In wine production, the typical characteristics of variety, defined by its place of their origin, contribute to the development of distinctive and unique wines. In the current study, we analyzed the effect of the envi...In wine production, the typical characteristics of variety, defined by its place of their origin, contribute to the development of distinctive and unique wines. In the current study, we analyzed the effect of the environment using vine response and grape composition as indicators. Four cv. Tannat vineyards in three different climatic regions of Uruguay with similar soil conditions were studied in 2008 and 2009. Vines grafted onto SO4 （Vitis berlandieri × Vitis riparia） rootstock and were trained on a trellis system. Weather information was obtained from weather stations （MMO standards）. At each vineyard, we recorded： yield per plant, pruning weight, leaf area and pre-dawn leaf water potential. We analyzed sugars, total acidity and pH, polyphenolic potential, organic acids and berry weight. Analysis of variance, Pearson correlations and discriminant analysis were carried out. The climate factors with the highest discriminant weight were water balance, degree days （〉 10 ℃） of maturation and rainfall during the vegetative growth period. Plant response allowed us to discriminate between vineyards regardless of the year and was consistent with climate. Exposed leaf area and length of maturation period were the indexes with the highest values, followed by leaf water potential and grape yield. The total anthocyanin content, sugar contents and their daily accumulation, and acid composition statistically separate regions regardless of the year. We concluded that plant response and grape composition were strongly influenced by water supply and thermal conditions during ripening.展开更多
Significant amounts of free amino acids exist in commercially sold vegetables and fruits. Despite of the fact, only a little information is available about the free amino acid contents in foods. To utilize information...Significant amounts of free amino acids exist in commercially sold vegetables and fruits. Despite of the fact, only a little information is available about the free amino acid contents in foods. To utilize information of free amino acids in food, we have carried out the experiments to quantitate the free amino acids by derivatized with NBD-F （4-fluoro-7-nitrobenzofurazan） and analyzed on reversed-phase UHPLC （ultra-high pressure liquid chromatography） equipped with ultraviolet visible detector. Almost all of food extracts contained free amino acids including GABA （T-amino butyrate）. Contents of free amino acids vary considerably depending upon vegetables and fruits. Principal free amino acids found in vegetables and fruits were asparagine, glutamine, arginine and GABA, which are involved in important metabolic pathways in human. About 140 species of vegetables and fruits were subjected for the data base. All of the plants and fruits we examined exhibit significant amount of free amino acids, those are clearly distinct from data bases obtained after acid hydrolysis treated food samples. Since glutamate and GABA act as excitatory and inhibitory neurotransmitters in CNS, respectively; free amino acids in vegetables and fruits that we eat daily, should be an important source for the cellular metabolic activities.展开更多
The research was carried out in two experiments on Ross 308 male hybrid chickens. Chickens were divided into five groups （five dietary treatments differing in source and concentration of plant oil and fish oil）. Fee...The research was carried out in two experiments on Ross 308 male hybrid chickens. Chickens were divided into five groups （five dietary treatments differing in source and concentration of plant oil and fish oil）. Feeding chickens with diets of determined composition from 22nd to 42nd day of fattening resulted in altered fatty acid profile in white meat and dark meat, and in significantly lowered n-6/n-3 polyunsaturated fatty acids （PUFA） ratio in white meat. Increase of n-3 PUFA concentration in diets resulted in statistically significant （P = 0.001） increase of n-3 PUFA, as well as in decrease （P = 0.02） of n-6 PUFA in white and dark chicken meat in the 1 st experiment. The 2nd experiment resulted in statistically significant increase of n-3 PUFA concentration in white and dark chicken meat （P 〈 0.001）, and n-6 PUFA concentration decreased only in dark chicken meat （P 〈 0.001）. The increase of PUFA in both experiments was accompanied with decrease of saturated fatty acids （SFA） concentration in chicken meat. Although all experimental treatments were assessed as having more fishy odour and flavour than the control sample, statistically significant difference between samples was found only for fishy flavour in dark meat （P 〈 0.05）. In the 2nd experiment, where the feeding treatment was altered seven days before chickens＇ slaughtering （fish oil was omitted）, the intensity of fishy odour and flavour was assessed with ＂none＂ to ＂slightly noticeable＂ （P 〉 0.05）. In order to produce chicken meat as functional product, it is possible to reach balance between high n-3 PUFA concentration and satisfactory sensory traits characteristics of chicken meat.展开更多
文摘In wine production, the typical characteristics of variety, defined by its place of their origin, contribute to the development of distinctive and unique wines. In the current study, we analyzed the effect of the environment using vine response and grape composition as indicators. Four cv. Tannat vineyards in three different climatic regions of Uruguay with similar soil conditions were studied in 2008 and 2009. Vines grafted onto SO4 （Vitis berlandieri × Vitis riparia） rootstock and were trained on a trellis system. Weather information was obtained from weather stations （MMO standards）. At each vineyard, we recorded： yield per plant, pruning weight, leaf area and pre-dawn leaf water potential. We analyzed sugars, total acidity and pH, polyphenolic potential, organic acids and berry weight. Analysis of variance, Pearson correlations and discriminant analysis were carried out. The climate factors with the highest discriminant weight were water balance, degree days （〉 10 ℃） of maturation and rainfall during the vegetative growth period. Plant response allowed us to discriminate between vineyards regardless of the year and was consistent with climate. Exposed leaf area and length of maturation period were the indexes with the highest values, followed by leaf water potential and grape yield. The total anthocyanin content, sugar contents and their daily accumulation, and acid composition statistically separate regions regardless of the year. We concluded that plant response and grape composition were strongly influenced by water supply and thermal conditions during ripening.
文摘Significant amounts of free amino acids exist in commercially sold vegetables and fruits. Despite of the fact, only a little information is available about the free amino acid contents in foods. To utilize information of free amino acids in food, we have carried out the experiments to quantitate the free amino acids by derivatized with NBD-F （4-fluoro-7-nitrobenzofurazan） and analyzed on reversed-phase UHPLC （ultra-high pressure liquid chromatography） equipped with ultraviolet visible detector. Almost all of food extracts contained free amino acids including GABA （T-amino butyrate）. Contents of free amino acids vary considerably depending upon vegetables and fruits. Principal free amino acids found in vegetables and fruits were asparagine, glutamine, arginine and GABA, which are involved in important metabolic pathways in human. About 140 species of vegetables and fruits were subjected for the data base. All of the plants and fruits we examined exhibit significant amount of free amino acids, those are clearly distinct from data bases obtained after acid hydrolysis treated food samples. Since glutamate and GABA act as excitatory and inhibitory neurotransmitters in CNS, respectively; free amino acids in vegetables and fruits that we eat daily, should be an important source for the cellular metabolic activities.
文摘The research was carried out in two experiments on Ross 308 male hybrid chickens. Chickens were divided into five groups （five dietary treatments differing in source and concentration of plant oil and fish oil）. Feeding chickens with diets of determined composition from 22nd to 42nd day of fattening resulted in altered fatty acid profile in white meat and dark meat, and in significantly lowered n-6/n-3 polyunsaturated fatty acids （PUFA） ratio in white meat. Increase of n-3 PUFA concentration in diets resulted in statistically significant （P = 0.001） increase of n-3 PUFA, as well as in decrease （P = 0.02） of n-6 PUFA in white and dark chicken meat in the 1 st experiment. The 2nd experiment resulted in statistically significant increase of n-3 PUFA concentration in white and dark chicken meat （P 〈 0.001）, and n-6 PUFA concentration decreased only in dark chicken meat （P 〈 0.001）. The increase of PUFA in both experiments was accompanied with decrease of saturated fatty acids （SFA） concentration in chicken meat. Although all experimental treatments were assessed as having more fishy odour and flavour than the control sample, statistically significant difference between samples was found only for fishy flavour in dark meat （P 〈 0.05）. In the 2nd experiment, where the feeding treatment was altered seven days before chickens＇ slaughtering （fish oil was omitted）, the intensity of fishy odour and flavour was assessed with ＂none＂ to ＂slightly noticeable＂ （P 〉 0.05）. In order to produce chicken meat as functional product, it is possible to reach balance between high n-3 PUFA concentration and satisfactory sensory traits characteristics of chicken meat.
