Stability of avocado oil during heating: comparative study to olive oil

The stability of the saponifiable and unsaponifiable fractions of avocado oil, under a drastic heating treatment, was studied and compared to that of olive oil. Avocado and olive oil were characterised and compared at time 0 h and after different times of heating process (180 °C). PUFA/SFA (0.61 at t = 0) and ω-6/ω-3 (14.05 at t = 0) were higher in avocado oil than in olive oil during the whole experiment. Avocado oil was richer than olive oil in total phytosterols at time 0 h (339.64; 228.27 mg/100 g) and at 9 h (270.44; 210.30 mg/100 g) of heating. TBARs was higher in olive oil after 3 h, reaching the maximum values in both oils at 6 h of heating treatment. Vitamin E was higher in olive oil (35.52 vs. 24.5 mg/100 g) and it disappeared earlier in avocado oil (at 4 vs. 5 h). The stability of avocado oil was similar to that of olive oil

GPU computation of Attribute Profiles for Remote Sensing Image Classification

Classification of multi and hyperspectral remote sensing images is a common task. It usually requires a previous step consisting of a technique for extracting the spatial information from the image, being profiles a common approach. In particular, attribute profiles are based on the application of a morphological filter to the connected components of the image producing rel-evant spatial information at different levels of detail. The information is built based on attributes such as area or standard deviation. Their high computa-tional cost makes the attribute profiles good candidates for their execution on commodity GPUs. In this paper, the first parallel implementation of attribute profiles over multispectral images in CUDA for Nvidia GPUs is proposed. The GPU proposal is based on the construction of a max-tree that is traversed from the leaves to the root by merging the connected components of the tree obtaining a considerable reduction in execution time over the CPU execution

Sterols heating: Degradation and formation of their ring-structure polar oxidation products

Cholesterol and phytosterols can be oxidised under heating conditions to give sterol oxidation products (SOPs), known by their toxic effects. This paper studied the degradation of cholesterol and three plant sterols during a 360min heating treatment (180°C). The formation and further degradation of SOPs was also analysed by GC-MS. Results revealed a sterol susceptibility to degradation according to the following decreasing order: campesterol≈β-sitosterol⩾stigmasterol>cholesterol. The degradation curve fit (R(2)=0.907-0.979) a logarithmic model. SOPs increased their concentration during the first 5-10min and thereafter, their degradation rate was higher than their formation rate, resulting in a decrease over time. Irrespective of the sterol from which they had derived, 7-keto derivatives presented the highest levels throughout the entire process, and also SOPs with the same type of oxidation followed a similar degradation pattern (R=0.90-0.99)

Origin of Small Barriers in Jahn–Teller Systems:Quantifying the Role of 3d–4s Hybridization in the Model System NaCl:Ni⁺

Despite its relevance, the microscopic origin of the energy barrier, B, between the compressed and elongated geometries of Jahn–Teller (JT) systems is not well understood yet because of a lack of quantitative data about its various contributions. Seeking to clear up this matter, we have carried out both periodic and cluster ab initio calculations on the model system NaCl:Ni+. This system is particularly puzzling because, according to experimental data, its barrier is much smaller than that for other d9 and d7 ions in similar lattices. All calculations performed on the model system lead, in fact, to values |B| ≤ 160 cm–1, which are certainly smaller than B = 500 cm–1 derived for NaCl:M2+ (M = Ag, Rh) or B = 1024 cm–1 obtained for KCl:Ag2+. As a salient feature, analysis of calculations carried out as a function of the Qθ (3z2 – r2) coordinate unveils the microscopic origin of the barrier. It is quantitatively proven that the elongated geometry observed for NaCl:Ni+ is due to the 3d–4s vibronic admixture, which is slightly larger than the anharmonicity in the eg JT mode that favors a compressed geometry. The existence of these two competing mechanisms explains the low value of B for the model system, contrary to cases where the complex formed by d9 or d7 ions is elastically decoupled from the host lattice. Although the magnitude of B for NaCl:Ni+ is particularly small, the tunneling splitting, 3Γ, is estimated to be below 9 cm–1, thus explaining why the coherence is easily destroyed by random strains and thus a static JT effect is observed experimentally. As a main conclusion, the barrier in JT systems cannot be understood neglecting the tiny changes of the electronic density involved in small distortions. The present calculations reasonably explain the experimental g tensor of NaCl:Ni+, pointing out that the d–d transitions in NiCl65– are much smaller than those for CuCl64– and the optical electronegativity of Ni+ is only around 1.</p

Unsaturated lipid matrices protect plant sterols from degradation during heating treatment

The interest in plant sterols enriched foods has recently enhanced due to their healthy properties. The influence of the unsaturation degree of different fatty acids methyl esters (FAME: stearate, oleate, linoletate and linolenate) on a mixture of three plant sterols (PS: campesterol, stigmasterol and β-sitosterol) was evaluated at 180 °C for up to 180 min. Sterols degraded slower in the presence of unsaturated FAME. Both PS and FAME degradation fit a first order kinetic model (R2 > 0.9). Maximum oxysterols concentrations were achieved at 20 min in neat PS and 120 min in lipid mixtures and this maximum amount decreased with increasing their unsaturation degree. In conclusion, the presence of FAME delayed PS degradation and postponed oxysterols formation. This protective effect was further promoted by increasing the unsaturation degree of FAME. This evidence could help industries to optimize the formulation of sterol-enriched products, so that they could maintain their healthy properties during cooking or processing

Effect of Cry1Ab Protein on Rhizobacterial Communities of Bt-Maize over a Four-Year Cultivation Period

Background: Bt-maize is a transgenic variety of maize expressing the Cry toxin from Bacillus turingiensis. The potential accumulation of the relative effect of the transgenic modification and the cry toxin on the rhizobacterial communities of Btmaize has been monitored over a period of four years. Methodology/Principal Findings: The accumulative effects of the cultivation of this transgenic plant have been monitored by means of high throughput DNA pyrosequencing of the bacterial DNA coding for the 16S rRNA hypervariable V6 region from rhizobacterial communities. The obtained sequences were subjected to taxonomic, phylogenetic and taxonomicindependent diversity studies. The results obtained were consistent, indicating that variations detected in the rhizobacterial community structure were possibly due to climatic factors rather than to the presence of the Bt-gene. No variations were observed in the diversity estimates between non-Bt and Bt-maize. Conclusions/Significance: The cultivation of Bt-maize during the four-year period did not change the maize rhizobacterial communities when compared to those of the non-Bt maize. This is the first study to be conducted with Bt-maize during such a long cultivation period and the first evaluation of rhizobacterial communities to be performed in this transgenic plant using Next Generation Sequencing

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Lipid oxidation analysis in food samples is a relevant topic since compounds generated in the process are related to undesirable sensory and biological effects. As the process is complex and depends on the type of lipid substrate, oxidation agents and environmental factors, proper measurement of lipid oxidation remains a challenging task. A great variety of methodologies have been developed and implemented so far, both for determining primary oxidation products and secondary oxidation products. Most common methods and classical procedures are described, including peroxide value, TBARS analysis and chromatography. Some other methodologies such as chemiluminescence, fluorescence emission, Raman spectroscopy, infrared spectroscopy or magnetic resonance, provide interesting and promising results, so attention must be paid to these alternative techniques in the area of food lipid oxidation analysis

Oxysterols formation: a review of a multifactorial process

Abstract Dietary sterols are nutritionally interesting compounds which can suffer oxidation reactions. In the case of plant sterols, they are being widely used for food enrichment due to their hypocholesterolemic properties. Besides, cholesterol and plant sterols oxidation products are associated with the development of cardiovascular and neurodegenerative diseases, among others. Therefore, the evaluation of the particular factors affecting sterol degradation and oxysterols formation in foods is of major importance. The present work summarizes the main results obtained in experiments which aimed to study four aspects in this context: the effect of the heating treatment, the unsaturation degree of the surrounding lipids, the presence of antioxidants on sterols degradation, and at last, oxides formation. The use of model systems allowed the isolation of some of these effects resulting in more accurate data. Thus, these results could be applied in real conditions

Estado de micorrización de árboles truferos en función de su carácter productivo y su edad. Primeros resultados del Subproyecto 1 del Plan de Desarrollo Integral de la Truficultura de Teruel

La truficultura es una actividad con clara dimensión forestal, entre otras razones porque las especies implicadas, tanto el hongo como su árbol simbionte, son de gran valor silvícola. Además, la truficultura y la selvicultura trufera son prácticas que contribuyen a la recuperación de masas forestales y zonas potencialmente boscosas, con el valor añadido de la obtención de las trufas, de modo, en la mayor parte de las ocasiones, totalmente ecológico. El Plan Específico para Teruel (PET) integra varias actuaciones promovidas por el Gobierno Español entre las que se encuentra la ejecución de un Proyecto de Investigación denominado “Desarrollo Integral de la Truficultura de Teruel”, financiado por INIA, en el que se pretende apoyar al sector trufero turolense mediante el conocimiento y la mejora de sus técnicas de cultivo, producción y comercialización. La presente comunicación resume los primeros resultados obtenidos en uno de los 7 subproyectos que lo integran y que afecta al estudio del cortejo micorrícico de los árboles de las plantaciones, productoras o no, y su relación con la producción. La composición micorrícica de los árboles truferos es un factor esencial para realizar predicciones sobre la producción futura. Tanto la ausencia de micorrizas de trufa negra como la detección de otras, capaces de desplazar a la primera de las raíces de los árboles, puede permitir el diagnóstico precoz de fracasos de plantaciones y por lo tanto el ahorro de muchos años de cuidados a la espera de las primeras recolecciones. Para el estudio, se han seleccionado 3 grupos de plantaciones por edad, con 2 localizaciones distintas. Se está desarrollando un inventario periódico de las micorrizas presentes en un total de 48 árboles. Se propone una clasificación de las mismas en función de su capacidad para comprometer la producción de trufa negra, factor que se ha determinado en base al carácter productor o no productor de cada árbol

The contribution of histone crotonylation to tissue health and disease: focus on kidney health

Acute kidney injury (AKI) and chronic kidney disease (CKD) are the most severe consequences of kidney injury. They are interconnected syndromes as CKD predisposes to AKI and AKI may accelerate CKD progression. Despite their growing impact on the global burden of disease, there is no satisfactory treatment for AKI and current therapeutic approaches to CKD remain suboptimal. Recent research has focused on the therapeutic target potential of epigenetic regulation of gene expression, including non-coding RNAs and the covalent modifications of histones and DNA. Indeed, several drugs targeting histone modifications are in clinical use or undergoing clinical trials. Acyllysine histone modifications (e.g. methylation, acetylation, and crotonylation) have modulated experimental kidney injury. Most recently, increased histone lysine crotonylation (Kcr) was observed during experimental AKI and could be reproduced in cultured tubular cells exposed to inflammatory stress triggered by the cytokine TWEAK. The degree of kidney histone crotonylation was modulated by crotonate availability and crotonate supplementation protected from nephrotoxic AKI. We now review the functional relevance of histone crotonylation in kidney disease and other pathophysiological contexts, as well as the implications for the development of novel therapeutic approaches. These studies provide insights into the overall role of histone crotonylation in health and diseaseSources of support: FIS/FEDER funds (PI15/00298, CP14/00133, PI16/02057, PI16/01900, PI18/01386, PI19/00588, PI19/00815, DTS18/00032, ERA-PerMed-JTC2018 (KIDNEY ATTACK AC18/00064 and PERSTIGAN AC18/00071), ISCIII-RETIC REDinREN RD016/0009), Sociedad Española de Nefrología, FRIAT, Comunidad de Madrid en Biomedicina B2017/BMD- 3686 CIFRA2-CM. Salary support: ISCIII Miguel Servet and to AS and MS-N, ISCIII Sara Borrell to JM-M and Comunidad de Madrid (B2017/BMD-3686 CIFRA2-CM) to MF-B and DM-S