Linear seesaw model with hidden SU(2)H×U(1)XSU(2)_H \times U(1)_X gauge symmetry

We propose a linear seesaw model with a hidden gauge symmetry $SU(2)_H \times U(1)_X$ where two types of standard model singlet fermions in realizing a linear seesaw mechanism are unified into $SU(2)_H$ doublet. Then we formulate scalar and gauge sector, neutrino mass matrix and lepton flavor violations. In our gauge sector, $Z$-$Z'$ mixing appears after spontaneous symmetry breaking and we investigate constraint from $\rho$-parameter. In addition we discuss $Z'$ production at the large hadron collider via $Z$-$Z'$ mixing, where $Z'$ tends to dominantly decay into heavy neutrinos.Comment: 14 pages, 2 figure

Adaptative Potential of the Lactococcus Lactis IL594 Strain Encoded in Its 7 Plasmids

The extrachromosomal gene pool plays a significant role both in evolution and in the environmental adaptation of bacteria. The L. lactis subsp. lactis IL594 strain contains seven plasmids, named pIL1 to pIL7, and is the parental strain of the plasmid-free L. lactis IL1403, which is one of the best characterized lactococcal strains of LAB. Complete nucleotide sequences of pIL1 (6,382 bp), pIL2 (8,277 bp), pIL3 (19,244 bp), pIL4 (48,979), pIL5 (23,395), pIL6 (28,435 bp) and pIL7 (28,546) were established and deposited in the generally accessible database (GeneBank). Nine highly homologous repB-containing replicons, belonging to the lactococcal theta-type replicons, have been identified on the seven plasmids. Moreover, a putative region involved in conjugative plasmid mobilization was found on four plasmids, through identification of the presence of mob genes and/or oriT sequences. Detailed bioinformatic analysis of the plasmid nucleotide sequences provided new insight into the repertoire of plasmid-encoded functions in L. lactis, and indicated that plasmid genes from IL594 strain can be important for L. lactis adaptation to specific environmental conditions (e.g. genes coding for proteins involved in DNA repair or cold shock response) as well as for technological processes (e.g. genes encoding citrate and lactose utilization, oligopeptide transport, restriction-modification system). Moreover, global gene analysis indicated cooperation between plasmid- and chromosome-encoded metabolic pathways

Heat-induced reduction of deoxynivalenol and its modified forms during flaking and cooking of oat

submittedVersio

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

The main objective of this study was to investigate the feasibility of production of meat analogues from a faba bean protein concentrate (obtained from dry fractionation) using high-moisture extrusion (HME). The impact of the temperature, ratio between water and product feed rate and product feed rate on the physicochemical properties of the meat analogues during high-moisture extrusion (HME) was studied. The functional, textural, and sensory properties were also assessed. The impact of the moisture content was generally higher than the impact of the temperature and the feed rate within the responses evaluated. The different extrusion conditions tested did not influence the relative distribution of the oligosaccharides. Meat analogues produced with temperatures ranging between 130 and 140 °C, ratio between water and product feed rate of 4 and feed rate of 11 rpm (1.10 Kg/h) had the most positive sensory and textural properties judged by a good bite-feel (firmness) and elasticity in line with attributes associated with this product category. Of oligosaccharides analysed the content of verbascose was the highest -galacto-oligossacharide and the content of the oligosaccharides is significant higher in the extracts of the heat-treated material compared to the starting material.publishedVersio

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

The main objective of this study was to investigate the feasibility of production of meat analogues from a faba bean protein concentrate (obtained from dry fractionation) using high-moisture extrusion (HME). The impact of the temperature, ratio between water and product feed rate and product feed rate on the physicochemical properties of the meat analogues during high-moisture extrusion (HME) was studied. The functional, textural, and sensory properties were also assessed. The impact of the moisture content was generally higher than the impact of the temperature and the feed rate within the responses evaluated. The different extrusion conditions tested did not influence the relative distribution of the oligosaccharides. Meat analogues produced with temperatures ranging between 130 and 140 °C, ratio between water and product feed rate of 4 and feed rate of 11 rpm (1.10 Kg/h) had the most positive sensory and textural properties judged by a good bite-feel (firmness) and elasticity in line with attributes associated with this product category. Of oligosaccharides analysed the content of verbascose was the highest -galacto-oligossacharide and the content of the oligosaccharides is significant higher in the extracts of the heat-treated material compared to the starting material

Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber

Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences