Sensitive determination of lysinoalanine for distinguishing natural from imitation Mozzarella cheese

Abstract A new method of reverse-phase HPLC was used to determine the crosslinked amino acid lysinoalanine in natural Mozzarella cheese, dairy-based substitutes, and related ingredients. Commercial samples manufactured under known conditions or collected at the market were analyzed. The acid-hydrolyzed sample derivatized by 9-fluorenyl-methylchloro-formate was submitted to solid-phase extraction on an amino cartridge to extract selectively the lysinoalanine derivatives that were chromatographed under fluorescence detection. Lysinoalanine was not found ( X ¯ = 1.7 ; n=30) were present in natural Mozzarella cheese. Because of the ingredient characteristics and the more severe thermal processing conditions, the different types of processed cheese and imitation Mozzarella cheese exhibited much higher lysinoalanine contents, ranging from 15 to 421ppm ( X ¯ = 54 ; n=29). Hence, a highly significant distinction between natural Mozzarella cheese and imitations, even those that did not contain added milk protein, could be achieved by the lysinoalanine index. Conversely, the furosine index distinguished the imitation products only when the quantity of reducing sugars allowed the early Maillard reaction to be extensive

Ultrastructure of Cooked Spaghetti

Several electron microscopy (EM) complementary techniques (scanning electron microscopy, freeze-fracturing and thin-sectioning) have been applied in the ultrastructural study of spaghetti. Experimental spaghetti have been produced starting from two semolinas from the same wheat cultivar and using a low temperature (LT) and very high temperature (VHT) drying schemes. Cooking quality of these products was not related to the quantity of the main components present in semolina. however, the drying conditions (temperature and humidity) and the nature of the cooking water greatly influenced cooking characteristics. The three EM techniques were used to detected differences in protein and starch organization in relationship to spaghetti quality. Structural differences present in the uncooked product were more evident after cooking. in particular, in each high quality spaghetti, interesting macromolecular arrangements were always found inside starch granules. These new structures, which were dramatically promoted by VHT drying, exhibited an exceptional resistance to alpha-amylase digestion

Grated Grana Padano cheese : new hints on how to control quality and recognize imitations

The sensorial and physico-chemical characteristics described in the product specification for most PDO cheeses are inadequate to verify the compliance of cheeses on the market with the registered designation, particularly for grated products. During the past few years, much research has indicated the analytical parameters suitable for distinguishing Grana Padano (GP) from other similar hard cheeses. The characterization of grated GP is currently based on 3 analytical parameters, related to different aspects of cheese processing, which are: (i) the measurement of alkaline phosphatase (ALP) activity, a marker for possible heat treatment applied to milk, in the outermost layer of the cheese, just below the rind; (ii) the identification of specific peptides, that are identified only in the rind, due to the very slow progress of proteolysis in the rind during GP cheese ripening; and (iii) the free amino acid (FAA) composition. In the present study, we developed an extraction method, based on density gradient centrifugation of solubilized cheese, to separate the outermost layer of the cheeses from the rest in grated cheese, and we proposed a simplified criterion to evaluate the "typicalness" of the FAA pattern. The quality control scheme based on ALP activity, detection of specific peptides and FAA pattern was applied to more than 300 samples of marketed grated GP collected over three years, 10% of which were collected outside Italy, and 3c 100 samples of grated generic ("Grana-type") hard cheeses. The results demonstrate that the simultaneous application of the three parameters allows one to distinguish grated GP from similar, non-PDO grated hard cheeses, and to recognize irregular GP cheeses

Meta-Analysis on the Effects of Octreotide on Tumor Mass in Acromegaly

<div><h3>Background</h3><p>The long-acting somatostatin analogue octreotide is used either as an adjuvant or primary therapy to lower growth hormone (GH) levels in patients with acromegaly and may also induce pituitary tumor shrinkage.</p> <h3>Objective</h3><p>We performed a meta-analysis to accurately assess the effect of octreotide on pituitary tumor shrinkage.</p> <h3>Data Sources</h3><p>A computerized Medline and Embase search was undertaken to identify potentially eligible studies.</p> <h3>Study Eligibility Criteria</h3><p>Eligibility criteria included treatment with octreotide, availability of numerical metrics on tumor shrinkage and clear definition of a clinically relevant reduction in tumor size. Primary endpoints included the proportion of patients with tumor shrinkage and mean percentage reduction in tumor volume.</p> <h3>Data Extraction and Analysis</h3><p>The electronic search identified 2202 articles. Of these, 41 studies fulfilling the eligibility criteria were selected for data extraction and analysis. In total, 1685 patients were included, ranging from 6 to 189 patients per trial. For the analysis of the effect of octreotide on pituitary tumor shrinkage a random effect model was used to account for differences in both effect size and sampling error.</p> <h3>Results</h3><p>Octreotide was shown to induce tumor shrinkage in 53.0% [95% CI: 45.0%–61.0%] of treated patients. In patients treated with the LAR formulation of octreotide, this increased to 66.0%, [95% CI: 57.0%–74.0%). In the nine studies in which tumor shrinkage was quantified, the overall weighted mean percentage reduction in tumor size was 37.4% [95% CI: 22.4%–52.4%], rising to 50.6% [95% CI: 42.7%–58.4%] with octreotide LAR.</p> <h3>Limitations</h3><p>Most trials examined were open-label and had no control group.</p> <h3>Conclusions</h3><p>Octreotide LAR induces clinically relevant tumor shrinkage in more than half of patients with acromegaly.</p> </div

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Wheat is the primary source of nutrition for many, especially those living in developing countries, and wheat proteins are among the most widely consumed dietary proteins in the world. However, concerns about disorders related to the consumption of wheat and/or wheat gluten proteins have increased sharply in the last 20 years. This review focuses on wheat gluten proteins and amylase trypsin inhibitors, which are considered to be responsible for eliciting most of the intestinal and extraintestinal symptoms experienced by susceptible individuals. Although several approaches have been proposed to reduce the exposure to gluten or immunogenic peptides resulting from its digestion, none have proven sufficiently effective for general use in coeliac-safe diets. Potential approaches to manipulate the content, composition, and technological properties of wheat proteins are therefore discussed, as well as the effects of using gluten isolates in various food systems. Finally, some aspects of the use of gluten-free commodities are discussed