¿Se pueden usar aceites de salvado de arroz, sésamo y oliva como sustitutos del aceite de soja para mejorar la calidad del aderezo de ensaladas francesas?

Soybean oil is a commonly-used vegetable oil for the industrial manufacture of French salad dressing. The effect of rice bran, sesame, olive, and soybean oils on French salad dressing’s quality characteristics was investigated. After one month, the highest acidity, peroxide value (PV), and the lowest emulsion stability were observed in the control containing soybean oil (p < 0.05). Samples formulated with sesame (T4) and rice bran oils (T3) had the lowest PVs. Color measurement results indicated that a* of a sample containing olive oil (T2) was most influenced and declined on the 30th day (p < 0.05). In the rheological test, samples were solid viscoelastic. The elastic modulus and complex viscosity of T2 were slightly higher. The highest and the lowest overall sensory acceptance belonged to T3 and T2, respectively. Therefore, soybean oil could be replaced to obtain a more desirable product. Finally, T3 was selected as the superior sample.El aceite de soja es un aceite vegetal de uso común para la fabricación industrial de aderezo para ensaladas francesas. Se investigó el efecto de los aceites de salvado de arroz, sésamo, oliva y soja sobre las características de calidad del aderezo para ensaladas francesas. Después de un mes, la mayor acidez, el índice de peróxido (PV) y la menor estabilidad de la emulsión se observaron en el control que contenía aceite de soja (p < 0,05). Las muestras formuladas con aceites de sésamo (T4) y salvado de arroz (T3) tuvieron los PV más bajos. Los resultados de la medida del color indicaron que a* de una muestra que contenía aceite de oliva (T2) fue la más influenciada y disminuyó en el día 30 (p < 0,05). En la prueba reológica, las muestras fueron sólidas viscoelásticas. El módulo elástico y la viscosidad compleja de T2 fueron ligeramente superiores. La aceptación sensorial general más alta y más baja correspondió a T3 y T2, respectivamente. Por lo tanto, el aceite de soja podría reemplazarse para obtener un producto más deseable. Finalmente, se seleccionó a T3 como la muestra superior

Identification of Sources of Resistance Against Blackleg of Canola (Leptosphaeria maculans) in Brassica napus Germplasm

Blackleg, caused by the fungus Leptosphaeria maculans (Desm.) Ces. et de Not. [anamorph = Phoma lingam (Tode: Fr.) Desm.] has become the most important disease affecting canola around the world. A study was conducted to identify sources of resistance to L. maculans in a collection of B. napus plant introduction accessions. Approximately, 5% of accessions showed highly resistance (median severity <3) reaction to the L. maculans PG-4 under the greenhouse conditions and three of them performed better than commercial hybrids in the field conditions. At the same time, DNA extracted and genome-wide association study (GWAS) was done for 213 and 78 accessions for PG-4 and PG-3. The 0.1 and 0.01 percentile tails of an empirical distribution, obtained from 5,000 bootstraps, was used to determine the cut off P-value to identify significant markers. Finally, 10 and 26 significant single nucleotide polymorphism (SNP) markers associated with resistance to PG-4 and PG-3, respectively. These markers were located across 14 chromosomes (A01, A02, A03, A04, A05, A07, A08, A10, C03, C04, C05, C07, C08 and C09) out of B. napus 19 chromosomes. These markers were validated under field conditions. With exploring flanking region of each significant marker eight candidate genes were identified which involved in plant defense family such as defensing and leucine-rich repeat and serine-threonine protein kinase protein. To infer the presence of R genes in commercial canola hybrids, elite B. napus plant introduction materials, and elite canola breeding lines, they were inoculated with different L. maculans races. The results showed that, resistance gene Rlm9 was present in 18% of the genotypes evaluated; Rlm2 and Rlm3 were each present in 16% of them, while LepR1, Rlm4 and Rlm5 with present in 11, 5, and 5% each, respectively. However, we were not able to infer R gene(s) on 29% of the genotypes evaluated. Approximately 18% of genotypes were susceptible to all the races used. The hybrids with different R genes could use for hybrid rotation.USDA/NIFA, NIFA Hatch project ND002227Supplemental and Alternative Crops Grant Program, grants 2015-38624-24214 and 2011-38624-3081

Effect of Spirulina (Arthrospira) Platensis Microalgae on Physicochemical and Sensory Properties of Kiwi Leather

Background: Fruit leather has always been a popular product especially among children. In this study, the effect of spirulina (Arthrospira) platensis microalgae on the formulation of kiwi leather has been studied in order to produce a healthy snack with high nutritional value. Methods: Microalgae powder was used at the levels of 0, 0.5, 0.75, 1, and 1.5 percent in order to produce the samples. Then, physicochemical analysis and sensory evaluation were performed. Statistical analysis of the results was performed by Minitab software. Findings: There was no significant statistical difference in the amount of ash and fiber of the samples (P > 0.05). The lowest pH was observed in the control and the highest was seen in the sample containing 1.5% of Arthrospira. The protein and iron levels increased by increasing microalgae concentration and a reduction trend was observed in vitamin C (P < 0.05). The brightness and yellow color of the samples decreased by increasing of Arthrospira and also the green color of the samples increased compared to the control (P < 0.05). Utilizing the higher level (1.5%) of Arthrospira reduced the hardness compared to the most samples (P < 0.05). The results of sensory evaluation showed significant differences in some of the indices especially in the sample containing 1.5% of microalgae, compared to other samples (P < 0.05). Conclusion: Utilization of spirulina (Arthrospira) platensis up to 1% in formulation of kiwi leather resulted in a product with high nutritional value and also acceptable quality characteristics. Therefore, this product can be recommended as a snack with high nutritional value compared to common high-calorie snacks with low nutritional value especially for children

The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread

Abstract This study aimed to evaluate the effect of ethanolic propolis extract (EPE) as a natural antimicrobial and antioxidant agent on the physicochemical, microbial, and sensory characteristics of toast bread, as well as phenol content and antioxidant activity. In this regard, 0.1, 0.3, and 0.5% of EPE were used in the bread doughs and the quality characteristics of the breads were assessed. The bread with 0.5% EPE showed the highest phenolic content (24.02 mgGAE/g.d.m) and antioxidant activity (59.03%). These amounts were 12.96 mgGAE/g and 16.45% higher than those of the control (without EPE), respectively (p < .05). The hardness, fracturability, and chewiness of the bread samples were influenced by the levels of EPE on the third and fifth days of storage. EPE decreased the L* and a* of bread samples, but an increasing trend was observed in the b*, chroma, and browning index by elevating the levels of propolis. Propolis extract showed an inhibitory effect on mold growth in samples. The bread with 0.5% of EPE had the lowest mold count after 5 days of storage which was not significant compared to the first day. There was no significant difference in sensory evaluation between the overall acceptance of bread samples. Therefore, EPE has the potential to be used as a natural additive with antimicrobial and antioxidant characteristics in toast bread

Nujiangexanthone A Inhibits Cervical Cancer Cell Proliferation by Promoting Mitophagy

Nujiangexanthone A (NJXA), a bioactive component isolated from the leaves of Garcinia nujiangensis, has been reported to exhibit anti-inflammatory, antioxidant, and antitumor effects. Our previous work has shown that NJXA induced G0/1 arrest and apoptosis, thus suppressing cervical cancer cell growth. The present study provides new evidence that NJXA can induce cell death in HeLa cells by promoting mitophagy. We first identified that NJXA triggered GFP-LC3 and YFP-Parkin puncta accumulation, which are biomarkers of mitophagy. Moreover, NJXA degraded the mitochondrial membrane proteins Tom20 and Tim23 and mitochondrial fusion proteins MFN1 and MFN2, downregulated Parkin, and stabilized PINK1. Additionally, we revealed that NJXA induced lysosome degradation and colocalization of mitochondria and autophagosomes, which was attenuated by knocking down ATG7, the key regulator of mitophagy. Furthermore, since mitophagy is induced under starvation conditions, we detected the cytotoxic effect of NJXA in nutrient-deprived HeLa cells and observed better cytotoxicity. Taken together, our work contributes to the further clarification of the mechanism by which NJXA inhibits cervical cancer cell proliferation and provides evidence that NJXA has the potential to develop anticancer drugs