Influence of gut microbiome composition on effect variations of anti-cholesterol treatment among individual mice

This study investigated if the variation in the effect of anti-cholesterol(AC)treatment on individual mice are related to gut microbiome composition.The bile salt hydrolase(BSH)activity of 23 commercial fermented milk products was examined to select a fermented milk product for AC treatment.Mice were fed to different diets for 6 weeks:high-fat(60%of total calories from fat;D1),high-dietary fibre(20%cellulose;D2),and low-fat(17.2%of total calories from fat;D3)diets to change their gut microbiomes.Subsequently,faecal microbiome was transplanted(FMT)into mice treated with high cholesterol diet contained 2%cholesterol,followed by AC or non-AC(sterile tap water,STW)treatments.Control groups with normal(NC)and highcholesterol diets(PC)were prepared for both AC and STW treatment.All experimental groups were subjected to serum and liver cholesterol,cholesterol metabolism-related(CMR)gene expression,and intestinal microbiome analyses.D3-FMT mice showed the most significant enhancements in cholesterol ratio and decreased hepatic cholesterol levels with AC treatment.Moreover,upregulation of the Cyp7a1 gene expression was observed in this group.Furthermore,the intestinal microbiome analysis indicated higher abundances of BSH-producing Eubacterium,Bifidobacterium,and Parabacteroides in the D3-FMT+AC group compare to others,potentially contributing to increased bile acid synthesis.

Nutritional modulators of ulcerative colitis:Clinical efficacies and mechanistic view

Ulcerative colitis(UC) is an inflammation-associated disease of the colon and rectum.The onset and progress of the disease are directly influenced by the nature of the intestinal microflora,the intestinal barrier function,and the immunological responses of the host.The epithelial invasion of pathogenic bacteria due to excess contact and/or barrier dysfunction is related to inflammation mediated by intestinal immune responses.Although the etiology of UC is not clearly understood,recent studies have shown a rising incidence of UC worldwide,and this phenomenon is more prominent in Asian countries and in Asian immigrants in Western countries.The increased prevalence of UC also contributes to an increased risk of developing colorectal cancer.Environmental factors,including changes in dietary habits,have been suggested as major risk factors of UC.A systematic review showed a negative association between UC risk and vegetable intake,whereas total fat,omega-6 fatty acids and meat intake were positively associated with an increased risk of UC.Individual dietary factors and energy balance have been suggested as having important roles in inducing changes in the microbial population and intestinal barrier integrity and in regulating inflammatory immune responses,directly or indirectly.Excess energy intake is now known to increase pathogenic microbial populations.Likewise,the application of appropriate probiotics may reverse the pathogenic progression of the disease.In the meantime,dietary anti-inflammatory compounds,including omega-3 fatty acids and other phytochemicals,may directly suppress inflammatory responses in the course of UC development.In this review,the increased prevalence of UC and its management are interpreted from the standpoint of nutritional modulation to regulate the intestinal microflora population,intestinal epithelium permeability,and inflammatory responses.

Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (<i>Phoenix dactylifera</i>L.)

Fruits of date palm (Phoenix dactylifera L.) are consumed throughout the world and are a vital component of the diet in most Arabian countries. The effect of partial replacement of wheat flour with a 1:1 mixture of wheat bran and date palm fruit powder on rheological properties of the biscuit dough was studied. Levels of mixture used were 10%, 20%, 30% and 40%. Dough rheology (farinograph, extensograph properties) and biscuit quality (physical properties, colour, sensory evaluation) were assessed. Results obtained indicated that water absorption gradually increased by increasing the levels of wheat bran: palm date powder, meanwhile mixing tolerance index decreased. Dough stability, which indicates the dough strength, also found to decrease by increasing mixture of wheat bran and date powder (1:1). Furthermore, dough development time gradually increased by increasing the mixture at all levels. It was 6.04 min at level of 40% compared to the control (2.5 min). Extensograph results showed that dough energy and dough resistance to extension and proportional number also increased compared with control sample. The proportional number (R/E) ratios increased largely from 3.20 to 5.27 at the level of 40.0%. Ash and fibre contents gradually increased as the mixture levels increased. However, mineral content progressively increased by increasing the level of date powder in the mixture. Incorporation of wheat bran and date powder mixture decreased the spread of the biscuits from 55.66 to 52.82 mm without change in the thickness of the biscuits. Organoleptic properties revealed that quality of biscuits was acceptable at mixture level of 30%.

Hypo-Calories with Micronutrients and Fat Emulsion of Pre-Operative Peripheral Parenteral Nutrition in Malnutrition Risk Rectal Cancer Patients: A Retrospective Cross-Sectional Study

Malnutrition has been recognized as a significant risk factor for the post operated patients, especially for those patients undergoing abdominal operations. This study evaluated the effect of hypo-calories with micronutrients of pre-operative peripheral parenteral nutrition support (PPPN) for rectal cancer patients. Retrospective cross sectional study method was used to investigate. We screened rectal cancer patients past year pre-operative with malnutrition risk from our cancer database and divided into 2 groups, received or not received PPPN and compared the post-operative outcomes. The results showed that the post-operative serum albumin of the 25 patients received PPPN averaged 2.5 ± 0.32 g/dl;significantly better than those of the 15 patients not received PPPN (non-PPPN), which averaged 1.92 ± 0.42 g/dl. The first ambulatory time required 3.0 ± 0.8 days for the PPPN, significantly shorter than those for the non-PPPN, which averaged 4.9 ± 2.4 days. Post-operative hospital days for the patients received PPPN were 18.2 ± 10.5 day, also significantly fewer than the non-PPPN, which averaged 33.7 ± 20.0 day. More than 25% of the non-PPPN was infected with sepsis, while none was infected in the PPPN patients. In conclusion, this study verified the benefits of micronutrients of pre-operative peripheral parenteral nutrition support for rectal cancer patients.

Impact of Nutritional Counselling on Nutritional Status of Postmenopausal Women

The aim of the study was to assess the impact of nutrition counselling on food intake and anthropometric measurements in postmenopausal women. Sixty postmenopausal women were selected from two villages of Sangrur district and were divided into two groups—Group I (Control) and Group II (Experimental) containing 30 subjects each. Subjects of Group II were imparted nutrition counselling (NC) regarding benefits of Aloe vera and its use in diet in individual and group contacts once in a week, for a period of three months. Aloe vera plants were also distributed to be used in their diets. Dietary intake of subjects for 3 consecutive days by 24 hr recall method was recorded before and after nutrition counselling. The average daily nutrient intake of diets was calculated by using Diet Cal. Anthropometric parameters were calculated before and after counselling. Dietary survey revealed that intake of cereals, fats/oil and sugar/jaggery decreased significantly (p ≤ 0.05) whereas intake of green leafy vegetable, other vegetables and fruits increase significantly (p ≤ 0.01) after counselling. A significant decrease in energy, carbohydrate, fat and significant increase intake in iron, calcium, potassium, Vitamin C and β-carotene content was observed. A significant reduction was observed for weight, body mass index (BMI), mid upper arm circumference (MUAC), triceps skinfold thickness (TSFT) and waist hip ratio (WHR) by 4.9%, 3.98%, 2.9% and 2.17% respectively, while random blood sugar (RBS), systolic blood pressure (SBP) and diastolic blood pressure (DBP) decreased by 25.21%, 13.74% and 8.03% after counselling. After nutrition counselling subjects adopted good nutritional practices and use of Aloe vera leaves in diets which improved their health status of postmenopausal women.

Adolescents’ Estimation of Energy Content of Standard Portion Size of Foods and Its Association with Body Mass Index

The purpose of this study is to identify the adolescents’ knowledge of the energy content of the standard portion size of foods and to investigate the association between their knowledge and energy intake and also body mass index (BMI). A total of 251 middle school adolescents participated in this study. Participants’ knowledge was assessed based on their estimation of the energy content of the standard portion size of foods. To estimate the energy intake of the subjects, 24-hr recall was used. The percentage of participants who accurately estimated (that is within 20% of the true value) the energy content of the standard portion size was calculated for each of the 32 typical foods. The food for which the most participants revealed the accurate estimation was cooked rice (39.5%). The proportion of students who overestimated the energy contents was highest for vegetables (98%), and oils and sugar (90%). The female students were more likely than males to provide the accurate estimation of energy contents for standard portion size of foods. After adjusting for age and sex, the estimation level ([estimation value/true value] × 100) of the energy content of some foods had a significant positive relationship with BMI, but had no significant relationship with reported energy intake. From these results, we concluded that the knowledge of energy content of food was poor among middle-school adolescents, with some gender difference, and that their estimation of the calorie contents of foods increased along with their BMI.

Induction of Oral Tolerance in Neonatal Mice by Transfer of Food Allergens as IgA-Immune Complexes in Breast Milk

Various opinions have been presented on the merits and demerits that breastfeeding gives for the allergic onset of the babies. In this report, we focused on whether food proteins eaten by mother mice and secreted into breast milk as IgA-immune complexes contribute to the allergy prevention through oral tolerance in infants who ingest the milk. BALB/c mice were divided into two groups;E-group fed only egg white proteins and M-group fed only cow’s milk proteins as a dietary protein source. After immunizing M-group infants fed their own mother’s milk with ovalbumin/alum, diarrhea associated with experimental Th2 intestinal inflammation was induced by oral administration of ovalbumin. The diarrhea was dramatically suppressed in E-group infants. Concomitantly, low level of serum anti-ovalbumin- and ovomucoid-IgG1 and IgE, suppression of IL-4 synthesis by spleen cells, and low incidence of anaphylactic death after intravenous injection of ovalbumin were observed preferentially in E-infants. Immune complexes of respective dietary proteins and IgA were found in the breast milk obtained from each group of mother. Oral administration of pseudo immune complex chemically synthesized with ovalbumin and monoclonal mouse IgA in advance effectively suppressed anti-ovalbumin-IgG1 synthesis in adult mice after immunization with ovalbumin. The tolerance induced by the pseudo immune complex of ovalbumin diminished spontaneously while mice did not take egg white proteins. Thus, immune tolerance and then prevention of allergic disorder against dietary proteins were acquired via breastfeeding by mothers feeding the relevant proteins, probably through the immune complexes of dietary proteins and sIgAs secreted into breast milk.

Development of Lactose Free Yogurt Technology for Personalized Nutrition

Due to the widespread use of antibiotics, the bad ecological situation, fermented milk drinks are gaining more and more popularity because of associating with an array of health benefits. Fermented milk products contain a unique in its kind disaccharide of animal origin lactose, which has the ability to stimulate the development of lactic acid microorganisms that suppress the vital activity of pathogenic microflora in the human intestine, promoting the absorption of calcium, magnesium and phosphorus. A significant part of the world’s population suffers from lactose intolerance, linked to a genetically determined deficiency of the β-galactosidase enzyme, which is one of the main reasons for the decrease in demand for dairy products among consumers suffering from primary or acquired intolerance to milk sugar. Lactose is a natural disaccharide contained in dairy products. Lactase deficiency is a variant of fermentopathy caused by the inability to break down lactose due to the activity decrease of lactase—the parietal digestion enzyme in the small intestine. Lactose intolerance in the gastrointestinal tract of a person suffering from hypo- and alactasia leads to dispersion, diarrhea and other undesirable phenomena. For the successful prevention and treatment of these diseases, it is necessary to reduce or completely eliminate the lactose intake. A technology for lactose-free milk production was developed using fermentation technology. On the basis of lactose-free milk, a range of lactose-free yoghurts was developed of animal origin of the following types: natural, enriched and fortified. Flax seeds, sesame seeds and chia seeds, which are rich in vitamins, were used to produce a range of enriched yogurts. To obtain fortified yoghurts, the mineral iron was used, which prevent the development of anemia and oncological pathologies. Experimental assortment of lactose-free yoghurts was assessed by physicochemical and organoleptic methods. All developed samples meet the standards of technical documentation for this type of food product. The organoleptic characteristics were highly appreciated. Developed lactose-free products are an opportunity for many people to return to a normal healthy diet.

Supplemental UV-A and UV-B Affect the Nutritional Quality of Lettuce and Tomato: Health-Promoting Phytochemicals and Essential Nutrients

UV radiation plays an important role not only in plant growth and development but also in the accumulation of essential nutrients and health-promoting phytochemicals in plants. The main objective of this study was to examine the effects of supplemental UV-A, UV-B, and UV-AB on the nutritional quality of lettuce (Lactuca sativa, cv. red leaf “New Red Fire” and green leaf “Two Star”) and tomato (Solanum lycopersicum L., cv. BHN-589) grown in a greenhouse. Supplemental UV radiation was provided by UV lamps 5 - 6 days prior to harvest. Supplemental UV-A produced higher accumulation of total phenolic compounds and higher antioxidant capacity in red leaf lettuce compared to other treatments. Overall, supplemental UV-A produced a stronger response than other UV treatments and control in the accumulation of many phenolic compounds including luteolin-7-glucoside, quecetin-3-glucoside, and apigenin-3-glucoside in red leaf lettuce. However, UV-B and UV-AB had a negative response in the accumulation of many phenolic compounds including chlorogenic acid, luteolin-7-glucoside, quercetin-3-glucoside, and apigenin-3-glucoside in both red and green leaf lettuce varieties. In tomato fruits, supplemental UV-A had no effect on their total phenolic concentration. However, supplemental UV-B radiation for 3 h or UV-AB radiation for 9 h exposure produced higher total phenolic concentration in the fruits compared to other supplemental UV treatments. Supplemental UV-AB (3 hexposure) was generally more effective than other UV treatments in increasing the accumulation of a number of phenolic compounds including chlorogenic acid, caffeic acid, chicoric acid, luteolin-7-glucoside, and other flavonoids in ripe tomato fruits. Supplemental UV-A produced higher accumulation of carotenoids including lutein and β-carotene than other supplemental UV treatments, while supplemental UV-AB increased the accumulation of lycopene in fully ripe tomatoes. With regard to the essential nutrients, green leaf lettuce was more responsive to the supplemental UV treatments than red leaf lettuce. All the supplemental UV treatments produced an increase in protein concentration in the leaves of green leaf lettuce. However, supplemental UV-AB produced a stronger response compared to the control and other UV treatments in increasing the accumulation of many nutrients including protein, phosphorus, potassium, sulfur, and zinc in green leaf lettuce “Two Star”. Supplemental UV-treatments did not affect the accumulation of any essential nutrients in fully ripe tomato fruits. The results show that supplemental UV enhances the nutritional quality of lettuce in relation to both health-promoting phytochemicals and essential nutrients. Similarly, supplemental UV enhances nutritional quality in tomato fruits with higher accumulation of both phenolic compounds and carotenoids than does the control treatment.

Evaluation of Kenyan Orange Fleshed Sweet Potato （Ipomoea batatas Lam,） Purees for Functional Food Production

Consumption of functional foods with health promoting benefits and/or disease prevention has been on the increase globally. The study aimed at evaluating the potential of utilizing Kenyan orange fleshed sweet potato （Ipomoea batatas Lam.） for functional food production with aesthetics benefits. Purees from three different varieties of orange fleshed sweet potato （OFSP） were analyzed for nutritional, physicochemical and microbial quality, The findings of the study show that the three purees were all microbiologically safe and of near neutral pH, but differed significantly （P 〈 0.05） in nutrient content （dry matter content, 12.76-28.23%; crude fiber, 1.37-2.90% fresh weight basis （FWB）; 13-carotene, 0.94-9.27 mg/100g dry weight basis （DWB）; starch, 10.20-18.30% FWB ＆ total sugar 27.08-31.76% DWB）. The purees had attractive appearance （ranging from yellow to dark orange）, with varying significantly different spectrophotometer hunters color scale （P 〈 0.05）, and flow ability. Conclusions from the findings show great potential of utilizing the varying properties of OFSP puree to produce enriched functional food products such as probiotic/prebiotic dairy, beverages, bakery and baby foods.

Study of Edible Spontaneous Herbs in the Republic of Moldova for Ensuring a Sustainable Food System

Recent studies have shown that food systems fail to provide a healthy diet and are unfair and ecologically unsustainable. Sustainable food production will require multidisciplinary approaches, in which human, animal, and environmental health, are inextricably linked. There are various researches that make edible spontaneous herbs (ESP) the protagonists of a new trend in food approach, focused more on health, food safety, and connection with nature. The research consisted of the analysis and capitalization of (ESH) from the territory of the Republic of Moldova (RM) by reviewing their traditional use in local gastronomy and describing the nutritional characteristics. Ethnographic research techniques, such as conversations and interviews, were used to identify knowledge about the use of ESH in the RM. The use, phytochemical profile, and curative effects of the analyzed ESH were taken from the online database Plants For A Future (PFAF) and the phytochemical and ethnobotanical database of the US Department of Agriculture and Agricultural Research. The analysis of the specialized literature on ESH consumption in the world showed that their culinary application in the RM could still be diversified. Some of their properties could possibly be used in the design of new products for people with special diets.

Nutritional and Bioactive Potentials of an Underutilized Vegetable—<i>Vitex doniana</i>

The use of lesser-known plant foods in addressing nutritional deficiencies is gaining popularity particularly in developing countries where malnutrition is endemic. This study investigated the proximate, minerals, vitamins, amino acids, tannins, phenolic acids, alkaloids, caratenoids, phytosterols and glycosides composition of the leaves of Vitex doniana using AOAC and gaschromatographic methods. The leaves had high (g/100g) fiber (14.67 - 35.39) and protein (15.46 - 37.30);but poor in lipid (0.80 - 1.93) and carbohydrates (4.02 - 9.70) corresponding to 58.68% - 141.56%, 30.92% - 74.60%, 1.23% - 2.97% and 1.34% - 3.23% daily value. The protein had relatively high level of essential amino acids (40.94). The leaves were rich in vitamins A, C and E;mineral elements, iron, copper, manganese and cobalt. Tannic acid constituted 100% of the tannins;ferulic acid (46.99%) for phenolic compounds;viticin (99.96%) of total alkaloids;lutein (35.62%) for carotenoids;vanillic acid (49.78%) and sitosterol (61.6%) for phytosterols while the most abundant of the glycocides was agnuside (72.64%) in the leaves. This result indicated that Vitex doniana leaves are a good source of nutrients and bioactive compounds for better nutrition and general wellbeing.

Analyses of Incidents of Institutional Food Service Practice Management for One Year in the Kitchen of a General Hospital, Chubu Region, Japan

This study aimed to assess the incidence of institutional food service practice management errors in the kitchen of a general hospital, Chubu region, Japan. Clarifying the cause of incidents of institutional food service operation can reduce institutional food service practice management errors. This is the first study to analyze incidents at a general hospital kitchen in Japan in English. Data were collected from incident reports over the course of one year, between October 1, 2011 and November 30, 2012. Forty two reports of incidents whose locations were the kitchen were analyzed, for example, incident dates, incident times, workloads, incident contents, incident causes, accident levels, and the presence or absence of negligence. The frequency of incidents for months, for each third of month, for day of week, for time of day, for workload levels of staff member, and for types of incidents were analyzed using chi-square test following Ryan multiple comparison. The incidents were more likely to occur at the start of the business year, during the 11：00 to 12：59 time blocks, and when staffs were busy. Breakdown of incident contents of＂foreign contamination （hair）＂ was 10 reports （24%）. To prevent incidents, new staff should also be trained to acquire skills to avoid making errors during food preparation, ensuring that there is a clear route for communicating changes in the number of hospitalized patients, and building a system that allows for changes to be made to the number of meals to be served and the content of those meals in an accurate and prompt fashion. Furthermore, work uniform should be changed promptly as such contamination can reportedly be improved by having workers wear a work cap.

Effects of Cereal Malts Used as Improver on Physico-Chemical, Nutritional and Sensory Characteristics of Wheat and Millet Composites Breads

The aim of this study was to optimize composite breads of wheat and whole millet flour by the use of natural improvers. Three types of local malted cereals were used as natural improvers. The millet flour was fermented with EPSs producing LAB strain prior to use. The technological characteristics of the composite flours were determined using an alveograph. The physico-chemical and nutritional characteristics of the composite breads were determined using standard methods and their sensory profiles were evaluated by a panel of 35 consumers. The alveograph results showed an increase in dough resistance, deformation and a decrease in extensibility and elasticity with the level of incorporation of millet flour. From the results of physico-chemical analyses of composite breads, no significant difference (p > 0.05) was observed in the use of the three types of local cereal malts except for the incorporation of 50% of the millet flour. The control sample presented the lowest acidity and dry matter value, the highest water content and pH value. No significant difference (p > 0.05) was observed in the use of the three types of cereal malts for the macronutrient contents of the composite bread samples. However, differences were observed according to the levels of incorporation. Macronutrients results showed an increase in protein content (11.17% ± 0.28% - 14.01% ± 0.10%/DM);crude fat content (1.86% ± 0.05% - 2.48% ± 0.20%/DM) and a decrease in carbohydrates content (85.36% ± 0.54% - 81.06% ± 0.36%/ DM). Regarding the content of mineral elements, significant differences (p < 0.05) were observed in the use of the three types of cereal malts for the incorporation of 15% (Mg and Fe content), 30% (Fe, Zn and K) and 50% (content of Zn, K, Na and Mg) of millet flour. The free amino acid profile revealed three essential amino acids such as valine, isoleucine and lysine. Breads incorporated with 30% of whole millet flour were the most appreciated by consumers.

Development of hyaluronic acid-based edible film for alleviating dry mouth

For alleviating dry mouth symptoms,edible films based on hyaluronic acid(HA)with 3 different m(800,1200 and 2300 kDa)were prepared(800 F,1200 F and 2300 F,respectively),and the properties as well as effectiveness were compared.The concentration of each HA dispersion for film forming was set as 3.0%,1.5%or 1.0%,for the m800,1200 and 2300 kDa,respectively,based on the solubility.The 800 F showed the highest thickness,tensile strength,and water vapor transparency,whereas obtained the lowest transparency and elongation at break among samples.All of the HA films showed safety against microorganism during 28 storage day at 40℃with 60%humidity.The optimum site for film attachment in mouth was the palate,and800 F was the most effective for stimulating saliva secretion,eliciting a 38%increase compared to control(without film),tested by the elderly over 65 years old.By the sensory test,800 F was also the most acceptable.Based on above results,the edible films effectively stimulating saliva secretion could be produced with HA,and the physical,sensory characteristics as well as disintegration times of the film could be controlled by mand the dissolution concentration of HA.

Feeding the world: impacts of elevated [CO_(2)] on nutrient content of greenhouse grown fruit crops and options for future yield gains

Several long-term studies have provided strong support demonstrating that growing crops under elevated[CO_(2)]can increase photosynthesis and result in an increase in yield,flavour and nutritional content(including but not limited to Vitamins C,E and pro-vitamin A).In the case of tomato,increases in yield by as much as 80%are observed when plants are cultivated at 1000 ppm[CO_(2)],which is consistent with current commercial greenhouse productionmethods in the tomato fruit industry.These results provide a clear demonstration of the potential for elevating[CO_(2)]for improving yield and quality in greenhouse crops.The major focus of this review is to bring together 50 years of observations evaluating the impact of elevated[CO_(2)]on fruit yield and fruit nutritional quality.In the final section,we consider the need to engineer improvements to photosynthesis and nitrogen assimilation to allow plants to take greater advantage of elevated CO_(2) growth conditions.

Inhibitory effect of Cyrtomium falcatum on melanogenesis in α-MSH-stimulated B16F10 murine melanoma cells

Objective:To explore the anti-melanogenic potential of Cyrtomium falcatum.Methods:The effects of Cyrtomium falcatum crude extract and its solvent fractions on tyrosinase activity,melanin content,and the expressions of melanogenesis-related genes and proteins were analyzed inα-melanocyte-stimulating hormone(α-MSH)-stimulated B16F10 cells.Results:α-MSH treatment significantly increased tyrosinase activity,and extracellular and intracellular melanin content,as well as the expression levels of tyrosinase,microphthalmia-associated transcription factor(MITF),tyrosinase-related protein(TRP)-1,and TRP-2 in B16F10 cells.Treatment with Cyrtomium falcatum crude extract and its solvent fractions reduced tyrosinase activity and extracellular and intracellular melanin content and downregulated the expression levels of tyrosinase,MITF,TRP-1,and TRP-2 in a dose-dependent manner.Conclusions:Cyrtomium falcatum has potential anti-melanogenesis effects and can be used as a potential source material in cosmeceutical industry for the research and development of novel lead molecules with whitening properties.

Diagnosis and Recommendation Integrated System Assessment of the Nutrients Limiting and Nutritional Status of Tomato

Tomato is an important field crop,and nutritional imbalances frequently reduce its yield.Diagnosis and Recommendation Integrated System(DRIS),uses ratios for nutrient deficiency diagnosis instead of absolute concentration in plant tests.In this study,local DRIS norms for the field tomatoes were established and the nutrient(s)limiting tomatoes yield were determined.Tomato leaves were analyzed for nutrients,to identify nutritional status using the DRIS approach.One hundred tomatoes fields were selected from Chatter Plain Khyber Pakhtunkhwa and the Sheikupura Punjab Pakistan.The first fully matured leaf was sampled,rinsed,dried and ground for analyzing P,K,Ca,Mg,Cu,Fe,Mn and Zn using an Inductively Coupled Plasma Atomic Emission Spectrophotometer(ICP AES).Plant tissue N and S were measured by the combustion method.The tomatoes yields were recorded at each location.The data were divided into high-yielding(≥3.79 kg/10 plant)and low-yielding(<3.79 kg/10 plant)populations and norms were computed using standard DRIS procedures.High-yielding plant population had a statistically greater mean S and Fe than the low-yielding population.The average balance index,the sum of functions,for S and Fe were−11.04 and−5.17 which reflected deficiency of S and Fe.Plant nutrients norms established may optimize plant nutrition in field tomatoes for high yield.

Physico-Chemical and Microbiological Profile of Wine Lees of Red Wines from Local Grapes Varieties

In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.

Fish Gelatin-Based Film Containing Maillard Reaction Products:Properties and Its Use as Bag for Packing Chicken Skin Oil

Maillard reaction is a non-enzymatic browning reaction and its products(MRPs)have been proven to possess antioxidant properties.This research aimed to produce a fish gelatin-based packaging incorporated with MRPs to retard lipid oxidation in chicken skin oil(CSO)during storage at ambient temperature(28℃–30℃).MRPs produced from fish gelatin and fructose(1:1,90℃,pH 11)showed the highest antioxidant properties compared to those prepared under other conditions.Different glycerol/MRPs ratios(30:0,25:5,20:10,15:15,10:20,5:25,0:30)were incorporated into the film and resulting films were characterized.Glycerol/MRPs at 10:20 ratio was chosen to add into the film prior to bag preparation via heat sealing method.CSO packed in the bag was monitored for lipid hydrolysis and oxidation during 15 days of storage(30℃±0.5℃,RH 52%±5%).After 15 days,quality deterioration was lower in CSO packed in the prepared gelatin bag as evidenced by lower FFA,TBARS,and volatile compounds in comparison with CSO packed in LDPE bag.Fish gelatin film added with MRPs possessed an excellent water vapor barrier property(WV-BP).This finding indicated that MRPs could be used to substitute glycerol and simultaneously could serve as antioxidants for the developed active bag.The novel packaging can be a potential alternative packaging for retarding lipid oxidation of lipid or fatty foods.