Identification of the Microbiota in Coconut Water, Kefir, Coconut Water Kefir and Coconut Water Kefir-Fermented Sourdough Using Culture-Dependent Techniques and Illumina-MiSeq Sequencing

The principal objective of this study was to isolate and identify the microorganisms present in commercial kefir grains, a novel kefir-fermented coconut water (CWK) and a novel coconut water kefir-fermented sourdough using phenotypic identification and Sanger sequencing and examine the microbial diversity of CWK and CWK-fermented sourdough throughout the fermentation process using the MiSeq Illumina sequencing method. The phenotypic characterisation based on morphology identified ten isolates of LAB, five AAB and seven yeasts from kefir (K), CWK and CWK-fermented sourdough (CWKS). The results confirm the presence of the LAB species Limosilactobacillus fermentum, Lactobacillus. plantarum, L. fusant, L. reuteri and L. kunkeei; the AAB species Acetobacter aceti, A. lovaniensis and A. pasteurianus; and the yeast species Candida kefyr, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, C. guilliermondii and C. colliculosa. To the best of our knowledge, the identification of Rhodotorula from kefir is being reported for the first time. This study provides important insights into the relative abundances of the microorganisms in CWKS. A decrease in pH and an increase in the titratable acidity for CWK- and CWK-fermented sourdough corresponded to the increase in D- and L-lactic acid production after 96 h of fermentation. Significant reductions in the pHs of CWK and CWKS were observed between 48 and 96 h of fermentation, indicating that the kefir microorganisms were able to sustain highly acidic environments. There was also increased production of L-lactic acid with fermentation, which was almost twice that of D-lactic acid in CWK.

Comparison of the physicochemical properties of branded and generic glucose-added maintenance hypotonic infusion fluids to assess the potential for phlebitis and incompatibility with other drugs

In Japan, the switch from branded to generic infusion fluids has been promoted as a national policy. Recently, as generic products have been in short supply, the switch from generic to branded infusion fluids has increased. However, certain additives for injectable infusion fluids, such as nonvolatile acids like acetic acid and hydrochloric acid, are not required to be listed in the package insert. We hypothesized that the addition of nonvolatile acids may be one of the reasons for the differences in physicochemical properties between the branded and generic infusion fluids. We have previously reported that in other types of electrolyte infusion fluids, a variation in pH can cause incompatibility with other drugs, and variation in titratable acidity and osmolality can lead to phlebitis. Glucose-added maintenance hypotonic infusion fluid (listed as type-3G) is commonly used as a maintenance solution when energy support is needed. However, nonvolatile acid is added to prevent the caramelization of glucose, resulting in higher osmolality and titratable acidity and lower pH. Therefore, we hypothesized that both phlebitis and incompatibility with other drugs are likely to occur; hence, we measured and evaluated the physicochemical properties of branded and generic type-3G infusion fluids. We show that the osmolality, pH, and titratable acidity of all evaluated branded and generic products differed significantly and that these properties should be evaluated together to avoid phlebitis and incompatibility with other drugs when switching between branded and generic type-3G infusion fluids.

Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha

Kombucha is a fermented tea beverage consumed for its probiotics and functional properties. It has a unique sensory profile driven by the properties of tea polyphenols and fermentation products, including organic acids. Fermentation temperature and sucrose content affect the fermentation process and the production of organic acids; yet less is known about their impacts on the sensory profile and consumer acceptance. Thus, we aimed to examine the impact of sucrose concentration and fermentation temperature on sensory attributes and liking. For this study, kombucha tea was fermented at three different concentrations of sucrose and fermented at two temperatures for 11 days. Fermentation was monitored by pH, brix, and titratable acidity, and consumers (n = 111) evaluated the kombucha for sensory attributes and overall liking. The fermentation temperature resulted in significant differences in titratable acidity, with higher temperatures producing more organic acids, resulting in higher astringency, and suppressed sweetness. The lower fermentation was reported as significantly more liked, with no difference in liking between the 7.5% and 10% sucrose kombucha samples. Fermentation temperature had the greatest impact on the sensory profile rather than sucrose concentration, which had a greater effect on the fermentation rate and production organic acids.

Metabolic Adjustment of High Intertidal Alga Pelvetia canaliculata to the Tidal Cycle Includes Oscillations of Soluble Carbohydrates, Phlorotannins, and Citric Acid Content

The brown alga Pelvetia canaliculata is one of the species successfully adapted to intertidal conditions. Inhabiting the high intertidal zone, Pelvetia spends most of its life exposed to air, where it is subjected to desiccation, light, and temperature stresses. However, the physiological and biochemical mechanisms allowing this alga to tolerate such extreme conditions are still largely unknown. The objective of our study is to compare the biochemical composition of Pelvetia during the different phases of the tidal cycle. To our knowledge, this study is the first attempt to draft a detailed biochemical network underneath the complex physiological processes, conferring the successful survival of this organism in the harsh conditions of the high intertidal zone of the polar seas. We considered the tide-induced changes in relative water content, stress markers, titratable acidity, pigment, and phlorotannin content, as well as the low molecular weight metabolite profiles (GC-MS-based approach) in Pelvetia thalli. Thallus desiccation was not accompanied by considerable increase in reactive oxygen species content. Metabolic adjustment of P. canaliculata to emersion included accumulation of soluble carbohydrates, various phenolic compounds, including intracellular phlorotannins, and fatty acids. Changes in titratable acidity accompanied by the oscillations of citric acid content imply that some processes related to the crassulacean acid metabolism (CAM) may be involved in Pelvetia adaptation to the tidal cycle.

Melatonin Treatments Reduce Chilling Injury and Delay Ripening, Leading to Maintenance of Quality in Cherimoya Fruit

Spain is the world's leading producer of cherimoya, a climacteric fruit highly appreciated by consumers. However, this fruit species is very sensitive to chilling injury (CI), which limits its storage. In the present experiments, the effects of melatonin applied as dipping treatment on cherimoya fruit CI, postharvest ripening and quality properties were evaluated during storage at 7 °C + 2 days at 20 °C. The results showed that melatonin treatments (0.01, 0.05, 0.1 mM) delayed CI, ion leakage, chlorophyll losses and the increases in total phenolic content and hydrophilic and lipophilic antioxidant activities in cherimoya peel for 2 weeks with respect to controls. In addition, the increases in total soluble solids and titratable acidity in flesh tissue were also delayed in melatonin-treated fruit, and there was also reduced firmness loss compared with the control, the highest effects being found for the 0.05 mM dose. This treatment led to maintenance of fruit quality traits and to increases in the storage time up to 21 days, 14 days more than the control fruit. Thus, melatonin treatment, especially at 0.05 mM concentration, could be a useful tool to decrease CI damage in cherimoya fruit, with additional effects on retarding postharvest ripening and senescence processes and on maintaining quality parameters. These effects were attributed to a delay in the climacteric ethylene production, which was delayed for 1, 2 and 3 weeks for 0.01, 0.1 and 0.05 mM doses, respectively. However, the effects of melatonin on gene expression and the activity of the enzymes involved in ethylene production deserves further research.

Methods for quality evaluation of sweet cherry

Sweet cherry (Prunus avium L.) is a highly valued fruit, whose quality can be evaluated using several objective methodologies, such as calibre, colour, texture, soluble solids content (SSC), titratable acidity (TA), as well as maturity indexes. Functional and nutritional compounds are also frequently determined, in response to consumer demand. The aim of the present review is to clarify and establish quality evaluation parameters and methodologies for the whole cherry supply chain, in order to promote easy and faithful communication among all stakeholders. The use of near-infrared spectroscopy (NIRS) as a non-destructive and expeditious method for assessing some quality parameters is discussed. In this review, the results of a wide survey to assess the most common methodologies for cherry quality evaluation, carried out among cherry researchers and producers within the framework of the COST Action FA1104 'Sustainable production of high-quality cherries for the European market', are also reported. The standardisation of quality evaluation parameters is expected to contribute to the preservation and shelf-life extension of sweet cherries, and the valorisation of the whole supply chain. For future studies on sweet cherry, we put forward a proposal regarding both sample size and the tests chosen to evaluate each parameter. © 2022 Society of Chemical Industry.

Microbial Properties of Raw Milk throughout the Year and Their Relationships to Quality Parameters

Raw milk microbiota is complex and influenced by many factors that facilitate the introduction of undesirable microorganisms. Milk microbiota is closely related to the safety and quality of dairy products, and it is therefore critical to characterize the variation in the microbial composition of raw milk. In this cross-sectional study, the variation in raw milk microbiota throughout the year (n = 142) from three farms in China was analyzed using 16S rRNA amplicon sequencing, including α and β diversity, microbial composition, and the relationship between microbiota and milk quality parameters. This aimed to characterize the contamination risk of raw milk throughout the year and the changes in quality parameters caused by contamination. Collection month had a significant effect on microbial composition; microbial diversity was higher in raw milk collected in May and June, while milk collected in October and December had the lowest microbial diversity. Microbiota composition differed significantly between milk collected in January−June, July−August, and September−December (p < 0.05). Bacterial communities represented in raw milk at the phylum level mainly included Proteobacteria, Firmicutes and Bacteroidota; Pseudomonas, Acinetobacter, Streptococcus and Lactobacillus were the most common genera. Redundancy analysis (RDA) found strong correlations between microbial distribution and titratable acidity (TA), fat, and protein. Many genera were significantly correlated with TA, for example Acinetobacter (R = 0.426), Enhydrobacter (R = 0.309), Chryseobacterium (R = 0.352), Lactobacillus (R = −0.326), norank_o__DTU014 (R = −0.697), norank_f__SC-I-84 (R = −0.678), and Subgroup_10 (R = −0.721). Additionally, norank_f__ Muribaculaceae was moderately negatively correlated with fat (R = −0.476) and protein (R = −0.513). These findings provide new information on the ecology of raw milk microbiota at the farm level and contribute to the understanding of the variation in raw milk microbiota in China.

Macabeo (Viura) grape response to climate variability in areas located at different elevations in the Rioja Designation of Origin

BACKGROUND

This research aims to analyse the influence of climatic conditions on phenology and grape composition of Macabeo, which is one of the white varieties authorized in Rioja DOCa. Phenological dates for flowers separated and harvest, and grape composition were evaluated for the period 2008-2020 in five plots, located at different elevations (457-650 m a.s.l.). Grape parameters were related to temperature and water deficit recorded along the growing cycle.

RESULTS

High variability in the weather conditions were recorded during the period analysed, with differences in the average growing season maximum temperature of up to 2.5 °C among years and about 2 °C among locations. Differences in the average growing season precipitation of about 200 mm among years and up to 60 mm among locations were recorded. That high variability could explain the differences in grape composition observed among years and among zones. The lowest sugar contents were recorded at the highest elevation, while acidity in that area was the highest. Although the relationship was only significant in one plot, probable volumetric alcoholic degree increased with increasing maximum temperature. Titratable acidity and malic acid decreased with increasing maximum temperature, the change being higher in the plots located at the highest elevation. Both titratable acidity and malic acid were significantly affected by water deficits recorded during the growing season, and in particular that recorded after floowering.

CONCLUSION

The results indicate that under warmer scenarios a decrease in titratable acidity and in malic acid might be expected for this variety, but with differences among zones located at different elevations. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Impact of Adult Popillia japonica (Coleoptera: Scarabaeidae) Foliar Feeding Injury on Fruit Yield and Quality of a Temperate, Cold-Hardy Wine Grape, 'Frontenac'

Popillia japonica (Newman), is a highly polyphagous, invasive species, first recorded in the U.S. in 1916, and detected in Minnesota in the late 1960s. Historically, research on this pest in the Midwest U.S. has focused primarily on ornamental and turf crops, with little attention placed on adult feeding damage to fruit crops. Recently, wine grape producers in the region noted substantial increases in defoliation from P. japonica feeding, confirming concerns for this perennial high value crop. To address these concerns, studies were conducted during the summers of 2020-2021 to understand the impact of P. japonica foliar feeding on the quality and yield of wine grapes. Trials utilized vines of the wine grape variety, 'Frontenac.' In addition to open plots, whole vines were caged within fine mesh netting and infested with P. japonica at 0, 25, 50, and 100 beetles per meter-row of vine. Beetles used for infestations were collected from natural field populations of P. japonica and left to feed until grapes were ready for harvest. During harvest, data collection included leaf samples for obtaining average percent defoliation, cluster weights, and berry subsamples for soluble solid content, pH, titratable acidity, and phenolic compound measurements. Results from these studies demonstrated that as beetle population density and defoliation per m-row increases, at-harvest measurements of quality parameters are significantly and negatively affected (P < 0.05) when compared with uninfested vines. The negative impacts to fruit quality exhibited in these studies will be important in the development of future management strategies for P. japonica in 'Frontenac.'

CAM photosynthesis: the acid test

There is currently considerable interest in the prospects for bioengineering crassulacean acid metabolism (CAM) photosynthesis - or key elements associated with it, such as increased water-use efficiency - into C₃ plants. Resolving how CAM photosynthesis evolved from the ancestral C₃ pathway could provide valuable insights into the targets for such bioengineering efforts. It has been proposed that the ability to accumulate organic acids at night may be common among C₃ plants, and that the transition to CAM might simply require enhancement of pre-existing fluxes, without the need for changes in circadian or diurnal regulation. We show, in a survey encompassing 40 families of vascular plants, that nocturnal acidification is a feature entirely restricted to CAM species. Although many C₃ species can synthesize malate during the light period, we argue that the switch to night-time malic acid accumulation requires a fundamental metabolic reprogramming that couples glycolytic breakdown of storage carbohydrate to the process of net dark CO₂ fixation. This central element of the CAM pathway, even when expressed at a low level, represents a biochemical capability not seen in C₃ plants, and so is better regarded as a discrete evolutionary innovation than as part of a metabolic continuum between C₃ and CAM.

How Do Consumers Perceive Sensory Attributes of Apple?

Pomological characteristics and consumer acceptability of four scab-resistant apple cultivars ('Topaz', 'Florina', 'Goldstar' and 'Golden Orange') and standard commercial cultivar 'Golden Delicious' were investigated. Consumer acceptability consisted of rating fruit samples on Likert scales measuring appearance, flavour, size, sweetness, acidity, crispiness, juiciness, skin texture and general impression. Consumers better evaluated the cultivar 'Topaz' sensory characteristics of flavour, juiciness, taste and general impression than other evaluated scab-resistant apple cultivars and the cultivar 'Golden Delicious'. 'Golden Delicious' got good grades for appearance, size and sweetness. 'Topaz' also had the best pomological characteristic related to measured fruit firmness, contents of soluble solids and organic acids. It can be concluded that only the cultivar 'Topaz' among the scab-resistant apple cultivars achieved a good consumer assessment.

Supplementary Light Differently Influences Physico-Chemical Parameters and Antioxidant Compounds of Tomato Fruits Hybrids

One of the challenges for agriculture in the coming years will be producing more food avoiding reducing the nutritional values of fruits and vegetables, sources of nutraceutical compounds. It has been demonstrated that light-emitting diodes (LEDs) used as a supplementary light (SL) technology improve tomato yield in Mediterranean greenhouses, but few data have been reported about SL effects on fruit physio-chemical parameters. In this study, three tomato hybrid (F1) cultivars were grown for year-round production in a commercial semi-closed glasshouse in Southern Italy: red cherry type ("Sorentyno"), red plum type ("Solarino"), and yellow plum type ("Maggino"). From 120 to 243 days after transplant (DAT), Red/White/Blue LEDs were used as SL. The fruits harvested 180 DAT were analyzed and those obtained under LEDs had 3% more dry weight, 15% more total soluble solids, and 16% higher titratable acidity than fruits grown only under natural light. Generally, the antioxidant activity and the mineral profile of the fruits were not negatively influenced by SL. Lycopene content was unchanged and vitamin C content of "Sorentyno" even increased by 15% under LEDs. Overall, LEDs used as SL technology could be one of the tools used by agriculture in Mediterranean basin to produce more food maintaining high quality production.

Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves

In as much as spontaneous fermentation of cowpea leaves enhances product diversification, the process is rather slow with poor product quality. Limited work has been undertaken to provide input toward standardization of the process and enhancing of product quality. The current study sought to evaluate the in-process fermentative bacteria profile changes due to the effect of optimization of fermentation process of cowpea leaves. Lactic acid bacteria (LAB) isolates from spontaneous and optimized fermentation were characterized using biochemical tests, whereby optimization was done using the Response Surface Methodology model of the central composite design in the Design Expert Software. The RSM models accounted for 89% and 60% variability in the response variables of pH and titratable acidity, respectively (p < .001). Increasing the sugar concentration and period of fermentation significantly (p < .05) increased the titratable acidity, while reducing the pH. The optimal fermentation parameters were established as sugar and salt concentrations of 5% and 2%, respectively, 16 days of fermentation, pH of 3.8 and titratable acidity of 1.22% with a desirability of 0.859. Of the 13 identified LAB isolates, Lactobacillus brevis and Lactococcus lactis dominated the onset stage of spontaneous fermentation whereas only Lactobacillus brevis dominated the onset stage of optimized fermentation. Additionally, the final stage with the dominant isolates of L. plantarum was longer in the spontaneous fermentation process than in the optimized process. Evidently, optimizing the fermentation process resulted in increasing dominance by heterofermenters in the production of soured cowpea leaves, with the yielded product having enhanced acidity.

Application of the Non-Destructive NIR Technique for the Evaluation of Strawberry Fruits Quality Parameters

The determination of strawberry fruit quality through the traditional destructive lab techniques has some limitations related to the amplitude of the samples, the timing and the applicability along all phases of the supply chain. The aim of this study was to determine the main qualitative characteristics through traditional lab destructive techniques and Near Infrared Spectroscopy (NIR) in fruits of five strawberry genotypes. Principal Component Analysis (PCA) was applied to search for spectral differences among all the collected samples. A Partial Least Squares regression (PLS) technique was computed in order to predict the quality parameters of interest. The PLS model for the soluble solids content prediction was the best performing-in fact, it is a robust and reliable model and the validation values suggested possibilities for its use in quality applications. A suitable PLS model is also obtained for the firmness prediction-the validation values tend to worsen slightly but can still be accepted in screening applications. NIR spectroscopy represents an important alternative to destructive techniques, using the infrared region of the electromagnetic spectrum to investigate in a non-destructive way the chemical-physical properties of the samples, finding remarkable applications in the agro-food market.

Biodiversity of Local Vitis vinifera L. Germplasm: A Powerful Tool Toward Adaptation to Global Warming and Desired Grape Composition

Global warming is endangering maintenance of optimal grape composition in white varietals aimed at sparkling wine making due to difficulties to maintain adequate acidity and fresh aromas. These troubles are being faced by the main white varietal of the Colli Piacentini district, named Ortrugo. Its vegetative and reproductive behavior was compared over 3 years with that of other minor autochthonous white varietals. Criteria set for adequate grape composition under sparkling vinification (total soluble solids at 20-21°Brix) and titratable acidity (TA) ≥ 6.5 g/L combined with Principal Component Analysis (PCA) on the measured variables allowed a thinnning down of the initial group of 17 to 7 varietals including Ortrugo, Bucalò, Barbesino, Lecco, Melara, Santa Maria and Molinelli. PCA isolated Ortrugo's behavior for inadequacy to maintain sufficient TA at harvest mostly due to extremely low malic acid concentration. However, time trend analyses of accumulation and degradation patterns of tartaric and malic acids disclosed that, in Ortrugo, the most limiting factors were more intense post-veraison tartaric acid dilution and a lower malic acid pool at veraison as compared to any other varietal. Conversely, Molinelli and Barbesino proved to be ideal material for sparkling wine purposes, as they associated to desirable agronomic features a strong ability to retain high TA with a well-balanced tartrate-to-malate ratio. Our study emphasizes that often neglected or superficially evaluated germplasm genetic resources might hide strong potential for adapting to challenges imposed by climate change in that representing an excellent tool for adaptation strategies.

Measuring Internal Maturity Parameters Contactless on Intact Table Grape Bunches Using NIR Spectroscopy

The determination of internal maturity parameters of table grape is usually done destructively using manual methods that are time-consuming. The possibility was investigated to determine whether key fruit attributes, namely, total soluble solids (TSS); titratable acidity (TA), TSS/TA, pH, and BrimA (TSS - k x TA) could be determined on intact table grape bunches using Fourier transform near-infrared (FT-NIR) spectroscopy and a contactless measurement mode. Partial Least Squares (PLS) regression models were developed for the maturity and sensory quality parameters using grapes obtained from two consecutive harvest seasons. Statistical indicators used to evaluate the models were the number of latent variables (LVs) used to build the model, the prediction correlation coefficient (R²p) and root mean square error of prediction (RMSEP). For the respective parameters TSS, TA, TSS/TA, pH, and BrimA, the LVs were 21, 23, 5, 7, and 24, the R²p = 0.71, 0.33, 0.57, 0.28, and 0.77, and the RMSEP = 1.52, 1.09, 7.83, 0.14, and 1.80. TSS performed best when moving smoothing windows (MSW) + multiplicative scatter correction (MSC) was used as spectral pre-processing technique, TA with standard normal variate (SNV), TSS/TA with Savitzky-Golay first derivative (SG1d), pH with SG1d, and BrimA with MSC. This study provides the first steps towards a completely nondestructive and contactless determination of internal maturity parameters of intact table grape bunches.

Comparative Evaluation of Erosive Potential of Various Frozen and Unfrozen Fruit Juices on Primary Teeth Enamel: An In Vitro Study

Background:

Changing lifestyle pattern and food habits has a deteriorating effect on dental tissues. Dental erosion is a pathological wear of hard tissues of teeth with increased consumption of acidic and carbonated drinks. Susceptibility to erosion in primary dentition is more compared to permanent dentition due to softer and disordered crystal structure of enamel.

Objectives:

The main aim of the study was to determine and compare the erosive potential of different fruit juices in frozen/unfrozen forms on primary teeth by studying the calcium dissolution.

Materials and methods:

pH of four different juices (pure) - apple, orange, citrus limetta (musumbi) and grapes were determined using a digital pH meter. The titratable acidity of these in frozen and unfrozen forms were determined by adding 0.2 ml of 1M NaOH to these to raise to pH=5.5(critical pH) and pH =7(neutral pH). Forty eight caries free deciduous anterior teeth specimens were prepared to study the calcium dissolution by atomic absorption spectrophotometer. The results were analysed for statistical significance using One-way Repeated Measures ANOVA and pair wise multiple comparison with Bonferroni correction.

Results:

Total titratable acidity and calcium dissolution were found to be significantly more in the initial thawed fruit juices.

Conclusion:

Frozen fruit juices had more buffering capacity and erosive potential than unfrozen forms. The study concluded that sucking on frozen fruit juices is more damaging to teeth than unfrozen forms because more of erosion is expected to occur in a frozen state.

Could the reliability of classical descriptors of fruit quality be influenced by irrigation and cold storage? The case of mango, a climacteric fruit

BACKGROUND

Large improvements have been realized on the accuracy of the determination of fruit quality. The relevance of the relationship between commonly used quality descriptors and their related chemical contents was here questioned under the influence of water supply reduction and postharvest cold storage. The study relied on three analyses: (1) a correlation table between quality descriptors and compound contents, (2) principal component analysis using the selected variables to see the quality discrimination dictated by treatments; and (3) linear correlation between content and descriptors according to treatments.

RESULTS

The results indicate that abiotic parameters applied on mango fruits before or after harvest can affect the relationship between a quality descriptor and the content in compounds it is related to, here between titratable acidity and organic acid content and to a lesser extent between color, represented by hue angle values, and carotenoids, possibly creating bias in the final quality determination. A stronger relation between total soluble solids and total sugar content, were observed under mild abiotic stress.

CONCLUSION

Fruit growth and postharvest storage conditions, such as irrigation and cold storage, can influence the actual correspondence between the compounds contents and the descriptors used to estimate fruit quality, particularly for pulp color, sugars and acids. © 2019 Society of Chemical Industry.

Prediction of Renal Acid Load in Adult Patients on Parenteral Nutrition

Metabolic acidosis and metabolic bone disease are frequent complications in patients on parenteral nutrition (PN). A common contributor to these complications could be a daily high renal acid load. This study aims to find a method for predicting the potential total acid load (PTAL) and the pH of the compounded parenteral nutrition mixtures. The pH and titratable acidity (TA) of fifty compounded mixtures were measured. The potential metabolic acid load (PMAL) was calculated by considering the amount of nutrients that are acid producers and consumers. The PTAL of the TPN mixtures was calculated by adding TA to PMAL. Multiple linear regression analyses were used to develop a predictive model for the TA and pH of the compounded mixtures. The predicted TA and pH values of the analyzed mixtures agreed with those measured (Passing-Bablok analysis). The PTAL was >50 mmol/day for 82% of the mixtures, >75 mmol/day for 40% of the mixtures, and >100 mmol/day for 22% of the mixtures. The prediction of the renal acid load in patients on long-term PN could allow more appropriate acid-base balancing. Moreover, predicting the pH of such mixtures could be useful to pharmacists to assess the stability and compatibility of the components in the compounded mixtures.

Development and characterization of a strawberry MAGIC population derived from crosses with six strawberry cultivars

A strawberry Multi-parent Advanced Generation Intercrosses (MAGIC) population, derived from crosses using six strawberry cultivars was successfully developed. The population was composed of 338 individuals; genome conformation was evaluated by expressed sequence tag-derived simple short repeat (EST-SSR) markers. Cluster analysis and principal component analysis (PCA) based on EST-SSR marker polymorphisms revealed that the MAGIC population was a mosaic of the six founder cultivars and covered the genomic regions of the six founders evenly. Fruit quality related traits, including days to flowering (DTF), fruit weight (FW), fruit firmness (FF), fruit color (FC), soluble solid content (SC), and titratable acidity (TA), of the MAGIC population were evaluated over two years. All traits showed normal transgressive segregation beyond the founder cultivars and most traits, except for DTF, distributed normally. FC exhibited the highest correlation coefficient overall and was distributed normally regardless of differences in DTF, FW, FF, SC, and TA. These facts were supported by PCA using fruit quality related values as explanatory variables, suggesting that major genetic factors, which are not influenced by fluctuations in other fruit traits, could control the distribution of FC. This MAGIC population is a promising resource for genome-wide association studies and genomic selection for efficient strawberry breeding.

Grape Composition under Abiotic Constrains: Water Stress and Salinity

Water stress and increasing soil salt concentration represent the most common abiotic constrains that exert a negative impact on Mediterranean vineyards performance. However, several studies have proven that deficit irrigation strategies are able to improve grape composition. In contrast, irrigation with saline waters negatively affected yield and grape composition, although the magnitude of these effects depended on the cultivar, rootstock, phenological stage when water was applied, as well as on the salt concentration in the irrigation water. In this context, agronomic practices that minimize these effects on berry composition and, consequently, on wine quality must be achieved. In this paper, we briefly reviewed the main findings obtained regarding the effects of deficit irrigation strategies, as well as irrigation with saline water, on the berry composition of both red and white cultivars, as well as on the final wine. A meta-analysis was performed using published data for red and white varieties; a general liner model accounting for the effects of cultivar, rootstock, and midday stem water potential was able to explain up to 90% of the variability in the dataset, depending on the selected variable. In both red and white cultivars, berry weight, must titratable acidity and pH were fairly well simulated, whereas the goodness-of-fit for wine attributes was better for white cultivars.

If Euhydric and Isotonic Do Not Work, What Are Acceptable pH and Osmolality for Parenteral Drug Dosage Forms?

Parenteral products should aim toward being isotonic and euhydric (physiological pH). Yet, due to other considerations, this goal is often not reasonable or doable. There are no clear allowable ranges related to pH and osmolality, and thus, the objective of this review was to provide a better understanding of acceptable formulation pH, buffer strength, and osmolality taking into account the administration route (i.e., intramuscular, intravenous, subcutaneous) and administration technique (i.e., bolus, push, infusion). This evaluation was based on 3 different approaches: conventional, experimental, and parametric. The conventional way of defining formulation limits was based on standard pH and osmolality ranges. Experimental determination of titratable acidity or in vitro hemolysis testing provided additional drug product information. Finally, the parametric approach was based on the calculation of theoretical values such as (1) the maximal volume of injection which cannot shift the blood's pH or its molarity out of the physiological range and (b) a dilution ratio at the injection site and by verifying that threshold values are not exceeded. The combination of all 3 approaches can support the definition of acceptable pH, buffer strength, and osmolality of formulations and thus may reduce the risk of failure during preclinical and clinical development.

Wine pH Prevails over Buffering Capacity of Human Saliva

Wine is an acidic beverage; its pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly by the carbonate/bicarbonate pair (pK_a = 6.1). Few data are available on whether the buffering capacity of saliva may alter the pH of wine and thus its sensorial properties. In this study both in vitro and in vivo approaches were conducted to measure pH in mixtures of representative red and white wines with human saliva. Continuous additions of microvolumes of either wine to a definite volume (3 mL) of saliva in vitro resulted in a progressive and steep decline in the pH of the wine/saliva mixture. Thus, a few microliters of either wine (<0.27 mL) was sufficient to reduce the pH of saliva by 1 pH unit. Further additions of wine to saliva lowered the pH to that of the corresponding wine. In the in vivo assay, definite volumes (1.5-18 mL) of either wine were mixed for 15 s with the mouth saliva of individual healthy subjects before pH determination in the expectorated wine/saliva mixtures. Compared to saliva, pronounced decreases in pH were observed, thus approaching the pH of wine even with the smallest volume of wine in the assay. Altogether, these results demonstrate that the buffering capacity of wine prevails over that of saliva and that during degustation the pH of the wine/saliva mixture in the mouth is, at least temporarily, that of the corresponding wine.

Regular consumption of fresh orange juice increases human skin carotenoid content

Dermal carotenoids are a good indicator of antioxidant status in the body. This study aimed to determine whether regular consumption of orange juice could increase dermal carotenoids. Two types of orange juice, obtained from regularly (CI) and partially (PRD) irrigated trees, were tested to reveal any possible association between juice and dermal carotenoids. Soluble solids, titratable acidity, and total carotenoids were quantified in the juice; skin carotenoid score (SCS) was assessed by Raman spectroscopy. Carotenoid content was 7.3% higher in PRD than in CI juice, inducing no difference in SCS. In a first trial with daily juice intakes for 25 days, SCS increased linearly (10%) in the individual with higher initial SCS, and exponentially (15%) in the individual with lower initial SCS. In a second trial, SCS showed a 6.5% increase after 18 days of drinking juice every other day, but returned to initial values three days after last intake. Skin carotenoids can be increased by regular consumption of fresh orange juice, while their persistence may depend on the accumulation level, environmental conditions or living habits.

Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars

Banana cultivars--Luvhele (MusaABB), Mabonde (MusaAAA), and Muomva-red (Musa balbisiana) --were characterized for morphological, physicochemical, and antioxidant properties. All three cultivars varied significantly (P < 0.05) in their morphology, pH, titratable acidity and total soluble solids with no significant difference in their ash content. Individual cultivars showed variations in flour starch granule when observed using a scanning electron microscope. Characterization of cultivars for total polyphenols (TPs) and antioxidant activity upon pretreatment with ascorbic, citric, and lactic acid shows that the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay of samples varied significantly as Muomva-red cultivar (1.02 ± 0.01 mg GA/g) expressed the highest DPPH activity at lactic acid concentration of 20 g/L. Total polyphenol content was also highest for Muomva-red [1091.76 ± 122.81 mg GAE/100 g (d.w.)]. The high amount of TPs present in these cultivars make them suitable source of bio-nutrients with great medicinal and health functions.

Evaluation of the effect of different food media on the marginal integrity of class v compomer, conventional and resin-modified glass-ionomer restorations: an in vitro study

BACKGROUND

Cervical lesions of anterior and posterior teeth are a common finding in routine dental practice. They are of much concern to the patient, if present in esthetically sensitive regions. Adhesive tooth-colored restorative materials are generally recommended for treating such lesions. The aim of the present study was to evaluate and compare the effect of various food media (lime juice, tea, coffee, and Coca-Cola) on the marginal integrity of Class V compomer (Dyract(®)), conventional glass-ionomer (Fuji II) and resin-modified glass-ionomer (Fuji II LC improved) restorations along their cemental and enamel margins with saline as control media.

MATERIALS AND METHODS

After restoration of prepared Class V cavities in human premolars with the three different materials (n = 8), they were immersed in the test media for 7 days and then stained with methylene blue dye. Buccolingual sections were prepared and examined under stereomicroscope and scores (0-2) were given.

RESULTS

Data were analyzed statistically using one-way analysis of variance in SPSS version 16.0. P < 0.05 were considered statistically significant.

CONCLUSIONS

Among the three tested materials Compomer (Dyract(®)) showed more marginal integrity than the other two. Micro leakage values of Fuji II and Fuji II LC improved were statistically significant in acidic media (lime juice and Coca-Cola) compared to saline. Enamel margins showed more marginal adaptation than cemental margins.

Erosive Effect of Different Soft Drinks on Enamel Surface in vitro: Application of Stylus Profilometry

OBJECTIVE

To assess the erosive potential of various soft drinks by measuring initial pH and titratable acidity (TA) and to evaluate enamel surface roughness using different exposure times.

MATERIALS AND METHODS

The initial pH of the soft drinks (group 1: Coca-Cola; group 2: orange juice; group 3: Cedevita; group 4: Guarana, and group 5: strawberry yoghurt) was measured using a pH meter, and TA was measured by titration with NaOH. Enamel samples (n = 96), cut from unerupted human third molars, were randomly assigned to 6 groups: experimental (groups 1-5) and control (filtered saliva). The samples were exposed to 50 ml of soft drinks for 15, 30 and 60 min, 3 times daily, during 10 days. Between immersions, the samples were kept in filtered saliva. Enamel surface roughness was measured by diamond stylus profilometer using the following roughness parameters: Ra, Rq, Rz, and Ry. Data were analyzed by one-way ANOVA, Tukey's post hoc and Student-Newman-Keuls post hoc tests.

RESULTS

The pH values of the soft drinks ranged from 2.52 (Guarana) to 4.21 (strawberry yoghurt). Orange juice had the highest TA, requiring 5.70 ml of NaOH to reach pH 7.0, whereas Coca-Cola required only 1.87 ml. Roughness parameters indicated that Coca-Cola had the strongest erosion potential during the 15 min of exposure, while Coca-Cola and orange juice were similar during 30- and 60-min exposures. There were no significant differences related to all exposure times between Guarana and Cedevita. Strawberry yoghurt did not erode the enamel surface regardless of the exposure time.

CONCLUSION

All of the tested soft drinks except yoghurt were erosive. Erosion of the enamel surfaces exposed to Coca-Cola, orange juice, Cedevita, and Guarana was directly proportional to the exposure time.

Responses of grape berry anthocyanin and titratable acidity to the projected climate change across the Western Australian wine regions

More than a century of observations has established that climate influences grape berry composition. Accordingly, the projected global climate change is expected to impact on grape berry composition although the magnitude and direction of impact at regional and subregional scales are not fully known. The aim of this study was to assess potential impacts of climate change on levels of berry anthocyanin and titratable acidity (TA) of the major grapevine varieties grown across all of the Western Australian (WA) wine regions. Grape berry anthocyanin and TA responses across all WA wine regions were projected for 2030, 2050 and 2070 by utilising empirical models that link these berry attributes and climate data downscaled (to ∼5 km resolution) from the csiro_mk3_5 and miroc3_2_medres global climate model outputs under IPCC SRES A2 emissions scenario. Due to the dependence of berry composition on maturity, climate impacts on anthocyanin and TA levels were assessed at a common maturity of 22 °Brix total soluble solids (TSS), which necessitated the determination of when this maturity will be reached for each variety, region and warming scenario, and future period. The results indicate that both anthocyanin and TA levels will be affected negatively by a warming climate, but the magnitude of the impacts will differ between varieties and wine regions. Compared to 1990 levels, median anthocyanins concentrations are projected to decrease, depending on global climate model, by up to 3-12 % and 9-33 % for the northern wine regions by 2030 and 2070, respectively while 2-18 % reductions are projected in the southern wine regions for the same time periods. Patterns of reductions in the median Shiraz berry anthocyanin concentrations are similar to that of Cabernet Sauvignon; however, the magnitude is lower (up to 9-18 % in southern and northern wine regions respectively by 2070). Similarly, uneven declines in TA levels are projected across the study regions. The largest reductions in median TA are likely to occur in the present day warmer wine regions, up to 40 % for Chardonnay followed by 15 % and 12 % for Shiraz and Cabernet Sauvignon, respectively, by 2070 under the high warming projection (csiro_mk3_5). It is concluded that, under existing management practices, some of the key grape attributes that are integral to premium wine production will be affected negatively by a warming climate, but the magnitudes of the impacts vary across the established wine regions, varieties, the magnitude of warming and future periods considered.

Berry composition and climate: responses and empirical models

Climate is a strong modulator of berry composition. Accordingly, the projected change in climate is expected to impact on the composition of berries and of the resultant wines. However, the direction and extent of climate change impact on fruit composition of winegrape cultivars are not fully known. This study utilised a climate gradient along a 700 km transect, covering all wine regions of Western Australia, to explore and empirically describe influences of climate on anthocyanins, pH and titratable acidity (TA) levels in two or three cultivars of Vitis vinifera (Cabernet Sauvignon, Chardonnay and Shiraz). The results showed that, at a common maturity of 22° Brix total soluble solids, berries from the warmer regions had low levels of anthocyanins and TA as well as high pH compared to berries from the cooler regions. Most of these regional variations in berry composition reflected the prevailing climatic conditions of the regions. Thus, depending on cultivar, 82-87 % of TA, 83 % of anthocyanins and about half of the pH variations across the gradient were explained by climate-variable-based empirical models. Some of the variables that were relevant in describing the variations in berry attributes included: diurnal ranges and ripening period temperature (TA), vapour pressure deficit in October and growing degree days (pH), and ripening period temperatures (anthocyanins). Further, the rates of change in these berry attributes in response to climate variables were cultivar dependent. Based on the observed patterns along the climate gradient, it is concluded that: (1) in a warming climate, all other things being equal, berry anthocyanins and TA levels will decline whereas pH levels will rise; and (2) despite variations in non-climatic factors (e.g. soil type and management) along the sampling transect, variations in TA and anthocyanins were satisfactorily described using climate-variable-based empirical models, indicating the overriding impact of climate on berry composition. The models presented here are useful tools for assessing likely changes in berry TA and anthocyanins in response to changing climate for the wine regions and cultivars covered in this study.

Methyl jasmonate treatment induces changes in fruit ripening by modifying the expression of several ripening genes in Fragaria chiloensis fruit

To investigate the role of jasmonates (JAs) in the ripening of Fragaria chiloensis fruit, two concentrations of methyl jasmonate (MeJA, 10 and 100 μM) were evaluated at 2, 5 and 9 d using an in vitro ripening system. Fruit quality parameters; the contents of anthocyanin, lignin and cell wall polymers; and the transcriptional profiles of several ripening-related genes were analyzed. MeJA accelerated fruit ripening by means of a transitory increase in the soluble solid content/titratable acidity ratio, anthocyanin accumulation and an increase in softening at day 5. The expression of several phenylpropanoid-related genes, primarily those associated with anthocyanin biosynthesis, was increased under MeJA treatment, which correlated with an increased accumulation of anthocyanin. MeJA also altered the expression profiles of some cell wall-modifying genes, namely, EG1 and XTH1, and these changes correlated with a transient reduction in the firmness of MeJA-treated fruits. MeJA-responsive elements were observed in the promoter region of the EG1 gene. MeJA also increased the expression of LOX, AOS and OPR3, genes involved in the biosynthesis of JAs, and these changes correlated with the transient activation of fruit ripening observed. Conversely, the expression of ethylene and lignin biosynthesis genes (ACS, ACO, CAD and POD27) increased in MeJA-treated fruits at day 9. The present findings suggest that JAs promote the ripening of non-climacteric fruits through their involvement in anthocyanin accumulation, cell wall modification and the biosynthesis of ethylene and JAs.

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

This study was aimed at combining the highest degradation of gluten during wheat flour fermentation with good structural and sensory features of the related bread. As estimated by R5-ELISA, the degree of degradation of immune reactive gluten was ca. 28%. Two-dimensional electrophoresis and RP-FPLC analyses showed marked variations of the protein fractions compared to the untreated flour. The comparison was also extended to in vitro effect of the peptic/tryptic-digests towards K562 and T84 cells. The flour with the intermediate content of gluten (ICG) was used for bread making, and compared to whole gluten (WG) bread. The chemical, structural and sensory features of the ICG bread approached those of the bread made with WG flour. The protein digestibility of the ICG bread was higher than that from WG flour. Also the nutritional quality, as estimated by different indexes, was the highest for ICG bread.

Why is saline so acidic (and does it really matter?)

Commercial 0.9% saline solution for infusion has a pH around 5.5. There are many reasons for this acidity, some of them still obscure. It is also true that infusion of normal saline can lead to metabolic acidaemia, yet the link between the acidity of saline solution and the acidaemia it can engender is not straightforward. This commentary draws together the known and putative sources of acidity in saline solutions: it turns out that the acidity of saline solution is essentially unrelated to the acidaemia complicating saline infusion.

Evaluating the buffering capacity of various soft drinks, fruit juices and tea

AIMS AND OBJECTIVE

The purpose of this study is to measure the initial pH of various commonly used beverages and to determine their ability to maintain a low pH by measuring their buffering capacities.

MATERIALS AND METHODS

Twelve commercially available drinks were taken and divided into four groups (preserved fruit juices, tea, mineral water and carbonated drinks. Each group comprised of three drinks. Their initial pH were measured with pH meter and their buffering capacities were measured by adding 1M NaOH in the increments of 0.2 ml into 100 ml of each drink till the pH raised to 5.5 and 7 respectively.

STATISTICAL ANALYSIS

The volume of NaOH required to raise the pH to 5.5 and 7 were recorded in all the groups. This data was subjected to statistical analysis using Mann- Whitney tests.

RESULTS

Total titratable acidity measurement shows that among all the drinks, there was no significant difference between carbonated drinks and preserved fruit juices while a significant difference was present between carbonated drinks, preserved fruit juices and tea.

CONCLUSION

In this in vitro study, it was found that packaged apple juice had the most buffering capacity with maximum erosive potential whereas green tea had the least.

Relation of biospeckle activity with quality attributes of apples

Biospeckle is nondestructive optical technique based on the analysis of variations of laser light scattered from biological samples. Biospeckle activity reflects the state of the investigated object. In this study the relation of biospeckle activity (BA) with firmness, soluble solids content (SSC), titratable acidity (TA) and starch content (SC) during the shelf life of seven apple cultivars was studied. The results showed that the quality attributes change significantly during storage. Significant and pronounced positive correlation between BA and SC was found. This result shows that degradation of starch granules, which could be stimulated to vibration by intracellular cyclosis, causes a lesser number of laser light scattering centers and results in smaller apparent biospeckle activity.

The role of CO2 uptake by roots and CAM in acquisition of inorganic C by plants of the isoetid life-form: a review, with new data on Eriocaulon decangulare L

The isoetid life-form was originally defined on morphological grounds; subsequent physiological investigations showed that all of the isoetids examined took up a large fraction of the inorganic C fixed in their leaves from the root medium under natural conditions, and that some of them carried out much of their assimilation of inorganic C via a CAM-like mechanism. Root-dominated uptake of inorganic C appeared to be unique to, and ubiquitous in, the isoetids. I However, a large capacity for CAM-like metabolism in submerged vascular plants is not universal in isoetids, nor is it restricted to this life-form, being also found in Crassulaa aquatica. The work described here shows that submerged specimens of the North American Eriocaulon decangulare have a high fraction of their dry weight in the root system, a trait characteristic of isoetids but uncommon in other submerged vascular plants. E. decangulare has vesicular-arbuscular mycorrhizas, as do other flowering plant isoetids hut not, generally, submerged Isoetes spp. Under conditions of natural supply of inorganic C, E. decangulare, like other isoetids, takes up most of its inorganic C through its roots. Uptake of inorganic C by both roots and shoots involves CO₂ rather than HCO₃ : photosynthesis at high external pH values does not exceed the rate of uncatalysed HCO₃ ^- to CO₂ conversion in the medium and there is no detectable extracellular carbonic anhydrase activity. Measurements of titratable acidity and of malate content of leaves sampled at dawn and at dusk showed that E. decangulare, growing and tested under either emersed or submersed conditions, did not exhibit CAM-like behaviour. CAM was also absent from three non-isoetid aquatic macrophytes (Amphibolic antarctica, Eeklonia radiata and Vallisneria spiralis) which were examined. E. decangulare thus resembles all other isoetids tested in acquiring much of its inorganic C via the root system. E. decangulare also resembles most of the isoetids which are not members of the Isoetaceae (e.g.) E. septangulare, Lobelia dortmanna and Subularia aquatica) but differs from submerged Isoetaceae and Littorella uniflora in lacking CAM. The ecological significance of uptake of CO₂ via the roots and, where it occurs, of CAM in isoetids may be related to either inorganic C or, via improved N use efficiency, inorganic C as a limiting resource. The isoetid life-forms has evolved independently in at last five different families of vascular plants; it probably derived fairly immediately from terrestrial or amphibious ancestors with a similar rosette form. Emergent Isoetaceae with acquisition of CO₂ via roots and CAM probably evolved from submerged isoetids. CONTENTS Summary 123 I. Introduction 126 II. Material and Methods 127 III. Results and Discussion 129 IV. Conclusions 142 Acknowledgements 142 References 143.