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Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

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Journal of Integrative Agriculture 2013年第11期12卷 2002-2012页

作者： José M Lorenzo Javier Carballo Daniel Franco Centro Tecnológico de la Carne de Galicia Rúa Galicia No 4Parque Tecnológico de GaliciaSan Cibrán das Vias rea de tecnología de los alimentos Facultad de Ciencias de OurenseUniversidad de Vigo

The effect of the inclusion of chestnut in pigs ifnishing diet on volatile compounds of dry-cured Celta ham was studied. Twelve hams of each type （from three different pigs ifnishing diets：concentrate （CO）, mixed （MI） and chestnut （CH）） were used. Volatiles were extracted using a purge-and-trap method and analyzed by gas chromatography/mass spectrometry （GC/MS）. Thirty-nine volatile compounds were identified in dry-cured Celta ham samples. Most abundant volatiles in ham samples were aldehydes, which represented respectively, 53% （CO）, 51% （MI） and 46% （CH） of the total volatile composition. With the exception of 2-butenal, 2-methyl, all aldehydes were affected by feeding system. On the other hand, hydrocarbons n-alkanes were the second major group in the volatile proifle of dry-cured Celta hams and represented 28.9, 35.7 and 32.4%of the total volatile composition for CO, MI and CH groups, respectively. Ham samples from chestnut group showed a higher content of alcohols and this result could be related with the inclusion of chestnut in the ifnishing diet of pigs. Principal component analysis showed a good separation among groups. The discriminant analysis selected eight variables （butanoic acid, hexanal, octanal, nonenal （E）, decenal （E）, tetradecane, decane trimethyl and pyridine 2-methyl） and calculated two discriminating functions to predict if chestnut has been included in the ifnishing diet. Thus, it was possible to discriminate between groups fed with ifnishing diets containing chestnuts in their composition （mixed and chestnut group）.

关键词： dry-cured ham chestnut volatile compound finishing diet discriminant analysis

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Gluten-free flour fermented with autochthonous starters for sourdough production:Effect of the fermentation process

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Food Bioscience 2022年第3期47卷 176-183页

作者： R.Lancetti E.Salvucci M.Moiraghi G.T.Pérez L.S.Sciarini Instituto de Ciencia y tecnología de los alimentos-Córdoba (ICYTAC) CONICET-UNC CórdobaArgentina Facultad de Ciencias Agropecuarias Universidad Nacional de CórdobaArgentina

Refined rice flour and wholegrain quinoa and buckwheat flours were used to prepare gluten-free *** autochthonous LAB strains were isolated,one from quinoa (Limosilactobacillus fermentum Q3) and the other from buckwheat (*** T5).Lactiplantibacillus plantarum ATCC8014 was used as a reference *** fermentation processes were evaluated,a single-step process (30℃,24 h) named SD1,and a daily refreshment process (backslopping for 10 days) named *** were freeze-dried prior to *** properties,pentosan and polyphenol contents,and antioxidant activity were *** properties were significantly modified by *** extractability increased during fermentation,which resulted in a higher antioxidant capacity,mainly through a reducing mechanism.Q3 and T5 strains produced the most remarkable modifications of flour *** were found between both fermentation processes,mainly as a result of the development of different *** single-step fermentation (SD1) showed to be a simple and appropriate method for improving flour properties.

关键词： Rice Quinoa Buckwheat Wholegrain flours Spontaneous sourdough Autochthonous starter Antioxidant capacity Flour modification

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Dietary carbohydrate-to-protein ratio influences growth performance,hepatic health and dynamic of gut microbiota in atlantic salmon(Salmo salar)

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Animal Nutrition 2022年第3期10卷 261-279页

作者： Alejandro Villasante Carolina Ramírez Hector Rodríguez Patricio Dantagnan Adrian Hernandez Elías Figueroa Jaime Romero Facultad de Medicina Veterinaria y Agronomía Universidad de Las AmericasSantiagoChile Laboratorio de Biotecnología de alimentos Unidad de AlimentosInstituto de Nutricion y Tecnología de Los Alimentos(INTA)Universidad de ChileSantiagoChile Programa de Anatomía y Biología del desarrollo Facultad de MedicinaUniversidad de ChileSantiagoChile Núcleo de Investigacion en Produccion Alimentaria Facultad de Recursos NaturalesUniversidad Catolica de TemucoTemucoChile

Atlantic salmon(Salmo salar)fed a carbohydrate-rich diet exhibit suboptimal growth performance,along with other metabolic *** is well known that gut microbes play a pivotal role in influencing metabolism of the host,and these microbes can be modified by the *** main goal of the present study was to determine the effect of feeding graded levels of digestible carbohydrates to Atlantic salmon on the distal intestine digesta microbiota at 3 sampling times(i.e.,weeks 4,8 and 12),during a 12-week trial.A low carbohydrate-to-high protein diet(LC/HP,0%wheat starch),a medium carbohydrate-tomedium protein diet(MC/MP,15%wheat starch)or a high carbohydrate-to-low protein diet(HC/LP,30%wheat starch)was fed to triplicate fish tanks(27 to 28 fish per tank).We performed an in-depth characterization of the distal intestine digesta ***,growth parameters,liver histology and the expression of genes involved in hepatic neolipogenesis in fish were *** fed a HC/LP diet showed greater hepatosomatic and viscerosomatic indexes(P=0.026 and P=0.018,respectively),lower final weight(P=0.005),weight gain(P=0.003),feed efficiency(P=0.033)and growth rate(P=0.003)compared with fish fed the LC/HP ***,feeding salmon a high digestible carbohydrate diet caused greater lipid vacuolization,steatosis index(P=0.007)and expression of fatty acid synthase(fas)and delta-6 fatty acyl desaturase(d6fad)(P=0.001 and P=0.001,respectively)in the liver compared with fish fed the LC/HP ***,the major impact of feeding a carbohydrate-rich diet to Atlantic salmon in beta diversity of distal intestine digesta microbiota was observed at week 4(HC/LP vs MC/MP and HC/LP vs LC/HP;P=0.007 and P=0.008,respectively)and week 8(HC/LP vs MC/MP;P=0.04),no differences between experimental groups were detected after 12 weeks of ***,at the end of the trial,there was a negative correlation between lactic acid bacteria(LAB)members,including Leuconostoc and Lactobacil

关键词： Microbiota Microbiome Atlantic salmon Steatosis Lactic acid bacteria Probiotics

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Gut microbiota-related complications in cirrhosis

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World Journal of Gastroenterology 2014年第42期20卷 15624-15631页

作者： Isabel Gómez-Hurtado José Such Yolanda Sanz Rubén Francés CIBERehd-Liver Unit Hospital General Universitario Alicante Instituto de Agroquímica y tecnología de los alimentos Consejo Superior de Investigaciones Científicas (IATACSIC) Carrer Catedràtic Agustín Escardino Benlloch

Gut microbiota plays an important role in cirrhosis. The liver is constantly challenged with commensal bacteria and their products arriving through the portal vein in the so-called gut-liver axis. Bacterial translocation from the intestinal lumen through the intestinal wall and to mesenteric lymph nodes is facilitated by intestinal bacterial overgrowth, impairment in the permeability of the intestinal mucosal barrier, and deficiencies in local host immune defences. deranged clearance of endogenous bacteria from portal and systemic circulation turns the gut into the major source of bacterialrelated complications. Liver function may therefore be affected by alterations in the composition of the intestinal microbiota and a role for commensal flora has been evidenced in the pathogenesis of several complications arising in end-stage liver disease such as hepatic encephalopathy, splanchnic arterial vasodilatation and spontaneous bacterial peritonitis. The use of antibioticsis the main therapeutic pipeline in the management of these bacteria-related ***,other strategies aimed at preserving intestinal homeostasis through the use of pre-,pro-or symbiotic formulations are being studied in the last *** this review,the role of intestinal microbiota in the development of the most frequent complications arising in cirrhosis and the different clinical and experimental studies conducted to prevent or improve these complications by modifying the gut microbiota composition are summarized.

关键词： Cirrhosis Encephalopathy Portal hypertension Spontaneous bacterial peritonitis Microbiota Bacterial translocation

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Integrative Analysis of Transcriptome and Phenolic Compounds Profile Provides Insights into the Quality of Soursop (Annona muricata L.) Fruit

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Phyton-International Journal of Experimental Botany 2024年第7期93卷 1717-1732页

作者： Yolotzin Apatzingán Palomino-Hermosillo Ángel Elpidio Díaz-Jasso Rosendo Balois-Morales Verónica AlhelíOchoa-Jiménez Pedro Ulises Bautista-Rosales Guillermo Berumen-Varela Unidad de tecnología de alimentos-Secretaría de Investigación y Posgrado Universidad Autónoma de Nayarit.Ciudad de la Cultura SNTepic63000NayaritMéxico Programa Académico de Biología Unidad Académica de AgriculturaUniversidad Autónoma de NayaritKm.9.Carretera Tepic-CompostelaXalisco63780NayaritMéxico Estancias Posdoctorales-Consejo Nacional de Humanidades Ciencias y TecnologíasCoordinación de Apoyos a Becarios e InvestigadoresDirección de PosgradoCiudad de México03940México

Soursop(Annona muricata L.)is a tropical fruit highly valued for its uniqueﬂavor,nutritional value,and health-promoting *** ripening process of soursop involves complex changes in gene expression and metabo-lite accumulation,which have been studied using various omics *** analysis has provided insights into the regulation of key genes involved in ripening,while metabolic compound analysis has revealed the presence of numerous bioactive compounds with potential health beneﬁ***,the integration of transcrip-tome and metabolite compound data has not been extensively explored in ***,in this paper,we present a comprehensive analysis of the transcriptome and phenolic compound proﬁles of soursop during *** integration analysis showed that the genes and phenolic compounds were mainly involved in the starch and sucrose metabolism pathways during soursop ***,the phenolic compounds Kaempferol 3-Q-galactoside,Procyanidin C1,Procyanidin trimmer C1,and m-Coumaric,as well as the genes Ubiquitin-like protein 5(UBL5_ARATH),ATP-dependent zinc metalloprotease FTSH8(FTSH8_ORYSJ),Zinc transporter 4(ZIP4_AR-ATH),Thioredoxin-like 3-1(TRL31_ORYSJ),Mitogen-activated protein kinase YODA(YODA_ARATH),R-man-delonitrile lyase-like(MGL_ARATH),26s protease regulatory subunit 6A homolog(PRS6_SOLLC),Cytochrome P45072A13(C7A13ARATH),Cytochrome P45084A1(C84A1_ARATH)and Homoserine O-trans-acetylase(MET2-ORYSJ)were correlated and differentially accumulated and expressed,*** study provides new insights into the molecular mechanisms underlying soursop ripening and may contribute to the development of strategies for improving the nutritional quality and shelf life of this important fruit.

关键词： Bioinformatics data integration genes metabolites postharvest storage ripening

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Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

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Food and Nutrition Sciences 2014年第4期5卷 366-375页

作者： Irma Caro Sergio Soto Lucía Fuentes Néstor Gutiérrez-Méndez Briselda García-Islas Karol E. Monroy-Gayosso Javier Mateo Centro de Investigación en Ciencia y tecnología de los alimentos Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Tulancingo Mexico departamento de Higiene y tecnología de los alimentos Universidad de León León Spain departamento de Higiene y tecnología de los alimentos Universidad de León León Spain Instituto Tecnológico Superior del Oriente del Estado de Hidalgo Apan Mexico Facultad de Ciencias Químicas Universidad Autónoma de Chihuahua Chihuahua Mexico.

The aim of this study was to describe the compositional, functional and sensory properties of six traditional Mexican cheeses: Panela, Oaxaca, Manchego, Manchego Botanero, Tenate, and Morral. A total of 50 cheeses were analysed. Relevant compositional parameters including pH, aw, proximate composition, NaCl, sugars, lactic and acetic acids, mineral contents, free-amino acid nitrogen, fat acid degree value and total fatty acids were determined. In addition, colour and texture profile analyses of unmelted cheeses and their meltability were investigated. Furthermore, other 30 cheeses were used for a descriptive sensory analysis. Properties of cheeses were described, compared between each cheese, and related to their respective making processes.

关键词： Cheese Properties Oaxaca Panela Manchego Botanero Morral Ethnic Food Tenate Traditional Cheese

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Social Isolation in Male Rats During Adolescence Inhibits the Wnt/β-Catenin Pathway in the Prefrontal Cortex and Enhances Anxiety and Cocaine-Induced Plasticity in Adulthood

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Neuroscience Bulletin 2020年第6期36卷 611-624页

作者： Santiago Cuesta Alejandrina Funes Alejandra M.Pacchioni Area Toxicologia Departamento de Ciencias de los Alimentos y del MedioambienteFacultad de Ciencias Bioquimicas y FarmaceuticasUniversidad Nacional de RosarioSuipacha 5312000 RosarioSanta FeArgentina Consejo Nacional de Investigaciones Cientificas y Tecnicas RosarioArgentina Present Address:department of Microbiology University of Texas Southwestern Medical CenterDallasTX 75390USA

In adult animals,it is well established that stress has a proactive effect on psychostimulant ***,whether only a short period of stress during adolescence can also affect cocaine responses later in life and what mechanisms are involved are ***,we showed that 5 days of social isolation during rat adolescence had a long-term impact on anxiety-like behaviors,cocaine-induced conditioned place preference,and the expression of sensitization during *** the molecular level,social isolation decreased the activity of the Wnt/β-catenin pathway in the prefrontal cortex(PFC).Furthermore,after the expression of cocaine sensitization,isolated rats showed an increase in this pathway in the nucleus ***,these findings suggest that,adolescent social isolation by altering the Wnt/β-catenin pathway in the developing PFC might increase the cocaine responses during adulthood,introducing this pathway as a novel neuroadaptation in the cortical-accumbens connection that may mediate a stress-induced increase in vulnerability to drugs.

关键词： Social isolation Adolescence Cocaine vulnerability Wnt/(i-catenin pathway

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The role of auxin during early berry development in grapevine as revealed by transcript profiling from pollination to fruit set

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Horticulture Research 2021年第1期8卷 1924-1938页

作者： Francisca Godoy Nathalie Kuhn Mindy Muñoz German Marchandon Satyanarayana Gouthu Laurent deluc Serge delrot Virginie Lauvergeat Patricio Arce-Johnson departamento de Genetica Molecular y Microbiologia Facultad de Ciencias BiologicasPontificia Universidad Catolica de ChileAlameda 340SantiagoChile Facultad de Ciencias Agronomicas y de los alimentos Pontificia Universidad Catolica de Valparaiso2340025 ValparaisoChile department of Horticulture Oregon State UniversityCorvallisOR 97331USA UMR Ecophysiologie et Genomique Fonctionnelle de la Vigne ISVVUniversitéde BordeauxVillenave d´OrnonFrance

Auxin is a key phytohormone that modulates fruit formation in many fleshy fruits through the regulation of cell division and *** content rapidly increases after pollination and the manipulation in its levels may lead to the parthenocarpic *** Vitis vinifera L.,little is known about the early fruit development that encompasses from pollination to fruit ***/fertilization events trigger fruit formation,and auxin treatment mimics their effect in grape berry ***,the role of auxin in this process at the molecular level is not well *** elucidate the participation of auxin in grapevine fruit formation,morphological,reproductive,and molecular events from anthesis to fruit set were described in sequential days after *** RNA-seq analysis at four time points from anthesis to fruit set revealed that the highest percentage of genes induced/repressed within the hormone-related gene category were auxin-related *** profiling showed significant transcript variations in auxin signaling and homeostasis-related genes during the early fruit *** acetic acid and several auxin metabolites were present during this ***,application of an inhibitor of auxin action reduced cell number and the mesocarp diameter,similarly to unpollinated berries,further confirming the key role of auxin during early berry *** work sheds light into the molecular features of the initial fruit development and highlights the auxin participation during this stage in grapevine.

关键词： development. auxin fir

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The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (<i>Odonthested bonaerensis</i>) during Storage at Different Temperatures

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Food and Nutrition Sciences 2014年第15期5卷 1506-1520页

作者： Copes Julio Pellicer Karina Bigeon Giselda Giannuzzi Leda Cátedra de tecnología y Sanidad de los alimentos Facultad de Ciencias Veterinarias Universidad Nacional de La Plata La Plata Argentina Centro de Investigación y desarrollo en Criotecnología de alimentos (CIDCA) CONICET Universidad Nacional de La Plata La Plata Argentina

The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunction with two types of packaging films (with high and low gas permeability) on microbial growth in samples of pejerrey fillets (Odonthestes bonaerensis) at three storage temperatures (4°C, 0°C and -1.5°C). Colour, pH, texture modification and chemical changes were also studied. Psychrotrophic microorganisms, sp. were modelled by the Gompertz’ equation. Lag phase duration, specific growth rate and maximum population density were calculated. The activation energy (Eµ) was calculated reaching values of 147 and 177 kJ/mol when the low permeability packaging films were employed. We used psychrotrophic microorganisms, sp., as a predictor of the shelf life of product. The application of treatment with chloride, citric and ascorbic acids, extended 1 - 2 days the storage life of the product (time to reach 106 CFU/g) when the packaging material used was polyethylene. The use of chloride, citric and ascorbic acids and vacuum packaging produced shelf life values of 7.7, >25 and >25 days at 4°C, 0°C and -1.5°C respectively. The products had very good organoleptic characteristics, maintained their colour and texture appropriate, and absence of pathogenic microorganisms. These values indicated that the growth models were acceptable for expressing the growth of microorganisms on pejerrey fillets, which can be applied to ensure the safety of fish and to establish standards for avoiding microbial contamination.

关键词： Mathematical Modeling Preservatives Vacuum-Packaging Fish Spoilage Storage Life Chill and Superchilling Storage

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Apoptosis Induced by N-Nitrosamines in Two Cancer Cell Lines

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Journal of Environmental Protection 2010年第3期1卷 314-323页

作者： Paloma Morales Nuria Arranz Ana I. Haza departamento de Nutricion Bromatologia y Tecnologia de los Alimentos Facultad de Veterinaria Universidad Complutense de Madrid

In the present study, we investigated the induction of apoptosis by N-nitrosopyrrolidine (NPYR) and N-nitrosodimethy-lamine (NDMA) in two human cell lines: HL-60 (leukemia) and HepG2 (hepatoma). Apoptotic cells were identified by: 1) chromatin condensation, 2) flow cytometry analysis and 3) poly (ADP-ribose) polymerase cleavage. Both cell lines exhibited morphological changes consistent with apoptotic events following treatment with N-nitrosamines. Flow cytometry analysis showed that both N-nitrosamines induced apoptotic cell death in a concentration and time dependent- manner. NPYR was stronger than NDMA, since it induced a significant apoptotic cell death after 72 h starting from a concentration of 10 mM, whereas NDMA was effective at 27 mM. Furthermore, NPYR and NDMA caused the cleavage of PARP in HL-60 cells whereas no PARP cleavage was detected in HepG2 cells. However, NPYR- and NDMA-induced cell death in HepG2 cells was prevented by specific caspase inhibitors. Caspase-8 mediated main pathway and was responsible for 76% (NPYR) and 64% (NDMA) inhibition of apoptosis. The data demonstrate that NPYR and NDMA induce apoptosis in HL-60 and HepG2 cell lines via caspase-dependent pathway.

关键词： N-nitrosopyrrolidine N-nitrosodimethylamine Apoptosis Caspases HL-60 Cells HepG2 Cells

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