How do ants assess food volume?

By comparing the behaviour of Lasius niger scouts at sucrose droplets of different volumes, we empirically identified the criterion used by each scout to assess the amount of food available as well as the rules governing its decision to lay a recruitment trail. When scouts discovered food volumes exceeding the capacity of their crop (3 or 6 μl), 90% immediately returned to the nest laying a recruitment trail. In contrast, when smaller food droplets (0.3, 0.7 or 1 μl) were offered, several scouts stayed on the foraging area, presumably exploring it for additional food. If unsuccessful, they returned to the nest without laying a trail. The droplet volume determined the percentage of trail-laying ants but had no influence on the intensity of marking when this was initiated. The key criterion that regulated the recruiting behaviour of scouts was their ability to ingest their own desired volume. This volume acted as a threshold triggering the trail-laying response of foragers. Collective regulation of foraging according to food size resulted from the interplay between the distribution of these desired volume thresholds among colony members and the food volume available. We relate some aspects of the foraging ecology of aphid-tending ants to this decision-making process. Copyright 2000 The Association for the Study of Animal Behaviour.     

Pollen as food and medicine—A review

Pollen, the male gametophyte of flowering plants, is a high energy material, which is collected by insects and stored as food reserve. Pollen has been used traditionally by humans for religious purposes and as supplementary food. Pollen is a concentrated, energy and vitamin rich food that in contemporary times is not only consumed as a dietary component, but also is used in alternative medical treatments. Pollen has potential imporiance as a supplementary and survival food, and for conditioning of athletes. Pollen has been used medically in prostatitis, bleeding stomach ulcers and some infectious diseases, although such use has been questioned by the medical profession. Pollen may also be used for treatment and prevention of the high-altitude-sickness syndrome. Because some individuals are allergic to pollen, and various pollen species contain specific allergens, individual sensitivities must be tested before pollen is used as a treatment or as a supplementary food.     

Does gut function limit hummingbird food intake?

Many nectar-feeding bird species decrease food intake when sugar concentration in food is increased. This feeding response can be explained by two alternative hypotheses: compensatory feeding and physiological constraint. The compensatory feeding hypothesis predicts that if birds vary intake to maintain a constant energy intake to match energy expenditures, then they should increase intake when expenditures are increased. Broad-tailed hummingbirds were presented with sucrose solutions at four concentrations (292, 584, 876, and 1,168 mmol L(-1)) and exposed to two environmental temperatures (10 degrees and 22 degrees C). Birds decreased volumetric food intake in response to sugar concentration. However, when they were exposed to a relatively sudden drop in environmental temperature and, hence, to an acute increase in thermoregulatory energy expenditures, they did not increase their rate of energy consumption and lost mass. These results support the existence of a physiological constraint on feeding intake. A simple chemical reactor model based on intestinal morphology and in vitro measurements of sucrose hydrolysis predicted observed intake rates closely. This model suggests that intestinal sucrose hydrolysis rates were near maximal and, thus, may have imposed limits to sugar assimilation. Although sugar assimilation was high (95%), the proportions of excreted sucrose, glucose, and fructose found in excreta differed significantly. The monosaccharides glucose and fructose were about eight and three times more abundant than sucrose, respectively. Broad-tailed hummingbirds are small high-altitude endotherms that face unpredictable weather and the energetic expense of premigratory fattening. Digestive processes have the potential to impose severe challenges to their energy budgets.     

Dietary differences between neighboring Cebus capucinus groups: local traditions, food availability or responses to food profitability?

The feeding patterns of three neighboring groups of Cebus capucinus were documented over a 3-year period in Santa Rosa National Park, Costa Rica. We describe the diets of the three groups and examine whether dietary differences between groups could be attributed to environmental differences in food abundances, to differences in the profitability of what was available or to learned local traditions. Diets were variable among groups; group A primarily ate fruit (81.2% of feeding time) and spent little time eating insects (16.9%), while group C was more heavily reliant on insects (44.3%) and ate less fruit (53.0%). Group B had a diet that was somewhat intermediate (69.8% fruit, 29.0% insects). By measuring the densities of all major plant foods, we were able to determine that many of the dietary differences between groups could not be attributed to simple measures of food abundance, but we could not distinguish between the food profitability hypothesis and local tradition hypothesis.     

Does food web complexity eliminate trophic-level dynamics?

Abstract Investigators are always divided into those who are looking for rules and those who are looking for exceptions. (Hackett 1937, p. 106).     

Invertebrate predator-prey body size relationships: an explanation for upper triangular food webs and patterns in food web structure?

Summary It has been suggested by Cohen and Newman (1985) that many of the patterns in published food webs can be derived from a stochastic model in which the species are arranged in a trophic hierarchy (the cascade model). We suggest that, if predators are larger than their prey, a trophic hierarchy can be generated on the basis of body size Empirical evidence from the literature shows that there is a positive relationship between predator and prey size for a range of invertebrates and that predators are usually larger than their prey. Using experimental data on an aquatic food web we show that body size can lead to the type of trophic hierarchy used in the cascade model, suggesting that many food web patterns may be a product of body size. This conclusion is discussed with respect to the limitations of the food web data and the relationship between static and dynamic models of web structure.     

Response to novel food in infant chimpanzees: Do infants refer to mothers before ingesting food on their own?

We investigated infant response toward novel food in captive chimpanzees under the condition in which they can explore such items freely together with their mother. Infants first approached novel foods rather than familiar ones when presented simultaneously. However, they did not ingest novel food immediately, but always sniff-licked it first. Infants tended to pay attention to their mothers before mouthing or ingesting novel foods themselves, but never did so with familiar ones. In response to the infant's activity, mother chimpanzees were tolerant rather than actively interfering. Those results imply that chimpanzee infants respond to novel foods in a neophobic way and refer to their mother for some kind of cue before attempting to ingest them.     

Coupling the microbial food web with fish: are bacteria attached to cyanobacteria an important food source for underyearling roach?

1. After observing that juvenile roach fed intensively on cyanobacteria and that cyanobacteria were densely colonized by heterotrophic bacteria, we tested whether the bacteria are used by underyearling roach and the extent to which they contribute to the energy requirements of the fish.
2. We radiolabelled attached bacteria in a natural cyanobacterial suspension, fed the fish with these particles, and estimated their assimilation by roach. Biomass of attached bacteria on cyanobacteria increased with the proportion of the cyanobacterium Microcystis in total cyanobacteria. Biomass-specific thymidine incorporation of attached bacteria was higher than that of free bacteria.
3. In feeding experiments, we detected assimilation of bacterial biomass into muscle tissue of underyearling roach. Fish consumed Microcystis to a lesser extent compared with Aphanizomenon but assimilation of attached bacteria was higher when roach fed on Microcystis because of the higher biomass of epibacteria on this cyanobacterium. However, biomass of attached bacteria was too low to be an important food source for underyearling roach.
4. We conclude that assimilation of epibacteria from cyanobacteria cannot explain the success of roach in eutrophic lakes.     

A reduced stabilityBacillus stearothermophilus α-amylase for food applications

Acylation ofBacillus stearothermophilus -amylase was investigated for the purpose of producing a reduced stability, malt-like -amylase. Acylation with acetic, propionic, or butyric anhydrides resulted in formation of derivatives with substantially reduced thermal stability. Acylation with other anhydrides was not as effective in reducing the thermostability of the enzyme. Measurement of the Brabender viscosity of unmalted flour supplemented with acetylatedBacillus stearothermophilus -amylase indicated that the acetylated enzyme yielded viscosity reductions similar to those seen with flour that had been supplemented with malt.     

Re-evaluating the omnivory–stability relationship in food webs

Under equilibrium conditions, previous theory has shown that the presence of omnivory destabilizes food webs. Correspondingly, omnivory ought to be rare in real food webs. Although, early food web data appeared to verify this, recently many ecologists have found omnivory to be ubiquitous in food web data gathered at a high taxonomic resolution. In this paper, we re-investigate the role of omnivory in food webs using a non-equilibrium perspective. We find that the addition of omnivory to a simple food chain model (thus a simple food web) locally stabilizes the food web in a very complete way. First, non-equilibrium dynamics (e.g. chaos) tend to be eliminated or bounded further away from zero via period-doubling reversals invoked by the omnivorous trophic link. Second, food chains without interior attractors tend to gain a stable interior attractor with moderate amounts of omnivory.     

The environmental impact of packaging in food supply chains—does life cycle assessment of food provide the full picture?

Purpose

Due to the urgency and the magnitude of the environmental problems caused by food supply chains, it is important that the recommendations for packaging improvements given in life cycle assessment (LCA) studies of food rest on a balanced consideration of all relevant environmental impacts of packaging. The purpose of this article is to analyse the extent to which food LCAs include the indirect environmental impact of packaging in parallel to its direct impact. While the direct environmental impact of food packaging is the impact caused by packaging materials’ production and end-of-life, its indirect environmental impact is caused by its influence on the food product’s life cycle, e.g. by its influence on food waste and on logistical efficiency.

Methods

The article presents a review of 32 food LCAs published in peer-reviewed scientific journals over the last decade. The steps of the food product’s life cycle that contribute to the direct and indirect environmental impacts of packaging provide the overall structure of the analytical framework used for the review. Three aspects in the selected food LCAs were analysed: (1) the defined scope of the LCAs, (2) the sensitivity and/or scenario analyses and (3) the conclusions and recommendations.

Results and discussion

While in packaging LCA literature, there is a trend towards a more systematic consideration of the indirect environmental impact of packaging, it is unclear how food LCAs handle this aspect. The results of the review show that the choices regarding scope and sensitivities/scenarios made in food LCAs and their conclusions about packaging focus on the direct environmental impact of packaging. While it is clear that not all food LCAs need to analyse packaging in detail, this article identifies opportunities to increase the validity of packaging-related conclusions in food LCAs and provides specific recommendations for packaging-related food LCA methodology.

Conclusions

Overall, we conclude that the indirect environmental impact of packaging is insufficiently considered in current food LCA practice. Based on these results, this article calls for a more systematic consideration of the indirect environmental impact of packaging in future food LCAs. In addition, it identifies a need for more packaging research that can provide the empirical data that many food LCA practitioners currently lack. In particular, LCA practitioners would benefit if there were more knowledge and data available about the influence of certain packaging characteristics (e.g. shape, weight and type of material) on consumer behaviour.

     

Microbe–microbe interactions in mixed culture food fermentations

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Highlights► Microbial interactions in food fermentations are crucial for product functionality. ► Complex microbial consortia tolerate more variation in the environment. ► Knowledge of communities of fermenting microbes drives diversification of starter cultures. ► Use of complex starter cultures requires new propagation methodologies. ► Immobilised cell technology is a high potential solution for propagating complex cultures.     

Chronic food restriction up-regulates 11-β-hydroxysteroid dehydrogenase

Corticosterone — product of 11-β-hydroxysteroid dehydrogenase type I (11βHSD1) stimulates adipocytes differentiation and activates lipogenic enzymes gene expression in white adipose tissue (WAT) of rats. The aim of the study was to examine the effect of chronic food restriction, often practised by obese individuals trying to lose body mass, on: a) 11βHSD1 gene expression, b) expression of genes associated with adipocyte differentiation (PPARg, SREBP-1, adiponectin), and c) expression of genes associated with lipogenesis in WAT of rats. Two-month old rats were divided into a control and a food restricted group obtaining 50% of food consumed by controls for 30 days. mRNA levels of studied genes in perirenal WAT were analysed by real-time PCR. 11βHSD1 and lipogenic enzymes activities were measured by radiometric conversion assay and by spectrophotometric assay respectively. Food restriction caused significant increase of 11βHSD1, PPARg, SREBP1, adiponectin and lipogenic enzymes mRNA levels in perirenal WAT. 11βHSD1 and some lipogenic enzymes activities were also increased by food restriction. The coordinated up-regulation of 11βHSD1, and genes associated with adipocyte differentiation and lipogenesis by food restriction suggests that such nutritional condition shifts WAT metabolism, that would permit this tissue to synthesize and accumulate triacylglycerols immediately after refeeding.     

When is dietary fiber considered a functional food?

Before answering the question of when dietary fiber can be considered a functional food we must first decide what can be called a dietary fiber. The generally accepted definition of dietary fiber is that of Trowell that dietary fiber consists of the remnants of edible plant cells polysaccharides, lignin, and associated substances resistant to (hydrolysis) digestion by the alimentary enzymes of humans. In Japan the food tables list the dietary fiber content of animal as well as plant tissues, while many countries accept saccharides of less than DP-10 as dietary fiber (inulin, oligofructose, Fibersol-2, polydextrose, fructooligosaccharides, galactooligosaccharides etc.). These shorter chain oligosaccharides do not precipitate as dietary fiber in the standard Association of Official Analytical Chemists (AOAC) method, which is accepted by the US Food & Drug Administration, the US Department of Agriculture and the Food & Agriculture Organization of the World Health Organization for nutrition labeling purposes. In the United Kingdom the term dietary fiber has been replaced in nutrition labeling by nonstarch polysaccharides. Therefore the American Association of Cereal Chemists (AACC) commissioned an ad hoc committee of scientists to evaluate continuing validity of the currently used definition, and if appropriate, to modify and update that definition. Obtaining scientific input from the community of analysts, health professionals, and dietary fiber researchers was considered a high priority. To this end three meetings were held in the space of six months to assure input from all persons knowledgeable in the field with the answer expected sometime before 2000. Dietary fiber can be considered a functional food when it imparts a special function to that food aside from the normal expected function and similarly when the dietary fiber is used as an additive to foods. For example, dietary fiber contributes to colonic health, bifidobacterial or lactobacillus stimulation in the gut, coronary artery health, cholesterol reduction, glucose metabolism, insulin response, blood lipids, cancer etc. The author discusses in detail the functional food properties of dietary fiber.