PERCEPTION OF FAT IN A MILK MODEL SYSTEM USING MULTIDIMENSIONAL SCALING

This study examined the contributions of stimulus fat content and flavor volatiles to the perception of fat in a milk model system. The model system was formulated by adding bland vegetable oil (0%, 5%, or 10% w/v) and natural cream flavor (0%, 0.5% or 1% w/v) to a skim milk base. Panelists judged pairs of samples for similarity on the basis of three attributes (fat content, mouthcoating and thickness) and the results were analyzed using a multidimensional scaling procedure. Two-dimensional solutions best represented the data. The stimulus spaces for fat content and mouthcoating were visually similar to each other and provided reasonable separation of the samples. Instrumental measures helped to define the underlying dimensions of the stimulus space for fat content. Dimension 1 related to texture and included the contributions of viscosity, and fat particle size and number distribution; dimension 2 related to flavor perception. The sample with a moderate fat content (5%) and the highest concentration of added cream flavor (1%) was perceived to be similar to the 10% fat samples with added flavor. Thus, the added flavor provided the sensation of higher fat content. These data suggest that flavor plays an important role in the preception of fat in dairy foods. A psychophysical model of fat perception in dairy foods is proposed which includes the contribution of viscosity, fat particle size and number distribution, and volatile flavor perceptions.     

Enhancement of retronasal odors by taste

Psychophysical studies of interactions between retronasal olfaction and taste have focused most often on the enhancement of tastes by odors, which has been attributed primarily to a response bias (i.e., halo dumping). Based upon preliminary evidence that retronasal odors could also be enhanced by taste, the present study measured both forms of enhancement using appropriate response categories. In the first experiment, subjects rated taste ("sweet," "sour," "salty," and "bitter") and odor ("other") intensity for aqueous samples of 3 tastants (sucrose, NaCl, and citric acid) and 3 odorants (vanillin, citral, and furaneol), both alone and in taste-odor mixtures. The results showed that sucrose, but not the other taste stimuli, significantly increased the perceived intensity of all 3 odors. Enhancement of tastes by odors was inconsistent and generally weaker than enhancement of odors by sucrose. A second experiment used a flavored beverage and a custard dessert to test whether the findings from the first experiment would hold for the perception of actual foods. Adding sucrose significantly enhanced the intensity of "cherry" and "vanilla" flavors, whereas adding vanillin did not significantly enhance the intensity of sweetness. It is proposed that enhancement of retronasal odors by a sweet stimulus results from an adaptive sensory mechanism that serves to increase the salience of the flavor of nutritive foods.     

光周期对光敏核不育水稻光敏色素A含量及其mRNA丰度的影响

光敏核不育水稻(农垦58S)是我国特有的水稻(Oryza sativa L.)种质材料,光敏色素是光周期诱导其育性转变的受体。报道了育性转换敏感期间的光周期处理对农垦58S及对照“农垦58”叶片中光敏色素A(Phy A)含量及其mRNA丰度的影响。在10个光周期处理的最后一个暗期结束前,收获每株水稻的上部两片叶,用酶联免疫吸附测定法测定Phy A。和长日照(LD)相比,短日照(SD)处理导致农垦58SPhy A相对含量增加38.5％;而“农垦58”只增加18.5％。显然,在较长的暗期中,农垦58S中Phy A的积累比对照快。在水稻幼苗中也得出相似的结果。以光敏色素A基因(phy A)的特异性片段RPA3作探针,用RNA斑点杂交的方法对叶片中Phy A mRNA丰度进行分析的结果表明,光周期处理5d和10d时,两品种水稻的Phy A mRNA丰度都是SD处理的比LD的高,而且SD下农垦58S Phy A mRNA的丰度均比“农垦58”的高。这些结果表明,甲基化水平较低的农垦58S phy A可能比“农垦58”的phy A更活跃地表达。另外,在育性转换敏感期每日主光期结束时(EOD)进行10次短暂的远红光(FR)照射。结果表明,农垦58S植株抽穗和开花期比SD处理推迟2d,而花粉败育率、种子结实率却无变化。暗示农垦58S开花和育性转变过程的光周期反应可能不同。     

Exploiting the Functionality of Lactic Acid Bacteria in Ice Cream

In this study, the fermented milk of three ropy (NCFB 2483, CRNZ 737, and LB18) and one non-ropy strains (LH30) of lactic acid bacteria were each added to aged ice cream mixes prepared with and without commercial stabilizers. Ice cream mixes with NCFB 2483 and LB18 (without stabilizers) achieved significantly higher overrun than the sample with non-ropy culture (with stabilizers). Evaluation of meltdown resistance and firmness of the ice cream indicated that samples with NCFB 2483 and LB18 ferment (without stabilizers) were comparable to ice cream with non-ropy culture (with stabilizers). Results of the particle size D[4,3] of the ice cream melt showed that the main mechanism for fat destabilization was not partial coalescence but fat aggregation due to the interactions of milk proteins and/or polysaccharides at the interface of fat globules. There was generally no significant difference in partial coalescence of the fat globules in all samples except LB18 (with stabilizers) where partial coalescence appeared to be significantly lower. The viscoelastic properties of ropy milk appeared to influence the functional properties of ice cream.     

Feeding Frequency and Appetite in Lean and Obese Prepubertal Children

To determine the effect of feeding frequency on appetite in normal weight (NW) and obese (OB) prepubertal children, we carried out a prospective, randomized interventional study of 18 NW and 17 OB children ages 6–10. Children received three or five feedings in random order on separate days. Total calories, carbohydrate, protein, and fat composition on each day were equal. Two hours following the last feeding, children were offered ice cream ad lib. The major outcome variable was kilocalories ice cream consumed. A visual analog scale to assess fullness was also administered before consumption of ice cream. We observed that OB children consumed 73.0 ± 37.4 kcal more after five feedings than after three feedings whereas the NW children consumed 47.1 ± 27.8 kcal less. There was significant interaction between meal pattern and weight group indicating that this change in ice cream consumption differed significantly between groups (P = 0.014 by two‐factor analysis). Ice cream intake/kg was less in OB compared to NW subjects (P = 0.012). Fullness ratings before ice cream did not differ by meal pattern or weight group. However, pre‐ice cream fullness predicted ice cream intake in NW but not OB children. In summary, OB and NW children differed in appetite response to meal frequency. Our data suggest that: (i) satiety in OB children is related more to proximity of calories (larger supper) than to antecedent distribution of calories and; (ii) NW children may be more prone to restrict intake based on subjective fullness.     

EFFECT OF HOMOGENIZATION AND FAT CONTENT ON ORAL PERCEPTION OF LOW AND HIGH VISCOSITY MODEL CREAMS

Assessed under low-intensity red illumination, homogenized and thickened higher fat milk samples evoked higher sensory ratings of creaminess than did the unhomogenized or lower-fat milks that had not been thickened to the viscosity of double cream. Furthermore, perceptual ratings of fat content showed the same dependency on homogenization, higher fat and thickness and were entirely accounted for by the creaminess ratings. This indicates that assessors recognize the type of milk or cream most similar to a rated standard and infer its fat content on the basis of tactile patterns produced in the mouth by forces at the surface of small and even-sized dairy fat globules when bulk forces are produced by sufficient viscosity.     

紫羊茅重金属抗性和敏感品种中类金属硫蛋白基因的鉴定及表达初探

重金属对生命机体的作用具有双重性。一方面,作为多数辅酶的辅助因子对细胞的正常代谢必不可少;另一方面,当重金属超过一定的浓度时对细胞有较大的毒性。在长期的进化过程中,生物可能形成一种调节细胞内重金属浓度的机制。这种机制在动物和真菌中被认为同金属硫蛋白(metallothionein,MT)的作用密切相关。植物中也存在类似的与重金属结合的低分子量蛋白(heavy metal binding pep-tide)。最近对拟南芥菜和水稻中类金属硫蛋白(MT-like)基因的研究证实其作用与动物MT相似。紫羊茅品种“Merlin”是一种从锌铅矿区的重金属污染地采集的单子叶草种,对镉和铜的抗性都较高,分别达到50mg/L和30mg/L,而5mg/L Cd~(2 )或2mg/L Cu~(2 )便可抑制敏感品种“S59”的正常生长。目前     

EXTRACTING PARAMETERS FROM TIME-INTENSITY CURVES USING A TRAPEZOID MODEL: THE EXAMPLE OF SOME SENSORY ATTRIBUTES OF ICE CREAM

The aim of this work was to develop a new modeling method of time-intensity curves by utilizing the simple shape of a trapezoid. Using a computerized procedure, time-intensity data were collected from panelists evaluating sensory attributes of ice creams. The method was based on the extraction of four values on the time axis, corresponding to 5 and 90% of the maximum intensity value, both in the increasing and decreasing phases of the curve. These intensity levels were chosen because they permitted to rub out some artifacts for intensities close to zero and in the maximum intensity plateau region. Kinetic parameters (duration and rate of the increasing and decreasing phases of the sensation, duration of the maximum intensity) were calculated from the coordinates of the trapezoid, allowing to differentiate ice creams. They were found to bring complementary information in comparison with traditional intensity scaling. In the present paper, the fat content was identified as modifier of the maximum fruitiness intensity of ice creams and of the kinetic of flavor release.     

Manner Of Acquisition of Initial Scientific Concepts

The classification of concepts into scientific and nonscientific ("everyday") was first introduced into psychology by L. S. Vygotskii.* In introducing this classification, he had in mind not the content of the concept mastered, but the specific manner in which it came to be learned.     

Structure of peptostreptococcal protein L and identification of a repeated immunoglobulin light chain-binding domain.

The gene for protein L, an immunoglobulin (Ig) light chain-binding protein expressed by some strains of the anaerobic bacterial species Peptostreptococcus magnus, was cloned and sequenced. The gene translates into a protein of 719 amino acid residues. Following a signal sequence of 18 amino acids and a NH2-terminal region ("A") of 79 residues, the molecule contains five homologous "B" repeats of 72-76 amino acids each. Further, toward the COOH terminus, two additional repeats ("C") were found. These are not related to the "B" repeats, but are highly homologous to each other. After the C repeats (52 amino acids each), a hydrophilic, proline-rich putative cell wall-spanning region ("W") was found, followed at the COOH-terminal end by a hydrophobic membrane anchor ("M"). Fragments of the gene were expressed, and the corresponding peptides were analyzed for Ig-binding activity. The B repeats were found to be responsible for the interaction with Ig light chains. An Escherichia coli high level expression system was adapted for the production of large amounts of two Ig-binding protein L fragments comprising one and four B repeats, respectively.     

Effect of Photoperiod Treatments on Phytochrome a Levels and Its mRNA Abundance in Photoperiod-Sensitive Genic Male-Sterile Rice Mutant and the Wild Type

The effect of photoperiod treatments on phytochrome A (Phy A) level and its mRNA abundance in the leaves of a photoperiod-sensitive genic male-sterile mutant (Nongken 58S) and its wild type ("Nongken 58') of Oryza sativa L. was investigated. The top two leaves of each rice shoot were harvested at the end of the last dark phase of 10 cycles during photoperiod-sensitive stage for fertility alteration of the mutant. Phy A was measured by a sandwich enzyme-linked immunosorbent assay (ELISA) using rabbit polyclonal and mouse monoclonal antibodies. Compared with longday (LD) treatment,short day (SD) resulted in 38.5% increase of relative Phy A content in the mutant, only 18.5% increase in the wild type. In an extended darkness (25 h), the accumulation of Phy A also appeared to be more rapid in the mutant seedlings than in its wild type. RNA dot blot analyses with RPA3 (a cDNA clone of rice Phy A) as a probe showed:the abundances of Phy A mRNA in top leaves of Nongken 58S and "Nongken 58" were obviously higher in SD than those in ID at the end of dark phase of 5 d and 10 d photoperiod treatments. Moreover, under SD Phy A mRNA contents in Nongken 58S were more than those in "Nongken 58" during the whole photoperi- od-sensitive stage for fertility alteration. In addition, after 10 cycles of end-of-day far-red irradiations (EOD FR), the heading and flowering date of the mutant was delayed for 2 d. However, EOD FR had little or no effect on male fertility of the mutant.     

TEXTURE-FLAVOR INTERACTIONS IN LOW FAT STIRRED YOGURT: HOW MECHANICAL TREATMENT, THICKENER CONCENTRATION AND AROMA CONCENTRATION AFFECT PERCEIVED TEXTURE AND FLAVOR

The influence of thickening agent (0 and 7g/L), mechanical treatment (low and high) and flavoring agent concentration (2.2 to 63.2 μL/kg) on texture, taste and aroma of low fat stirred yogurts was investigated through sensory profiling by a panel of ten subjects trained on 13 attributes. Two assessment conditions were used: either in the presence or in the absence of olfactory perception (nostrils closed with nose clips). Sensory differences were greater for texture than for the other perception modalities. Olfactory perception enhanced yogurt astringency. If both thickener addition and mechanical treatment influenced texture attributes and rheology, the second factor had the strongest effect. Texture attributes were highly correlated with rheological parameters. Increasing flavoring agent concentration tended to decrease thickness and the addition of thickening agent depressed green apple notes and sweet taste, suggesting texture/flavor interactions.     

VOLATILE FLAVOR COMPOUNDS AFFECTING CONSUMER ACCEPTABILITY OF KIWIFRUIT

Sensory research on kiwifruit has shown that specific sugars and acids, and volatile flavor compounds have causative effects on "sweet" and "acid" aroma and flavor attributes. New Zealand consumers (n = 162) assessed the perceived flavor intensity and acceptability of three volatile flavor compounds (ethyl butanoate, E-2-hexenal and hexanal) at varying levels in a model base solution. Increasing levels of ethyl butanoate positively affected all the acceptability attributes ("overall liking,""liking of aroma,""liking of flavor") as well as increased the perceived intensity of "kiwifruit aroma" and "kiwifruit flavor." Increasing levels of E-2-hexenal negatively affected all the acceptability attributes but increased the perceived intensity of "kiwifruit aroma" and "acid flavor." An increase in hexanal increased perceived intensity of "kiwifruit aroma." Ethyl butanoate and E-2-hexenel at the levels tested had the most prominent effects on consumer perceived intensity and acceptability of the "kiwifruit flavor."     

Incorporation of 3T3-L1 cells to mimic bioaccumulation in a microscale cell culture analog device for toxicity studies

Deficiencies in the early ADMET (absorption, distribution, metabolism, elimination, and toxicity) information on drug candidates extract a significant economic penalty on pharmaceutical firms. We have developed a microscale cell culture analog (microCCA) device that can potentially provide better, faster, and more efficient prediction of human and animal responses to a wide range of chemicals. The system described in this paper is a simple four-chamber microCCA ("lung"-"liver"-"fat"-"other tissue") designed on the basis of a physiologically based pharmacokinetics (PBPK) model of a rat. Cultures of L2, HepG2/C3A, and differentiated 3T3-L1 adipocytes were selected to mimic the key functions of the lung, liver, and fat compartments, respectively. Here, we have demonstrated the application of the microCCA system to study bioaccumulation, distribution, and toxicity of selected compounds. Results from the bioaccumulation study reveal that hydrophobic compounds such as fluoranthene preferentially accumulated in the fat chamber. Only a small amount of fluoranthene was observed in the liver and lung chambers. In addition, the presence of the differentiated 3T3-L1 adipocytes in the microCCA device significantly reduced naphthalene and naphthoquinone-induced glutathione (GSH) depletion. These findings suggest the potential utilization of the microCCA system to assess ADMET characteristics of the compound of interest prior to animal or human trials.     

Oral cues involved in the rat's selective intake of fats

Food sensory preferences and aversions and therefore the selectiveintake of nutrients are conditioned by the post-ingestive nutritiveor deleterious effects of foods. Like the selective responseto carbohydrates is permitted by a common sweet taste, it couldbe suspected that a common fatty odor or a common greasy texturecould represent a "fat flavor" allowing the selective intakeof fats. The method of "illness-induced-aversion" was used ongroups of normal and anosmic rats. Rats were offered stock powdereddiet mixed with 20% of a fat (Butter B, Margarine M, VaselineV, Lard L) on the conditioning day and the same or differentfat on the test day. Results obtained in normal rats indicatedthat the conditioned aversion against L, B and M was generalizedfrom one to the others but it was not generalized to V. Resultsin anosmic compared to intact rats displayed that a proximityof the greasy texture of L, B and M and of the odor of B, M,V explains the various levels of generalization observed inintact rats. However the existence of a family of fatty odorswas not confirmed by the results.     

Characterization of the 70S Ribosome from Rhodopseudomonas palustris using an integrated "top-down" and "bottom-up" mass spectrometric approach

We present a comprehensive mass spectrometric approach that integrates intact protein molecular mass measurement ("top-down") and proteolytic fragment identification ("bottom-up") to characterize the 70S ribosome from Rhodopseudomonas palustris. Forty-two intact protein identifications were obtained by the top-down approach and 53 out of the 54 orthologs to Escherichia coli ribosomal proteins were identified from bottom-up analysis. This integrated approach simplified the assignment of post-translational modifications by increasing the confidence of identifications, distinguishing between isoforms, and identifying the amino acid positions at which particular post-translational modifications occurred. Our combined mass spectrometry data also allowed us to check and validate the gene annotations for three ribosomal proteins predicted to possess extended C-termini. In particular, we identified a highly repetitive C-terminal "alanine tail" on L25. This type of low complexity sequence, common to eukaryotic proteins, has previously not been reported in prokaryotic proteins. To our knowledge, this is the most comprehensive protein complex analysis to date that integrates two MS techniques.     

False-positive and false-negative proficiency test results in cytology

Proficiency tests in cytology classify a certain proportion of cytologists inaccurately. Some competent cytologists fail during the testing procedure ("false-negative proficiency test" or "type I error") while some individuals who should fail do pass the test ("false-positive proficiency test" or "type II error"). In other words, success or failure during proficiency testing may be the consequence of statistical chance. Calculations based on the binomial distribution are presented to show the seriousness of this problem. The analysis demonstrated that increasing the number of slides in the test sets does not necessarily improve the accuracy of the test. For instance, on the 90% ("borderline competent") level, raising the number of slides in one test set from 10 to 20 reduced the accuracy of the test by 6%.