Physical Property Changes in Raw and Roasted Almonds during Gastric Digestion In vivo and In vitro

The rate of almond breakdown during gastric digestion may be influenced by structural changes that occur during roasting. The primary objective of this study was to investigate in vivo physical property changes of raw and roasted almonds during gastric digestion, using the growing pig as a model for an adult human. Seventy two male pigs were fed a meal of raw or roasted almonds and digested samples were taken 20, 60, 180, 300, 480, and 720 min after meal consumption from the proximal and distal stomach regions. Particle size distribution, rheological flow behavior, and textural attributes of gastric digesta were measured. Particle size distributions were fit to the Rosin-Rammler function to determine the median particle diameter (x₅₀) and distribution spread (b) parameters. Median particle diameter was statistically influenced by stomach region (p?<?0.0001). Evidence of gastric sieving was observed by an increased median particle diameter and narrower distribution spread in the distal region. To elucidate on textural changes of diced almonds during digestion, an in vitro study was conducted in a static gastric environment. Results indicated that a majority of textural changes occurred during the first hour of digestion, a trend unobserved in the in vivo trial. No significant differences in physical property changes were observed between raw and roasted almonds during gastric digestion in vivo as measured by particle size distribution, textural attributes, and rheological flow behavior. This suggests that raw and roasted almonds break down at a similar rate in the gastric environment.     

Volatile Components of Roasted Almonds: Basic Fraction

Roasted almond volatiles were isolated by vacuum carbon dioxide distillation of acetone extracts and separated into basic and non-basic fractions. The basic fraction was analyzed by combination gas chromatography-mass spectrometry utilizing open tubular column. Seventeen pyrazines and 2-formyl pyrrole were identified by comparison of their mass spectra with reference spectra. Besides them, five compounds were tentatively identified by mass spectrometry.     

Solid Loss of Carrots During Simulated Gastric Digestion

The knowledge of solid loss kinetics of foods during digestion is crucial for understanding the factors that constrain the release of nutrients from the food matrix and their fate of digestion. The objective of this study was to investigate the solid loss of carrots during simulated gastric digestion as affected by pH, temperature, viscosity of gastric fluids, mechanical force present in stomach, and cooking. Cylindrical carrot samples were tested by static soaking method and using a model stomach system. The weight retention, moisture, and loss of dry mass were determined. The results indicated that acid hydrolysis is critical for an efficient mass transfer and carrot digestion. Internal resistance rather than external resistance is dominant in the transfer of soluble solids from carrot to gastric fluid. Increase in viscosity of gastric fluid by adding 0.5% gum (w/w) significantly increased the external resistance and decreased mass transfer rate of carrots in static soaking. When mechanical force was not present, 61% of the solids in the raw carrot samples were released into gastric fluid after 4 h of static soaking in simulated gastric juice. Mechanical force significantly increased solid loss by causing surface erosion. Boiling increased the disintegration of carrot during digestion that may favor the loss of solids meanwhile reducing the amount of solids available for loss in gastric juice. Weibull function was successfully used to describe the solid loss of carrot during simulated digestion. The effective diffusion coefficients of solids were calculated using the Fick’s second law of diffusion for an infinite cylinder, which are between 0.75 × 10⁻¹¹ and 8.72 × 10⁻¹¹ m²/s, depending on the pH of the gastric fluid.     

The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels

The objective of this study was to analyse the impact of the gel structure obtained by different heat-induced temperatures on the in vitro gastric digestibility at pH 2. To achieve this, gels were prepared from soy protein, pea protein, albumin from chicken egg white and whey protein isolate at varying temperatures (90, 120 and 140 °C) for 30 min. Gels were characterised prior to digestion via microstructure and SDS-PAGE analysis. Subsequently, the gastric digestion process was followed via the protein hydrolysis and HPSEC analysis up to 180 min. Peptides of different sizes (<5 kDa) were gradually formed during the digestion. Our results showed that gels induced at 140 °C were digested faster. The protein source and gelation temperature had great influence on the in vitro gastric protein digestibility.     

Modes of Disintegration of Solid Foods in Simulated Gastric Environment

A model stomach system was used to investigate disintegration of various foods in simulated gastric environment. Food disintegration modes and typical disintegration profiles are summarized in this paper. Mechanisms contributing to the disintegration kinetics of different foods were investigated as related to acidity, temperature, and enzymatic effect on the texture and changes in microstructure. Food disintegration was dominated by either fragmentation or erosion, depending on the physical forces acting on food and the cohesive force within the food matrix. The internal cohesive forces changed during digestion as a result of water penetration and acidic and enzymatic hydrolysis. When erosion was dominant, the disintegration data (weight retention vs. disintegration time) may be expressed with exponential, sigmoidal, and delayed-sigmoidal profiles. The different profiles are the result of competition among the rates of water absorption, texture softening, and erosion. A linear-exponential equation was used to describe the different disintegration curves with good fit. Acidity and temperature of gastric juice showed a synergistic effect on carrot softening, while pepsin was the key factor in disintegrating high-protein foods. A study of the change of carrot microstructure during digestion indicated that degradation of the pectin and cell wall was responsible for texture softening that contributed to the sigmoidal profile of carrot disintegration.     

Epinastic Thresholds in a Simulated Hypogravity Environment

The morphological changes of several grasses, dicotyledons and thallial plants to decreasing increments of gravity from the normal 1 g to 0 g were determined. The various levels of simulated hypogravity were obtained by regulation of the angles of the rotating clinostats. Reaction to simulated hypo-gravity is evidenced by leaf, petiole, stem and coleoptile epi-nasty, root hyponasty in the leafy plants and cereal seedlings and increased lobulation in gametophytes. Threshold response for the gametophyte, marigold, bean and pepper plants was approximately 0.67 x g while that for the wheat, corn and oat seedlings was 0.17xg. The intensity of the epinastic response was found to be inversely related to the gravitational force. With leafy plants, significant responses to reduced gravity are shown only in the presence of light perhaps influencing their ability to synthesize auxin.     

Acid and Moisture Uptake into Red Beets during in Vitro Gastric Digestion as Influenced by Gastric pH

Food Biophysics - Acid and moisture diffusion into foods during digestion influence food breakdown and nutrient release. As these mass transport processes can be affected by gastric pH and initial...     

Incidence of Aflatoxin in California Almonds

In a survey of California almonds, aflatoxin was found in 14% of 74 samples of unsorted, in-shell almonds as received by the processor in 1972, but it occurred at very low levels (below 20 parts per billion [ppb]) in 90% of the contaminated samples. The overall proportion of individual nuts contaminated was especially low and is estimated with 95% probability to have been in the range of 1 nut/55,300 nuts to 1 nut/14,700 nuts. Aflatoxin contamination is not restricted to any particular section of the almond-growing region of California. Commercial sorting procedures are effective in removing most aflatoxin-contaminated nutmeats, since none of 26 samples of processed, whole nutmeats contained aflatoxin. In contrast, 13 of 27 samples of diced almonds were contaminated, but nine of these 13 samples contained less than 20 ppb. Only one of 25 samples of sliced nutmeats contained aflatoxin (4 ppb). Thus, aflatoxin incidence in almonds varies greatly with the category of finished product. The apparent high incidence in diced nutmeats is probably due mostly to the more uniform distribution of aflatoxin occurring in this product (because of its small particle size) than that occurring in the other products. Sample size requirements for monitoring aflatoxin in almonds are discussed.     

新疆特有植物——野扁桃资源价值及保护利用

在野生植物资源不断消失,化石能源日益紧缺的今天,对新疆特有植物野扁桃的资源分布、经济、生态等价值以及目前存在的问题进行了论述并提出了相应地保护措施和开发利用的建议。目的是让全社会更好地利用和保护这种珍稀植物。     

Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH

The aim of this study was to determine the influence of heat processing on denaturation and digestibility properties of protein isolates obtained from sweet quinoa (Chenopodium quinoa Willd) at various extraction pH values (8, 9, 10 and 11). Pretreatment of suspensions of protein isolates at 60, 90 and 120 °C for 30 min led to protein denaturation and aggregation, which was enhanced at higher treatment temperatures. The in vitro gastric digestibility measured during 6 h was lower for protein extracts pre-treated at 90 and 120 °C compared to 60 °C. The digestibility decreased with increasing extraction pH, which could be ascribed to protein aggregation. Protein digestibility of the quinoa protein isolates was higher compared to wholemeal quinoa flour. We conclude that an interactive effect of processing temperature and extraction pH on in vitro gastric digestibility of quinoa protein isolates obtained at various extraction pH is observed. This gives a first indication of how the nutritional value of quinoa protein could be influenced by heat processing, protein extraction conditions and other grain components.     

模拟沉积环境下的温度、湿度对叶片DNA降解的影响

为了探讨自然环境下生物体内DNA的降解,残存规律,设计了模拟特殊自然沉积环境的实验装置以控制温度、湿度和含氧水平,采用Brassica chinensis叶片作为实验材料,从实验装置中定期采集叶片组织进行总DNA的提取与检测,然后采用定量PCR方法,对目标DNA片段(28S rDNA,630bp)进行特异扩增,依据PCR反应的强弱,描绘目标DNA的变化曲线。共报道了8种不同模拟条件下的DNA降解(残存)趋势。实验结果如下：1)环境温度升高,DNA的降解速率增加,如温度从10℃上升到30℃,DNA的降解速率最大可增加近300倍。环境含水量增加可明显促进DNA的降解,在本实验中潮湿状态(浸没在水中)与干燥状态的叶片相比。其DNA的残存量在相同的实验时间内可相差近700倍。初步的实验结果表明,环境温度和湿度均是影响DNA降解的重要因素。     

Inactivation of Escherichia coli O157:H7 in Simulated Human Gastric Fluid

Human disease caused by Escherichia coli O157:H7 is a function of the number of cells that are present at potential sites of infection and host susceptibility. Such infectious doses are a result, in part, of the quantity of cells that are ingested and that survive human host defenses, such as the low-pH environment of the stomach. To more fully understand the kinetics of E. coli O157:H7 survival in gastric fluid, individual E. coli O157:H7 strains were suspended in various media (i.e., saline, cooked ground beef [CGB], and CGB containing a commercial antacid product [CGB+A]), mixed at various proportions with simulated human gastric fluid (SGF), and then incubated at 37°C for up to 4 h. The highest inactivation rate among nine E. coli O157:H7 strains was observed in saline. Specifically, the average survival rates in 100:1 and 10:1 proportions of SGF-saline were −1.344 ± 0.564 and −0.997 ± 0.388 log₁₀ CFU/h, respectively. In contrast, the average inactivation rate for 10 E. coli O157:H7 strains suspended in 10:1 SGF-CGB was −0.081 ± 0.068, a rate that was 12-fold lower than that observed for SGF-saline. In comparison, the average inactivation rate for Shigella flexneri strain 5348 in 100:1 and 10:1 SGF-saline was −8.784 and −17.310, respectively. These latter inactivation rates were 7- to 17-fold higher than those for E. coli O157:H7 strains in SGF-saline and were 4-fold higher than those for E. coli O157:H7 strains in SGF-CGB. The survival rate of E. coli O157:H7 strain GFP80EC increased as the dose of antacid increased from one-half to twice the prescribed dose. A similar trend was observed for the matrix pH over the range of pH 1.6 to 5.7, indicating that pH is a primary factor affecting E. coli O157:H7 survival in SGF-CGB+A. These results can be used in risk assessment to define dose-response relationships for E. coli O157:H7 and to evaluate potential surrogate organisms.     

Survival of Bifidobacterium longum Immobilized in Calcium Alginate Beads in Simulated Gastric Juices and Bile Salt Solution

Bifidobacterium longum KCTC 3128 and HLC 3742 were independently immobilized (entrapped) in calcium alginate beads containing 2, 3, and 4% sodium alginate. When the bifidobacteria entrapped in calcium alginate beads were exposed to simulated gastric juices and a bile salt solution, the death rate of the cells in the beads decreased proportionally with an increase in both the alginate gel concentration and bead size. The initial cell numbers in the beads affected the numbers of survivors after exposure to these solutions; however, the death rates of the viable cells were not affected. Accordingly, a mathematical model was formulated which expressed the influences of several parameters (gel concentration, bead size, and initial cell numbers) on the survival of entrapped bifidobacteria after sequential exposure to simulated gastric juices followed by a bile salt solution. The model proposed in this paper may be useful for estimating the survival of bifidobacteria in beads and establishing optimal entrapment conditions.     

Biological Traits of Xylella fastidiosa Strains from Grapes and Almonds

Xylella fastidiosa is a xylem-limited bacterium that causes various diseases, among them Pierce's disease of grapevine (PD) and almond leaf scorch (ALS). PD and ALS have long been considered to be caused by the same strain of this pathogen, but recent genetic studies have revealed differences among X. fastidiosa isolated from these host plants. We tested the hypothesis that ALS is caused by PD and ALS strains in the field and found that both groups of X. fastidiosa caused ALS and overwintered within almonds after mechanical inoculation. Under greenhouse conditions, all isolates caused ALS and all isolates from grapes caused PD. However, isolates belonging to almond genetic groupings did not cause PD in inoculated grapes but systemically infected grapes with lower frequency and populations than those belonging to grape strains. Isolates able to cause both PD and ALS developed 10-fold-higher concentrations of X. fastidiosa in grapes than in almonds. In the laboratory, isolates from grapes overwintered with higher efficiency in grapes than in almonds and isolates from almonds overwintered better in almonds than in grapes. We assigned strains from almonds into groups I and II on the basis of their genetic characteristics, growth on PD3 solid medium, and bacterial populations within inoculated grapevines. Our results show that genetically distinct strains from grapes and almonds differ in population behavior and pathogenicity in grapes and in the ability to grow on two different media.     

Amplification of Diverse Catalytic Properties of Evolving Molecules in a Simulated Hydrothermal Environment

We observed chemical evolution in a mixture of four amino acids,glycine, L-alanine, L-valine and L-aspartic acid, circulatedthrough a flow reactor simulating the thermodynamic conditionsof a hydrothermal environment. These monomers form peptides withtertiary structures and potential catalytic functions. The HPLCprofile of synthesized oligomers varied with each particularrun, but the products were found to separate into distinctclusters when more than one hundred runs were comparedstatistically. This observation suggests that chemical evolutionon the early Earth had stochastic aspects that must be understood in order to develop useful models of prebiotic evolution.     

Complementary Proteomic and Biochemical Analysis of Peptidases in Lobster Gastric Juice Uncovers the Functional Role of Individual Enzymes in Food Digestion

Crustaceans are a diverse group, distributed in widely variable environmental conditions for which they show an equally extensive range of biochemical adaptations. Some digestive enzymes have been studied by purification/characterization approaches. However, global analysis is crucial to understand how digestive enzymes interplay. Here, we present the first proteomic analysis of the digestive fluid from a crustacean (Homarus americanus) and identify glycosidases and peptidases as the most abundant classes of hydrolytic enzymes. The digestion pathway of complex carbohydrates was predicted by comparing the lobster enzymes to similar enzymes from other crustaceans. A novel and unbiased substrate profiling approach was used to uncover the global proteolytic specificity of gastric juice and determine the contribution of cysteine and aspartic acid peptidases. These enzymes were separated by gel electrophoresis and their individual substrate specificities uncovered from the resulting gel bands. This new technique is called zymoMSP. Each cysteine peptidase cleaves a set of unique peptide bonds and the S2 pocket determines their substrate specificity. Finally, affinity chromatography was used to enrich for a digestive cathepsin D1 to compare its substrate specificity and cold-adapted enzymatic properties to mammalian enzymes. We conclude that the H. americanus digestive peptidases may have useful therapeutic applications, due to their cold-adaptation properties and ability to hydrolyze collagen.     

Resistance of Listeria monocytogenes Biofilms to Sanitizing Agents in a Simulated Food Processing Environment

The objective of this study was to evaluate the resistance of biofilms of Listeria monocytogenes to sanitizing agents under laboratory conditions simulating a food processing environment. Biofilms were initially formed on stainless steel and Teflon coupons using a five-strain mixture of L. monocytogenes. The coupons were then subjected to repeated 24-h daily cycles. Each cycle consisted of three sequential steps: (i) a brief (60 s) exposure of the coupons to a sanitizing agent (a mixture of peroxides) or saline as a control treatment, (ii) storage of the coupons in sterile plastic tubes without any nutrients or water for 15 h, (iii) and incubation of the coupons in diluted growth medium for 8 h. This regimen was repeated daily for up to 3 weeks and was designed to represent stresses encountered by bacteria in a food processing environment. The bacteria on the coupons were reduced in number during the first week of the simulated food processing (SFP) regimen, but then adapted to the stressful conditions and increased in number. Biofilms repeatedly exposed the peroxide sanitizer in the SFP regimen developed resistance to the peroxide sanitizer as well as other sanitizers (quaternary ammonium compounds and chlorine). Interestingly, cells that were removed from the biofilms on peroxide-treated and control coupons were not significantly different in their resistance to sanitizing agents. These data suggest that the resistance of the treated biofilms to sanitizing agents may be due to attributes of extracellular polymeric substances and is not an intrinsic attribute of the cells in the biofilm.