Olfactory lateralization in homing pigeons: a GPS study on birds released with unilateral olfactory inputs

A large body of evidence has shown that pigeons rely on an olfactory-based navigational map when homing from unfamiliar locations. Previous studies on pigeons released with one nostril occluded highlighted an asymmetry in favour of the right nostril, particularly concerning the initial orientation performance of naïve birds. Nevertheless, all pigeons experiencing only unilateral olfactory input showed impaired homing, regardless of the side of the occluded nostril. So far this phenomenon has been documented only by observing the birds’ vanishing bearings. In the present work we recorded the flight tracks of pigeons with previous homing experience equipped with a GPS data logger and released from an unfamiliar location with the right or the left nostril occluded. The analysis of the tracks revealed that the flight path of the birds with the right nostril occluded was more tortuous than that of unmanipulated controls. Moreover, the pigeons smelling with the left nostril interrupted their journey significantly more frequently and displayed more exploratory activity than the control birds, e.g. during flights around a stopover site. These data suggest a more important involvement of the right olfactory system in processing the olfactory information needed for the operation of the navigational map

Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species

In the current trend where plant-based foods are preferred over animal-based foods, pulses represent an alternative source of protein but also of bioactive peptides (BPs). We investigated the pattern of protein hydrolysis during fermentation of red lentils protein isolate (RLPI) with various lactic acid bacteria and yeast strains. Hanseniaspora uvarum SY1 and Fructilactobacillus sanfranciscensis E10 were the most proteolytic microorganisms. H. uvarum SY1 led to the highest antiradical, angiotensin-converting enzyme-inhibitory and antifungal activities, as found in low molecular weight water soluble extracts (LMW-WSE). The 2039 peptide sequences identified by LMW-WSE were screened using BIOPEP UWM database, and 36 sequences matched with known BPs. Fermentation of RLPI by lactic acid bacteria and yeasts generated 12 peptides undetected in raw RLPI. Besides, H. uvarum SY1 led to the highest abundance (peak areas) of BPs, in particular with antioxidant and ACE-inhibitory activities. The amino acid sequences LVR and LVL, identified in the fermented RLPI, represent novel findings, as they were detected for the first time in substrates subjected to microbial fermentation. KVI, another BP highly characteristic of RLPI-SY1, was previously observed only in dried bonito. 44 novel potential BPs, worthy of further characterization, were correlated with antifungal activity

Homing Pigeons Only Navigate in Air with Intact Environmental Odours: A Test of the Olfactory Activation Hypothesis with GPS Data Loggers

A large body of evidence has shown that anosmic pigeons are impaired in their navigation. However, the role of odours in navigation is still subject to debate. While according to the olfactory navigation hypothesis homing pigeons possess a navigational map based on the distribution of environmental odours, the olfactory activation hypothesis proposes that odour perception is only needed to activate a navigational mechanism based on cues of another nature. Here we tested experimentally whether the perception of artificial odours is sufficient to allow pigeons to navigate, as expected from the olfactory activation hypothesis. We transported three groups of pigeons in air-tight containers to release sites 53 and 61 km from home in three different olfactory conditions. The Control group received natural environmental air; both the Pure Air and the Artificial Odour groups received pure air filtered through an active charcoal filter. Only the Artificial Odour group received additional puffs of artificial odours until release. We then released pigeons while recording their tracks with 1 Hz GPS data loggers. We also followed non-homing pigeons using an aerial data readout to a Cessna plane, allowing, for the first time, the tracking of non-homing homing pigeons. Within the first hour after release, the pigeons in both the Artificial Odour and the Pure Air group (receiving no environmental odours) showed impaired navigational performances at each release site. Our data provide evidence against an activation role of odours in navigation, and document that pigeons only navigate well when they perceive environmental odours

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

Background: Myrtle (Myrtus communis L.) is a medicinal and aromatic plant belonging to Myrtaceae family, which is largely diffused in the Mediterranean areas and mainly cultivated in Tunisia and Italy. To the best of our knowledge, no studies have already considered the use of the lactic acid fermentation to enhance the functional features of M. communis. This study aimed at using a selected lactic acid bacterium for increasing the antioxidant features of myrtle berries, with the perspective of producing a functional ingredient, dietary supplement or pharmaceutical preparation. The antioxidant activity was preliminarily evaluated through in vitro assays, further confirmed through ex vivo analysis on murine fibroblasts, and the profile of phenol compounds was characterized. Results: Myrtle berries homogenate, containing yeast extract (0.4%, wt/vol), was fermented with Lactobacillus plantarum C2, previously selected from plant matrix. Chemically acidified homogenate, without bacterial inoculum and incubated under the same conditions, was used as the control. Compared to the control, fermented myrtle homogenate exhibited a marked antioxidant activity in vitro. The radical scavenging activity towards DPPH increased by 30%, and the inhibition of linoleic acid peroxidation was twice. The increased antioxidant activity was confirmed using Balb 3 T3 mouse fibroblasts, after inducing oxidative stress, and determining cell viability and radical scavenging activity through MTT and DCFH-DA assays, respectively. The lactic acid fermentation allowed increased concentrations of total phenols, flavonoids and anthocyanins, which were 5–10 times higher than those found for the non-fermented and chemically acidified control. As shown by HPLC analysis, the main increases were found for gallic and ellagic acids, and flavonols (myricetin and quercetin). The release of these antioxidant compounds would be strictly related to the esterase activities of L. plantarum. Conclusions: The lactic acid fermentation of myrtle berries is a suitable tool for novel applications as functional food dietary supplements or pharmaceutical preparations

Effects of in vitro metabolism of a broccoli leachate, glucosinolates and S-methylcysteine sulphoxide on the human faecal microbiome

Purpose: Brassica are an important food source worldwide and are characterised by the presence of compounds called glucosinolates. Studies indicate that the glucosinolate derived bioactive metabolite sulphoraphane can elicit chemoprotective benefits on human cells. Glucosinolates can be metabolised in vivo by members of the human gut microbiome, although the prevalence of this activity is unclear. Brassica and Allium plants also contain S-methylcysteine sulphoxide (SMCSO), that may provide additional health benefits but its metabolism by gut bacteria is not fully understood. Methods: We examined the effects of a broccoli leachate (BL) on the composition and function of human faecal microbiomes of five different participants under in vitro conditions. Bacterial isolates from these communities were then tested for their ability to metabolise glucosinolates and SMCSO. Results: Microbial communities cultured in vitro in BL media were observed to have enhanced growth of lactic acid bacteria, such as lactobacilli, with a corresponding increase in the levels of lactate and short-chain fatty acids. Members of Escherichia isolated from these faecal communities were found to bioconvert glucosinolates and SMCSO to their reduced analogues. Conclusion: This study uses a broccoli leachate to investigate the bacterial-mediated bioconversion of glucosinolates and SMCSO, which may lead to further products with additional health benefits to the host. We believe that this is the first study that shows the reduction of the dietary compound S-methylcysteine sulphoxide by bacteria isolated from human faeces

Vegetable and Fruit Fermentation by Lactic Acid Bacteria

Lactic acid fermentation is considered a technological option to preserve and/or improve the safety, nutritional, sensory, and shelf-life features of vegetables and fruits. The autochthonous microbiota may cause the spontaneous fermentation of several vegetables. In raw vegetables and fruits, lactic acid fermentation may occur spontaneously, when anaerobic conditions, water activity, moisture, salt concentration, and temperature are favorable for the growth of the autochthonous lactic acid bacteria. The main fermented vegetable products include sauerkrauts, kimchi, and pickled cucumbers. Raw fruits and some vegetables possess intrinsic chemical and physical parameters that make them particularly hostile environments for microorganisms. Phenolic compounds are secondary plant metabolites widely spread throughout the plant kingdom. These food components have attracted interest because of their health benefits. The chapter also presents a brief note on the novel probiotics candidates

Lactic acid fermentation of smoothies and juices

Plant-based beverages produced by controlled fermentation of lactic acid bacteria are the new products meeting to the consumer’s demand for minimally processed foods characterized by high nutritional value, rich flavor and enhanced shelf-life. In these products high proportions of protective substances contained in the raw material are preserved. Moreover, during fermentation, lactic acid bacteria produce additional health-promoting components and allow a better preservation (Di Cagno et al. 2013). Lactic acid bacteria and, more in general, the lactic acid fermentation is considered as one of the most suitable tools to exploit the biogenic/functional potential of plant matrices and to enrich them with bioactive compounds (Gobbetti et al. 2010). Indeed, fermentation by select lactic acid bacteria was largely used to enhance the anti-microbial, antioxidant and immune-modulatory features of several vegetables and fruits as well as of medicinal plants, like Echinacea spp. (Rizzello et al. 2013) as a result of the ingestion of microbial metabolites (biogenic effect). Under optimal processing conditions, microbes contribute to plant functionality through their enzyme portfolio, which promotes the synthesis of various metabolites and/or the release of functional compounds that are cryptic in the raw matrix. Recently, lactic acid bacteria were used to synthesize ?-amino butyric acid (GABA) from grape juice (Di Cagno et al. 2010a). Besides, health benefits from fermentation of plant materials are usually direct, through interaction of ingested live microorganisms with the host (probiotic effect)

Fermented Foods: Fermented Vegetables and Other Products

Many fermented traditional plant-based products are manufactured through lactic acid fermentation around the world, at both industrial and household levels. The suitability of vegetables and fruits for the manufacturing of innovative functional products has opened new perspectives. The axis 'fermented foods - human health' is easily conceivable. Fermentation of plant material, as an industrialized and life science-driven technology, may lead to significant changes in health-promoting properties of foods. Understanding the relationship between food, beneficial microorganism, and health is important to improve human well-being