Interacción entre compuestos bioactivos de miel y proteínas de gluten

Las bacterias ácido lácticas (BAL), además de contribuir a la estructura, textura y aroma de masas ácidas mejoran la calidad nutricional y promueven efectos beneficiosos para la salud de los consumidores. En el presente trabajo se estudió el efecto de cuatro cepas de BAL sobre la microestructura y estructura secundaria y terciaria de las proteínas de gluten de masas ácidas con y sin agregado de miel. Durante la fermentación, la acidificación producida por las BAL, junto con la actividad de enzimas endógenas de cereales, produce la hidrólisis de las proteínas e inducen modificaciones en su microestructura y sobre las conformaciones de sus proteínas. En todas las masas fermentadas, la proporción relativa de estructuras β-sheet se incrementó, principalmente, en detrimento de la conformación α-hélice. La actividad fermentativa de L. bulgaricus y P. pentosaceus se caracterizó por promover el desplegamiento de las proteínas y, por una configuración β-sheet antiparalela que duplicó al valor obtenido en el gluten nativo. Esta conformación resultó en una microestructura dispuesta espacialmente como una red interconectada de fibras de espesor variable. L. plantarum, presentó la pendiente de acidificación más pronunciada y las proteínas de gluten adquirieron una microestructura laminar. En todas las masas fermentadas, la estructura terciaria de las proteínas estuvo caracterizada por una disminución de la banda disulfuro, respecto del gluten nativo. En particular, L. fermentum experimentó la mayor disminución en la intensidad de esta banda. Coincidente con este resultado, la microestructura adquirió un aspecto discontinuo y poco cohesivo. Sin embargo, la suplementación de estas masas con miel mejoró significativamente su cohesividad, resultando en una matriz hiperconectada de proteína.Fil: Nutter, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales; Argentin

Development of an aqueous ultrasound‐assisted extraction process of bioactive compounds from beet leaves: A proposal for reducing losses and increasing biomass utilisation

BACKGROUND: Red beet plants are cultivated worldwide for the consumption of their roots, generating large amounts of unexploited by-products. In particular, beet leaves (BLs) represent about 50% of the whole plant and are usually discarded as waste. This constitutes not only an economic issue, since multiple resources invested in the production will be wasted, but also an environmental problem because of the pollution associated with their disposal. However, BLs comprise an important source of functional compounds (polyphenols and betalains) that could be recovered from the raw material, representing a sustainable solution for the underutilization of this by-product. This study proposes the recovery of polyphenols and betalains using an aqueous ultrasound-assisted extraction (UAE) process at different powers (35, 50, and 100 W) that was characterized and optimized. RESULTS: UAE significantly enhanced the recovery of bioactive compounds and shortened the time required for extraction in comparison with traditional macerations (35 < 50 < 100 W). During UAE, the temperature of the systems increased as a function of the power applied, favouring the recovery of these phytochemicals. Additionally, a Box–Behnken design and response surface methodology were employed to optimize UAE conditions (90 W ultrasound power, 1:20 solid:liquid ratio, 16 min extraction time), under which the yields were 14.9 mg g−1 (polyphenols), 949.1 μg g−1 (betaxanthins), and 562.2 μg g−1 (betacyanins), consistent with the values predicted by the models. CONCLUSION: This study enabled the development of a green-solvent UAE process that constitutes an effective post-harvest by-products strategy to minimize losses and increase biomass utilization through the recovery of bioactive compounds from BLs, promoting sustainability in the agri-food chain.Fil: Nutter, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Agüero, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentin

The Effect of Irrigation with Pretreated Wastewater on Groundwater Quality and Evaluation at Clayton County, Georgia

Proceedings of the 1989 Georgia Water Resources Conference, May 16-17, 1989, Athens, Georgia.Sponsored by U.S. Geological Survey, Georgia Department of Natural Resources, the University of Georgia, Georgia State University, and Georgia Institute of Technology.This book was published by the Institute of Natural Resources, The University of Georgia, Athens, Georgia 30602 with partial funding provided by the U.S. Department of the Interior, Geological Survey, through the Georgia Water Research Institute as authorized by the Water Resources Research Act of 1984 (P.L. 98242). The views and statements advanced in this publication are solely those of the authors and do not represent official views or policies of The University of Georgia or the U.S. Geological Survey or the conference sponsors

Housing Rehabilitation Loan Programs in Minnesota.

Three programs created in 1974 to assist mainly low and moderate income people in maintaining and rehabilitating their homes are described: the Minneapolis Housing Rehabilitation Loan and Grant Program, the Saint Paul Housing Rehabilitation Loan and Grant Program, and the Minnesota Housing Finance Agency Rehabilitation Loan Program

Revisión bibliográfica sobre alternativas para la revalorización de hojas de remolacha (Beta vulgaris L.)

Las plantas de remolacha (Beta vulgaris L.) son cultivadas por el consumo de sus raíces, generando grandes cantidades de subproductos. En particular, las hojas representan alrededor del 50% del peso de toda la planta y suelen ser descartadas por el productor o el consumidor. Esta práctica reduce significativamente la eficiencia del proceso de producción y genera no sólo un impacto económico, sino también un serio problema de contaminación ambiental. Sin embargo, las hojas de remolacha representan una fuente valorable y accesible de nutrientes, minerales, fibra dietaria y compuestos bioactivos. Las técnicas tradicionales de revalorización no permiten explotar por completo el potencial que, debido a su alto valor biológico, posee este subproducto. El presente trabajo tiene por objetivo realizar una revisión bibliográfica sobre algunas de las estrategias más recientes e innovadoras de revalorización de hojas de remolacha destinadas al consumo humano. Entre ellas se encuentran i) el desarrollo de alimentos mínimamente procesados y conservados mediante tratamientos no térmicos, ii) la incorporación de hojas de remolacha como ingredientes en la formulación de batidos vegetales, iii) el desarrollo de extractos ricos en compuestos bioactivos y con capacidad antimicrobiana y iv) el desarrollo de batidos vegetales fortificados. Estas estrategias contemplan las exigencias de diferentes sectores (consumidores, productores y entidades conservacionistas) hacia el desarrollo de alimentos nutritivos y naturales, obtenidos mediante procesos más eficientes y rentables de bajo impacto ambiental.Red beet plants (Beta vulgaris L.) are widely cultivated for the consumption of their roots, generating considerable amounts of byproducts. In particular, beet leaves represent about 50% of the whole plant’s weight and are usually discarded by the producer or the consumer. This practice reduces significantly the efficiency of the production process and constitutes not only an economic issue but also a serious environmental problem. However, beet leaves represent a valuable and inexpensive source of nutrients, minerals, fiber, and bioactive compounds. Traditional revalorization techniques do not allow to completely exploit the high biological potential of this byproduct. The present work aims to review the literature concerning some of the latest and most innovative beet leaves’ revalorization strategies for human consumption. This includes, i) the development of minimally processed foods preserved by non-heat treatments, ii) the inclusion of beet leaves as ingredients in the formulation of vegetable smoothies, iii) the development of extracts rich in bioactive compounds with antimicrobial capacity, and iv) the development of fortified vegetable smoothies. These strategies consider the demands of different stakeholders (consumers, producers, and environmental entities) towards nutritive and natural foods produced under more efficient, profitable, and environmental-friendly processes.Fil: Nutter, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentin

Revisión bibliográfica sobre alternativas para la revalorización de hojas de remolacha (Beta vulgaris L.)

Las plantas de remolacha (Beta vulgaris L.) son cultivadas por el consumo de sus raíces, generando grandes cantidades de subproductos. En particular, las hojas representan alrededor del 50% del peso de toda la planta y suelen ser descartadas por el productor o el consumidor. Esta práctica reduce significativamente la eficiencia del proceso de producción y genera no sólo un impacto económico, sino también un serio problema de contaminación ambiental. Sin embargo, las hojas de remolacha representan una fuente valorable y accesible de nutrientes, minerales, fibra dietaria y compuestos bioactivos. Las técnicas tradicionales de revalorización no permiten explotar por completo el potencial que, debido a su alto valor biológico, posee este subproducto. El presente trabajo tiene por objetivo realizar una revisión bibliográfica sobre algunas de las estrategias más recientes e innovadoras de revalorización de hojas de remolacha destinadas al consumo humano. Entre ellas se encuentran i) el desarrollo de alimentos mínimamente procesados y conservados mediante tratamientos no térmicos, ii) la incorporación de hojas de remolacha como ingredientes en la formulación de batidos vegetales, iii) el desarrollo de extractos ricos en compuestos bioactivos y con capacidad antimicrobiana y iv) el desarrollo de batidos vegetales fortificados. Estas estrategias contemplan las exigencias de diferentes sectores (consumidores, productores y entidades conservacionistas) hacia el desarrollo de alimentos nutritivos y naturales, obtenidos mediante procesos más eficientes y rentables de bajo impacto ambiental.Red beet plants (Beta vulgaris L.) are widely cultivated for the consumption of their roots, generating considerable amounts of byproducts. In particular, beet leaves represent about 50% of the whole plant’s weight and are usually discarded by the producer or the consumer. This practice reduces significantly the efficiency of the production process and constitutes not only an economic issue but also a serious environmental problem. However, beet leaves represent a valuable and inexpensive source of nutrients, minerals, fiber, and bioactive compounds. Traditional revalorization techniques do not allow to completely exploit the high biological potential of this byproduct. The present work aims to review the literature concerning some of the latest and most innovative beet leaves’ revalorization strategies for human consumption. This includes, i) the development of minimally processed foods preserved by non-heat treatments, ii) the inclusion of beet leaves as ingredients in the formulation of vegetable smoothies, iii) the development of extracts rich in bioactive compounds with antimicrobial capacity, and iv) the development of fortified vegetable smoothies. These strategies consider the demands of different stakeholders (consumers, producers, and environmental entities) towards nutritive and natural foods produced under more efficient, profitable, and environmental-friendly processes.Fil: Nutter, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentin

A large scale hearing loss screen reveals an extensive unexplored genetic landscape for auditory dysfunction

The developmental and physiological complexity of the auditory system is likely reflected in the underlying set of genes involved in auditory function. In humans, over 150 non-syndromic loci have been identified, and there are more than 400 human genetic syndromes with a hearing loss component. Over 100 non-syndromic hearing loss genes have been identified in mouse and human, but we remain ignorant of the full extent of the genetic landscape involved in auditory dysfunction. As part of the International Mouse Phenotyping Consortium, we undertook a hearing loss screen in a cohort of 3006 mouse knockout strains. In total, we identify 67 candidate hearing loss genes. We detect known hearing loss genes, but the vast majority, 52, of the candidate genes were novel. Our analysis reveals a large and unexplored genetic landscape involved with auditory function

Development and characterization of edible, plant-based biphasic gels with the potential to replace solid fats in short dough cookies

Solid fats provide palatability, aeration, and crumbly textures to fat-rich baked goods. However, there are health concerns associated with their consumption and environmental issues related to their production. Biphasic gels (bigels), with a low saturated-to-unsaturated fatty acid ratio, are novel and promising alternatives to solid fats. In this research project, plant-based bigels were formulated and used, for the first time, to completely replace commercial solid fats, including butter, shortening, and vegetable oil spread, in a high-fat short dough product. In the first stage of the study, a rice bran wax-based oleogel was combined with a gum-based hydrogel in two different ratios (7:3 and 8:2) to produce water-in-oil bigels. The bigels’ physical, microstructural, thermal, and rheological properties were characterized. Monoglycerides (0-2% w/w) were added to the oil phase to evaluate their effect on the bigels’ functionality. Thermal analyses revealed that using rice bran wax as an oleogelator allowed up to a 30% reduction in the total lipid content without sacrificing the high thermal stability of the neat oleogels. Monoglycerides showed a dual role in the system; they acted as emulsifiers and oleogelators. The emulsifying effect was evidenced by confocal laser scanning microscopy, where the hydrogel particle size decreased upon monoglycerides addition. On the other hand, pulsed nuclear magnetic resonance measurements, confirmed by calorimetry analyses, showed that monoglycerides crystallized in the oil phase, revealing their role as structurants in the system. The large oleogel fraction provided bigels with high mechanical strength (G'), similar to that required for commercial solid fats. The hydrogel phase and monoglycerides acted synergistically to increase the bigels’ resistance to permanent deformation. Based on the results obtained from the first part of this work, the second stage aimed to evaluate the complete replacement of bakery fats (butter and a palm oil-based shortening) in high-fat (30% w/w) short dough cookies using two 8:2 bigel formulations, with (2% w/w) and without monoglycerides. The bigels, mainly composed of soybean oil, presented less than half of butter’s solid fat content at 20 °C and yet effectively mimicked butterfat’s functionality in the dough. Cryogenic scanning electron microscopy showed that the bigels coated the gluten proteins, hindered gluten development, and thus produced inelastic and ‘short’ doughs, which was confirmed by a two-compression test. Even though the bigels produced stiffer doughs than commercial fats, they were similarly workable during dough formation. Moreover, the physical properties of the resulting cookies (i.e., cellular structure, moisture content, and water activity) were comparable to those made with commercial fats. The high melting point of rice bran wax altered the dough’s physicochemical changes induced during baking, leading to cookies that spread approximately a 9% less than butter and shortening cookies. Nevertheless, this attribute could represent an advantage in cookies where the lateral expansion is undesired (e.g., cookies with specific shapes). Moreover, the bigels enhanced the texture of the cookies by showing a higher tenderness compared to cookies made with commercial solid fats(i.e., butter and shortening). The presence of monoglycerides in one bigel formulation did not provide any additional improvement to dough or cookie quality compared with the non-monoglycerides counterpart. Therefore, the formulation lacking monoglycerides can be considered a feasible clean-label ingredient. In conclusion, the bigels developed in this study comprise a suitable alternative to commercial solid fats with an improved fatty acid profile, free from palm oil and animal-derived ingredients

Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum

Honey is widely known for having antimicrobial and antioxidant activity. These abilities are attributed to honey hydrogen peroxide (H2O2) and polyphenols. Polyphenols also exert beneficial effect on some species of lactic acid bacteria (LAB). In this study, we evaluate the effect of Prosopis sp. honey on the growth and fermentative activity of Pediococcus pentosaceus and Lactobacillus fermentum. Prosopis sp. honey was found to be an important source of phenolic compounds, especially flavonoids, being their average content superior to other honeys. LAB assessed in this study exhibited different responses to the presence of honey. P. pentosaceus was able to develop in concentrations of honey up to 25% (w/v), whilst L. fermentum showed high sensitivity, being affected both growth and fermentative activity. However, as a result of LAB fermentative capacity, the total phenolic and flavonoid content present in 6.5% (w/v) honey solutions was increased, improving the antioxidant activity of this system.Fil: Nutter, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; ArgentinaFil: Fritz, Rosalia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; ArgentinaFil: Iurlina, Miriam Ofelia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; ArgentinaFil: Saiz, Amelia Ivone. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentin

Microstructural and conformational changes of gluten proteins in wheat-rye sourdough

Changes in the microstructure and secondary structure of sourdough gluten proteins were studied. Four strains of lactic acid bacteria (LAB) were used in fermentations, Lactobacillus delbrueckii subsp. bulgaricus (LB), Lactobacillus fermentum (LF), Lactobacillus plantarum (LP), and Pediococcus pentosaceus (PP). LAB fermentative profiles were performed by potenciometric measurements, microstructural analyses by scanning electron microscopy (SEM), and conformational changes by Raman spectroscopy. Gluten proteins experienced different degree of depolymerisation into defined microstructures, as fibril networks and laminar-like structures, and their occurrence was associated to an increase in β-sheets structures. These changes were dependent upon the distinctive acidifying kinetics of each strain. Gluten proteins of LF and LP sourdough were preferably arranged into laminar structures, and, in both cases, parallel β-sheet was the predominant conformation. Meanwhile for LB and PP sourdough, the development of three-dimensional fibril networks prevailed and it was accompanied by an increase of antiparallel β-sheets. LAB fermentative activity also lead to modifications in disulphide bonds and in the microenvironment concerning aromatic amino acids.Fil: Nutter, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; ArgentinaFil: Saiz, Amelia Ivone. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; ArgentinaFil: Iurlina, Miriam Ofelia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentin