence

MedlinePlus

... Examples of such food are bran, cabbage, cauliflower, broccoli, and beans. This can result in excess flatulence ... as soda and beer. Foods such as cauliflower, broccoli, cabbage, beans, and bran should be avoided. Milk ...

Calcium and Your Child

MedlinePlus

... foods, such as: calcium-set tofu edamame (soybeans) broccoli, collard greens, kale, chard, Chinese cabbage, and other ... Serve more dark green, leafy vegetables (such as broccoli, kale, collard greens, or Chinese cabbage) with meals. ...

Fine-Mapping and Analysis of Cgl1, a Gene Conferring Glossy Trait in Cabbage (Brassica oleracea L. var. capitata)

PubMed Central

Liu, Zezhou; Fang, Zhiyuan; Zhuang, Mu; Zhang, Yangyong; Lv, Honghao; Liu, Yumei; Li, Zhansheng; Sun, Peitian; Tang, Jun; Liu, Dongming; Zhang, Zhenxian; Yang, Limei

2017-01-01

Cuticular waxes covering the outer plant surface impart a whitish appearance. Wax-less cabbage mutant shows glossy in leaf surface and plays important roles in riching cabbage germplasm resources and breeding brilliant green cabbage. This is the first report describing the characterization and fine-mapping of a wax biosynthesis gene using a novel glossy Brassica oleracea mutant. In the present paper, we identified a glossy cabbage mutant (line10Q-961) with a brilliant green phenotype. Genetic analyses indicated that the glossy trait was controlled by a single recessive gene. Preliminary mapping results using an F2 population containing 189 recessive individuals revealed that the Cgl1 gene was located at the end of chromosome C08. Several new markers closely linked to the target gene were designed according to the cabbage reference genome sequence. Another population of 1,172 recessive F2 individuals was used to fine-map the Cgl1 gene to a 188.7-kb interval between the C08SSR61 simple sequence repeat marker and the end of chromosome C08. There were 33 genes located in this region. According to gene annotation and homology analyses, the Bol018504 gene, which is a homolog of CER1 in Arabidopsis thaliana, was the most likely candidate for the Cgl1 gene. Its coding and promoter regions were sequenced, which indicated that the RNA splice site was altered because of a 2,722-bp insertion in the first intron of Bol018504 in the glossy mutant. Based on the FGENESH 2.6 prediction and sequence alignments, the PLN02869 domain, which controls fatty aldehyde decarbonylase activity, was absent from the Bol018504 gene of the 10Q-961 glossy mutant. We inferred that the inserted sequence in Bol018504 may result in the glossy cabbage mutant. This study represents the first step toward the characterization of cuticular wax biosynthesis in B. oleracea, and may contribute to the breeding of new cabbage varieties exhibiting a brilliant green phenotype. PMID:28265282

Vegetable Soup Activities.

ERIC Educational Resources Information Center

Shepard, Mary; Shepard, Ray

Vegetable Soup is a new children's television series whose purpose is to counter the negative and destructive effects of racial isolation. This manual gives detailed instructions for discussion of activities that are presented during the television series such as: crafts, games, recipes, language activities, and children's questions. A list of…

[Determination method of polysorbates in powdered soup by HPLC].

PubMed

Takeda, Y; Abe, Y; Ishiwata, H; Yamada, T

2001-04-01

A method for qualitative and quantitative analyses of polysorbates in powdered soup by HPLC was studied. Polysorbates in samples were extracted with acetonitrile after rinsing with n-hexane to remove fats and oils. The extract was cleaned up using a Bond Elut silica gel cartridge (500 mg). The cartridge was washed with ethyl acetate and polysorbates were eluted with a small amount of acetonitrile-methanol (1:2) mixture. The eluate was treated with cobalt thiocyanate solution to form a blue complex with polysorbate. In order to determine polysorbate, the complex was subjected to HPLC with a GPC column, using a mixture of acetonitrile-water (95:5) as a mobile phase, with a detection wavelength of 620 nm. The recoveries of polysorbate 80 added to powdered soups were more than 75% and the determination limit was 0.04 mg/g. When the proposed method was applied to the determination of polysorbates in 16 commercial samples of powdered soup for instant noodles and seasoning consomme, no polysorbates were detected in any sample.

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate.

PubMed

Kong, Yan; Yang, Xiao; Ding, Qi; Zhang, Yu-Yu; Sun, Bao-Guo; Chen, Hai-Tao; Sun, Ying

2017-12-01

Umami taste is an important part to the taste of chicken. To isolate and identify non-volatile umami compounds, fractions from chicken soup and hydrolysate were prepared and analyzed. Amino acids were analyzed by amino acid analyzer. Organic acids and nucleotides were determined by ultra-performance liquid chromatography. Separation procedures utilizing ultrafiltration, Sephadex G-15 and reversed-phase high-performance liquid chromatography were used to isolate umami taste peptides. Combined with sensory evaluation and LC-Q-TOF-MS, the amino acid sequences of 12 oligopeptides were determined. The amount of taste compounds was higher in chicken enzymatic hydrolysate than that of chicken soup. Eight oligopeptides from chicken enzymatic hydrolysate were identified, including Ala-Asp, Ala-Met, His-Ser, Val-Glu, Ala-Glu, Asp-Ala-Gly, Glu-Asp and Ala-Glu-Ala. Four oligopeptides from chicken soup were identified, including Val-Thr, Ala-His, Ala-Phe and Thr-Glu. Copyright © 2017 Elsevier Ltd. All rights reserved.

Identification of the flavonoids in mungbean (Phaseolus radiatus L.) soup and their antioxidant activities.

PubMed

Li, He; Cao, Dongdong; Yi, Jianyong; Cao, Jiankang; Jiang, Weibo

2012-12-15

Mung bean soup (MBS) has been traditionally taken as a kind of health food in China. To learn the mechanisms underlying its health benefits, antioxidant capacities of the soup prepared with three cultivars of mung bean were measured. The highest DPPH radical scavenging or ferric reducing activity was observed in soup of mung bean cv. Huang. The MBS of cv. Huang and Mao exhibited higher ABTS(+) reducing activities than MBS of cv. Ming. The two major flavonoids in the MBS were purified and identified as vitexin and isovitexin, respectively. Modeling samples containing vitexin and isovitexin at the same levels as them in the MBS were prepared to assess their antioxidant contributions in the MBS. Our results showed that antioxidant capacities of the MBS mainly derived from vitexin and isovitexin, these flavonoids accounted for the most of total DPPH radicals scavenging, ferric reducing and ABTS(+) reducing scavenging activities in MBS of all the three cultivars. Copyright © 2012 Elsevier Ltd. All rights reserved.

Effect of guar gum on hunger and satiety after meals of differing fat content: relationship with gastric emptying.

PubMed

French, S J; Read, N W

1994-01-01

To determine whether the satiating effects of fiber are due to delaying gastric emptying or slowing absorption of meals, 3% guar gum was added to high- and low-fat soups and gastric emptying rate, hunger, and satiety were measured in eight male volunteers. Guar gum delayed the emptying of the low-fat soup but the small delays in the return of hunger and decline of fullness were significantly correlated with the gastric emptying, suggesting mediation by gastric mechanoreceptors. The high-fat soup also emptied more slowly but this had no effect on the return of hunger or the decline in fullness. The delays in the return of hunger and decline of fullness were far greater when guar gum was added to the fatty soup; these delays were not correlated with the small additional delay in gastric emptying. This is more compatible with slowed absorption and prolonged contact of nutrients with intestinal chemoreceptors.

Chemical Distances for Percolation of Planar Gaussian Free Fields and Critical Random Walk Loop Soups

NASA Astrophysics Data System (ADS)

Ding, Jian; Li, Li

2018-05-01

We initiate the study on chemical distances of percolation clusters for level sets of two-dimensional discrete Gaussian free fields as well as loop clusters generated by two-dimensional random walk loop soups. One of our results states that the chemical distance between two macroscopic annuli away from the boundary for the random walk loop soup at the critical intensity is of dimension 1 with positive probability. Our proof method is based on an interesting combination of a theorem of Makarov, isomorphism theory, and an entropic repulsion estimate for Gaussian free fields in the presence of a hard wall.

Chemical Distances for Percolation of Planar Gaussian Free Fields and Critical Random Walk Loop Soups

NASA Astrophysics Data System (ADS)

Ding, Jian; Li, Li

2018-06-01

We initiate the study on chemical distances of percolation clusters for level sets of two-dimensional discrete Gaussian free fields as well as loop clusters generated by two-dimensional random walk loop soups. One of our results states that the chemical distance between two macroscopic annuli away from the boundary for the random walk loop soup at the critical intensity is of dimension 1 with positive probability. Our proof method is based on an interesting combination of a theorem of Makarov, isomorphism theory, and an entropic repulsion estimate for Gaussian free fields in the presence of a hard wall.

A repellent net as a new technology to protect cabbage crops.

PubMed

Martin, T; Palix, R; Kamal, A; Delétré, E; Bonafos, R; Simon, S; Ngouajio, M

2013-08-01

Floating row covers or insect-proof nets with fine mesh are effective at protecting vegetable crops against aphids but negatively impact plant health, especially under warm conditions. Furthermore, in control of cabbage insect pests, aphid parasitoids cannot enter the fine-mesh nets, leading to frequent aphid outbreaks. To surmount these difficulties, a 40-mesh-size repellent net treated with alphacypermethrin was studied in laboratory and field tests. Results showed both irritant and repellent effects of the alphacypermethrin-treated net on Myzus persicae (Sulzer) (Hemiptera: Aphididae) and its parasitoid Aphidius colemani (Haliday) (Hymenoptera: Braconidae). Under field conditions, there were no pests on cabbage protected with the repellent net. The repellent net allowed combining a visual and repellent barrier against aphids. Because of this additive effect, repellent nets allowed covering cabbage permanently with adequate protection against all pests.

Effect of the pasteurization process on the contents of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage.

PubMed

Ciska, Ewa; Honke, Joanna

2012-04-11

The aim of the study was to investigate the effect of the pasteurization process on the content of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage. Pasteurization was run at a temperature of 80 °C for 5-30 min. Significant changes were only observed in contents of ascorbigen and 3,3'-diindolylmethane. The total content of the compounds analyzed in cabbage pasteurized for 10-30 min was found to be decreased by ca. 20%, and the losses were due to thermal degradation of the predominating ascorbigen. Pasteurization was found not to exert any considerable effect on contents of indole-3-acetonitrile and indole-3-carbinol in cabbage nor did it affect contents of the compounds analyzed in juice.

Dissipation kinetics of emamectin benzoate and lufenuron residues in cabbage grown under field conditions.

PubMed

Dong, Bizhang; Zhao, Qing; Hu, Jiye

2015-12-01

Residue analysis of emamectin benzoate and lufenuron in cabbage matrices and soil was developed using a quick, easy, cheap, effective, rugged, and safe (QuEChERS) method and ultra high-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). The samples were extracted with 1% acetic acid in acetonitrile (v/v) or 1% acetic acid in acetonitrile/water (5:1, v/v) and cleaned up by dispersive solid-phase extraction. Mean recoveries and relative standard deviations (RSDs) in all samples ranged 87.8-100.0 % and 3.6-12.6% for emamectin benzoate and 87.8-104.8 % and 6.2-11.5% for lufenuron, respectively. The validated method was used to evaluate the dissipation rate of emamectin benzoate and lufenuron in cabbage and soil as well as the residual levels in harvested cabbage and soil at different preharvest intervals (PHI). The half-lives of emamectin benzoate and lufenuron were 1.08-2.70 and 1.74-5.04 days in cabbage, and 1.42-4.01 and 0.94-6.18 days in soil, respectively. The terminal residues were below the China maximum residue limits (MRLs) at 3 days for emamectin benzoate (0.1 mg kg(-1)) and European Union MRLs at 5 days for lufenuron (0.5 mg kg(-1)), which suggested that 5 days could be recommended as the PHI for the commercial formulation of emamectin benzoate and lufenuron application in the Chinese cabbage field.

Accumulation of mercury in rice grain and cabbage grown on representative Chinese soils*

PubMed Central

Liu, Chun-fa; Wu, Cheng-xian; Rafiq, Muhammad T.; Aziz, Rukhsanda; Hou, Dan-di; Ding, Zhe-li; Lin, Zi-wen; Lou, Lin-jun; Feng, Yuan-yuan; Li, Ting-qiang; Yang, Xiao-e

2013-01-01

A pot culture experiment was carried out to investigate the accumulation properties of mercury (Hg) in rice grain and cabbage grown in seven soil types (Udic Ferrisols, Mollisol, Periudic Argosols, Latosol, Ustic Cambosols, Calcaric Regosols, and Stagnic Anthrosols) spiked with different concentrations of Hg (CK, 0.25, 0.50, 1.00, 2.00, and 4.00 mg/kg). The results of this study showed that Hg accumulation of plants was significantly affected by soil types. Hg concentration in both rice grain and cabbage increased with soil Hg concentrations, but this increase differed among the seven soils. The stepwise multiple regression analysis showed that pH, Mn(II), particle size distribution, and cation exchange capacity have a close relationship with Hg accumulation in plants, which suggested that physicochemical characteristics of soils can affect the Hg accumulation in rice grain and cabbage. Critical Hg concentrations in seven soils were identified for rice grain and cabbage based on the maximum safe level for daily intake of Hg, dietary habits of the population, and Hg accumulation in plants grown in different soil types. Soil Hg limits for rice grain in Udic Ferrisols, Mollisol, Periudic Argosols, Latosol, Ustic Cambosols, Calcaric Regosols, and Stagnic Anthrosols were 1.10, 2.00, 2.60, 2.78, 1.53, 0.63, and 2.17 mg/kg, respectively, and critical soil Hg levels for cabbage are 0.27, 1.35, 1.80, 1.70, 0.69, 1.68, and 2.60 mg/kg, respectively. PMID:24302714

Uptake of PAHs by cabbage root and leaf in vegetable plots near a large coking manufacturer and associations with PAHs in cabbage core.

PubMed

Xiong, GuanNan; Zhang, YunHui; Duan, YongHong; Cai, ChuanYang; Wang, Xin; Li, JingYa; Tao, Shu; Liu, WenXin

2017-08-01

Samples of ambient air (including gaseous and particulate phases), dust fall, surface soil, rhizosphere soil, core (edible part), outer leaf, and root of cabbage from eight vegetable plots near a large coking manufacturer were collected during the harvest period. Concentrations, compositions, and distributions of parent PAHs in different samples were determined. Our results indicated that most of the parent PAHs in air occurred in the gaseous phase, dominated by low molecular weight (LMW) species with two to three rings. Specific isomeric ratios and principal component analysis were employed to preliminarily identify the local sources of parent PAHs emitted. The main emission sources of parent PAHs could be apportioned as a mixture of coal combustion, coking production, and traffic tailing gas. PAH components with two to four rings were prevailing in dust fall, surface soil, and rhizosphere soil. Concentrations of PAHs in surface soil exhibited a significant positive correlation with topsoil TOC fractions. Compositional profiles in outer leaf and core of cabbage, dominated by LMW species, were similar to those in the local air. Overall, the order of parent PAH concentration in cabbage was outer leaf > root > core. Partial correlation analysis and multivariate linear stepwise regression revealed that PAH concentrations in cabbage core were closely associated with PAHs present both in root and in outer leaf, namely, affected by adsorption, then absorption, and translocation of PAHs from rhizosphere soil and ambient air, respectively.

Vegetables, Soups, Sauces, Gravies and Beverages.

ERIC Educational Resources Information Center

Marine Corps Inst., Washington, DC.

Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on vegetables, soups, sauces, gravies, and beverages is designed to increase Marine Corps cooks' effectiveness as food handlers, using the proper techniques in the preparation of these items. Introductory materials include specific information for…

Deep 'Stone Soup' Trenching by Phoenix (Stereo)

NASA Technical Reports Server (NTRS)

2008-01-01

Digging by NASA's Phoenix Mars Lander on Aug. 23, 2008, during the 88th sol (Martian day) since landing, reached a depth about three times greater than in any trench Phoenix has excavated. The deep trench, informally called 'Stone Soup' is at the borderline between two of the polygon-shaped hummocks that characterize the arctic plain where Phoenix landed.

Stone Soup is in the center foreground of this stereo view, which appears three dimensional when seen through red-blue glasses. The view combines left-eye and right-eye images taken by the lander's Surface Stereo Imager on Sol 88 after the day's digging. The trench is about 25 centimeters (10 inches) wide and about 18 centimeters (7 inches) deep.

When digging trenches near polygon centers, Phoenix has hit a layer of icy soil, as hard as concrete, about 5 centimeters or 2 inches beneath the ground surface. In the Stone Soup trench at a polygon margin, the digging has not yet hit an icy layer like that.

Stone Soup is toward the left, or west, end of the robotic arm's work area on the north side of the lander.

The Phoenix Mission is led by the University of Arizona, Tucson, on behalf of NASA. Project management of the mission is by NASA's Jet Propulsion Laboratory, Pasadena, Calif. Spacecraft development is by Lockheed Martin Space Systems, Denver.

Atherogenic potentials of some Nigerian meals.

PubMed

Eyong, E U; Umoh, I B; Ogu, T I; Edet, E E; Eteng, M U; Igiri, A O

2007-01-01

The atherogenic potentials of peeled grated cocoyam (Xanthosoma maffafa scot) "ekpang nkukwo", pounded yam (Discorea spp) with plain soup "afia efere", and plantain porridge (Musa paradisiaca) "iwuk ukom" meals were investigated. The three meals were fed to three different groups of albino rats of Wistar strain for a period of twenty eight days. A fourth group which served as control was feed with normal rat pellet. The mean total plasma cholesterol level in the pounded yam with plain soup fed group was significantly lower [P < 0.05] when compared to the control and peeled grated cocoyam fed groups. The mean total plasma triglyceride (MTPTG) level in the pounded yam with plain soup fed group was significantly lower [P < 0.05] when compared to the control group. However the MTPTG level in the peeled grated cocoyam and plantain porridge fed groups were comparable to control. The mean HDL-cholesterol level in the peeled grated cocoyam and plantain fed groups were comparable control. The mean LDL-cholesterol level in the peeled grated cocoyam and plantain porridge fed groups was significantly lower [P < 0.05] than the control group. The LDL-cholesterol and VLDL-cholesterol in the pounded yam with plain soup fed group was significantly lower [P < 0.05] when compared to control. These findings suggest low atherogenic potentials of the pounded yam with plain soup meal compared to the peeled grated cocoyam and plantain porridge meals.

Investigation of active regions at high resolution by balloon flights of the Solar Optical Universal Polarimeter (SOUP)

NASA Technical Reports Server (NTRS)

Tarbell, T.; Frank, Z.; Gilbreth, C.; Shine, R.; Title, A.; Topka, K.; Wolfson, J.

1989-01-01

SOUP is a versatile, visible-light solar observatory, built for space or balloon flight. It is designed to study magnetic and velocity fields in the solar atmosphere with high spatial resolution and temporal uniformity, which cannot be achieved from the surface of the earth. The SOUP investigation is carried out by the Lockheed Palo Alto Research Laboratory, under contract to NASA's Marshall Space Flight Center. Co-investigators include staff members at a dozen observatories and universities in the U.S. and Europe. The primary objectives of the SOUP experiment are: to measure vector magnetic and velocity fields in the solar atmosphere with much better spatial resolution than can be achieved from the ground; to study the physical processes that store magnetic energy in active regions and the conditions that trigger its release; and to understand how magnetic flux emerges, evolves, combines, and disappears on spatial scales of 400 to 100,000 km. SOUP is designed to study intensity, magnetic, and velocity fields in the photosphere and low chromosphere with 0.5 arcsec resolution, free of atmospheric disturbances. The instrument includes: a 30 cm Cassegrain telescope; an active mirror for image stabilization; broadband film and TV cameras; a birefringent filter, tunable over 5100 to 6600 A with 0.05 A bandpass; a 35 mm film camera and a digital CCD camera behind the filter; and a high-speed digital image processor.

Investigation of active regions at high resolution by balloon flights of the Solar Optical Universal Polarimeter (SOUP)

NASA Astrophysics Data System (ADS)

Tarbell, T.; Frank, Z.; Gilbreth, C.; Shine, R.; Title, A.; Topka, K.; Wolfson, J.

SOUP is a versatile, visible-light solar observatory, built for space or balloon flight. It is designed to study magnetic and velocity fields in the solar atmosphere with high spatial resolution and temporal uniformity, which cannot be achieved from the surface of the earth. The SOUP investigation is carried out by the Lockheed Palo Alto Research Laboratory, under contract to NASA's Marshall Space Flight Center. Co-investigators include staff members at a dozen observatories and universities in the U.S. and Europe. The primary objectives of the SOUP experiment are: to measure vector magnetic and velocity fields in the solar atmosphere with much better spatial resolution than can be achieved from the ground; to study the physical processes that store magnetic energy in active regions and the conditions that trigger its release; and to understand how magnetic flux emerges, evolves, combines, and disappears on spatial scales of 400 to 100,000 km. SOUP is designed to study intensity, magnetic, and velocity fields in the photosphere and low chromosphere with 0.5 arcsec resolution, free of atmospheric disturbances. The instrument includes: a 30 cm Cassegrain telescope; an active mirror for image stabilization; broadband film and TV cameras; a birefringent filter, tunable over 5100 to 6600 A with 0.05 A bandpass; a 35 mm film camera and a digital CCD camera behind the filter; and a high-speed digital image processor.

Lactogenic Activity of an Enzymatic Hydrolysate from Octopus vulgaris and Carica papaya in SD Rats.

PubMed

Cai, Bingna; Chen, Hua; Sun, Han; Sun, Huili; Wan, Peng; Chen, Deke; Pan, Jianyu

2015-11-01

The traditional Chinese medicine theory believes that octopus papaya soup can stimulate milk production in lactating women. The objective of this study was to determine whether dietary supplementation with an enzymatic hydrolysate of Octopus vulgaris and Carica papaya (EHOC) could increase milk production and nutritional indexes in Sprague Dawley (SD) rats. Female SD rats (n = 24) were fed a control diet (n = 8), EHOC-supplemented diet, or a positive control diet (Shengruzhi) from day 10 of pregnancy to day 10 of lactation. Maternal serum, mammary gland (day 10 of lactation), milk, and pup weight (daily) were collected for analysis. Results showed that the EHOC diet obviously elevated daily milk yield and pup weight compared to the control group (P < .05). The EHOC diet was found to increase the concentration of prolactin (PRL), progesterone (P), estradiol (E2), and growth hormone (GH) significantly in the circulation and mammary gland. Mammary glands of EHOC-treated dams showed clear lobuloalveolar development and proliferation of myoepithelial cells, but no striking variations were observed among the groups. Furthermore, the nutrition content and immune globulin concentration in the milk of EHOC-supplemented dams were higher than those of the control group, especially the cholesterol, glucose, and IgG were higher by 44.98% (P < .001), 42.76% (P < .01), and 42.23% (P < .01), respectively. In conclusion, this article demonstrates that EHOC administration has beneficial effects on milk production in the dams and on performance of the dam and pup. These results indicate that EHOC could be explored as a potentially lactogenic nutriment for lactating women.

Risk assessment and decontamination of Quinalphos under different culinary processes in/on cabbage.

PubMed

Aktar, Md Wasim; Sengupta, Dwaipayan; Purkait, Swarnali; Chowdhury, Ashim

2010-04-01

Quinalphos 20 AF was applied at the rate of 500 and 1,000 g a.i. ha(-1) in cabbage for two consecutive seasons and the samples harvested at intervals of 0 (3 h after application), 2, 4, 6, 8, and 10 days interval after application. The calculated half-life values were 1.27-1.38 days and 1.12-1.24 days for cabbage heads and cropped soil, respectively. The calculated safe waiting period based on field dissipation study was 5.28-6.7 days, which indicated its persistence nature. Thus, to reduce the safe waiting period, efforts were made to decontaminate the Quinalphos residue from cabbage head by various household preparations (viz. washing, cooking, washing plus cooking, salt water dipping, dipping in boiled salt water, dipping in detergent solution, and dipping in boiled detergent solution). Statistical analysis of the data using Duncan's multiple range test revealed that various household processing substantially reduced the residue of Quinalphos in cabbage heads in the range of 27.72-75.01% irrespective of any dose and seasons, but none were able to satisfactorily bring down the residue below the tolerance level of 0.05 mg kg(-1).

Tungsten toxicity, bioaccumulation, and compartmentalization into organisms representing two trophic levels.

PubMed

Kennedy, Alan J; Johnson, David R; Seiter, Jennifer M; Lindsay, James H; Boyd, Robert E; Bednar, Anthony J; Allison, Paul G

2012-09-04

Metallic tungsten has civil and military applications and was considered a green alternative to lead. Recent reports of contamination in drinking water and soil have raised scrutiny and suspended some applications. This investigation employed the cabbage Brassica oleracae and snail Otala lactea as models to determine the toxicological implications of sodium tungstate and an aged tungsten powder-spiked soil containing monomeric and polymeric tungstates. Aged soil bioassays indicated cabbage growth was impaired at 436 mg of W/kg, while snail survival was not impacted up to 3793 mg of W/kg. In a dermal exposure, sodium tungstate was more toxic to the snail, with a lethal median concentration of 859 mg of W/kg. While the snail significantly bioaccumulated tungsten, predominately in the hepatopancreas, cabbage leaves bioaccumulated much higher concentrations. Synchrotron-based mapping indicated the highest levels of W were in the veins of cabbage leaves. Our results suggest snails consuming contaminated cabbage accumulated higher tungsten concentrations relative to the concentrations directly bioaccumulated from soil, indicating the importance of robust trophic transfer investigations. Finally, synchrotron mapping provided evidence of tungsten in the inner layer of the snail shell, suggesting potential use of snail shells as a biomonitoring tool for metal contamination.

Nondestructive Optical Sensing of Flavonols and Chlorophyll in White Head Cabbage (Brassica oleracea L. var. capitata subvar. alba) Grown under Different Nitrogen Regimens.

PubMed

Agati, Giovanni; Tuccio, Lorenza; Kusznierewicz, Barbara; Chmiel, Tomasz; Bartoszek, Agnieszka; Kowalski, Artur; Grzegorzewska, Maria; Kosson, Ryszard; Kaniszewski, Stanislaw

2016-01-13

A multiparametric optical sensor was used to nondestructively estimate phytochemical compounds in white cabbage leaves directly in the field. An experimental site of 1980 white cabbages (Brassica oleracea L. var. capitata subvar. alba), under different nitrogen (N) treatments, was mapped by measuring leaf transmittance and chlorophyll fluorescence screening in one leaf/cabbage head. The provided indices of flavonols (FLAV) and chlorophyll (CHL) displayed the opposite response to applied N rates, decreasing and increasing, respectively. The combined nitrogen balance index (NBI = CHL/FLAV) calculated was able to discriminate all of the plots under four N regimens (0, 100, 200, and 400 kg/ha) and was correlated with the leaf N content determined destructively. CHL and FLAV were properly calibrated against chlorophyll (R(2) = 0.945) and flavonol (R(2) = 0.932) leaf contents, respectively, by using a homographic fit function. The proposed optical sensing of cabbage crops can be used to estimate the N status of plants and perform precision fertilization to maintain acceptable crop yield levels and, additionally, to rapidly detect health-promoting flavonol antioxidants in Brassica plants.

Onion thrips (Thrips tabaci (Thysanoptera: Thripidae)) in cabbage on Prince Edward Island: observations on planting date and variety choice.

PubMed

Blatt, Suzanne; Ryan, Andrew; Adams, Shelley; Driscoll, Joanne

2015-01-01

Onion thrips (Thrips tabaci Lindeman (Thysanoptera: Thripidae)) can be a pest in organic onion production on Prince Edward Island. This study was to examine the effect of planting time and variety on infestation levels and damage by onion thrips on cabbage (Brassicae oleracea capitala (L.)). A field site was planted with 2 main and 8 lesser varieties of cabbage over 4 planting dates. Some varieties were short season and harvested on July 31 with longer season varieties harvested on September 2. Blue sticky traps were used to capture thrips migrating into the field site from July 22-September 2. Traps were counted weekly and cabbage heads within the field site were visually surveyed for thrips. At harvest, heads were weighed and measured, thrips damage was assessed then the head was dissected and thrips counted on the first four layers of the head. Thrips exhibited a preference for Lennox over Bronco throughout the season although thrips populations were not high enough to effect economic damage in 2014. Planting date influenced cabbage head weight and size with later plantings yielding the largest heads. Use of planting date and variety to avoid thrips populations is discussed.

[Effects of applying controlled-release fertilizer blended with conventional nitrogen fertilizer on Chinese cabbage yield and quality as well as nitrogen losses].

PubMed

Yang, Jun-gang; Xu, Kai; Tong, Er-jian; Cao, Bing; Ni, Xiao-hui; Xu, Jun-xiang

2010-12-01

An open field experiment was conducted to study the effects of applying controlled-release fertilizer blended with rapidly available chemical N fertilizer on Chinese cabbage yield and quality as well as nitrogen losses, including ammonia volatilization and NO3- -N accumulation and leaching in Beijing suburb. The results showed that a combined application of 2:1 controlled-release fertilizer and urea fertilizer (total N rate 150 kg x hm(-2)) did not induce the reduction of Chinese cabbage yield, and decreased the leaf nitrate and organic acid contents significantly, compared with conventional urea N application (300 kg x hm(-2)), and had no significant difference in the cabbage yield and leaf nitrate content, compared with applying 150 kg x hm(-2) of urea N. The combined application of 2:1 controlled-release fertilizer and urea fertilizer improved the N use efficiency of Chinese cabbage, and reduced the ammonia volatilization and NO3- -N leaching. At harvest, the NO3- -N concentrations in 20-40, 60-80 and 80-100 cm soil layers were significantly lower in the combined application treatment than in urea N treatment.

Vegetable Soup: Parent-Teacher Guide.

ERIC Educational Resources Information Center

New York State Education Dept. , Albany. Bureau of Mass Communications.

The goal of Vegetable Soup, a television series for children, is to help counter the negative, destructive effects of racial prejudice and racial isolation and to reinforce and dramatize the positive, life enhancing value of human diversity in entertaining and affective presentations that children can understand and relate to. This teaching guide…

Quick, easy to prepare freeze-dried soups

NASA Technical Reports Server (NTRS)

Ramirez, R. V.; Larson, R. W.

1972-01-01

Major advantages of soups are that they totally rehydrate in less than five minutes in water at approximately 150 deg F, maintain flavor and quality stability for two weeks in a 100 F environment, and remain stable for considerably longer at ambient temperatures. They are suitable for either household or field use.

A Head for Science: Using Cabbage to Teach Chemistry.

ERIC Educational Resources Information Center

Lifting, Inez Fugate

1988-01-01

Using ordinary household items--vinegar, ammonia, and cabbage juice--teachers can demonstrate properties of acids, bases, and neutrals. Students are encouraged to discuss results and hypothesize about experiments. A guide to the project is provided. (JL)

40 CFR 180.110 - Maneb; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 10 None Beet, sugar, tops 45 None Broccoli 10 None Brussels sprouts 10 None Cabbage 10 None Cabbage... None Collards 10 None Corn, sweet, kernel plus cob with husks removed 5 None Cranberry 7 None Cucumber...

40 CFR 180.110 - Maneb; tolerances for residues.

Code of Federal Regulations, 2011 CFR

2011-07-01

... 10 None Beet, sugar, tops 45 None Broccoli 10 None Brussels sprouts 10 None Cabbage 10 None Cabbage... None Collards 10 None Corn, sweet, kernel plus cob with husks removed 5 None Cranberry 7 None Cucumber...

Domestic cooking methods affect the nutritional quality of red cabbage.

PubMed

Xu, Feng; Zheng, Yonghua; Yang, Zhenfeng; Cao, Shifeng; Shao, Xingfeng; Wang, Hongfei

2014-10-15

The aim of this work is to investigate the effects of domestic cooking methods, including steaming, microwave heating, boiling and stir-frying on the nutritional quality of red cabbage. Compared with fresh-cut red cabbage, all cooking methods were found to cause significant reduction in anthocyanin and total glucosinolates contents. Moreover, steaming resulted in significantly greater retention of vitamin C and DPPH radical-scavenging activity, while stir-frying and boiling, two popular Chinese cooking methods, led to significant losses of total phenolic, vitamin C, DPPH radical-scavenging activity, and total soluble sugar as well as reducing sugars. Normally, red cabbage consumed fresh in salads could maintain the highest nutrition. However, considering the habits of Asian cuisine, it is recommended to use less water and less cooking time, such as steaming based on our present results, so as to retain the optimum benefits of the health-promoting compounds. Copyright © 2014 Elsevier Ltd. All rights reserved.

Evaluation of dried vegetables residues for poultry: II. Effects of feeding cabbage leaf residues on broiler performance, ileal digestibility and total tract nutrient digestibility.

PubMed

Mustafa, A F; Baurhoo, B

2017-03-01

A study was conducted to investigate the effects of partial replacing corn and soybean meal with dried cabbage leaf residues (DCR) on broiler growth performance, apparent ileal nutrient digestibility, and apparent total tract nutrient utilization. Dietary treatments include 4 levels of DCR (0, 3, 6, and 9%). Two hundred and twenty-four day-old male broilers were randomly assigned to one of 4 groups (8 cage replicates; 7 birds/cage) and grown over a 35-d experimental period. Results showed that feeding DCR had no effects on daily body weigh gain (average 53.4 g/d), daily feed intake (average 94.9 g/d), and feed conversion ratio (average 1.78 g of feed/g of gain). Inclusion of DCR reduced apparent ileal DM (quadratic effect, P < 0.001), OM (linear effect, P = 0.012), and CP (quadratic effect, P = 0.001) digestibility of younger birds (d 21) while incremental levels of DCR had no effect on apparent ileal nutrient digestibilities of older birds (d 35). Apparent total tract digestibility of DM, OM, and CP increased (linear effect, P < 0.001) as the level of DCR increased. It was concluded that the inclusion of DCR in broiler diets up to 9% had no negative impact on bird performance and apparent ileal digestibility of older birds and improved apparent total tract nutrient digestibility. © 2016 Poultry Science Association Inc.

Role of intensive and extensive variables in a soup of firms in economy to address long run prices and aggregate data

NASA Astrophysics Data System (ADS)

Hosseiny, Ali; Gallegati, Mauro

2017-03-01

We review the production function and the hypothesis of equilibrium in the neoclassical framework. We notify that in a soup of sectors in economy, while capital and labor resemble extensive variables, wage and rate of return on capital act as intensive variables. As a result, Baumol and Bowen's statement of equal wages is inevitable from the thermodynamics point of view. We try to see how aggregation can be performed concerning the extensive variables in a soup of firms. We provide a toy model to perform aggregation for production and the labor income as extensive quantities in a neoclassical framework.

Comparison of cauliflower-insect-fungus interactions and pesticides for cabbage root fly control.

PubMed

Razinger, Jaka; Žerjav, Metka; Zemljič-Urbančič, Meta; Modic, Špela; Lutz, Matthias; Schroers, Hans-Josef; Grunder, Jürg; Fellous, Simon; Urek, Gregor

2017-12-01

Cabbage root fly (Delia radicum L.) control represents a major challenge in brassica production, therefore different management strategies for its control were tested in conventionally managed open field cauliflower production. Strategies included treatments with low-risk methods such as nitrogen lime, the insecticide spinosad and the Beauveria bassiana ATCC 74040-based biopesticide Naturalis. Their effects were compared with treatments based on nonformulated fungal species Metarhizium brunneum, B. bassiana, Clonostachys solani, Trichoderma atroviride, T. koningiopsis, and T. gamsii and commercial insecticides λ-cyhalothrin and thiamethoxam. Spinosad and thiamethoxam were pipetted to individual plants before transplanting; λ-cyhalothrin was sprayed after transplanting; nitrogen lime was applied at first hoeing. Nonformulated fungi were delivered onto cauliflower plantlets' roots as a single pretransplantation inoculation. The cabbage root fly population dynamics exhibited a strong spatiotemporal variation. The lowest number of cabbage root fly pupae recovered from cauliflower roots in the field experiments was recorded in plants treated with spinosad (significant reduction), followed by Naturalis and one of the tested M. brunneum strains (nonsignificant reduction). Significantly more pupae were counted in the nitrogen lime treatment. The field experiments showed that a single drench of cauliflower plantlets with spinosad offered consistent and enduring cabbage root fly control. Naturalis and nonformulated fungal isolates did not decrease cabbage root fly pressure significantly, apparently due to lack of statistical power. The implications of the substantial intra- and inter-annual pest pressure variation and the benefits of using single plant treatments are discussed, and recommendations for improvement of rhizosphere-competence utilizing biological control strategies provided. © 2017 Institute of Zoology, Chinese Academy of Sciences.

The application of soil amendments benefits to the reduction of phosphorus depletion and the growth of cabbage and corn.

PubMed

Liu, Wei; Ji, Hongli; Kerr, Philip; Wu, Yonghong; Fang, Yanming

2015-11-01

The loss of phosphorus from agricultural intensive areas can cause ecological problems such as eutrophication in downstream surface waters. Therefore, the purpose of this study is to control the phosphorus loss using environmentally benign soil amendments, viz, ferrous sulfate (FES), aluminum sulfate (ALS), and polyacrylamide (PAM). The phosphorus concentration changes in soil and leaching solution, the morphological index of plant (including stem and root), and root activity and quality (represented by chlorophyll and soluble sugar) at different growth stages of cabbage (Brassica oleracea L. var. capitata L.) were monitored in a pilot experiment. Phosphorus contents in soil and runoff were also investigated in field experiments cultivated with corn (Zea mays L.). The results show that the application of these amendments improved the phosphorus uptake by cabbage and corn, resulting in the enhanced morphologies of root and stem as well as the root activity at the early and middle stages of cabbage growth. The soil total phosphorus and available phosphorus in soils treated with FES, ALS, and PAM declined, resulting in lower concentrations of phosphorus in the leachate and the soil runoff. During the use of the soil amendments, the cabbage quality measures, determined as chlorophyll and soluble sugar in leaves, were not significantly different from those in the control. It is suggested that the application of these soil amendments is safe for cabbage production under single season cropping conditions, and the use of these three amendments is a promising measure to reduce phosphorus loss in intensive agricultural areas.

Role of xylo-oligosaccharides in protection against salinity-induced adversities in Chinese cabbage.

PubMed

Chen, Weiwei; Guo, Chen; Hussain, Saddam; Zhu, Bingxin; Deng, Fang; Xue, Yan; Geng, Mingjian; Wu, Lishu

2016-01-01

Soil salinity is a stringent abiotic constraint limiting crop growth and productivity. The present study was carried out to appraise the role of xylo-oligosaccharides (XOSs) in improving the salinity tolerance of Chinese cabbage. Salinity stress (0.5% NaCl solution) and four levels (0, 40, 80, 120 mg L(-1)) of XOSs were imposed on 20-day-old plants cultured under controlled conditions. Salinity stress decreased the aboveground fresh biomass, photosynthesis, transpiration rate, stomatal conductance, internal CO2 concentration, water use efficiency, and chlorophyll contents but increased the stomatal limitation value of Chinese cabbage compared with control. Such physiological interferences, disturbances in plant water relations, and visually noticeable growth reductions in Chinese cabbage were significantly alleviated by the addition of XOSs under salinity stress. Under salinity stress, application of XOSs significantly enhanced the activities of enzymatic (superoxide dismutase, peroxidase, catalase) and non-enzymatic (ascorbate, carotene) antioxidants and reduced the malondialdehyde content in the leaves of Chinese cabbage. The XOS-applied plants under salinity stress also recorded higher soluble sugars, proline, and soluble protein content in their leaves. Exposure of salinity stress increased the ratio of Na(+)/K(+), Na(+)/Ca(2+), and Na(+)/Mg(2+) in shoot as well as root of Chinese cabbage, however, XOS application significantly reduced these ratios particularly in shoot. Lower levels of XOSs (40 or 80 mg L(-1)) were more effective for most of the studied attributes. The greater salinity tolerance and better growth in these treatments were related with enhanced antioxidative defense system, reduced lipid peroxidation, increased osmolyte accumulation, and maintenance of ionic balance.

Residue behaviors and risk assessment of flonicamid and its metabolites in the cabbage field ecosystem.

PubMed

Wang, Shanshan; Jin, Fen; Cao, Xiaolin; Shao, Yong; Wang, Jian; She, Yongxin; Qi, Yan; Zhang, Chao; Li, Hui; Jin, Maojun; Wang, Jing; Shao, Hua; Zheng, Lufei

2018-06-13

Flonicamid, a novel selective systemic pesticide, can effectively control a broad range of insect pests. However, the dissipation behaviors and the terminal residues of flonicamid and its metabolites in some crops and soils remain unclear. Herein, an easy, sensitive and reliable method using a modified QuEChERS extraction coupled with LC-MS/MS for the simultaneous analysis of flonicamid and its metabolites in cabbage and soil was developed. Based on this method, the dissipation behaviors of flonicamid and its metabolites as well as their persistence in cabbage and soil during harvest were investigated. Flonicamid degraded rapidly, and the half-lives of flonicamid only and total residues (the sum of flonicamid and its metabolites) were 1.49-4.59 and 1.97-4.99 days in cabbage, and 2.12-7.97 and 2.04-7.62 days in soil, respectively. When 50% flonicamid WG was sprayed once or twice at the recommended dose and 1.5-fold the recommended dose, the highest residues of total flonicamid in cabbage and soil from different pre-harvest intervals (3, 7 and 14 days) were 0.070 and 0.054 mg kg -1 , respectively. The risk quotient (RQ) of flonicamid based on the consumption data from China was below 16.84%, indicating that the use of flonicamid is non-hazardous to humans. These results could not only guide the safe and responsible use of flonicamid in agriculture but also help the Chinese government establish the maximum residue level (MRL) for flonicamid in cabbage. Copyright © 2018 Elsevier Inc. All rights reserved.

40 CFR 180.408 - Metalaxyl; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

..., tops 10.0 Blueberry 2.0 Broccoli 2.0 Brussels sprouts 2.0 Cabbage 1.0 Cattle, fat 0.4 Cattle, kidney 0... Tomato, paste 3.0 Tomato, puree 3.0 Vegetable, brassica, leafy, group 5, except broccoli, cabbage...

Appropriate NH4+: NO3- ratio improves low light tolerance of mini Chinese cabbage seedlings.

PubMed

Hu, Linli; Liao, Weibiao; Dawuda, Mohammed Mujitaba; Yu, Jihua; Lv, Jian

2017-01-23

In northwest of China, mini Chinese cabbage (Brassica pekinensis) is highly valued by consumers, and is widely cultivated during winter in solar-greenhouses where low light (LL) fluence (between 85 and 150 μmol m -2 s -1 in day) is a major abiotic stress factor limiting plant growth and crop productivity. The mechanisms with which various NH 4 + : NO 3 - ratios affected growth and photosynthesis of mini Chinese cabbage under normal (200 μmol m -2 s -1 ) and low (100 μmol m -2 s -1 ) light conditions was investigated. The four solutions with different ratios of NH 4 + : NO 3 - applied were 0:100, 10:90, 15:85 and 25:75 with the set up in a glasshouse in hydroponic culture. The most appropriate NH 4 + : NO 3 - ratio that improved the tolerance of mini Chinese cabbage seedlings to LL was found in our current study. Under low light, the application of NH 4 + : NO 3 - (10:90) significantly stimulated growth compared to only NO 3 - by increasing leaf area, canopy spread, biomass accumulation, and net photosynthetic rate. The increase in net photosynthetic rate was associated with an increase in: 1) maximum and effective quantum yield of PSII; 2) activities of Calvin cycle enzymes; and 3) levels of mRNA relative expression of several genes involved in Calvin cycle. In addition, glucose, fructose, sucrose, starch and total carbohydrate, which are the products of CO 2 assimilation, accumulated most in the cabbage leaves that were supplied with NH 4 + : NO 3 - (10:90) under LL condition. Low light reduced the carbohydrate: nitrogen (C: N) ratio while the application of NH 4 + : NO 3 - (10:90) alleviated the negative effect of LL on C: N ratio mainly by increasing total carbohydrate contents. The application of NH 4 + :NO 3 - (10:90) increased rbcL, rbcS, FBA, FBPase and TK expression and/or activities, enhanced photosynthesis, carbohydrate accumulation and improved the tolerance of mini Chinese cabbage seedlings to LL. The results of this study would provide theoretical basis and technical guidance for mini Chinese cabbage production. In practical production, the ratio of NH 4 + :NO 3 - should be adjusted with respect to light fluence for successful growing of mini Chinese cabbage.

"Snow Soup" Students Take on Animation Creation

ERIC Educational Resources Information Center

Nikirk, Martin

2009-01-01

This article describes the process of producing "Snow Soup"--the 2009 Adobe Flash animation produced by the Computer Game Development and Animation seniors of Washington County Technical High School in Hagerstown, Maryland, for libraries in their area. In addition to the Flash product, the students produced two related Game Maker games, a printed…

General Framework for Evaluating Password Complexity and Strength

DTIC Science & Technology

2015-11-15

stronger password requirements: User attitudes and behaviors,” in Pro- ceedings of the Sixth Symposium on Usable Privacy and Security, ser. SOUPS ’10. New...Proceedings of the Eighth Symposium on Usable Privacy and Security, ser. SOUPS ’12. New York, NY, USA: ACM, 2012, pp. 1–20. [22] P. Kelley, S. Komanduri

Re-Inventing Counterinsurgency Doctrine: Why The United States Failed in Iraq and Afghanistan

DTIC Science & Technology

2016-02-16

5 Dr Richard Stubbs, 113-118. 6 John A. Nagl, Learning to Eat Soup With a Knife: Counterinsurgency Lessons From Malaya and Vietnam...Modern War in Theory and Practice. New York: The Penguin Press, 2014. Nagl, John A. Learning to Eat Soup With a Knife: Counterinsurgency Lessons From

Stone Soup Partnership: A Grassroots Model of Community Service.

ERIC Educational Resources Information Center

Kittredge, Robert E.

1997-01-01

Stone Soup Partnership is a collaboration between California State University at Fresno and its surrounding community to address serious problems in a high-crime, impoverished apartment complex near the university. The program involves students in service learning for university credit, and has expanded from a single summer youth program to a…

Re-Inventing Counterinsurgency Doctrine: Why the United States Failed in Iraq and Afghanistan

DTIC Science & Technology

2016-01-08

5 Dr Richard Stubbs, 113-118. 6 John A. Nagl, Learning to Eat Soup With a Knife: Counterinsurgency Lessons From Malaya and Vietnam...Modern War in Theory and Practice. New York: The Penguin Press, 2014. Nagl, John A. Learning to Eat Soup With a Knife: Counterinsurgency Lessons From

Stone Soup: Photo-Elicitation as a Learning Tool in the Food Geography Classroom

ERIC Educational Resources Information Center

Kurtz, Hilda E.; Wood, Jason

2014-01-01

This paper showcases self-reflective and inclusive pedagogy using photo-elicitation in a food geography course assignment. The Stone Soup project positions students as both researchers and participant-subjects in a participant-driven photo-elicitation (PDPE) study of students' foodways. Student papers for this assignment demonstrate rich…

Chicken Soup for the Portfolio.

ERIC Educational Resources Information Center

Dwyer, Edward J.

The popular "Chicken Soup for the Soul" series of books demonstrates the tremendous desire of people in all walks of life to tell their stories. A professor of reading/language arts methods for students in a program leading to teacher certification reads to his classes every day from a wide variety of materials, including stories from…

Public Opinion Polls, Chicken Soup and Sample Size

ERIC Educational Resources Information Center

Nguyen, Phung

2005-01-01

Cooking and tasting chicken soup in three different pots of very different size serves to demonstrate that it is the absolute sample size that matters the most in determining the accuracy of the findings of the poll, not the relative sample size, i.e. the size of the sample in relation to its population.

Effect of Micronutrient Powder Addition on Sensory Properties of Foods for Older Adults.

PubMed

Field, Katherine M; Duncan, Alison M; Keller, Heather H; Stark, Ken D; Duizer, Lisa M

2017-10-01

Micronutrient fortification can improve nutrient intake of older adults in long-term care. However, previous studies indicate that micronutrient fortification can alter food sensory attributes and, potentially, consumer liking. Others have found no effect of fortification on liking. This research investigates the effect of micronutrient powder addition on the sensory properties of selected foods commonly served in long-term care. A micronutrient powder containing 9 vitamins and 3 minerals was added to tomato soup and oatmeal at different levels. Using projective mapping, changes in sensory properties were observed with powder addition. Descriptive analysis, used to quantify these changes, showed that both the tomato soup and oatmeal had reduced flavor as the amount of added micronutrient powder increased. Oatmeal also showed changes in texture with fortification. Consumer liking scores for tomato soup showed that micronutrient addition affected liking when 100% of a daily dose was added into the soup. Addition of 50% of the daily dose did not affect liking. Oatmeal liking did not differ between fortified and unfortified samples. Results from this research can be used to decide whether a micronutrient powder of selected vitamins and minerals can be added to foods served to older adults in long-term care. Although sensory properties of the foods will be altered, fortification of both tomato soup and oatmeal with the developed powder is possible without reducing consumer liking to the point where it is disliked. © 2017 Institute of Food Technologists®.

Associations of food and nutrient intakes with serum IGF-I, IGF-II, IGFBP-3, TGF-b1, total SOD activity and sFas levels among middle-aged Japanese: the Japan Collaborative Cohort study.

PubMed

Maruyama, Koutatsu; Iso, Hiroyasu; Ito, Yoshinori; Watanabe, Yoshiyuki; Inaba, Yutaka; Tajima, Kazuo; Nakachi, Kei; Tamakoshi, Akiko

2009-12-01

No observational study has examined whether cancer-related biomarkers are associated with diet in Japanese. We therefore assessed sex-specific food and nutrient intakes according to serum IGF-I, IGF-II, IGFBP-3, TGF-b1, total SOD activity and sFas levels, under a cross-sectional study of 10,350 control subjects who answered the food frequency questionnaire in the first-wave nested case-control study within the Japan Collaborative Cohort Study. For both men and women, IGF-I levels were associated with higher intakes of milk, fruits, green tea, calcium and vitamin C. IGF-II levels were associated with higher intakes of milk, yogurt, fruits and miso soup, and lower intakes of rice, coffee and carbohydrate. IGFBP-3 levels were associated with higher intakes of milk, yogurt, fruits and vitamin C, and lower intakes of rice, energy, protein, carbohydrate, sodium and polyunsaturated fatty acids. TGF-b1 levels were associated with lower intakes of coffee intakes, and higher intakes of miso soup and sodium. Total SOD activity levels were associated with lower intakes of most nutrients other than energy, carbohydrate, iron, copper, manganese, retinol equivalents, vitamin A, B2, B12, niacin, folic acid, vitamin C and fish fat. sFas levels were associated with higher intakes of manganese and folic acids. The results of the present study should help to account for findings on those biomarkers regarding risks of cancer and other lifestyle-related diseases in terms of dietary confounding as causality.

Soy isoflavone intake and prevalence of depressive symptoms during pregnancy in Japan: baseline data from the Kyushu Okinawa Maternal and Child Health Study.

PubMed

Miyake, Yoshihiro; Tanaka, Keiko; Okubo, Hitomi; Sasaki, Satoshi; Furukawa, Shinya; Arakawa, Masashi

2018-03-01

Several observational studies and trials examined the relationship between isoflavones or soybeans and depressive symptoms among peri- and postmenopausal women. We cross-sectionally evaluated the associations between intake of soy products and isoflavones and depressive symptoms during pregnancy in Japan. Study subjects were 1745 pregnant women. Dietary intake during the preceding month was assessed using a self-administered diet history questionnaire. Depressive symptoms were defined by a score of 16 or over in the Center for Epidemiologic Studies Depression Scale. Higher intake of total soy products, tofu, tofu products, fermented soybeans, boiled soybeans, miso soup, and isoflavones was independently related to a lower prevalence of depressive symptoms during pregnancy: The adjusted prevalence ratios (95 % confidence intervals, P for trend) between extreme quartiles were 0.63 (0.47-0.85, 0.002), 0.72 (0.54-0.96, 0.007), 0.74 (0.56-0.98, 0.04), 0.57 (0.42-0.76, <0.0001), 0.73 (0.55-0.98, 0.03), 0.65 (0.49-0.87, 0.003), and 0.63 (0.46-0.86, 0.002), respectively. A significant positive exposure-response relationship was found between miso intake and depressive symptoms during pregnancy. No material relationship was observed between soymilk intake and depressive symptoms during pregnancy. Our study is the first to show independent inverse relationships between intake of total soy products, tofu, tofu products, fermented soybeans, boiled soybeans, miso soup, and isoflavones and depressive symptoms during pregnancy.

Dietary energy density: Applying behavioural science to weight management.

PubMed

Rolls, B J

2017-09-01

Studies conducted by behavioural scientists show that energy density (kcal/g) provides effective guidance for healthy food choices to control intake and promote satiety. Energy density depends upon a number of dietary components, especially water (0 kcal/g) and fat (9 kcal/g). Increasing the proportion of water or water-rich ingredients, such as vegetables or fruit, lowers a food's energy density. A number of studies show that when the energy density of the diet is reduced, both adults and children spontaneously decrease their ad libitum energy intake. Other studies show that consuming a large volume of a low-energy-dense food such as soup, salad, or fruit as a first course preload can enhance satiety and reduce overall energy intake at a meal. Current evidence suggests that energy density influences intake through a complex interplay of cognitive, sensory, gastrointestinal, hormonal and neural influences. Other studies that focus on practical applications show how the strategic incorporation of foods lower in energy density into the diet allows people to eat satisfying portions while improving dietary patterns. This review discusses studies that have led to greater understanding of the importance of energy density for food intake regulation and weight management.

40 CFR 180.414 - Cyromazine; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Bean, succulent 2.0 Broccoli 1.0 Cabbage, abyssinian 10.0 Cabbage, seakale 10.0 Cattle, fat 0.05 Cattle... broccoli 10.0 Vegetable, leafy, except brassica, group 4 7.0 Vegetable, cucurbit, group 9 1.0 1There are no...

Photocontrol of Anthocyanin Synthesis

PubMed Central

Mancinelli, A. L.; Yang, Chia-Ping Huang; Lindquist, P.; Anderson, O. R.; Rabino, I.

1975-01-01

Streptomycin enhances the synthesis of anthocyanins and inhibits the synthesis of chlorophylls and the development of chloroplasts in dark-grown seedlings of cabbage (Brassica oleracea), mustard (Sinapis alba), tomato (Lycopersicon esculentum), and turnip (Brassica rapa) exposed to prolonged periods of irradiation in various spectral regions. These results suggest that the contribution of photosynthesis to light-dependent high irradiance reaction anthocyanin synthesis in seedlings of cabbage, mustard, tomato, and turnip is minimal, if any at all. So far, phytochrome is the only photoreceptor whose action in the control of light-dependent anthocyanin synthesis in seedlings of cabbage, mustard, tomato, and turnip has been satisfactorily demonstrated. Images PMID:16659061

Effect of the spray application technique on the deposition of entomopathogenic nematodes in vegetables.

PubMed

Brusselman, Eva; Beck, Bert; Pollet, Sabien; Temmerman, Femke; Spanoghe, Pieter; Moens, Maurice; Nuyttens, David

2012-03-01

The present study compared entomopathogenic nematode delivery at the base of savoy cabbage and cauliflower, at the lower side of savoy cabbage and cauliflower leaves and in leek stems and the ground deposition using a five-nozzle spray boom equipped with an ISO 08 flat fan, an air induction flat fan and Twinjet spray nozzles. Additionally, an air support system and a row application system were evaluated. Approximately 40% of the applied nematodes did not reach the foot of the cabbage plants. The use of an air support system or a row application system improved nematode deposition at the savoy cabbage base. Relative nematode deposition on the lower side of savoy cabbage leaves was 27.20%, while only 2.64% of the applied nematodes reached the lower side of cauliflower leaves. After spraying leek with a standard boom, a low relative nematode deposition (26.64%) was measured in the leek stem. Nozzle type affected the distribution of nematodes in droplet spots. Nozzle type has a minor effect on the number of entomopathogenic nematodes delivered on difficult-to-reach targets. The use of modified spray application techniques directing the spray to the target site are necessary to increase the chances of contact of entomopathogenic nematodes with their target. Copyright © 2011 Society of Chemical Industry.

Genome-Wide Identification and Analysis of TCP Transcription Factors Involved in the Formation of Leafy Head in Chinese Cabbage.

PubMed

Liu, Yan; Guan, Xiaoyu; Liu, Shengnan; Yang, Meng; Ren, Junhui; Guo, Meng; Huang, Zhihui; Zhang, Yaowei

2018-03-14

Chinese cabbage ( Brassica rapa L. ssp . pekinensis ) is a widely cultivated and economically important vegetable crop with typical leaf curvature. The TCP (Teosinte branched1, Cycloidea, Proliferating cell factor) family proteins are plant-specific transcription factors (TFs) and play important roles in many plant biological processes, especially in the regulation of leaf curvature. In this study, 39 genes encoding TCP TFs are detected on the whole genome of B. rapa. Based on the phylogenetic analysis of TCPs between Arabidopsis thaliana and Brassica rapa , TCP genes of Chinese cabbage are named from BrTCP1a to BrTCP24b . Moreover, the chromosomal location; phylogenetic relationships among B. rapa , A. thaliana , and rice; gene structures and protein conserved sequence alignment; and conserved domains are analyzed. The expression profiles of BrTCPs are analyzed in different tissues. To understand the role of Chinese cabbage TCP members in regulating the curvature of leaves, the expression patterns of all BrTCP genes are detected at three development stages essential for leafy head formation. Our results provide information on the classification and details of BrTCPs and allow us to better understand the function of TCPs involved in leaf curvature of Chinese cabbage.

Genome-Wide Identification and Analysis of TCP Transcription Factors Involved in the Formation of Leafy Head in Chinese Cabbage

PubMed Central

Liu, Yan; Guan, Xiaoyu; Liu, Shengnan; Yang, Meng; Ren, Junhui; Guo, Meng; Huang, Zhihui

2018-01-01

Chinese cabbage (Brassica rapa L. ssp. pekinensis) is a widely cultivated and economically important vegetable crop with typical leaf curvature. The TCP (Teosinte branched1, Cycloidea, Proliferating cell factor) family proteins are plant-specific transcription factors (TFs) and play important roles in many plant biological processes, especially in the regulation of leaf curvature. In this study, 39 genes encoding TCP TFs are detected on the whole genome of B. rapa. Based on the phylogenetic analysis of TCPs between Arabidopsis thaliana and Brassica rapa, TCP genes of Chinese cabbage are named from BrTCP1a to BrTCP24b. Moreover, the chromosomal location; phylogenetic relationships among B. rapa, A. thaliana, and rice; gene structures and protein conserved sequence alignment; and conserved domains are analyzed. The expression profiles of BrTCPs are analyzed in different tissues. To understand the role of Chinese cabbage TCP members in regulating the curvature of leaves, the expression patterns of all BrTCP genes are detected at three development stages essential for leafy head formation. Our results provide information on the classification and details of BrTCPs and allow us to better understand the function of TCPs involved in leaf curvature of Chinese cabbage. PMID:29538304

Purification and characterization of an antifungal protein, C-FKBP, from Chinese cabbage.

PubMed

Park, Seong-Cheol; Lee, Jung Ro; Shin, Sun-Oh; Jung, Ji Hyun; Lee, Young Mee; Son, Hyosuk; Park, Yoonkyung; Lee, Sang Yeol; Hahm, Kyung-Soo

2007-06-27

An antifungal protein was isolated from Chinese cabbage (Brassica campestris L. ssp. pekinensis) by buffer-soluble extraction and two chromatographic procedures. The results of matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry revealed that the isolated Chinese cabbage protein was identical to human FK506-binding protein (FKBP). A cDNA encoding FKBP was isolated from a Chinese cabbage leaf cDNA library and named C-FKBP. The open reading frame of the gene encoded a 154-amino acid polypeptide. The amino acid sequence of C-FKBP exhibits striking degrees of identity with the corresponding mouse (61%), human (60%), and yeast (56%) proteins. Genomic Southern blot analyses using the full-length C-FKBP cDNA probe revealed a multigene family in the Chinese cabbage genome. The C-FKBP mRNA was highly expressed in vegetative tissues. We also analyzed the antifungal and peptidyl-prolyl cis-trans isomerase activity of recombinant C-FKBP protein expressed in Escherichia coli. This protein inhibited pathogenic fungal strains, including Candida albicans, Botrytis cinerea, Rhizoctonia solani, and Trichoderma viride, whereas it exhibited no activity against E. coli and Staphylococcus aureus. These results suggest that recombinant C-FKBP is an excellent candidate as a lead compound for the development of antifungal agents.

Human gut bacterial communities are altered by addition of cruciferous vegetables to a controlled fruit- and vegetable-free diet.

PubMed

Li, Fei; Hullar, Meredith A J; Schwarz, Yvonne; Lampe, Johanna W

2009-09-01

In the human gut, commensal bacteria metabolize food components that typically serve as energy sources. These components have the potential to influence gut bacterial community composition. Cruciferous vegetables, such as broccoli and cabbage, contain distinctive compounds that can be utilized by gut bacteria. For example, glucosinolates can be hydrolyzed by certain bacteria, and dietary fibers can be fermented by a range of species. We hypothesized that cruciferous vegetable consumption would alter growth of certain bacteria, thereby altering bacterial community composition. We tested this hypothesis in a randomized, crossover, controlled feeding study. Fecal samples were collected from 17 participants at the end of 2 14-d intake periods: a low-phytochemical, low-fiber basal diet (i.e. refined grains without fruits or vegetables) and a high ("double") cruciferous vegetable diet [basal diet + 14 g cruciferous vegetables/(kg body weightd)]. Fecal bacterial composition was analyzed by the terminal restriction fragment length polymorphism (tRFLP) method using the bacterial 16S ribosomal RNA gene and nucleotide sequencing. Using blocked multi-response permutation procedures analysis, we found that overall bacterial community composition differed between the 2 consumption periods (delta = 0.603; P = 0.011). The bacterial community response to cruciferous vegetables was individual-specific, as revealed by nonmetric multidimensional scaling ordination analysis. Specific tRFLP fragments that characterized each of the diets were identified using indicator species analysis. Putative species corresponding to these fragments were identified through gene sequencing as Eubacterium hallii, Phascolarctobacterium faecium, Burkholderiales spp., Alistipes putredinis, and Eggerthella spp. In conclusion, human gut bacterial community composition was altered by cruciferous vegetable consumption, which could ultimately influence gut metabolism of bioactive food components and host exposure to these compounds.

Adherence to a Healthy Nordic Food Index Is Associated with a Lower Risk of Type-2 Diabetes--The Danish Diet, Cancer and Health Cohort Study.

PubMed

Lacoppidan, Sandra Amalie; Kyrø, Cecilie; Loft, Steffen; Helnæs, Anne; Christensen, Jane; Hansen, Camilla Plambeck; Dahm, Christina Catherine; Overvad, Kim; Tjønneland, Anne; Olsen, Anja

2015-10-21

Type-2 diabetes (T2D) prevalence is rapidly increasing worldwide. Lifestyle factors, in particular obesity, diet, and physical activity play a significant role in the etiology of the disease. Of dietary patterns, particularly the Mediterranean diet has been studied, and generally a protective association has been identified. However, other regional diets are less explored. The aim of the present study was to investigate the association between adherence to a healthy Nordic food index and the risk of T2D. The index consists of six food items: fish, cabbage, rye bread, oatmeal, apples and pears, and root vegetables. Data was obtained from a prospective cohort study of 57,053 Danish men and women aged 50-64 years, at baseline, of whom 7366 developed T2D (median follow-up: 15.3 years). The Cox proportional hazards model was used to assess the association between the healthy Nordic food index and risk of T2D, adjusted for potential confounders. Greater adherence to the healthy Nordic food index was significantly associated with lower risk of T2D after adjusting for potential confounders. An index score of 5-6 points (high adherence) was associated with a statistically significantly 25% lower T2D risk in women (HR: 0.75, 95%CI: 0.61-0.92) and 38% in men (HR: 0.62; 95%CI: 0.53-0.71) compared to those with an index score of 0 points (poor adherence). Adherence to a healthy Nordic food index was found to be inversely associated with risk of T2D, suggesting that regional diets other than the Mediterranean may also be recommended for prevention of T2D.

Identification of seedling cabbages and weeds using hyperspectral imaging

USDA-ARS?s Scientific Manuscript database

Target detectionis one of research focues for precision chemical application. This study developed a method to identify seedling cabbages and weeds using hyperspectral spectral imaging. In processing the image data, with ENVI software, after dimension reduction, noise reduction, de-correlation for h...

76 FR 38037 - Mevinphos; Data Call-in Order for Pesticide Tolerances

Federal Register 2010, 2011, 2012, 2013, 2014

2011-06-29

... residues of mevinphos on the following commodities: Broccoli, cabbage, cauliflower, celery, spinach... Field Trials (860.1500)--(broccoli, cabbage, cauliflower, celery, grapes, lettuce, peas, peppers... Not required October 1, 2012. 860.1500 Crop Field Trials Not Required September 30, 2013. (broccoli...

Rewarming the Primordial Soup: Revisitations and Rediscoveries in Prebiotic Chemistry.

PubMed

Saladino, Raffaele; Šponer, Judit E; Šponer, Jiří; Di Mauro, Ernesto

2018-01-04

A short history of Campbell's primordial soup: In this essay we try to disclose some of the historical connections between the studies that have contributed to our current understanding of the emergence of catalytic RNA molecules and their components from an inanimate matter. © 2017 The Authors. Published by Wiley-VCH Verlag GmbH & Co. KGaA.

Dependency on Soup Kitchens in Urban Areas of New York State.

ERIC Educational Resources Information Center

Rauschenbach, Barbara S.; And Others

1990-01-01

A study of the dependency of persons on soup kitchens in Albany, Buffalo, Rochester, Syracuse, and Westchester County (New York) identified who uses these kitchens, the extent to which they are dependent on them, what other food programs they use, what their perceived need from other services is, and dependency differences of subgroups. (JS)

Shareowners' Equity at Campbell Soup: How Can Equity Be Negative?

ERIC Educational Resources Information Center

Mohrman, Mary Beth; Stuerke, Pamela S.

2014-01-01

This paper presents an instructional case based on the 2001 annual report of the Campbell Soup Company (CPB). During that year, CPB's shareowners' equity went from a surplus of USD137 million to a deficit of USD247 million. The analysis will allow students to determine that the change resulted from borrowing to purchase treasury stock. Students…

Making Ends Meet: Private Food Assistance and the Working Poor. Discussion Paper.

ERIC Educational Resources Information Center

Nichols-Casebolt, Ann; Morris, Patricia McGrath

This study examined characteristics of employed households dependent upon private nutrition programs to help make ends meet. Data were derived from an ongoing study of households receiving food assistance from Virginia food pantries and soup kitchens. In 1997, researchers produced a list of all food pantries and soup kitchens in one region and…

Legislative Alphabet Soup: Federal Laws that Affect Your Work as a Library Media Specialist

ERIC Educational Resources Information Center

Adams, Helen R.

2006-01-01

Today, federal laws often seem like an alphabet soup with acronyms like CIPA (Children's Internet Protection Act), CTEA (Copyright Term Extension Act), ADA (Americans with Disabilities Act), IDEA (Individuals with Disabilities Education Act), YMCA (Digital Millennium Copyright Act), and NC LB (No Child Left Behind). These letters stand for federal…

Bowls for the Hungry

ERIC Educational Resources Information Center

Greenwood, Nate

2009-01-01

In this article, the author describes how to make soup bowls as a class project. The slab method is used to construct the soup bowls, but bowls could just as easily be made on the potter's wheel for advanced students, using the pinch method with beginners, or with the coil method for intermediate students. Found objects from around a garage or…

Spectrum Orbit Utilization Program documentation: SOUP5 version 3.8 user's manual, volume 1, chapters 1 through 5

NASA Technical Reports Server (NTRS)

Davidson, J.; Ottey, H. R.; Sawitz, P.; Zusman, F. S.

1985-01-01

The underlying engineering and mathematical models as well as the computational methods used by the Spectrum Orbit Utilization Program 5 (SOUP5) analysis programs are described. Included are the algorithms used to calculate the technical parameters, and references to the technical literature. The organization, capabilities, processing sequences, and processing and data options of the SOUP5 system are described. The details of the geometric calculations are given. Also discussed are the various antenna gain algorithms; rain attenuation and depolarization calculations; calculations of transmitter power and received power flux density; channelization options, interference categories, and protection ratio calculation; generation of aggregrate interference and margins; equivalent gain calculations; and how to enter a protection ratio template.

Glucosinolate Profiles in Cabbage Genotypes Influence the Preferential Feeding of Diamondback Moth (Plutella xylostella)

PubMed Central

Robin, Arif Hasan Khan; Hossain, Mohammad Rashed; Park, Jong-In; Kim, Hye R.; Nou, Ill-Sup

2017-01-01

Diamondback moth (DBM), Plutella xylostella L., is a devastating pest of cabbage worldwide whose feeding attributes are influenced by glucosinolate profiles of the plant. Identifying the specific glucosinolates associated with plants’ resistance mechanism can provide cues to novel points of intervention in developing resistant cultivars. We studied the DBM larval feeding preference and extent of damage on cabbage leaves via controlled glass-house and in vitro multiple- and two-choice feeding tests. These feeding attributes were associated with the individual glucosinolate profiles, analyzed by HPLC, of each of the eight cabbage genotypes using multivariate analytical approach to identify the glucosinolates that may have roles in resistance. Both the glass-house and in vitro multiple-choice feeding tests identified the genotype BN4303, BN4059, and BN4072 as the least preferred (resistant) and Rubra, YR Gold and BN3383 as most preferred (susceptible) genotypes by DBM larvae. The principal component analysis separated the genotypes based on lower feeding scores in association with higher contents of glucobrassicin, glucoiberin, glucoiberverin in one direction and 4-hydroxyglucobrassicin, glucoerucin, glucoraphanin, and progoitrin in opposite direction in a way to explain the major variation in resistant versus susceptible genotypes based on their extent of preference and leaf area damage. The simultaneous presence (or higher contents) of glucobrassicin, glucoiberin, and glucoiberverin and the absence (or lower contents) of 4-hydroxyglucobrassicin, glucoerucin, glucoraphanin, and progoitrin in the least preferred genotypes and vice-versa in most preferred genotypes indicated their apparent role as putative repellents and attractants of DBM larvae in cabbage genotypes, respectively. These novel findings add to the current knowledgebase on the roles of glucosinolates in plant–herbivore interactions and will be helpful in setting breeding priorities for improving the resistance against DBM in cabbage using conventional and biotechnological approaches. PMID:28769953

Antimicrobial Activity of Chitosan Films With Essential Oils Against Listeria monocytogenes on Cabbage.

PubMed

Jovanovic, Gordana D; Klaus, Anita S; P Niksic, Miomir

2016-09-01

The highest incidence of listeriosis, due to consumption of ready-to-eat foods and fresh, shredded, minimally processed vegetables, occurs among pregnant women and the elderly. In order to reduce the prevalence of listeriosis among consumers, better protective measures are recommended. Chitosan films, with or without added essential oils, represent a modern, safe method of preserving the quality of such vegetables and significantly reducing the incidence of Listeria monocytogenes in these foods. The present study was conducted to evaluate the antimicrobial properties of composite chitosan-gelatin films with and without essential oils against two strains of L. monocytogenes , ATCC 19115 and ATCC 19112, in fresh shredded cabbage. Shredded cabbage was inoculated with L. monocytogenes and packed between two layers of the chitosan composite film, then placed in Petri dishes. The prepared samples were stored at 4°C then analyzed for total viable count on PALCAM agar while incubated at 37°C, every 24 hours for 7 days. Average L. monocytogenes content ranged from 4.2 - 5.4 log CFU/g, reaching values of 7.2 - 8.6 log CFU/g in samples of untreated cabbage. A complete reduction of L. monocytogenes ATCC 19115 on cabbage was achieved after 120 hours in the presence of 0.5% chitosan film, whereas reduction of L. monocytogenes ATCC 19112 was achieved after 144 hours. In the presence of 1% chitosan film, the bacteria withered more quickly and complete reduction of both species of L. monocytogenes was achieved after 96 hours. All tested formulations of chitosan films exhibited strong antimicrobial activity on the growth of both strains of L. monocytogenes on cabbage. The best effect was achieved with a 1% chitosan concentration. The addition of essential oils increased the antimicrobial activity of all tested films.

Identification and Validation of Reference Genes for RT-qPCR Analysis in Non-Heading Chinese Cabbage Flowers

PubMed Central

Wang, Cheng; Cui, Hong-Mi; Huang, Tian-Hong; Liu, Tong-Kun; Hou, Xi-Lin; Li, Ying

2016-01-01

Non-heading Chinese cabbage (Brassica rapa ssp. chinensis Makino) is an important vegetable member of Brassica rapa crops. It exhibits a typical sporophytic self-incompatibility (SI) system and is an ideal model plant to explore the mechanism of SI. Gene expression research are frequently used to unravel the complex genetic mechanism and in such studies appropriate reference selection is vital. Validation of reference genes have neither been conducted in Brassica rapa flowers nor in SI trait. In this study, 13 candidate reference genes were selected and examined systematically in 96 non-heading Chinese cabbage flower samples that represent four strategic groups in compatible and self-incompatible lines of non-heading Chinese cabbage. Two RT-qPCR analysis software, geNorm and NormFinder, were used to evaluate the expression stability of these genes systematically. Results revealed that best-ranked references genes should be selected according to specific sample subsets. DNAJ, UKN1, and PP2A were identified as the most stable reference genes among all samples. Moreover, our research further revealed that the widely used reference genes, CYP and ACP, were the least suitable reference genes in most non-heading Chinese cabbage flower sample sets. To further validate the suitability of the reference genes identified in this study, the expression level of SRK and Exo70A1 genes which play important roles in regulating interaction between pollen and stigma were studied. Our study presented the first systematic study of reference gene(s) selection for SI study and provided guidelines to obtain more accurate RT-qPCR results in non-heading Chinese cabbage. PMID:27375663

Enhancing growth, phytochemical constituents and aphid resistance capacity in cabbage with foliar application of eckol--a biologically active phenolic molecule from brown seaweed.

PubMed

Rengasamy, Kannan R R; Kulkarni, Manoj G; Pendota, Srinivasa C; Van Staden, Johannes

2016-03-25

Although foliar application of seaweed extracts on plant growth and development has and is extensively studied, reliable knowledge and understanding of the mode of action of particular compound(s) responsible for enhancing plant growth is lacking. A brown seaweed Ecklonia maxima is widely used commercially as a biostimulant to improve plant growth and crop protection. Eckol, a phenolic compound isolated from E. maxima has recently shown stimulatory effects in maize, indicating its potential use as a plant biostimulant. Cabbage is a widely cultivated vegetable crop throughout the world, which requires high input of fertilizers and is susceptible to several aphid borne diseases. This study was conducted to evaluate the effect of foliar application of eckol on the growth, phytochemical constituents and myrosinase activity (aphid resistance capacity) of commercially cultivated cabbage. Foliar application of eckol (10(-6) M) significantly enhanced shoot and root length, shoot and root fresh and dry weight, leaf area and leaf number. This treatment also showed a significant increase in photosynthetic pigments (chlorophyll 'a', chlorophyll 'b', total chlorophyll and carotenoid) compared to the untreated plants. The levels of protein, proline and iridoid glycosides were significantly higher in cabbage leaves with eckol treatment. All the control plants were severely infested with cabbage aphid (Brevicoryne brassicae) but no infestation was observed on the eckol-sprayed plants, which can be attributed to an increase in myrosinase activity. This study reveals dual effects (plant growth promoting and insect repelling) of eckol on cabbage plants that need further investigations both under field conditions and in other brassicaceous species. Copyright © 2015 Elsevier B.V. All rights reserved.

Antioxidant enzymes activity and phenolic compounds content in red cabbage seedlings exposed to copper stress.

PubMed

Posmyk, M M; Kontek, R; Janas, K M

2009-02-01

The phenolics: anthocyanin (ATH), sinapoyl esters and activity of antioxidant enzymes: superoxide dismutase (SOD), catalase (CAT), guaiacol peroxidase (POX), ascorbate peroxidase (APX), glutathione peroxidase (GPX) and glutathione reductase (GR), in red cabbage seedlings subjected to Cu2+ stress were investigated. Cu2+ at low doses (0.5 mM), increased the levels of ATH and sinapoyl derivatives in red cabbage. High Cu2+ concentration (2.5 mM) provoked oxidative stress and enhanced thiobarbituric acid reactive substances (TBARS) content in tissues. A lower level of TBARS was correlated with high ATH content. It seems that synthesis of these isoflavonoids is an effective strategy against reactive oxygen species (ROS). The analysis of the antioxidant enzymes activity suggested that peroxidases were the most active enzymes in red cabbage seedlings exposed to Cu2+ stress. It could results from the fact that phenolic compounds (PhC), which could be also substrates for different peroxidases, were the first line of defence against metal stress.

Toxicity of combined chromium(VI) and phenanthrene pollution on the seed germination, stem lengths, and fresh weights of higher plants.

PubMed

Hu, Shuangqing; Gu, Hairong; Cui, Chunyan; Ji, Rong

2016-08-01

Studies of the interaction and toxicity of pollutant combinations such as heavy metals and PAHs are of practical importance in the remediation and monitoring of the industrial soil environment. This study investigated the single and combined toxicity of chromium(VI) and phenanthrene on three important higher plants: mung beans (Phaseolus aureus), pakchoi cabbage (Brassica chinensis), and rice (Oryza sativa). In experiments using artificial soil matrix, the EC10 and EC20 of the two pollutants, alone and in combination, were analyzed with respect to seed germination, stem length, and above-ground fresh weight of these higher plants. The additive index method was used to evaluate the combined biological toxicity of chromium(VI) and phenanthrene. The results showed that the EC20 of chromium(VI) on the stem lengths of mung beans, pakchoi cabbage, and rice was 289, 248, and 550 mg kg(-1), respectively. The corresponding EC20 values for the fresh weights of the three plants were 334, 307, and 551 mg kg(-1). The EC20 of phenanthrene on the stem lengths of mung beans, pakchoi cabbage, and rice was 528, 426, and 628 mg kg(-1), respectively. The corresponding EC20 values for the fresh weights of the three plants were 696, 585, and 768 mg kg(-1). The EC20 of a combination of chromium(VI) and phenanthrene on the stem lengths of mung beans, pakchoi cabbage, and rice was 192, 173, and 279 mg kg(-1), respectively, and 200, 205, and 271 mg kg(-1) for the fresh weights of the three plants. The single and combined exposure of soil to chromium(VI) and phenanthrene had deleterious effects on plants in the early stage of growth. Overall, pakchoi cabbage was more sensitive than mung beans and rice. The two pollutants exerted synergistic effects on the stem lengths and above-ground fresh weights of both mung beans and rice but antagonistic effects on pakchoi cabbage. The results of this study also suggested pakchoi cabbage as a sensitive indicator of soil pollution.

Hot soup! Correlating the severity of liquid scald burns to fluid and biomedical properties.

PubMed

Loller, Cameron; Buxton, Gavin A; Kerzmann, Tony L

2016-05-01

Burns caused by hot drinks and soups can be both debilitating and costly, especially to pediatric and geriatric patients. This research is aimed at better understanding the fluid properties that can influence the severity of skin burns. We use a standard model which combines heat transfer and biomedical equations to predict burn severity. In particular, experimental data from a physical model serves as the input to our numerical model to determine the severity of scald burns as a consequence of actual fluid flows. This technique enables us to numerically predict the heat transfer from the hot soup into the skin, without the need to numerically estimate the complex fluid mechanics and thermodynamics of the potentially highly viscous and heterogeneous soup. While the temperature of the soup is obviously is the most important fact in determining the degree of burn, we also find that more viscous fluids result in more severe burns, as the slower flowing thicker fluids remain in contact with the skin for longer. Furthermore, other factors can also increase the severity of burn such as a higher initial fluid temperature, a greater fluid thermal conductivity, or a higher thermal capacity of the fluid. Our combined experimental and numerical investigation finds that for average skin properties a very viscous fluid at 100°C, the fluid must be in contact with the skin for around 15-20s to cause second degree burns, and more than 80s to cause a third degree burn. Copyright © 2015 Elsevier Ltd and ISBI. All rights reserved.

Aggregation and foraging behavior of imported cabbageworm (Lepidoptera: pieridae) adults on blue vervain flowers

USDA-ARS?s Scientific Manuscript database

The imported cabbageworm [Pieris rapae (L.) (Lepidoptera: Pieridae)], also known as the cabbage white butterfly, is an important specialized pest on cruciferous plants (Brassicales: Brassicaceae) worldwide. an unusual aggregation of the cabbage white butterflies was observed on a patch of flowering...

Temperature Relationships in Eastern Skunk Cabbage

ERIC Educational Resources Information Center

Nicholson, Barbara J.; Halkin, Sylvia L.

2007-01-01

A laboratory exercise is presented in which students determine where metabolic heat is primarily generated in blooming eastern skunk cabbage ("Symplocarpus foetidus") plants. Students consider how color, shape, and orientation of spathes, and stage of flower maturation, may affect metabolic heat production and retention of both metabolic and solar…

AYURVEDIC RATIONALE OF THE SOUTHERN INDIAN VEGETABLE SOUP SAARU OR RASAM

PubMed Central

Vijayalakshmi, B.; Swamy, B.V Kumara; Shantha, T.R.

1998-01-01

Spices are historically known contributions to the world. The credit for identifying the spices with medicinal and culinary values goes to Ayurveda. Saaru or Rasam is a very popular soup used all over southern India. In this paper an attempt has been made to present the ayurvedic rationale behind formulating the receipt of saaru or rasam. PMID:22556843

Putting the Learning in Service Learning: From Soup Kitchen Models to the Black Metropolis Model

ERIC Educational Resources Information Center

Manley, Theodoric, Jr.; Buffa, Avery S.; Dube, Caleb; Reed, Lauren

2006-01-01

Results of the Black Metropolis Model (BMM) of service learning are analyzed and illustrated in this article to explain how to "put the learning in service learning." There are many soup kitchens or nontransforming models of service learning where students are asked to serve needy populations but internalize and learn little about the…

Superchilled storage (-2.5 ± 1°C) extends the retention of taste-active and volatile compounds of yellow-feather chicken soup.

PubMed

Li, Xiao; Zhu, Jing; Qi, Jun; Wang, Peng; Xu, Xinglian; Zhou, Guanghong

2018-06-01

This work investigated the effects of refrigerated storage (RS: 4 ± 1°C) and superchilled storage (SS: -2.5 ± 1°C) on non-volatile and volatile compounds in chicken soup made from Chinese yellow-feather broilers. The results from total viable count (TVC) and coliform analysis showed that soups were safe for human consumption after a storage period of 42 days. SS resulted in a significantly (p < .05) higher content of free amino acids (umami and sweet taste) and 5'-nucleotides (inosine 5'-monophosphate and adenosine 5'-monophosphate) from 21 to 42 days compared to RS. Hexanal, (E)-2-decenal, (E,E)-2,4-decadienal and 2-pentyl furan were described as the primary odorants. SS showed significantly lower values (p < .05) for ketones and hydrocarbons, higher values for aldehydes and alcohols from 14 to 42 days, when compared to RS. The results suggest that SS improved the flavor retention of chicken soup after 21 days of storage and is a potential alternative treatment compared to RS. © 2018 Japanese Society of Animal Science.

[Socio-demographic and food insecurity characteristics of soup-kitchen users in Brazil].

PubMed

Godoy, Kátia Cruz; Sávio, Karin Eleonora Oliveira; Akutsu, Rita de Cássia; Gubert, Muriel Bauermann; Botelho, Raquel Braz Assunção

2014-06-01

This study aimed to characterize users of a government soup-kitchen program and the association with family food insecurity, using a cross-sectional design and random sample of 1,637 soup-kitchen users. The study used a questionnaire with socioeconomic variables and the Brazilian Food Insecurity Scale, and measured weight and height. The chi-square test was applied, and the crude and adjusted prevalence ratios (PR) were calculated using Poisson regression. Prevalent characteristics included per capita income ranging from one-half to one minimum wage (35.1%), complete middle school (39.8%), and food security (59.4%). Users in the North of Brazil showed the worst data: incomplete primary school (39.8%), per capita income up to one-half the minimum wage (50.8%), and food insecurity (55.5%). Prevalence ratios for food insecurity were higher among users with per capita income up to one-fourth the minimum wage (p < 0.05). Income was the only variable that remained associated with higher prevalence of food insecurity in the adjusted PR. Knowing the characteristics of soup-kitchen users with food insecurity can help orient the program's work, location, and operations.

Digestive recovery of sulfur-methyl-L-methionine and its bioaccessibility in Kimchi cabbages using a simulated in vitro digestion model system.

PubMed

Lee, Hae-Rim; Cho, Sun-Duk; Lee, Woon Kyu; Kim, Gun-Hee; Shim, Soon-Mi

2014-01-15

Sulfur-methyl-L-methionine (SMM) has been known to provide various biological functions such as radical scavenging effect, inhibition of adipocyte differentiation, and prevention of gastric mucosal damage. Kimchi cabbages are known to be a major food source providing SMM but its bioaccessibility has not been studied. The objective of current study was to determine both the digestive stability of SMM and the amount released from Kimchi cabbages under a simulated in vitro digestion model system. The in vitro digestion model system simulating a human gastrointestinal tract was carried out for measuring digestive recovery and bioaccessibility of SMM. SMM was quantified by using high-performance liquid chromatography with a fluorescence detector. Recovery of an SMM standard after digestion was 0.68 and 0.65% for fasted and fed conditions, respectively, indicating that the digestive stability of the SMM standard was not affected by dietary energy or co-ingested food matrix. The SMM standard was also significantly stable in acidic pH (P < 0.05). The bioaccessibility of SMM from Kimchi cabbages was measured under a fasted condition, resulted in 8.83, 14.71 and 10.88%, for salivary, gastric and small intestinal phases, respectively. Results from our study suggest that SMM from Kimchi cabbages, a component of food sources, is more bioavailable than SMM by itself. © 2013 Society of Chemical Industry.

Field demonstration of reduction of lead availability in soil and cabbage (Brassica Chinensis L.) contaminated by mining tailings using phosphorus fertilizers*

PubMed Central

Xie, Zheng-miao; Wang, Bi-ling; Sun, Ye-fang; Li, Jing

2006-01-01

A field demonstration of reduction of lead availability in a soil and cabbage (Brassica Chinensis L.) contaminated by mining tailings, located in Shaoxing, China was carried out to evaluate the effects of applications of phosphorus fertilizers on Pb fractionation and Pb phytoavailability in the soil. It was found that the addition of all three P fertilizers including single super phosphate (SSP), phosphate rock (PR), and calcium magnesium phosphate (CMP) significantly decreased the percentage of water-soluble and exchangeable (WE) soil Pb and then reduced the uptake of Pb, Cd, and Zn by the cabbage compared to the control (CK). The results showed that the level of 300 g P/m2 soil was the most cost-effective application rate of P fertilizers for reducing Pb availability at the first stage of remediation, and that at this P level, the effect of WE fraction of Pb in the soil decreased by three phosphorus fertilizers followed the order: CMP (79%)>SSP (41%)>PR (23%); Effectiveness on the reduction of Pb uptake by cabbage was in the order: CMP (53%)>SSP (41%)>PR (30%). Therefore our field trial demonstrated that it was effective and feasible to reduce Pb availability in soil and cabbage contaminated by mining tailings using P fertilizers in China and PR would be a most cost-effective amendment. PMID:16365925

Intracellular Ca(2+) and K(+) concentration in Brassica oleracea leaf induces differential expression of transporter and stress-related genes.

PubMed

Lee, Jeongyeo; Kim, Jungeun; Choi, Jae-Pil; Lee, MiYe; Kim, Min Keun; Lee, Young Han; Hur, Yoonkang; Nou, Ill-Sup; Park, Sang Un; Min, Sung Ran; Kim, HyeRan

2016-03-09

One of the most important members of the genus Brassica, cabbage, requires a relatively high level of calcium for normal growth (Plant Cell Environ 7: 397-405, 1984; Plant Physiol 60: 854-856, 1977). Localized Ca(2+) deficiency in cabbage leaves causes tip-burn, bringing about serious economic losses (Euphytica 9:203-208, 1960; Ann Bot 43:363-372, 1979; Sci Hortic 14:131-138, 1981). Although it has been known that the occurrence of tip-burn is related to Ca(2+) deficiency, there is limited information on the underlying mechanisms of tip-burn or the relationship between Ca(2+) and tip-burn incidence. To obtain more information on the genetic control of tip-burn symptoms, we focused on the identification of genes differentially expressed in response to increasing intracellular Ca(2+) and K(+) concentrations in B. oleracea lines derived from tip-burn susceptible, tip-burn resistant cabbages (B. oleracea var. capitata), and kale (B. oleracea var. acephala). We compared the levels of major macronutrient cations, including Ca(2+) and K(+), in three leaf segments, the leaf apex (LA), middle of leaf (LM), and leaf base (LB), of tip-burn susceptible, tip-burn resistant cabbages, and kale. Ca(2+) and K(+) concentrations were highest in kale, followed by tip-burn resistant and then tip-burn susceptible cabbages. These cations generally accumulated to a greater extent in the LB than in the LA. Transcriptome analysis identified 58,096 loci as putative non-redundant genes in the three leaf segments of the three B. oleracea lines and showed significant changes in expression of 27,876 loci based on Ca(2+) and K(+) levels. Among these, 1844 loci were identified as tip-burn related phenotype-specific genes. Tip-burn resistant cabbage and kale-specific genes were largely related to stress and transport activity based on GO annotation. Tip-burn resistant cabbage and kale plants showed phenotypes clearly indicative of heat-shock, freezing, and drought stress tolerance compared to tip-burn susceptible cabbages, demonstrating a correlation between intracellular Ca(2+) and K(+) concentrations and tolerance of abiotic stress with differential gene expression. We selected 165 genes that were up- or down-regulated in response to increasing Ca(2+) and K(+) concentrations in the three leaf segments of the three plant lines. Gene ontology enrichment analysis indicated that these genes participated in regulatory metabolic processes or stress responses. Our results indicate that the genes involved in regulatory metabolic processes or stress responses were differentially expressed in response to increasing Ca(2+) and K(+) concentrations in the B. oleracea leaf. Our transcriptome data and the genes identified may serve as a starting point for understanding the mechanisms underlying essential macronutrient deficiencies in plants, as well as the features of tip-burn in cabbage and other Brassica species.

Estimation of the bioaccessibility and bioavailability of Fe, Mn, Cu, and Zn in Chinese vegetables using the in vitro digestion/Caco-2 cell model: the influence of gut microbiota.

PubMed

Cai, Xiaolin; Chen, Xiaochen; Yin, Naiyi; Du, Huili; Sun, Guoxin; Wang, Lihong; Xu, Yudong; Chen, Yuqing; Cui, Yanshan

2017-12-13

The influence of the human gut microbiota on the bioaccessibility and bioavailability of trace elements in vegetables has barely been studied. An in vitro digestion model combining the physiologically based extraction test (PBET) and the Simulator of Human Intestinal Microbial Ecosystem (SHIME) was applied. Results showed that the gut microbiota increased the bioaccessibility of iron (Fe) in ten test vegetables by 1.3-1.8 times, but reduced the bioaccessibility of manganese (Mn), copper (Cu), and zinc (Zn) in vegetables in the colon phase by 3.7% to 89.6%, 24.8% to 100.0%, and 59.9% to 100.0%, respectively. Using the Caco-2 cell model to simulate the human absorption process, the bioavailable contents and the bioavailability of the trace elements were further determined. Swamp cabbage was the best source of Fe and Cu; spinach and lettuce provided the highest amounts of bioavailable Mn and Zn, respectively. Referring to the daily reference intakes of trace elements, the obtained data provide a scientific basis for both reasonable ingestion of vegetables in diets and diversification of diets.

Spectrum Orbit Utilization Program Documentation: SOUP5 Version 3.8 User's Manual, Volume 2, Appendices a Through G

NASA Technical Reports Server (NTRS)

Davidson, J.; Ottey, H. R.; Sawitz, P.; Zusman, F. S.

1985-01-01

The appendixes of the user manual are presented. Input forms which may be used to prepare data for the SOUP5V3.4 of the R2BCSAT-83 data base are given. The IBM job control language which can be used to run the SOUP5 system from a magnetic tape is described. Copies of a run using the delivered tape and IBM OS/MVS Job Control Language card deck are illustrated. Numerical limits on scenario data requests are listed. Error handling, error messages and editing procedures are also listed. Instructions as to how to enter a protection ratio template are given. And relation between PARC prameter, channelization, channel families, and interference categories are also listed.

Draft Genome Sequence of Enterococcus faecium Strain J19, Isolated from Cabbage

PubMed Central

2018-01-01

ABSTRACT Herein, we report the draft genome sequence of a newly discovered probiotic strain, Enterococcus faecium J19, which was isolated from cabbage. Strain J19 has shown antagonistic effects against the human foodborne pathogen Listeria monocytogenes in coculture and in different food matrices. PMID:29622613

Toll-like Receptors as a Target of Food-derived Anti-inflammatory Compounds*

PubMed Central

Shibata, Takahiro; Nakashima, Fumie; Honda, Kazuya; Lu, Yu-Jhang; Kondo, Tatsuhiko; Ushida, Yusuke; Aizawa, Koichi; Suganuma, Hiroyuki; Oe, Sho; Tanaka, Hiroshi; Takahashi, Takashi; Uchida, Koji

2014-01-01

Toll-like receptors (TLRs) play a key role in linking pathogen recognition with the induction of innate immunity. They have been implicated in the pathogenesis of chronic inflammatory diseases, representing potential targets for prevention/treatment. Vegetable-rich diets are associated with the reduced risk of several inflammatory disorders. In the present study, based on an extensive screening of vegetable extracts for TLR-inhibiting activity in HEK293 cells co-expressing TLR with the NF-κB reporter gene, we found cabbage and onion extracts to be the richest sources of a TLR signaling inhibitor. To identify the active substances, we performed activity-guiding separation of the principal inhibitors and identified 3-methylsulfinylpropyl isothiocyanate (iberin) from the cabbage and quercetin and quercetin 4′-O-β-glucoside from the onion, among which iberin showed the most potent inhibitory effect. It was revealed that iberin specifically acted on the dimerization step of TLRs in the TLR signaling pathway. To gain insight into the inhibitory mechanism of TLR dimerization, we developed a novel probe combining an isothiocyanate-reactive group and an alkyne functionality for click chemistry and detected the probe bound to the TLRs in living cells, suggesting that iberin disrupts dimerization of the TLRs via covalent binding. Furthermore, we designed a variety of iberin analogues and found that the inhibition potency was influenced by the oxidation state of the sulfur. Modeling studies of the iberin analogues showed that the oxidation state of sulfur might influence the global shape of the isothiocyanates. These findings establish the TLR dimerization step as a target of food-derived anti-inflammatory compounds. PMID:25294874

Family environment, not heredity, accounts for family resemblances in food preferences and attitudes: a twin study.

PubMed

Rozin, P; Millman, L

1987-04-01

Monozygotic and same-sex dizygotic twin pairs reported on their food preferences, the variety of foods of the same general category (e.g. types of soup) in their diet, and their concern about contact of their food with disgusting or other unacceptable substances (contamination sensitivity). Although there was substantial resemblance between siblings for many of these items, there was no clear evidence for a heritable component on any item. The only case for which there was an interpretable and significantly greater resemblance among monozygotic than among dizygotic twins (out of 23 questions) was preferred degree of hotness resulting from chili pepper in foods. These results confirm the prediction that in omnivorous animals, such as humans, genetic predispositions will be minimal with respect to food. The modest sibling resemblances on a number of measures are primarily attributable to a shared environment.

A survey of free glutamic acid in foods using a robust LC-MS/MS method.

PubMed

Cebi, Nur; Dogan, Canan Ekinci; Olgun, Elmas Oktem; Sagdic, Osman

2018-05-15

An effective and simultaneous liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was used with the aim of quantifying monosodium glutamate (MSG) in foodstuffs, such as chips, taste cubes, sauces and soups. The results were linear (R 2  = 1), with very low LOD and LOQ values, 1.0 µg/kg, 5.0 µg/kg, respectively. Excellent repeatability and reproducibility were also achieved. This highly sensitive and robust LC-MS/MS technique was applied successfully for the detection and quantification of MSG in a wide variety of foodstuffs. MSG contents ranged from 0.01 g/100 g to 15.39 g/100 g in food samples. Importantly, determination of free glutamic acid in the daily diet could also prevent various side effects associated with consumption of excess free glutamic acid. Copyright © 2017 Elsevier Ltd. All rights reserved.

Maternal Dietary Patterns and Fetal Growth: A Large Prospective Cohort Study in China

PubMed Central

Lu, Min-Shan; Chen, Qiao-Zhu; He, Jian-Rong; Wei, Xue-Ling; Lu, Jin-Hua; Li, Sheng-Hui; Wen, Xing-Xuan; Chan, Fan-Fan; Chen, Nian-Nian; Qiu, Lan; Mai, Wei-Bi; Zhang, Rui-Fang; Hu, Cui-Yue; Xia, Hui-Min; Qiu, Xiu

2016-01-01

There was limited evidence revealing the association of Chinese maternal dietary patterns with fetal growth. We aimed to examine the relationship of maternal dietary patterns during pregnancy to neonatal birth weight and birth weight for gestational age in a Chinese population. A total of 6954 mother-child pairs were included from the Born in Guangzhou Cohort Study. Maternal diet during pregnancy was assessed using a self-administered food frequency questionnaire. Cluster analysis was used to identify dietary patterns. The following six dietary patterns were identified: “Cereals, eggs, and Cantonese soups” (n 1026, 14.8%), “Dairy” (n 1020, 14.7%), “Fruits, nuts, and Cantonese desserts” (n 799, 11.5%), “Meats” (n 1066, 15.3%), “Vegetables” (n 1383, 19.9%), and “Varied” (n 1224, 17.6%). The mean neonatal birth weight Z scores of women in the above patterns were 0.02, 0.07, 0.20, 0.01, 0.06, and 0.14, respectively. Women in the “Fruits, nuts, and Cantonese desserts” and “Varied” groups had significantly heavier infants compared with those in the “Cereals, eggs, and Cantonese soups” group. Compared with women in the “Cereals, eggs, and Cantonese soups” group, those in the “Varied” group had marginally significantly lower odds of having a small-for-gestational age (SGA) infant after adjustment for other confounders (OR 0.77, 95% CI 0.57, 1.04, p = 0.08). These findings suggest that compared to a traditional Cantonese diet high in cereals, eggs, and Cantonese soups, a diet high in fruits, nuts, and Cantonese desserts might be associated with a higher birth weight, while a varied diet might be associated with a greater birth weight and also a decreased risk of having a SGA baby. PMID:27136584

View of the Challenger's payload bay and the SOUP experiment

NASA Technical Reports Server (NTRS)

1985-01-01

The solar optical universal polarimeter (SOUP) experiment is visible among the cluster of Spacelab 2 hardware in the cargo bay of the Shuttle Challenger, backdropped against white clouds over ocean waters. Various components of the instrument positioning system (IPS) are conspicuous at the center of the frame. The remote manipulator system (RMS) arm is in its stowed position to the right of the frame.

Evaluation of the Ration, Cold Weather, by Navy Seals, 1984

DTIC Science & Technology

1986-07-01

Rankings (9 point scale, l=Dislike Extremely, 9=Like Extremely) BREAKFAST Maple and Brown Sugar Oatmeal Apple and Cinnamon Oatmeal ENTREES...EVALUATION: Items should be evaluated for taste, quality, quanti Follow each rating with a supporting statement and comments Apple and Cinnamon ...Oatmeal Maple and Brown Sugar Oatmeal Orange Nut Cake Brownie Orange Beverage Bars Cocoa Tea Chicken Noodle Soup Strawberry Fruit Soup Raspberry

Degradation dynamics of emamectin benzoate on cabbage under subtropical conditions of Punjab, India.

PubMed

Singh, Gurmail; Chahil, G S; Jyot, Gagan; Battu, R S; Singh, Balwinder

2013-07-01

Emamectin benzoate (Proclaim 5 SG) was applied to cabbage at 8.5 and 17 g a.i. ha⁻¹, during the head initiation stage. A high performance liquid chromatography (HPLC) analytical method, for the determination of emamectin benzoate in cabbage, was developed. Average recoveries of emamectin benzoate ranged from 92 % to 96 % at different fortification levels (0.05, 0.25 and 0.50 mg kg⁻¹). The initial deposits, 0.11 and 0.21 mg kg⁻¹ of emamectin benzoate at 8.5 and 17 g a.i. ha⁻¹, dissipated below the determination limit of 0.05 mg kg⁻¹ in 3 and 5 days, respectively.

Dissipation and residues of emamectin benzoate in cabbage.

PubMed

Liu, Shuaigang; Zhang, Fengzu; Wang, Lei; Pan, Canping

2012-09-01

Emamectin benzoate residue dynamics and final residues in supervised field trials at GAP conditions were studied. An HPLC-MS analytical method for the determination of emamectin benzoate in cabbage and soil was developed. The recoveries of emamectin benzoate on cabbage and soil were observed from 71% to 102% at fortification levels of 0.01, 0.1 and 1.0 mg/kg. The reported limit of quantification (LOQ) was found to be 0.01 mg/kg. The dissipation experiments showed the half-lives (T(1/2)) of emamectin benzoate was around 1 days. At pre-harvest intervals (PHI) of 7 and 12 days, emamectin benzoate residue was observed to be below the LOQ.

The Mediterranean Diet Score Is More Strongly Associated with Favorable Cardiometabolic Risk Factors over 2 Years Than Other Diet Quality Indexes in Puerto Rican Adults.

PubMed

Mattei, Josiemer; Sotos-Prieto, Mercedes; Bigornia, Sherman J; Noel, Sabrina E; Tucker, Katherine L

2017-04-01

Background: Multiple diet quality scores have been used to evaluate adherence to specific dietary recommendations or to consumption of healthful foods and nutrients. It remains unknown which score can more strongly predict longitudinal changes in cardiometabolic risk factors. Objective: We aimed to determine associations of 5 diet quality scores [AHA diet score (AHA-DS), Dietary Approaches to Stop Hypertension (DASH), Healthy Eating Index (HEI)-2005, Mediterranean diet score (MeDS), and Alternative Healthy Eating Index (AHEI)] with 2-y changes in cardiometabolic risk factors in adults 45-75 y old. Methods: Data from the Boston Puerto Rican Health Study were analyzed ( n = 1194). Diet quality scores were calculated from a baseline-validated food-frequency questionnaire. Multivariable-adjusted, repeated-subjects, mixed-effects models, adjusted for baseline measures, estimated associations between each z score and 14 individual cardiometabolic factors measured at 2 y. Results: MeDS was significantly associated with lower 2-y waist circumference (β coefficient ± SE: -0.52 ± 0.26, P = 0.048); body mass index (BMI; -0.23 ± 0.08, P = 0.005); log-insulin (-0.06 ± 0.02, P = 0.005); log-homeostasis model assessment of insulin resistance (HOMA-IR; -0.05 ± 0.02, P = 0.030), and log-C-reactive protein (-0.13 ± 0.03, P = 0.0002). Similar but weaker associations were observed for the AHEI with BMI, insulin, and HOMA-IR. The AHA-DS was inversely associated with BMI (-0.17 ± 0.08, P = 0.033). Neither the HEI-2005 nor DASH was significantly associated with any variable. Traditional Puerto Rican foods consumed by individuals with high MeDSs included vegetables and meats in homemade soups, orange juice, oatmeal, beans and legumes, fish, whole milk, corn oil, and beer. Conclusions: The MeDS comprises food components and scores associated with a favorable cardiometabolic profile over 2 y in Puerto Rican adults. An overall healthy diet may be particularly beneficial for maintaining a lower BMI. These results can help identify suitable measures of diet quality in epidemiologic studies and craft meaningful nutritional messages and dietary recommendations for the intended population. This study was registered at clinicaltrials.gov as NCT01231958. © 2017 American Society for Nutrition.

Distribution and infestation rate of cyst nematodes (Tylenchida: Heteroderidae) in cabbage growing areas in Samsun

USDA-ARS?s Scientific Manuscript database

Information concerning the occurrence and distribution of cyst nematodes (Heterodera spp.) in Samsun, Turkey is needed to assess their potential to cause economic damage on many crop plants. Surveys on the distribution and infestation rates of cyst nematodes in cabbage fields in Samsun were conducte...

78 FR 48805 - Safety Zone; Sprucewold Cabbage Island Swim, Linekin Bay, Boothbay Harbor, ME

Federal Register 2010, 2011, 2012, 2013, 2014

2013-08-12

... DEPARTMENT OF HOMELAND SECURITY Coast Guard 33 CFR Part 165 [Docket No. USCG-2012-1057] Safety Zone; Sprucewold Cabbage Island Swim, Linekin Bay, Boothbay Harbor, ME AGENCY: Coast Guard, DHS. ACTION: Notice of enforcement of regulation. SUMMARY: The Coast Guard will enforce a safety zone in the Captain...

Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage.

PubMed

Murador, Daniella Carisa; Mercadante, Adriana Zerlotti; de Rosso, Veridiana Vera

2016-04-01

The aim of this study is to investigate the effects of different home cooking techniques (boiling, steaming, and stir-frying) in kale and red cabbage, on the levels of bioactive compounds (carotenoids, anthocyanins and phenolic compounds) determined by high-performance liquid chromatography coupled with photodiode array and mass spectrometry detectors (HPLC-DAD-MS(n)), and on the antioxidant activity evaluated by ABTS, ORAC and cellular antioxidant activity (CAA) assays. The steaming technique resulted in a significant increase in phenolic content in kale (86.1%; p<0.001) whereas in red cabbage it was significantly reduced (34.6%; p<0.001). In the kale, steaming resulted in significant increases in antioxidant activity levels in all of the evaluation methods. In the red cabbage, boiling resulted in a significant increase in antioxidant activity using the ABTS assay but resulted in a significant decrease using the ORAC assay. According to the CAA assay, the stir-fried sample displayed the highest levels of antioxidant activity. Copyright © 2015 Elsevier Ltd. All rights reserved.

[Environmental safety assessment on the new super absorbent polymers applied into a soil-Chinese cabbage system].

PubMed

Li, Xi; He, Ji-Zheng; Zheng, Yuan-Ming; Zheng, Ming-Lan

2014-02-01

Super absorbent polymers (SAPs), a new water retention material, have a potential for application in water-saving agricultural production. In this study, we investigated the effects of SAPs, synthesized from natural plant extracts, on Chinese cabbage fresh weight, soil water content, soil water stable aggregates, soil microbial biomass (carbon) and soil microbial respiration under three water conditions (excessive, normal and deficient) and two SAPs application strategies (bulk treatment and spraying treatment). The results showed that the SAPs significantly promoted the soil water content, water-stable aggregates (> 0.25 mm) and the soil microbial activities, especially under the water deficient conditions. Meanwhile, SAP application strategy was of great significance to the effects on Chinese cabbage and soil properties. Compared with the control treatment under normal water condition, spraying treatment of Jaguar C (S-JC) could reduce irrigation water amount by about 25% without reducing the crop production. Furthermore, compared with the control treatment under the same water condition with S-JC (deficient), it could increase Chinese cabbage production by 287%. Thus, SAPs is an environmental friendly water-saving technique in agricultural production.

Evaluation of insecticidal activity of a bacterial strain, Serratia sp. EML-SE1 against diamondback moth.

PubMed

Jeong, Hyung Uk; Mun, Hye Yeon; Oh, Hyung Keun; Kim, Seung Bum; Yang, Kwang Yeol; Kim, Iksoo; Lee, Hyang Burm

2010-08-01

To identify novel bioinsecticidal agents, a bacterial strain, Serratia sp. EML-SE1, was isolated from a dead larva of the lepidopteran diamondback moth (Plutella xylostella) collected from a cabbage field in Korea. In this study, the insecticidal activity of liquid cultures in Luria-Bertani broth (LBB) and nutrient broth (NB) of a bacterial strain, Serratia sp. EML-SE1 against thirty 3rd and 4th instar larvae of the diamondback moth was investigated on a Chinese cabbage leaf housed in a round plastic cage (Ø 10 x 6 cm). 72 h after spraying the cabbage leaf with LBB and NB cultures containing the bacterial strain, the mortalities of the larvae were determined to be 91.7% and 88.3%, respectively. In addition, the insecticidal activity on potted cabbage containing 14 leaves in a growth cage (165 x 83 x 124 cm) was found to be similar to that of the plastic cage experiment. The results of this study provided valuable information on the insecticidal activity of the liquid culture of a Serratia species against the diamondback moth.

Gaussian Graphical Models Identify Networks of Dietary Intake in a German Adult Population.

PubMed

Iqbal, Khalid; Buijsse, Brian; Wirth, Janine; Schulze, Matthias B; Floegel, Anna; Boeing, Heiner

2016-03-01

Data-reduction methods such as principal component analysis are often used to derive dietary patterns. However, such methods do not assess how foods are consumed in relation to each other. Gaussian graphical models (GGMs) are a set of novel methods that can address this issue. We sought to apply GGMs to derive sex-specific dietary intake networks representing consumption patterns in a German adult population. Dietary intake data from 10,780 men and 16,340 women of the European Prospective Investigation into Cancer and Nutrition (EPIC)-Potsdam cohort were cross-sectionally analyzed to construct dietary intake networks. Food intake for each participant was estimated using a 148-item food-frequency questionnaire that captured the intake of 49 food groups. GGMs were applied to log-transformed intakes (grams per day) of 49 food groups to construct sex-specific food networks. Semiparametric Gaussian copula graphical models (SGCGMs) were used to confirm GGM results. In men, GGMs identified 1 major dietary network that consisted of intakes of red meat, processed meat, cooked vegetables, sauces, potatoes, cabbage, poultry, legumes, mushrooms, soup, and whole-grain and refined breads. For women, a similar network was identified with the addition of fried potatoes. Other identified networks consisted of dairy products and sweet food groups. SGCGMs yielded results comparable to those of GGMs. GGMs are a powerful exploratory method that can be used to construct dietary networks representing dietary intake patterns that reveal how foods are consumed in relation to each other. GGMs indicated an apparent major role of red meat intake in a consumption pattern in the studied population. In the future, identified networks might be transformed into pattern scores for investigating their associations with health outcomes. © 2016 American Society for Nutrition.

Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.

PubMed

Li, Jia-Xiao; Schieberle, Peter; Steinhaus, Martin

2012-11-14

An aroma extract dilution analysis applied on the volatile fraction isolated from Thai durian by solvent extraction and solvent-assisted flavor evaporation resulted in 44 odor-active compounds in the flavor dilution (FD) factor range of 1-16384, 41 of which could be identified and 24 that had not been reported in durian before. High FD factors were found for ethyl (2S)-2-methylbutanoate (fruity; FD 16384), ethyl cinnamate (honey; FD 4096), and 1-(ethylsulfanyl)ethanethiol (roasted onion; FD 1024), followed by 1-(ethyldisulfanyl)-1-(ethylsulfanyl)ethane (sulfury, onion), 2(5)-ethyl-4-hydroxy-5(2)-methylfuran-3(2H)-one (caramel), 3-hydroxy-4,5-dimethylfuran-2(5H)-one (soup seasoning), ethyl 2-methylpropanoate (fruity), ethyl butanoate (fruity), 3-methylbut-2-ene-1-thiol (skunky), ethane-1,1-dithiol (sulfury, durian), 1-(methylsulfanyl)ethanethiol (roasted onion), 1-(ethylsulfanyl)propane-1-thiol (roasted onion), and 4-hydroxy-2,5-dimethylfuran-3(2H)-one (caramel). Among the highly volatile compounds screened by static headspace gas chromatography-olfactometry, hydrogen sulfide (rotten egg), acetaldehyde (fresh, fruity), methanethiol (rotten, cabbage), ethanethiol (rotten, onion), and propane-1-thiol (rotten, durian) were found as additional potent odor-active compounds. Fourteen of the 41 characterized durian odorants showed an alkane-1,1-dithiol, 1-(alkylsulfanyl)alkane-1-thiol, or 1,1-bis(alkylsulfanyl)alkane structure derived from acetaldehyde, propanal, hydrogen sulfide, and alkane-1-thiols. Among these, 1-(propylsulfanyl)ethanethiol, 1-{[1-(methylsulfanyl)ethyl]sulfanyl}ethanethiol, and 1-{[1-(ethylsulfanyl)ethyl]sulfanyl}ethanethiol were reported for the first time in a natural product.

Dietary patterns and depressive symptoms during pregnancy in Japan: Baseline data from the Kyushu Okinawa Maternal and Child Health Study.

PubMed

Miyake, Yoshihiro; Tanaka, Keiko; Okubo, Hitomi; Sasaki, Satoshi; Furukawa, Shinya; Arakawa, Masashi

2018-01-01

Only one Brazilian study has examined the association between dietary patterns and depressive symptoms during pregnancy. The current cross-sectional study examined this issue in Japan. Study subjects were 1744 pregnant women. Between April 2007 and March 2008, information under study was obtained. Dietary patterns were derived from a factor analysis of 33 predefined food groups based on a self-administered diet history questionnaire. Depressive symptoms were defined as a Center for Epidemiological Studies Depression Scale score ≥ 16. Adjustment was made for age, gestation, region of residence, number of children, family structure, history of depression, family history of depression, smoking, secondhand smoke exposure, employment, household income, education, and body mass index. Three dietary patterns were identified: 'healthy', characterized by high intake of green and yellow vegetables, other vegetables, mushrooms, pulses, seaweed, potatoes, fish, sea products, miso soup, sugar, and shellfish; 'Japanese', characterized by high intake of rice and miso soup; and 'Western', characterized by high intake of beef and pork, processed meat, vegetable oil, chicken, eggs, shellfish, and salt-containing seasonings. The healthy and Japanese patterns were independently inversely associated with depressive symptoms during pregnancy: the adjusted prevalence ratios (95% confidence intervals, P for trend) between extreme quartiles were 0.56 (0.43-0.73, < 0.0001) and 0.72 (0.55-0.94, 0.008), respectively. No association was observed between the Western pattern and depressive symptoms during pregnancy. Information was obtained between the 5th and 39th week of pregnancy. The healthy and Japanese dietary patterns may be inversely associated with depressive symptoms during pregnancy. Copyright © 2017 Elsevier B.V. All rights reserved.

Investigation of solar active regions at high resolution by balloon flights of the solar optical universal polarimeter, definition phase

NASA Technical Reports Server (NTRS)

Tarbell, Theodore D.; Topka, Kenneth P.

1992-01-01

The definition phase of a scientific study of active regions on the sun by balloon flight of a former Spacelab instrument, the Solar Optical Universal Polarimeter (SOUP) is described. SOUP is an optical telescope with image stabilization, tunable filter and various cameras. After the flight phase of the program was cancelled due to budgetary problems, scientific and engineering studies relevant to future balloon experiments of this type were completed. High resolution observations of the sun were obtained using SOUP components at the Swedish Solar Observatory in the Canary Islands. These were analyzed and published in studies of solar magnetic fields and active regions. In addition, testing of low-voltage piezoelectric transducers was performed, which showed they were appropriate for use in image stabilization on a balloon.

Within month variability in use of soup kitchens in New York State. p4.

PubMed Central

Thompson, F E; Taren, D L; Andersen, E; Casella, G; Lambert, J K; Campbell, C C; Frongillo, E A; Spicer, D

1988-01-01

This paper describes the variation in use of soup kitchens throughout the month using data from the New York State Nutritional Surveillance Program. Excluding November, December, and May, when holiday meals created a different pattern of use, number of meals served in soup kitchens generally increased toward the end of the month, averaging 43 per cent higher for Upstate and 14 per cent higher for New York City in the last week as compared to the first week of the month. The overall increase throughout the month and difference in the magnitude of increase between Upstate and New York City corresponds to the timing of income maintenance benefits distribution. Distribution of most public assistance benefits occurs at the beginning of each month in Upstate, whereas it is staggered in New York City throughout the month. PMID:3421384

Red cabbage yield, heavy metal content, water use and soil chemical characteristics under wastewater irrigation.

PubMed

Tunc, Talip; Sahin, Ustun

2016-04-01

The objective of this 2-year field study was to evaluate the effects of drip irrigation with urban wastewaters reclaimed using primary (filtration) and secondary (filtration and aeration) processes on red cabbage growth and fresh yield, heavy metal content, water use and efficiency and soil chemical properties. Filtered wastewater (WW1), filtered and aerated wastewater (WW2), freshwater and filtered wastewater mix (1:1 by volume) (WW3) and freshwater (FW) were investigated as irrigation water treatments. Crop evapotranspiration decreased significantly, while water use efficiency increased under wastewater treatments compared to FW. WW1 treatment had the lowest value (474.2 mm), while FW treatments had the highest value (556.7 mm). The highest water use efficiency was found in the WW1 treatment as 8.41 kg m(-3), and there was a twofold increase with regard to the FW. Wastewater irrigation increased soil fertility and therefore red cabbage yield. WW2 treatment produced the highest total fresh yield (40.02 Mg ha(-1)). However, wastewater irrigation increased the heavy metal content in crops and soil. Cd content in red cabbage heads was above the safe limit, and WW1 treatment had the highest value (0.168 mg kg(-1)). WW3 treatment among wastewater treatments is less risky in terms of soil and crop heavy metal pollution and faecal coliform contamination. Therefore, WW3 wastewater irrigation for red cabbage could be recommended for higher yield and water efficiency with regard to freshwater irrigation.

Efficacy of mosquito netting for sustainable small holders' cabbage production in Africa.

PubMed

Martin, T; Assogba-Komlan, F; Houndete, T; Hougard, J M; Chandre, F

2006-04-01

The efficacy of a mosquito netting to protect cabbages, Brassica oleracea L., against pests was investigated in field trials in Benin, West Africa. A polyester net covered the plants at night by using a wood armature. The net was removed during the day to prevent overheating and excessive shade, both problems of insect-proof screens used under tropical conditions. The number of all lepidopteran larvae with netting protection and foliar insecticide sprays was significantly lower than the unprotected control. The number of diamondback moth, Plutella xylostella (L.), was significantly lower with netting protection compared with foliar insecticide sprays and control. Netting treated with deltamethrin gave total protection of young plants against the aphid Lipaphis erysimi (Kaltenbach). At harvest, the number of marketable cabbages protected with untreated netting was significantly higher compared with the production with foliar insecticide sprays. The protection of cabbages with netting can be an economically viable method. Considering the price of cabbages on local markets (US dollars 1/unit), the net returns per 100 m2 were US dollars 247 by using netting, US dollars 149 by using insecticides, and US dollars 117 for controls. The net returns for using netting are based on replacing the netting each crop cycle. But netting can be reused several times, depending upon conditions, increasing the profit margin. The netting protection may be an alternative to the growing unsustainable practices of vegetable cropping in peri-urban areas of tropical countries.

Improving prediction of metal uptake by Chinese cabbage (Brassica pekinensis L.) based on a soil-plant stepwise analysis.

PubMed

Zhang, Sha; Song, Jing; Gao, Hui; Zhang, Qiang; Lv, Ming-Chao; Wang, Shuang; Liu, Gan; Pan, Yun-Yu; Christie, Peter; Sun, Wenjie

2016-11-01

It is crucial to develop predictive soil-plant transfer (SPT) models to derive the threshold values of toxic metals in contaminated arable soils. The present study was designed to examine the heavy metal uptake pattern and to improve the prediction of metal uptake by Chinese cabbage grown in agricultural soils with multiple contamination by Cd, Cu, Ni, Pb, and Zn. Pot experiments were performed with 25 historically contaminated soils to determine metal accumulation in different parts of Chinese cabbage. Different soil bioavailable metal fractions were determined using different extractants (0.43M HNO3, 0.01M CaCl2, 0.005M DTPA, and 0.01M LWMOAs), soil moisture samplers, and diffusive gradients in thin films (DGT), and the fractions were compared with shoot metal uptake using both direct and stepwise multiple regression analysis. The stepwise approach significantly improved the prediction of metal uptake by cabbage over the direct approach. Strongly pH dependent or nonlinear relationships were found for the adsorption of root surfaces and in root-shoot uptake processes. Metals were linearly translocated from the root surface to the root. Therefore, the nonlinearity of uptake pattern is an important explanation for the inadequacy of the direct approach in some cases. The stepwise approach offers an alternative and robust method to study the pattern of metal uptake by Chinese cabbage (Brassica pekinensis L.). Copyright © 2016. Published by Elsevier B.V.

Bacillus amyloliquefaciens subsp. plantarum GR53, a potent biocontrol agent resists Rhizoctonia disease on Chinese cabbage through hormonal and antioxidants regulation.

PubMed

Kang, Sang-Mo; Radhakrishnan, Ramalingam; Lee, In-Jung

2015-10-01

The fungus Rhizoctonia solani is one of the causal agents of numerous diseases that affect crop growth and yield. The aim of this present investigation was to identify a biocontrol agent that acts against R. solani and to determine the agent's protective effect through phytohormones and antioxidant regulation in experimentally infected Chinese cabbage plants. Four rhizospheric soil bacterial isolates GR53, GR169, GR786, and GR320 were tested for their antagonistic activity against R. solani. Among these isolates, GR53 significantly suppressed fungal growth. GR53 was identified as Bacillus amyloliquefaciens subsp. plantarum by phylogenetic analysis of the 16S rDNA sequence. The biocontrol activity of B. amyloliquefaciens subsp. plantarum GR53 was tested in Chinese cabbage plants under controlled conditions. Results showed that R. solani inhibited plant growth (length, width, fresh and dry weight of leaves) by reducing chlorophyll and total phenolic content, as well as by increasing the levels of salicylic acid, jasmonic acid, abscisic acid, and DPPH scavenging activity. By regulating the levels of these compounds, the co-inoculation of B. amyloliquefaciens subsp. plantarum GR53 heightened induced systemic resistance in infected Chinese cabbage, effectively mitigating R. solani-induced damaging effects and improving plant growth. The results obtained from this study suggest that B. amyloliquefaciens subsp. plantarum GR53 is an effective biocontrol agent to prevent the damage caused by R. solani in Chinese cabbage plants.

Antimicrobial Activity of Chitosan Films With Essential Oils Against Listeria monocytogenes on Cabbage

PubMed Central

Jovanovic, Gordana D.; Klaus, Anita S.; P. Niksic, Miomir

2016-01-01

Background The highest incidence of listeriosis, due to consumption of ready-to-eat foods and fresh, shredded, minimally processed vegetables, occurs among pregnant women and the elderly. In order to reduce the prevalence of listeriosis among consumers, better protective measures are recommended. Chitosan films, with or without added essential oils, represent a modern, safe method of preserving the quality of such vegetables and significantly reducing the incidence of Listeria monocytogenes in these foods. Objectives The present study was conducted to evaluate the antimicrobial properties of composite chitosan-gelatin films with and without essential oils against two strains of L. monocytogenes, ATCC 19115 and ATCC 19112, in fresh shredded cabbage. Methods Shredded cabbage was inoculated with L. monocytogenes and packed between two layers of the chitosan composite film, then placed in Petri dishes. The prepared samples were stored at 4°C then analyzed for total viable count on PALCAM agar while incubated at 37°C, every 24 hours for 7 days. Results Average L. monocytogenes content ranged from 4.2 - 5.4 log CFU/g, reaching values of 7.2 - 8.6 log CFU/g in samples of untreated cabbage. A complete reduction of L. monocytogenes ATCC 19115 on cabbage was achieved after 120 hours in the presence of 0.5% chitosan film, whereas reduction of L. monocytogenes ATCC 19112 was achieved after 144 hours. In the presence of 1% chitosan film, the bacteria withered more quickly and complete reduction of both species of L. monocytogenes was achieved after 96 hours. Conclusions All tested formulations of chitosan films exhibited strong antimicrobial activity on the growth of both strains of L. monocytogenes on cabbage. The best effect was achieved with a 1% chitosan concentration. The addition of essential oils increased the antimicrobial activity of all tested films. PMID:27800143

Characterization of Nanofibrillated Cellulose Produced by Different Methods from Cabbage Outer Leaves.

PubMed

Khukutapan, Donnapa; Chiewchan, Naphaporn; Devahastin, Sakamon

2018-06-01

The potential use of cabbage outer leaves as a starting material for the production of nanofibrillated cellulose (NFC) was investigated. Chemical-free pretreatment methods, namely, autoclaving, ultrasonication (US), and high-shear homogenization (HS), were applied to remove noncellulosic components from cabbage cell walls prior to defibrillation, which was conducted by subjecting a pretreated sample to HS and then high-pressure homogenization. The sample undergone autoclaving at 130 °C for 2 hr was noted to contain a significantly higher cellulose content (36.5% dry mass) compared with the fresh leaves (12.48% dry mass). This led to an increase in the crystallinity index (CI) of the autoclaved cabbages from 30.8% to 50.7%. Further increase in the cellulose content (47.0% to 49.2% dry mass) was observed when subjecting the autoclaved sample to either US at 37 kHz for 1 hr, HS at 3800 × g for 15 min or HS followed by US at the aforementioned conditions. After pretreatment and defibrilllation, a suspension of NFC with the diameters of 4 to 50 nm was obtained, with the CI of 59.1% to 66.7%. Such a suspension exhibited a gel-like behavior with tan δ in the range of 0.12 to 0.13; the suspension exhibited a similar behavior to that prepared by the conventional chemical pretreatment method. NFC could be produced from cabbage outer leaves, which are an abundantly available by-product of a vegetable processing plant, via the combined hydrothermal and mechanical pretreatment without the use of any chemicals. This chemical-free preparation process is highly desirable as it leaves no residues in the product and causes no chemical waste that needs to be treated. Cabbage-based NFC also exhibits similar characteristics to that prepared via a chemically treated route. © 2018 Institute of Food Technologists®.

Chromosome Doubling of Microspore-Derived Plants from Cabbage (Brassica oleracea var. capitata L.) and Broccoli (Brassica oleracea var. italica L.)

PubMed Central

Yuan, Suxia; Su, Yanbin; Liu, Yumei; Li, Zhansheng; Fang, Zhiyuan; Yang, Limei; Zhuang, Mu; Zhang, Yangyong; Lv, Honghao; Sun, Peitian

2015-01-01

Chromosome doubling of microspore-derived plants is an important factor in the practical application of microspore culture technology because breeding programs require a large number of genetically stable, homozygous doubled haploid plants with a high level of fertility. In the present paper, 29 populations of microspore-derived plantlets from cabbage (Brassica oleracea var. capitata) and broccoli (Brassica oleracea var. italica) were used to study the ploidy level and spontaneous chromosome doubling of these populations, the artificial chromosome doubling induced by colchicine, and the influence of tissue culture duration on the chromosomal ploidy of the microspore-derived regenerants. Spontaneous chromosome doubling occurred randomly and was genotype dependent. In the plant populations derived from microspores, there were haploids, diploids, and even a low frequency of polyploids and mixed-ploidy plantlets. The total spontaneous doubling in the 14 cabbage populations ranged from 0 to 76.9%, compared with 52.2 to 100% in the 15 broccoli populations. To improve the rate of chromosome doubling, an efficient and reliable artificial chromosome doubling protocol (i.e., the immersion of haploid plantlet roots in a colchicine solution) was developed for cabbage and broccoli microspore-derived haploids. The optimal chromosome doubling of the haploids was obtained with a solution of 0.2% colchicine for 9–12 h or 0.4% colchicine for 3–9 h for cabbage and 0.05% colchicine for 6–12 h for broccoli. This protocol produced chromosome doubling in over 50% of the haploid genotypes for most of the populations derived from cabbage and broccoli. Notably, after 1 or more years in tissue culture, the chromosomes of the haploids were doubled, and most of the haploids turned into doubled haploid or mixed-ploidy plants. This is the first report indicating that tissue culture duration can change the chromosomal ploidy of microspore-derived regenerants. PMID:26734028

Chromosome Doubling of Microspore-Derived Plants from Cabbage (Brassica oleracea var. capitata L.) and Broccoli (Brassica oleracea var. italica L.).

PubMed

Yuan, Suxia; Su, Yanbin; Liu, Yumei; Li, Zhansheng; Fang, Zhiyuan; Yang, Limei; Zhuang, Mu; Zhang, Yangyong; Lv, Honghao; Sun, Peitian

2015-01-01

Chromosome doubling of microspore-derived plants is an important factor in the practical application of microspore culture technology because breeding programs require a large number of genetically stable, homozygous doubled haploid plants with a high level of fertility. In the present paper, 29 populations of microspore-derived plantlets from cabbage (Brassica oleracea var. capitata) and broccoli (Brassica oleracea var. italica) were used to study the ploidy level and spontaneous chromosome doubling of these populations, the artificial chromosome doubling induced by colchicine, and the influence of tissue culture duration on the chromosomal ploidy of the microspore-derived regenerants. Spontaneous chromosome doubling occurred randomly and was genotype dependent. In the plant populations derived from microspores, there were haploids, diploids, and even a low frequency of polyploids and mixed-ploidy plantlets. The total spontaneous doubling in the 14 cabbage populations ranged from 0 to 76.9%, compared with 52.2 to 100% in the 15 broccoli populations. To improve the rate of chromosome doubling, an efficient and reliable artificial chromosome doubling protocol (i.e., the immersion of haploid plantlet roots in a colchicine solution) was developed for cabbage and broccoli microspore-derived haploids. The optimal chromosome doubling of the haploids was obtained with a solution of 0.2% colchicine for 9-12 h or 0.4% colchicine for 3-9 h for cabbage and 0.05% colchicine for 6-12 h for broccoli. This protocol produced chromosome doubling in over 50% of the haploid genotypes for most of the populations derived from cabbage and broccoli. Notably, after 1 or more years in tissue culture, the chromosomes of the haploids were doubled, and most of the haploids turned into doubled haploid or mixed-ploidy plants. This is the first report indicating that tissue culture duration can change the chromosomal ploidy of microspore-derived regenerants.

QTL-seq for rapid identification of candidate genes for flowering time in broccoli × cabbage.

PubMed

Shu, Jinshuai; Liu, Yumei; Zhang, Lili; Li, Zhansheng; Fang, Zhiyuan; Yang, Limei; Zhuang, Mu; Zhang, Yangyong; Lv, Honghao

2018-04-01

A major QTL controlling early flowering in broccoli × cabbage was identified by marker analysis and next-generation sequencing, corresponding to GRF6 gene conditioning flowering time in Arabidopsis. Flowering is an important agronomic trait for hybrid production in broccoli and cabbage, but the genetic mechanism underlying this process is unknown. In this study, segregation analysis with BC 1 P1, BC 1 P2, F 2 , and F 2:3 populations derived from a cross between two inbred lines "195" (late-flowering) and "93219" (early flowering) suggested that flowering time is a quantitative trait. Next, employing a next-generation sequencing-based whole-genome QTL-seq strategy, we identified a major genomic region harboring a robust flowering time QTL using an F 2 mapping population, designated Ef2.1 on cabbage chromosome 2 for early flowering. Ef2.1 was further validated by indel (insertion or deletion) marker-based classical QTL mapping, explaining 51.5% (LOD = 37.67) and 54.0% (LOD = 40.5) of the phenotypic variation in F 2 and F 2:3 populations, respectively. Combined QTL-seq and classical QTL analysis narrowed down Ef1.1 to a 228-kb genomic region containing 29 genes. A cabbage gene, Bol024659, was identified in this region, which is a homolog of GRF6, a major gene regulating flowering in Arabidopsis, and was designated BolGRF6. qRT-PCR study of the expression level of BolGRF6 revealed significantly higher expression in the early flowering genotypes. Taken together, our results provide support for BolGRF6 as a possible candidate gene for early flowering in the broccoli line 93219. The identified candidate genomic regions and genes may be useful for molecular breeding to improve broccoli and cabbage flowering times.

Effects of salinity and flooding on seedlings of cabbage palm (Sabal palmetto).

PubMed

Perry, L; Williams, K

1996-03-01

Sabal palmetto (Walt.) Lodd. ex Schultes (cabbage palm) dominates the coastal limit of many forests in North Florida and Georgia, United States. Changes in saltwater flooding due to sea level rise have been credicted with pushing the coastal limit of cabbage palms inland, eliminating regeneration before causing death of mature trees. Localized freshwater discharge along the coast causes different forest stands to experience tidal flooding with waters that differ in salinity. To elucidate the effect of such variation on regeneration failure under tidal flooding, we examined relative effects of flooding and salinity on the performance of cabbage palm seedlings. We examined the relationship between seedling establishment and degree of tidal inundation in the field, compared the ability of seedlings to withstand tidal flooding at two coastal sites that differed in tidal water salinity, and investigated the physiological responses of cabbage palm seedlings to salinity and flooding in a factorial greenhouse experiment. Seedling survival was inversely correlated with depth and frequency of tidal flooding. Survival of seedlings at a coastal site flooded by waters low in salinity [c. 3 parts per thousand (ppt)] was greater than that at a site flooded by waters higher in salinity (up to 23 ppt). Greenhouse experiments revealed that leaves of seedlings in pots flushed twice daily with salt solutions of 0 ppt and 8 ppt exhibited little difference in midmorning net CO 2 assimilation rates; those flushed with solutions of 15 ppt and 22 ppt, in contrast, had such low rates that they could not be detected. Net CO 2 assimilation rates also declined with increasing salinity for seedlings in pots that were continuously inundated. Continuous root zone inundation appeared to ameliorate effects of salinity on photosynthesis, presumably due to increased salt concentrations and possibly water deficits in periodically flushed pots. Such problems associated with periodic flushing by salt water may play a role in the mortality of cabbage palm seedlings in the field. The salinity range in which plant performance plummeted in the greenhouse was consistent with the salinity difference found between our two coastal study sites, suggesting that variation in tidal water salinity along the coast plays an important role in the ability of cabbage palm seedlings to withstand tidal flooding.

Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine.

PubMed

Gómez-López, Vicente M; Ragaert, Peter; Jeyachchandran, Visvalingam; Debevere, Johan; Devlieghere, Frank

2008-01-15

Gaseous ClO2 was evaluated for effectiveness in prolonging the shelf-life of minimally processed (MP) lettuce and MP cabbage, previously immersed in a cysteine solution in order to inhibit browning occurring during ClO2 treatment. Each vegetable was shredded, washed, and separated in two portions, one to be treated with ClO2 gas and the other to remain untreated as reference sample. The batch to be treated with ClO2 gas was immersed for 1 min in a 0.5% solution of HCl.L-cysteine monohydrate. Then both batches were spun dried. MP vegetables were decontaminated in a cabinet at 90-91% relative humidity and 22-25 degrees C up to 10 min, including 30 s of ClO2 injection into the cabinet. The ClO2 concentration rose to 1.74 mg/L (MP lettuce) and 1.29 mg/L (MP cabbage). Then samples were stored under modified atmosphere at 7 degrees C for shelf-life studies. Changes in O2 and CO2 headspace concentrations, microbiological quality (aerobic plate count (APC), psychrotrophs, lactic acid bacteria, and yeasts), sensory quality, and pH were followed during storage. The respiration rate of the minimally processed vegetables was significantly increased by the ClO2 gas treatment only in the case of MP cabbage (P<0.05). The gas treatment reduced initially APC and psychrotroph count of MP lettuce and APC, psychrotroph counts, yeast counts and pH of MP cabbage (P<0.05). ClO2 treatment did not cause initially any significant (P<0.05) sensorial alteration, except for a weak off-odour in MP lettuce. Interestingly, no browning was observed after treating, which can be accounted to the use of L-cysteine. Although an initial microbiological reduction was observed due to ClO2 gas treatment, APC and psychrotroph counts reached in the samples treated with ClO2 higher levels than in those non-treated with ClO2 before the third day of the shelf-life study. Untreated and treated samples of MP lettuce were sensorial unacceptable due to bad overall visual quality after 4 days, while treated and untreated MP cabbage remained sensorial acceptable during the 9 days of the study. L-cysteine reduced (P<0.05) the decontamination efficacy of ClO2 when applied to MP cabbage but not in the case of MP lettuce. Gaseous ClO2 failed to prolong the shelf-life of MP lettuce and MP cabbage, the reason for the enhanced growth of microorganisms in decontaminated samples should be investigated. Nonetheless, our results prove that it is possible to inhibit browning caused by ClO2.

Emissions from Simulated Open Burning of Deployed US Military Waste

DTIC Science & Technology

2012-03-22

pasta …. Wet food waste (slop) 13 1.3 1300 Soup, creams,… Oils and greases 2 0.2 200 oil, grease Unopened MREs 1 0.1 100 MREs Opened MRE Inner... pasta …. Wet food waste (slop) 13.61 1.361 1361.3 Soup, creams,… Oils and greases 2.09 0.209 209.4 oil, grease Unopened MREs 1.05 0.105 104.7 MREs

Food Science of Dashi and Umami Taste.

PubMed

Ninomiya, Kumiko

2016-01-01

Umami is a basic tastes, along with sweet, salty, bitter and sour, which is imparted by glutamate, one of the free amino acids in foods. Since its discovery of umami by a Japanese scientist in 1908, umami is now perceived globally a basic taste. Recent collaboration among chefs and researchers on traditional soup stocks showed a difference in taste profiles of Japanese soup stock 'dashi' and Western style soup stock. The free amino acids profile's in dashi and soup stock showed how Japanese have traditionally adopted a simple umami taste. The exchange of knowledge on cooking methods and diverse types of umami rich foods in different countries displays the blending of the culinary arts, food science and technology for healthy and tasty solutions. Since Japanese cuisine 'WASHOKU' was listed in the 'Intangible Heritage of UNESCO' in 2013, many people in the world now have great interest in Japanese cuisine. One of the unique characteristics of this cuisine is that 'dashi' is an indispensable material for cooking a variety of Japanese dishes. Many chefs from Europe, US and South America have come to Japan to learn Japanese cuisine in the last 10 years, and umami has become recognized as a common taste worldwide. Researchers and culinary professionals have begun to pay attention to the traditional seasonings and condiments rich in glutamate available throughout the world.

Bisphenol a in canned food products from canadian markets.

PubMed

Cao, Xu-Liang; Corriveau, Jeannette; Popovic, Svetlana

2010-06-01

A method based on solid phase extraction followed by derivatization and gas chromatography-mass spectrometry analysis was validated for the determination of bisphenol A (BPA) in canned food products. This method was used to analyze 78 canned food products for BPA. Concentrations of BPA in canned food products differed considerably among food types, but all were below the specific migration limit of 0.6 mg/kg set by the European Commission Directive for BPA in food or food simulants. Canned tuna products had the highest BPA concentrations in general, with mean and maximum values of 137 and 534 ng/g, respectively. BPA concentrations in the condensed soup products were considerably higher than those in the ready-to-serve soup products, with mean and maximum values of 105 and 189 ng/g, respectively, for the condensed soups and 15 and 34 ng/g, respectively, for the ready-to-serve soups. BPA concentrations in canned vegetable products were relatively low; about 60% of the products had BPA concentrations of less than 10 ng/g. Canned tomato paste products had lower BPA concentrations than did canned pure tomato products. The mean and maximum BPA concentrations were 1.1 and 2.1 ng/g, respectively, for tomato paste products and 9.3 and 23 ng/g, respectively, for the pure tomato products.

Why Were Polysaccharides Necessary?

NASA Astrophysics Data System (ADS)

Tolstoguzov, Vladimir

2004-12-01

The main idea of this paper is that the primordial soup may be modelled by food systems whose structure-property relationship is based on non-specific interactions between denatured biopolymers. According to the proposed hypothesis, polysaccharides were the first biopolymers that decreased concentration of salts in the primordial soup, `compatibilised' and drove the joint evolution of proto-biopolymers. Synthesis of macromolecules within the polysaccharide-rich medium could have resulted in phase separation of the primordial soup and concentration of the polypeptides and nucleic acids in the dispersed phase particles. The concentration of proto-biopolymer mixtures favoured their cross-linking in hybrid supermacromolecules of conjugates. The cross-linking of proto-biopolymers could occur by hydrophobic, electrostatic interactions, H-bonds due to freezing aqueous mixed biopolymer dispersions and/or by covalent bonds due to the Maillard reaction. Cross-linking could have increased the local concentration of chemically different proto-biopolymers, fixed their relative positions and made their interactions reproducible. Attractive-repulsive interactions between cross-linked proto-biopolymer chains could develop pairing of the monomer units, improved chemical stability (against hydrolysis) and led to their mutual catalytic activity and coding. Conjugates could probably evolve to the first self-reproduced entities and then to specialized cellular organelles. Phase separation of the primordial soup with concentration of conjugates in the dispersed particles has probably resulted in proto-cells.

40 CFR 180.253 - Methomyl; tolerances for residues.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Cabbage, Chinese, bok choy 5 Cabbage, Chinese, napa 5 Cauliflower 2 Celery 3 Collards 6 Corn, field, forage 10 Corn, field, grain 0.1 Corn, field, stover 10 Corn, pop, grain 0.1 Corn, pop, stover 10 Corn, sweet, forage 10 Corn, sweet, kernel plus cob with husks removed 0.1(N) Corn, sweet, stover 10 Cotton...

40 CFR 180.253 - Methomyl; tolerances for residues.

Code of Federal Regulations, 2012 CFR

2012-07-01

... Cabbage, Chinese, bok choy 5 Cabbage, Chinese, napa 5 Cauliflower 2 Celery 3 Collards 6 Corn, field, forage 10 Corn, field, grain 0.1 Corn, field, stover 10 Corn, pop, grain 0.1 Corn, pop, stover 10 Corn, sweet, forage 10 Corn, sweet, kernel plus cob with husks removed 0.1(N) Corn, sweet, stover 10 Cotton...

[Maximization of economic yield, minimum cost optimal diets and cultivation diversification for small scale farmers of the highland region of Guatemala].

PubMed

Alarcón, J A; Immink, M D; Méndez, L F

1989-12-01

The present study was conducted as part of an evaluation of the economic and nutritional effects of a crop diversification program for small-scale farmers in the Western highlands of Guatemala. Linear programming models are employed in order to obtain optimal combinations of traditional and non-traditional food crops under different ecological conditions that: a) provide minimum cost diets for auto-consumption, and b) maximize net income and market availability of dietary energy. Data used were generated by means of an agroeconomic survey conducted in 1983 among 726 farming households. Food prices were obtained from the Institute of Agrarian Marketing; data on production costs, from the National Bank of Agricultural Development in Guatemala. The gestation periods for each crop were obtained from three different sources, and then averaged. The results indicated that the optimal cropping pattern for the minimum-cost diets for auto consumption include traditional foods (corn, beans, broad bean, wheat, potato), non-traditional foods (carrots, broccoli, beets) and foods of animal origin (milk, eggs). A significant number of farmers included in the sample did not have sufficient land availability to produce all foods included in the minimum-cost diet. Cropping patterns which maximize net incomes include only non-traditional foods: onions, carrots, broccoli and beets for farmers in the low highland areas, and raddish, broccoli, cauliflower and carrots for farmers in the higher parts. Optimal cropping patterns which maximize market availability of dietary energy include traditional and non-traditional foods; for farmers in the lower areas: wheat, corn, beets, carrots and onions; for farmers in the higher areas: potato, wheat, raddish, carrots and cabbage.

Adherence to the New Nordic Diet during pregnancy and subsequent maternal weight development: a study conducted in the Norwegian Mother and Child Cohort Study (MoBa).

PubMed

Skreden, Marianne; Hillesund, Elisabet R; Wills, Andrew K; Brantsæter, Anne Lise; Bere, Elling; Øverby, Nina C

2018-06-01

The rising prevalence of overweight and obesity is a worldwide public health challenge. Pregnancy and beyond is a potentially important window for future weight gain in women. We investigated associations between maternal adherence to the New Nordic diet (NND) during pregnancy and maternal BMI trajectories from delivery to 8 years post delivery. Data are from the Norwegian Mother and Child Cohort. Pregnant women from all of Norway were recruited between 1999 and 2008, and 55 056 are included in the present analysis. A previously constructed diet score, NND, was used to assess adherence to the diet. The score favours intake of Nordic fruits, root vegetables, cabbages, potatoes, oatmeal porridge, whole grains, wild fish, game, berries, milk and water. Linear spline multi-level models were used to estimate the association. We found that women with higher adherence to the NND pattern during pregnancy had on average lower post-partum BMI trajectories and slightly less weight gain up to 8 years post delivery compared with the lower NND adherers. These associations remained after adjustment for physical activity, education, maternal age, smoking and parity (mean diff at delivery (high v. low adherers): -0·3 kg/m2; 95 % CI -0·4, -0·2; mean diff at 8 years: -0·5 kg/m2; 95 % CI -0·6, -0·4), and were not explained by differences in energy intake or by exclusive breast-feeding duration. Similar patterns of associations were seen with trajectories of overweight/obesity as the outcome. In conclusion, our findings suggest that the NND may have beneficial properties to long-term weight regulation among women post-partum.

Study Techniques for Controlling Flavor Intensity in Compressed Foods (Phase 2)

DTIC Science & Technology

1976-06-10

and gravies were prepared as cooked materials, freeze- dried and chopped . The mushroom soup ingredients were all used as procured in their dry...This material, after blending with the soup base, was free£e= dried and chopped prior to blending with the re- maining components in preparation of...Exec- utive Chef, using the following formula: TABLE XII Onion Gravy Formula Ingredients % Onions, Chopped Tomato Paste Hard Wheat Flour Beef

Pressure-assisted thermal sterilization of soup

NASA Astrophysics Data System (ADS)

Shibeshi, Kidane; Farid, Mohammed M.

2010-12-01

The overall efficiency of an existing scale-up pressure-assisted thermal sterilization (PATS) unit was investigated with regards to inactivation of Geobacillus stearothermophilus spores suspended in pumpkin soup. The PATS unit is a double pipe heat exchanger in which the soup is pumped into its inner high pressure tube and constrained by two high pressure valves, while steam is continuously passed through the annular region to heat the content. The technology is based on pressure generation by thermal expansion of the liquid in an enclosure. In this work, the addition of an air line to push the treated liquid food out of the existing PATS unit has improved the overall quality of the treated samples, as evidenced by achieving higher log reduction of the spores. Compared with thermal processing, the application of PATS shows the potential for lowering the thermal treatment temperature, offering improved food quality.

A solar magnetic and velocity field measurement system for Spacelab 2: The solar optical universal polarimeter (SOUP)

NASA Astrophysics Data System (ADS)

Tarbell, Theodore D.; Title, Alan M.

1992-08-01

The Solar Optical Universal Polarimeter flew on the Shuttle Mission Spacelab 2 (STS-51F) in August, 1985, and collected historic solar observations. SOUP is the only solar telescope on either a spacecraft or balloon which has delivered long sequences of diffraction-limited images. These movies led to several discoveries about the solar atmosphere which were published in the scientific journals. After Spacelab 2, reflights were planned on the Space Shuttle Sunlab Mission, which was cancelled after the Challenger disaster, and on balloon flights, which were also cancelled for funding reasons. In the meantime, the instrument was used in a productive program of ground-based observing, which collected excellent scientific data and served as instrument tests. This report gives an overview of the history of the SOUP program, the scientific discoveries, and the instrument design and performance.

A Cohort Mortality Study of Workers in a Second Soup Manufacturing Plant.

PubMed

Faramawi, Mohammed F; Ndetan, Harrison; Jadhav, Supriya; Johnson, Eric S

2015-01-01

The authors previously reported on mortality among workers in a Baltimore soup plant. Increased mortality was observed for cancers of the floor of the mouth, rectosigmoid colon/rectum/anus, epilepsy, and chronic nephritis. Here, the authors report on mortality on a second soup plant in the same locality. Excess mortality was similarly recorded for cancers of the tonsils/oropharynx, rectosigmoid colon/rectum/anus, and lung and myelofibrosis. Excess risk from cardiovascular, cerebrovascular, kidney, and infectious diseases was also observed. These 2 studies are important because firstly, to the authors' knowledge, they are the only reports of mortality in this occupational group in spite of their having a potential for exposure to hazardous carcinogenic agents. Secondly, there is no information on any exposure assessment in this industry. These 2 reports will draw attention to the need to conduct more detailed exposure and mortality investigations in this little-studied group.

Preference of Food Saltiness and Willingness to Consume Low-Sodium Content Food in a Chinese Population.

PubMed

Chau, P H; Ngai, H H Y; Leung, A Y M; Li, S F; Yeung, L O Y; Tan-Un, K C

2017-01-01

To compare the preference of food saltiness and the willingness to consume low-sodium food among hypertensive older people, non-hypertensive older people and non-hypertensive young people in a Chinese population. A cross-sectional study based on a quota sample. Three saltiness options (low-sodium, medium-sodium and high-sodium) of soup and bread were offered to each participant who rated the taste of each food on a 5-point Likert scale. Then, the participants rated their willingness to consume the low-sodium content foods on a 5-point Likert scale, given they were informed of the benefit of the low-sodium option. Generalised linear mixed model and multiple linear regression were used to analyse the data. Elderly centres and community centres in Hong Kong. Sixty hypertensive older people, 49 non-hypertensive older people and 60 non-hypertensive young people were recruited from June to August 2014. The tastiness score and the willingness score were the primary outcome measures. The Chinese Health Literacy Scale for Low Salt Consumption - Hong Kong population (CHLSalt-HK) was also assessed. The tastiness rating of the high-sodium option of soup was significantly lower than the medium-sodium option (p<0.001), but there was no significant difference between the low-sodium and the medium-sodium options (p=0.204). For bread, tastiness rating of the low-sodium option and the high-sodium option were significantly lower than the medium-sodium option (p<0.001 for both options). The tastiness score of soup did not have significant difference across the groups (p=0.181), but that of bread from the hypertensive older adults (p=0.012) and the non-hypertensive older adults (p=0.006) was significantly higher than the non-hypertensive young adults. Higher willingness rating to consume the low-sodium option was significantly (p<0.001) associated with higher tastiness rating of the low-sodium option of soup and bread, and weakly associated with higher health literacy of low salt intake (soup: p=0.041; bread: p=0.024). Hypertensive older adults tended to be more willing to consume the low-sodium option than non-hypertensive older adults for soup (p=0.009), there was insignificant difference between non-hypertensive older adults and non-hypertensive young adults (p=0.156). For bread, there was insignificant difference in willingness rating to consume low-sodium option (p=0.375). Older people are at a higher risk of hypertension, reduction of salt intake is important for them to reduce their risk of cardiovascular diseases. There is room for reducing the sodium content of soup, while the sodium in bread should be reduced progressively. Improving the taste of low-sodium food may help to promote reduction in dietary sodium intake.

Sesquiterpene lactones of Vernonia - influence of glaucolide-A on the growth rate and survival of Lepidopterous larvae.

PubMed

Jones, Samuel B; Burnett, William C; Coile, Nancy C; Mabry, Tom J; Betkouski, M F

1979-01-01

Sesquiterpene lactone glaucolide-A from Vernonia, incorporated in the rearing diets of five species of Lepidoptera, significantly reduced the rate of growth of larvae of the southern armyworm, Spodoptera eridania; fall armyworm, S. frugiperda; and yellowstriped armyworm, S. ornithogalli. Quantitative feeding tests demonstrated that decreased feeding levels and reduced growth resulted from ingestion of a sesquiterpene lactone. Ingestion of glaucolide-A increased the number of days to pupation in four of the species. In the southern armyworm, it significantly reduced pupal weight. Glaucolide-A decidedly reduced percentage of survival of southern and fall armyworms. Yellow woollybear, Diacrisia virginica, and cabbage looper, Trichoplusia ni, larvae were essentially uneffected by the ingestion of the sesquiterpene lactone. Sesquiterpene lactones adversely affect growth rate and survival of certain insects that feed upon plants containing them. They apparently function as defensive products, screening out a portion of the potential herbivores.

Genome-wide identification and comparative expression analysis reveal a rapid expansion and functional divergence of duplicated genes in the WRKY gene family of cabbage, Brassica oleracea var. capitata.

PubMed

Yao, Qiu-Yang; Xia, En-Hua; Liu, Fei-Hu; Gao, Li-Zhi

2015-02-15

WRKY transcription factors (TFs), one of the ten largest TF families in higher plants, play important roles in regulating plant development and resistance. To date, little is known about the WRKY TF family in Brassica oleracea. Recently, the completed genome sequence of cabbage (B. oleracea var. capitata) allows us to systematically analyze WRKY genes in this species. A total of 148 WRKY genes were characterized and classified into seven subgroups that belong to three major groups. Phylogenetic and synteny analyses revealed that the repertoire of cabbage WRKY genes was derived from a common ancestor shared with Arabidopsis thaliana. The B. oleracea WRKY genes were found to be preferentially retained after the whole-genome triplication (WGT) event in its recent ancestor, suggesting that the WGT event had largely contributed to a rapid expansion of the WRKY gene family in B. oleracea. The analysis of RNA-Seq data from various tissues (i.e., roots, stems, leaves, buds, flowers and siliques) revealed that most of the identified WRKY genes were positively expressed in cabbage, and a large portion of them exhibited patterns of differential and tissue-specific expression, demonstrating that these gene members might play essential roles in plant developmental processes. Comparative analysis of the expression level among duplicated genes showed that gene expression divergence was evidently presented among cabbage WRKY paralogs, indicating functional divergence of these duplicated WRKY genes. Copyright © 2014 Elsevier B.V. All rights reserved.

Biogeochemical transfer and dynamics of iodine in a soil-plant system.

PubMed

Weng, Huan-Xin; Yan, Ai-Lan; Hong, Chun-Lai; Qin, Ya-Chao; Pan, Lehua; Xie, Ling-Li

2009-06-01

Radioactive iodide (125I) is used as a tracer to investigate the fate and transport of iodine in soil under various leaching conditions as well as the dynamic transfer in a soil-plant (Chinese cabbage) system. Results show that both soils (the paddy soil and the sandy soil) exhibit strong retention capability, with the paddy soil being slightly stronger. Most iodine is retained by soils, especially in the top 10 cm, and the highest concentration occurs at the top most section of the soil columns. Leaching with 1-2 pore volume water does not change this pattern of vertical distributions. Early breakthrough and long tailing are two features observed in the leaching experiments. Because of the relatively low peak concentration, the early breakthrough is really not an environmental concern of contamination to groundwater. The long tailing implies that the retained iodine is undergoing slow but steady release and the soils can provide a low but stable level of mobile iodine after a short period. The enrichment factors of 125I in different plant tissues are ranked as: root > stem > petiole > leaf, and the 125I distribution in the young leaves is obviously higher than that in the old ones. The concentrations of 125I in soil and Chinese cabbage can be simulated with a dual-chamber model very well. The biogeochemical behaviors of iodine in the soil-cabbage system show that cultivating iodized cabbage is an environmentally friendly and effective technique to eliminate iodine deficiency disorders (IDD). Planting vegetables such as cabbage on the 129I-contaminated soil could be a good remediation technique worthy of consideration.

Optical properties of natural dyes on the dye-sensitized solar cells (DSSC) performance

NASA Astrophysics Data System (ADS)

Pratiwi, D. D.; Nurosyid, F.; Supriyanto, A.; Suryana, R.

2016-11-01

This study reported several natural dyes for application in dye-sensitized solar cells (DSSC). This study aims was to determine the effect of optical absorption properties of natural dyes on efficiency of DSSC. The sandwich structure of DSSC consist of TiO2 as working electrode, carbon layer as counter electrode, natural dyes as photosensitizer, and electrolyte as electron transfer media. The natural dyes used in this experiment were extracted from dragon fruit anthocyanin, mangosteen peels anthocyanin, and red cabbage anthocyanin. The absorbance of dyes solutions and the adsorption of the dye on the surface of TiO2 were characterized using UV-Vis spectrophotometer, the quantum efficiency versus wavelength was characterized using incident photon-to-current efficiency (IPCE) measurement system, and the efficiency of DSSC was calculated using I-V meter. UV-Vis characteristic curves showed that wavelength absorption of anthocyanin dye of red cabbage was 450 - 580 nm, anthocyanin of mangosteen peels was 400 - 480 nm, and anthocyanin of dragon fruit was 400 - 650 nm. Absorption spectra of the dye adsorption on the surface of TiO2 which was resulted in the highest absorbance of red cabbage anthocyanin. IPCE characteristic curves with anthocyanin dye of red cabbage, mangosteen peels anthocyanin, and dragon fruit anthocyanin resulted quantum efficiency of 0.058%; 0.047%; and 0.043%, respectively at wavelength maximum about 430 nm. I-V characteristic curves with anthocyanin dye of red cabbage, mangosteen peels anthocyanin, and dragon fruit anthocyanin resulted efficiency of 0.054%; 0.042%; and 0.024%, respectively.

Heavy Metal Pollution and Ecological Assessment around the Jinsha Coal-Fired Power Plant (China)

PubMed Central

Hu, Jiwei; Qin, Fanxin; Quan, Wenxuan; Cao, Rensheng; Wu, Xianliang

2017-01-01

Heavy metal pollution is a serious problem worldwide. In this study, 41 soil samples and 32 cabbage samples were collected from the area surrounding the Jinsha coal-fired power plant (JCFP Plant) in Guizhou Province, southwest China. Pb, Cd, Hg, As, Cu and Cr concentrations in soil samples and cabbage samples were analysed to study the pollution sources and risks of heavy metals around the power plant. The results indicate that the JCFP Plant contributes to the Pb, Cd, As, Hg, Cu, and Cr pollution in nearby soils, particularly Hg pollution. Cu and Cr in soils from both croplands and forestlands in the study area derive mainly from crustal materials or natural processes. Pb, Cd and As in soils from croplands arise partly through anthropogenic activities, but these elements in soils from forestlands originate mainly from crustal materials or natural processes. Hg pollution in soils from both croplands and forestlands is caused mainly by fly ash from the JCFP Plant. The cabbages grown in the study area were severely contaminated with heavy metals, and more than 90% of the cabbages had Pb concentrations exceeding the permissible level established by the Ministry of Health and the Standardization Administration of the People’s Republic of China. Additionally, 30% of the cabbages had As concentrations exceeding the permissible level. Because forests can protect soils from heavy metal pollution caused by atmospheric deposition, close attention should be given to the Hg pollution in soils and to the concentrations of Pb, As, Hg and Cr in vegetables from the study area. PMID:29258250

Heavy Metal Pollution and Ecological Assessment around the Jinsha Coal-Fired Power Plant (China).

PubMed

Huang, Xianfei; Hu, Jiwei; Qin, Fanxin; Quan, Wenxuan; Cao, Rensheng; Fan, Mingyi; Wu, Xianliang

2017-12-18

Heavy metal pollution is a serious problem worldwide. In this study, 41 soil samples and 32 cabbage samples were collected from the area surrounding the Jinsha coal-fired power plant (JCFP Plant) in Guizhou Province, southwest China. Pb, Cd, Hg, As, Cu and Cr concentrations in soil samples and cabbage samples were analysed to study the pollution sources and risks of heavy metals around the power plant. The results indicate that the JCFP Plant contributes to the Pb, Cd, As, Hg, Cu, and Cr pollution in nearby soils, particularly Hg pollution. Cu and Cr in soils from both croplands and forestlands in the study area derive mainly from crustal materials or natural processes. Pb, Cd and As in soils from croplands arise partly through anthropogenic activities, but these elements in soils from forestlands originate mainly from crustal materials or natural processes. Hg pollution in soils from both croplands and forestlands is caused mainly by fly ash from the JCFP Plant. The cabbages grown in the study area were severely contaminated with heavy metals, and more than 90% of the cabbages had Pb concentrations exceeding the permissible level established by the Ministry of Health and the Standardization Administration of the People's Republic of China. Additionally, 30% of the cabbages had As concentrations exceeding the permissible level. Because forests can protect soils from heavy metal pollution caused by atmospheric deposition, close attention should be given to the Hg pollution in soils and to the concentrations of Pb, As, Hg and Cr in vegetables from the study area.

Analysis of genetic diversity of Brassica rapa var. chinensis using ISSR markers and development of SCAR marker specific for Fragrant Bok Choy, a product of geographic indication.

PubMed

Shen, X L; Zhang, Y M; Xue, J Y; Li, M M; Lin, Y B; Sun, X Q; Hang, Y Y

2016-04-25

Non-heading Chinese cabbage [Brassica rapa var. chinensis (Linnaeus) Kitamura] is a popular vegetable and is also used as a medicinal plant in traditional Chinese medicine. Fragrant Bok Choy is a unique accession of non-heading Chinese cabbage and a product of geographic indication certified by the Ministry of Agriculture of China, which is noted for its rich aromatic flavor. However, transitional and overlapping morphological traits can make it difficult to distinguish this accession from other non-heading Chinese cabbages. This study aimed to develop a molecular method for efficient identification of Fragrant Bok Choy. Genetic diversity analysis, based on inter-simple sequence repeat molecular markers, was conducted for 11 non-heading Chinese cabbage accessions grown in the Yangtze River Delta region. Genetic similarity coefficients between the 11 accessions ranged from 0.5455 to 0.8961, and the genetic distance ranged from 0.0755 to 0.4475. Cluster analysis divided the 11 accessions into two major groups. The primer ISSR-840 amplified a fragment specific for Fragrant Bok Choy. A pair of specific sequence-characterized amplified region (SCAR) primers based on this fragment amplified a target band in Fragrant Bok Choy individuals, but no band was detected in individuals of other accessions. In conclusion, this study has developed an efficient strategy for authentication of Fragrant Bok Choy. The SCAR marker described here will facilitate the conservation and utilization of this unique non-heading Chinese cabbage germplasm resource.

40 CFR 180.414 - Cyromazine; tolerances for residues.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Cabbage, abyssinian 10.0 Cabbage, seakale 10.0 Cattle, fat 0.05 Cattle, kidney 0.2 Cattle, meat 0.05 Cattle, meat byproducts, except kidney 0.05 Egg 0.25 Garlic 0.2 Garlic, great-headed, bulb 0.2 Goat, fat 0.05 Goat, kidney 0.2 Goat, meat 0.05 Goat, meat byproducts, except kidney 0.05 Hanover salad...

Excellent electrochemical performances of cabbage-like polyaniline fabricated by template synthesis

NASA Astrophysics Data System (ADS)

Hu, Chenglong; Chen, Shaoyun; Wang, Yuan; Peng, Xianghong; Zhang, Weihong; Chen, Jian

2016-07-01

In this article, we explore a novel route to fabricate cabbage-like polyaniline (PANI) by in situ polymerization of aniline using the hydroxylated poly (methyl methacrylate) nanospheres (i.e. PMMAsbnd OHsbnd NS) as a template. A maximum specific capacitance of 584 F/g (the current density is 0.1 A/g) is achieved at 10 mV s-1 as well as a high stability of over 3000 cycles (the decrease in the SC is ∼9.1%), which suggests the potential application of the cabbage-like polyaniline in supercapacitors. The predominant electrochemical performances of the cabbage-like polyaniline can be attributed to their large surface area and larger-scale π-π conjugated system present in the quinoid structure of the PANI molecular chain, which can drastically facilitate electron diffusion and improve the utilization of the electroactive PANI during the charge/discharge processes. Accordingly, the facility of charge transfer can decrease resistance along with the PANI molecular chain to improve the electrochemical stability and achieve high-capacitance response characteristics. The present study introduces a new synthesis method for the development of various morphology of other conducting polymer, which may find potential applications in a variety of high-performance electrochemical devices.

Fate of Escherichia coli O157 Cells Inoculated into Lightly Pickled Chinese Cabbage during Processing, Storage and Incubation in Artificial Gastric Juice.

PubMed

Inatsu, Yasuhiro; Ohata, Yukiko; Ananchaipattana, Chiraporn; Latiful Bari, Md; Hosotani, Yukie; Kawasaki, Susumu

2016-01-01

Fate of Escherichia coli O157 cells was evaluated when inoculated into each step after production of lightly pickled Chinese cabbage. The efficacy of surface sterilization by 100 mg/L of chlorine water for 10 min on raw leaves (6.0 log CFU/g) was 2.2 log CFU/g reduction. No meaningful change of the population of E. coli O157 (3.5 log CFU/g to 1.5 log MPN/g) contaminated into 19 kinds of products was observed. These results indicated the difficulty of estimating the viable count of the cells between contaminated on farms and further processing and storage steps. The population of E. coli O157 (3 log CFU/g to 1 log MPN/g) inoculated into the Chinese cabbage products was reduced less than 0.6 log CFU/g after 2 h-incubation at 37℃ in artificial gastric juice. Prevention from initial contamination of E. coli O157 on the ingredients of Chinese cabbage products is important to reduce the risk of food poisoning because the reduction of the bacterial counts after processing and consumption are limited.

Effect of Pseudomonas spp on infection of Peronosporaparasitica (Pers. Fr), the pathogen of downy mildew on Chinese cabbage

NASA Astrophysics Data System (ADS)

Damiri, N.; Mulawarman; Umayah, A.; Agustin, S. E.; Rahmiyah, M.

2018-01-01

This research was conducted to study the effect of the application of Pseudomonasspp on infection of Peronosporaparasitica (Pers. Fr), the pathogen of Downy mildew on Chinese cabbage. The research was conducted in the laboratory and greenhouse Department of Plant Pests and Diseases Faculty of Agriculture Sriwijaya University, Inderalaya, OganIlir South Sumatra Indonesia. The research was conducted in the laboratory and greenhouse Department of Plant Pests and Diseases Faculty of Agriculture Sriwijaya University, Inderalaya, Ogan Ilir South Sumatra Indonesia. The research was conducted using Completely Randomized Design with ten treatments including control. ie: isolate A, Isolate B, isolate C, isolate D, isolate E, isolate F, isolate G, isolate H, isolate I and control. Each treatment consists of four replications. Results of the study showed that the application of Pseudomonas spp. can suppress the infection of P. parasitica on Chinese cabbage. The lowest disease intensity was shown by treatment C (isolate Pseudomonas sp.) which was significantly different from control. The best treatment in suppressing disease severity of downy mildew on chinese cabbage was isolate H which had disease severity of 37.07 percent, which was significantly different from control and other treatment.

Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor.

PubMed

Lee, Cho Long; Lee, Soh Min; Kim, Kwang-Ok

2015-11-01

In this study, consumer acceptability was considered as a tool of reducing sodium rather than just using it as a final examination of the successfulness of the substitution. This study consisted of 4 experimental steps. First, by gradually reducing the concentrations of NaCl, consumer rejection threshold (CRT) of NaCl in beef soup was examined. Then, the amount of KCl that can increase preference was examined in 2 low sodium beef soups, with sodium concentrations slightly above or below the CRT. Relative saltiness of various KCl and NaCl/KCl mixtures were also measured. Finally, consumers evaluated acceptability and intensities of sensory characteristics for 9 beef soup samples that differed with respect to NaCl content and/or KCl content with/without addition of salty-congruent odor (soy-sauce odor). The results showed that in the "above CRT" system, consumer acceptability as well as sensory profile of low sodium beef soup substituted using KCl had similar profile to the control although saltiness was not fully recovered, whereas in the "below CRT" system, consumer acceptability was not recovered using KCl solely as a substitute. Potential of using salty-congruent odor as a final touch to induce salty taste was observed; however, the results inferred the importance of having almost no artificialness in the odor and having harmony with the final product when using it as a strategy to substitute sodium. Overall, the results of the study implied the importance of considering consumer acceptability when approaching sodium reduction to better understand the potentials of the sodium substitutes and salty-congruent odor. Strategies attempting to reduce sodium contents in food have mainly substituted sodium to the level that provides equivalent salty taste and then examined consumer liking. However, these approaches may result in failure for consumer appeal. This study attempted to consider consumer acceptability as a tool of reducing sodium in beef soup substituted using potassium chloride and salty-congruent odor. The result showed that considering consumer acceptability during sodium reduction enabled to better understand the potentials of the sodium substitutes and salty-congruent odor. © 2015 Institute of Food Technologists®

Determining inhibition effects of some aromatic compounds on peroxidase enzyme purified from white and red cabbage

NASA Astrophysics Data System (ADS)

Öztekin, Aykut; Almaz, Züleyha; Özdemir, Hasan

2016-04-01

Peroxidases (E.C.1.11.1.7) catalyze the one electron oxidation of wide range of substrates. They are used in synthesis reaction, removal of peroxide from industrial wastes, clinical biochemistry and immunoassays. In this study, the white cabbage (Brassica Oleracea var. capitata f. alba) and red cabbage (Brassica oleracea L. var. capitata f. rubra) peroxidase enzymes were purified for investigation of inhibitory effect of some aromatic compounds on these enzymes. IC50 values and Ki constants were calculated for the molecules of 6-Amino nicotinic hydrazide, 6-Amino-5-bromo nicotinic hydrazide, 2-Amino-5-hydroxy benzohydrazide, 4-Amino-3-hydroxy benzohydrazide on purified enzymes and inhibition type of these molecules were determined. (This research was supported by Ataturk University. Project Number: BAP-2015/98).

From Olympia to Atlanta: a cultural-historical perspective on diet and athletic training.

PubMed

Grivetti, L E; Applegate, E A

1997-05-01

Greek and Roman writers described diet and training of Olympic athletes. Lucian (A.D. 120-ca. 180) described distance and speed work in runners; Galen (A.D. 131-201) recommended ball-related exercises to train vision and the body; Philostratos (A.D. 170-249) suggested cross training by endurance running, weight training, and wrestling with animals. The ancient Greek training system, the tetrad (eta tau epsilon tau rho alpha sigma), was a four-day cycle with each day devoted to a different activity. Diogenes Laertius (died A.D. 222) wrote that Greek athletes trained on dried figs, moist cheese and wheat; then the pattern changed and focused on meat. Epictetus (2nd century A.D.) wrote that Olympic victors avoided desserts and cold water and took wine sparingly. Philostratos deprecated athletic diet in his era, a pattern based on white bread sprinkled with poppy seeds, fish and pork. Americans at the XIth Olympiad in Berlin (1936) consumed beefsteak with average daily intake of 125 grams of butter or cotton oil, three eggs, custard for dessert and 1.5 L of milk. The American pattern at Berlin was characterized by ad libitum intake of white bread, dinner rolls, fresh vegetables and salads. At Atlanta, more than 5 million meals will be served during the Olympic festival. The highly varied menu will include fresh vegetables and dips; fruits, cheeses and breads; salads; pasta, rice and fruit salads; soups; meat and seafood entrees; hot vegetables; desserts; and beverages. American Southern specialties will be served.

Dietary Seawood and Early Breast Cancer: A Randomized Trial

DTIC Science & Technology

2007-05-01

after 9 years of follow-up, that high intake of miso (a seaweed-rich broth flavored with fermented soybean paste) soup was the food most closely...reported after 9 years of follow-up, that high intake of miso ( fermented soybean paste) soup was the food most closely associated with the lowest breast...Ke, Y.F. Liang, and T. Higa. 2002. Assessment of the ability of the antioxidant cocktail-derived from fermentation of plants with effective

"Submesoscale Soup" Vorticity and Tracer Statistics During the Lateral Mixing Experiment

NASA Astrophysics Data System (ADS)

Shcherbina, A.; D'Asaro, E. A.; Lee, C. M.; Molemaker, J.; McWilliams, J. C.

2012-12-01

A detailed view of upper-ocean velocity, vorticity, and tracer statistics was obtained by a unique synchronized two-vessel survey in the North Atlantic in winter 2012. In winter, North Atlantic Mode water region south of the Gulf Stream is filled with an energetic, homogeneous, and well-developed submesoscale turbulence field - the "submesoscale soup". Turbulence in the soup is produced by frontogenesis and the surface layer instability of mesoscale eddy flows in the vicinity of the Gulf Stream. This region is a convenient representation of the inertial range of the geophysical turbulence forward cascade spanning scales of o(1-100km). During the Lateral Mixing Experiment in February-March 2012, R/Vs Atlantis and Knorr were run on parallel tracks 1 km apart for 500 km in the submesoscale soup region. Synchronous ADCP sampling provided the first in-situ estimates of full 3-D vorticity and divergence without the usual mix of spatial and temporal aliasing. Tracer distributions were also simultaneously sampled by both vessels using the underway and towed instrumentation. Observed vorticity distribution in the mixed layer was markedly asymmetric, with sparse strands of strong anticyclonic vorticity embedded in a weak, predominantly cyclonic background. While the mean vorticity was close to zero, distribution skewness exceeded 2. These observations confirm theoretical and numerical model predictions for an active submesoscale turbulence field. Submesoscale vorticity spectra also agreed well with the model prediction.

Impact of essential oils on the taste acceptance of tomato juice, vegetable soup, or poultry burgers.

PubMed

Espina, Laura; García-Gonzalo, Diego; Pagán, Rafael

2014-08-01

Despite the vast body of available literature on the possibilities of essential oils (EOs) as food preservatives or functional ingredients, the sensory impact of their addition to foods has barely been approached. This work focuses on the hedonic taste acceptance of 3 food products (tomato juice, vegetable soup, and poultry burgers) when they are incorporated with potentially antimicrobial concentrations (20 to 200 μL/L) of 6 selected EOs (lemon, pennyroyal mint, thyme, and rosemary) and individual compounds (carvacrol, p-cymene). Although addition of 20 μL/L of pennyroyal mint or lemon EO did not change the taste acceptance of tomato juice, higher concentrations of these compounds or any concentration of the other 4 compounds did. In vegetable soup, the tolerance limit for rosemary EO, thyme EO, carvacrol, or p-cymene was 20 μL/L, while the addition of 200 μL/L of lemon EO was accepted. Tolerance limits in poultry burgers were established in 20 μL/L for carvacrol and thyme EOs, 100 μL/L for pennyroyal mint EO and p-cymene, and 200 μL/L for lemon and rosemary EOs. Moreover, incorporation of pennyroyal mint EO to tomato juice or poultry burgers, and enrichment of vegetable soup with lemon EO, could contribute to the development of food products with an improved sensory appeal. © 2014 Institute of Food Technologists®

Salt taste after bariatric surgery and weight loss in obese persons

PubMed Central

Maedge, Julia; Lam, Linda; Blasche, Gerhard; Shakeri-Leidenmühler, Soheila; Kundi, Michael; Ludvik, Bernhard; Langer, Felix B.; Prager, Gerhard; Schindler, Karin; Dürrschmid, Klaus

2016-01-01

Background. Little is known about the perception of salty taste in obese patients, especially after bariatric surgery. Therefore, the aim of this study was to analyse possible differences in salt detection thresholds and preferences for foods differing in salt content in obese persons before and after bariatric surgery with weight loss compared to non-obese individuals. Methods. Sodium chloride detection thresholds and liking for cream soups with different salt concentrations were studied with established tests. Moreover, a brief salt food questionnaire was assessed to identify the usage and awareness of salt in food. Results. The results showed similar mean sodium chloride detection thresholds between non-obese and obese participants. After bariatric surgery a non-significant increase in the salt detection threshold was observed in the obese patients (mean ± SD: 0.44 ± 0.24 g NaCl/L before OP vs. 0.64 ± 0.47 g NaCl/L after OP, p = 0.069). Cream soup liking between controls and obese patients were not significantly different. However, significant sex specific differences were detected with the tested women not liking the soups (p < 0.001). Results from the food questionnaire were similar between the groups. Conclusion. No differences between non-obese persons and obese patients were shown regarding the salt detection threshold. However, due to highly significant differences in soup liking, sex should be taken into consideration when conducting similar sensory studies. PMID:27330856

[Therapeutic effect of double fill nine tastes soup in treating recurrent respiratory infection (RRI) and change of immune function in children].

PubMed

Wang, Youcheng; Zhang, Lijuan; Hu, Guohua; Wang, Menghe; Tang, Xiaoyuan; Guo, Hui; Shi, Yimei; Chen, Shufang; Shi, Changchun

2012-04-01

To investigate the therapeutic effect of double fill nine tastes soup in treating children recurrent respiratory infection (RRTI) and the change of immune function. 77 RRTI patients were randomly selected into observation and control groups. The observation group was treated with Chinese medicine- double fill nine tastes soup,water frying points 2 times oral. The control was treated with transfer factor oral liquid,every 10 mL,2 times daily oral. Treatment periods were both two months. IgA, IgG, IgM and IL-12, TNF-alpha, INF-gamma were detected before and after treatment to assess the clinical effects and the changes of immune factors, meanwhile, a health group was established. Before treatment, compared with the health group, the serum IgA, IgG, IgM, IgE, IL-12, TNF-alpha, IFN-gamma in both groups were significantly different (P < 0.01). After treatment, the ratio of IgA, IgG, Ig M, IL-12, TNF-alpha, IFN-gamma in two groups were significantly different (P < 0.01). Compared with the recurrence rate and clinical effects, the observation group was better than control, and the differences were significant (P < 0.01). Double fill nine tastes soup has significant effects in treating recurrent respiratory infection (RRI) and enhance the immune function in children.

Nitrates and nitrites in selected vegetables purchased at supermarkets in Siedlce, Poland.

PubMed

Raczuk, Jolanta; Wadas, Wanda; Głozak, Katarzyna

2014-01-01

Vegetables constitute a vital part of the human diet, being the main source of minerals, vitamins, dietary fibre and phytochemicals. They however, also contain nitrates and nitrites, which adversely affect human health. To determine nitrate and nitrite content in selected vegetables purchased at supermarket chains in Siedlce and to assess their impact on consumer health. Vegetable samples were purchased from local supermarkets in Siedlce, town situated in the Mazovian province (Voivodeship) of Poland. These consisted of 116 samples of nine vegetables types including butterhead and iceberg lettuce, beetroot, white cabbage, carrot, cucumber, radish, tomato and potato collected between April and September 2011. Concentrations of nitrate and nitrite were determined by standard colorimetric methods used in Poland, with results expressed as mg per kg fresh weight of vegetables. Nitrate concentrations varied between 10 mg x kg(-1) to 4800 mg x kg(-1). The highest mean nitrate concentrations were found in radishes (2132 mgkg(-1)), butterhead lettuce (1725 mg x kg(-1)), beetroots (1306 mg x kg(-1)) and iceberg lettuce (890 mg x kg(-1)), whereas the lowest were found in cucumber (32 mg x kg(-1)) and tomato (35 mg x kg(-1)). Nitrite levels were also variable; the highest concentrations measured were in beetroot (mean 9.19 mg x kg(-1)) whilst much smaller amounts were present in carrot, cucumbers, iceberg lettuce, white cabbage, tomatoes and potatoes. The daily adult consumption of 100 g amounts of the studied vegetables were found not exceed the ADI for both nitrates and nitrites. Findings indicated the need for monitoring nitrate and nitrite content in radishes, butterhead lettuce and beetroot due to consumer health concerns.

[Effect of Nano Zeolite on Chemical Fractions of Cd in Soil and Its Uptake by Cabbage].

PubMed

Xiong, Shi-juan; Xu, Wei-hong; Xie, Wen-wen; Chen, Rong; Chen, Yong-qin; Chi, Sun-lin; Chen, Xu- gen; Zhang, Jin-zhong; Xiong, Zhi-ting; Wang, Zheng-yin; Xie, De-ti

2015-12-01

Incubation experiments were carried out to investigate the influence of different nano zeolite (NZ) and ordinary zeolite (OZ) levels(0, 5, 10 and 20 g · kg⁻¹) on the change trends in fraction distribution coefficient (FDC) of Cd when exposed to different Cadmium (Cd) levels (1, 5, 10 and 15 mg · kg⁻¹), and pot experiments were carried out to investigate their influence on soil Cd fraction and Cd uptake by cabbage. The results in incubation experiments showed that the application of nano zeolite as well as ordinary zeolite effectively decreased the FDC of exchangeable Cd and increased the FDC of Fe-Mn oxide fraction. The FDC of soil Cd from 0 d to 28 d was deceased at first, then increased and tended to be stable, and finally increased. At the end of incubation, the FDC of soil exchangeable Cd decreased from 72.0%-88.0% to 30.0%-66.4%. Exchangeable fraction Cd was the most dominant Cd fraction in soil during the whole incubation. The results in pot experiment indicated that the application of nano zeolite and ordinary zeolite decreased the concentration and FDC of soil exchangeable Cd, and concurrently the concentration and FDC of Cd in carbonate, Fe-Mn oxide, organic matter and residual fraction were increased. The lowest EX-Cd was observed in the treatment with high dose of nano zeolite (20 g · kg⁻¹). The FDC of exchangeable Cd showed significant negative relationship with the soil pH (P < 0.05), and was concurrently extremely positively correlated with Cd concentration in shoot and root of cabbage (P < 0.01). Soil pH increased by 1.8%-45.5% and 6.1%-54.3% in the presence of zeolite when exposed to 5 mg · kg⁻¹ 1 and Cd, respectively; FDC of exchangeable Cd decreased by 16.3%-47.7% and 16.2%-46.7%; Cd concentration in each tissues of cabbage decreased by 1.0%-75.0% and 3.8%-53.2%, respectively. Moreover, the reduction effect of nano zeolite on soil and plant Cd was better than that of ordinary zeolite. The growth of cabbage was stimulated by low and medium zeolite doses (≤ 10 g · kg⁻¹), while inhibited by high zeolite doses (20 g · kg⁻¹). Compared to ordinary zeolite, the biomass of Chinese cabbage was significantly increased by Nano zeolite, while the exchangeable Cd in soil as well as Cd concentration and Cd accumulation of cabbage were significantly reduced.

Interactive Effects of Soil ph, Halosulfuron Rate, and Application Method on Carryover to Turnip Green and Cabbage.

USDA-ARS?s Scientific Manuscript database

Field studies were conducted in 2006 and 2007 to evaluate the tolerance of autumn-planted cabbage and turnip green to halosulfuron applied the previous spring to cantaloupe. Main plots were three levels of soil pH; maintained at a natural pH level, pH raised with Ca(OH)2, and pH lowered with Al2(SO...

Development of EST-SSR markers in flowering Chinese cabbage (Brassica campestris L. ssp. chinensis var. utilis Tsen et Lee) based on de novo transcriptomeic assemblies

USDA-ARS?s Scientific Manuscript database

Flowering Chinese cabbage is one of the most important vegetable crops in southern China. Genetic improvement of various agronomic traits in this crop is underway to meet high market demand in the region, but the progress is hampered by limited number of molecular markers available in this crop. Thi...

Intraspecific variation of host plant and locality influence the lepidopteran-parasitoid system of Brassica oleracea crops.

PubMed

Santolamazza-Carbone, S; Velasco, P; Selfa, J; Soengas, P; Cartea, M E

2013-06-01

The aim of the study was to investigate the attractiveness to herbivores and parasitoids of two cultivars of Brassica oleracea L., namely, B. oleracea variety acephala (kale) and B. oleracea variety capitata (cabbage), that exhibit differences of morphological and biochemical traits. To this end, field samplings were replicated at seven localities in Galicia (northwestern Spain). Three specialist and three generalist lepidopteran species were sampled. In total, 7,050 parasitoids were obtained, belonging to 18 genera and 22 species. The results showed that 1) parasitism rate and parasitoid species richness changed with locality and was higher in cabbage, although this crop had lower herbivore abundance; 2) the proportion of specialist herbivores was higher in cabbage crops, whereas generalists dominated in kale crops; 3) the abundance of the parasitoids Telenomus sp. (Hymenoptera, Scelionidae), Cotesia glomerata L. (Hymenoptera: Braconidae), and Diadegma fenestrale (Holmgren) (Hymenoptera: Ichneumonidae) was higher in kale crops; and 4) parasitism rate of Pieris rapae larvae and pupae and Mamestra brassicae eggs were higher in kale crops. In contrast with the notion that plant structural complexity provides physical refuge to the hosts and can interfere with parasitoid foraging, parasitism rate was higher on cabbage plants, which form heads of overlapped leaves. Possibly, different chemical profiles of cultivars also influenced the host-parasitoid relationship. These results suggest that top-down and bottom-up forces may enhance cabbage crops to better control herbivore pressure during the studied season. In Spain, information on natural occurring parasitoid guilds of Brassica crops is still scarce. The data provided here also represent a critical first step for conservation biological control plans of these cultivations.

Herbivore-Specific, Density-Dependent Induction of Plant Volatiles: Honest or “Cry Wolf” Signals?

PubMed Central

Shiojiri, Kaori; Ozawa, Rika; Kugimiya, Soichi; Uefune, Masayoshi; van Wijk, Michiel; Sabelis, Maurice W.; Takabayashi, Junji

2010-01-01

Plants release volatile chemicals upon attack by herbivorous arthropods. They do so commonly in a dose-dependent manner: the more herbivores, the more volatiles released. The volatiles attract predatory arthropods and the amount determines the probability of predator response. We show that seedlings of a cabbage variety (Brassica oleracea var. capitata, cv Shikidori) also show such a response to the density of cabbage white (Pieris rapae) larvae and attract more (naive) parasitoids (Cotesia glomerata) when there are more herbivores on the plant. However, when attacked by diamondback moth (Plutella xylostella) larvae, seedlings of the same variety (cv Shikidori) release volatiles, the total amount of which is high and constant and thus independent of caterpillar density, and naive parasitoids (Cotesia vestalis) of diamondback moth larvae fail to discriminate herbivore-rich from herbivore-poor plants. In contrast, seedlings of another cabbage variety of B. oleracea (var. acephala: kale) respond in a dose-dependent manner to the density of diamondback moth larvae and attract more parasitoids when there are more herbivores. Assuming these responses of the cabbage cultivars reflect behaviour of at least some genotypes of wild plants, we provide arguments why the behaviour of kale (B. oleracea var acephala) is best interpreted as an honest signaling strategy and that of cabbage cv Shikidori (B. oleracea var capitata) as a “cry wolf” signaling strategy, implying a conflict of interest between the plant and the enemies of its herbivores: the plant profits from being visited by the herbivore's enemies, but the latter would be better off by visiting other plants with more herbivores. If so, evolutionary theory on alarm signaling predicts consequences of major interest to students of plant protection, tritrophic systems and communication alike. PMID:20808961

Stress-responsive expression patterns and functional characterization of cold shock domain proteins in cabbage (Brassica rapa) under abiotic stress conditions.

PubMed

Choi, Min Ji; Park, Ye Rin; Park, Su Jung; Kang, Hunseung

2015-11-01

Although the functional roles of cold shock domain proteins (CSDPs) have been demonstrated during the growth, development, and stress adaptation of Arabidopsis (Arabidopsis thaliana), rice (Oryza sativa), and wheat (Triticum aestivum), the functions of CSDPs in other plants species, including cabbage (Brassica rapa), are largely unknown. To gain insight into the roles of CSDPs in cabbage under stress conditions, the genes encoding CSDPs in cabbage were isolated, and the functional roles of CSDPs in response to environmental stresses were analyzed. Real-time RT-PCR analysis revealed that the levels of BrCSDP transcripts increased during cold, salt, or drought stress, as well as upon ABA treatment. Among the five BrCSDP genes found in the cabbage genome, one CSDP (BRU12051), named BrCSDP3, was unique in that it is localized to the chloroplast as well as to the nucleus. Ectopic expression of BrCSDP3 in Arabidopsis resulted in accelerated seed germination and better seedling growth compared to the wild-type plants under high salt or dehydration stress conditions, and in response to ABA treatment. BrCSDP3 did not affect the splicing of intron-containing genes and processing of rRNAs in the chloroplast. BrCSDP3 had the ability to complement RNA chaperone-deficient Escherichia coli mutant cells under low temperatures as well as DNA- and RNA-melting abilities, suggesting that it possesses RNA chaperone activity. Taken together, these results suggest that BrCSDP3, harboring RNA chaperone activity, plays a role as a positive regulator in seed germination and seedling growth under stress conditions. Copyright © 2015 Elsevier Masson SAS. All rights reserved.

RAPESEED PHOSPHATIDYLCHOLINE HYDROLYSIS TO PHOSPHATIDIC ACID USING PLANT EXTRACTS WITH PHOPSPHOLIPASE D.

PubMed

Pasker, Beata; Sosada, Marian; Fraś, Paweł; Boryczka, Monika; Górecki, Michał; Zych, Maria

2015-01-01

Phosphatidic acid (PA) has a crucial role in cell membrane structure and function. For that reason it has a possible application in the treatment of some health disorders in humans, can be used as a natural and non toxic emulsifier and the component of drug carriers in pharmaceuticals and cosmetics as well as a component for synthesis of some new phospholipids. PA is short-lived in the cell and is difficult to extract directly from the biological material. PA may be easily prepared by hydrolysis of phospholipids, especially phosphatidylcholine (PC), using cabbage phospholipase D (PLD). Hydrolytic activity of purified by us PLD extracts from cabbage towards rapeseed phosphatidylcholine (RPC) was investigated. Hydrolysis was carried out in the biphasic system (water/diethyl ether) at pH 6,5 and temp 30°C. Influence of enzymatic extracts from three cabbage varieties, reaction time, Ca2+ concentration and enzyme extracts/PC ratio, on activity towards RPC resulting in rapeseed phosphatidic acid (RPA) formation were examined. Our study shows that the PLD extracts from savoy cabbage (PLDsc), white cabbage (PLDwc) and brussels sprouts (PLDbs) used in experiments exhibit hydrolytic activity towards RPC resulting in rapeseed RPA with different yield. The highest activity towards RPC shows PLD extract from PLDsc with the RPC conversion degree to RPA (90%) was observed at 120 mM Ca2+ concentration, reaction time 60 min and ratio of PLD extract to RPC 6 : 1 (w/w). Our study shows that purified by us PLDsc extracts exhibit hydrolytic activity towards RPC giving new RPA with satisfying conversion degree for use in pharmacy, cosmetics and as a standard in analytical chemistry.

Substantial Mortality of Cabbage Looper (Lepidoptera: Noctuidae) From Predators in Urban Agriculture Is not Influenced by Scale of Production or Variation in Local and Landscape-Level Factors.

PubMed

Lowenstein, David M; Gharehaghaji, Maryam; Wise, David H

2017-02-01

As Midwestern (United States) cities experience population decline, there is growing interest in converting underutilized vacant spaces to agricultural production. Urban agriculture varies in area and scope, yet most growers use similar cultivation practices such as avoiding chemical control of crop pests. For community gardens and farms that sell produce commercially, effective pest suppression by natural enemies is important for both societal, economic, and marketing reasons. To gauge the amount of prey suppression at 28 urban food-production sites, we measured removal of sentinel eggs and larvae of the cabbage looper Trichoplusia ni (Hubner), a caterpillar pest that defoliates Brassica. We investigated how landscape and local factors, such as scale of production, influence cabbage looper mortality caused by predators. Predators removed 50% of eggs and 25% of larvae over a 3-d period. Landscape factors did not predict mortality rates, and the amount of loss and damage to sentinel prey were similar across sites that differed in scale (residential gardens, community gardens, and farms). To confirm that removal of sentinel items was likely caused by natural enemies, we set up a laboratory assay that measured predation of cabbage looper eggs and larvae by several predators occurring in urban gardens. Lady beetles caused the highest mortality rates, suggesting their potential value for biocontrol; spiders and pirate bugs also consumed both eggs and larvae at high rates. Our results suggest that urban growers benefit from high consumption rates of cabbage looper eggs and larvae by arthropod predators. © The Authors 2016. Published by Oxford University Press on behalf of Entomological Society of America. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

“Toxic” beef bone soup

PubMed Central

Pandita, Kamal Kishore; Pandita, Sarla; Hassan, Tanveer

2011-01-01

Summary Hypercalcaemia is most commonly caused by primary hyperparathyroidism or malignancy. Vitamin D intoxication, also a cause of hypercalcaemia, is mostly caused by excessive administration of vitamin D-containing medications and excessive intake of foods fortified with vitamin D. We present a young cricketer, with recurrent vomiting due to hypercalcaemia and hypervitaminosis D, who used to drink large volumes of soup prepared by boiling long beef bones, for many months. This case presentation highlights the importance of in-depth dietary history for arriving at proper diagnosis. PMID:22461816

Inflation Due to Quantum Potential

NASA Astrophysics Data System (ADS)

Eingorn, Maxim V.; Rusov, Vitaliy D.

2015-08-01

In the framework of a cosmological model of the Universe filled with a nonrelativistic particle soup, we easily reproduce inflation due to the quantum potential. The lightest particles in the soup serve as a driving force of this simple, natural and promising mechanism. It is explicitly demonstrated that the appropriate choice of their mass and fraction leads to reasonable numbers of e-folds. Thus, the direct introduction of the quantum potential into cosmology of the earliest Universe gives ample opportunities of successful reconsideration of the modern inflationary theory.

Determining inhibition effects of some aromatic compounds on peroxidase enzyme purified from white and red cabbage

DOE Office of Scientific and Technical Information (OSTI.GOV)

Öztekin, Aykut, E-mail: aoztekin@agri.edu.tr; Agri Ibrahim Cecen University Faculty of Arts and Sciences, Department of Chemistry, 04100-Agri; Almaz, Züleyha, E-mail: zturkoglu-2344@hotmail.com

2016-04-18

Peroxidases (E.C.1.11.1.7) catalyze the one electron oxidation of wide range of substrates. They are used in synthesis reaction, removal of peroxide from industrial wastes, clinical biochemistry and immunoassays. In this study, the white cabbage (Brassica Oleracea var. capitata f. alba) and red cabbage (Brassica oleracea L. var. capitata f. rubra) peroxidase enzymes were purified for investigation of inhibitory effect of some aromatic compounds on these enzymes. IC{sub 50} values and Ki constants were calculated for the molecules of 6-Amino nicotinic hydrazide, 6-Amino-5-bromo nicotinic hydrazide, 2-Amino-5-hydroxy benzohydrazide, 4-Amino-3-hydroxy benzohydrazide on purified enzymes and inhibition type of these molecules were determined. (Thismore » research was supported by Ataturk University. Project Number: BAP-2015/98).« less

Molar absorptivity (ε) and spectral characteristics of cyanidin-based anthocyanins from red cabbage.

PubMed

Ahmadiani, Neda; Robbins, Rebecca J; Collins, Thomas M; Giusti, M Monica

2016-04-15

Red cabbage extract contains mono and di-acylated cyanidin (Cy) anthocyanins and is often used as food colorants. Our objectives were to determine the molar absorptivity (ε) of different red cabbage Cy-derivatives and to evaluate their spectral behaviors in acidified methanol (MeOH) and buffers pH 1-9. Major red cabbage anthocyanins were isolated using a semi-preparatory HPLC, dried and weighed. Pigments were dissolved in MeOH and diluted with either MeOH (0.1% HCl) or buffers to obtain final concentrations between 5×10(-5) and 1×10(-3) mol/L. Spectra were recorded and ε calculated using Lambert-Beer's law. The ε in acidified MeOH and buffer pH 1 ranged between ~16,000-30,000 and ~13,000-26,000 L/mol cm, respectively. Most pigments showed higher ε in pH 8 than pH 2, and lowest ε between pH 4 and 6. There were bathochromic shifts (81-105 nm) from pH 1 to 8 and hypsochromic shifts from pH 8 to 9 (2-19 nm). Anthocyanins molecular structures and the media were important variables which greatly influenced their ε and spectral behaviors. Copyright © 2015 Elsevier Ltd. All rights reserved.

Development and bioassay of transgenic Chinese cabbage expressing potato proteinase inhibitor II gene

PubMed Central

Zhang, Junjie; Liu, Fan; Yao, Lei; Luo, Chen; Yin, Yue; Wang, Guixiang; Huang, Yubi

2012-01-01

Lepidopteran larvae are the most injurious pests of Chinese cabbage production. We attempted the development of transgenic Chinese cabbage expressing the potato proteinase inhibitor II gene (pinII) and bioassayed the pest-repelling ability of these transgenic plants. Cotyledons with petioles from aseptic seedlings were used as explants for Agrobacterium-mediated in vitro transformation. Agrobacterium tumefaciens C58 contained the binary vector pBBBasta-pinII-bar comprising pinII and bar genes. Plants showing vigorous PPT resistance were obtained by a series concentration selection for PPT resistance and subsequent regeneration of leaf explants dissected from the putative chimera. Transgenic plants were confirmed by PCR and genomic Southern blotting, which showed that the bar and pinII genes were integrated into the plant genome. Double haploid homozygous transgenic plants were obtained by microspore culture. The pinII expression was detected using quantitative real time polymerase chain reaction (qRT-PCR) and detection of PINII protein content in the transgenic homozygous lines. Insect-feeding trials using the larvae of cabbage worm (Pieris rapae) and the larvae of the diamondback moth (Plutella xylostella) showed higher larval mortality, stunted larval development, and lower pupal weights, pupation rates, and eclosion rates in most of the transgenic lines in comparison with the corresponding values in the non-transformed wild-type line. PMID:23136521

Nutritional and functional characterization of barley flaxseed based functional dry soup mix.

PubMed

Kaur, Sumeet; Das, Madhusweta

2015-09-01

Barley flaxseed based functional dry soup mix (BFSM) was developed from whole barely flour (46.296%), roasted flaxseed powder (23.148%) and the seasoning (30.555%) comprising several flavoring compounds and anticaking agent, using simple processing technique. Developed BFSM was nutritious. On dry matter basis it contained: protein (14.31%), carbohydrate excluding crude fiber (54.70%), fat (8.70%), ash (17.45%) and crude fiber (4.84%). It was low glycemic soup, free of antinutritional risk and had calorific value of 319.77 kcal/100 g (wet or sample basis, sb) estimated from its composition. 100 g (sb) of BFSM contained 4.36 g β-glucans and 8.08 g total lipid of which 25.6% was ω-3 fatty acids. Different extracts of BFSM revealed the presence of total phenols (0.57-1.86 mg gallic acid equivalent/g, sb) with antioxidants equivalence of DPPH (20.69-39.07%) and FRAP (120-331 μm Fe (II)/g, sb).

Video image processor on the Spacelab 2 Solar Optical Universal Polarimeter /SL2 SOUP/

NASA Technical Reports Server (NTRS)

Lindgren, R. W.; Tarbell, T. D.

1981-01-01

The SOUP instrument is designed to obtain diffraction-limited digital images of the sun with high photometric accuracy. The Video Processor originated from the requirement to provide onboard real-time image processing, both to reduce the telemetry rate and to provide meaningful video displays of scientific data to the payload crew. This original concept has evolved into a versatile digital processing system with a multitude of other uses in the SOUP program. The central element in the Video Processor design is a 16-bit central processing unit based on 2900 family bipolar bit-slice devices. All arithmetic, logical and I/O operations are under control of microprograms, stored in programmable read-only memory and initiated by commands from the LSI-11. Several functions of the Video Processor are described, including interface to the High Rate Multiplexer downlink, cosmetic and scientific data processing, scan conversion for crew displays, focus and exposure testing, and use as ground support equipment.

On the relation between photospheric flow fields and the magnetic field distribution on the solar surface

NASA Technical Reports Server (NTRS)

Simon, George W.; Title, A. M.; Topka, K. P.; Tarbell, T. D.; Shine, R. A.

1988-01-01

Using the technique of local correlation tracking on a 28 minute time sequence of white-light images of solar granulation, the horizontal flow field on the solar surface is measured. The time series was obtained by the Solar Optical Universal Polarimeter (SOUP) on Spacelab 2 (Space Shuttle flight 51-F) and is free from atmospheric blurring and distortion. The SOUP flow fields have been compared with carefully aligned magnetograms taken over a nine hour period at the Big Bear Solar Observatory before, during, and after the SOUP images. The flow field and the magnetic field agree in considerable detail: vectors which define the flow of the white-light intensity pattern (granulation) point toward magnetic field regions, magnetic fields surround flow cells, and magnetic features move along the flow arrows. The projected locations of free particles ('corks') in the measured flow field congregate at the same locations where the magnetic field is observed.

The introduction of yellow mealworm (Tenebrio Molitor L.) into BLSS as a source of animal protein for humans: experiments and modeling

NASA Astrophysics Data System (ADS)

Li, Leyuan; Liu, lh64. Hong; Ruo Zhao, Zhi

2012-07-01

In bioregenerative life support systems, using inedible plant biomass to feed animals can provide animal protein for astronauts, while at the same time treating with wastes so as to increase the degree of system closure and the efficiency of material cycling. In this study, an analysis and demonstration on the potential of yellow mealworms (Tenebrio molitor L.) as an animal candidate in the system was presented. The feasibility of feeding T. molitor with inedible parts of wheat and vegetables was studied. Moreover, a process for straw fermentation was selected. T. molitor was fed on wheat bran for the first 10 days, and then gradually, fermented straw was added. Old leaves of Chinese cabbage were used as supplementary feedstuff. The results showed that T. molitor larvae fed on this diet survived and grew normally, their fresh and dry weight achieved 56.15% and 46.76% of the larvae fed on a conventional diet, respectively. The bioconversion rate of the larvae was 16.07%, which was 88.05% of the conventional diet group. The protein and fat contents were 76.14% and 6.44% on dry weigh, respectively. Through the processes of anaerobic fermentation and mealworm consumption, the straw lost about 47.79% of the initial dry weight, and its lignocellulose had a degradation of about 45.74%. Wheat germination test indicated that the frass of T. molitor has the potential to be utilized as plant cultivation substrate after certain treatment. Stoichiometric modeling of BLSS containing T. molitor was also conducted.

Food effect: The combined effect of media pH and viscosity on the gastrointestinal absorption of ciprofloxacin tablet.

PubMed

Radwan, Asma; Zaid, Abdel Naser; Jaradat, Nidal; Odeh, Yousef

2017-04-01

The clinical implications of food-drug interactions may have to be taken seriously into account with oral drugs administration in order to minimize variations in drug bioavailability. Food intake may alter physiological changes in the pH and viscosity of the gastrointestinal lumen, which could affect the oral absorption of drugs. The aim of the present study was to have an insight on the effect of media parameters: viscosity and pHon the oral absorption of ciprofloxacin HCl from solid formulations using a model food: Corchorus olitorius (Jute) Soup. In vitro disintegration and dissolution rates of ciprofloxacin tablet were evaluated using compendia buffer media in the presence/absence of C. olitorius leaves. These in vitro data were then input to GastroPlus™ to predict ciprofloxacin absorption profiles under fasted and fed states. The present study demonstrated the significance of luminal pH and viscosity on the dissolution and disintegration of solid formulations following postprandial ingestion of the viscous soup. The tablets showed prolonged disintegration times and reduced dissolution rates in this soup, which could be attributed to the postprandial elevation in media viscosity and reduced solubility at elevated gastricpH. The predicted model under fed state showed no impact on AUC but prolonged T max and a decrease in C max . Concomitant intake of C. olitorius soup with ciprofloxacin might have negative effect on the rate of drug release from conventional immediate release tablets. Copyright © 2017 Elsevier B.V. All rights reserved.

Dietary and Food Processing for a 90-day Bioregenerative Life Support Experiment in the Lunar Palace 1

NASA Astrophysics Data System (ADS)

Zhao, Zhiruo; Fu, Yuming; Dong, Chen; Liu, Guanghui

A 4-day cycle dietary menu was developed to meet the requirements of balanced diet of the crew within the 90-day closed experiment of bioregenerative life support in the Lunar Palace 1. The menu consisted of items prepared from crops and insect grown inside the system, as well as prestored food. Dairy recipe was composed of breads, vegetables, meats and soups, which provided about 2900 kcal per crew member per day. During food processing, to maximize nutrient recovery and minimize waste production, the whole wheat grains and chufa nuts were milled. Further, the carrot leaves and yellow mealworms were used as salad materials and bread ingredients, respectively. The sensory acceptability of the dishes in the menu was evaluated by flavor, texture, and appearance. Our results show that all dishes in the 4-day cycle menu were highly acceptable, which satisfies nutritional requirement of the crew members in the closed habitation.

Remediation and Safe Production of cd Contaminated Soil Via Multiple Cropping Hyperaccumulator Solanum nigrum L. and Low Accumulation Chinese Cabbage.

PubMed

Niu, Mingfen; Wei, Shuhe; Bai, Jiayi; Wang, Siqi; Ji, Dandan

2015-01-01

Multiple crop experiment of hyperaccumulator Solanum nigrum L. with low accumulation Chinese cabbage Fenyuanxin 3 were conducted in a cadmium (Cd) contaminated vegetable field. In the first round, the average removal rate of S. nigrum to Cd was about 10% without assisted phytoextraction reagent addition for the top soil (0-20 cm) with Cd concentration at 0.53-0.97 mg kg(-1) after its grew 90 days. As for assisted phytoextraction reagent added plots, efficiency of Cd remediation might reach at 20%. However, in the second round, Cd concentration in Chinese cabbage was edible, even in the plots with assisted phytoextraction reagent added. Thus, multiple cropping hyperaccumulator with low accumulation crop could normally remediate contaminated soil and produce crop (obtain economic benefit) in one year, which may be one practical pathway of phytoremediating heavy metal contaminated soil in the future.

Optical properties of anthocyanin dyes on TiO2 as photosensitizers for application of dye-sensitized solar cell (DSSC)

NASA Astrophysics Data System (ADS)

Ahliha, A. H.; Nurosyid, F.; Supriyanto, A.; Kusumaningsih, T.

2018-03-01

Dye-sensitized solar cell (DSSC) is one of the alternative energy that can convert light energy into electrical energy. The component of DSSC consists of FTO substrates, TiO2, electrolyte, dye sensitizer, and counter electrode. This study aim was to determine the effect of optical properties of anthocyanin dyes on efficiency of DSSC. The dye sensitizer used can be extracted from anthocyanin pigments such as dragon fruit, black rice, and red cabbage. The red cabbage sensitizer shows lower absorbance value in the visible range (450-580 nm), than dragon fruit and black rice. The chemical structure of each dye molecules has an R group (carbonyl and hydroxyl) that forms a bond with the oxide layer. Red cabbage dye cell has the highest efficiency, 0.06% then dragon fruit and black rice, 0.02% and 0.03%.

Geographic variation in ultraviolet reflectance of the wings of the female cabbage butterfly, Pieris rapae.

PubMed

Obara, Yoshiaki; Ozawa, Gaku; Fukano, Yuya

2008-11-01

The British and Japanese subspecies of the cabbage butterfly, Pieris rapae , differ in terms of the UV reflectance of their wings ( Obara and Majerus, 2000 ). We studied the biogeographical distribution of the female cabbage butterfly having wings with UV reflectance around the Eurasian continent, and between Britain and Japan. For the study, we collected specimens from various locations. A gradient in the UV reflectance of the wings appears to exist along the west-east axis; reflectance was higher toward the east and reached a peak in butterflies in Japan. The UV-reflecting Japanese subspecies Pieris rapae crucivora was found exclusively along the east coast of the Eurasian continent. This suggests that the Japanese subspecies has evolved from a continental ancestor, with females having UV-absorbing wings. We discuss the results of our study with regard to the evolution and adaptive significance of UV coloration in the Japanese subspecies.

An estimate of phytate intake and molar ratio of phytate to zinc in the diet of the people in the United Kingdom.

PubMed

Amirabdollahian, F; Ash, R

2010-09-01

To estimate the phytate intake and molar ratio of phytate to zinc in the diet of the people in the United Kingdom. Tables of the phytate content of foods were developed from twenty-eight published and unpublished studies. They were then applied to the nutrient databank of the National Diet and Nutrition Survey (NDNS). The study is a retrospective analysis of data on daily consumption of foods and drinks from the NDNS of children, adolescents, adults and the elderly based on 4-7 d weighed intakes. A total of 6786 British participants aged 1.5 years and above, who participated in the NDNS, 1992-2001. England, Scotland and Wales. The median daily intakes of phytate for children, adolescents, adults and the elderly population were 496, 615, 809 and 629 mg/d, respectively. Although there were differences in phytate intakes between men and women, and for children, adolescents and elderly populations, after adjusting for differences in energy intake, there was no significant variation. The median phytate-to-zinc molar ratios for children, adolescents, adults and the elderly population were 11.8, 10.4, 9.7 and 8.7, respectively. Overall, the main sources of phytate were cereal and cereal products (e.g. breakfast cereals and breads), vegetables, potatoes and savoury snacks (e.g. chips and crisps), hot drinks and miscellaneous foods (e.g. commercial toddler foods and drinks, chocolate and soups), fruits and nuts. The present study estimated the dietary intake of phytate and the phytate-to-zinc molar ratio of the diet of the UK population, which can be used for estimating the average requirement of zinc. Further research should focus on the completion and validation of the tables of phytate content of UK foods, to assess (and if necessary improve) the accuracy and precision of these findings.

New Ideas About Granulation Based on Data from the Solar Optical Universal Polarimeter Instrument on Spacelab 2 and Magnetic Data from Big Bear Solar Observatory

NASA Astrophysics Data System (ADS)

Title, A. M.; Tarbell, T. D.; Topka, K. P.; Shine, R. A.; Simon, G. W.; Zirin, H.; SOUP Team

The SOUP flow fields have been compared with carefully aligned magnetograms taken at the BBSO before, during, and after the SOUP images. The magnetic field is observed to exist in locations where either the flow is convergent or on the boundaries of the outflow from a flow cell center. Streamlines calculated from the flow field agree very well with the observed motions of the magnetic field in the BBSO magnetogram movies.

Spectrum orbit utilization program technical manual SOUP5 Version 3.8

NASA Technical Reports Server (NTRS)

Davidson, J.; Ottey, H. R.; Sawitz, P.; Zusman, F. S.

1984-01-01

The underlying engineering and mathematical models as well as the computational methods used by the SOUP5 analysis programs, which are part of the R2BCSAT-83 Broadcast Satellite Computational System, are described. Included are the algorithms used to calculate the technical parameters and references to the relevant technical literature. The system provides the following capabilities: requirements file maintenance, data base maintenance, elliptical satellite beam fitting to service areas, plan synthesis from specified requirements, plan analysis, and report generation/query. Each of these functions are briefly described.

Story of Stone Soup: A Recipe to Improve Health Disparities

PubMed Central

Chung, Bowen; Jones, Loretta; Terry, Chrystene; Jones, Andrea; Forge, Nell; Norris, Keith C.

2013-01-01

Just as scientific articles are used as a way of sharing knowledge in scientific communities, stories are used as a way of transferring knowledge within African American communities. This article uses the story and metaphor of Stone Soup to illustrate the Healthy African American Families' (HAAF) Community Partnered Participatory Research (CPPR) method of engaging diverse partners to address health issues, such as preterm birth, depression, diabetes, and kidney disease, and to create community-wide change through education, capacity building, resource sharing, and intervention development. PMID:20629241

Small Sample Studies of Food Habits: I. The Relationship between Food Preference and Food Choice in Naval Enlisted Personnel at the Naval Construction Battalion Center, Davisville, Rhode Island

DTIC Science & Technology

1974-10-01

6-44 102. French onion soup 6-48 103. Strawberry milk shake 6-52 104. Sprite 6-56 105. Broccoli w/mock hollandaise sauce 6-60 106. Parmesan...Sandwich with Brown Gravy Grilled Cheeseburger on Toasted Roll Grilled Hamburger on Toasted Roll. • • < Broccoli with Mock Hollandaise Sauce ...MEAL APPENDIX B NAME/NUMBER ♦Beef Barley Soup _ Croutons > _ ♦Baked Virginia Ham with Pineapple Raisin Sauce _ Grilled Frankfurter on Toasted

Associations between diet and disease activity in ulcerative colitis patients using a novel method of data analysis

PubMed Central

Magee, Elizabeth A; Edmond, Laurie M; Tasker, Shiona M; Kong, San Choon; Curno, Richard; Cummings, John H

2005-01-01

Background The relapsing nature and varying geographical prevalence of ulcerative colitis (UC) implicates environmental factors such as diet in its aetiology. Methods In order to determine which foods might be related to disease activity in UC a new method of dietary analysis was developed and applied. Eighty-one UC patients were recruited at all stages of the disease process. Following completion of a 7 d diet diary, clinical assessment including a sigmoidoscopic examination (scale 0 (normal mucosa) to 6 (very active disease)) was conducted. Food weights for each person were adjusted (divided) by the person's calorific intake for the week. Each food consumed was given a food sigmoidoscopy score (FSS) calculated by summing the products of the (adjusted) weight of food consumed and sigmoidoscopy score for each patient and occurrence of food and dividing by the total (adjusted) weight of the food consumed by all 81 patients. Thus, foods eaten in large quantities by patients with very active disease have high FSSs and vice versa. Foods consumed by <10 people or weighing <1 kg for the whole group were excluded, leaving 75 foods. Results High FSS foods were characterized by high levels of the anti-thiamin additive sulfite (Mann-Whitney, p < 0.001), i.e. bitter, white wine, burgers, soft drinks from concentrates, sausages, lager and red wine. Caffeine also has anti-thiamin properties and decaffeinated coffee was associated with a better clinical state than the caffeine containing version. Beneficial foods (average intake per week) included pork (210 g), breakfast cereals (200 g), lettuce (110 g), apples and pears (390 g), milk (1250 ml), melon (350 g), bananas (350 g), bacon (120 g), beef and beef products (500 g), tomatoes (240 g), soup (700 g), citrus fruits (300 g), fish (290 g), yogurt (410 g), cheese (110 g), potatoes (710 g) and legumes (120 g). Conclusions The dietary analysis method described provides a new tool for establishing relationships between diet and disease and indicates a potentially therapeutic diet for UC. PMID:15705205

Development and Use of a Traditional Mexican Diet Score in Relation to Systemic Inflammation and Insulin Resistance among Women of Mexican Descent.

PubMed

Santiago-Torres, Margarita; Tinker, Lesley F; Allison, Matthew A; Breymeyer, Kara L; Garcia, Lorena; Kroenke, Candyce H; Lampe, Johanna W; Shikany, James M; Van Horn, Linda; Neuhouser, Marian L

2015-12-01

Women of Mexican descent are disproportionally affected by obesity, systemic inflammation, and insulin resistance (IR). Available approaches used to give scores to dietary patterns relative to dietary guidelines may not effectively capture traditional diets of Mexicans, who comprise the largest immigrant group in the United States. We characterized an a priori traditional Mexican diet (MexD) score high in corn tortillas, beans, soups, Mexican mixed dishes (e.g., tamales), fruits, vegetables, full-fat milk, and Mexican cheeses and low in refined grains and added sugars and evaluated the association of the MexD score with systemic inflammation and IR in 493 postmenopausal participants in the Women's Health Initiative (WHI) who are of Mexican ethnic descent. The MexD score was developed from the baseline (1993-1998) WHI food frequency questionnaire, which included Hispanic foods and was available in Spanish. Body mass index (BMI) was computed from baseline measured weight and height, and ethnicity was self-reported. Outcome variables were high sensitivity C-reactive protein (hsCRP), glucose, insulin, homeostasis model assessment of insulin resistance (HOMA-IR), and triglyceride concentrations measured at follow-up (2012-2013). Multivariable linear and logistic regression models were used to test the associations of the MexD score with systemic inflammation and IR. The mean ± SD MexD score was 5.8 ± 2.1 (12 maximum points) and was positively associated with intakes of carbohydrates, vegetable protein, and dietary fiber and inversely associated with intakes of added sugars and total fat (P < 0.01). Women with high compared with low MexD scores, consistent with a more-traditional Mexican diet, had 23% and 15% lower serum hsCRP (P < 0.05) and insulin concentrations, respectively (P < 0.05). Baseline BMI modified these associations such that lower MexD scores were associated with higher insulin and HOMA-IR in overweight/obese women (P-interaction <0.05). These findings suggest that greater adherence to a traditional Mexican diet could help reduce the future risk of systemic inflammation and IR in women of Mexican descent. © 2015 American Society for Nutrition.

Development and Use of a Traditional Mexican Diet Score in Relation to Systemic Inflammation and Insulin Resistance among Women of Mexican Descent123

PubMed Central

Santiago-Torres, Margarita; Tinker, Lesley F; Allison, Matthew A; Breymeyer, Kara L; Garcia, Lorena; Kroenke, Candyce H; Lampe, Johanna W; Shikany, James M; Van Horn, Linda; Neuhouser, Marian L

2015-01-01

Background: Women of Mexican descent are disproportionally affected by obesity, systemic inflammation, and insulin resistance (IR). Available approaches used to give scores to dietary patterns relative to dietary guidelines may not effectively capture traditional diets of Mexicans, who comprise the largest immigrant group in the United States. Objectives: We characterized an a priori traditional Mexican diet (MexD) score high in corn tortillas, beans, soups, Mexican mixed dishes (e.g., tamales), fruits, vegetables, full-fat milk, and Mexican cheeses and low in refined grains and added sugars and evaluated the association of the MexD score with systemic inflammation and IR in 493 postmenopausal participants in the Women’s Health Initiative (WHI) who are of Mexican ethnic descent. Methods: The MexD score was developed from the baseline (1993–1998) WHI food frequency questionnaire, which included Hispanic foods and was available in Spanish. Body mass index (BMI) was computed from baseline measured weight and height, and ethnicity was self-reported. Outcome variables were high sensitivity C-reactive protein (hsCRP), glucose, insulin, homeostasis model assessment of insulin resistance (HOMA-IR), and triglyceride concentrations measured at follow-up (2012–2013). Multivariable linear and logistic regression models were used to test the associations of the MexD score with systemic inflammation and IR. Results: The mean ± SD MexD score was 5.8 ± 2.1 (12 maximum points) and was positively associated with intakes of carbohydrates, vegetable protein, and dietary fiber and inversely associated with intakes of added sugars and total fat (P < 0.01). Women with high compared with low MexD scores, consistent with a more-traditional Mexican diet, had 23% and 15% lower serum hsCRP (P < 0.05) and insulin concentrations, respectively (P < 0.05). Baseline BMI modified these associations such that lower MexD scores were associated with higher insulin and HOMA-IR in overweight/obese women (P-interaction <0.05). Conclusion: These findings suggest that greater adherence to a traditional Mexican diet could help reduce the future risk of systemic inflammation and IR in women of Mexican descent. PMID:26491126

THE EFFECTS OF LOW DOSES OF GAMMA RADIATION ON PLANT YIELDS

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bowen, H.J.M.; Cawse, P.A.; Smith, S.R.

1962-09-01

the effects of low doses of gamma radiation from Co/sup 60/ were tested on dormant seeds of flax, radish, and cabbage, and on young plants of flax, cabbage, lettuce, ciover, duckweed, and pine. Fresh or dry weights were taken as a measure of yieid at harvest. Only in the case of pine seedlings was significant stimulation noticed: this occurred in the dose range 2 to 6 rad after 9 months growth. (auth)

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. Copyright © 2015 Elsevier Ltd. All rights reserved.

A field study on the dynamic uptake and transfer of heavy metals in Chinese cabbage and radish in weak alkaline soils.

PubMed

Ai, Shiwei; Guo, Rui; Liu, Bailin; Ren, Liang; Naeem, Sajid; Zhang, Wenya; Zhang, Yingmei

2016-10-01

Vegetables and crops can take up heavy metals when grown on polluted lands. The concentrations and dynamic uptake of heavy metals vary at different growth points for different vegetables. In order to assess the safe consumption of vegetables in weak alkaline farmlands, Chinese cabbage and radish were planted on the farmlands of Baiyin (polluted site) and Liujiaxia (relatively unpolluted site). Firstly, the growth processes of two vegetables were recorded. The growth curves of the two vegetables observed a slow growth at the beginning, an exponential growth period, and a plateau towards the end. Maximum concentrations of copper (Cu), zinc (Zn), lead (Pb), and cadmium (Cd) were presented at the slow growth period and showed a downtrend except the radish shoot. The concentrations of heavy metals (Cu, Zn, and Cd) in vegetables of Baiyin were higher than those of Liujiaxia. In the meanwhile, the uptake contents continued to increase during the growth or halted at maximum at a certain stage. The maximum uptake rates were found on the maturity except for the shoot of radish which took place at the exponential growth stages of root. The sigmoid model could simulate the dynamic processes of growth and heavy metals uptake of Chinese cabbage and radish. Conclusively, heavy metals have higher bioaccumulation tendency for roots in Chinese cabbage and for shoots in radish.

Analysis of eight organophosphorus pesticide residues in fresh vegetables retailed in agricultural product markets of Nanjing, China.

PubMed

Wang, Ligang; Liang, Yongchao; Jiang, Xin

2008-10-01

A method to effectively remove pigments in fresh vegetables using activated carbon followed cleanup through solid phase extraction (SPE) cartridge to further reduce matrix interference and contamination, was established to determine eight organophosphorous pesticides (OPPs) by gas chromatography (GC) with nitrogen-phosphorus detection (NPD) in this study, and it has been successfully applied for the determination of eight OPPs in various fresh vegetables with the recoveries ranging from 61.8% to 107%. To evaluate eight OPPs residue level, some fresh vegetables retailed at three agricultural product markets (APM) of Nanjing in China were detected, the results showed that phorate in Shanghai green (0.0257 microg g(-1)) and Chinese cabbage (0.0398 microg g(-1)), dimethoate in Shanghai green (0.0466-0.0810 microg g(-1)), Chinese cabbage (0.077 microg g(-1)), and spinach (0.118-0.124 microg g(-1)), methyl-parathion in Shanghai green (0.0903 microg g(-1)), Chinese cabbage (0.157 microg g(-1)), and spinach (0.0924 microg g(-1)), malathion in Shanghai green (0.0342-0.0526 microg g(-1)), chorpyrifos in spinach (0.106-0.204 microg g(-1)), and Chinese cabbage (0.149 microg g(-1)), chlorfenvinfos in carrot (0.094-0.131 microg g(-1)), were found. However, fonofos and fenthion were not detected in all the collected vegetable samples.

Hypnotic Effect of Red Cabbage (Brassica oleracea) on Pentobarbital-Induced Sleep in Mice

PubMed Central

Hosseini, Azar; Sobhanifar, Mohammad-Ali; Forouzanfar, Fatemeh; Aghaee, Azita; Rakhshandeh, Hassan

2018-01-01

Objective: The present study was performed to investigate the effect of hydroalcoholic extract of red cabbage and its fractions on sleeping behavior in mice. Materials and Methods: The extract and its fractions were injected to mice and sleep duration as well as sleep latency were recorded. Furthermore, toxicity of the extract was determined both in vivo and in vitro. Results: The extract increased sleep duration at doses of 50–200mg/kg (P < 0.001). This observed hypnotic effect was comparable to that of diazepam (3mg/kg) (P < 0.001 in comparison with control group). Ethyl acetate, n-butanol, and aqueous fractions could increase sleep duration (P < 0.001). The sleep latency was decreased by the extract (P < 0.001) and only ethyl acetate fraction (P < 0.001). LD50 value for red cabbage extract was 2.4g/kg. There was no toxic effect on viability of cultured neuronal cells (PC12). Rotarod test results showed that there were no significant differences between the extract groups and the control group. Conclusion: The results suggest that red cabbage potentiates pentobarbital hypnosis without any toxic effect. The main component(s) responsible for this effect is most likely to be intermediate polar agent(s) such as flavonoids, which are found in ethyl acetate fraction of this plant. PMID:29657508

'Ogura'-based 'CMS' lines with different nuclear backgrounds of cabbage revealed substantial diversity at morphological and molecular levels.

PubMed

Parkash, Chander; Kumar, Sandeep; Singh, Rajender; Kumar, Ajay; Kumar, Satish; Dey, Shyam Sundar; Bhatia, Reeta; Kumar, Raj

2018-01-01

A comprehensive study on characterization and genetic diversity analysis was carried out in 16 'Ogura'-based 'CMS' lines of cabbage using 14 agro-morphological traits and 29 SSR markers. Agro-morphological characterization depicted considerable variations for different horticultural traits studied. The genotype, ZHA-2, performed better for most of the economically important quantitative traits. Further, gross head weight (0.76), head length (0.60) and head width (0.83) revealed significant positive correlation with net head weight. Dendrogram based on 10 quantitative traits exhibited considerable diversity among different CMS lines and principle component analysis (PCA) indicated that net and gross head weight, and head length and width are the main components of divergence between 16 CMS lines of cabbage. In molecular study, a total of 58 alleles were amplified by 29 SSR primers, averaging to 2.0 alleles in each locus. High mean values of Shannon's Information index (0.62), expected (0.45) and observed (0.32) heterozygosity and polymorphic information content (0.35) depicted substantial polymorphism. Dendrogram based on Jaccard's similarity coefficient constructed two major groups and eight sub-groups, which revealed substantial diversity among different CMS lines. In overall, based on agro-morphological and molecular studies genotype RRMA, ZHA-2 and RCA were found most divergent. Hence, they have immense potential in future breeding programs for the high-yielding hybrid development in cabbage.

Higher salt preference in heart failure patients.

PubMed

de Souza, Juli Thomaz; Matsubara, Luiz S; Menani, José Vanderlei; Matsubara, Beatriz B; Johnson, Alan Kim; De Gobbi, Juliana Irani Fratucci

2012-02-01

Heart failure (HF) is a complex syndrome that involves changes in behavioral, neural and endocrine regulatory systems. Dietary salt restriction along with pharmacotherapy is considered an essential component in the effective management of symptomatic HF patients. However, it is well recognized that HF patients typically have great difficulty in restricting sodium intake. We hypothesized that under HF altered activity in systems that normally function to regulate body fluid and cardiovascular homeostasis could produce an increased preference for the taste of salt. Therefore, this study was conducted to evaluate the perceived palatability (defined as salt preference) of food with different concentrations of added salt in compensated chronically medicated HF patients and comparable control subjects. Healthy volunteers (n=25) and medicated, clinically stable HF patients (n=38, NYHA functional class II or III) were interviewed and given an evaluation to assess their preferences for different amounts of saltiness. Three salt concentrations (0.58, 0.82, and 1.16 g/100 g) of bean soup were presented to the subjects. Salt preference for each concentration was quantified using an adjective scale (unpleasant, fair or delicious). Healthy volunteers preferred the soup with medium salt concentration (p=0.042), HF patients disliked the low concentration (p<0.001) and preferred the high concentration of salted bean soup (p<0.001). When compared to healthy volunteers, HF patients demonstrated a significantly greater preference for the soup with a high salt concentration (p=0.038). It is concluded that medicated, compensated patients under chronic treatment for HF have an increased preference for salt. Copyright © 2011 Elsevier Ltd. All rights reserved.

Effectiveness of flavour nutrient learning and mere exposure as mechanisms to increase toddler's intake and preference for green vegetables.

PubMed

de Wild, Victoire W T; de Graaf, Cees; Jager, Gerry

2013-05-01

Children's consumption of vegetables is still below recommendations. Since preference is the most important predictor of children's intake and most children dislike vegetables, new strategies are needed to increase their preferences for vegetables. Flavour nutrient learning (FNL) could be an effective mechanism to change preferences. Forty healthy toddlers were included in a randomized intervention study. During an intervention period of 7weeks, they consumed vegetable soups (endive and spinach) twice per week. Half of the group received a high-energy variant of one soup (e.g. HE spinach) and a low energy variant of the other (LE endive), whereas for the other half the order was reversed (HE endive, LE spinach). Primary outcome measures were preference and ad libitum consumption (with a maximum of 200g) of both vegetable products (LE), measured before, shortly after the intervention period, and 2 and 6months following conditioning to assess longer-term effects. After completion of the intervention period, 28 children (14 girls and 14 boys, age 35months; SD±8.3) met criteria for FNL to occur, and were included in further data analysis. Results showed a significant increase (~58g) in ad libitum intake for both vegetable soups (stable over time), but irrespective of the energy content. This indicates a robust effect of mere exposure on intake, but no FNL. For preference, however, results showed a significant shift in liking for the vegetable soup consistently paired with high energy, supporting FNL. Copyright © 2013 Elsevier Ltd. All rights reserved.

Urinary Isoflavonoid Excretion is Similar after Consuming Soy Milk and Miso Soup in Japanese-American Women

PubMed Central

Maskarinec, Gertraud; Watts, Kirsten; Kagihara, Jamie; Hebshi, Sandra M.; Franke, Adrian A.

2009-01-01

Based on the hypothesis that isoflavones are absorbed more efficiently from fermented than from non-fermented soy foods, we compared the urinary isoflavonoid excretion (UIE) after intake of miso soup or soy milk. We recruited 21 women with Japanese ancestry who consumed standardized soy portions containing 48 mg isoflavones. On day 1, half the women consumed soy milk, the other half started with miso soup. On day 3, the subjects ate the other soy food and on day 5, they repeated the first food. Each participant collected a spot urine sample before and an overnight urine sample after soy food intake. All urine samples were analyzed for the daidzein, genistein, and equol using liquid chromatography-mass spectrometry and were expressed as nmol per mg creatinine. We applied mixed models to evaluate the difference in UIE by food while including the baseline values and covariates. Relative to baseline, both groups experienced significantly higher UIE after consuming any of the soy foods. We observed no significant difference in UIE when soy milk was compared to miso soup (p = 0.87) among all women or in the seven equol producers (p = 0.88). Repeated intake of the same food on different days showed high reproducibility within subjects. These preliminary results indicate similar UIEs after consuming a fermented soy food (miso) as compared to a non-fermented soy food (soy milk). Therefore, recommendations favoring fermented soy foods are not justified as long as the intestinal microflora is capable of hydrolyzing the isoflavone glucosides from non-fermented soy foods. PMID:18275624

Turtle soup, Prohibition, and the population genetic structure of Diamondback Terrapins (Malaclemys terrapin).

PubMed

Converse, Paul E; Kuchta, Shawn R; Hauswaldt, J Susanne; Roosenburg, Willem M

2017-01-01

Diamondback terrapins (Malaclemys terrapin) were a popular food item in early twentieth century America, and were consumed in soup with sherry. Intense market demand for terrapin meat resulted in population declines, notably along the Atlantic seaboard. Efforts to supply terrapins to markets resulted in translocation events, as individuals were moved about to stock terrapin farms. However, in 1920 the market for turtle soup buckled with the enactment of the eighteenth amendment to the United States' Constitution-which initiated the prohibition of alcoholic drinks-and many terrapin fisheries dumped their stocks into local waters. We used microsatellite data to show that patterns of genetic diversity along the terrapin's coastal range are consistent with historical accounts of translocation and cultivation activities. We identified possible instances of human-mediated dispersal by estimating gene flow over historical and contemporary timescales, Bayesian model testing, and bottleneck tests. We recovered six genotypic clusters along the Gulf and Atlantic coasts with varying degrees of admixture, including increased contemporary gene flow from Texas to South Carolina, from North Carolina to Maryland, and from North Carolina to New York. In addition, Bayesian models incorporating translocation events outperformed stepping-stone models. Finally, we were unable to detect population bottlenecks, possibly due to translocation reintroducing genetic diversity into bottlenecked populations. Our data suggest that current patterns of genetic diversity in the terrapin were altered by the demand for turtle soup followed by the enactment of alcohol prohibition. In addition, our study shows that population genetic tools can elucidate metapopulation dynamics in taxa with complex genetic histories impacted by anthropogenic activities.

Combined effects of astragalus soup and persistent Taiji boxing on improving the immunity of elderly women.

PubMed

Song, Qing-Hua; Xu, Rong-Mei; Zhang, Quan-Hai; Shen, Guo-Qing; Ma, Ming; Zhao, Xin-Ping; Guo, Yan-Hua; Wang, Yi

2014-01-01

To observe the combined effects of astragalus soup and persistent Taiji boxing on improving the immunity of women of advanced years. 120 elderly women lacking daily exercise were chosen as the study subjects. By using the table of random numbers, they were then divided into the control group and the experiment group, consisting of 60 each. The control group practiced Taiji boxing for 45 minutes twice a day. The experiment group did the same, and, in addition, took astragalus soup after each boxing. Indexes related to physical immunity of the two groups were observed and compared when they were first chosen, when the alternative treatment was applied three, six and twelve months later, respectively. The two groups demonstrated no significant differences in general data and research indexes when chosen (P > 0.05). Three months after the two groups were chosen and treated differently, the control group demonstrated no significant improvement while most indexes of the experiment group improved considerably (P > 0.05). After six months, the related indexes of both groups improved substantially (P < 0.05) and the improvement with the experiment was even clearer (P < 0.05). Twelve months later, the improvement with the experiment group was more noticeable (P < 0.01 or P < 0.05). In a relatively short period of three months, Taiji boxing produces no noticeable effect on the improvement of immunity in elderly women. However, when they resume the exercise for another three months and longer, Taiji boxing has a noticeable advantage and the effect is the most favorable when it is combined with astragalus soup.

Complementary transcriptome and proteome profiling in cabbage buds of a recessive male sterile mutant provides new insights into male reproductive development.

PubMed

Ji, Jialei; Yang, Limei; Fang, Zhiyuan; Zhuang, Mu; Zhang, Yangyong; Lv, Honghao; Liu, Yumei; Li, Zhansheng

2018-05-15

Plant male reproductive development is a very complex biological process that involves multiple metabolic pathways. To reveal novel insights into male reproductive development, we conducted an integrated profiling of gene activity in the developing buds of a cabbage recessive genetic male sterile mutant. Using RNA-Seq and label-free quantitative proteomics, 2881 transcripts and 1245 protein species were identified with significant differential abundance between the male sterile line 83121A and its isogenic maintainer line 83121B. Analyses of function annotations and correlations between transcriptome and proteome and protein interaction networks were also conducted, which suggested that the male sterility involves a complex regulatory pattern. Moreover, several key biological processes, such as fatty acid metabolism, tapetosome biosynthesis, amino acid metabolism and protein synthesis and degradation were identified as being of relevance to male reproductive development. A large number of protein species involved in sporopollenin synthesis, amino acid synthesis, ribosome assembly, protein processing in endoplasmic reticulum and lipid transfer were observed to be significantly down-accumulated in 83121A buds, indicating their potential roles in the regulation of cabbage microspore abortion. In summary, the conjoint analysis of the transcriptome and proteome provided a global picture regarding the molecular dynamics in male sterile buds of 83121A. Male sterile mutants are excellent materials for the study of plant male reproductive development. This study revealed the molecular dynamics of recessive male sterility in cabbage at the transcriptome and proteome levels, which deepens our understanding of the metabolic pathways involved in male development. Moreover, the male sterility-related genes identified in this study could provide a reference for the artificial regulation of cabbage fertility by using genetic engineering technology, which may result in potential applications in agriculture such as production of hybrid seeds using male sterility. Copyright © 2018 Elsevier B.V. All rights reserved.

Simulating the Transfer of Strontium-90 from Soil to Leafy Vegetables by Using Strontium-88.

PubMed

Kuke, Ding; Shujuan, Liu; Yingxue, He; Dong, Yan; Fengshou, Zhang; Shuifeng, Wang; Jinghua, Guo; Wei, Zhang; Xin, Wang; Xiaoyan, Jiang

The transfer, from soil to Chinese cabbage and spinach, of radioactive strontium-90 released as a result of accidents in nuclear power stations was studied using a stable isotope of strontium, namely nuclide strontium-88 ( 88 Sr). The study led to an experimental model for assessing the hazard of radionuclide strontium-90 ( 90 Sr) entering the food chain and for predicting the risk to food safety. Chinese cabbage and spinach were grown in pots in a greenhouse and irrigated with deionized water containing known quantities of strontium. Based on the strontium content of that water, the plants were divided into five groups (treatments) and strontium content of the soil, and 30-day-old plants were determined by inductively coupled plasma atomic emission spectroscopy instrument (ICP-AES). Data on the strontium content of soil and plants enabled the development of a model using MATLAB, a mathematical software package, which included curve fitting and problem solving using regression equations and differential equations. Although strontium curves for leaves, stems, and roots of Chinese cabbage were not exactly the same, all showed a non-linear increase when compared with the increase in the content of strontium in soil. Strontium curves for leaves, stems, and roots of spinach were very similar and showed an initial increase followed by a decrease. Strontium concentrations in both Chinese cabbage and spinach were initially related to the concentrations of sodium and sulfur, the next two relevant nuclides being calcium and magnesium. The relationship between calcium and strontium in Chinese cabbage was different from that in spinach. By using 88 Sr to simulate the transfer of radionuclide 90 Sr from soil to a crop, the relevant data required to deal with accidental release of strontium can be obtained using a fitting curve and regression equations, thereby providing some experimental basis for evaluating the potential hazards posed by such accidents to the food chain.

Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups.

PubMed

Nishimura, Toshihide; Goto, Shingo; Miura, Kyo; Takakura, Yukiko; Egusa, Ai S; Wakabayashi, Hidehiko

2016-04-01

We examined the influence of taste compounds on retronasal aroma sensation using a model chicken soup. The aroma intensity of a reconstituted flavour solution from which glutamic acid (Glu), inosine 5'-monophosphate (IMP), or phosphate was omitted was significantly lower (p<0.05) than that of the model soup. The aroma intensity of 0.4% NaCl solution containing the aroma chicken model (ACM) with added Glu and IMP was significantly higher (p<0.05) than that of 0.4% NaCl solution containing only ACM. The quantitative analyses showed that adding monosodium glutamate (MSG) to aqueous aroma solution containing only ACM enhanced the intensity of retronasal aroma sensation by 2.5-folds with increasing MSG concentration from 0% to 0.3%. Sensation intensity using an umami solution with added MSG and IMP was significantly higher than that with only MSG when the MSG concentration was 0.05%, 0.075%, or 0.1%. However, it plateaued when MSG concentration was beyond 0.3%. Copyright © 2015 Elsevier Ltd. All rights reserved.

Monosodium Glutamate Analysis in Meatballs Soup

NASA Astrophysics Data System (ADS)

Marlina, D.; Amran, A.; Ulianas, A.

2018-04-01

The analysis of monosodium glutamate (MSG) in meatball soup using Cu2+ ion as a MSG complex by UV-Vis spectrophotometry has carried out. Reaction of MSG with Cu2+ ions have formed complex compounds [Cu(C5H8NO4)2]2+ characterized by the color change of Cu2+ ion solution from light blue to dark blue. Maximum of complex absorbance [Cu(C5H8NO4)2]2+ is at 621 nm wavelength. The results showed that, the greatest condition of complex [Cu(C5H8NO4)2]2+ was at pH 10, concentration of Cu2+ 0.01 M, complex time is a 30 minute and stable for 170 minutes. Linear response and detection limit of MSG analysis with Cu2+ ions are 0.0005-0.025 M (R2 = 0.994) and (LOD) 0.0003 M. repeatability and recovery method is quite good (% RSD = 0.89% and %recovery = 93%). The analysis of MSG content in meatball soup with MSG complex method was 0.00372 M in sample A and 0.00370 M in sample B.

A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration.

PubMed

Moreira, Sílvia A; Fernandes, Pedro A R; Duarte, Ricardo; Santos, Diana I; Fidalgo, Liliana G; Santos, Mauro D; Queirós, Rui P; Delgadillo, Ivonne; Saraiva, Jorge A

2015-11-01

Hyperbaric storage (HS), storage under pressure at 25°C and 30°C, of a ready-to-eat (RTE) soup was studied and compared with refrigeration. Soup was stored at different time (4 and 8 h), temperature (4°C, 25°C, and 30°C), and pressure (0.1, 100, and 150 MPa) conditions, to compare microbial loads and physicochemical parameters. HS resulted in similar (microbial growth inhibition) to better (microbial inactivation) results compared to refrigeration, leading to equal and lower microbial loads, respectively, at the end of storage. Lower/higher pressure (100 vs. 150 MPa) and shorter/longer storage times (4 vs. 8 h) resulted in more pronounced microbial growth inhibition/microbial inactivation. Aerobic mesophiles showed less susceptibility to HS, compared to Enterobacteriaceae and yeast and molds. HS maintained generally the physicochemical parameters at values similar to refrigeration. Thus, HS with no need for temperature control throughout storage and so basically energetically costless, is a potential alternative to refrigeration.

Nonequilibrium quantum mechanics: A "hot quantum soup" of paramagnons

NASA Astrophysics Data System (ADS)

Scammell, H. D.; Sushkov, O. P.

2017-01-01

Motivated by recent measurements of the lifetime (decay width) of paramagnons in quantum antiferromagnet TlCuCl3, we investigate paramagnon decay in a heat bath and formulate an appropriate quantum theory. Our formulation can be split into two regimes: (i) a nonperturbative, "hot quantum soup" regime where the paramagnon width is comparable to its energy; (ii) a usual perturbative regime where the paramagnon width is significantly lower than its energy. Close to the Neel temperature, the paramagnon width becomes comparable to its energy and falls into the hot quantum soup regime. To describe this regime, we develop a new finite frequency, finite temperature technique for a nonlinear quantum field theory; the "golden rule of quantum kinetics." The formulation is generic and applicable to any three-dimensional quantum antiferromagnet in the vicinity of a quantum critical point. Specifically, we apply our results to TlCuCl3 and find agreement with experimental data. Additionally, we show that logarithmic running of the coupling constant in the upper critical dimension changes the commonly accepted picture of the quantum disordered and quantum critical regimes.

Effects of school meals based on the New Nordic Diet on intake of signature foods: a randomised controlled trial. The OPUS School Meal Study.

PubMed

Andersen, Rikke; Biltoft-Jensen, Anja; Andersen, Elisabeth W; Ege, Majken; Christensen, Tue; Ygil, Karin H; Thorsen, Anne V; Damsgaard, Camilla T; Astrup, Arne; Michaelsen, Kim F; Tetens, Inge

2015-09-14

A New Nordic Diet (NND) was developed in the context of the Danish OPUS Study (Optimal well-being, development and health for Danish children through a healthy New Nordic Diet). Health, gastronomic potential, sustainability and Nordic identity were crucial principles of the NND. The aim of the present study was to investigate the effects of serving NND school meals compared with the usual packed lunches on the dietary intake of NND signature foods. For two 3-month periods, 834 Danish children aged 8-11 years received NND school meals or their usual packed lunches brought from home (control) in random order. The entire diet was recorded over 7 consecutive days using a validated Web-based Dietary Assessment Software for Children. The NND resulted in higher intakes during the entire week (% increase) of root vegetables (116 (95 % CI 1·93, 2·42)), cabbage (26 (95 % CI 1·08, 1·47)), legumes (22 (95 % CI 1·06, 1·40)), herbs (175 (95 % CI 2·36, 3·20)), fresh berries (48 (95 % CI 1·13, 1·94)), nuts and seeds (18 (95 % CI 1·02, 1·38)), lean fish and fish products (47 (95 % CI 1·31, 1·66)), fat fish and fish products (18 (95 % CI 1·02, 1·37)) and potatoes (129 (95 % CI 2·05, 2·56)). Furthermore, there was a decrease in the number of children with zero intakes when their habitual packed lunches were replaced by NND school meals. In conclusion, this study showed that the children increased their intake of NND signature foods, and, furthermore, there was a decrease in the number of children with zero intakes of NND signature foods when their habitual packed lunches were replaced by school meals following the NND principles.

Field Evaluation of Australian Ration Packs. Revision of Combat Ration Ten Man,

DTIC Science & Technology

1987-02-01

the pack. (iii) ’Which Rem would you most like to see added to these packs?’ & If 20% of respondents identify ’ instant noodles ’ as their most...preferred item and fewer than 10% nominate any other individual item it could be safely concluded that instant noodles will be popular. 1. Characteristics of...Sauce 1 x 11Og Tomato Sauce 1 x 11g Garlic Pdr. I x 14g Mustard 1 x 1 4g Chickn noodle Soup I x pouch Pea & Ham Soup 1 x pouch Instant Pudding (choc

Spatially periodic patterns in rotating fluids: a new spin on the old "soup-can race"

NASA Astrophysics Data System (ADS)

Carnevali, Antonino; Carnevali, Dora; Christ, Jessica

2000-11-01

A student's investigation of the old "soup-can race" experiment revealed spatially periodic structures at the surface of the rotating fluid. To better observe this effect, the experiment was transferred to a test bench, where an electric motor was used to spin a cylindrical bottle, partially filled with fluids of varied densities, about its longitudinal axis. A photogate and event-counter software provided real-time measurements of the rotational frequency. Various cell-formation patterns were observed. Experimental results will be presented, and connections with the theory will be explored.

Microstates of black holes in expanding universe from interacting branes

NASA Astrophysics Data System (ADS)

Shiba, Shotaro

2017-05-01

Thermodynamics of the near extremal black p-branes can be described by collective motions of gravitationally interacting branes. This proposal is called the p-soup model. In this paper, we check this proposal in the case of black brane system which is asymptotically Friedmann-Lemaître-Robertson-Walker universe in an infinite distance. As a result, we can show that the gravitationally interacting branes explain free energy, entropy, temperature and other physical quantities in these systems. This implies that the microstates of this kind of brane system can be also understood in the p-soup model.

Occupational Survey Report. Food Service Career Ladder AFSC 622X0

DTIC Science & Technology

1980-09-01

FRY MEATS, SEAFOODS, OR POULTRY 47 G212 COOK CEREALS SUCH AS OATMEAL OR CORNMEAL 47 G209 BRAISE MEATS, SEAFOODS, OR POULTRY 47 G253 PREPARE MEATS...OATMEAL OR CORNMEAL 62 G210 BREW COFFEE OR TEA 62 G259 PREPARE SANDWICHES 61 G245 PREPARE GARNISHES 61 G260 PREPARE SOUPS 61 1341 CLEAN WORK TABLES 61 H288...EGGS FOR COOKING 80 G260 PREPARE SOUPS 80 G257 PREPARE RICE OR PASTA 80 G212 COOK CEREALS, SUCH AS OATMEAL OR CORNMEAL 77 H288 PREPARE GRIDDLES FOR USE

How Can the U.S. Military Avoid Another 9/15?: An Analysis of the Inability of U.S. Military Leaders to Provide an Adequate Strategy for Responding to the 9/11 Attacks

DTIC Science & Technology

2007-12-01

Deputy Chief of Staff for Operations and Plans, Department of the Army (DSCOPS, DA). d. Conduct programs which bear directly on the Army in the field...response recommendation were all products of an educational system that focused on a Direct Approach. In his work, Learning to Eat Soup with a...79 Duggan, p 169. 80 John Nagl, Learning to Eat Soup with a Knife: Counterinsurgency Lessons from Malaya and Vietnam, Chicago: University of

Evaluation of five antibiotics on larval gut bacterial diversity of Plutella xylostella (Lepidoptera: Plutellidae).

PubMed

Lin, Xiao-Li; Kang, Zhi-Wei; Pan, Qin-Jian; Liu, Tong-Xian

2015-10-01

Larvae of the diamondback moth, Plutella xylostella L. (Lepidoptera: Plutellidae), have rich microbial communities inhabiting the gut, and these bacteria contribute to the fitness of the pest. In this study we evaluated the effects of five antibiotics (rifampicin, ampicillin, tetracycline, streptomycin sulfate and chloramphenicol) on the gut bacterial diversity of P. xylostella larvae. We screened five different concentrations for each antibiotic in a leaf disc assay, and found that rifampicin and streptomycin sulfate at 3 mg/mL significantly reduced the diversity of the bacterial community, and some bacterial species could be rapidly eliminated. The number of gut bacteria in the rifampicin group and streptomycin sulfate group decreased more rapidly than the others. With the increase of antibiotic concentration, the removal efficiency was improved, whereas toxic effects became more apparent. All antibiotics reduced larval growth and development, and eventually caused high mortality, malformation of the prepupae, and hindered pupation and adult emergence. Among the five antibiotics, tetracycline was the most toxic and streptomycin sulfate was a relatively mild one. Some dominant bacteria were not affected by feeding antibiotics alone. Denaturing gradient gel electrophoresis graph showed that the most abundant and diverse bacteria in P. xylostella larval gut appeared in the cabbage feeding group, and diet change and antibiotics intake influenced gut flora abundance. Species diversity was significantly reduced in the artificial diet and antibiotics treatment groups. After feeding on the artificial diet with rifampicin, streptomycin sulfate and their mixture for 10 days, larval gut bacteria could not be completely removed as detected with the agarose gel electrophoresis method. © 2014 Institute of Zoology, Chinese Academy of Sciences.

Empirically derived dietary patterns and risk of postmenopausal breast cancer in a large prospective cohort study.

PubMed

Velie, Ellen M; Schairer, Catherine; Flood, Andrew; He, Jian-Ping; Khattree, Ravindra; Schatzkin, Arthur

2005-12-01

Inconsistent associations have been reported between diet and breast cancer. We prospectively examined the association between dietary patterns and postmenopausal breast cancer risk in a US-wide cohort study. Data were analyzed from 40 559 women who completed a self-administered 61-item Block food-frequency questionnaire in the Breast Cancer Detection Demonstration Project, 1987-1998; 1868 of those women developed breast cancer. Dietary patterns were defined by using principal components factor analysis. Cox proportional hazard regression was used to assess breast cancer risk. Three major dietary patterns emerged: vegetable-fish/poultry-fruit, beef/pork-starch, and traditional southern. The vegetable-fish/poultry-fruit pattern was associated with higher education than were the other patterns, but was similar in nutrient intake to the traditional southern pattern. After adjustment for confounders, there was no significant association between the vegetable-fish/poultry-fruit and beef/pork-starch patterns and breast cancer. The traditional southern pattern, however, was associated with a nonsignificantly reduced breast cancer risk among all cases (in situ and invasive) that was significant for invasive breast cancer (relative hazard = 0.78; 95% CI = 0.65, 0.95; P for trend = 0.003). This diet was also associated with a reduced risk in women without a family history of breast cancer (P = 0.05), who were underweight or normal weight [body mass index (in kg/m(2)) < 25; P = 0.02], or who had tumors positive for estrogen receptor (P = 0.01) or progesterone receptor (P = 0.003). Foods in the traditional southern pattern associated with reduced breast cancer risk were legumes, low mayonnaise-salad dressing intake, and possibly cabbage. The traditional southern diet or its components are associated with a reduced risk of invasive breast cancer in postmenopausal women.

Shelf life extension of minimally processed ready-to-cook (RTC) cabbage by gamma irradiation.

PubMed

Banerjee, Aparajita; Chatterjee, Suchandra; Variyar, Prasad S; Sharma, Arun

2016-01-01

Gamma irradiation (0.5-2.5 kGy) in combination with low temperature (4-15 °C) storage was attempted to increase shelf life of ready-to-cook shredded cabbage wrapped in cling films. A maximum extension in shelf life of 8 days, while retaining the microbial and sensory quality, was obtained with an irradiation dose of 2 kGy and storage at 10 °C. Gamma irradiation also inhibited browning of shredded cabbage at their cut edges resulting in enhanced visual appeal. An increase in total antioxidant activity was observed with respect to DPPH and hydroxyl radical scavenging ability while the nitric oxide radical scavenging activity and ferric reducing property remained unaffected with irradiation. Total phenolic, flavonoid and vitamin C content remained unchanged due to irradiation. No significant migration of additives from cling films into stimulant water was observed up to a radiation dose of 2 kGy thus demonstrating the feasibility of such films for above applications.

Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbage.

PubMed

Banerjee, Aparajita; Penna, Suprasanna; Variyar, Prasad S

2015-09-15

The effect of allyl isothiocyanate (AITC), in combination with low temperature (10°C) storage on post harvest quality of minimally processed shredded cabbage was investigated. An optimum concentration of 0.05μL/mL AITC was found to be effective in maintaining the microbial and sensory quality of the product for a period of 12days. Inhibition of browning was shown to result from a down-regulation (1.4-fold) of phenylalanine ammonia lyase (PAL) gene expression and a consequent decrease in PAL enzyme activity and o-quinone content. In the untreated control samples, PAL activity increased following up-regulation in PAL gene expression that could be linearly correlated with enhanced o-quinone formation and browning. The efficacy of AITC in extending the shelf life of minimally processed shredded cabbage and its role in down-regulation of PAL gene expression resulting in browning inhibition in the product is reported here for the first time. Copyright © 2015 Elsevier Ltd. All rights reserved.

[Determination of emamectin benzoate residue in vegetables by high performance liquid chromatography with fluorescence detection].

PubMed

Zhang, Yan; Wu, Yinliang; Hu, Jiye; Wang, Hongwei; Pan, Canping; Liu, Fengmao

2008-01-01

A method was developed for the determination of emamectin benzoate residue in cabbage and mushroom using solid-phase extraction (SPE) and high performance liquid chromatography (HPLC) with fluorescence detection. The sample was extracted with ethyl acetate. Further cleanup was performed on a propylsulfonic acid solid phase extraction cartridge, followed by the derivatization with trifluoroacetic anhydride in the presence of N-methylimidazole. The amount of derivatized emamectin benzoate was determined by fluorescence detector after separation by HPLC. The detection limit was 0.10 microg/kg for cabbage and mushroom samples. The recoveries of emamectin benzoate in cabbage and mushroom samples were 78.6%-84.9%. The inter-day relative standard deviation (RSD) and intra-day RSD were 2.7%-6.0% and 3.1%-8.9%, respectively, at the fortified levels of 1.0-20.0 microg/kg. The calibration curve of emamectin benzoate in vegetables at the concentration range of 0.002 mg/L to 0.10 mg/L was linear (r = 0.9999).

Mycotoxin Production in Liquid Culture and on Plants Infected with Alternaria spp. Isolated from Rocket and Cabbage

PubMed Central

Siciliano, Ilenia; Ortu, Giuseppe; Gilardi, Giovanna; Gullino, Maria Lodovica; Garibaldi, Angelo

2015-01-01

Fungi belonging to the genus Alternaria are common pathogens of fruit and vegetables with some species able to produce secondary metabolites dangerous to human health. Twenty-eight Alternaria isolates from rocket and cabbage were investigated for their mycotoxin production. Five different Alternaria toxins were extracted from synthetic liquid media and from plant material (cabbage, cultivated rocket, cauliflower). A modified Czapek-Dox medium was used for the in vitro assay. Under these conditions, more than 80% of the isolates showed the ability to produce at least one mycotoxin, generally with higher levels for tenuazonic acid. However, the same isolates analyzed in vivo seemed to lose their ability to produce tenuazonic acid. For the other mycotoxins; alternariol, alternariol monomethyl ether, altenuene and tentoxin a good correlation between in vitro and in vivo production was observed. In vitro assay is a useful tool to predict the possible mycotoxin contamination under field and greenhouse conditions. PMID:25751147

Mycotoxin production in liquid culture and on plants infected with Alternaria spp. isolated from rocket and cabbage.

PubMed

Siciliano, Ilenia; Ortu, Giuseppe; Gilardi, Giovanna; Gullino, Maria Lodovica; Garibaldi, Angelo

2015-03-05

Fungi belonging to the genus Alternaria are common pathogens of fruit and vegetables with some species able to produce secondary metabolites dangerous to human health. Twenty-eight Alternaria isolates from rocket and cabbage were investigated for their mycotoxin production. Five different Alternaria toxins were extracted from synthetic liquid media and from plant material (cabbage, cultivated rocket, cauliflower). A modified Czapek-Dox medium was used for the in vitro assay. Under these conditions, more than 80% of the isolates showed the ability to produce at least one mycotoxin, generally with higher levels for tenuazonic acid. However, the same isolates analyzed in vivo seemed to lose their ability to produce tenuazonic acid. For the other mycotoxins; alternariol, alternariol monomethyl ether, altenuene and tentoxin a good correlation between in vitro and in vivo production was observed. In vitro assay is a useful tool to predict the possible mycotoxin contamination under field and greenhouse conditions.

Characterization of plant-growth promoting diazotrophic bacteria isolated from field grown Chinese cabbage under different fertilization conditions.

PubMed

Yim, Woo-Jong; Poonguzhali, Selvaraj; Madhaiyan, Munusamy; Palaniappan, Pitchai; Siddikee, M A; Sa, Tongmin

2009-04-01

Diazotrophic bacteria isolated from the rhizosphere of Chinese cabbage were assessed for other plant growth promoting characteristics viz., production of IAA, ethylene, ACC deaminase, phosphate solubilization, and gnotobiotic root elongation. Their effect on inoculation to Chinese cabbage was also observed under growth chamber conditions. A total of 19 strains that showed higher nitrogenase activity identified by 16S rRNA gene sequence analysis were found to be the members of the genera Pseudomonas and Agrobacterium belonging to alpha- and gamma-Proteobacteria groups. These strains were also efficient in producing IAA and ACC deaminase though they produced low levels of ethylene and no phosphate solubilization. In addition, inoculation of selected diazotrophic bacterial strains significantly increased seedling length, dry weight, and total nitrogen when compared to uninoculated control. The colonization of crop plants by diazotrophic bacteria can be affected by many biotic and abiotic factors, and further studies are oriented towards investigating the factors that could influence the establishment of a selected bacterial community.

Structural features and complement-fixing activity of pectin from three Brassica oleracea varieties: white cabbage, kale, and red kale.

PubMed

Samuelsen, Anne Berit; Westereng, Bjørge; Yousif, Osman; Holtekjølen, Ann Katrin; Michaelsen, Terje E; Knutsen, Svein H

2007-02-01

Leaves of different cabbage species are used both as food and as wound healing remedies in traditional medicine. This supposed wound healing activity might be connected to presence of immunomodulating water soluble polysaccharides. To study this, three different cabbage varieties, white cabbage (W), kale (K), and red kale (RK), were pretreated with 80% ethanol and then extracted with water at 50 degrees C and 100 degrees C for isolation of polysaccharide-containing fractions. The fractions were analyzed for monosaccharide composition, glycosidic linkages, Mw distribution, protein content, and phenolic compounds and then tested for complement-fixing activity. All fractions contained pectin type polysaccharides with linkages corresponding to homogalacturonan and hairy regions. Those extracted at 50 degrees C contained higher amounts of neutral side chains and were more active in the complement-fixation test than those extracted at 100 degrees C. The fractions can be ranged by decreasing activity: K-50 > RK-50 > W-50 approximately = K-100 > RK100 approximately = W-100. Studies on structure-activity relationships (SAR) employing multivariate statistical analysis strongly suggest that the magnitude of the measured activity is influenced by the content of certain side chains in the polymers. High activity correlates to large neutral side chains with high amounts of (1-->6)- and (1-->3,6)-linked Gal and low amounts of (1-->4)-linked GalA but not on molecular weight distribution of the polymers.

Food safety assessment of planting patterns of four vegetable-type crops grown in soil contaminated by electronic waste activities.

PubMed

Liu, Ling; Hu, Liangliang; Tang, Jianjun; Li, Yuefang; Zhang, Qian; Chen, Xin

2012-01-01

A field experiment was conducted to assess the effect of crop and planting pattern on levels of cadmium (Cd), lead (Pb), and copper (Cu) in crops grown in soil contaminated by electronic waste. The crops were maize (Zea mays L. var. Shentian-1), tomato (Solanum lycopersicum L. var. Zhongshu-4), cabbage (Brassica oleracea L. var. Jingfeng-1), and pakchoi (Brassica chinensis (L.) Makino. var. Youdonger-Hangzhou). The planting patterns were crop monoculture, crop co-planted with a legume, and crop co-planted with another crop. Metal concentrations in the edible parts of the crops varied with types of metals and crops. Pb concentration was higher in leafy vegetables (cabbage and pakchoi) than in maize or tomato, Cd concentration was higher in tomato and pakchoi than in maize or cabbage, and Cu concentration was higher in maize and pakchoi than in tomato or cabbage. Metal concentrations in the edible part were also influenced by planting pattern. Relative to monoculture, co-planting and especially co-planting with Japanese clover tended to decrease Pb accumulation and increase Cd accumulation. According to the maximum permissible concentration (MPC) standard of the National Standard Agency in China, only maize (under all planting patterns) could be safely consumed. Because co-planting tended to increase Cd accumulation even in maize, however, the results suggest that maize monoculture is the optimal crop and planting pattern for this kind of contaminated soil. Copyright © 2011 Elsevier Ltd. All rights reserved.

Three gastroenteritis outbreaks in South Korea caused by the consumption of kimchi tainted by norovirus GI.4.

PubMed

Park, Ji-Hyuk; Jung, Sunyoung; Shin, Jaeseung; Lee, Jeong Su; Joo, In Sun; Lee, Deog-Yong

2015-03-01

In April 2013, outbreaks of acute gastroenteritis were reported at three schools in Jeonju, South Korea. Epidemiological investigations were performed to characterize the outbreaks and implement appropriate control measures. Retrospective cohort studies were performed at these schools. Stool and environmental samples were collected for bacterial and viral assessment. A food supplier of the schools, food company X, was inspected, and samples of cabbage kimchi and groundwater were tested for norovirus by real-time reverse-transcriptase polymerase chain reaction. The relatedness of the detected norovirus strains was evaluated by phylogenetic analysis. Of the 3347 questionnaires distributed, 631 (attack rate: 18.9%) met the case definition. Among the consumed food items, kimchi products (i.e., cabbage and fresh kimchi) were significantly associated with illness. The kimchi products were supplied by food company X. Among stool samples from 95 students and 34 food handlers at the 3 schools, 39 (41.1%) and 14 (41.2%) samples, respectively, were positive for norovirus. The samples of groundwater and cabbage kimchi at food company X were positive for norovirus. The predominant genotype of norovirus detected in the patient, groundwater, and cabbage kimchi samples, GI.4, shared high nucleotide identity. Kimchi products tainted with norovirus GI.4 from contaminated groundwater were linked to the acute gastroenteritis outbreaks. Therefore, kimchi manufacturers in South Korea should apply chlorine disinfection when using groundwater. Moreover, more stringent sanitation requirements and strict regulations for food companies are recommended.

Cgl2 plays an essential role in cuticular wax biosynthesis in cabbage (Brassica oleracea L. var. capitata).

PubMed

Liu, Dongming; Tang, Jun; Liu, Zezhou; Dong, Xin; Zhuang, Mu; Zhang, Yangyong; Lv, Honghao; Sun, Peitian; Liu, Yumei; Li, Zhansheng; Ye, Zhibiao; Fang, Zhiyuan; Yang, Limei

2017-11-28

The aerial parts of most land plants are covered with cuticular wax which is important for plants to avoid harmful factors. There is still no cloning study about wax synthesis gene of the alcohol-forming pathway in Brassica species. Scanning electron microscopy (SEM) showed that, compared with wild type (WT), wax crystal are severely reduced in both the adaxial and abaxial sides of cabbage (Brassica oleracea L. var. capitata L.) leaves from the LD10GL mutant. Genetic analysis results revealed that the glossy trait of LD10GL is controlled by a single recessive gene, and fine mapping results revealed that the target gene Cgl2 (Cabbage glossy 2) is located within a physical region of 170 kb on chromosome 1. Based on sequence analysis of the genes in the mapped region, the gene designated Bol013612 was speculated to be the candidate gene. Gene Bol013612 is homologous to Arabidopsis CER4, which encodes fatty acyl-coenzyme A reductase. Sequencing identified a single nucleotide substitution at an intron/exon boundary that results in an insertion of six nucleotides in the cDNA of Bol013612 in LD10GL. The phenotypic defect of LD10GL was confirmed by a functional complementation test with Arabidopsis mutant cer4. Our results indicated that wax crystals of cabbage mutant LD10GL are severely reduced and mutation of gene Bol013612 causes a glossy phenotype in the LD10GL mutant.

Fine Mapping and Transcriptome Analysis Reveal Candidate Genes Associated with Hybrid Lethality in Cabbage (Brassica Oleracea).

PubMed

Xiao, Zhiliang; Hu, Yang; Zhang, Xiaoli; Xue, Yuqian; Fang, Zhiyuan; Yang, Limei; Zhang, Yangyong; Liu, Yumei; Li, Zhansheng; Liu, Xing; Liu, Zezhou; Lv, Honghao; Zhuang, Mu

2017-06-05

Hybrid lethality is a deleterious phenotype that is vital to species evolution. We previously reported hybrid lethality in cabbage ( Brassica oleracea ) and performed preliminary mapping of related genes. In the present study, the fine mapping of hybrid lethal genes revealed that BoHL1 was located on chromosome C1 between BoHLTO124 and BoHLTO130, with an interval of 101 kb. BoHL2 was confirmed to be between insertion-deletion (InDels) markers HL234 and HL235 on C4, with a marker interval of 70 kb. Twenty-eight and nine annotated genes were found within the two intervals of BoHL1 and BoHL2 , respectively. We also applied RNA-Seq to analyze hybrid lethality in cabbage. In the region of BoHL1 , seven differentially expressed genes (DEGs) and five resistance (R)-related genes (two in common, i.e., Bo1g153320 and Bo1g153380 ) were found, whereas in the region of BoHL2 , two DEGs and four R-related genes (two in common, i.e., Bo4g173780 and Bo4g173810 ) were found. Along with studies in which R genes were frequently involved in hybrid lethality in other plants, these interesting R-DEGs may be good candidates associated with hybrid lethality. We also used SNP/InDel analyses and quantitative real-time PCR to confirm the results. This work provides new insight into the mechanisms of hybrid lethality in cabbage.

Biosorption of Cu(II) ions by cellulose of cabbage waste as biosorbent from agricultural waste

NASA Astrophysics Data System (ADS)

Heraldy, Eddy; Wireni, Lestari, Witri Wahyu

2016-02-01

Biosorption on lignocellulosic wastes has been identified as an appropriate alternative technology to remove heavy metal ions from wastewater. The purpose of this research was to study the ability of cabbage waste biosorbent prepared from agricultural waste on biosorption of Cu(II). Cabbage waste biosorbent was activated with sodium hydroxide at concentration 0.1 M. The biosorption optimum conditions were studied with initial pH (2-8), biosorbent dosage (0.2-1) g/L, contact time (15-90) minutes, and metal ion concentrations (10-100) mg/L by batch method. Experimental data were analyzed in terms of two kinetic models such as pseudo-first-order and pseudo-second-order models. Langmuir and Freundlich isotherm models were applied to describe the biosorption process. The results showed that cabbage biosorbent activated by 0.1 M sodium hydroxide enhanced the biosorption capacity from 9,801 mg/g to 12,26 mg/g. The FTIR spectra have shown a typical absorption of cellulose and typical absorption of lignin decrease after activation process. The kinetic biosorption was determined to be appropriate to the pseudo-second order model with constant rate of 0,091 g/mg.min, and the biosorption equilibrium was described well by the Langmuir isotherm model with maximum biosorption capacity of 37.04 mg/g for Cu(II) at pH 5, biosorption proses was spontaneous in nature with biosorption energy 25.86 kJ/mol at 302 K.

Implementing reduced-risk integrated pest management in fresh-market cabbage: influence of sampling parameters, and validation of binomial sequential sampling plans for the cabbage looper (Lepidoptera Noctuidae).

PubMed

Burkness, Eric C; Hutchison, W D

2009-10-01

Populations of cabbage looper, Trichoplusiani (Lepidoptera: Noctuidae), were sampled in experimental plots and commercial fields of cabbage (Brasicca spp.) in Minnesota during 1998-1999 as part of a larger effort to implement an integrated pest management program. Using a resampling approach and the Wald's sequential probability ratio test, sampling plans with different sampling parameters were evaluated using independent presence/absence and enumerative data. Evaluations and comparisons of the different sampling plans were made based on the operating characteristic and average sample number functions generated for each plan and through the use of a decision probability matrix. Values for upper and lower decision boundaries, sequential error rates (alpha, beta), and tally threshold were modified to determine parameter influence on the operating characteristic and average sample number functions. The following parameters resulted in the most desirable operating characteristic and average sample number functions; action threshold of 0.1 proportion of plants infested, tally threshold of 1, alpha = beta = 0.1, upper boundary of 0.15, lower boundary of 0.05, and resampling with replacement. We found that sampling parameters can be modified and evaluated using resampling software to achieve desirable operating characteristic and average sample number functions. Moreover, management of T. ni by using binomial sequential sampling should provide a good balance between cost and reliability by minimizing sample size and maintaining a high level of correct decisions (>95%) to treat or not treat.

The prescriptions from Shenghui soup enhanced neurite growth and GAP-43 expression level in PC12 cells.

PubMed

Zhang, Qi; Zhang, Zi-Jian; Wang, Xing-Hua; Ma, Jie; Song, Yue-Han; Liang, Mi; Lin, Sen-Xiang; Zhao, Jie; Zhang, Ao-Zhe; Li, Feng; Hua, Qian

2016-09-20

Shenghui soup is a traditional Chinese herbal medicine used in clinic for the treatment of forgetfulness. In order to understanding the prescription principle, the effects of "tonifying qi and strengthening spleen" group (TQSS) including Poria cocos (Schw.) Wolf. and Panax ginseng C.A.Mey and "eliminating phlegm and strengthening intelligence" group (EPSI) composed of Polygala tenuifolia Willd., Acorus calamus L. and Sinapis alba L from the herb complex on neurite growth in PC12 cells, two disassembled prescriptions derived from Shenghui soup and their molecular mechanisms were investigated. Firstly, CCK-8 kit was used to detect the impact of the two prescriptions on PC12 cell viability; and Flow cytometry was performed to measure the cell apoptosis when PC12 cells were treated with these drugs. Secondly, the effect of the two prescriptions on the differentiation of PC12 cells was observed. Finally, the mRNA and protein expression levels of GAP-43 were analyzed by RT-PCR and western blot, respectively. "Tonifying qi and strengthening spleen" prescription decreased cell viability in a dose-dependent manner, but had no significant effect on cell apoptosis. Meanwhile, it could improve neurite growth and elevate the mRNA and protein expression level of GAP-43. "Eliminating phlegm and strengthening intelligence" prescription also exerted the similar effects on cell viability and apoptosis. Furthermore, it could also enhance cell neurite growth, with a higher expression level of GAP-43 mRNA and protein. "Tonifying qi and strengthening spleen" and "eliminating phlegm and strengthening intelligence" prescriptions from Shenghui soup have a positive effect on neurite growth. Their effects are related to the up-regulating expression of GAP-43.

Late-onset anaphylaxis due to poly (γ-glutamic acid) in the soup of commercial cold Chinese noodles in a patient with allergy to fermented soybeans (natto).

PubMed

Inomata, Naoko; Chin, Keishi; Nagashima, Mayumi; Ikezawa, Zenro

2011-09-01

Fermented soybeans (natto) have been reported to induce IgE-mediated, late-onset anaphylaxis without early-phase responses. However, the relevant allergens of natto allergy have never been identified. A 38-year-old man developed an anaphylactic reaction accompanied by flashing, generalized urticaria, conjunctival redness, and dyspnea 3 hours after ingestion of commercial cold Chinese noodles. He had avoided natto for the past year due to developing several anaphylactic reactions half a day after natto ingestion. The results of skin prick tests (SPTs) were strongly positive for natto and the soup of cold Chinese noodles. Furthermore, SPTs showed positive for poly (γ-glutamic acid) (PGA), which is a major constituent of natto mucilage, alone among all the ingredients of the cold Chinese noodle soup. Therefore, he was diagnosed with late-onset anaphylaxis to PGA contained in natto and the cold Chinese noodle soup. These results indicated that in the present case, the relevant allergen of late-onset anaphylaxis may have been PGA in all episodes and that the patient had been sensitized by PGA through natto ingestion. PGA is produced by Bacillus subtilis during fermentation and is a high-molecular, biodegradable polymer. The late onset is therefore, hypothesized to be due to a delayed absorption of PGA, as PGA biodegrades to peptides sufficiently small to be absorbed in the bowel. PGA has recently been applied to a wide range of fields such as foods, cosmetics, and medicine. Therefore, patients with late-onset anaphylaxis to PGA of natto should avoid not only natto but also other materials containing PGA.

Effects of eating rate on satiety: A role for episodic memory?

PubMed Central

Ferriday, Danielle; Bosworth, Matthew L.; Lai, Samantha; Godinot, Nicolas; Martin, Nathalie; Martin, Ashley A.; Rogers, Peter J.; Brunstrom, Jeffrey M.

2015-01-01

Eating slowly is associated with a lower body mass index. However, the underlying mechanism is poorly understood. Here, our objective was to determine whether eating a meal at a slow rate improves episodic memory for the meal and promotes satiety. Participants (N = 40) consumed a 400 ml portion of tomato soup at either a fast (1.97 ml/s) or a slow (0.50 ml/s) rate. Appetite ratings were elicited at baseline and at the end of the meal (satiation). Satiety was assessed using; i) an ad libitum biscuit ‘taste test’ (3 h after the meal) and ii) appetite ratings (collected 2 h after the meal and after the ad libitum snack). Finally, to evaluate episodic memory for the meal, participants self-served the volume of soup that they believed they had consumed earlier (portion size memory) and completed a rating of memory ‘vividness’. Participants who consumed the soup slowly reported a greater increase in fullness, both at the end of the meal and during the inter-meal interval. However, we found little effect of eating rate on subsequent ad libitum snack intake. Importantly, after 3 h, participants who ate the soup slowly remembered eating a larger portion. These findings show that eating slowly promotes self-reported satiation and satiety. For the first time, they also suggest that eating rate influences portion size memory. However, eating slowly did not affect ratings of memory vividness and we found little evidence for a relationship between episodic memory and satiety. Therefore, we are unable to conclude that episodic memory mediates effects of eating rate on satiety. PMID:26143189

A cross-cultural study of acceptability and food pairing for hot sauces.

PubMed

Kim, Hyun-Jee; Chung, Seo-Jin; Kim, Kwang-Ok; Nielsen, Belinda; Ishii, Rie; O'Mahony, Michael

2018-04-01

This study was conducted to understand the acceptance levels of hot sauces among consumers from different culinary cultures. Two newly developed hot sauces [fermented red chili pepper with soybean-paste-based sauce(GS) and fermented red chili-pepper-based sauce(KS)] were compared with Tabasco sauce(TB) and Sriracha sauce(SR). Two separate cross-cultural home-use tests(HUTs) were conducted: pizza and cream soup were provided as food items in HUT 1, whereas grilled chicken wings and rice noodle soup were provided in HUT 2. Consumers residing in Denmark, South Korea, and US participated in each HUT (n≅100 per country). Acceptance levels and the reasons for (dis)liking particular hot sauces applied to food systems were assessed. The food items that paired well with different hot sauces when the sauces were applied freely to regular meals were also analyzed among the US and Korean subjects. When the hot-sauce samples were applied to pizza and cream soup, the preferred order of the samples exhibited a cross-cultural agreement (GS = KS > TB). In the case of grilled chicken and rice noodle soup, the acceptance rating was similar for the three types of hot sauces among Koreans, whereas the acceptance was higher for SR among the US subjects for both foodstuffs, while Danish subjects preferred GS and KS over SR. The US subjects did not like hot-sauce samples with sweet and weak spiciness, whereas the Korean and Danish subjects disliked the hot-sauce sample when it was too spicy and not sufficiently sweet. These findings indicate that the matching of particular sauces with specific food items is culture-dependent, and this needs to be considered when trying to export food products such as hot sauce to other countries. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effects of eating rate on satiety: A role for episodic memory?

PubMed

Ferriday, Danielle; Bosworth, Matthew L; Lai, Samantha; Godinot, Nicolas; Martin, Nathalie; Martin, Ashley A; Rogers, Peter J; Brunstrom, Jeffrey M

2015-12-01

Eating slowly is associated with a lower body mass index. However, the underlying mechanism is poorly understood. Here, our objective was to determine whether eating a meal at a slow rate improves episodic memory for the meal and promotes satiety. Participants (N=40) consumed a 400ml portion of tomato soup at either a fast (1.97ml/s) or a slow (0.50ml/s) rate. Appetite ratings were elicited at baseline and at the end of the meal (satiation). Satiety was assessed using; i) an ad libitum biscuit 'taste test' (3h after the meal) and ii) appetite ratings (collected 2h after the meal and after the ad libitum snack). Finally, to evaluate episodic memory for the meal, participants self-served the volume of soup that they believed they had consumed earlier (portion size memory) and completed a rating of memory 'vividness'. Participants who consumed the soup slowly reported a greater increase in fullness, both at the end of the meal and during the inter-meal interval. However, we found little effect of eating rate on subsequent ad libitum snack intake. Importantly, after 3h, participants who ate the soup slowly remembered eating a larger portion. These findings show that eating slowly promotes self-reported satiation and satiety. For the first time, they also suggest that eating rate influences portion size memory. However, eating slowly did not affect ratings of memory vividness and we found little evidence for a relationship between episodic memory and satiety. Therefore, we are unable to conclude that episodic memory mediates effects of eating rate on satiety. Copyright © 2015. Published by Elsevier Inc.

Consumption of soy foods and the risk of breast cancer: findings from the Japan Collaborative Cohort (JACC) Study.

PubMed

Nishio, Kazuko; Niwa, Yoshimitsu; Toyoshima, Hideaki; Tamakoshi, Koji; Kondo, Takaaki; Yatsuya, Hiroshi; Yamamoto, Akio; Suzuki, Sadao; Tokudome, Shinkan; Lin, Yingsong; Wakai, Kenji; Hamajima, Nobuyuki; Tamakoshi, Akiko

2007-10-01

The association between a lower incidence of breast cancer within the Asian population and the consumption of a diet high in soy has recently been the subject of much attention. To examine whether soy foods really have protective effects against breast cancer and how their influence on breast cancer is modified according to menopausal status, we conducted a population-based, prospective cohort study in Japan. We analyzed the data from the Japan Collaborative Cohort (JACC) Study. From 1988 to 1990, 30,454 women aged 40-79 years, completed a questionnaire on diet and other lifestyle features. Hazard ratios (HRs) were computed to examine the association between soy intake and the risk of breast cancer. During the mean follow-up of 7.6 years, 145 cases of breast cancer were documented. We found no significant association between the risk of breast cancer and consumption of tofu, boiled beans, and miso soup; the multivariate HRs (95% CI) in the highest category of consumption were 1.14 (0.74-1.77), 0.77 (0.47-1.27) and 1.01 (0.65-1.56), respectively. Only among postmenopausal women, we found no significant associations between soy foods and the risk of breast cancer. This prospective study suggests that consumption of soy food has no protective effects against breast cancer. Further large-scale investigations eliciting genetic factors may clarify different roles of various soybean-ingredient foods on the risk of breast cancer.

[The extracellular proteases of the phytopathogenic bacterium Xanthomonas campestris].

PubMed

Kalashnikova, E E; Chernyshova, M P; Ignatov, V V

2003-01-01

The culture liquids of three Xanthomonas campestris pv. campestris strains were found to possess proteolytic activity. The culture liquid of strain B-611 with the highest proteolytic activity was fractionated by salting-out with ammonium sulfate, gel filtration, and ion-exchange chromatography. The electrophoretic analysis of active fractions showed the presence of two proteases in the culture liquid of strain B-611, the major of which being serine protease. The treatment of cabbage seedlings with the proteases augmented the activity of peroxidase in the cabbage roots by 28%.

Correlation between Intake of Dietary Fiber and Adherence to the Korean National Dietary Guidelines in Adolescents from Jeonju.

PubMed

Park, Sunmi; Na, Woori; Kim, Misung; Kim, Eunsoo; Sohn, Cheongmin

2012-12-01

This study surveyed dietary intake and adherence to the Korean national dietary guidelines in Korean adolescents. To elucidate basic data for use in nutrition education, which aims to improve adolescent compliance with the national dietary guidelines and to increase the intake of dietary fiber, we evaluated the sources of fiber in adolescent diets. This study included 182 male and 212 female students from 2 middle schools in the Jeonju province. From November 15~20, 2011, we surveyed the students for general characteristics, adherence to the Korean national dietary guidelines, and dietary intake. Dietary fiber intake was 16.57 ± 6.95 g/day for male students and 16.14 ± 7.11 g/day for female students. The food groups that contributed most to dietary fiber intake were (in descending order) cereals, vegetables, seasoning, and fruits. The fiber-containing food items consumed most were cabbage- kimchi, cooked rice, instant noodles, and cabbage. Based on adherence to the Korean national dietary guidelines, the vegetable-based intake of dietary fiber in groups 1 (score 15~45), 2 (score 46~52), and 3 (score 53~75) were 4.41 ± 2.595 g/day, 4.12 ± 2.692 g/day, and 5.49 ± 3.157 g/day, respectively (p<0.001). In addition, the total intake of dietary fiber varied significantly among the three groups (p<0.001) as follows: Group 1, 14.99 ± 6.374 g/day; Group 2, 15.32 ± 6.772 g/day; and Group 3, 18.79 ± 7.361 g/day. In this study, we discovered that adherence to the Korean national dietary guidelines correlates with improved intake of dietary fiber. Therefore, marketing and educational development is needed to promote adherence to the Korean national dietary guidelines. In addition, nutritional education is needed to improve dietary fiber consumption through the intake of vegetables and fruits other than kimchi.

Correlation between Intake of Dietary Fiber and Adherence to the Korean National Dietary Guidelines in Adolescents from Jeonju

PubMed Central

Park, Sunmi; Na, Woori; Kim, Misung; Kim, Eunsoo; Sohn, Cheongmin

2012-01-01

This study surveyed dietary intake and adherence to the Korean national dietary guidelines in Korean adolescents. To elucidate basic data for use in nutrition education, which aims to improve adolescent compliance with the national dietary guidelines and to increase the intake of dietary fiber, we evaluated the sources of fiber in adolescent diets. This study included 182 male and 212 female students from 2 middle schools in the Jeonju province. From November 15~20, 2011, we surveyed the students for general characteristics, adherence to the Korean national dietary guidelines, and dietary intake. Dietary fiber intake was 16.57 ± 6.95 g/day for male students and 16.14 ± 7.11 g/day for female students. The food groups that contributed most to dietary fiber intake were (in descending order) cereals, vegetables, seasoning, and fruits. The fiber-containing food items consumed most were cabbage- kimchi, cooked rice, instant noodles, and cabbage. Based on adherence to the Korean national dietary guidelines, the vegetable-based intake of dietary fiber in groups 1 (score 15~45), 2 (score 46~52), and 3 (score 53~75) were 4.41 ± 2.595 g/day, 4.12 ± 2.692 g/day, and 5.49 ± 3.157 g/day, respectively (p<0.001). In addition, the total intake of dietary fiber varied significantly among the three groups (p<0.001) as follows: Group 1, 14.99 ± 6.374 g/day; Group 2, 15.32 ± 6.772 g/day; and Group 3, 18.79 ± 7.361 g/day. In this study, we discovered that adherence to the Korean national dietary guidelines correlates with improved intake of dietary fiber. Therefore, marketing and educational development is needed to promote adherence to the Korean national dietary guidelines. In addition, nutritional education is needed to improve dietary fiber consumption through the intake of vegetables and fruits other than kimchi. PMID:24471093

NITRATE IN LEAFY GREEN VEGETABLES AND ESTIMATED INTAKE.

PubMed

Brkić, Danijel; Bošnir, Jasna; Bevardi, Martina; Bošković, Andrea Gross; Miloš, Sanja; Lasić, Dario; Krivohlavek, Adela; Racz, Aleksandar; Ćuić, Ana Mojsović; Trstenjak, Natalija Uršulin

2017-01-01

Vegetarian diets are rich in vegetables. Green leafy vegetables are foods that contain considerable amounts of nitrate, which can have both positive and negative effects on the human body. Their potential carcinogenicity and toxicity have been proven, particularly after the reduction of nitrate to nitrite itself or just serving as a reactant with amines and/or amides in the formation of N-nitroso compounds -N-nitrosamines and other nitrogen compounds which may have high levels of nitrate. The aim of this study was to determine whether there is a significant difference, considering the location and seasonal sampling period, in the level of nitrate in certain types of green vegetables, all in order to be able to assess their intake, and possible impact on human health, especially knowing that exposure to nitrate can be potentially higher for vegetarian population group. For this purpose, the sampling of 200 different leafy green vegetables was conducted, all of which could be found in free sale in the Republic of Croatia. The sampling was conducted during two seasonal periods - the spring and autumn period. In the springtime, lettuce (sem), spinach (pinacho), kale (kale), chard (mangel) and cabbage (brassica) were sampled, and in autumn lettuce, spinach, kale, chard and arugula. Samples were analyzed using high performance liquid chromatography (HPLC) with UV detection. The results from the spring sampling phase were in the range of 603 mg/kg for cabbage - 972 mg/kg for chard, and for autumn phase of 1.024 mg/kg for chard to 4.354 mg/kg for the arugula. The results showed that there were significant differences (p <0.05) for most of the samples analyzed, considering the sampling locations and time period. The results indicate that the analyzed vegetables contain significant amounts of nitrate in their composition, which represents relatively significant, but still acceptable intake into the human body.

Fruit and vegetable intake and risk of incident of type 2 diabetes: results from the consortium on health and ageing network of cohorts in Europe and the United States (CHANCES).

PubMed

Mamluk, L; O'Doherty, M G; Orfanos, P; Saitakis, G; Woodside, J V; Liao, L M; Sinha, R; Boffetta, P; Trichopoulou, A; Kee, F

2017-01-01

There is limited information to support definitive recommendations concerning the role of diet in the development of type 2 Diabetes mellitus (T2DM). The results of the latest meta-analyses suggest that an increased consumption of green leafy vegetables may reduce the incidence of diabetes, with either no association or weak associations demonstrated for total fruit and vegetable intake. Few studies have, however, focused on older subjects. The relationship between T2DM and fruit and vegetable intake was investigated using data from the NIH-AARP study and the EPIC Elderly study. All participants below the age of 50 and/or with a history of cancer, diabetes or coronary heart disease were excluded from the analysis. Multivariate logistic regression analysis was used to calculate the odds ratio of T2DM comparing the highest with the lowest estimated portions of fruit, vegetable, green leafy vegetables and cabbage intake. Comparing people with the highest and lowest estimated portions of fruit, vegetable or green leafy vegetable intake indicated no association with the risk of T2DM. However, although the pooled OR across all studies showed no effect overall, there was significant heterogeneity across cohorts and independent results from the NIH-AARP study showed that fruit and green leafy vegetable intake was associated with a reduced risk of T2DM OR 0.95 (95% CI 0.91,0.99) and OR 0.87 (95% CI 0.87,0.90) respectively. Fruit and vegetable intake was not shown to be related to incident T2DM in older subjects. Summary analysis also found no associations between green leafy vegetable and cabbage intake and the onset of T2DM. Future dietary pattern studies may shed light on the origin of the heterogeneity across populations.

Fruit and vegetable intake and risk of incident of type 2 diabetes: results from the consortium on health and ageing network of cohorts in Europe and the United States (CHANCES)

PubMed Central

Mamluk, Loubaba; O’Doherty, Mark G; Orfanos, Philippos; Saitakis, Georgios; Woodside, Jayne V; Liao, Linda M; Sinha, Rashmi; Boffetta, Paolo; Trichopoulou, Antonia; Kee, Frank

2017-01-01

Background There is limited information to support definitive recommendations concerning the role of diet in the development of type II Diabetes mellitus (T2DM). The results of the latest meta-analyses suggest that an increased consumption of green leafy vegetables may reduce the incidence of diabetes, with either no association or weak associations demonstrated for total fruit and vegetable intake. Few studies have, however, focused on older subjects. Methods The relationship between T2DM and fruit and vegetable intake was investigated using data from the NIH-AARP study and the EPIC elderly study. All participants below the age of 50 and/or with a history of cancer, diabetes or coronary heart disease were excluded from the analysis. Multivariate logistic regression analysis was used to calculate the odds ratio of T2DM comparing the highest with the lowest estimated portions of fruit, vegetable, green leafy vegetables and cabbage intake. Results Comparing people with the highest and the lowest estimated portions of fruit, vegetable or green leafy vegetable intake indicated no association with the risk of T2DM. However, although the pooled OR across all studies showed no effect overall, there was significant heterogeneity across cohorts and independent results from the NIH-AARP study showed that fruit and green leafy vegetable intake was associated with a reduced risk of T2DM OR 0.95 (95% CI 0.91,0.99) and OR 0.87 (95% CI 0.87,0.90) respectively. Conclusion Fruit and vegetable intake was not shown to be related to incident T2DM in older subjects. Summary analysis also found no associations between green leafy vegetable and cabbage intake and the onset of T2DM. Future dietary pattern studies may shed light on the origin of the heterogeneity across populations. PMID:27530474

NITRATE IN LEAFY GREEN VEGETABLES AND ESTIMATED INTAKE

PubMed Central

Brkić, Danijel; Bošnir, Jasna; Bevardi, Martina; Bošković, Andrea Gross; Miloš, Sanja; Lasić, Dario; Krivohlavek, Adela; Racz, Aleksandar; Ćuić, Ana Mojsović; Trstenjak, Natalija Uršulin

2017-01-01

Background: Vegetarian diets are rich in vegetables. Green leafy vegetables are foods that contain considerable amounts of nitrate, which can have both positive and negative effects on the human body. Their potential carcinogenicity and toxicity have been proven, particularly after the reduction of nitrate to nitrite itself or just serving as a reactant with amines and/or amides in the formation of N-nitroso compounds -N-nitrosamines and other nitrogen compounds which may have high levels of nitrate. The aim of this study was to determine whether there is a significant difference, considering the location and seasonal sampling period, in the level of nitrate in certain types of green vegetables, all in order to be able to assess their intake, and possible impact on human health, especially knowing that exposure to nitrate can be potentially higher for vegetarian population group. Materials and Methods: For this purpose, the sampling of 200 different leafy green vegetables was conducted, all of which could be found in free sale in the Republic of Croatia. The sampling was conducted during two seasonal periods - the spring and autumn period. In the springtime, lettuce (sem), spinach (pinacho), kale (kale), chard (mangel) and cabbage (brassica) were sampled, and in autumn lettuce, spinach, kale, chard and arugula. Samples were analyzed using high performance liquid chromatography (HPLC) with UV detection. Results: The results from the spring sampling phase were in the range of 603 mg/kg for cabbage - 972 mg/kg for chard, and for autumn phase of 1.024 mg/kg for chard to 4.354 mg/kg for the arugula. The results showed that there were significant differences (p <0.05) for most of the samples analyzed, considering the sampling locations and time period. Conclusion: The results indicate that the analyzed vegetables contain significant amounts of nitrate in their composition, which represents relatively significant, but still acceptable intake into the human body. PMID:28480414

[Application of surface-enhanced Raman spectra to the analysis of Chinese Ephedra soup medicines].

PubMed

Zhang, J; Wang, Y

1998-06-01

A new method was developed to analyse the spectra of ephedrine in Chinese ephedra soup medicines, using surface-enhanced technique to combine thin layer chromatographic (TLC) technique with surface-enhanced Raman spectroscopy (SERS). The study indicates that the main vibrant characteristic spec tral band of the ephedrine molecules can be obtained by TLC in the samples of about 8 microg, and expounds char acteristics of the sample molecules and the silica gel. Therefore, it is clarified that the main chemical composi tion of Chinese medicines can be carried as finger-print type appraisal by combining TLC and SERS.

Large-scale horizontal flows from SOUP observations of solar granulation

NASA Technical Reports Server (NTRS)

November, L. J.; Simon, G. W.; Tarbell, T. D.; Title, A. M.; Ferguson, S. H.

1987-01-01

Using high resolution time sequence photographs of solar granulation from the SOUP experiment on Spacelab 2, large scale horizontal flows were observed in the solar surface. The measurement method is based upon a local spatial cross correlation analysis. The horizontal motions have amplitudes in the range 300 to 1000 m/s. Radial outflow of granulation from a sunspot penumbra into surrounding photosphere is a striking new discovery. Both the supergranulation pattern and cellular structures having the scale of mesogranulation are seen. The vertical flows that are inferred by continuity of mass from these observed horizontal flows have larger upflow amplitudes in cell centers than downflow amplitudes at cell boundaries.

Evolution of specific 3'-5'-linkages in RNA in pre-biotic soup: a new hypothesis.

PubMed

Kumar, Vaijayanti A

2016-11-02

This article reviews the different possibilities towards progression of the formation of DNA/RNA in the chemical world, before life, in enzyme-free conditions. The advent of deoxyribo- and ribopentose-sugars, nucleosides, nucleotides and oligonucleotides in the prebiotic soup is briefly discussed. Further, the formation of early single stranded oligomers, base-pairing possibilities and information transfer based on the stability parameters of the derived duplexes is reviewed. Each theory has its own merits and demerits which we have elaborated upon. Lastly, using clues from this literature, a possible explanation for the specific 3'-5'-linkages in RNA is proposed.

Simple Recipes for Prebiotic Soup: A High School or Undergraduate Chemistry Laboratory

NASA Astrophysics Data System (ADS)

Martinez-Meeler, Marisol; Aljinovic, Nika; Swain, Dorothy

2003-06-01

A lab activity demonstrating Stanley Miller‘s prebiotic soup experiments is described. This lab activity, which uses only simple, readily available materials and equipment, would be suitable for use in a high school or introductory college chemistry class. The activity starts by asking students to consider some of the debated issues surrounding research into the chemical origins of life on Earth. It continues by having the students set up a simple apparatus that sends an electrical spark through a mixture of methane, ammonia, and water. The experiment concludes (the following week) by having students analyze their reaction products and design their own variation on the experiment.

The Spectrum Orbit Utilization Program (SOUP) used for DBS plan analysis at RARC '83

NASA Technical Reports Server (NTRS)

Davidson, J.; Ottey, H. R.; Sawitz, P.; Zusman, F. S.

1985-01-01

This paper describes the history, functions, and usage of the program that was used to analyze the plans for direct broadcast satellite service developed in the course of the 1983 Regional Administrative Radio Conference for ITU Region 2. Given the requirements for direct broadcast service by the administrations, the conference delegates (1) developed the appropriate technical parameters; (2) made tentative assignments to the orbit locations, frequencies, and polarizations of space stations, (3) calculated the interferences and margins of such assignments through the use of the Spectrum Orbit Utilization Program (SOUP); and (4) iterated this procedure until an acceptable plan was found.

The role of medium radiation dose on microbiological safety and shelf-life of some traditional soups

NASA Astrophysics Data System (ADS)

Irawati, Z.; Natalia, L.; Nurcahya, C. M.; Anas, F.

2007-11-01

Irradiation at medium doses in combination with cryogenic condition along the process to ensure the safety, quality and to extend the shelf-life of prepared meals have been investigated. Semi-concentrated black, ox-tail, chicken vegetable and chicken sweet corn soups were individually packed in a dry laminate pouch of PET 12 μ/LDPE adh.2 μ/Al-foil 7 μ/LDPE adh/LLDPE (C 4) 50 μ under vacuum followed by freezing for 24 h at -18 °C prior to irradiation with doses of 1, 3, 5 and 7 kGy at cryogenic condition (-79 °C), respectively. Both the non-irradiated and irradiated prepared meals were then stored in refrigerator at 5±2 °C. Non-irradiated and the irradiated samples at 1 kGy were mostly damaged after a week of storage. Gamma irradiation at doses of 5-7 kGy for the soups could reduce microbial load by about 2-3 log cycles, respectively, without affecting the physical-chemical parameters and palatability within 2-3 months while the unirradiated samples could only withstand for 1 month storage time.

Promising new technology for managing diamondback moth (Lepidoptera: Plutellidae) in cabbage with pheromone.

PubMed

Mitchell, Everett R

2002-05-01

Experiments were conducted in plantings of cabbage in spring 1999 and 2000 to evaluate a novel, new matrix system for delivering sex pheromone to suppress sexual communication by diamondback moth, Plutella xylostella (L.). The liquid, viscous, slow-release formulation contained a combination of diamondback moth pheromone, a blend of Z-11-hexadecenyl acetate, 27%:Z-11-hexadecen-1-ol, 1%:Z-11-tetradecen-1-ol, 9%:Z-11-hexadecenal, 63%, and the insecticide permethrin (0.16% and 6% w/w of total formulated material, respectively). Field trapping experiments showed that the lure-toxicant combination was highly attractive to male moths for at least four weeks using as little as a 0.05 g droplet of formulated material per trap; and the permethrin insecticide had no apparent influence on response of moths to lure baited traps. Small field plots of cabbage were treated with the lure-toxicant-matrix combination using droplets of 0.44 and 0.05 g each applied to cabbage in a grid pattern at densities ranging from 990 to 4396 droplets/ha to evaluate the potential for disrupting sexual communication of diamondback moth. There was no significant difference in the level of suppression of sexual communication of diamondback moth, as measured by captures of males in pheromone-baited traps located in the treated plots, versus moths captured in untreated control plots, among the treatments regardless of droplet size (0.05 or 0.44 g) or number of droplets applied per ha. Plots treated with the smallest droplet size (0.05 g) and with the fewest number of droplets per ha (990) suppressed captures of male diamondback moths > 90% for up to 3 weeks post treatment. Although laboratory assays showed that the lure-toxicant combination was 100% effective at killing the diamondback moth, the mode of action in the field trials was not determined. The results indicate that the liquid, viscous, slow release formulation containing diamondback moth pheromone could be used to effectively suppress sexual communication of this pest in cabbage and other crucifers, although as many as three applications probably would be required for suppression over an entire growing season.

Target-site resistance to pyrethroid insecticides in German populations of the cabbage stem flea beetle, Psylliodes chrysocephala L. (Coleoptera: Chrysomelidae).

PubMed

Zimmer, Christoph T; Müller, Andreas; Heimbach, Udo; Nauen, Ralf

2014-01-01

Cabbage stem flea beetle, Psylliodes chrysocephala L. (Coleoptera: Chrysomelidae) is a major pest of winter oilseed rape in several European countries particularly attacking young emerging plants in autumn. Over the last several decades, pyrethroid insecticides have been foliarly applied to control flea beetle outbreaks. Recent control failures in northern Germany suggested pyrethroid resistance development in cabbage stem flea beetles, which were confirmed by resistance monitoring bioassays using lambda-cyhalothrin in an adult vial test. The purpose of this study was to investigate the presence of polymorphisms in the para-type voltage-gated sodium channel gene of P. chrysocephala known to be involved in knock-down resistance (kdr). By using a degenerate primer approach we PCR amplified part of the para-type sodium channel gene and identified in resistant flea beetles a single nucleotide polymorphism resulting in an L1014F (kdr) mutation within domain IIS6 of the channel protein, known as one of the chief pyrethroid target-site resistance mechanisms in several other pest insects. Twenty populations including four archived museum samples collected between 1945 and 1958 were analyzed using a newly developed pyrosequencing diagnostic assay. The assay revealed a kdr allele frequency of 90-100% in those flea beetle populations expressing high-level cross-resistance in discriminating dose bioassays against different pyrethroids such as lambda-cyhalothrin, tau-fluvalinate, etofenprox and bifenthrin. The presence of target-site resistance to pyrethroids in cabbage stem flea beetle is extremely worrying considering the lack of effective alternative modes of action to control this pest in Germany and other European countries, and is likely to result in major control problems once it expands to other geographies. The striking fact that cabbage stem flea beetle is next to pollen beetle, Meligethes aeneus the second coleopteran pest in European winter oilseed rape resisting pyrethroid treatments by expressing a target-site mutation, underpins the importance of diversity in available chemistry for resistance management tactics based on mode of action rotation in order to guarantee sustainable winter oilseed rape cultivation in Europe. Copyright © 2013 Elsevier Inc. All rights reserved.

Thallium in flowering cabbage and lettuce: Potential health risks for local residents of the Pearl River Delta, South China.

PubMed

Yu, Huan-Yun; Chang, Chunying; Li, Fangbai; Wang, Qi; Chen, Manjia; Zhang, Jie

2018-06-08

Thallium (Tl), a rare metal, is universally present in the environment with high toxicity and accumulation. Thallium's behavior and fate require further study, especially in the Pearl River Delta (PRD), where severe Tl pollution incidents have occurred. One hundred two pairs of soil and flowering cabbage samples and 91 pairs of soil and lettuce samples were collected from typical farmland protection areas and vegetable bases across the PRD, South China. The contamination levels and spatial distributions of soil and vegetable (flowering cabbages and lettuces) Tl across the PRD were investigated. The relative contributions of soil properties to the bioavailability of Tl in vegetables were evaluated using random forest. Random forest is an accurate learning algorithm and is superior to conventional and correlation-based regression analyses. In addition, the health risks posed by Tl exposure via vegetable intake for residents of the PRD were assessed. The results indicated that rapidly available potassium (K) and total K in soil were the most important factors affecting Tl bioavailability, and the competitive effect of rapidly available K on vegetable Tl uptake was confirmed in this field study. Soil weathering also contributed substantially to Tl accumulation in the vegetables. In contrast, organic matter might not be a major factor affecting the mobility of Tl in most of the lettuce soils. Fe and manganese (Mn) oxides also contributed little to the bioavailability of Tl. A risk assessment suggested that the health risks for Tl exposure through flowering cabbage or lettuce intake were minimal. Copyright © 2018 Elsevier Ltd. All rights reserved.

Application of drum compost and vermicompost to improve soil health, growth, and yield parameters for tomato and cabbage plants.

PubMed

Goswami, Linee; Nath, Anil; Sutradhar, Sweety; Bhattacharya, Satya Sundar; Kalamdhad, Ajay; Vellingiri, Kowsalya; Kim, Ki-Hyun

2017-09-15

Utilization of different types of solid wastes through composting is important for environmental sustainability and restoring soil quality. Although drum composting is an efficient technology, the possibility of heavy metal contamination restricts its large-scale use. In this research, a field experiment was conducted to evaluate the impact of water hyacinth drum compost (DC) and traditional vermicompost (VC) on soil quality and crop growth in an agro-ecosystem cultivated intensively with tomato and cabbage as test crops. A substantial improvement in soil health was observed with respect to nutrient availability, physical stability, and microbial diversity due to the application of drum compost and traditional vermicompost. Moreover, soil organic carbon was enriched through increased humic and fulvic acid carbon. Interestingly, heavy metal contamination was less significant in vermicompost-treated soils than in those receiving the other treatments. The use of VC and DC in combination with recommended chemical fertilization effectively stimulated crop growth, yield, product quality, and storage longevity for both tomato and cabbage. Copyright © 2017 Elsevier Ltd. All rights reserved.

Accumulation of Phenylpropanoids by White, Blue, and Red Light Irradiation and Their Organ-Specific Distribution in Chinese Cabbage (Brassica rapa ssp. pekinensis).

PubMed

Kim, Yeon Jeong; Kim, Yeon Bok; Li, Xiaohua; Choi, Su Ryun; Park, Suhyoung; Park, Jong Seok; Lim, Yong Pyo; Park, Sang Un

2015-08-05

This study investigated optimum light conditions for enhancing phenylpropanoid biosynthesis and the distribution of phenylpropanoids in organs of Chinese cabbage (Brassica rapa ssp. pekinensis). Blue light caused a high accumulation of most phenolic compounds, including p-hydroxybenzoic acid, ferulic acid, quercetin, and kaempferol, at 12 days after irradiation (DAI). This increase was coincident with a noticeable increase in expression levels of BrF3H, BrF3'H, BrFLS, and BrDFR. Red light led to the highest ferulic acid content at 12 DAI and to elevated expression of the corresponding genes during the early stages of irradiation. White light induced the highest accumulation of kaempferol and increased expression of BrPAL and BrDFR at 9 DAI. The phenylpropanoid content analysis in different organs revealed organ-specific accumulation of p-hydroxybenzoic acid, quercetin, and kaempferol. These results demonstrate that blue light is effective at increasing phenylpropanoid biosynthesis in Chinese cabbage, with leaves and flowers representing the most suitable organs for the production of specific phenylpropanoids.

Effect of some biorational insecticides on Spodoptera eridania in organic cabbage.

PubMed

Michereff-Filho, Miguel; Torres, Jorge B; Andrade, Luzia Nt; Nunes, Maria Urbana C

2008-07-01

To reduce pest attack, several biorational products are allowed for use on organic vegetables in Brazil. This study investigated eight biorational products applied singly or in combination against Spodoptera eridania Cramer in field plots of cabbage intercropped with coriander. The treatments were applied once a week over a 5 week period, beginning 34 days after transplanting. The evaluations consisted of counting the larvae of S. eridania on the day before and 7 and 21 days after spraying. The damage to leaves and cabbage head, the commercial weight of head and the percentage of head losses were evaluated. Leaf injury in plots treated with Beauveria bassiana and neem oil (Dalneem) yielded scores of 1.3 and 2.5 (scale ranging from 0 to 4) respectively, in comparison with a score of 3.6 from untreated plots. Head weight losses were 6.1, 5.3 and 4.9% with an aqueous extract of neem leaves, neem oil and B. bassiana respectively, compared with 24.6% lost from untreated plots. Dalneem, B. bassiana and the extract of neem leaves at 20% exhibited the best performance for control of S. eridania.

Isolation and Characterization of Nisin-Resistant Leuconostoc mesenteroides for Use in Cabbage Fermentations

PubMed Central

Breidt, F.; Crowley, K. A.; Fleming, H. P.

1993-01-01

Leuconostoc mesenteroides strains that are resistant to high levels of nisin (up to 25,000 IU/ml in broth) were isolated. These nisin-resistant mutants were evaluated to determine their potential use as starter culture strains for cabbage fermentations. We found that some L. mesenteroides strains could be adapted to high levels of nisin resistance, while others could not. The nisin resistance trait was found to be stable for at least 35 generations, in the absence of nisin selection, for all mutants tested. The effects of nisin and salt, separately and in combination, on growth kinetics of the nisin-resistant strains were determined. Salt was the most influential factor on the specific growth rates of the mutants, and no synergistic effect between nisin and salt on specific growth rates was observed. The nisin-resistant strains were unimpaired in their ability to rapidly produce normal heterolactic fermentation end products. The use of these L. mesenteroides mutants as starter cultures in combination with nisin may extend the heterolactic phase of cabbage fermentations. PMID:16349090

Conventional crops and organic amendments for Pb, Cd and Zn treatment at a severely contaminated site.

PubMed

Pichtel, J; Bradway, D J

2008-03-01

The ability of selected plants and amendments to treat Pb, Cd and Zn accumulations from a metalliferous waste disposal site was studied both in the greenhouse and field. Spinach (Spinacea oleracea), cabbage (Brassica oleracea), and a grass-legume mix (red fescue, Festuca rubra; ryegrass, Lolium perenne); and bean (Vicia faba) were grown in the greenhouse on blast furnace slag or baghouse dust amended with composted peat (CP). All plant species accumulated Pb, Cd and Zn to varying degrees. Total soil metal concentrations had a marked influence on plant uptake. Topdressing versus incorporating CP had a significant (p<0.05) effect on spinach and cabbage tissue metal concentrations. Soil Pb and Zn tended to shift towards less bioavailable forms after treatment with CP. Field plots were treated with CP, farmyard manure (FYM), or inorganic fertilizer. Dry matter production of spinach, cabbage and a grass-legume mix was greatest on either the CP or FYM treatments. Phytostabilization in combination with organic amendments may be the most appropriate technology to ensure stabilization of soil metals at this site.

Large-scale horizontal flows from SOUP observations of solar granulation

NASA Astrophysics Data System (ADS)

November, L. J.; Simon, G. W.; Tarbell, T. D.; Title, A. M.; Ferguson, S. H.

1987-09-01

Using high-resolution time-sequence photographs of solar granulation from the SOUP experiment on Spacelab 2 the authors observed large-scale horizontal flows in the solar surface. The measurement method is based upon a local spatial cross correlation analysis. The horizontal motions have amplitudes in the range 300 to 1000 m/s. Radial outflow of granulation from a sunspot penumbra into the surrounding photosphere is a striking new discovery. Both the supergranulation pattern and cellular structures having the scale of mesogranulation are seen. The vertical flows that are inferred by continuity of mass from these observed horizontal flows have larger upflow amplitudes in cell centers than downflow amplitudes at cell boundaries.

Decoding the Assessment Alphabet Soup

NASA Astrophysics Data System (ADS)

Engelhardt, Paula

2010-10-01

The number of assessment instruments that help physics instructors evaluate the conceptual learning of their students has grown over the last twenty years. Today, the number of tests that are available begin to look like an alphabet soup, FCI, MBT, TUG-K, CSE, CSM, CSEM, DIRECT, BEMA, LOCE, FMCE, SEMCO, etc. What can these assessment tests do for you that is different from what you regularly do? How do these tests differ from the tests and other assessments you already give in class? What is meant by formative and summative assessment and why should you care? What are some of the issues associated with giving one of these assessment tests? These are the questions that will be addressed in this talk.

Saltiness enhancement by the characteristic flavor of dried bonito stock.

PubMed

Manabe, M

2008-08-01

There is a pressing need for the development of ways of preparing palatable salt-reduced foods to reduce the salt intake of the Japanese population. The salt-reducing effect of the characteristic flavors other than umami of dried bonito stock, which is widely used in everyday Japanese food, was examined by sensory evaluation. In the 1st sensory evaluation, the effect was evaluated in a model solution. The saltiness of 0.80% NaCl solution was equivalent to that of 0.12% monosodium glutamate (MSG) solution containing 0.81% NaCl and dried bonito stock containing 0.68% NaCl. Saltiness enhancement could not be found when MSG solution was used, but was found with 6% dried bonito stock. The 2nd evaluation examined whether the effect was valid for 2 everyday Japanese foods--traditional Japanese clear soup (sumashi-jiru) and steamed egg custard (tamagodoufu). Although enhancement of saltiness by dried bonito stock could not be clearly demonstrated in the soup, a change in NaCl concentration within 15% did not affect the palatability of the soup. However, dried bonito stock not only enhanced the saltiness but also improved the palatability of steamed egg custard. These findings are expected to be useful for improving the palatability of salt-reduced food.

A Modelling Approach to Estimate the Impact of Sodium Reduction in Soups on Cardiovascular Health in the Netherlands

PubMed Central

Bruins, Maaike J.; Dötsch-Klerk, Mariska; Matthee, Joep; Kearney, Mary; van Elk, Kathelijn; Weber, Peter; Eggersdorfer, Manfred

2015-01-01

Hypertension is a major modifiable risk factor for cardiovascular disease and mortality, which could be lowered by reducing dietary sodium. The potential health impact of a product reformulation in the Netherlands was modelled, selecting packaged soups containing on average 25% less sodium as an example of an achievable product reformulation when implemented gradually. First, the blood pressure lowering resulting from sodium intake reduction was modelled. Second, the predicted blood pressure lowering was translated into potentially preventable incidence and mortality cases from stroke, acute myocardial infarction (AMI), angina pectoris, and heart failure (HF) implementing one year salt reduction. Finally, the potentially preventable subsequent lifetime Disability-Adjusted Life Years (DALYs) were calculated. The sodium reduction in soups might potentially reduce the incidence and mortality of stroke by approximately 0.5%, AMI and angina by 0.3%, and HF by 0.2%. The related burden of disease could be reduced by approximately 800 lifetime DALYs. This modelling approach can be used to provide insight into the potential public health impact of sodium reduction in specific food products. The data demonstrate that an achievable food product reformulation to reduce sodium can potentially benefit public health, albeit modest. When implemented across multiple product categories and countries, a significant health impact could be achieved. PMID:26393647

Assessment of bioactive metabolites and hypolipidemic effect of polyphenolic-rich red cabbage extract.

PubMed

Cruz, Alice Buss; Pitz, Heloísa da Silva; Veber, Bruno; Bini, Larissa Alida; Maraschin, Marcelo; Zeni, Ana Lúcia Bertarello

2016-12-01

Cardiovascular disease is the leading cause of death worldwide and the consumption of red cabbage (Brassica oleracea var. capitata f. rubra DC. - Brassicaceae) has been linked with the reduction risk of chronic diseases. The present study assesses the bioactive metabolites and hypolipidemic effect of red cabbage on rats. The content of total phenols, flavonoids, anthocyanins, carotenoids, ascorbic acid and antioxidant capacity were assessed, while individual phenolic acids and flavonoids were detected using reverse phase-high performance liquid chromatography (HPLC) analysis. Acute hypolipidemic activity of aqueous extract of red cabbage (RC - 125, 250 and 500 mg/kg) was investigated using a Triton WR-1339 (400 mg/kg) induced hyperlipidemic Wistar rats compared to fenofibrate (65 mg/kg). The HPLC analysis of extracts revealed eight phenolic acids, gallic, protocatechuic, p-hydroxybenzoic, m-coumaric, syringic, caffeic, cinnamic, dicaffeoylquinic and three flavonoids, epicatechin, epigallocatechin, gallocatechin. Furthermore, the aqueous extract showed higher amounts of total phenolics (116.00 mg/g), flavonoids (161.32 μg/g) and, antioxidant activity (87.19%) than the hydromethanolic (89.33 mg/g, 123.34 μg/g and 75.07%), respectively. The RC significantly (p < 0.001) ameliorated the levels of cholesterol, triglycerides and lipoproteins alterations in hyperlipidemic rats without toxicity. Herein, the RC presented the higher amounts of phenolics and flavonoids comparing with the hydromethanolic extract. Additionally, the RC showed as the majority compounds, dicaffeoylquinic and cinnamic acids, and the flavonoids epicatechin and gallocatechin. Furthermore, the RC demonstrated a beneficial effect against hypercholesterolemia and hypertriglyceridemia, demonstrating its potential therapeutic effect on these risk factors of cardiovascular diseases.

Characterisation of taste-active extracts from raw Brassica oleracea vegetables.

PubMed

Zabaras, Dimitrios; Roohani, Mahshid; Krishnamurthy, Raju; Cochet, Maeva; Delahunty, Conor M

2013-04-25

Chemical and sensory characterisation of whole and fractionated myrosinase-free extracts from selected Australian-grown, raw Brassica vegetables (broccoli, cauliflower, Brussels sprouts and red cabbage) was carried out to determine the contribution of key phytochemicals (i.e. glucosinolates, free sugars, phenolics) to the taste profiles of these vegetables. Glucosinolate (GS) and phenolic profiles were determined by liquid chromatography coupled with photodiode array detection and mass spectrometry. Ten glucosinolates (GS) were quantified across the vegetables investigated. Brussels sprouts (186.3 μg g(-1) FW) followed by broccoli (164.1 μg g(-1) FW) were found to contain the most GS. The phenolic profiles of all samples were dominated by hydroxycinnamic acid derivatives. As expected, red cabbage was the only vegetable with a significant anthocyanin signal (574.0 μg g(-1) FW). Red cabbage (26.7 mg g(-1) FW) and cauliflower (18.7 mg g(-1) FW) were found to contain a higher concentration of free sugars than Brussels sprouts (12.6 mg g(-1) FW) and broccoli (10.2 mg g(-1) FW). Descriptive sensory analysis of the whole extracts found sweetness (cauliflower and red cabbage sweeter than broccoli and Brussels sprouts) and bitterness (Brussels sprouts more bitter than others) as the most discriminating attributes. A hydrophilic fraction with sweetness, umami and saltiness as the main attributes was the most taste active fraction across all Brassica whole extracts. Sub-fractionation showed that this fraction was also bitter but the presence of sugars counteracted bitterness. Several components within each extract were found to contribute to the bitterness of whole Brassica extracts. The total and individual GS content alone could not explain the perceived bitterness of these extracts. Phenolics and/or other components are likely to be contributing to the bitterness associated with these vegetables.

Effect of spray volume on the deposition, viability and infectivity of entomopathogenic nematodes in a foliar spray on vegetables.

PubMed

Brusselman, Eva; Beck, Bert; Pollet, Sabien; Temmerman, Femke; Spanoghe, Pieter; Moens, Maurice; Nuyttens, David

2012-10-01

Spray volume can influence the amount of free water on the leaf surface and subsequently the ability of entomopathogenic nematodes (EPNs) to move. In this study, an investigation was made of the effect of spray volume (548, 730 and 1095 L ha(-1) ) on the deposition, viability and infectivity of EPNs against Galleria mellonella on savoy cabbage, cauliflower and leek. Increasing spray volume decreased nematode deposition on 7.1 cm2 leek leaf discs at a 15° angle with the spray nozzle. Although the number of living nematodes observed on leek after 240 min of exposure was not significantly different between the low-volume application (548 L ha(-1) ) and the high-volume application (1095 L ha(-1) ), a greater infectivity was obtained in the latter application. The higher number of droplets deposited on the leek discs in the high-volume application may have stimulated nematode movement. No significant effect of spray volume was observed on the relative deposition of Steinernema carpocapsae on the bottom side of cauliflower and savoy cabbage leaf discs. In spite of the low S. carpocapsae deposition on the bottom side of the savoy cabbage discs, high infectivity was obtained against G. mellonella. Using the lowest spray volume on savoy cabbage, infectivity decreased with increasing exposure time, while infectivity was not affected by exposure time when a spray volume of 730 L ha(-1) or more was used. Spray volume is an important application parameter, as it affects nematode infectivity. Future research should investigate the effect of spray volume in the field and its influence on the effect of adjuvants. Copyright © 2012 Society of Chemical Industry.

Impacts of spinosad and λ-cyhalothrin on spider communities in cabbage fields in south Texas.

PubMed

Liu, T-X; Irungu, R W; Dean, D A; Harris, M K

2013-04-01

Spiders are a principal arthropod group that preys on numerous pests of vegetables and other crops. In this study, we determined the effects of the two most commonly used insecticides, spinosad and λ-cyhalothrin, on diversity of spiders on cabbage in south Texas. In two seasons (fall 2008 and spring 2009), we collected a total of 588 spiders belonging to 53 species in 11 families from spinosad and λ-cyhalothrin-treated cabbages and the untreated control plants. A great majority of spiders were collected from the pitfall traps (554) where only a few (34) were collected from the blower/vacuum sampling. In the insecticide-treated plots, there were significantly fewer spider individuals, species and families than in untreated fields. Spinosad had significantly less effect on spiders in total individuals, number of species and families than λ-cyhalothrin. The effects of the two insecticides were further demonstrated by the Shannon-Weiner index (H') and the hierarchical richness index (HRI). Spider diversity in the spinosad-treated plots were not significantly different from that in the untreated fields but were greater than those in λ-cyhalothrin-treated plots in both seasons when measured by H' values. In contrast, the H' values of spider's diversity in the λ-cyhalothrin-treated plots were significantly lower than spinosad-treated and untreated plots. High values of HRI for spider richness in the spinosad-treated plots suggested that spinosad had less effect on spiders than λ-cyhalothrin. We concluded that spinosad was more compatible with spiders on cabbage compared to λ-cyhalothrin and that this information should be used when developing insecticide resistance management strategies.

Copper toxicity and bioaccumulation in Chinese cabbage (Brassica pekinensis Rupr.).

PubMed

Xiong, Zhi-Ting; Wang, Hai

2005-04-01

Copper is among the major heavy metal contaminants in the environment with various anthropogenic and natural sources. Human health risk from heavy metal bioaccumulation in vegetables has been a subject of growing concern in recent years. To investigate Cu phytotoxic effects and bioaccumulation in the popular vegetable Chinese cabbage (Brassica pekinensis Rupr) as well as the implications for human health due to Cu in the vegetable supply, seed germination and pot culture experiments with this vegetable were carried out. Six levels (0, 0.008, 0.031, 0.125, 0.5, and 2.0 mM/L) and 3 levels (0, 0.2, and 1.0 mM/kg) of Cu treatments were performed for the seed germination and pot culture experiments, respectively. The LC(50) of Cu for seed germination of Chinese cabbage was 0.348 mM/L. In the pot culture experiments, Cu treatments significantly increased electrolyte leakage and peroxidase activity of shoot tissues, demonstrating Cu phytotoxicity to the plants. On the other hand, Cu treatments significantly stimulated, instead of reduced, chlorophyll content. Cu treatments did not show a significant effect on shoot biomass. Compared to the control, Cu treatments significantly elevated the Cu content of the shoots-9.9, 42.5, and 119.0 mg/kg (DW) of Cu were detected in the 0, 0.2, and 1.0 mM/kg treatments, respectively. These results showed that although the plants accumulated an elevated copper content and suffered damage to some extent under Cu treatment, they looked healthy. It was suggested that Chinese cabbage with an elevated Cu content and without showing visible symptoms of damage possibly could cause a risk to human health from the transfer of the metal in food.

Coliform Contamination of Peri-urban Grown Vegetables and Potential Public Health Risks: Evidence from Kumasi, Ghana.

PubMed

Abass, Kabila; Ganle, John Kuumuori; Adaborna, Eric

2016-04-01

Peri-urban vegetable farming in Ghana is an important livelihood activity for an increasing number of people. However, increasing quality and public health concerns have been raised, partly because freshwater availability for irrigation purposes is a major constraint. This paper investigated on-farm vegetable contamination and potential health risks using samples of lettuce, spring onions and cabbage randomly selected from 18 vegetable farms in peri-urban Kumasi, Ghana. Vegetable samples were tested for total coliform, fecal coliform, Escherichia coli and Salmonella spp. bacteria contamination using the Most Probable Number method. Results show high contamination levels of total and fecal coliforms, and Escherichia coli bacteria in all 18 vegetable samples. The mean total coliform/100 ml concentration for spring onions, lettuce and cabbage were 9.15 × 10(9), 4.7 × 10(7) and 8.3 × 10(7) respectively. The mean fecal coliform concentration for spring onions, lettuce and cabbage were also 1.5 × 10(8), 4.15 × 10(7) and 2.15 × 10(7) respectively, while the mean Escherichia coli bacteria contamination for spring onions, lettuce and cabbage were 1.4 × 10(8), 2.2 × 10(7) and 3.2 × 10(7) respectively. The level of total coliform, fecal coliform and Escherichia coli bacteria contamination in all the vegetable samples however declined as the distance between the main water source (Wiwi River) and farms increases. Nonetheless, all contamination levels were well above acceptable standards, and could therefore pose serious public health risks to consumers. Increased education and supervision of farmers, as well as public health and food hygiene education of consumers, are critical to reducing on-farm vegetable contamination and the health risks associated with consumption of such vegetables.

AFLP analysis of genetic diversity and phylogenetic relationships of Brassica oleracea in Ireland.

PubMed

El-Esawi, Mohamed A; Germaine, Kieran; Bourke, Paula; Malone, Renee

2016-01-01

Brassica oleracea L. is one of the most economically important vegetable crop species of the genus Brassica L. This species is threatened in Ireland, without any prior reported genetic studies. The use of this species is being very limited due to its imprecise phylogeny and uncompleted genetic characterisation. The main objective of this study was to assess the genetic diversity and phylogenetic relationships of a set of 25 Irish B. oleracea accessions using the powerful amplified fragment length polymorphism (AFLP) technique. A total of 471 fragments were scored across all the 11 AFLP primer sets used, out of which 423 (89.8%) were polymorphic and could differentiate the accessions analysed. The dendrogram showed that cauliflowers were more closely related to cabbages than kales were, and accessions of some cabbage types were distributed among different clusters within cabbage subgroups. Approximately 33.7% of the total genetic variation was found among accessions, and 66.3% of the variation resided within accessions. The total genetic diversity (HT) and the intra-accessional genetic diversity (HS) were 0.251 and 0.156, respectively. This high level of variation demonstrates that the Irish B. oleracea accessions studied should be managed and conserved for future utilisation and exploitation in food and agriculture. In conclusion, this study addressed important phylogenetic questions within this species, and provided a new insight into the inclusion of four accessions of cabbages and kales in future breeding programs for improving varieties. AFLP markers were efficient for assessing genetic diversity and phylogenetic relationships in Irish B. oleracea species. Copyright © 2016 Académie des sciences. Published by Elsevier SAS. All rights reserved.

Comparative Analysis of Disease-Linked Single Nucleotide Polymorphic Markers from Brassica rapa for Their Applicability to Brassica oleracea

PubMed Central

Cho, Young-Il; Ahn, Yul-Kyun; Tripathi, Swati; Kim, Jeong-Ho; Lee, Hye-Eun; Kim, Do-Sun

2015-01-01

Numerous studies using single nucleotide polymorphisms (SNPs) have been conducted in humans, and other animals, and in major crops, including rice, soybean, and Chinese cabbage. However, the number of SNP studies in cabbage is limited. In this present study, we evaluated whether 7,645 SNPs previously identified as molecular markers linked to disease resistance in the Brassica rapa genome could be applied to B. oleracea. In a BLAST analysis using the SNP sequences of B. rapa and B. oleracea genomic sequence data registered in the NCBI database, 256 genes for which SNPs had been identified in B. rapa were found in B. oleracea. These genes were classified into three functional groups: molecular function (64 genes), biological process (96 genes), and cellular component (96 genes). A total of 693 SNP markers, including 145 SNP markers [BRH—developed from the B. rapa genome for high-resolution melt (HRM) analysis], 425 SNP markers (BRP—based on the B. rapa genome that could be applied to B. oleracea), and 123 new SNP markers (BRS—derived from BRP and designed for HRM analysis), were investigated for their ability to amplify sequences from cabbage genomic DNA. In total, 425 of the SNP markers (BRP-based on B. rapa genome), selected from 7,645 SNPs, were successfully applied to B. oleracea. Using PCR, 108 of 145 BRH (74.5%), 415 of 425 BRP (97.6%), and 118 of 123 BRS (95.9%) showed amplification, suggesting that it is possible to apply SNP markers developed based on the B. rapa genome to B. oleracea. These results provide valuable information that can be utilized in cabbage genetics and breeding programs using molecular markers derived from other Brassica species. PMID:25790283