Does Colour of the Food Attract Ants?

Milky white, brown, yellow and pink sugar grains along with normal sugar grains in equal number were offered to the ants at different sites, in the foraging ground of a garden locating at Garia, Kolkata, India to note the role of colouration of the food in food selection, if any. It is revealed that the ants Anoplolepis gracilipes procured all the supplied colour sugar grains from the offered sites between 1 and 43 min and the normal sugar grains between 1 and 38 min from the offered sites. Results of statistical analyses clearly indicate that the colour of the food has no role to attract the ants A. gracilipes in respect to procurement times of the sugar grains noted. This suggests that the colour of the food does not act as an attractant for the ants A. gracilipes in food selection.     

The Immediate Influence of a Food Safety Incident on Japanese Consumers’ Food Choice Decisions and Willingness to Pay for Safer Food

In January 2008, 10 people from three families living in Chiba and Hyogo Prefectures in Japan were found to be poisoned after eating frozen dumplings that had been imported from Tianjin, China. This incident had a big influence in the short term on Japanese consumers’ consumption choice of imported food from China as well as the willingness to pay (WTP) for food with higher safety guarantees. Using data from a Web-survey of 1500 respondents covering the whole of Japan, two regression models show that firstly, after the incident, consumers intending to buy Chinese food products reduced from 92.5% to 27.6%, and the change of purchase decision is mostly affected by consumers’ prior risk perception and attitude about Chinese products and presents a regional difference. Secondly, Japanese consumers are willing to pay 64,300 yen per year for safer food on average after the incident, and those whose purchase decision is influenced by the incident have a higher WTP of 54,000 yen than those who are not influenced. The most significant factor to decide the WTP is the framing of questions in the survey. The influence of demographic factors is less important and inconsistent in the two models.     

In Vitro Survey of α-Glucosidase Inhibitory Food Components

A survey of food components with α-glucosidase (AGH) inhibitory activity was conducted to identify a prophylactic effect for diabetes in food. Sardine muscle hydrolyzed by alkaline protease showed potent activity (IC₅₀ = 48.7mg/ml) as well as green and oolong teas (IC₅₀ = 11.1 and 11.3mg/ml, respectively). Furthermore, hydrolyzates prepared by various proteases gave differing AGH inhibitory activity. DEAE-Sephadex chromatography of the alkaline protease hydrolyzate eluted potent AGH inhibitors (IC₅₀ = 15.6mg/ml) with a 50 mm phosphate buffer (pH 7.0) containing 0.3 m NaCl, and their subsequent separation by HPLC in an ODS column showed that there were some inhibitors possessing primary amino groups. This indicates that they would have been high anionic and peptidic compounds.     

Disinfection in Food Processing – Efficacy Testing of Disinfectants

The key to effective cleaning and disinfection of food plants is the understanding of the type of the soil to be removed from the surfaces. An efficient cleaning and disinfection procedure consists of a sequence of rinses using good quality water with application of detergents and disinfectants. Disinfection is required in food plant operations, where wet surfaces provide favourable conditions for the growth of microbes. The efficacy of disinfectants is usually determined in suspensions, which do not mimic the growth conditions on surfaces where the agents are required to inactivate the microbes. Therefore, the suspension tests do not give adequate information and reliable carrier tests, which mimic surface growth, are needed. In developing a proposal for the testing of disinfectants on surfaces to an analytical standard, it is important to identify the major sources of variation in the procedure. In response to the need for a relatively realistic, simple and reliable test for disinfectant efficacy a method for culturing laboratory model biofilms has developed. The use of artificial biofilms i.e. biofilm-constructs inoculated with process contaminants in disinfectant testing can also be used for screening the activity of various disinfectants on biofilm cells. Both biofilm carrier tests showed clearly that the biofilm protects the microbes against the disinfectants. The chemical cleanliness is also essential in food plants. The total cleanliness of the process lines is mainly based on measuring the microbial load using culturing techniques. These results can give an incorrect picture of the total cleanliness, because the viable microbes do not grow when disinfectants are left on the surface. The luminescent bacteria light inhibition method offers a useful alternative for testing chemical residue left on surfaces after cleaning and disinfection operations.     

Do Food Web Models Reproduce the Structure of Mutualistic Networks?

Background

Simple models inspired by processes shaping consumer-resource interactions have helped to establish the primary processes underlying the organization of food webs, networks of trophic interactions among species. Because other ecological interactions such as mutualisms between plants and their pollinators and seed dispersers are inherently based in consumer-resource relationships we hypothesize that processes shaping food webs should organize mutualistic relationships as well.

Methodology/Principal Findings

We used a likelihood-based model selection approach to compare the performance of food web models and that of a model designed for mutualisms, in reproducing the structure of networks depicting mutualistic relationships. Our results show that these food web models are able to reproduce the structure of most of the mutualistic networks and even the simplest among the food web models, the cascade model, often reproduce overall structural properties of real mutualistic networks.

Conclusions/Significance

Based on our results we hypothesize that processes leading to feeding hierarchy, which is a characteristic shared by all food web models, might be a fundamental aspect in the assembly of mutualisms. These findings suggest that similar underlying ecological processes might be important in organizing different types of interactions.     

Food quality of mixed bacteria–algae diets for Daphnia magna

Bacteria can comprise a large fraction of seston in aquatic ecosystems and can therefore significantly contribute to diets of filter-feeding zooplankton. To assess the effect of three heterotrophic bacteria (Flavobacterium sp., Pseudomonas sp. and Escherichia coli) on survival, growth and egg production of juvenile Daphnia magna during six-day growth experiments, five ratios of bacteria–Scenedesmus obliquus mixtures were fed. Potential growth-limiting effects mediated by essential biochemicals were assessed upon supplementation of pure bacterial diets with a sterol (cholesterol) or a polyunsaturated fatty acid (EPA). Pure bacterial diets always had detrimental effects on Daphnia. However, cholesterol supplementation of Flavobacterium sp. enhanced growth rates of Daphnia. Diets containing Pseudomonas impaired Daphnia growth even at low dietary proportions (20%), indicating their toxicity. In contrast, Daphnia grew at relative high dietary proportions of Flavobacterium sp. and E. coli (80–50%). In fact, diets containing small proportions of these heterotrophic bacteria (Flavobacterium ≤50%, E. coli 20%) even significantly increased Daphnia growth rates compared to pure algal diets, indicating a nutritional upgrading by these bacteria. Our results suggest that the relative contribution of bacteria and phytoplankton to total dietary carbon as well as their phylogenetic composition strongly influence Daphnia fitness and potentially other filter-feeding zooplankton under field conditions.     

Nitration of β-Lactoglobulin but Not of Ovomucoid Enhances Anaphylactic Responses in Food Allergic Mice

BackgroundWe revealed in previous studies that nitration of food proteins reduces the risk of de novo sensitization in a murine food allergy model. In contrast, in situations with preformed specific IgE antibodies, in vitro experiments suggested an increased capacity of effector cell activation by nitrated food proteins.ObjectiveThe aim of this study was to investigate the influence of protein nitration on the effector phase of food allergy.DesignBALB/c mice were immunized intraperitoneally (i.p.) with the milk allergen β-lactoglobulin (BLG) or the egg allergen ovomucoid (OVM), followed by intragastric (i.g.) gavages to induce a strong local inflammatory response and allergen-specific antibodies. Subsequently, naïve and allergic mice were intravenously (i.v.) challenged with untreated, sham-nitrated or nitrated BLG or OVM. Anaphylaxis was monitored by measuring core body temperature and determination of mouse mast cell protease-1 (mMCP-1) levels in blood.ResultsA significant drop of body temperature accompanied with significantly elevated concentrations of the anaphylaxis marker mMCP-1 were only observed in BLG allergic animals challenged with nitrated BLG and not in OVM allergic mice challenged with nitrated OVM. SDS-PAGE and circular dichroism analysis of the differentially modified allergens revealed an effect of nitration on the secondary protein structure exclusively for BLG together with enhanced protein aggregation.ConclusionOur data suggest that nitration affects differently the food allergens BLG and OVM. In the case of BLG, structural changes favored dimerization possibly explaining the increased anaphylactic reactivity in BLG allergic animals.     

Ants’ Food Examination

Sugar, salt and alum grains between 15 and 55 mg were deposited at different sites in the foraging ground of the ants Anoplolepis gracilipes and Paratrechina longicornis to study the examination processes the ants applied prior to carry these grains to the nest or refused at the site. It is revealed that, of the supplied 10 grains of these three substances A. gracilipes and P. longicornis examined only one sugar grain in most cases and two grains in few cases prior to carry a grain to the nest. Under similar situation an ant irrespective of species examined in most cases only one salt grain though few individuals examined 2 or 3 or 4 grains prior to have a decision either to carry one to the nest or to move elsewhere refusing the same at the site. Interestingly, an ant individual only in few cases examined only one alum grain but in most cases it examined 2, 3, 4 even up to all the 10 supplied alum grains scrupulously prior to refuse the same. Of the offered grain the ants procured 100 % sugar grains and 60 % salt grains from the sites to the nest while 100 % alum grains were refused at the sites following careful examination. As sugar, salt and alum grains look almost alike examination of all the alum grains was performed by the ants with a hope to get sugar grains, if any, from amongst these visually similar kinds of grains. This may be due to lack of food examination system at a precision level.     

Use of Random Amplified Polymorphic DNA Analysis for Economically Important Food Crops

The objective of this review is to summarize numerous studies on the use of the random amplified polymorphic DNA （RAPD） technique on rice, corn, wheat, sorghum, barley, rye, and oats to examine its feasibility and validity for assessment of genetic variation, population genetics, mapping, linkage and marker assisted selection, phylogenetic analysis, and the detection of somaclonal variation. Also we discuss the advantages and limitations of RAPD. Molecular markers have entered the scene of genetic improvement in different fields of agricultural research. The simplicity of the RAPD technique made it ideal for genetic mapping, plant and animal breeding programs, and DNA fingerprinting, with particular utility in the field of population genetics.     

Package Unit Size and Amount of Food: Do Both Influence Intake?

Objective: Large portions increase intake and are hypothesized to contribute to the obesity epidemic. However, it is unclear if portion size affects intake through changes in the unit size of available food or the overall amount of food available for consumption. Thus, this study examined the independent effects of package unit size and amount of food on intake. It was hypothesized that both variables would influence intake. Research Methods and Procedures: Non‐obese (BMI <30 kg/m²), non‐smoking, unrestrained, college‐aged men (n = 12) and women (n = 16) who regularly consumed (≥3 times/wk) snack foods were randomly assigned to one of four groups crossing package unit size (small vs. large) and amount of food (small vs. large). Participants were given a box with 4 snack foods (potato chips, cheese crackers, cookies, and candy) packaged according to their assigned group to take home and eat over 3 days. Dependent variables were energy and gram intake of provided snack foods. Results: An effect of amount of food was found (p < 0.01). A 100% increase in the amount of food provided produced an 81% increase in energy consumed from the snack foods [small amount, 21,037.6 ± 10,852 kJ (5028 ± 2596 kcal) vs. large amount, 11,640.7 ± 4914.1 kJ (2782 ± 1174 kcal)]. No effect of package unit size was found. Discussion: These results suggest that the amount of food available to eat strongly influences intake.     

Food habits of three carnivores in a mosaic landscape of São Paulo state,Brazil

São Paulo is the most developed state in Brazil, but despite intense land use changes, some mammal species still inhabit remnant fragments of native vegetation of the state. We used fecal analyses to investigate prey diversity, trophic niche breadth, and trophic niche overlap of pumas, ocelots, and maned wolves in protected and non-protected areas in São Paulo state. During 18 months, we inspected more than 10,000 km of roads and trails and collected 233 fecal samples. Maned wolves showed generalist food habit, ocelots were predominantly carnivores, and pumas were strict carnivores. The European hare, an exotic species which had not yet been reported in the study area, was identified in the feces of a puma. Trophic niche breadth was the lowest for maned wolves (BA?=?0.339) and the highest for pumas (BA?=?0.723). Trophic niche overlap was high between maned wolves and ocelots (O_jk?=?0.765) and between pumas and ocelots (O_jk?=?0.639). Significantly different diets of maned wolves and ocelots were observed between dry and rainy seasons. Our findings indicate that these three species may adapt their diets to the disturbed landscapes. This is the second study characterizing food habits of ocelots in Cerrado areas but the first considering a large number of samples.     

Development and Evaluation of Simple Dot–Blot Assays for Rapid Detection of Staphylococcal Enterotoxin-A in Food

The present study was aimed to develop and evaluate dot–blot assays for rapid detection of staphylococcal enterotoxin-A (SEA) in food. Dot blots were developed in two formats, indirect and sandwich utilizing mouse monoclonal anti-SEA and rabbit polyclonal anti-SEA antibodies. In indirect dot–blot format, recombinant SEA was directly coated on NCM dot–blot strip and detection was carried out by anti-SEA antibodies. In sandwich dot–blot format, SEA was trapped between anti-SEA capture and detection antibodies. Both the dot–blot assays exhibited a sensitivity of ~48 ng ml^?1 when tested in different food matrices. The developed assays were highly specific as no cross-reactivity was detected with other classical staphylococcal enterotoxins, toxigenic bacteria and foodborne pathogens. Sensitivity and specificity of developed indirect and sandwich dot–blot assays with respect to PCR was found to be 100 and 99%, respectively. The results shows that the developed dot–blot assays can be used as rapid preliminary screening tests for detection of SEA in food or determining the toxigenic potential of staphylococci, especially in resource-limited settings.     

The Impact of Cormorants on Plant–Arthropod Food Webs on Their Nesting Islands

This study investigated the effects of cormorant colonies on plant–arthropod island food webs, the consequences of nutrient-rich runoff on marine communities, and feedback loops from marine to terrestrial ecosystems. Terrestrial plant responses were as expected, with the highest plant biomass on islands with low nest density and the highest nitrogen (N) content on islands with high nest density. In contrast to our hypothesis, we found no uniform density response across guilds. Among herbivores, the variable responses may depend on the relative importance of plant quality or quantity. As expected, nutrient-rich runoff entered water bodies surrounding cormorant nesting islands, but only at high nest density, and increased the density of emerging insects. This created a potential feed-back loop to spiders (major terrestrial predators), where stable isotope analyses suggested great use of chironomids. Contrary to our expectation, this potential feed-back did not result in the highest spider density on islands with a high cormorant nest density. Web spiders showed no changes in density on active cormorant islands, and lycosids were actually less abundant on active cormorant islands compared to reference islands. The variable response of spiders despite increased dipteran densities, and also in other consumer groups, may be due to direct negative effects of cormorants on soil chemistry, vegetation cover, and other density regulating forces (for example, top–down forces) not studied here. This study highlights the importance of including processes in the surrounding marine ecosystem to understand the impacts of seabirds on the food web structures of their nesting islands.     

Structural Relaxation During Drying and Rehydration of Food Materials��the Water Effect and the Origin of Hysteresis

The state of water in foodstuffs is a guiding principle in food design, and the equilibrium concept of water activity (Aw) is ubiquitous. It is regarded as a primary variable or “hurdle” in preservation technology, and a key variable influencing chemical reaction during storage. However, the amount of water in any system differs as function of water activity depending whether it is determined by water sorption or desorption. Even though this hysteresis behaviour has already been described in the literature, no physical interpretation of its origin has yet been proposed with respect to detailed molecular organisation. This work shows, for two different food powders, gluten and a milk-based product that the hysteresis disappears when either go through their glass transition. A more complete DSC analysis for gluten during different sorption/desorption cycles demonstrates that the hysteresis is dependent on the ageing of the material, which evolves in the glassy state and is induced by structural relaxation.     

Colored Food Emulsions—Implications of Pigment Addition on the Rheological Behavior and Microstructure

Coloring foods with natural pigments enables the development of attractive products with nutritional advantages. The overall objective of this work was to study the consequences of adding the pigments lutein (lipophylic) and phycocyanin (hydrophilic) on the rheological behavior of oil-in-water food emulsions stabilized by pea protein isolate. The emulsions were characterized in terms of their linear viscoelasticity, and of their steady and transient flow behaviors. The rheological tests were monitored by using a microscope (optical analysis system) coupled to a controlled stress rheometer. Upon lutein incorporation, the emulsions became less stable, presenting lower rheological function values than the control emulsion (without pigment addition). On the other hand, phycocianin addition resulted in a significant reinforcement of emulsion structure, a higher resistance to structural breakdown becoming evident. An emulsion containing both pigments, in the same proportion, presented an intermediate rheological behavior resulting from a combination of the effects observed for the emulsions containing each of them.     

Does Weather or Site Characteristics Influence the Ability of Scavengers to Locate Food?

Olfactory predators and scavengers rely on odors to locate food, and they forage primarily at night. We hypothesized that weather (e.g. wind speed, humidity, and temperature), vegetation, and landscape features affect the dissipation of odors in the atmosphere and, thus, impact the foraging efficiency of olfactory predators. We tested this hypothesis by assessing what conditions were correlated with the persistence of bait along the dike surrounding Willard Bay Reservoir, Utah. We distributed 124 chicken eggs and 199 dead European starlings (Sturnus vulgaris) as bait over 21 separate occasions spanning from May 21, 2009, to August 18, 2009. We used timers to record the time of consumption and cameras to identify which species ate the bait. Sixty‐six eggs and 87 dead European starlings were consumed. The bait was consumed mostly at night (83%) and by striped skunks (Mephitis mephitis), raccoons (Procyon lotor), and red foxes (Vulpes vulpes). We used nest survival models in program MARK to determine which covariates influenced bait persistence. We tested nine variables and found that bait persistence was influenced by section of the dike, time since study initiation, temperature, humidity, and wind speed but not bait type (egg or dead European starling), terrain, or visual cover. How quickly scavengers were able to locate food, which was inversely related to rates of bait persistence, decreased with higher temperatures and wind speeds and increased with higher humidity. Our results support the hypothesis that weather and micro‐habitat characteristics impact the ability of olfactory predators and scavengers to locate food.     

Priming of Social Distance? Failure to Replicate Effects on Social and Food Judgments

Williams and Bargh (2008) reported an experiment in which participants were simply asked to plot a single pair of points on a piece of graph paper, with the coordinates provided by the experimenter specifying a pair of points that lay at one of three different distances (close, intermediate, or far, relative to the range available on the graph paper). The participants who had graphed a more distant pair reported themselves as being significantly less close to members of their own family than did those who had plotted a more closely-situated pair. In another experiment, people's estimates of the caloric content of different foods were reportedly altered by the same type of spatial distance priming. Direct replications of both results were attempted, with precautions to ensure that the experimenter did not know what condition the participant was assigned to. The results showed no hint of the priming effects reported by Williams and Bargh (2008).