Concentration dependent effects of dextran on the physical properties of acid milk gels

The effect of dextran from Leuconostoc mesenteroides (DEX₅₀₀), added to milk prior to acidification with glucono-δ-lactone (GDL) or Streptococcus thermophilus DSM20259, was studied with respect to polysaccharide concentration. The incorporation of 5–30 g/kg DEX₅₀₀ significantly affected gelation behavior. Increasing DEX₅₀₀ concentrations resulted in a linear increase of gel stiffness (GDL gels: R² = 0.96; microbial acidification: R² = 0.94; P < 0.05) and 30 g/kg DEX₅₀₀ resulted in a 2-fold higher stiffness compared to gels without polysaccharide. The respective stirred gels depicted a significant reduction in syneresis, which decreased from 30.4% (0 g/kg DEX₅₀₀) to 22.0% (30 g/kg DEX₅₀₀) for chemically acidified gels after 1 d of storage. Physical characteristics of DEX₅₀₀ in aqueous solution were helpful to explain its behavior in the complex system milk.     

Dynamic moisture sorption characteristics of enzyme-resistant recrystallized cassava starch

The interaction of moisture with enzyme-resistant recrystallized starch, prepared by heat-moisture treatment of debranched acid-modified or debranched non-acid-modified cassava starch, was investigated in comparison with the native granules. Crystallinities of the powdered products were estimated by X-ray diffraction. Moisture sorption was determined using dynamic vapor sorption analyzer and data fitted to various models. Percent crystallinities of native starch (NS), non-acid-modified recrystallized starch (NAMRS), and acid-modified recrystallized starch (AMRS) were 39.7, 51.9, and 56.1%, respectively. In a(w) below 0.8, sorption decreased in the order NS > NAMRS > AMRS in line with increasing sample crystallinities but did not follow this crystallinity dependence at higher a(w) because of condensation and polymer dissolution effects. Adsorbed moisture became internally absorbed in NS but not in NAMRS and AMRS, which might explain the high resistance of the recrystallized starches to digestion because enzyme and starch cannot approach each other over fairly sufficient surface at the molecular level.     

Correlation between expression of selectins and migration of eosinophils into the bovine ovary during the periovulatory period

Leukocytes enter specific ovarian areas at a precisely defined moment, influencing cyclically changing structures such as follicles and corpora lutea. As yet, no studies have been published on the trafficking mechanisms involving the interaction between adhesion molecules on endothelial cells (ECs) and those on leukocytes. First, antibodies against human adhesion molecules were examined by flow cytometry with the aim of identifying the same bovine antigen. Western blot analysis and immunoprecipitation revealed that the molecules had the same molecular weight as their human counterparts. Afterwards, we investigated the distribution of these antigens in various ovarian stages using immunohistology. Among the molecules, P-selectin (CD62P) and L-selectin (CD62L) showed stage-dependent expression, and were thus examined further. In the preovulatory follicle, microvascular ECs were negative for CD62P. Few of the leukocytes expressed CD62L. In a freshly ruptured follicle, CD62P expression was found in the dilated vessels of the former thecal layer. Simultaneously, a large proportion of the rapidly increased numbers of leukocytes, mainly eosinophils, located around the microvessels of the outer thecal layer expressed CD62L. In the early corpus luteum development stage, CD62L showed peak expression with 70%-80% positive cells compared to leukocytes. In the secretory stage, the septal venules showed a consistent, but now weak, staining for CD62P. Few leukocytes expressed CD62L. During regression, the total number of leukocytes, now representing macrophages, increased significantly, but the proportion of CD62L-positive cells remained constant. In summary, we found a strong correlation of CD62P expression on activated ECs and the appearance of CD62L-positive leukocytes in the early corpus luteum development stage, suggesting the participation of both selectins in the migration of eosinophils under physiological conditions.     

Transcriptional Cofactor TBLR1 Controls Lipid Mobilization in White Adipose Tissue

1. Download : Download high-res image (175KB)
2. Download : Download full-size image

Highlights? TBLR1 controls cAMP-dependent lipolysis in adipocytes ? Adipocyte-specific deletion of TBLR1 in mice impairs fasting-induced lipolysis ? Lack of TBLR1 in adipocytes aggravates diet-induced obesity and metabolic dysfunction ? TBLR1 mRNA levels in WAT are elevated under lipolytic conditions in mice and humans     

Thermo-Mechanical Properties of Soft Candy: Application of Time-Temperature Superposition to Mimic Response at High Deformation Rates

Soft candy primarily consists of an amorphous sugar matrix with highly adhesive and cohesive characteristics, which is generated by rapid cooling of a supersaturated sugar solution. The integration of fondant in soft candy leads to a partial recrystallization of the amorphous sugar so that the dispersed sugar crystals disrupt the continuous amorphous phase; this lowers cohesiveness, and creates a short texture that is responsible for a more brittle fracture. Final processing (e.g., cutting and packaging) is usually done at temperatures between 25 and 45 °C and short time scale. This study analyzed the effects of temperature and time scale on thermo-mechanical properties of different types of soft candy. The application of time-temperature superposition principle on small amplitude oscillatory shear experiments resulted in master curves that covered a frequency window up to 10⁵ rad/s, hence a time scale that is relevant in rapid processing. The respective shift factors depend on material properties, and a main factor of influence is the presence of a crystalline phase. Simple penetration and tensile tests give additional information on material behavior, especially with respect to effects of temperature on adhesiveness and cohesiveness. The results of the study provide support for further optimizing soft candy formulations to ensure rapid and undisturbed processing.     

Fast‐responding thermal‐death‐time tubes for the determination of thermal bacteria inactivation

The knowledge of thermal inactivation kinetics, usually expressed in terms of D‐ and z‐values, is of crucial importance for the design of sanitation and sterilization processes. In this study, we designed a simple, fast‐responding, and mechanically stable aluminum tube for inactivation measurements and compared these experiments with the successive‐sampling method at different temperatures. Up to 65°C, we determined a come‐up time of approximately 15 s for the tubes, which is lower than the corresponding values of other devices, presumably because of lower wall thickness, material properties, and a higher surface to volume ratio. D‐values of Escherichia coli calculated from tube inactivation experiments by first‐order kinetics were 370 s (56°C), 126 s (58°C), 53.2 s (60°C), 33.8 s (62°C), and 3.22 s (65°C), and the corresponding values determined with the successive‐sampling flask method were insignificantly different (417, 138, 48.6, and 29.1 s for 56, 58, 60, and 62°C, respectively). These data as well as those measured for Enterobacter cloacae, Pseudomonas putida, Serratia odorifera, and Yersinia rhodei were in close accordance with literature values.