Modeling respiration rates of Ipomoea batatas (sweet potato) under hermetic storage system

The sweet potato respiration rate versus gas composition was mathematically modeled, as required to design an effective modified atmosphere packaging (MAP) system. Storage tests of sweet potato were conducted at 15-30 °C. The O₂ and CO₂ concentrations were measured over time in a closed system. The respiration rate was estimated to be a derivative of the quadratic function of gas concentration over time and decreased with decreasing O₂ and increasing CO₂. The model of the uncompetitive inhibition enzyme reaction rate fitted well with the experimental results. The temperature dependency of the equation parameters (V_m, K_m, and K_i) followed the Arrhenius relationships. The use of the proposed models to simulate the respiration rates as a function of temperature revealed less temperature dependence in low O₂ and high CO₂ concentrations. This gas composition, more desirable in practice, also agreed with the typical gas composition of MAP.

Measurement of cooked rice stickiness with consideration of contact area in compression test

The cooked rice stickiness is conventionally measured as the maximum detachment force required to separate the probe from the sample, after compression on the platform of a texture analyzer. A corrected stickiness (the measured stickiness force divided by the contact area) was newly created to avoid the deviation of stickiness influenced by the contact area varying with the rice sample's irregularity, regarding shape and size. The contact area could be estimated from the volume, density, and thickness of the samples. The compression force triggering the stickiness was also converted to the corrected compression force (the force divided by the contact area). Two varieties of rice (short-grain rice and glutinous rice) were cooked with different amount of water to prepare the samples with various stickiness levels. The contact area was mostly higher in the glutinous rice than short-grain rice. The contact area increased with the cooking water amount. Three parameters were compared such as the stickiness (the measured force), the primarily corrected stickiness (the corrected stickiness at a fixed value of compression force), and the secondarily corrected stickiness (the corrected stickiness at a fixed value of the corrected compression force). The difference between the rice samples was the most pronounced in the secondarily corrected stickiness. The correlation between the instrumental and sensorial stickiness was also the highest in the secondarily corrected stickiness. Conclusively, the new corrected parameters enhanced the sample discrimination capability and the agreement with the sensorial stickiness than the uncorrected stickiness. PRACTICAL APPLICATIONS: Stickiness is the important quality factor associated with cooked rice preferences. Instrumental stickiness is a detaching force of the preliminarily compressed rice grain by cylindrical probe of texture testing equipment. When it comes to a force measurement, the contact area is usually considered to convert the force to stress. But, for the samples like cooked rice grain, with smaller contact area than that of probe, the contact area is not easy to know because it is not simply the probe bottom area. So the contact area had not been employed to measure cooked rice stickiness. In this study, an established method was devised to figure out the contact area. The corrected stickiness by considering the contact area proved to be more accurate than the original stickiness through sensory evaluation.

Preliminary Study on Biosensor-Type Time-Temperature Integrator for Intelligent Food Packaging

A glucose biosensor was utilized as a platform for the time-temperature integrator (TTI), a device for intelligent food packaging. The TTI system is composed of glucose oxidase, glucose, a pH indicator, and a three-electrode potentiostat, which produces an electrical signal as well as color development. The reaction kinetics of these response variables were analyzed under isothermal conditions. The reaction rates of the electrical current and color changes were 0.0360 ± 0.0020 (95% confidence limit), 0.0566 ± 0.0026, 0.0716 ± 0.0024, 0.1073 ± 0.0028 µA/min, and 0.0187 ± 0.0005, 0.0293 ± 0.0018, 0.0363 ± 0.0012, 0.0540 ± 0.0019 1/min, at 5, 15, 25, and 35 °C, respectively. The Arrhenius activation energy of the current reaction (Ea_current) was 25.0 ± 1.6 kJ/mol and the Ea_color of the color reactions was 24.2 ± 0.6 kJ/mol. The similarity of these Ea shows agreement in the prediction of food qualities between the electrical signal and color development. Consequently, the function of the new time-temperature integrator system could be extended to that of a biosensor compatible with any electrical utilization equipment.

Effect of dietary fermented garlic by Weissella koreensis powder on growth performance, blood characteristics, and immune response of growing pigs challenged with Escherichia coli lipopolysaccharide

Two experiments were conducted to investigate the effect of fermented garlic by Weissella koreensis powder (WKG) on pig growth performance and immune responses after an Escherichia coli lipopolysaccharide (LPS) challenge. In Exp. 1, 120 growing barrows (23.5 ± 0.5 kg of BW and 56 d of age) were used in a 35-d experiment to determine the optimal amounts of WKG. Pigs were randomly allotted to 1 of 5 treatments with 6 replicate pens and 4 pigs per pen. Dietary treatments included 1) NC (negative control; basal diet without antibiotics), 2) PC (positive control; basal diet + 1 g of tylosin/kg), 3) WKG1 (basal diet + 1 g of WKG/kg), 4) WKG2 (basal diet + 2 g of WKG/kg), and 5) basal diet + 4 g of WKG/kg. At the end of the feeding period, 12 pigs each were selected from the NC and WKG2 treatment groups, and 6 pigs were injected with LPS (50 μg/kg of BW) and the other 6 pigs with an equivalent amount of sterile saline, resulting in a 2 × 2 factorial arrangement of treatments. Blood samples and rectal temperature data were collected at 0, 2, 4, 6, 8, and 12 h after challenge. The ADG of pigs fed WKG- and antibiotic-supplemented diets was greater (P<0.05) than NC from d 14 to 35 and the overall phase, but no dosage-dependent effects were observed. At the end of the experiment, the fecal E. coli count was linearly reduced by the increasing amounts of WKG at d 35 (P=0.01). Challenge with LPS increased white blood cell counts at 6 and 8 h (P<0.01) and depressed lymphocyte concentration at 4, 8, and 12 h (P<0.01). During challenge, LPS injection increased rectal temperature at 2, 4, 6, and 8 h postchallenge (P<0.05), and WKG2 alleviated (P<0.05) the increase in the temperature at 2 h postchallenge. The LPS injection increased plasma tumor necrosis factor-α and IGF-1 concentrations at 2, 4, 6, 8, and 12 h (P<0.01), whereas an alleviating effect of WKG was observed at 4, 6, and 8 h after LPS challenge (P<0.05). At 2, 4, and 6 h postchallenge, concentration of cluster of differentiation-antigen-4-positive cells and cluster of differentiation-antigen-8-positive cells (CD4(+) and CD8(+), respectively) increased in the LPS treatments (P<0.05), and the WKG2 boosted this effect (P<0.05). In conclusion, dietary supplementation of WKG2 in growing pigs can improve ADG and have a beneficial effect on the immune response during an inflammatory challenge.

Caspase-cleaved TRAF1 negatively regulates the antiapoptotic signals of TRAF2 during TNF-induced cell death

Tumor necrosis factor (TNF) signaling leads to pleiotropic responses in a wide range of cell types, in part by activating antiapoptotic and proapoptotic pathways. Previous studies have suggested that TNF receptor-associated factor (TRAF) 2 can mediate crucial antiapoptotic signals during TNF stimulation. However, it is unclear how the antiapoptotic signals via TRAF2 in TNF-R1 signaling is regulated. Here we show that TRAF1 is cleaved by caspase-8 into two fragments during apoptosis induced by TNF. Overexpression of the C-terminal cleavage product, TRAF1-c, increased TNF-induced cell death of hybridoma T cells. Importantly, we demonstrate that the cleavage product of TRAF1 coimmunoprecipitates with TRAF2 that is released from the TNF-R1 complex in response to prolonged TNF treatment. These results indicate that caspase-dependent cleavage of TRAF1 generates TRAF1-c fragments that are able to bind TRAF2, and then sequester TRAF2 from the TNF-R1 complex, rendering cells, at least in part, sensitive to TNF.

Antioxidative phenolic compounds from the roots of Rhodiola sachalinensis A. Bor

The acetone extract of the roots of Rhodiola sachalinensis has furnished six phenolic compounds which exhibited significant scavenging effects against DPPH free radical. The structures of these compounds were identified and determined as gallic acid (1), (-)-epigallocatechin 3-O-gallate (2), kaempferol (3), kaempferol 7-O-alpha-L-rhamnopyranoside (4), herbacetin 7-O-alpha-L-rhamnopyranoside, (5) and rhodiolinin (6) by physico-chemical and spectral evidences.

Characteristics of the interaction of calcium with casein submicelles as determined by analytical affinity chromatography

Interaction of calcium with casein submicelles was investigated in CaCl2 and calcium phosphate buffers and with synthetic milk salt solutions using the technique of analytical affinity chromatography. Micelles that had been prepared by size exclusion chromatography with glycerolpropyl controlled-pore glass from fresh raw skim milk that had never been cooled, were dialyzed at room temperature against calcium-free imidazole buffer, pH 6.7. Resulting submicelles were covalently immobilized on succinamidopropyl controlled-pore glass (300-nm pore size). Using 45Ca to monitor the elution retardation, the affinity of free Ca2+ and calcium salt species was determined at temperatures of 20 to 40 degrees C and pH 6.0 to 7.5. Increasing the pH in this range or increasing the temperature strengthened the binding of calcium to submicelles, similar to previous observations with individual caseins. However, the enthalpy change obtained from the temperature dependence was considerably greater than that reported for alpha s1- and beta-caseins. Furthermore, the elution profiles for 45Ca in milk salt solutions were decidedly different from those in CaCl2 or calcium phosphate buffers and the affinities were also greater. For example, at pH 6.7 and 30 degrees C the average dissociation constant for the submicelle-calcium complex is 0.074 mM for CaCl2 and calcium phosphate buffers, vs 0.016 mM for the milk salt solution. The asymmetric frontal boundaries and higher average affinities observed with milk salts may be due to binding of calcium salts with greater affinity in addition to the binding of free Ca2+ in these solutions.