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PubMed2004

Toxicity of pesticides to predatory mites and insects in apple-tree site under field conditions.

Various applications of active ingredients of six fungicides and three insecticides and acaricides at normally recommended dosages were tested on two predatory mite species (Amblyseius andersoni Chant and Anthoseius bakeri Garman) from the family Phytoseiidae and on two predatory insect species (Coccinella septempunctata L. Chrysopa perla L.) dominantly present on apple trees. Small differences were found between fungicide treatments. On the trees treated with six fungicide applications the predatory mites and insects survived and increased to a high level, often 20-40 phytoseiids per 100 leaves and 4-8 predatory insects per sample unit. Only the active ingredients tolylfluanid and myclobutanil resulted in lower densities of predatory mites (10-20 phytoseiids per 100 leaves). One application of insecticides-acaricides (active ingredients: clofentezine, phosalone) showed no toxic effect on predatory mites and insects. Two applications of phosalone and one of alpha-cypermethrine were slightly or moderately toxic. Two applications of alpha-cypermethrine and eight routine sprays of various insecticides-acaricides and fungicides were very toxic and resulted in the lowest maximum number of predatory mites and insects, approximately 0-10 phytoseiids per 100 leaves and 1-4 predatory insects per sample unit. The toxicity of pesticides to predatory mites and insects is based on the toxicity of the pesticide' active ingredient and the spray frequency. The active ingredients of fungicides and only one or two applications of insecticides and acaricides were not or slightly toxic and could be used in integrated pest management.

Animals↗
PubMed2005

The formation of acrylamide in UK cereal products.

Many bakery products sold in the UK such as crumpets, batch bread and Naan might be expected to show high levels of acrylamide because they have strong Maillard colours and flavours. However, analysis of commercial products has shown that the highest levels of acrylamide are seen in dry biscuit type products. With the exception of spiced products such as ginger cake, moist high sugar products (e.g. cakes and fruit loaves) show relatively low levels of acrylamide, even in darkly browned crusts. This is in contrast to bread where acrylamide levels in excess of 100 microg/kg are common in the crust region, but are diluted by low levels in the crumb. Acrylamide levels in bread are significantly raised by domestic toasting, but other products such as crumpets and Naan bread have been found to be less sensitive. A mathematical model has been developed (and validated against tests on model dough) which shows that once obvious recipe differences are allowed for, the key factor limiting acrylamide levels is crust moisture. Chemical decay of acrylamide and depletion of amino acids are also limiting factors at higher temperatures.

Acrylamide↗
PubMed1997

Properties of low-fat, low-cholesterol egg yolk prepared by supercritical CO2 extraction.

A dry egg yolk ingredient called Eggcellent has 74% less fat and 90% less cholesterol than liquid egg yolks, when reconstituted on an equal protein basis. The phospholipids and proteins are retained, enabling the ingredient to have the taste and texturizing properties of fresh egg yolk. Using the new yolk, it is possible to significantly improve the acceptability of low-fat, low-cholesterol bakery products, scrambled eggs and mayonnaise dressings without losing nutritional claims. The structures and functional properties of egg yolk components and the conditions required to optimize their benefits in foods are reviewed. The lipoproteins of low-fat, low-cholesterol yolk have valuable properties as flavorants, texturizers, foaming agents, emulsifiers, antioxidants, colorants, and nutraceuticals.

Carbon Dioxide↗
PubMed1993

Polymerase chain reaction (PCR): a possible alternative to immunochemical methods assuring safety and quality of food. Detection of wheat contamination in non-wheat food products.

A rapid, sensitive and specific analysis of food samples determining wheat contamination was established using polymerase chain reaction (PCR) technology. First, primers specific for highly conserved eukaryote DNA sequences were used to prove isolated nucleic acid substrate accessibility to PCR amplification. Subsequently, a highly repetitive and specific genomic wheat DNA segment was amplified by PCR for wheat detection. This assay was tested with 35 different food samples ranging from bakery additives to heated and processed food samples. In addition, the PCR method was compared to an immunochemical assay that detected the wheat protein component gliadin. Combination of both assays allowed a detailed characterization of wheat contamination. Hence, wheat flour contamination could be distinguished from gliadin used as a carrier for spices as well as from wheat starch addition.

Base Sequence↗
PubMed1997

[Content of trans-fatty acids in convenience food].

Dietary intake of trans fatty acids (TFA) has recently been linked to the incidence of coronary heart disease. Partially hydrogenated oils and milk and depot fat of ruminant animals are widely regarded as the major sources of dietary TFA. Data concerning TFA contents of industrially prepared food, so-called convenience food, are, however, scarce. Therefore, the fatty acid composition of 52 canned meat products, 51 dry products (soups and sauces), 51 bakery products and snacks, and 74 ready prepared meals (canned or deep-frozen) was examined by gas/liquid chromatography. Canned meat products or prepared meals are no major sources for dietary TFA. Both product groups provided less than 1 g/100 g meat or serving. Contrary to this, dried food items may contain up to 9 g TFA/100 g product.

Animals↗
PubMed1981

[Dental caries in the cantons of Glarus and Waadt, 4 years and 8 years after the introduction of fluordized salt].

In 1955 for the first time 90 mg of fluoride was added to 1-kg domestic salt packages in Switzerland. This dosage turned out to be too low for an effective inhibition of caries. Later the fluoride level of salt for use in households, bakeries, canteens and restaurants was raised to 250 mg/kg in the cantons of Vaud (1970) and Glarus (1975). Average numbers of DMF-teeth of schoolchildren initially and after 4 years (canton of Glarus) and 8 years (canton of Vaud) of salt fluoridation (250 ppmF) show a reduction of caries experience. Decreases failed to appear only in age classes with initially low caries experience, the latter having been due to previous distribution of fluoride tablets.

Adolescent↗
PubMed1997

Composition and functional properties of unprocessed and locally processed seeds from three underutilized food sources in Nigeria.

Chemical and functional properties of unprocessed (raw) and locally processed seeds of Brachystegia eurycoma, Detarium microcarpum and Mucuna sloanei that affect their utilization as sources of human food were investigated. The seeds, which are underutilized food sources in Nigeria, were subjected to local processing methods which included roasting, boiling, dehulling/shelling, soaking and the changes in composition and functional properties were estimated. Chemical analyses showed that the crude protein contents of the raw seeds ranged from 12.2 to 23.2%; fat varied from 4.9 to 12.0%. The level of phytic acid in the raw seeds (192.4-215 mg/100 g) was observed to be lower than the levels found in some commonly consumed pulses in Nigeria. There were no significant differences (p > 0.05) between crude protein contents and the least gelation concentrations of the raw and processed samples, but processing (roasting, boiling, dehulling and soaking) significantly (p = 0.011) improved in vitro protein digestibility, water and fat absorption capacity and decreased the bulk density, nitrogen solubility and the phytic acid and polyphenol contents of the samples. Processed samples had high water (3.4-3.8 g/g) and fat (1.8-2.1 g/g) absorption capacities and hence may be useful as functional agents in fabricated foods such as bakery products and ground meat formulations.

Absorption↗
PubMed1999

New products from the agri-food industry: the return of n-3 fatty acids into the food supply.

The meat from animals and fish in the wild, chicken eggs produced under complete natural conditions, and wild plants contain higher amounts of n-3 fatty acids compared to domesticated or cultivated ones. The composition of meats, fish, and eggs is dependent on animal feed. Fish-meal, flax, and n-3 from algae in animal feeds increase the n-3 fatty acid content of egg yolks and lead to the availability of n-3 fatty acid-enriched eggs in the marketplace. Research is ongoing for the production of n-3 fatty acid-enriched products from poultry, beef, lamb, pork, milk, bakery products, etc. In the case of n-3 fatty acid-enriched eggs, the egg under complete natural conditions (Greek or Ampelistra egg) can serve as a guide for proper composition. Otherwise, the amount of n-3 fatty acids is determined by the organoleptic properties of the products. It is essential in the process of returning the n-3 fatty acids into the food supply that the balance of n-6/n-3 fatty acids in the diet that existed during evolution is maintained. Clinical investigations confirm the importance of n-3 fatty acids for normal function during growth and development and in the modulation of chronic diseases. The availability of n-3 fatty acid-enriched products should lead to improvements in the food supply. Pregnant and lactating women and infants should benefit since their diet is deficient in n-3 fatty acids, especially for the vegetarians among them. Studies with n-3-enriched eggs lower cholesterol levels, platelet aggregation, and blood pressure. Since cardiovascular disease, hypertension, and autoimmune, allergic, and neurological disorders appear to respond to n-3 fatty acid supplementation, a diet balanced in n-3 and n-6 fatty acids consistent with the diet during human evolution should decrease or delay their manifestation.

Animal Feed↗
PubMed2005

The use of genetically modified Saccharomyces cerevisiae strains in the wine industry.

In recent decades, science and food technology have contributed at an accelerated rate to the introduction of new products to satisfy nutritional, socio-economic and quality requirements. With the emergence of modern molecular genetics, the industrial importance of Saccharomyces cerevisiae, is continuously extended. The demand for suitable genetically modified (GM) S. cerevisiae strains for the biofuel, bakery and beverage industries or for the production of biotechnological products (e.g. enzymes, pharmaceutical products) will continuously grow in the future. Numerous specialised S. cerevisiae wine strains were obtained in recent years, possessing a wide range of optimised or novel oenological properties, capable of satisfying the demanding nature of modern winemaking practise. The unlocking of transcriptome, proteome and metabolome complexities will contribute decisively to the knowledge about the genetic make-up of commercial yeast strains and will influence wine strain improvement via genetic engineering. The most relevant advances regarding the importance and implications of the use of GM yeast strains in the wine industry are discussed in this mini-review. In this work, various aspects are considered including the strategies used for the construction of strains with respect to current legislation requirements, the environmental risk evaluations concerning the deliberate release of genetically modified yeast strains, the methods for detection of recombinant DNA and protein that are currently under evaluation, and the reasons behind the critical public perception towards the application of such strains.

Consumer Product Safety↗
PubMed2005

Non-malignant occupational respiratory diseases in Germany in comparison with those of other countries.

OBJECTIVE: To present recent data on the occurrence of non-malignant occupational airway diseases in Germany and to compare mainly affected occupations of obstructive airway diseases caused by allergens and irritants with available surveillance data from other countries. METHODS: Sources of German data were statistics for the year 2003 of the Ministry of Labour and Social Affairs and of the federation of statutory accident insurance institutions for the industrial sector. RESULTS: Confirmed cases of non-malignant occupational respiratory diseases in Germany are mainly benign asbestos-associated diseases (occupational disease no. 4103: 1,975 cases), silicosis/coal worker's pneumoconiosis (occupational disease no. 4101: 1,158 cases), obstructive airway diseases due to allergens (occupational disease no. 4301: 935 cases), chronic obstructive bronchitis and/or emphysema in hard coal miners (occupational disease no. 4111: 414 cases), obstructive airway diseases due to irritants and toxic agents (occupational disease no. 4302: 181 cases), diseases caused by ionising radiation (171 cases), diseases due to isocyanates (occupational disease no. 1315: 55 cases), and 22 cases of other rare occupational lung and airway diseases. Miners, bakers, chemical workers, hairdressers and health care workers are mostly affected. Bakers were also frequently affected by occupational asthma in Finland, France, Sweden, the United Kingdom, the Piedmont region in Italy, South Africa, and New Zealand. Further, high frequencies of occupational asthma were reported for health care workers in France, Italy, New Jersey, Michigan, and South Africa. CONCLUSION: Despite completely different legal definitions and regulations, comparably high numbers of occupational obstructive diseases in western countries require better primary and secondary prevention in industries with high incidence, especially in bakeries, the health care sector, farming, and mining. Furthermore, there is a urgent need for harmonization of recognition and compensation systems for occupational diseases as well as of respective preventive strategies within the European Union.

Adult↗
PubMed2006

Allergy in bakers' apprentices and factors associated to non-participation in a cohort study of allergic sensitization.

OBJECTIVE: To describe the prevalence of atopy and respiratory symptoms among baker apprentices at the start of the education and factors associated with non-participation in the study. METHODS: A total of 346 students, 22.1(0.6) years of age, mean (SD), from the food production programme of technical colleges in Denmark were invited to participate in a 3 year study. Of the students, 187 agreed to participate and filled in a physician-administered questionnaire. The presence of atopy was determined by skin prick test (SPT) and serum allergen specific IgE (SpIgE). Bronchial hyper responsiveness to methacholine (PD(20) <or= 1,440 microg) was determined. RESULTS: Prevalence of atopy was 32%. The prevalence of symptoms from the lungs and nose was 19.8 and 25.5%, respectively. Significantly, more SPT reactions were seen in males compared to females (39 vs. 22%, P < 0.05). Sensitization towards flour was significantly more frequent if determined as SpIgE (7.3%) compared to SPT (0.5%). We found a positive association between atopy and lung symptoms OR 6.1 (2.8-13.2 SD) and nasal symptoms OR 3.7 (1.8-7.5 SD). The major reason for non-participation was fear of blood sampling (25.5%). CONCLUSION: The prevalence of atopy in bakers' apprentices was of the same magnitude in the general Danish population. Significantly, more male bakers' apprentices had atopy. This finding has major impact on the diagnostic procedures of occupational allergy in bakery workers emphasizing the need for standardization of the clinical tests. The main reasons for non-participation were, fear of blood-sampling (57%) and the 3 years commitment to the follow-up study (39%).

Adolescent↗
PubMed2005

Two plant puroindolines colocalize in wheat seed and in vitro synergistically fight against pathogens.

Puroindolines, for years largely investigated for their involvement in wheat kernel hardness, have recently attracted attention thanks to their possible role as antimicrobial proteins. With the aim to enhance our knowledge of these proteins we studied their localization in the kernel, and their antimicrobial activity in vitro against six different bacterial strains. Immunolocalization showed that both the PINs are strongly concentrated in the aleurone layer, but also highly present in the endosperm. Interestingly we observed that puroindolines not only have the same spatial distribution in the kernel, they are also always found co-localized. Their co-localization suggests that they could cooperate in defending the plant against pathogens. We therefore tested antimicrobial activity of PINA and PINB, and a putative synergism between these proteins. The results showed that the two polypeptides can in vitro inhibit growth of all the bacteria tested; furthermore when combined together they are able to enhance each other's toxicity. In view of their antimicrobial activity and of their natural presence in Triticum aestivum wheat flour, puroindolines look promising antibacterial agents and thus deserve further studies aimed at establishing their possible future applications in fields of food and health care. Since PINs were still detectable in bakery products, these proteins may be promising tools in investigating natural ways of food preservation.

Bacteria↗
PubMed2005

Functionality of succinylated Brazil nut (Bertholletia excelsa HBK) kernel globulin.

One of the possible ways to improve the utilisation of defatted Brazil nut kernel flour, a by-product of oil extraction industries, is to improve its functional properties by chemical modification as it possesses very modest functional characteristics. Succinylated Brazil nut kernel globulin at 55.8%, 62.4% and 72.0% level showed a positive effect on functionality. The solubility of acylated globulin was improved above pH 4.0 but was reduced in the pH range of 3.0-4.0. Water absorption (1.96-4.00, 4.12, and 4.21 ml/g protein), oil absorption capacity (1.44-2.72, 2.80 and 2.94 ml/g protein) and apparent viscosity of the succinylated globulin increased with increase in the level of succinylation. The extent of modification also influenced emulsifying capacity, which showed a decrease at pH 3.0, but was increased at pH 5.0,7.0 and 9.0. Highest emulsion activity (approximately 63.0%) was observed at pH 3.0, followed by pH 9.0 and pH 7.0 and, least (about 11.8%) at pH 5.0. Emulsion stability also followed similar behaviour as that of emulsion activity. The improved functional properties of succinylated Brazil nut kernel globulin could be explored in a variety of food formulations such as high protein drinks, soups, bakery and meat products as well as in salad dressings and mayonnaise as an emulsifier.

Absorption↗
PubMed2006

Composition, digestibility and application in breadmaking of banana flour.

Banana flour (BF) was obtained from unripe banana (Musa paradisiacal L.) and characterized in its chemical composition. Experimental bread was formulated with BF flour and the product was studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. The chemical composition of BF showed that total starch (73.36%) and dietary fiber (14.52%) were the highest constituents. Of the total starch, available starch was 56.29% and resistant starch 17.50%. BF bread had higher protein and total starch content than control bread, but the first had higher lipid amount. Appreciable differences were found in available, resistant starch and indigestible fraction between the bread studied, since BF bread showed higher resistant starch and indigestible fraction content. HI-based predicted glycemic index for the BF bread was 65.08%, which was significantly lower than control bread (81.88%), suggesting a "slow carbohydrate" feature for the BF-based goods. Results revealed BF as a potential ingredient for bakery products containing slowly digestible carbohydrates.

Biological Availability↗
PubMed1996

The effect of gamma-radiation and heat shock on protein synthesis and antioxidant enzymes in the gastrointestinal parasite, Heligmosomoides polygyrus.

Protein synthesis and antioxidant enzyme activities were investigated in gamma-irradiated (300 Gy) and heat shocked (42 degrees C) larval stages of the gastrointestinal parasite, Heligmosomoides polygyrus bakeri (H. polygyrus). No qualitative or quantitative differences were observed in the incorporation of (35S)-methionine into somatic proteins of unirradiated or irradiated exsheathed third-stage (L3) larvae at either 37 degrees C or 42 degrees C. The rate of protein synthesis doubled in L3 stages maintained at 42 degrees C compared with 37 degrees C, irrespective of whether the larvae had been irradiated or not. The composition of excretory/secretory (ES) proteins varied between unirradiated and irradiated exsheathed L3 larvae maintained under identical conditions. Prominent heat-inducible proteins of 26 and 17 kDa were synthesised and excreted at 42 degrees C by both unirradiated and irradiated L3 stages. No major differences in protein synthesis could be detected between unirradiated and irradiated fourth-stage (L4) larvae. Temperature elevation significantly reduced protein synthesis in L4 stages, most notably in unirradiated parasites. Heat-inducible proteins were not detected in response to either irradiation or temperature elevation in L4 larvae. Immune sera recognised a similar spectrum of antigens in both unirradiated and irradiated L4 somatic and ES preparations and reacted with antigens from irradiated L4 parasites with less intensity than with antigens from unirradiated L4 larvae. Catalase was the only antioxidant enzyme examined with activity that changed significantly in irradiated parasites, being reduced to approximately 36% of normal levels in irradiated L4 stages. No significant difference existed between irradiated and unirradiated parasites in the levels of activity of superoxide dismutase and glutathione reductase.

Animals↗
PubMed1988

Spatial and temporal patterns in the fluoride content of vegetation around two aluminium smelters in the Hunter Valley, New South Wales.

Spatial and temporal patterns in the fluoride content of native vegetation around two aluminium smelters in the Hunter Valley were studied between 1982 and 1985. Foliage samples were collected every month from dominant tree, shrub and herb species located up to 15 km from each smelter and, after washing, were analysed for their fluoride concentrations. At Kurri Kurri, an established smelter, fluoride emissions varied between 10 and 15 tonnes per month, or 1.8 and 2 kg [corrected] per tonne Al produced. At Tomago, they increased rapidly during start-up, peaked at 15.2 tonnes per month (0.7 kg per tonne Al), and then fell to around 10 tonnes per month. Fluoride isopleths for Angophora bakeri and a histogram for A. costata, revealed that the main areas of impact were to the immediate north and north-east of Kurri Kurri and immediate north and south-east of Tomago. Although foliar fluoride concentrations greater than background levels extended 3 km from Kurri Kurri and 1 km from Tomago, fluoride-induced, visible injury was more limited in extent. Close to the smelters tree species accumulated more foliar fluoride than shrub species, which in turn accumulated more foliar fluoride than herb species. Foliar fluoride concentrations in tree and herb species were lowest in summer; spring peaks were also apparent at Tomago.

Aluminum↗
PubMed1991

Environmental assay for cockroach allergens.

A sandwich ELISA was developed to measure the concentration of cockroach allergen in the environment. The assay was based on a monospecific rabbit antibody preparation reactive with determinants shared by the important allergens, Per a I and Bla g I, from American and German cockroaches. The sensitivity was 0.2 ng Lowry protein of Per a I equivalents per milliliter, corresponding to 1 ng of Per a I equivalents per gram of dust (Per a I eq/gm). The assay did not react with noncockroach-allergen sources. Dust samples from 73 households in a cockroach-infested area were assayed. The concentration in these samples varied from below detection to 200,000 ng of Per a eq/gm of dust. Three commercial cockroach-allergen extracts all contained the allergen. The assay will be valuable for studies of the clinically relevant cockroach-allergen exposure levels and for assessment of efficacy of allergen-avoidance measures. Furthermore, the assay could be used for sanitary documentation in bakeries, restaurants, etc.

Allergens↗
PubMed1991

Construction of a sucrose-fermenting bakers' yeast incapable of hydrolysing fructooligosaccharides.

Fructooligosaccharides stimulate the growth of intestinal bifidobacteria which are related to the favorable health and nutrition of humans and other animals. Since the efficient amount of fructooligosaccharide for an adult human is relatively large (about 5 g per day), its addition to daily foods like bakery goods might be beneficial. However, commercial Bakers' yeast hydrolyses fructooligosaccharides by the action of invertase encoded in SUC genes and ferments the resulting monosaccharides. According to the findings that strains carrying the MAL-constitutive gene and lacking the SUC gene fermented sucrose and not fructooligosaccharide, we constructed a sucrose-fermenting strain, YOY920, incapable of hydrolysing fructooligosaccharide, by cross-breeding a baking strain and a laboratory strain. In a molasses medium, the cell yield of YOY920 was comparable to that of a baking strain FSC6001, and much higher than that of the non-sucrose-fermenting strains. Although fructooligosaccharide inhibited the dough leavening ability of YOY920, white bread containing fructooligosaccharide could be produced in the defined dough formula using the new strain.

Animals↗