γ—射线对酱油中细菌总数及营养成分影响的初步研究

用~(60)Co—γ—射线以不同剂量(30,50,70,90万拉德)照射瓶装酱油,然后对酱油中细菌总数及总酸和氨基酸态氮进行分析。结果证明:γ—射线具有良好的杀菌作用,剂量30万拉德已能使细菌总数降低到标准含量以下。而各个剂量的γ—照射对总酸及氨基酸态氮的数值几乎没有影响。     

Enumeration of micro-organisms in processed soy products with an automated most probable number method compared with standard plate method

Aim: The automated TEMPO system (bioMerieux) is based on the most probable number (MPN) method for the enumeration of micro‐organisms in foods. In this study, we evaluated the performance of the TEMPO system as a diagnostic tool in comparison with the standard method in processed soy products. Methods and Results: A verification study was conducted using artificially contaminated soy product samples such as soy protein isolate, water‐soluble soy polysaccharides, soy milk and processed soy food. Five types of micro‐organisms were analysed using the automated MPN method (total aerobic bacteria, total coliforms, Enterobacteriaceae, yeast and mould and Staphylococcus aureus) vs the standard plate method. The results from each of the methods were highly correlated (r > 0·95). Naturally contaminated processed soy products on the market were also studied. There were no discrepancies observed between the respective methods. Conclusions: TEMPO methods were equivalent to the corresponding standard plate methods with very good rates of agreement. Significance and Impact of the Study: The automated MPN method is more practical and reliable for in‐house microbiological testing in processed soy products.     

Evaluating Drosophila suzukii immunomarking for mark‐capture research

Drosophila suzukii Matsumura (Diptera: Drosophilidae) utilizes ‘Himalaya’ blackberry, Rubus armeniacus Focke (Rosaceae), as a host and may invade berry and stone fruit crops from field margins containing this invasive weed. Laboratory and semi‐field studies were conducted to determine (1) the persistence of protein marks including 10% chicken egg whites (egg albumin protein), 20% bovine milk (milk casein protein), and 20% soy milk (soy trypsin inhibitor protein) on topically sprayed D. suzukii, (2) protein retention on blackberry leaves, and (3) D. suzukii acquisition of protein after exposure to marked blackberry leaves for up to 14 days after application. All flies and leaves were assayed for the presence of the protein marks using protein‐specific enzyme‐linked immunosorbent assays. Egg albumin, milk casein, and soy trypsin proteins persisted on 94, 49, and 25% of the topically marked D. suzukii, respectively, throughout the 14‐day study period. Egg albumin was retained on 100% of treated leaves for 14 days, regardless of environmental conditions. At least 50% of flies exposed residually to egg albumin‐treated leaves were marked for 3 days, regardless of exposure time and environmental conditions. However, increasing fly exposure time to treated leaves in April and June appeared to improve protein mark acquisition. Acquisition of protein by flies from treated leaves for milk casein was inconsistent, and poor for soy trypsin, despite detectable levels on treated leaves. Egg albumin had the longest and most consistent persistence on flies, leaves, and flies exposed to leaves in laboratory and semi‐field studies, under a variety of environmental conditions and exposure times.     

Identification and Quantitation of New Glutamic Acid Derivatives in Soy Sauce by UPLC/MS/MS

Glutamic acid is an abundant amino acid that lends a characteristic umami taste to foods. In fermented foods, glutamic acid can be found as a free amino acid formed by proteolysis or as a non‐proteolytic derivative formed by microorganisms. The aim of the present study was to identify different structures of glutamic acid derivatives in a typical fermented protein‐based food product, soy sauce. An acidic fraction was prepared with anion‐exchange solid‐phase extraction (SPE) and analyzed by UPLC/MS/MS and UPLC/TOF‐MS. α‐Glutamyl, γ‐glutamyl, and pyroglutamyl dipeptides, as well as lactoyl amino acids, were identified in the acidic fraction of soy sauce. They were chemically synthesized for confirmation of their occurrence and quantified in the selected reaction monitoring (SRM) mode. Pyroglutamyl dipeptides accounted for 770 mg/kg of soy sauce, followed by lactoyl amino acids (135 mg/kg) and γ‐glutamyl dipeptides (70 mg/kg). In addition, N‐succinoylglutamic acid was identified for the first time in food as a minor compound in soy sauce (5 mg/kg).     

Biochemical and molecular characterization of <Emphasis Type="Italic">Cronobacter</Emphasis> spp<Emphasis Type="Italic">.</Emphasis> (formerly <Emphasis Type="Italic">Enterobacter sakazakii</Emphasis>) isolated from foods

The aim of this study was to identify and characterize Cronobacter spp. isolated from a range of foods. A total of 71 Cronobacter strains were isolated from 602 foods in our laboratory. The highest contamination was observed in foods of plant origin, e.g. spices, teas, chocolate, nuts, pastries and vegetables. On the basis of genus and species identification performed using genus-specific PCR, 16S rRNA sequencing and AFLP genotyping, most of the strains belonged to Cronobacter sakazakii. Biochemical profiling by the tests included in API 20E, complemented with relevant additional tests, classified the strains into 13 biogroups. AFLP genotyping facilitated discrimination of six main groups at the 70% similarity level and strain grouping correlated clearly with species identification. Our results indicate that molecular typing by AFLP may be applied as a useful tool not only for direct comparison of Cronobacter isolates, providing traceability, but also for the reliable species classification. Moreover, tracing of these bacteria in a wider variety of foods should be important to enhance the knowledge of their transmission.     

Aflatoxins isolated by immunoaffinity chromatography from foods consumed in The Gambia, West Africa.

An aflatoxin-specific, monoclonal antibody-based immunoaffinity chromatography method has been developed for the rapid isolation of aflatoxins from human foods. Aflatoxins were isolated by immunoaffinity chromatography from a variety of cooked foods, including maize, rice, millets, groundnut sauces, and leaf sauces, collected in The Gambia, West Africa. The aflatoxins were measured by direct fluorescence or high-pressure liquid chromatography. The highest levels were found for groundnut sauces, mean 162 ppb (range 18 to 943 ppb) for 18 positive samples, but aflatoxins were found in other foods; e.g., maize, mean 9.7 ppb (range 2 to 35 ppb) for nine positive samples. The food analysis results were used with records of the amounts of cooked food to estimate a mean daily intake for an individual of the order of 3.5 micrograms of aflatoxins per day. This approach for exposure assessment is considered in relation to other biomarkers of aflatoxin exposure using biological fluids.     

Isolation and identification of a humanTRPV1 activating compound from soy sauce

Transient receptor potential vanilloid 1 (TRPV1) was identified as a receptor of capsaicin, which is a pungent ingredient in hot red peppers. Due to its relevance for nociception, a physiological and pharmacological study of TRPV1 has also been developed. Therefore, it is important to enrich scientific knowledge regarding the TRPV1 activating or inhibiting compounds. In this study, we fractionated soy sauce based on the human TRPV1 (hTRPV1) activity using column chromatography and purified 5-(9H-pyrido[3,4-b]indol-1-yl)-2-furanmethanol (perlolyrine) as an hTRPV1-activating compound. Additionally, perlolyrine activates the human transient receptor potential ankyrin 1 (hTRPA1). The EC₅₀ of hTRPV1 and hTRPA1 were 2.87 and 1.67 μmol L^?1, respectively. HPLC quantification of soy sauces showed that they contain 2.22–12.13 μmol L^?1 of perlolyrine. The sensory evaluation revealed that perlolyrine has taste modification effect. The results of this study, for the first time, suggest that perlolyrine induces the activation of hTRPV1 and hTRPA1.     

Appearance of direct-acting mutagenicity of various foodstuffs produced in Japan and Southeast Asia on nitrite treatment

After nitrite treatment, various kinds of pickled vegetables and sun-dried fishes produced in Japan showed direct-acting mutagenicity on Salmonella typhimurium TA100, inducing 1900-18000 revertants/g. Kimchis, sun-dried fishes, sun-dried squid, soy sauces, fish sauces, bean pastes and shrimp paste produced in Korea, the Philippines and Thailand also showed direct-acting mutagenicity after nitrite treatment. All soy sauces and fish sauces tested contained as much tyramine as 17-1020 micrograms/ml, but very low or undetectable amounts of (-)-(1S,3S)- and (-)-(1R,3S)-1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acids.     

Metabolism of the Soy Isoflavones Daidzein and Genistein by Fungi Used in the Preparation of Various Fermented Soybean Foods

The ability of fungi used in the preparation of fermented soybean foods to metabolize the soy isoflavones daidzein and genistein was investigated. A total of 21 fungal strains from dou-chi, miso, sake, soy sauce, and sufu were screened. The genera of the tested fungi included Actinomucor, Aspergillus, Candida, Debaryomyces, Monascus, Mucor, Rhizopus, Saccharomyces, and Zygosaccharomyces. The results were that all tested Aspergillus strains from these soybean foods, including five A. oryzae strains, one A. sojae strain, and one A. tamarii strain, metabolized both daidzein and genistein. In contrast, no other tested fungi from the fermented soybean foods metabolized either daidzein or genistein. The metabolites of daidzein and genistein by Aspergillus strains were identified as 8-hydroxydaidzein and 8-hydroxygenistein, respectively, based on their mass, ¹H-, and ¹³C-NMR spectra.     

Determination of S-Methylmethionine,Vitamin U,in Various Teas

S-Methylmethionine (MMS, an anti-ulcer factor, Vitamin u) was determined in the extracts of various kinds of teas, such as green teas, black teas and oolong teas, using an amino acid analyzer for physiological-fluid analysis or for rapid analysis. MMS in the column eluates was confirmed to be dimethyl sulfide by a gas-chromatographic method with a flame photometric detector. The quantity of MMS obtained from the various green teas depended on the quality and the freshness, i.e.fresh, high-quality gyokuro, 15.7 to 24.5 mg%; fresh sen-cha, 7.0 to 10.3 mg%; and the other green teas 1 to 6mg%. Oolong tea and black tea did not contain MMS.

The extraction conditions for and the heat-stability of MMS were also discussed.     

Content of N-Nitroso Compounds and Mutagenicity in 35 Japanese Foods after Treating with Nitrite

Various Japanese foods were treated with 22 mm nitrite at pH 3 for 1 hr at 37°C. Ethyl acetate extracts of the nitrosation mixtures were examined for their total NC content and mutagenicity to Salmonella typhimurium TA 100 to search for foods which formed a considerable amount of N-nitroso compounds (NCs) but showed no mutagenicity.

Most of the foods (32/35) formed NCs at levels in the range of 22–4758 μmol N-NO/kg after the nitrite treatment. Among these foods, fermented products had a high level of NCs (mean = 952 μmol N-NO/kg), vegetables, cereals and fruits had a moderate level of NCs (mean = 225 μmol N-NO/kg), and meat and fish had a low level of NCs (mean = 99 μmol N-NO/kg). Only five kinds of food, i.e., soy sauce, salted Chinese cabbage, cabbage, Japanese radish and sausage, showed mutagenicity to Salmonella typhimurium TA 100. These results imply that considerably large amounts of various precursors of non-mutagenic NCs are present in foods, especially in some fermented products and citrus fruits.     

Entrapment of soy bean trypsin inhibitor and alpha1-antitrypsin by multilamellar liposomes.

The broad-spectrum protease inhibitors, soy bean trypsin inhibitor and α₁-antitrypsin, were entrapped within anionic multilamellar liposomes; the efficiency of entrapment was 12% for α₁-antitrypsin and 14% for soy bean trypsin inhibitor. Entrapment of ³H-labeled d-glucose, a marker for the aqueous compartment, was dependent upon the nature and concentration of coentrapped antiprotease. Rechromatography of the pooled liposome fractions following solubilization with the detergent Triton X-100 demonstrated latency of the entrapped materials. In addition, entrapment of soy bean trypsin inhibitor, as well as ³H-labeled d-glucose, was shown to be proportional to the net anionie surface charge in the lipid bilayers, suggesting sequestration within the aqueous compartments of the liposomes. This localization was also indicated by the minimal adsorption of antiproteases to anionic liposomes, contrasted with the extensive electrostatic binding of the antiproteases to cationic liposomes.     

Butyrate Activation in Rhodopseudomonas palustris No. 82

Halotolerant killer yeasts which showed killer activity in the presence of NaCl were isolated from fermented foods, such as miso, soy sauce and salted vegetables, and identified as Debaryomyces hansenii, Hansenula anomala, Candida naeodendra and Pichia farinosa. The killer strains of C. naeodendra and P. farinosa were found here for the first time. Seventy-six percent of the salted vegetable samples contained killer yeasts, mainly D. hansenii. On the other hand, killer strains were isolated from 3 of 18 samples of miso and soy sauce. The killer spectra against the standard killer strains, K1 ~ K10, were different from those of other killer strains reported previously.     

Extracts affecting mitotic division in root-tip meristematic cells

Some species of Psychotria (Rubiaceae) are important in herbal medicine, where their extracts are used internally for infections of the female reproductive system, bronchitis, gastrointestinal disturbances, skin irritations, tumors, ulcers, and eye disturbances. The antiproliferative and genotoxic effects of Psychotria myriantha Mull. Arg. and P. leiocarpa Cham. et Schlecht infusions on the Allium cepa L. cell cycle were evaluated. The teas were prepared by infusing the leaves in distilled water, in two concentrations: 1.13 mg/mL and 6.78 mg/mL. Three groups of four bulbs were used for each Psychotria species. After the bulbs rooted in distilled water, they were transferred to the teas for 24 hours, except for the control that stayed in water. The rootlets were then collected, fixed in ethanol-acetic acid (3:1) for 24 hours, and stored in 70% ethanol. For each group of bulbs, 4000 cells were analyzed, calculating the mitotic indexes, submitting them to statistic analysis, using the χ ² test (p = 0.05). The results showed a decrease in mitotic index with an increase in tea concentration in both species. In P. leiocarpa, the mitotic index values differed significantly between the control and concentration of 6.78 mg/mL (χ ² = 9.863). For P. myriantha, the values referring to the mitotic index differed greatly between the control and the treatments (χ ² = 124.8). With this study, it was determined that P. myriantha and P. leiocarpa infusions possess antiproliferative effects on the A. cepa cell cycle, and teas of P. myriantha also have genotoxic activity.     

A potential contamination error associated with insect protein mark‐capture data

Various types of protein‐spray solutions have proven effective for externally tagging arthropods for mark‐release‐recapture and mark‐capture type dispersal research. However, there is concern that certain standardized arthropod collection methods, such as sweep netting, might lead to high incidences of protein transfer from field‐marked to unmarked arthropods during sample collection and sample handling. Native arthropods were collected in sweep nets from a field of alfalfa, Medicago sativa L. (Fabaceae). The nets also contained 10 egg white‐, 10 bovine milk‐, 10 soy milk‐, and 10 water (control)‐marked Hippodamia convergens Guérin‐Méneville (Coleoptera: Coccinellidae) that were visually distinguishable by a yellow, white, green, and blue dot, respectively. The plant debris and arthropods from each sweep net collection were then placed into either a paper or a plastic bag and frozen for storage. The contents of each sweep net sample were thawed and the color‐coded H. convergens and field‐collected arthropods were examined for the presence of each protein by an egg white (albumin), bovine milk (casein), and soy milk (soy trypsin) enzyme‐linked immunosorbent assay (ELISA). Data revealed that only 0.67, 0.81, and 0% of the field‐collected unmarked arthropods acquired an egg white, bovine milk, and soy milk mark, respectively. ELISA results also showed that all the egg white‐marked H. convergens retained their mark, but 22.1% of the bovine milk‐marked and 5.1% of the soy milk‐marked H. convergens (color‐coded beetles) lost their mark during the collection and sample handling processes.     

CRYSTALLINE SOYBEAN TRYPSIN INHIBITOR : II. GENERAL PROPERTIES

A study has been made of the general properties of crystalline soybean trypsin inhibitor. The soy inhibitor is a stable protein of the globulin type of a molecular weight of about 24,000. Its isoelectric point is at pH 4.5. It inhibits the proteolytic action approximately of an equal weight of crystalline trypsin by combining with trypsin to form a stable compound. Chymotrypsin is only slightly inhibited by soy inhibitor. The reaction between chymotrypsin and the soy inhibitor consists in the formation of a reversibly dissociable compound. The inhibitor has no effect on pepsin. The inhibiting action of the soybean inhibitor is associated with the native state of the protein molecule. Denaturation of the soy protein by heat or acid or alkali brings about a proportional decrease in its inhibiting action on trypsin. Reversal of denaturation results in a proportional gain in the inhibiting activity. Crystalline soy protein when denatured is readily digestible by pepsin, and less readily by chymotrypsin and by trypsin. Methods are given for measuring trypsin and inhibitor activity and also protein concentration with the aid of spectrophotometric density measurements at 280 mµ.     

Bioactivity of soy-based fermented foods: A review

For centuries, fermented soy foods have been dietary staples in Asia and, now, in response to consumer demand, they are available throughout the world. Fermentation bestows unique flavors, boosts nutritional values and increases or adds new functional properties. In this review, we describe the functional properties and underlying action mechanisms of soy-based fermented foods such as Natto, fermented soy milk, Tempeh and soy sauce. When possible, the contribution of specific bioactive components is highlighted. While numerous studies with in vitro and animal models have hinted at the functionality of fermented soy foods, ascribing health benefits requires well-designed, often complex human studies with analysis of diet, lifestyle, family and medical history combined with long-term follow-ups for each subject. In addition, the contribution of the microbiome to the bioactivities of fermented soy foods, possibly mediated through direct action or bioactive metabolites, needs to be studied. Potential synergy or other interactions among the microorganisms carrying out the fermentation and the host's microbial community may also contribute to food functionality, but the details still require elucidation. Finally, safety evaluation of fermented soy foods has been limited, but is essential in order to provide guidelines for consumption and confirm lack of toxicity.     

Evaluation of peptones from chicken waste as a nitrogen source for micro-organisms

In this study, chicken peptone was produced by hydrolysing inedible parts derived from chickens using endo-protease and exo-protease. The usefulness of chicken peptone as a nutrient source for bacteria was evaluated in comparison with other commercially produced peptones (animal, soy and casein-derived peptone). Escherichia coli and Bacillus subtilis were used as test strains to determine the effect of peptones from different sources on their growth ability. Both bacteria were successfully cultured in chicken peptone solution, which is similar to peptone solution containing commercial peptones apart from animal peptone. In chemical analysis, chicken peptone contained 12·0% nitrogen; this was similar to the nitrogen content from other commercial peptone sources, except for the 9·0% nitrogen found in soy peptones. The molecular weight of the peptone was determined by gel filtration chromatography, and those of all peptone, except animal-derived peptone, were found to be <5000 Da. In addition, when B. subtilis was cultured in a medium containing chicken peptone, it was shown that the protease activity was highest as compared with other commercial peptones. From these results, it is suggested that chicken peptone can be utilized for microbial culture, and this is an effective method to reuse chicken waste.     

Soy consumption and risk of COPD and respiratory symptoms: a case-control study in Japan

Background

To investigate the relationship between soy consumption, COPD risk and the prevalence of respiratory symptoms, a case-control study was conducted in Japan.

Methods

A total of 278 eligible patients (244 men and 34 women), aged 50–75 years with COPD diagnosed within the past four years, were referred by respiratory physicians, while 340 controls (272 men and 68 women) were recruited from the community. All participants underwent spirometric measurements of respiratory function. Information on demographics, lifestyle characteristics and habitual food consumption was obtained using a structured questionnaire.

Results

Total soy consumption was positively correlated with observed lung function measures. The mean soy intake was significantly higher among controls (59.98, SD 50.23 g/day) than cases (44.84, SD 28.5 g/day). A significant reduction in COPD risk was evident for highest versus lowest quartile of daily intake of total soybean products, with adjusted odds ratio (OR) 0.392, 95% CI 0.194–0.793, p for trend 0.001. Similar decreases in COPD risk were associated with frequent and higher intake of soy foods such as tofu and bean sprouts, whereas respiratory symptoms were inversely associated with high consumption of soy foods, especially for breathlessness (OR 0.989, 95% CI 0.982–0.996).

Conclusion

Increasing soy consumption was associated with a decreased risk of COPD and breathlessness.